From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Borsht?
Date: 7 Jan 93 20:29:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

Attention: Valerie Leppert and all food lovers.
From: barrie.lax@synapse.org  (Barrie J. Lax)

Valerie Leppert wrote:
>VL<a meat recipe.  It starts out with the cryptic message "here is a recipe for a
>VL<meatless soup" and then goes on to call for a beef brisket.  An interesting
>VL<note, in Eastern Europe the beets were frequently fermented before cooking.
>VL<"Hit me with another Borscht, bartender".

Barrie Lax comments:
>You bring back memories. That beet juice was called RUSSEL, (can't vouch
>for the spelling) and was the most beautiful shade of red I have ever
>seen. It was fermented in a biggish ceramic crock covered with
>cheesecloth and allowed to sit for up to 4 weeks. It was skimmed in the
>beginning weeks and...well I won't bore you. If anyone wants to make it
>let me know and I'll scour my mind (or what's left of it) for whatever I

Valerie again:
VL<That sounds like an interestin recipe to collect!  Please post it.  What did
VL<the juice taste like?  Did the juice obtain a significant alcohol content?
VL<What are the origins of the recipe?

As best I can remember, the beets were scrubbed, that is to say the skin
was scrubbed off, with a brush I suppose, and all green parts were
removed. The beets were then cut up and placed in a ceramic crock with a
tight cover. The beets were covered with boiled water that had been
allowed to cool...there had to be at least some two inches of water
above the beet level. The crock was then covered tightly and placed in a
warmish spot for some 4 weeks...and I think then you had Russel.

Now I have just looked up a book I have here called the Jewish Festival
Cookbook, and it has instructions rather different from mine..to wit
They have the lid put loosely in place or slightly askew and use
cheesecloth over to keep out the dust. A week to the day it is uncovered
and the scum is removed. A glass dipped deep in the juice and held up to
the light should show liquid with a slightly pinky cast but cloudy. This
shows the Russel is "making". It is stirred well and the crock
re-covered and left to ferment for three more weeks or a little less,
when a glass is once again carefully and gently dipped into the now
winey fragrant vinegar. This time the juice should be a deep rich
scarlet and clear as crystal. 10 to 12 lbs of beets and sufficient water
will make a 6 quart crock..fill to near the top.

From this is made..Russel Borscht, hot or cold, meat cooked in Russel,
Russel Cocktail and Russel Chrein which was horse radish grated and
mixed into a little russel making an acerbic and delicious accompaniment
to boiled beef, chicken and pot roasted same.

I wonder why no one has commercialized this stuff. It seems to have
disappeared in this country, mores the pity. Are there any of you out
there who remember the very special and refreshing taste of Russel ? It
was even made into a salad dressing. Any of you with parents or
grandparents who came from Eastern Europe, ask them about Russel and
post your findings and recipes. Let's try and save Russel from vanishing
like the DoDo bird and the many thousands of recipes and condiments like
the Roman Garum to name just one. Let's save Russel!

               Bar.
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 . 1st 1.01 #300 . I eat therefore I am