I think your chunky recipe might be more Russian or Ukrainian than mine, which I consider to be a Polish Creamed Beet Soup - Barszcz Zabielany But I'm not Polish and I wrote the recipe myself without any input from a Polish Babka.
Technically I think the broth should be the water that Kielbasa was cooked in. But this is a small, fast, pot of soup that is gloriously delicious. In it's simplest form, a can of beets, an onion, and a potato, a couple of chicken or beef bouillon cubes, water and a dollop of sour cream will get supper on the table in a matter of minutes.
It's kind of a pain if you don't have an immersion blender though, I'd hate to do it in a regular blender.

For Vegans you might need to use a soft silken tofu instead of sour cream and a couple of teaspoons of vinegar to correct the acidity.

While I've been thinking about beets I've looked at a variety of recipes online and the one which seems most exciting is a very large pot of Borscht cooked with a rack of spareribs in it.

Good coffee, good weed, and time on my hands...