I had a soup in a restaurant called borsc. Can anyone post a recipe?

Give me some time and I will try to get the missus to divulge her secret recipe for the best Borscht I have ever tasted.

OK I will concede that every Russkaya Zhenshchina (Russian Woman) has her own recipe.

The biggest problem with making your own tasty borsch , is that it requires some beetroots that have been cooked out competely (takes a few hours). Leentje my wife argues that the pre-packaged cooked beetroots aren't as tasty. And she is right! When she does take the time, tastes like heaven.

I am sure a home-made soup is always the best. Are there differences between a borsc made in for example Moscow and Ukraine?

The short answer is "Yes".
The slightly longer answer is that apart from the main ingredients, there are so many different variations that it is safe to say that a Borscht made by two neighbours will be slightly different.