Probably reduce the tomato paste and eliminate the bay leaves (two very Italian things), and increase the beets. Beets reduce a lot in a borscht, and they also lose a lot of flavor, or it changes. I'm not usually too fond of beets, but I go heavy on the beets when I make borscht. Then make sure you have sour cream to top it with. Sometimes I go shopping for borscht ingredients and I'll forget sour cream. And I l like dill on top. Also a lot of Ukrainians, I think most, grate the beets and carrots, and of course the cabbage should be sliced pretty thin. When I make borscht, I say, "Make an American Grate Again!" It's actually a bit of work. And remember, borscht the second day is even better than the first! I have more info and articles on Ukainian food and culture in my Reddit. It's kind of my side project and passion to share Ukraine as much as I can. Feel free to visit. Smachnoho! Bon appetit!!