Russian Beet Relish

Recipe by Mary Brauns

This recipe came to me from Mary Brauns. She got it from the Russian expatriate community in Shanghai, The Philippines, San Francisco or Walnut Creek. She is not sure where.

It is very easy to make, and because it combines sweet, sour and bitter flavors, it is always very popular. While most of the ingredients are quite healthy, the large amount of sugar makes it, I think, more of a party treat than an every day item. (Bob Evans)

• 1 cup beets grated
• 1 quarter cup horseradish
• 1 quarter cup sugar
• 1 quarter cup vinegar
• 1 quarter cup water, if you steam the beets yourself, use the liquid from the steamer
• 1 tablespoon grated onions
• 1 teaspoon salt
• 1/8 teaspoon pepper

1. You can use canned beets, but I think that fresh steamed (for about 40 minutes) beets are much better. Grate the peeled beets into a bowl.
2. Again, I think that fresh grated horseradish is best, but prepared horseradish is OK. Because the strength of horseradish and individual tastes vary widely, you may want to adjust the quantity. (Use enough horseradish, and tasting the relish becomes a mind altering experience). Add the horseradish to the bowl.
3. Add the sugar.
4. Add vinegar, and blend
5. Add water, and blend
6. Blend in grated onions, salt and pepper
7. Refrigerate, the relish will keep for quite a long time

Eppes Essen

Copyright Mary Brauns 2006

last updated January 2, 2006

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