Rosel, Beet Vinegar

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Method

Place beets in a stone crock, removing greens. Cover with cold water and put in a warm place and let stand for three or four weeks or until mixture becomes sour. This is used as a vinegar during Easter or Pesach and to make beet soup, Russian style.