Beetroot & Wasabi Kvass Borscht

Muddied, dirtied, earthen, and smudged, root vegetables hold the tenacity to endure the decay of winter. While most plants surrender in their vulnerability, root vegetables take solace in their earthen blanket, maintaining Mother Nature’s fertility even whilst part of her dies.

Fermentation brings with it regeneration. When the confetti of leaves litters the ground once living plants are plucked from the soil, fermentation breathes life. This earthy ferment is the ultimate health tonic. Rich in Probiotics, Zinc, Iron and Folate, replete with the kick of Wasabi heat, it makes the perfect cocktail or mocktail mixer. It is also an ideal savoury addition to this deep, dark, earthy soup. Nothing comforts like this during the Winter months.

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Beetroot bring with it a humble earthiness that is so simple yet so wild…..

Summer has faded and Autumn is ready to roar….

kvass, borscht, beetroot soup, fermented food, fermented drinks, easy ferments, gut health recipe, probiotic

Yield: 4-6

Author: Suze Morrison

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Beetroot & Wasabi Kvass Borscht

Prep time: 30 MinCook time: 28 MinTotal time: 58 Min

Fermentation brings with it regeneration. When the confetti of leaves litters the ground once living plants are plucked from the soil, fermentation breathes life. This earthy ferment is the ultimate health tonic. Rich in Probiotics, Zinc, Iron and Folate, replete with the kick of Wasabi heat, it makes the perfect cocktail or mocktail mixer. It is also an ideal savoury addition to this deep, dark, earthy soup. Nothing comforts like this during the Winter months.

Ingredients

For the Beetroot Kvass

• 2 Beetroot peeled and sliced.
• 15g Fine Salt
• 1tsp Fresh Wasabi, grated.
• 600ml Filtered Water

For the Kvass Borscht

• 2tbsp Olive Oil
• 3 Beetroot peeled and finely diced, plus the fermented beetroot from the kvass.
• 1 Carrot peeled and roughly chopped.
• 1 Onion finely diced.
• 2 Potatoes peeled and diced.
• 2 Cloves Garlic, minced.
• ¼ Red Cabbage, shredded
• 2 Bay Leaves
• 3 Sprigs Thyme
• 3 Juniper Berries
• 400ml Beetroot Wasabi Kvass
• Sea Salt & Cracked Black Pepper to season.
• Kefir to serve.

Instructions

For the Kvass

1. Combine the salt, water, and wasabi in a sterile 1 litre Kilner fermentation jar. Stir until the salt has dissolved.
2. Add the beetroot and use a fermentation weight to keep it submerged in the liquid.
3. Add a kilner fermentation lid and airlock and leave at room temperature. Swirl the jar gently each day checking for bubbles. It should begin to fizz at 5 days, but it may take up to two weeks. Taste after 5 days and strain when it begins to fizz and taste sour.
4. Use the beetroot in salads and sandwiches whilst the kvass can be kept in the fridge for cocktails (perfect with Bourbon in a Beetroot Sour) and of course this Borscht.

For the Kvass Borscht

1. Heat the olive oil over a medium heat in a large pan and add the chopped carrot and onion. Reduce the heat, cover, and sweat for 10-12 minutes or until soft and sweet but uncoloured.
2. Add the garlic and chopped beetroot along with the potatoes and increase the heat. Stir for 1 minute before adding the cabbage, bay leaves, thyme, and juniper berries.
3. Add 1 litre water and bring to a boil. Simmer for 20 minutes or until everything is tender. Remove the Bay, thyme, and juniper.
4. Add the kvass and blend the soup until smooth (some prefer to leave it chunky). Taste and adjust the seasoning with salt and cracked black pepper.
5. Ladle into 4-6 bowls and swirl over some kefir. This tastes just as delicious cold as it does warm.

https://gourmetglow.co.uk/recipes/beetroot-wasabi-kvass-borscht