Borscht is basically a vegetable soup with or without meat. The real distinction is that it must contain cabbage and beets. It is very common and much beloved in the Eastern European countries. I watched my mother make it many times. The version below is typical both in Ukraine and in Russia. Below is the recipe that I have offered several times at Prairie UU. I use only fresh vegetables. Nothing canned or frozen. Feel free to adjust ingredients to your own liking..
To peel beets par boil or 4 minutes in the pressure cooker. Prepare all ingredients ahead. Cut veggies into bite size pieces. Start by browning onion and then chicken in oil. Then add blended tomatoes and 2 quarts of stock or broth. Bring to boil and add vegetables. Taste as you go along. You may have to add more broth. Try not to overcook the potatoes. Add salt and pepper to taste. Borscht freezes well, but I do not do this.
Eugene Kain