I made this borscht recipe this week and it’s a keeper! It has a very rich flavor which improved even more over a couple of days in the ‘fridge. I followed the recommendations of one of the commenters, rather than the recipe itself.
Instead of adding the canned tomatoes, I sautéed a jar of my homemade tomato paste in some butter until it began to brown, and then added that at the very end. It thickened the soup and gave it even more flavor. The same commenter said to add a teaspoon of melted aged pork fat, which I didn’t have, but my homemade beef stock gave the soup a nice meaty flavor by itself. I suppose a little bacon grease wouldn’t hurt, but not at all necessary.
I had the soup hot the first time around, but then got lazy with the leftovers and ate them cold. Just as delicious!