Russell

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.

No additional tips available.