Khrenovina

Name: Khrenovina
Prep time: 20 min
Cuisine: Russian (Siberian)
Ingredients: Ripe tomatoes, roughly chopped — 1 kg (2.2 lb); Fresh horseradish root, peeled and grated — 100 g (2/3 cup); Garlic cloves — 6; Salt — 10 g (2 tsp); Sugar — 10 g (2 tsp)

The Quirky Foodster Team

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20 min

Prep

0 min

Cook

Ingredients

Ripe tomatoes, roughly chopped — 1 kg (2.2 lb)
Fresh horseradish root, peeled and grated — 100 g (2/3 cup)
Garlic cloves — 6
Salt — 10 g (2 tsp)
Sugar — 10 g (2 tsp)

Method

Process tomatoes in a food processor or pass through a meat grinder until smooth.
Grate or process horseradish root and garlic separately, then combine with the tomato purée.
Stir in salt and sugar until dissolved.
Mix thoroughly to combine all ingredients evenly.
Transfer to sterilised jars and refrigerate; the sauce is ready to eat immediately but improves after a day.

Cultural Background: A fiery raw sauce of tomatoes, horseradish and garlic, khrenovina (from 'khren', Russian for horseradish) is a Siberian creation, traditionally made in autumn using the last of the season's ripe tomatoes, and served as a pungent condiment with meat, bread and pelmeni.

Tips: • Grate horseradish in a well-ventilated space — the fumes are very strong, similar to raw onion but more intense. • Using very ripe, flavourful tomatoes makes a significant difference, since the sauce is entirely raw and uncooked.

Variations: • Adjust horseradish quantity to taste — some versions are noticeably hotter than others. • Add a small amount of dill for a herbal variation.

Storage: Refrigerate in a sealed jar up to 2-3 weeks; freeze in portions for longer storage.

Reheating: Not applicable; served cold, uncooked. Nutrition (per serving) Approx. 20 kcal, 0.7 g protein, 0.1 g fat, 4 g carbohydrate per 30 ml serving.

FAQs: What is khrenovina traditionally served with? Pelmeni (Russian dumplings), grilled meats, bread, and as a table condiment for hearty Siberian dishes. How spicy is it? Quite sharp and pungent from the raw horseradish and garlic, though heat can be moderated by reducing the horseradish quantity.