Preparation

Traditional beet kvass is a Russian fermented tonic drink made from beets and salt. This recipe uses it as the base for borscht, creating a soup with a living, probiotic foundation and deep earthy funk that regular borscht can't achieve.

Making the Beet Kvass

1. Place beet chunks in a large glass jar.
2. Dissolve salt in water and pour over beets until completely covered.
3. Cover jar with cheesecloth secured with a rubber band.
4. Place in a warm spot (68-75°F) and ferment for 5-7 days.
5. Taste daily—it should become tangy and slightly effervescent.
6. Strain, reserving both the kvass liquid and the fermented beets.

Building the Soup

1. Melt butter in a large pot over medium heat.
2. Sauté onion and carrots until softened, about 8 minutes.
3. Add garlic, bay leaves, and caraway seeds; cook for 1 minute.
4. Stir in tomato paste and cook for 2 minutes.
5. Add the fermented beets, cabbage, and all of the reserved kvass.
6. Bring to a boil, then reduce heat and simmer for 30 minutes.
7. Season with pepper; don't add more salt until tasting, as the kvass is already salty.

Horseradish Cream

1. Mix sour cream with fresh grated horseradish.
2. Let sit for 10 minutes to develop flavor.

Serve the soup hot with a generous dollop of horseradish cream and fresh dill. The fermented base gives this borscht a tangy, complex character that's simultaneously earthy and bright. The soup will continue to develop flavor over several days in the refrigerator.