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Hryn recipe


Ingredients:
8 Medium Sized Beets
3 bottles grated prepared Horseradish, drained
1 cup White Vinegar
1 cup White Sugar
1/4 tsp Salt
1/8 tsp Pepper
measures conversion [+]

Method:
Boil and then peel the Beets, then grate beets on the ricer side of grater, into a large bowl; set aside. Drain the 3 bottles of grated horseradish, discard the liquid. Mix the horseradish with the beets, mix thoroughly. Mix together the Vinegar, Sugar, Salt and Pepper. Bring to a boil. Mix the Vinegar Mixture to the Beet Horseradish Mixture, mix thoroughly, set aside for the flavors to marry a bit. With a large strainer, put some of the Hryn in to drain; then put in the bottles, leaving 1/2" headspace. Then when bottles are full, put about 1 Tablespoon of the liquid back into the bottles, this keeps it from being too dry. Seal, and give a hotwater bath for 15 minutes. This recipe is supposed to last for 6 months, or whenever the next holiday comes around. I usually make it a week before the next holiday, so I can be doing other things dealing with the holiday. It never usually last the 6 months, as certain members of the family eat it like candy.


Cuisine: Ukrainian
Source: Evelyn Jepson, Magdalena Cieply (Baba)
Recipe category: Sauces

 
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