Preparation

Beet kvass is a traditional Slavic tonic—fermented beet juice drunk for its earthy, probiotic goodness. But why stop at drinking it? When you use kvass as a braising liquid, it infuses the beets with an extra dimension of funk while caramelizing into a glossy, tangy glaze.

The sharp horseradish cream cuts through the sweetness and brings brightness to every bite. This is comfort food with a wild edge.

Preparation

1. First, make the beet kvass: Place half the beet wedges (about 3 beets' worth) in a half-gallon jar. Add the water, 1 tablespoon salt, and rye bread crust. Cover with a cloth and ferment at room temperature for 5-7 days until tangy and deeply colored.
2. Strain the kvass, reserving the liquid and discarding the fermented beets and bread. You should have about 2-3 cups of kvass.
3. Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook until softened and golden, about 8 minutes.
4. Add the remaining fresh beet wedges and garlic. Sauté for 3-4 minutes until the garlic is fragrant.
5. Pour in 2 cups of the beet kvass (save any extra for drinking). Bring to a simmer, then reduce heat to low. Cover and braise for 35-45 minutes until the beets are tender and the liquid has reduced to a syrupy glaze.
6. While the beets cook, make the horseradish cream: Mix the sour cream, grated horseradish, dill, and black pepper in a small bowl. Refrigerate until serving.
7. Serve the braised beets warm with generous dollops of horseradish cream and extra dill. The contrast between funky-sweet beets and sharp, cooling cream is extraordinary.