[Cz-L] Rosell, Pickled Beets Juice from Arthur von Czernowitz on 2010-07-05 (The Czernowitz-L Archive)

From: Arthur von Czernowitz <vonczernowitz_at_yahoo.com>
Date: Mon, 05 Jul 2010 04:28:59 -0700 (PDT)
To: Miriam Taylor <mirtaylo_at_indiana.edu>, "Merle Kastner merlek"@videotron.ca, Czernowitz List <Czernowitz-L_at_cornell.edu>
Reply-to: Arthur von Czernowitz <vonczernowitz_at_yahoo.com>

Dear Mimi,
After reading Friedas e-mail, it clicked. Below is what I remember.

ROSELL, Pickled Beets Juice
Fermented beet juice for Passover Borsht.

My grandmother had a large ceramic crock, but you could use a large glass jar.
The jar should be sterilized with boiling water. If you have a ceramic crock do not was with soap as the ceramic will absorb the soap and leave a soapy taste.

10 to 12 lbs (5 to 6 Kilos)of beets washed peeled and cut in to 8 pieces.
Enough water to cover the beets. Bring the water to a boil and let it cool before pouring it over the beets. The water should be about an inch or two above the top of the beets. Place a clean weight over the beets. Cover with a cheesecloth, tied loosely in place.
After about a week the water will turn red and white scum will appear, with a clean spoon remove the scum. Stir the beets, after about 3 more weeks of fermentation the Rosell is ready. By this time the liquid will be a deep red and clear color and ready for Passover Borsht.

Have a Kosher Pesach

Arthur

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Received on 2010-07-05 06:42:50