Beet kvass: Traditional drink that boosts health

• Regular consumption of beet kvass supports the body, especially during the autumn-winter season.
• It aids digestion due to the presence of natural probiotics, simultaneously improving the absorption of nutrients.
• It boosts immunity, helping with infections and inflammation, as it contains significant amounts of vitamin C and antioxidants.
• It has a low level of sodium while containing a high level of potassium, thus regulating blood pressure, which is beneficial for proper heart function.
• It contains plenty of minerals and vitamins, which improve skin condition, giving it a healthy and radiant appearance.
• It is a healthy source of energy due to the natural sugars that additionally stabilise blood glucose levels.
• Beet kvass has detoxifying properties. It supports liver function and helps remove toxins.
• The nitrates in beet kvass help dilate blood vessels, which is important for proper blood flow and overall circulatory system health.

Making your own kulis is not difficult. All you need are beetroots and just a few other ingredients to enjoy a delicious drink after a few days.

Ingredients:

• 1 kg of healthy and undamaged beetroots
• 2-3 medium bay leaves
• 4 medium garlic cloves
• ½ teaspoon of allspice berries
• 2 quarts of water
• 2 tablespoons of rock salt
• A slice of rye bread on natural leaven

Instructions:

1. Prepare a ceramic pot or a large glass jar. Wash it well and scald it with boiling water. Boil the water needed to make the kvass and let it cool. Dissolve the salt in it.
2. Scrub the beetroots thoroughly, then peel and cut them into thin slices. Peel the garlic.
3. In the ceramic pot or glass jar, lay the slices of beetroot. Add the garlic, bay leaves, and allspice. Place the slice of rye bread on top. It should cover everything. Thanks to the natural yeast, the addition of bread speeds up fermentation and adds flavour.
4. Pour the brine over everything, ensuring it completely covers the ingredients. They must not protrude above the surface of the water, or the kvass will mould.
5. Cover the container with thick gauze or a clean cloth, which will provide the air access needed for fermentation. Place the container in a warm place for 4 to 7 days. Stir the kvass gently once a day and check that nothing sticks out above the water level.
6. After a few days, when the kvass is ready, strain it through a sieve or gauze. Pour it into washed and scalded jars or glass bottles, and then store it in the fridge.

You can use kulis not only for drinking; it's also a very versatile ingredient in other dishes.

• Borscht made with sourdough has a much deeper flavour, aroma, and, of course, a more beautiful colour.
• Chilled beet soup made on the basis of kvass is more refreshing.
• Salad dressings acquire a beautiful colour and do not need to be acidified with anything additional.
• Besides being delicious, pickled eggs in beet kvass also become an original table decoration.
• Vegetable cocktails and invigorating drinks perfectly support the digestive system and delight with their beautiful colour.
• When marinating beef or game, beet kvass can be used to make a marinade. It will add tenderness and an interesting flavour and colour to the meat.
• On Christmas Eve, you can replace the Lenten borscht with beet kvass and serve it in a bowl with dumplings or in a decorative glass.

As you can see, kulis is versatile. Making it does not take much time, nor is it difficult. So why not be tempted and invite kulis to your festive table?