Russell

• About 10 pounds of beets, weighed after leaves and stems are removed
• Water

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

beets, water

Taken from www.cookstr.com/recipes/russell (may not work)