This post may contain affiliate links. Read my disclosure policy. So, what is Hrеn (Hron)? Hren means “horseradish” but it refers to a horseradish relish. It pairs really well with meat, particularly turkey and it’s awesome on any kind of kielbasa. As it is, hren is easy, even if you do cook your own beets. It’s potent stuff (I guess it depends on whose Hren you try). The one made by Maria for church dinners usually makes your eyes water, just like a nice punch of wasabi!
Ingredients for Russian Hren Horseradish (hron):
1/4 cup of Cream-style Horseradish (we used extra-hot version, we like it HOT) 2 large beets 1/4 tsp sugar 1 Tbsp vinegar for boiling beets PLUS 1/2 tsp vinegar for final product 3/4 tsp salt for boiling beets PLUS 1/8 tsp salt for final product
How to make Russian/ Ukrainian Horseradish Hren:
Place washed beets in the medium pot and cover with enough water to just cover the top of the beets. Add 1 Tbsp vinegar and 3/4 tsp salt to the water and boil about 1 hour, or until beets are easily pierced with a knife (cooking time for beets depends on what kind of beets you have).
Once beets are done, let them cool to room temperature. Use a plastic bag or gloves to remove skin from beets. If you don’t use gloves, your hands and nails will stain a bright pink. Finely grate beets using fine grater.
Once beets are grated, add 1/4 tsp sugar, 1/2 tsp vinegar and 1/8 tsp salt and mix. Than add 1/4 cup of horseradish or to taste. If you like it super HOT, use less of the beets and more horseradish, just make sure you warn your dinner guests.
(You can also add more salt, vinegar or sugar to taste). There you have it.
