Cut the peeled carrot, onion, celery root, white head cabbage into stripes. Fry the vegetables slightly in vegetable oil, add salt and cool.

Cut upper parts with fruit stem of each pod of the sweet pepper, remove seeds. Plunge the pods into hot boiling water for 1-2 minutes, cast on the colander, let the water drain, cool the peppers and fill with the prepared vegetable stuffing.

Place the stuffed pods in a pan in one row, add tomato juice with the rest of the stuffing and stew for 20 minutes. Serve cool. Decorate with parsley and dill greens