Description
This traditional Russian Hren is a flavorful and tangy horseradish and beet condiment that combines the sharp heat of extra hot cream-style horseradish with the earthy sweetness of cooked beets, balanced by vinegar, sugar, and salt. Perfect as a spicy accompaniment to meats, sandwiches, or as a unique addition to your condiment repertoire.
Ingredients
Scale
Horseradish Mixture
- 1/4 cup of Extra Hot Cream-style Horseradish
- 1/4 tsp sugar
- 1 Tbsp vinegar
- 1/2 tsp vinegar
- 3/4 tsp salt
- 1/8 tsp salt
Beets
- 2 large beets
Instructions
- Cook the Beets: Place washed beets in a medium pot and cover them fully with water. Add 1 tablespoon of vinegar and 3/4 teaspoon of salt to the water. Bring to a boil and cook the beets for about 1 hour, or until they are easily pierced with a knife indicating they are tender.
- Peel and Grate the Beets: Allow the cooked beets to cool to room temperature. Using gloves to avoid staining and irritation, rub off the skins from the beets. Then, finely grate the peeled beets with a fine grater to prepare them for mixing.
- Combine Ingredients: In a bowl, mix the grated beets with 1/4 teaspoon of sugar, 1/2 teaspoon of vinegar, and 1/8 teaspoon of salt. Stir well to blend the flavors thoroughly. Finally, add 1/4 cup of extra hot cream-style horseradish (or adjust to taste). Taste and adjust seasoning further by adding more salt, vinegar, or sugar as desired.
Notes
- Wearing gloves while peeling beets prevents staining and skin irritation.
- You can adjust the horseradish quantity depending on desired heat level.
- This condiment tastes best after chilling for a few hours to allow flavors to meld.
- Store in an airtight container in the refrigerator and consume within 1-2 weeks.
