Borscht with lemon and celery

1. In a frying pan with vegetable oil, fry in the following sequence: chopped onion, grated carrots, grated beets, finely chopped sweet pepper, sliced ​​​​tomato and tomato paste.

2. Bring the broth to a boil, salt, add bay leaf, diced potatoes and cook for 10 minutes. Then add the roast, chopped cabbage, chopped celery and parsley, lemon juice and cook until the cabbage is ready.

3. Then turn off the heat, add chopped garlic, pepper the borscht to taste and let it brew for 10-15 minutes.