Leaven for a christmas borscht

I’m testing new recipes for the holiday season to share with you some new ideas :)I suggest you do the leaven for Borscht earlier and you will be able to use it much more than just for Christmas Eve soup.

Why? This is an excellent bomb of health and a very good probiotic.

On this occasion, it is worth recalling the health properties of beetroots , which  I love with all my heart 🙂 and the stomach: D

Beetroots regulate the digestive system, help remove toxins from the body, and are alkaline. They stimulate and strengthen the intestine, support the work of the kidneys and liver. The juice from fresh beets strongly cleanses and strengthens the blood.

They are recommended for treatment of gastrological  diseases. They contain fiber and facilitate digestion.

They are rich in potassium, calcium, magnesium, cobalt, iron, manganese, vitamins A, C and B1.

Furthermore, they contain folic acid, which prevents calcification of blood vessels, and enhances immunity. This prevents ill-being and depressive states. Folic acid is also beneficial for the dull hair, premature gray hair, and nails.

Leaven for a beetroot soup

Preparation:
Pour water into the pot, add salt and bring to a boil. Peel beetroots and cut them into small pieces.
Place beetroot in the jar, add peeled garlic, bay leaves, dill and pepper. Pour water with salt, so that it will cover the beets. Add a slice of bread. Then close the lid and place the jar in room temperature. Put  something heavy on top of the jar. After 3/4 days the leaven should be ready. Remove the foam which formed on top. Keep the leaven in the refrigerator, and you can eat the beetroots after a few days.
I’ve used a large jar, but if you do not have one I suggest you divide the ingredients into smaller jars.