Peel and wash all vegetables. Cut onions and tomatoes into half rings.
Grate beets and carrots.
Cut the pepper into strips.
Put all the vegetables in a deep pan and add salt, sugar, vinegar and oil to them.
Put borsch dressing on a small fire. When juice from vegetables appears, then increase the heat and cook for 25 minutes.
Borsch dressing is ready, put it in sterile jars and roll it up.