Horseradish and beet sauce (chrein)

Is there anything that says Ashkenazi food more than a bowl of chrein? Try this homemade version, that comes from Israeli restaurant Maayan Ha’Bira in Haifa, to take the horseradish sauce to the next level.

Reuven Meir from Maayan Ha’Bira restaurant cooks the beets with the skin on and peels them only when the beets are fully cooked, which is easier. But if you plan to use the cooking water for the cold borscht recipe, then peel the beets before cooking.

When prepared fresh, horseradish sauce is so strong and spicy, that it requires extra precaution to prevent inhaling it. Some Israelis, only half jokingly, use their old gas masks while grating the root… I recently used my Covid-19 mask, and wished I had goggles. Use whatever you can! and work quickly, then seal the prepared sauce in a tightly sealed container to keep the spiciness in for longer.

Use a meat grinder if possible. Otherwise grate the beets and the horseradish on a grater with small holes.

Good luck!

Horseradish and beet sauce (chrein)

Recipe by Vered GuttmanCourse: Dips, pickles and relishesCuisine: Israeli, Jewish, Russian, AshkenaziDifficulty: Easy

Yields

1

cup

Prep time

20

minutes

Cooking time

45

minutes

Total time

1

hour 

5

minutes

This classic Ashkenazi recipe of horseradish sauce comes from Israeli restaurant Maayan Ha’Bira in Haifa, that’s known for its wonderful Ashkenazi fare.
Beware! Grating horseradish is not for the faint of heart! Freshly grated horseradish has a very strong spicy smell. Wear your pandemic mask, goggles, and try not to breathe too deep as you make the recipe. It’s worth it.

INGREDIENTS

• 4 medium beets, peeled (see note above)

• 5 cups water

• ½ lb. peeled horseradish

• 6 tablespoons white vinegar 5% acidity

• ½ tablespoon sugar

• ½ tablespoon table salt

DIRECTIONS

• Put beets in a saucepan and cover with water, bring to boil over high heat, lower the heat, cover and cook for about 45 minutes, or until the beets are tender. Keep the cooking water if you wish to prepare the cold borscht!
• Measure 1 lb. of the cooked beets. With a meat grinder (or a fine grater) grind the beets and horseradish. Mix in the vinegar, sugar and salt. Put in a container immediately and seal well. Keeps in the fridge up to 1 week, but the chrein looses its sharpness with time.