Rinse the beef and put to cook for 1-1.5 hours.
Clean vegetables. Cut carrots and onions into thin strips and fry in a pan in a small amount of vegetable oil. Peel and cut the beetroot as well. Pour sunflower oil into a saucepan and add tomato paste, fry a little and add beets. Add two tablespoons of sugar and 3 tablespoons of 9% vinegar. Then pour in two cups of broth and simmer over low heat for 30-40 minutes. Tip - do not cover with a lid, otherwise the beets will lose color.
Remove the beef from the pan and add the potatoes, cut into medium cubes. After boiling, add cabbage (cut into strips). Add 1 bay leaf and cook for 10-15 minutes. Then add browned vegetables and cook for another 3-4 minutes. Next, add the stewed beets and separately roasted bell peppers. Bring to taste and remove from heat.
Borscht MUST be brewed for 30 minutes. Serve with beans, beef, sour cream and donuts.