| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Horseradish root, grated in food processor |
| 5 |
|
Beets |
| 1 |
c |
Passover apple cider vineger |
|
|
Salt |
|
|
Sugar |
INSTRUCTIONS
I know there has been some talk of horseradish lately, but this is not the
white pure stuff that kills your nose. This is a better home-made version
of the red stuff you buy in the store. My mother made this every year along
with Russel borsht replete with sour salt and black pepper. This recipe is
the kinder, gentler version of chrein. If you like it very strong, you
won't appreciate this recipe. For all others, it's delicious. Enjoy! Carol
in NYC
Boil the beets until soft. Reserve the cooking liquid. After the beets have
cooled, grind them in the food processor and add to the grated horseradish.
Then add the vinegar and salt and sugar to taste. If the mixture is too
strong or too dry, add the cooking liquid from the beets in small amounts
until the desired consistency. Adjust seasonings.
Posted to JEWISH-FOOD digest V97 #110 by cneuman1@juno.com on Apr 02, 1997
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