Cwikla

June 20, 2010

Cwikla - kvalifood.com

Cwikla is a Polish beetroot-horseradish relish served cold with meats, especially at Easter. It has been documented in Polish cooking since 1567. The horseradish-to-beet ratio is the main variable – adjust to your heat preference.

Makes ca. 500 ml (one medium jar)

Ingredients

500 g beetroot (3-4 medium beets)
60 g fresh horseradish root, peeled, finely grated
2 tbsp lemon juice (ca. 30 ml)
1 tsp sugar
1/2 tsp fine salt
freshly ground black pepper, to taste

Directions

Wash beets without peeling. Boil in water 45-60 minutes until tender when pierced. Alternatively, wrap in foil and bake at 180C for about 1 hour.
Let cool. Peel (wear gloves to avoid staining).
Grate beets on a box grater using both fine and coarse sides for varied texture. Drain excess liquid in a strainer.
Peel and finely grate the horseradish. Work near an open window.
Combine beets, horseradish, lemon juice, sugar, and salt. Mix well. Season with pepper.
Adjust: more sugar if too sharp, more lemon if flat, more horseradish if too mild.
Transfer to a jar. Refrigerate at least a few hours before serving.

Notes

Start with 60 g horseradish and increase to taste. Some Polish cooks use equal parts beet and horseradish.
Grated apple (about half an apple) mellows the heat – a traditional variation.
Vinegar can replace lemon juice.
Keeps 2 weeks refrigerated. Horseradish heat fades over time. Do not freeze.
Serve with cold cuts, kielbasa, roasted meats, ham, hard-boiled eggs, or herring.