Take a 4-5 liter saucepan, pour 3 liters of water and bring to a boil. During the time until the water boils, finely chop the cabbage, potatoes, bell pepper and celery. Then put all the chopped vegetables in boiling water, put the fried onion-carrot-tomato and grated boiled beetroot. Stir, add 1 tbsp vinegar, 1 tbsp sugar. Try. If you are not satisfied with something, add seasoning. Chop the garlic in any way convenient for you and send it to a saucepan, bring the soup to a boil and turn it off. Serve the borscht, sprinkled with fresh parsley. I put a spoonful of yogurt instead of sour cream.