It cleanses the intestines better than cucumber. Soup straight from Kujawy supports faster metabolism

acid soup, As you can easily guess, this is a dish that will appeal primarily to lovers of expressive and sour flavors. The basis of the recipe is here sauerkraut juice. What impact does this specific fermented drink have on health? How to prepare Kuyavian kvass soup? You will find answers to these and other questions in the article below.

This Kujawy delicacy is also called sour soup, cabbage soup, sour soup, sour soup, white soup or soup with cabbage sour soup. The recipe for kvass soup has been passed down from generation to generation, the dish is quite rare and has a characteristic, sour, slightly cabbage-like taste. It is the real pride of Kujawy, no wonder that in 2011 it was included on the list of traditional products in the category of Ready-made meals and dishes in the province. Kuyavian-Pomeranian Voivodeship. The dish has a long tradition; it has been prepared by rural people for hundreds of years, especially during frosty months when access to vegetables was limited. The popularity of this soup resulted primarily from widespread access to sauerkraut, which was one of the basic food products. The process of pickling cabbage itself was also important in villages. At first, the vegetables were chopped using cleavers, and then, well salted, they were placed in barrels. Preparing the pickle was an opportunity to have fun, laugh and dance.

When cabbage is fermented, juice is also produced. A long-known way to prevent sauerkraut dishes, such as bigos, from being too sour is to pour off the excess. In the past, housewives used sauerkraut juice the next day to make pickled soup. Interestingly, such a dish was a known recipe for feeling better after a feast. Kvass soup was often a fasting dish, to make it a bit more substantial, it was seasoned with flour or cream.

What properties does sauerkraut juice have? First of all, it is a source of probiotics that have a great impact on the intestinal microflora. Nowadays, there is a lot of talk about how important it is to take care of the health of the intestines, the condition of which affects immunity, proper digestion and even the appearance of the skin. This drink also greatly supports digestion and can help people struggling with constipation. Sauerkraut juice is low-calorie, boosts metabolism and helps cleanse the body of harmful metabolic products. It will fit perfectly into the diet of people who want to lose weight. Moreover, such juice shows antibacterial and fungicidal effect.

Sauerkraut juice also contains vitamin C, which has antioxidant properties and supports the immune system. Moreover, vitamin C is important for collagen synthesis and also contributes to the proper absorption of iron. They are also present in sauerkraut juice B vitaminswhich, among other things, support the circulatory system, nervous system and metabolic processes. However, thanks to the contentand vitamin E has an antioxidant effect and improves the condition of the skin, a vitamin K affects proper blood clotting and the skeletal system. It also contains minerals: iodine, calcium, magnesium, iron and sulfur.

Of course, you should remember that under the influence of heat treatment, sauerkraut juice loses some of its beneficial properties. Therefore, if you want to take full advantage of them, it is best to drink it unheated. It is also worth adding that Sauerkraut juice contains a lot of salt, so you should drink it in reasonable amounts. It may also be inadvisable for people suffering from kidney, heart or stomach ulcers.

Below you will find a version of kvass soup with smoked ribs. If you prefer to prepare a more dietary version, just omit them and prepare the broth only from vegetables.

To prepare the kvass version of the soup, you will need:

• 1 kg of smoked ribs,
• 2.5 liters of water,
• okay 300-400 ml of cabbage juice,
• 2 carrots,
• 1 parsley,
• 1 per,
• half a celery root,
• 4 grains of allspice,
• 3 bay leaves,
• 1 teaspoon of black peppercorns,
• 1.5 tablespoons of marjoram,
• 3 tablespoons of wheat flour,
• 4 tablespoons of cream 18%,
• ½ bunch of dill,
• salt and pepper to taste.

Additionally:

• 3 medium potatoes, diced
• 1 grated carrot.

Preparation:

1. Put the ribs, washed and peeled carrots, celery, parsley and leek into the pot. Add allspice, bay leaves and peppercorns. Cook for approx. 1.5-2 hours.
2. After this time, remove the ribs and wait until they cool down. Peel the meat, cut into smaller pieces.
3. Strain the broth and pour it into the pot.
4. Add diced potatoes and grated carrots. Cook for about 15 minutes.
5. Mix the cabbage juice with flour and cream, add some hot broth. Pour this mixture into the soup. Also add marjoram.
6. Add peeled meat to the soup.
7. Serve with bread.

Sources: Terazgotuje.pl, gov.pl