Fill a pot with 2-quart water and bring it to a boil. Add grated onion, bell pepper, and cubed potatoes. Boil for 7-10 minutes.

Put shredded beet and carrot in an oiled frying pan. Add beans and puréed tomatoes with their liquid or

tomato paste.  Simmer for 5-10 minutes.

Add the contents of your frying pan to the 2-quart pot and bring to a boil for another 5-8 minutes.

Add cabbage slices to the cooking pot. Let boil for 3- 4 minutes if you prefer cabbage to be crisp, or 10 minutes for softer cabbage.

Add crumbled parsley and/or dill. Let the borsh boil for another minute. Add the teaspoon of sugar to balance the acids.  Add salt to taste.

Serve with fresh dill or parsley and non-dairy sour cream. Borsh is considered better the next day after the flavors have a chance to blend.