Chrain (Czech: křen; Slovak: chren; German: Meerrettich or Kren; Polish: chrzan; Romanian: hrean; Russian: хрен, romanized: khren; Ukrainian: хрiн, romanized: khrin; Yiddish: כריין, romanized: khreyn; Hebrew: חזרת, romanized: khazeret; meaning 'horseradish' in all these languages) is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines (Slovene, northern Croatian, Belarusian, Czech, Slovak, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian, Ukrainian and Ashkenazi Jewish cuisine).[1][2]Chrain comes from Yiddish כריין, which is in turn a loanword from Slavic languages.[2]
There are two common forms of chrain in the Slavic and Ashkenazi Jewish cuisines. White chrain consists of grated horseradish and vinegar, and sometimes sugar and salt, while red chrain includes the addition of beetroot. These types of chrain are distinct from other horseradish-based condiments in that they are pareve (contain no dairy products), making it acceptable at both meat and dairy meals according to Jewish dietary law. In contrast, many Central European varieties include cream, while some Russian recipes call for chrain with smetana (sour cream).[1] There are also varieties including apples, lingonberry, cranberry and oranges.
The use of chrain in Eastern and Central European cuisines Jewish communities is ancient, and is first attested in writing from the 12th century. Though it has had several historical uses, chrain is most commonly associated in modern times with gefilte fish, for which it is considered an essential condiment.[2] In Eastern and Central European cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fish zakuski, such as kholodets (aspic) and beef tongue.[1]
Gefilte fish with red chrain
Meat with mustard (left) and white chrain (right)
^ abcПохлёбкин, Вильям Васильевич (1991). "Русский хрен". Приправы. Москва: Агропромиздат. p. 30. ISBN 5-9524-0718-8. Archived from the original on 2019-04-30. Retrieved 2016-03-05. [William Pokhlebkin (1991). "Russian chrain". Condiments (in Russian). Moscow: Agropromizdat. p. 30.]
^ abcMarks, Gil (2010). "Horseradish". Encyclopedia of Jewish Food. Hoboken: John Wiley & Sons. pp. 265–266. ISBN 978-0-470-39130-3.
United States. In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines...
there are two varieties of chrain. "Red" chrain is mixed with red beetroot and "white" chrain contains no beetroot. Chrain is a part of Christian Easter...
addition to horseradish, it is also used to produce the "red" variety of chrain, a condiment in Ashkenazi Jewish, Hungarian, Polish, Lithuanian, Russian...
second largest in specialty foods behind that of cheese. Dijon mustard Chrain (horseradish sauce) Mayonnaise Tomato (ketchup) Pesto genovese Chutneys...
winter and especially Christmas and New Year's dish, which is eaten with chrain (horseradish paste) or mustard. It is also eaten in Vietnam (thịt nấu đông)...
sauce for meat Cranberry sauce – Sauce or relish made from cranberries Chrain – Horseradish paste Chutney – South Asian condiments made of spices, vegetables...
garnished with a slice of carrot on top, and a horseradish mixture called chrain on the side. To make the modernized "gefilte fish" fish balls, fish fillets...
Israelites used for building while enslaved in Egypt (See Passover seder) Chrain – Horseradish and beet relish Gefilte fish – Poached fish patties or fish...
and garlic used extends the length of time for which it can be stored. Chrain List of Russian dishes Wasabi "Хреновина по-русски (Russian khrenovina)"...
grilled ribs Ćwikła z chrzanem – grated or finely chopped beetroot mixed with chrain Fasolka z migdałami – fresh slender snipped green beans steamed and topped...
1568 book, Life of an Honest Man. It would later evolve into ćwikła, or chrain mit burik, a beet-and-horseradish relish popular in Polish and Jewish cuisines...
Global Information
Gefilte fish with red chrain
Meat with mustard (left) and white chrain (right)
