I have never made or even eaten borscht before so I have nothing to compare this recipe to but it received rave reviews at my house. I made a few adjustments since I do not have a pressure cooker and couldn't find the beef shanks that the recipe called for. I used stew beef instead. I browned the meat and then added the water and other ingredients to make the stock. I cooked it for almost two hours or until the meat was beginning to get tender. I did not strain the stock or remove the meat (I did remove the bay leaves at this point). I sauteed the onions and garlic and added the tomato paste as directed but then just added that and the other ingredients to the beef stock. I cooked all of that until the vegetables were tender then I added the salt, pepper and vinegar. I also topped it with the dill cream. It was really good!