(*) One recipe yields about 750 ml of sauce.
Put on rubber gloves and peel the horseradish with a vegetable peeler. Cut ends into small pieces. Grate the horseradish in a food processor fitted with a grating disk.
Grate the cooked red beets over the horseradish without opening the food processor.
Then mold the mixture into a medium baking dish, stir well with brown sugar or honey if desired, and add pepper and vinegar if desired.
If the sauce is too dry, add a little more vinegar. Keep in a screw-top jar in the refrigerator.
Tip: The pungency of horseradish depends on the variety and age, so you should taste the mixture first and then season accordingly.
Info: Horseradish, which is called chrein in Russian, is considered one of the bitter kitchen herbs that belong on the Passover table. This sauce is popular with gefilte fish, corned beef and meat. Fresh horseradish burns like onions or chili, so it is advisable to wear rubber gloves during preparation and to use a food processor for chopping, if possible.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!