Preparation

Traditional beet kvass is a medicinal tonic drunk by the shot glass in Eastern Europe — earthy, salty, and polarizing. This recipe transforms it into a chilled soup that celebrates fermentation's tangy intensity while remaining, surprisingly, a pleasure to eat. The longer the beets ferment, the funkier it gets.

Fermenting the Beet Kvass

1. Place beet chunks in a half-gallon jar with garlic. Dissolve salt in filtered water and pour over beets.
2. If using, add sauerkraut brine or whey to jumpstart the fermentation (not necessary but speeds the process).
3. Cover with cloth and secure with rubber band. Leave at room temperature for 5-7 days, stirring daily.
4. The liquid will become increasingly pink and develop a pleasantly sour, earthy smell. Taste daily — when it's tangy and slightly effervescent, it's ready.
5. Strain out the solids, reserving the liquid. You should have about 4-5 cups of kvass.

Assembling the Borscht

1. In a large bowl, combine the fermented beet kvass with fresh grated horseradish (adjust to taste — it's potent).
2. Add diced cucumber and sliced radishes for crunch.
3. Refrigerate for at least 2 hours to chill thoroughly.
4. Serve in bowls topped with a generous dollop of sour cream, chopped hard-boiled eggs, fresh dill, a squeeze of lemon, and cracked black pepper.
5. The contrast between the cold, sour, funky soup and the rich, creamy toppings is the point.