We went to Ruseștii Noi for the third day of Easter to spend it with Maria and Tudor, my host family during our training. They had fresh homemade horseradish sauce (not the white stuff in the states) that was absolutely delicious with meat, so they gave us the recipe, and we tried it when we got back to our village. For the past month I had been wanting to pull some weeds that were growing in the garden behind the house, and I couldn’t figure out why nobody had done it yet. So when I told E we were planning on making hrean with the horseradishes I had bought in the market, she asked me why I didn’t just use the horseradishes growing like weeds in the garden behind the house. So I decided to finally go pick some of the “weeds” to make hrean with fresh horseradishes. The instructions below are how we will make this dish for now on. Unfortunately we started with the horseradishes instead of the beets. If you think onions are hard on the eyes, just wait until you start grating the horseradishes. We had to open the windows and the doors for a few hours just to be able to open our eyes.

1/2 pound horseradish roots
1/2 pound beets
1/2 cup vinegar
1/4 cup sugar

This horseradish sauce can be as spicy or as mild as you like. We added slightly more than a 1/2 pound of beets to make it a little less spicy. Clean, peal, and grate the beets. The smaller you grate them the better. Then do the same with the horseradishes. Mix them together and add about a half cup of vinegar or slightly less. We used apple vinegar, but white vinegar is fine too. Add slightly less than 1/4 cup of sugar and mix together. Scoop it into a jar and let it set for a day. You will notice the sugar setting on the bottom, so turn the jar over every few hours. Serve with pork, beef, chicken, rabbit, duck or lamb.

Pofta Bună!