I couldn't find beets with tops (not inexpensively anyway) so I used Swiss chard in place of the beet greens; and as I couldn't find parsnips I used purple carrots. The chard seemed to work well but the carrots took quite a long time to cook in the skillet - the better part of an hour. I did use whole coriander seeds but would recommend either using ground coriander or straining the soup after the puree step as even when "lightly crushed" the seeds impart a gritty texture to the soup. Assembly took a long time (e.g., peeling 10 garlic cloves), and I ended up preparing this over two nights. This is a very "beet forward" borscht, understandably; but I've tried other borschts with meat and/or more vegetables which tempered the beet flavor and made for a more balanced soup. It is filling on its own, though - I served it with just some bread, but I suppose it could go alongside stuffed cabbage leaves or some other Eastern European main dish. I don't think I would make this again, with other borscht recipes out there that I've liked better.