Perhaps we can simply agree that there are many kinds of Borscht.
I spent some time in Russia and Ukriane and found that it was really variable.. That said, it almost all had meat or meat stock in it and a lot of it had something called sourovetz which is a fermented buckwheat bread slurry that both thickens and flavors the soup. I note in the OP mentions Worcestershire sauce.. most brands are made from anchovies although there are a few veggie versions out there.
Yep, I've read about the "souring" of the soup by using buckwheat, or other grains. Here's an interesting link for a Christmas Eve borscht, which typically contains no meat (from what I've read). Christmas Eve borsch and uszka
and like I said earlier, there are as many ways to make borscht as there are cooks!