by Trill chef-in-residence, Chris Onions


  • 4 large beetroot (grated)
  • 2 carrots (grated)
  • 1 yellow onion ( nely chopped)
  • 5 garlic cloves (minced)
  • 1 tsp fresh grated ginger bouquet garni of herbs (parsley stalks, mint, rosemary, lovage & thyme)
  • olive oil
  • water
  • kvass to taste
  • salt & black pepper

Heat the olive oil in a large enough pot. Gently fry the onion, ginger and garlic until soft.

Add the grated veg, water, herbs and a little seasoning. Simmer until the veg is tender. Before serving add the kvass and season to taste.

This soup is fantastic with other fermented vegetables or pierogi and ideally is made the day before eating.



  • 2-4 beets (washed and peeled)
  • 1⁄4 cup whey or juice from sauerkraut
  • 1 tablespoon sea salt
  • filtered water
  • half gallon glass jar
  • Chop beet in to small cubes but don’t grate.

Place beets in bottom of half gallon jar. Add whey/sauerkraut juice and salt (if you don’t want to use whey or sauerkraut juice, you can double the salt instead, though it may take longer to ferment).

Fill jar with filtered water. Cover with a towel or cheesecloth and leave on the counter at room temperature for 2 days to ferment. Transfer to fridge. Consume as desired.


Chris Onions

Chris Onions runs the Old Dairy Kitchen. It is a working and teaching kitchen and occupies a central position in the front courtyard of Trill Farm. He spends his time making dishes created from foraging the hedgerows and the organically grown vegetables from Ash and Kate’s commercial garden.

You can join our team in Wednesday and Saturday for a delicious organic lunch made by Chris, using fresh ingredients from Trill. Visit here for details and booking.