Heat oil in a 4 to 6 quart heavy pot over moderate heat.  Add chopped onion and cook stirring occasionally until softened, about 3 minutes.  Add farro and stir until coated, about 1 minute.   Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1 cup water continue simmering and stirring until liquid is absorbed.  Continue simmering and start adding in borscht 1/2 cup at a time, letting each addition be absorbed before adding the next.  Continue adding until farro is cooked and creamy, about 40 minutes.

Serve with crumbled goat cheese.