Peel the potatoes and cut them into cubes.

Pour the water into the pot and add the potatoes. Add salt, peppercorns, and bay leaf. Turn the stove to high to bring the water to a boil, then reduce the heat to medium and boil for 20-25 minutes until the potatoes are done.

Chop the onion.

Chop the tomato.

Cut half of the bell pepper.

Grate the carrot on a coarse grater.

Grate the beetroot on a coarse grater.

Heat a pan with oil and add all the prepared vegetables. Sprinkle with salt and ground black pepper, and 2 teaspoons of sugar. Fry the vegetables over low heat for 12-15 minutes, stirring occasionally.

Check if the potatoes are cooked, then add the mixture of fried vegetables to the pan.

Finally, add a little citric acid to give the soup a sour taste. You can add parsley if you like. Leave the pan covered for 10 minutes, then serve.

The beetroot soup is ready to serve. You can add sour cream and herbs for a more intense flavor.