ˈru̇s ə l, ˈrȯs ə l noun
( -s )
Etymology: Yiddish rosel pickle, broth, stew, rusell, from Russian rosol, rossol salt water, beef tea, broth, from roz- out of, separate from + sol salt; akin to Latin sal salt — more at salt
: vinegar made of fermented beet juice and used during Passover