Ingredients for Cooking Beetroot Chrenoder

  1. Horseradish (fresh root) 1 kilogram
  2. Beetroot 500 grams
  3. Sugar (sand) 100 grams
  4. Salt (food, without iodine) 30 grams
  5. Table vinegar 9% - 200 milliliters to taste
  • Main ingredients: Beet, Horseradish
  • Portion 3-4
  • World Cuisine


Kitchen scale, kitchen knife - 2 pieces, cutting board - 2 pieces, measuring cup, deep bowl, paper kitchen towels, glass jar - 3-4 pieces, metal screw or plastic cover - 3-4 pieces, kitchen brush, deep plate , an electric or stationary meat grinder, a plastic bag, a deep enameled pan with a lid (capacity 4 liters), a tablespoon, a refrigerator, a bowl, or a sauce boat.

Cooking beetroot horseradish:

Step 1: prepare the horseradish.

This appetizer is quite burning, one might say, for an amateur. If you still decide to cook it, then you need to start with horseradish. We rinse it thoroughly and peel it with a kitchen knife. Then we cut into small slices 2.5-3 centimeters in size, send them into a deep bowl, fill with ordinary cold running water so that it is 2-3 fingers higher than this product, and leave it in this form on couple of hours soak off. This process will help get rid of most of the bitterness, which is found in excess in the roots of horseradish.

Step 2: prepare the inventory.

At this time, carefully inspect the cans and metal screw or plastic caps for cracks, nicks, rust and other damage. Then we wash them together with the rest of the necessary utensils under the trickles of warm running water. For this purpose, you can use a kitchen sponge and baking soda or detergent with a minimum amount of chemicals. Then we dispense small appliances with hot water, boil the lids, and sterilize glass jars in any convenient way, for example, in a microwave, oven or the old fashioned way on a stove.

Step 3: prepare beets and garlic.

After a few hours, when all the dishes have been prepared, and the horseradish roots are infused, we begin to deal with other equally important ingredients. Using a conventional kitchen brush, thoroughly wash off pieces of soil from beets. Then we peel it, cut it into 6-8 small pieces up to 3 centimeters in size, shift it into a deep plate and proceed to the next step.

Step 4: prepare the beetroot hrenoder.

We install an electric or stationary meat grinder on the table and the part through which the crushed products will come out, we tighten it with a plastic bag so that there are no cracks, it will help to avoid a sharp smell of volatile products contained in horseradish. If desired, you can wear a gauze bandage on your nose and mouth! Then we wash the pieces of horseradish again, dry them with paper towels and, alternating with beets, we pass the vegetables through the grinder mesh directly into a deep, preferably enameled pan.

After that, season the ground products with the right amount of granulated sugar, salt and 9% vinegar. Mix everything with a wooden kitchen spoon to a homogeneous consistency, cover with a lid and leave on 10-15 minutesso that the hrenoder starts up the juice.
Then shake it again, spread the aromatic mixture over prepared glass jars, tightly close each metal screw or plastic lid and put them in the refrigerator. After about 12-14 days, you can try the appetizer, but, unfortunately, the beneficial properties of mashed horseradish last no more than two weeks, although this does not affect the taste and aroma of the dish!

Step 5: serve the beetroot hrenoder.

The beetroot hrenoder is served chilled as an appetizer. It is served in deep bowls or gravy boats for dishes of meat, poultry, game, fish, seafood. Also, this hot infernal mixture can be an ideal addition to soups, baked, boiled, fried vegetables, pasta and sausages, or used as a layer of sandwiches, pizza, and other spicy flour products. Enjoy it!
Pyrritic appetite!

Recipe Tips:

- Beets and horseradish after pre-treatment can be chopped using a blender or food processor. In this case, a plastic bag will not be needed, the lid of one of these kitchen appliances will protect your eyes and nose from a sharp burning aroma;

- very often, ground hot fresh red pepper and a few garlic cloves passed through a press are added to the above ingredients;

- so that the horseradder lasts longer and its taste becomes softer, add refined vegetable oil to it that is hot and dried to room temperature, about 50-60 milliliters will be needed for the mass of products indicated in the recipe;

- this appetizer can be stored hermetically sealed in the refrigerator from 9 months to 1 year, without losing its taste.