Beet kvass revival: rediscovering refreshing kulis

• Regular consumption of beet kvass supports the body, especially in the fall and winter seasons.
• It aids digestion thanks to natural probiotics, improving the absorption of nutrients.
• It boosts immunity, helping during infections and inflammations, as it contains significant amounts of vitamin C and antioxidants.
• It has low sodium levels along with high potassium levels, regulating blood pressure and benefiting the heart.
• It contains many minerals and vitamins, which improve skin condition, giving it a healthy and radiant look.
• It is a healthy energy source due to its natural sugars, stabilizing blood glucose levels.
• Beet kvass has detoxifying properties. It supports liver function and helps eliminate toxins.
• The nitrates in beet kvass help dilate blood vessels, which is important for proper blood flow and the overall condition of the circulatory system.

Making kulis yourself is not difficult. All you need are beets and just a few additional ingredients to enjoy a delicious drink after a few days.

Ingredients:

• 2 lbs of fresh, undamaged beets,
• 2–3 medium bay leaves,
• 4 medium garlic cloves,
• ½ teaspoon of allspice seeds,
• 2 quarts of water,
• 2 tablespoons of pickling salt,
• A slice of rye bread with natural sourdough.

Method of preparation:

1. Prepare a ceramic pot or a large glass jar. Clean it thoroughly and rinse with boiling water. Boil the water needed for the kvass and let it cool. Dissolve the salt in it.
2. Thoroughly scrub the beets, then peel and slice them thinly. Peel the garlic.
3. Layer the beet slices in a ceramic pot or glass jar. Add the garlic, bay leaves, and allspice. Place the slice of rye bread on top, ideally covering everything. The natural yeasts in the bread accelerate fermentation and add flavour.
4. Pour the brine over everything, ensuring all ingredients are completely submerged. If anything protrudes above the water surface, the kvass will mold.
5. Cover the container with dense gauze or a clean cloth, which will allow air to circulate—crucial for the fermentation process. Set the container in a warm place for 4 to 7 days. Stir the kvass gently once a day and check that nothing is above the water level.
6. After a few days, when the kvass is ready, strain it through a sieve or cloth. Pour it into cleaned and sterilized jars or glass bottles, then store in the refrigerator.

You can use kulis not only for drinking but also as a versatile ingredient in various dishes.

• Borscht made with sourdough has a much deeper taste, aroma, and a richer colour.
• Cold beet soup made with sourdough is more refreshing.
• Salad dressings gain a beautiful colour and don't require additional acidifying agents.
• Eggs pickled in beet kvass are both delicious and an original table decoration.
• Vegetable cocktails and strengthening drinks support the digestive system and are visually appealing with their beautiful colour.
• Marinating beef or game using beet kvass adds tenderness and an interesting flavour and colour to the meat.
• During Christmas, you can replace traditional 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 doesn't take much time, nor is it difficult. So, why not give it a try and invite kulis to your holiday table?