[Cz-L] Re: Rosell, Pickled Beets Juice

Dear Mimi,
As far as I can remember, no salt. So I called my cousin Grete and she told me no salt, for the beet fermentation of the rosell.
To pickle cucumbers, yes salt is required.

Let me know when you are in Israel, I will cook for you a borsht with meat and schmetten. Sorry I am not Kosher.

If you want Ciorba de Verdure cu perisoare, I will also make it. Its you choice.

Arthur

--- On Mon, 7/5/10, Miriam Taylor <mirtaylo_at_indiana.edu> wrote:

> From: Miriam Taylor <mirtaylo_at_indiana.edu>
> Subject: Re: Rosell, Pickled Beets Juice
> To: "Arthur Rindner" <vonczernowitz_at_yahoo.com>, Merle Kastner merlek_at_videotron.ca, "Czernowitz-L_at_cornell.edu" <Czernowitz-L_at_cornell.edu>
> Cc: frieda_tabak_at_yahoo.com
> Date: Monday, July 5, 2010, 3:27 PM
> Dear Arthur,
>
> Thanks for the recipe.
>
> Passover is a long time from now, but right now, I can get
> very nice beets
> at the farmers market, which put me in mind of borsht.
> Now I get it: Making pickled beets is just like making
> pickled cucumbers,
> minus the dill and garlic. ROSELL! A true Eastern Europe
> ELIXIR!
> Usually it is the water and juice of the pickled cucumbers
> which is called
> Rosell. Of course they have to be home made pickles. A
> glass of ice cold
> Rosell on a hot summer day is better than anything the
> Greek gods could have
> dreamt of. It is also the most important ingredient of
> "Ciorba de verdure"
> (Romanian sour vegetable soup).
> Arthur, you forgot the SALT. Non-iodized salt should be
> used, to make an
> almost saturated solution in the water before pouring it
> over the beets.
>
> Mimi
>
>
> On 7/5/10 7:28 AM, "Arthur von Czernowitz" <vonczernowitz_at_yahoo.com>
> wrote:
>
> > 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 13:36:28