Preparation

Beet kvass is the gateway drug to fermentation obsession—earthy, slightly salty, and surprisingly refreshing. But why just drink it when you can cook with it? This recipe doubles down on the funk by using kvass to braise fresh beets, creating layers of fermented flavor that taste like the best parts of a pickle barrel.

Making the Dish

1. If you haven't made kvass yet, ferment chopped beets in salted water for 5-7 days until tangy. Strain and reserve the liquid.
2. Preheat your oven to 350°F.
3. Place quartered beets in a deep baking dish and pour kvass over them until nearly submerged.
4. Cover tightly with foil and braise for 90 minutes, until beets are fork-tender.
5. While beets cook, toast caraway seeds in a dry pan until fragrant, then grind coarsely.
6. Mix ground caraway, sour cream, vinegar, honey, and salt in a bowl.
7. When beets are done, arrange on a platter and drizzle with caraway cream.
8. Garnish generously with fresh dill and serve warm or at room temperature.

The braising liquid reduces to an intense, funky glaze—don't discard it! Drizzle it over the finished dish or save it to add to soups.