Ćwikła is a very traditional beet horseradish relish made in Poland and Western Ukraine. Because of horseradish, it has a spicy, a little bit wasabi like aftertaste. It is a condiment that goes perfectly with ham, sausage or smoked meats. We have always have it for Easter but I saw nice beets in the store and decided to make it.
How was everybody’s long weekend? I had a blast in Memphis. We visited Sun Studio where Elvis Presley was discovered and BB King recorded. That was super neat! Beale Street is such a cool place to party too. And don’t even get me started on that barbecue food! Oh man, that’s what heaven must taste like!
Back to the recipe, I started with boiling beets. I didn’t peel them before boiling to keep all the flavor and nutrients inside. It took about 45 minutes. You’ll now when they’re ready when you pierce them with fork and they feel soft.
Then I grated a little (around 2×2 inch) peeled piece of horseradish root. After grating it was about 1/2 cup.
I peeled and grated cooked beets. It ended up being about 2 1/2 cups.
Then I added grated horseradish and mixed everything together.
Finally, I added lemon juice, vinegar, salt and sugar and mixed everything. I placed it in a container and refrigerated for few hours because it tastes so much better after sometime together and when cold. It is great on it’s own or spread on any meat.
It’s all ready! Enjoy!
If you tried that recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 2 1/2 cup of grated beets (4-5 small beets)
- 1/2 of grated horseradish
- 1 teaspoon of sugar
- 1 tablespoon of lemon juice
- 1 tablespoon of white vinegar
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Boil unpeeled beets until soft, for about 45 minutes.
- Grate horseradish.
- Peel and grate cooked beets.
- Mix beets, horseradish, sugar, lemon juice, vinegar, salt and pepper together and refrigerate for few hours. Enjoy!