Beet Kvas Borsch

Beet Kvas Borsch

Deep garnet in the bowl and alive with the sharp, fermented tang of beet kvas, this 1830-style Ukrainian borsch layers earthy red beetroots, tender cabbage, and woodsy mushrooms into something that tastes ancient and nourishing all at once. A blizzard of fresh dill and a swirl of oat cream finish it beautifully. It is the kind of soup worth making on a grey afternoon — serve it with thick slices of dark rye and, if you like, a small glass of cold kvass on the side.

Ingredients
[ ] 3 medium red beetroots (approx. 500 g), peeled and cut into thin matchsticks
[ ] ¼ small white cabbage (approx. 250 g), finely shredded
[ ] 1 large onion, finely diced
[ ] 2 medium carrots, peeled and cut into thin matchsticks
[ ] 2 celery stalks, thinly sliced
[ ] 3 garlic cloves, finely sliced
[ ] 200 g dried or 400 g cooked white beans (cannellini or haricot), drained and rinsed
[ ] 20 g dried porcini or dried mixed forest mushrooms
[ ] 2 tablespoons sunflower oil (or other neutral plant oil)
[ ] 1 tablespoon tomato purée
[ ] 1 teaspoon smoked paprika (or 2–3 drops of liquid smoke)
[ ] 500 ml beet kvas (see Note), at room temperature
[ ] 800 ml good vegetable stock
[ ] 1 tablespoon apple cider vinegar (adjust to taste)
[ ] 1 teaspoon soft brown sugar or maple syrup
[ ] Salt and freshly ground black pepper, to taste
[ ] A generous handful of fresh dill, roughly chopped, to finish
[ ] Oat cream or cashew cream, to serve (optional)
[ ] Dark rye bread, to serve (see house bread link)

Instructions
[ ] 1. Place the dried mushrooms in a heatproof jug, cover with 300 ml of just-boiled water, and leave to soak for 20 minutes.
[ ] 2. Strain the soaked mushrooms through a fine sieve, reserving the soaking liquor. Roughly chop the rehydrated mushrooms and set both aside.
[ ] 3. Warm the sunflower oil in a large, heavy-based pot over a medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 6–8 minutes until soft and translucent.
[ ] 4. Add the garlic, carrot, and celery and cook for a further 3–4 minutes.
[ ] 5. Stir in the tomato purée and smoked paprika (or liquid smoke) and cook for 2 minutes, letting it caramelise slightly against the base of the pot.
[ ] 6. Add the beetroots and chopped mushrooms to the pot. Pour in the vegetable stock and the reserved mushroom soaking liquor, pouring carefully to leave any grit behind.
[ ] 7. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, until the beetroots are just tender.
[ ] 8. Stir in the shredded cabbage and the drained beans. Simmer for a further 8–10 minutes until the cabbage is tender but still has a little bite.
[ ] 9. Remove the pot from the heat. Stir in the beet kvas — adding it off the heat preserves its fermented character.
[ ] 10. Season with apple cider vinegar, brown sugar or maple syrup, salt, and plenty of black pepper. Taste and adjust: a good borsch should be bracingly sour, gently sweet, and deeply savoury.
[ ] 11. Ladle into warmed deep bowls. Scatter generously with fresh dill and finish with a swirl of oat or cashew cream if you like. Serve immediately with slices of dark rye bread.

https://www.cuisinesavvy.com/recipe/beet-kvas-borsch