This is a flavourful and full-bodied soup. I had already roasted some beets, and after making a salad I had 3 left and decided to try this. Roasting them first makes it easy to grate them. I used all the vegetables in the recipe, but added fresh thyme as I didn't have any marjoram. I also added 1 Tbsp. tomato paste to the stock. With all the vegetables I only had room in my pot for 6 cups of stock, but it worked out beautifully. Don't omit the vinegar, but I used white balsamic, as I didn't have any red wine vinegar and the softness of it rounded out the soup nicely. I also did use bacon, initially cutting 4 rashers into small pieces and sauteing it to render the fat, prior to adding the onions & garlic. I think all the vegetables add to the flavour. I also used an immersion blender, very briefly, only to chop some of the larger pieces of cabbage or beet. It was still very chunky. Even my friend who frowned when I told him I was making Borscht absolutely loved it. The sour cream & dill at the end as garnish just made it heavenly.