Russian Hren Horseradish Recipe – Russian Special
The Russian Hren recipe showcases a fiery Eastern European condiment made from grated horseradish—often blended with beets for color and sweetness—enhanced by vinegar, salt, and a touch of sugar. Known as hren in Russia, this relish delivers a potent, wasabi-like horseradish kick, balanced by earthy sweetness and zesty brightness. Popular with meats, cold cuts, or hard-boiled eggs, it brings authentic Slavic flair and bold tang to any meal.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Russian Hren Horseradish Recipe Ingredients:
- 1/4 cup Extra Hot Cream-style Horseradish
- 2 large beets
- 1/4 teaspoon sugar
- 1 tablespoon vinegar + 1/2 teaspoon
- 3/4 teaspoon salt + 1/8 teaspoon
How To Make Russian Hren Horseradish Recipe:
Place washed beets in a medium pot and add enough water to cover them completely. Stir in 1 tablespoon of vinegar and 3/4 teaspoon of salt. Boil for about 1 hour, or until the beets can be easily pierced with a knife.
Allow the cooked beets to cool to room temperature. Use gloves to peel off the skin, then finely grate the beets using a fine grater.
After grating the beets, add 1/4 teaspoon of sugar, 1/2 teaspoon of vinegar, and 1/8 teaspoon of salt. Mix well. Then add 1/4 cup of horseradish, or adjust to taste. Adjust seasoning with more salt, vinegar, or sugar according to your preference.
Recipe Notes:
For the best flavor, use extra-hot prepared horseradish or fresh grated root if available.
Cook or roast beets until just tender before peeling and grating to preserve texture and sweetness.
Balance the heat with vinegar and a hint of sugar, adjusting to your taste preference.
Thoroughly mix horseradish and beet for even flavor and vibrant color.
Let the mixture rest overnight in the fridge—this allows the flavors to meld beautifully.
Serve as a spicy condiment with meats, smoked sausages, or eggs to add structure and brightness.
Store in a sterilized jar and refrigerate; it keeps well for up to several weeks, with flavor improving over time
