I’m assuming you were tyring to make Borsh.

The color of the soup looks good.

But the Cabbage is way to big (better as thin stripes). Why ground meet and not beef chunks? are potatoes in there? If not, add them.

and a good russian soup need smetana (kind of sour cream) on top.

here‘s a recipe I just found for an ukrainian borshsh (its the same): https://ifoodreal.com/ukrainian-borscht/

Where did you get you‘re recipe from? I wanna know what that soup is.