Monday, March 25, 2013

Easter (Not Preserved) Beetroot with Horseradish / Veľkonočná (Nezaváraná) Cvikla s Chrenom




Easter Week
From now on every day until Friday I'll bring you a traditional recipe for your Easter table. Each of these recipes can be prepared now, except the egg cheese, which is the best to be cooked on Saturday morning.

If you leave the water in which you cooked the beetroot and the cold water in which you peeled them and you"ll pour in a few tablespoons of vinegar, you can dye some hard-boiled eggs, or  an empty shells for decoration. Eggs will have a brownish red color dyed in the water in which the beets were cooked and a gently pink color in the water in which the beets were peeled (depends on how long you macerated the eggs).
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Veľkonočný týždeň
Od dnes každý deň až do piatku Vám prinesiem tradičný recept na Váš Veľkonočný stôl. Každý z týchto receptov môžete pripraviť už teraz, až na syrovú hrudku, ktorú je najlepšie uvariť v sobotu ráno.

Ak si necháte obe vody, v ktorých ste varili a lúpali cviklu a dáte do nich pár lyžíc octu, možete v nich zafarbiť na tvrdo uvarené vajcia, alebo vyfúknuté škrupinky na dekoráciu. Vajcia budú mať hnedo červenú farbu vo vode, v ktorej sa cvikla varila a jemne ružovú farbu vo vode, v ktorej sa cvikla lúpala (závisi aj od dĺžky macerovania).  









Easter (Not Preserved) Beetroot with Horseradish

1 kg beetroot
1 teaspoon salt
1 tablespoon granulated brown sugar
160 ml vinegar
40 g horseradish


Place whole, unpeeled and raw beetroot in a pan with cold water and let it boil. Boil until semi-soft, for about 50 minutes (depends upon the size of the beetroots).

Transfer the cooked beetroots immediately into cold water and peel the skin off (wear rubber gloves).

Cut the peeled beetroots into large cubes and place them in a bowl of a food processor. Cut the horseradish into small cubes and mix along the beetroot until smooth.
An alternative would be grating the peeled beetroot and horseradish by hand using the finest grater.

Add salt, sugar, vinegar and mix again or stir (if you grated beetroot and horseradish). Allow to sit for about an hour, then taste and adjust the amount of salt, sugar and vinegar (or even horseradish) according to your taste.

Transfer into a sterile and sealable container. Store in the refrigerator for about 2 weeks.


Makes about 1l of beetroot.

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Veľkonočná (Nezaváraná) Cvikla s Chrenom

1 kg cvikly
1 lyžička soli
1 lyžica hnedého kryštalového cukor
160 ml ocotu
40 g chrenu


Vložte celú, surovú a neolúpanú cviklu do hrnca so studenou vodou a dajte zovrieť. Varte do polomäkka, asi 50 minút (závisi od veľkosti cvikly).

Uvarenú cviklu ihneď preložte do studenej vody a ošúpte ju (použijte rukavice).

Ošúpanú cviklu nakrájajte na väčšie kocky a vložte ich do nádoby kuchynského robota. Chren nakrájajte na malé kocky a rozmixujte spolu s cviklou na kašu.
Prípadne ošúpanú cviklu a chren postrúhajte ručne na najjemnejšom strúhadle.

Pridajte soľ, cukor, ocot a rozmixujte, alebo premiešajte (ak ste cviklu a chren strúhali). Nechajte postáť asi hodinu, potom ochutnajte a podľa potreby upravte pomer soli, cukru a octu (prípadne aj chrenu).

Preložte do sterilnej a dobre uzatvárateľnej nádoby. Skladujte v chladničke cca 2 týždne.


Cca 1l cvikly.




1 comment:

polypop said...

My mother in low always make it for Easter. It's super extra delicious with every kind of meat.
Marta @ What Should I Eat For Breakfast Today?