My favorite soup for holidays is beet soup. To make this soup I need to make fermented beet kavas! In Poland, beet kavas is made for traditional Christmas borscht, but I also like to make more and drink afterward. I make this amazing drink on a regular basis over the year. In my opinion, it is delicious, but it is also an incredibly healthy drink because it is a natural probiotic! It helps heal your gut as well as your blood and immunity. It is a natural energy drink. Great not only for your Christmas Eve!

Beets are an amazing antioxidant and have a great effect on the prevention of cancer. Beet kavas cleanses and strengthens blood (increases the number of red blood cells) and it works wonders in the prevention and treatment of anemia. Beet kavas is also great for the liver because it has detoxifying properties. This probiotic drink alkalines the body helps slow down putrefaction in the gut, and helps in the excretion of uric acid from the body ( support the kidneys, cleanse the body). It is also recommended for colds and fatigue.

In addition, beets contain a lot of vitamins ( A, C and B’s), as well as iron, potassium, calcium, magnesium, and cobalt. The latter is an indispensable mineral in the process of creating red blood cells.

Beets contain a lot of folic acid, which is invaluable for women during pregnancy.

Beet kavas is also an amazing energy drink! It clearly gives us energy and strength, strengthens the physical condition and efficiency of the body.

Especially at this time of year, it is worth remembering that all fermented food is simply priceless to us! We completely underestimate them, and yet people in Europe, Chinese or Japanese cuisine cannot do without them. They ferment almost anything! Traditional soy sauce or miso soup are based on fermented soy. Chinese love fermented cabbage, radish, carrot Polish sauerkraut, pickles, pickled mushrooms – you name it and it is fermented! I remember making fermented food entire summer in preparation for winter.

Today’s scientists, doctors and specialists in healthy nutrition in the world stress the importance of eating ferments. During the fermentation process, lactic acid is formed, which helps cleanse the body and strengthen the immune system. Therefore, it is advisable to introduce ferments to people at a young age.

Ferments are indispensable in our diet if we are to live longer and to keep youth and vitality for many years. The substances contained in them regulate the bacterial flora in the intestines, support the digestion and absorption of metabolic products, and also reduce the level of harmful cholesterol. Ferments regulate metabolism and facilitate the digestion of proteins, fats, and carbohydrates. They smooth the skin, strengthen hair and nails. And most importantly, they increase the absorption of iron, giving us strength, energy, and vitality.

The process is not as difficult as you might think! I think it’s worth it! It is very easy and less expensive than at the store.

I put peeled and thickly chopped beetroot into a large stone pot (so that it will be heavy and do not flow out) or you can even do it in a large mason jar. Probably like 3 large beets.
Add garlic (about 4-5 cloves or even more – it is very healthy!), black pepper and bay leave. It is important not to throw spices and garlic on top, but between beets.
Boil the water then cool it down and mix with salt – for 1 liter of water, I add 1 tablespoon of salt. The amount of salt must be considered by people with hypertension.
Cover the brine with water thoroughly. I cover the stoneware and put it in a warm and dark place for about 5-7 days. I check it around 4th day to see how everything looks.

Store the kavas in the fridge after is ready to drink. It can be stored even for a few months!

Recipe

3 large beets (naturally the best organic ones …)
5 cloves of garlic (even the entire head!) peeled and cut in half
2 liters of water
allspice
bay leaves
1/2 or 1 tablespoon of salt per 1 liter of water (can also be made completely without salt)

Directions

Wash the beets, peel and cut into thick slices. Put them in a mason jar alternating with spices and garlic. Pour the water mixed with salt so that all beets are completely covered. If they come to the surface, they must be pressed (eg with a ceramic plate).
Put it in a warm place for 5-7 days. The time of fermenting depends on the temperature (the warmer it is the faster).
If you do not have a stoneware lid, cover the top of the dish with a dense, muslin fabric and tightly tie with a string or an elastic band.

What to do with beetroots? You can make great salads from or with them. You can make soups, roast them, make a juice or add it to your smoothies. Pickled beets contain plenty of fiber and are low in calories – so they are perfect for people who care about their figure.

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