i will post proof of borscht a bit later, but it's definitely needing more than an hour of simmer, i've turned it up to boil now and i think i'll extend it another 30 min
Discussion
also, i'm a bit disappointed about the colour, it's more like orange than red
If you gonna your beetroot too long it will become brown. It is better to cook some of beetroots whole, peel it and grate then add to bulion made from nice beef. Anyway let me google that for you.
https://en.wikipedia.org/wiki/Borscht#Cold_borscht
If its hot there where you live consider making Lithuanian cold borsch.