This is the recipe for the borsch from Cafe Halushka, where Halia and Solomia had a feast. 

I traveled to many parts of Ukraine and tried different recipes for our beloved dish.  I am very frivolous with cooking borsch - as long as you can reach this famous balance of sweet, sour, and salty, you are fine. So here is my recipe for borsch - one of the thousands of them:

• baked beets 2-3 medium size
• Shredded carrots sauteed with one shredded parsnip, cubed onions, and garlic. 
• One small cauliflower florets - charred instead of regular cabbage.
• Two red potatoes cubed medium. 
• Salt, pepper, thyme, and herbs to your taste. 
• White canned beans with aquafaba for the taste. 
• The base is chicken broth slowly cooked , then meat removed of the bones and added to the borsch in the end of the cooking. 
• The process is the same . The only raw ingredient is potato. It goes first, then I add the rest of the vegetables and let them slowly boil for 10 min. I serve my borsch with sour cream or labneh, toasted Lithuanian rye bread, and thinly sliced salo cured in salt and paprika.