Here is what I do for borscht:
Chop a bunch of beets, carrots and potatoes. (I have also added turnips and kohlrabli to this mixture). Whatever proportions you like, but heavy on the beets. Put the mix in a pot with some water and tomato sauce (I use home canned, but you could use the store kind run through a blender.) I add enough to make the soup kind of tomatoey, but not too much.
Then saute onions, celery, and maybe a red pepper, zucchini or whatever.
Then add to the soup, which will be brought to a boil then turned to low to simmer for about an hour. I have used cauliflower as well if I have it.
I add various spices according to what I have. I like oregeno, salt, pepper, paprika, garlic, a shot of braggs. Which reminds me, I also put either a glug of basalmic vinegar or red wine (or both). I like to add raw garlic towards the end, but it may be too strong for some. I think that's it. Just cook untill pretty thick. Kids who don't often eat beets seem to like this..