Wash and peel the celery roots with a sharp knife.

Cut them in half and slice them into thin pieces. Set aside.

Put olive oil in a pan, saute with onions, carrots, sugar, salt, and garlic over medium heat, until the onions turn pink.

Add diced tomatoes, stirring occasionally.

Add sliced celery roots and green peas.

Add 2 cups of boiling water.

Close the lid and cook over low heat until the vegetables become tender around 20-25 minutes.

Remove from the heat, let it cool down to room temperature.

Arrange it on a serving plate.

Drizzle with lemon juice and garnish with chopped dill.

Bon appetit!