Hi David! The thing with borsch is that there are roughly as many variants as there are people who make it. My personal favorite is a sweet-and-sour meat-and-cabbage variety my father's mother made (her parents came from Lithuania) but it's not what my family members in Belarus make. But good borsch is good, no matter what!
Over the last few years since I located and first visited my European relatives, I've been finding that there have been changes in the cuisine that probably occurred after (and perhaps as a result of) the Russian Civil War/Revolution and the establishment of the USSR. Among other things, people living in what had been the Russian Empire moved away from their native regions (not always involuntarily) and subsequently incorporated into their personal repertoires foods which were previously unknown.
My cousins aren't the only Eastern Europeans who use ketchup both as a condiment and as a component in sauces and gravies, but I don't remember my Belarusian-born grandmother even having it in the house. (She arrived in the US in 1913.) OTOH, I make some classical dishes that my cousins are unfamiliar with but which were appreciated by an elderly friend who'd emigrated in 1920 and fondly remembered such food from her youth.
Well, I certainly have digressed from the subject of borsch, haven't I?
Thanks for the invitation to your site -- I will definitely visit! And if you can be patient, I will be There (as opposed to Here) before too much more time goes by and I'll be able to consult with my cousin Gena. He makes superb borsch (as well as other yummy soups) and we've already got plans to play in the kitchen together.