For the beetroot kvass: Scrub the beets well and trim off the stem and the root tip. Cut into large pieces, about 1 ½” to 2”.

Put chopped beets into a clean 2-quart (1.8 liter) mason jar then add the water.

Add the salt and sugar (if using) and stir.

Optional: Wash the parsley and dill and add them to the jar along with the coriander seeds, parsnip, garlic, and dark rye bread.

Cover with a kitchen towel or place a lid on the jar (do not tighten it), and let it sit at room temperature for a few days.

After a few days, white strings or film may form on the top, which is called kahm yeast and isn’t harmful, but it doesn’t taste good. Skim it off and discard. If mold forms, discard the kvass and start again.

After a total of 4 to 5 days, strain the kvass and store in the refrigerator until ready to use.

For the borshch: Place the pork ribs in a large pot and cover with the water. Bring to a boil over high heat and skim off any scum that rises to the surface.

Reduce heat to medium-low, or to a gentle boil, and cover. Simmer for two hours, checking a few times to skim off any more scum.

Remove the ribs from the broth, cut the meat off the bones, and return the bones to the pot. Reserve the meat.

Return the broth to a simmer and cook, uncovered, for 1 to 2 hours or until reduced by half.

Strain broth into a clean very large pot.

Shred the cabbage and cut the beets into strips. Cut the reserved pork into bite-sized pieces.

Add the cabbage, beets, and pork to the broth and stir, then bring to a low simmer. Cover with the lid and cook on low for 30 minutes.

Chop the salo into strips about ½” wide and cook in a pan over medium-high heat until they start to brown.

After the soup has simmered for 30 minutes, add half of the cooked salo and the beet kvass and stir. Bring back to a simmer.

Add the chopped onion to the pan with the remaining half of the salo and its rendered fat and cook for 5 to 7 minutes over medium heat, or until the onion is translucent. Remove the onion and salo from the grease.

Add the onion and salo to the borshch and stir. Taste and add salt and pepper if desired.

Simmer on low for 15 minutes.

Remove from the heat and cover, then leave it in a warm place for 1 hour.

Ladle into bowls and serve it forth with a dollop of smetana.