Hrin (beets)

Hrin (beets condiment)

Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN

This is a terrific traditional Russian holiday food. Served as a small side to the Easter meal or slathered on a "leftovers" sandwich with ham and hrutka. This is one of my favorites.

It resembles that chopped up jello whipped cream goo that the church ladies serve at after funerals brunches.

Serves: 64 1 T = 1 serving

3 14 1/2-ounce cans sliced or whole beets OR 2 pounds cooked fresh beets for lower sodium content.
1 pint sour cream
3 tablespoons horseradish plus more to taste
Vinegar (optional)

Finely chop beets or grind in an old fashion meat grinder. Do not use the blade of a food processor. The beets turn to mush.

Whole fresh or whole canned beets can be processed using the shredder disk of the processor and then chopped very fine.

Drain in a colander to let juices drip out. Even dry the chopped beets a bit with paper towel.

In a bowl, gently mix the beets, sour cream, prepared horseradish and optional vinegar.

Let sit a few minutes to let flavor develop.

Add more horseradish to taste.

Keeps for a week in the fridge

NUTRITION FACTSAmount per ServingCalories 54 Calories From Fat 21 % Daily Value*Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 19mg 6% Sodium 875mg 36%Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Sugars 1g Protein 5g Vitamin A 0% Vitamin C 2%Calcium 0% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.