Janet Wilder > wrote:

> Victor Sack wrote:
>
> > Juice probably, if it is there at all. Beet kvas is fermented beet
> > juice.
>
> Is the beet kvas anything like the russell (fermented borscht) that my
> father liked so much?

Yes, indeed, from what I gather, russel or russell is beet kvas - but
not the end product, borscht. "Russel(l) borscht" is borscht made with
"russel(l)".

This is very interesting! I wonder about the origin of the word, as
used in the context. It does not look Yiddish or Hebrew to me, and not
as anything coming from any East European languages.

How/where did your father got his russell borscht? Can one get
commercially produced russel(l) in the USA?

Victor