Russell

Directions

1. 1
   Scrub the beets and peel thinly.
2. 2
   Cut into vertical quarters or eighths, depending on the size of the beets.
3. 3
   The pieces should be about 1 to 1 1/2 inches wide at the widest point.
4. 4
   Place in a thoroughly cleaned crock and pour in enough cold water to come within 2 inches of the top rim.
5. 5
   Cover partially, setting the lid somewhat askew, then lay several layers of cheesecloth over the lid to keep dust out.
6. 6
   Keep at room temperature for 1 week.
7. 7
   Skim off all scum on the surface.
8. 8
   Stir well and skim again if more scum rises.
9. 9
   By this time the liquid should begin to take on a faint pink color, and it will probably be cloudy.
10. 10
    Again, partially cover with a lid that in turn is covered with cheesecloth.
11. 11
    Let stand in a cool but not cold corner for 2 to 3 weeks.
12. 12
    The Russell is done when it is a clear, deep ruby-red color.
13. 13
    Refrigerate until ready to use.
14. 14
    It will keep for several weeks.
15. 15
    Use for borscht as indicated, or as a coloring and flavoring for grated horseradish when needed.