Cook the beetroot separately with a spoon of vinegar or tomato paste; acid is what keeps the colour, and borshch boiled all together comes out brown. Everything meets in the last fifteen minutes, and it is better the next day — that is not folklore, the starch and the acid need the night.
It did not make it into the plan for these seven days.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.