I might start with a more traditional hot Russian borscht recipe (https://www.babushkacooking.com/traditional-russian-borscht/ is close to what I'd do) because that's really good on its own. This is somewhere between a borscht, a chankonabe, and a western beef stew. Proportions are really informal and I think I used something like this:

• 1kg shoulder chuck roast, cubed

• 1/2 onion, sliced

• 2 carrots, sliced

• 4 sticks celery, sliced

• 1/2 head of green cabbage, chopped

• 6 small potatoes, cubed

• 4 leaves each of rainbow chard and collard greens, chopped

• 1 red beet, quartered and sliced

• 3 king oyster mushrooms, sliced

• A couple handfuls of dried lentils and split peas

The beef is sauteed first to brown all sides, then you remove that and brown your onions/celery/carrots. Then everything goes in the pot (I used a dutch oven), you fill it with stock topped off with water, and season with salt/black pepper/rosemary/bay leaf/thyme/dill. I cooked it stovetop on low-medium for three hours and everything had a good texture by then.