Name: Spicy Russian Hren with Beets & Horseradish
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Russian
Ingredients: 1/4 cup extra hot cream-style horseradish; 2 large beets; 1/4 teaspoon sugar; 1 tablespoon vinegar + 1/2 teaspoon; 3/4 teaspoon salt + 1/8 teaspoon

Jump to Recipe

If you’ve never experienced the thrill of homemade Russian hren horseradish, you are in for an absolute treat! This bold, magenta-hued condiment is bursting with fiery horseradish and earthy sweet beets, creating a zippy sidekick that wakes up everything on your plate. The best part? Pulling off authentic 11 at home is easy, and infinitely more satisfying than anything you can find in a jar. It’s the punchy, vibrant staple your next meal is begging for.

Ingredients You’ll Need

Bringing together simple ingredients for 11 means you can focus on quality, and each item here really adds something special. From the earthy base of beets to that unmistakable horseradish kick, every component lends color, texture, or a pop of flavor to this classic.

Extra hot cream-style horseradish (1/4 cup): This is the big flavor booster, giving 11 its unforgettable heat and aromatic zing.
Large beets (2): These are the heart of the recipe, adding sweet earthiness and that signature rosy color.
Sugar (1/4 teaspoon): Just a pinch balances out all the spicy, tangy notes with a hint of mellow sweetness.
Vinegar (1 tablespoon + 1/2 teaspoon): The vinegar brightens the flavors and gives this condiment its lovely bite.
Salt (3/4 teaspoon + 1/8 teaspoon): Don’t skimp—salt sharpens the flavors and lets those beets and horseradish truly shine.

How to Make 11

Step 1: Prepare the Beets

Start by grabbing your beets and giving them a really good scrub under running water. Pop them into a medium pot, add enough water to submerge them, then stir in 1 tablespoon vinegar and 3/4 teaspoon salt. This extra little seasoning in the cooking water does wonders for their flavor—and subtly infuses the beets from the inside out.

Step 2: Cook the Beets

Crank up the heat and bring that pot to a lively boil. Once it’s bubbling, let the beets simmer for roughly an hour, or until you can easily poke a knife through them. This is the patience step, but it pays off! The cooked beets will be tender and perfectly ready for grating.

Step 3: Cool and Peel the Beets

Lift the beets out with tongs and let them cool down until they’re comfortable to handle. Pro tip: Slip on some kitchen gloves for this next part. The vibrant beet juice likes to stain, so it’s best to protect your hands as you peel off the skins. They should slide right off.

Step 4: Grate the Beets

Using the fine side of your grater, shred those beautiful peeled beets into delicate strands. The finer you grate, the smoother your 11 will be in texture—the perfect base for what’s to come!

Step 5: Mix the Ingredients

Transfer your fragrant, jewel-toned grated beets to a mixing bowl. Sprinkle over the 1/4 teaspoon sugar, 1/2 teaspoon vinegar, and 1/8 teaspoon salt. Roll up your sleeves and mix everything together until it’s evenly distributed. This step is all about layering sweet, tangy, and savory flavors.

Step 6: Add Horseradish

Now the magic: scoop in 1/4 cup extra hot cream-style horseradish. Give everything a thorough stir. At this point, you can taste and adjust—want more zip? Add a little extra horseradish or vinegar. Prefer it milder? A pinch more sugar can tame the bite. Your 11 is now ready to wow your tastebuds!

How to Serve 11

Garnishes

11 already has that eye-popping magenta color, but you can take it up a notch with a few simple garnishes. Sprinkle with a shower of chopped fresh dill, or scatter very thinly sliced green onions for a bright, herbal finish.

Side Dishes

This condiment is made to shine next to hearty dishes. Scoop it alongside roasted meats, grilled fish, or even spoon it over boiled potatoes. For an authentic Russian feast, serve 11 with cured fish, rye bread, and a tangy pickle assortment.

Creative Ways to Present

If you want to add some fun, try serving 11 in mini glass jars or vintage teacups for a colorful table centerpiece. Or, use it as a dramatic base on appetizer platters, topped with smoked salmon or boiled eggs. Each bite will be both gorgeous and bursting with flavor.

Make Ahead and Storage

Storing Leftovers

If you have extra 11 (lucky you!), transfer it to an airtight container and pop it in the fridge. The flavors will meld even more as it rests, and it will keep beautifully for up to one week—making it easy to add a kick to lunches and dinners all week long.

Freezing

While the texture of 11 is at its freshest shortly after making, you can freeze it in a pinch. Scoop portions into sealable freezer bags or containers, removing as much air as possible. Thaw in the refrigerator before using, and give a good stir to revive the consistency.

Reheating

There’s no need to reheat 11, as it’s always served chilled or at room temperature. If it’s been frozen, let it completely thaw overnight in the fridge and give it a lively stir before dolloping onto your plate.

FAQs

Can I use fresh horseradish root instead of cream-style?

Absolutely! Grating fresh horseradish root will bring even more punch and aroma to 11. Just peel, finely grate, and add a bit at a time, as fresh root can be more potent than cream-style versions.

Is 11 really spicy?

The heat level depends on your horseradish and personal taste. Cream-style horseradish brings a strong but pleasing heat that is mellowed by the beets. Adjust the quantity up or down to suit your preference.

What types of beets are best for this recipe?

Regular red beets are the traditional and best choice for 11, giving you the deep color and earthy sweetness that make this condiment stand out. Avoid golden or chioggia beets, as the flavor and color will differ.

Can I make 11 in advance for a special occasion?

Definitely! In fact, making 11 a day or two ahead enhances the melding of flavors. Store it in the fridge and give it a stir before serving to revive its boldness and hue.

Is there a substitute for vinegar if I run out?

White vinegar is classic, but in a pinch, you can use apple cider vinegar or even lemon juice for the tangy element. Each one brings its own subtle note to 11, so experiment and see which you prefer!

Final Thoughts

Homemade 11 is one of those little kitchen miracles—simple, stunning, and absolutely unforgettable. Once you try it, you’ll find yourself dreaming up new ways to enjoy that vivid color and powerful flavor. I hope you’ll give 11 a try and bring a punch of Russian spirit to your next meal!

Spicy Russian Hren with Beets & Horseradish

★★★★★

5.1 from 7 reviews

Author: Mariam
Total Time: 1 hour 15 minutes
Yield: 1 cup 1x
Diet: Vegetarian

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Description

This Russian Hren Horseradish recipe combines the bold flavors of horseradish and beets for a tangy and spicy condiment that pairs perfectly with meats and hearty dishes.

Ingredients

Scale

For the Horseradish:

1/4 cup extra hot cream-style horseradish

For the Beets:

2 large beets
1/4 teaspoon sugar
1 tablespoon vinegar + 1/2 teaspoon
3/4 teaspoon salt + 1/8 teaspoon

Instructions

Prepare the Beets: Wash the beets thoroughly and place them in a medium pot. Cover the beets with enough water to fully submerge them. Add 1 tablespoon of vinegar and 3/4 teaspoon of salt to the water.
Cook the Beets: Bring to a boil and cook for about 1 hour, or until the beets are tender and easily pierced with a knife.
Cool and Peel the Beets: Allow the cooked beets to cool to room temperature. Wear gloves to avoid staining your hands, then peel off the skins of the beets.
Grate the Beets: Finely grate the peeled beets using a fine grater. Transfer the grated beets to a mixing bowl.
Mix the Ingredients: Add 1/4 teaspoon of sugar, 1/2 teaspoon of vinegar, and 1/8 teaspoon of salt to the grated beets. Mix well to combine.
Add Horseradish: Stir in 1/4 cup of extra hot cream-style horseradish. Taste and adjust the flavor with additional salt, vinegar, or sugar if desired.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Condiment
Method: Mixing
Cuisine: Russian