What is Hren?
Hren is a mixture of Horseradish and Beets (Хрен со свеклой) and is a tasty Slavic condiment. 'Hren' is also how you say horseradish in Russian. Kind of confusing but I suppose nobody would eat just the horseradish root on its own. As a condiment I think it's amazing. You can buy in in Euro Delis, but the canned version is quite bland. Homemade Hren tastes amazing, and has a bit of a kick to it!
Real Horseradish Hren
Horseradish is a plant that is related to the mustard family, with a long white tapered root. The root itself doesn't have a smell, but when you crush or grate it, it releases a pungent smell that burns your eyes and sinuses. Think wasabi, same kind of thing! Store bought horseradish is called Prepared Horseradish. That's what I'll be using for my recipe. While real horseradish is tastier, it's a bit of a pain to use.
Horseradish is incredibly uncomfortable to grate. It causes your eyes to burn, some people even would wear a mask so they don't inhale the horseradish! Too hard basket! It's quick and easy to buy a jar, although you will get a better flavor from real horseradish root. Just don't underestimate the power of real horseradish root!
What type of Prepared Horseradish for Hren?
It's always best to find extra hot prepared horseradish. The label will say EXTRA HOT. The version they sell here in Australia supermarkets is quite mild. I end up mixing in the entire jar with the beets. I have better luck sourcing hot horseradish in the Euro Delis.
How do you eat Hren?
I like to eat Hren with grilled steaks, Prime Rib, Roast Lamb or with European Smoked Sausages. If I have a Kolbassa sausage coil, I place a teaspoon of Hren on the sausage and take a bite! Barbecuing steaks? Try Beef Short Ribs! The perfect condiment with a spicy kick! My other favorite steak condiment is Argentinian Chimichurri, but that's another post. Try it with hard boiled eggs for breakfast, or with Smoked Chicken or meats.
Beet and Horseradish are perfect together! Now you know how to make Hren, a relish style condiment with a wasabi-ish kick. Bon Appetit! Приятного аппетита!
Ingredients
- ⅓ cup creamed horseradish extra hot
- 4 round large beets
- 1 tablespoons vinegar for boiling beets
- 4 tablespoons vinegar for Hren mixture
- 1 teaspoon salt
Instructions
- Put peeled beets in a saucepan, with 1 teaspoon of salt and 1 tablespoon of vinegar. Bring to a boil and cook for about 35-45 minutes until tender (can take longer for larger beets). Don't overcook the beets, they must be tender but firm. Drain and run cold water over beets and allow to cool.
- Wearing gloves, grate the beets and put into a mixing bowl. (I didn't and now have pink hands)
- Add ½ horseradish and combine together. Add the salt and vinegar. Taste and adjust horseradish if necessary.
- Put in a clean sterilised jar and keep refrigerated. Best if you allow flavours to infuse overnight before eating. Keep refrigerated. Enjoy!
©PetersFoodAdventures.com
Pat Kosierowski
This has always been on our plates at Easter to have with the ham.
Peter Kolesnichenko
Thanks Pat! I was wondering why received a huge boost in people reading my Hren recipe this past week. Happy Easter!
Marilyn
Good with fried kielbasa, hard cooked eggs served with Easter bread for breakfast.
Peter Kolesnichenko
oh yum! great tip! 👍🏻
Lisa
How long will it keep in the fridge?
Peter's Food Adventures
Hi Lisa, in my experience, I keep it in a closed jar in the fridge, and it lasts at least 4 weeks for me, but maybe could be longer. Like everything, if in doubt, throw it out.
Cooking For The Time Challenged
I also grew up with this. My sister used to grate the horseradish outside wearing a gas mask. We also ate it with meat and or fish. I consider it Eastern European mustard. Thank you!
PetersFoodAdventures
Haha! yup, the gas mask! I cheated using the prepared horseradish, but its really not the same as the real stuff! Thanks for sharing, made me chuckle!
Linds
Can the pe preserved by pressure canning like I do with picked beets
Peter's Food Adventures
Hi Linds, I haven't done that before, I've only made it fresh and kept it in the fridge.
Tasty Eats Ronit Penso
I know Hren as a condiment traditionally served "Gefilte Fish", i.e. cooked fish patties from East European Jewish cuisine. It never occurred to me to serve it with steak, but now you've mentioned it I actually like the idea! 🙂
PetersFoodAdventures
I've heard of it eaten with fish, but have never tried it. But I do love it with steak! 🙂 and apparently its also tasty with aspic, but that scares me!
Tasty Eats Ronit Penso
lol I actually like aspics, but I know most people, like you, find them scary...
PetersFoodAdventures
I have some childhood horror memories with aspic and head cheese! I will get my mum's recipe here, maybe I might enjoy it as an adult, and controlling the ingredient list!
Tasty Eats Ronit Penso
Who knows, it might work! 🙂
Lynz Real Cooking
Wow this looks really interesting! Thanks for sharing something so unique!
PetersFoodAdventures
Thanks for stopping by! 🙂
Lynz Real Cooking
sure! lovely pictures so colorful! nice to see something interesting!
Lynz Real Cooking
I mean your cooking is always unique Peter!
PetersFoodAdventures
haha! why be normal? 🙂
Lynz Real Cooking
yes unique is awesome