This horseradish paste preparation is very common in Eastern European countries, and specifically, this Polish recipe is known as chrzan tarty. In other countries it is known as kren or hren, and it’s also very common in Jewish cuisine.
Ingredients:
A fresh small horseradish of about 150 gr
2 tablespoons lemon juice
2 tablespoons of water (warm but previously boiled)
1/2 teaspoon salt
1/2 teaspoon of sugar
About horseradish or chrzan, and its uses in cooking:
The word chrzan in Polish simply translates as “horseradish,” but colloquially it generally refers to this paste. It’s used as a seasoning for many foods, especially meats, sausages, and fish. It’s even the main ingredient of the zupa chrzanowa, a curious spicy soup usually served as a starter in holidays and festivities.
A few spoons of this paste can also be used to mix with crushed cooked beets, thus obtaining ćwikła, which can also be used as a dressing, but also as a garnish for meats or charcuterie.
Another common derivative is, for example, Apfelkren, more common in Bavaria and especially Austria, where it’s served as an obligatory topping of the famous Tafelspitz. In this case, the radish paste is mixed with grated apple, which softens and sweetens its flavor.
Anyone curious about Eastern European cuisine can consult the Travel & Gastro section for articles on traditional dishes from Poland, Austria and the Czech Republic.
How to prepare horseradish paste:
Simply peel and very finely grate the horseradish. Add the rest of the ingredients, mix and store in a glass jar. Before consuming, keep it in the refrigerator for a few hours. This is important because the flavor improves significantly when consumed cold, in addition to allowing it to be preserved for longer.
Tips and tricks:
- No matter which grating method we choose (manual or with an electric processor), it will be inevitable that the powerful chemical compounds in the radish will brings tears, even more than when chopping onion. In some cases, it can even produce some irritation if we are not careful. Just try not to put your face too close to freshly grated radish. And although it looks ridiculous, some people use special glasses, they can even use goggles or diving glasses. Yes, the typical ones from your beach vacations!
- Keep the paste in the refrigerator; it will last for about for 3-4 weeks.
- It’s possible to add Greek yogurt, cream or sour cream to the paste. In this way, it will be less spicy and its consistency will be softer. Keep in mind that in this case, the product will last less and must be consumed sooner.