Classic Russian Borscht

I was introduced to Borscht the first time by some family friends from Ukraine.  Anytime they have us over for dinner this was the first course of the meal.  I was instantly in love with the soup.  It's delicate in taste and mostly broth (though I suppose it would depend on the cook preparing it.)  When we moved to the Midwest, we became close friends with our neighbors who were originally from Russia.  They also made Borscht, and even brought us some whenever they made it, whether or not we joined them for dinner.  YUM!  I've learned that there are several ways with which it can be prepared.  I'm not sure on the specifics, but I imagine it depends on where you are from.  This recipe, from cooks.com is very good and reminds me of all of these friends, their hospitality, and their yummy smelling homes.  I didn't label it as meatless because the original recipe calls for beef stock, but I think you could substitute vegetable stock in it's place?  I haven't tried it, though. 

2 quarts beef stock
3 tablespoons butter
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
sour cream

1. In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.
2. Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.
3. At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.
4. Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.