Hrin (beets)

Hrin (beets condiment)
Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN

This is a terrific traditional Russian holiday food.

Served as a small side to the Easter meal or slathered on a "leftovers" sandwich with ham and hrutka.

This is one of my favorites.It resembles that chopped up jello whipped cream goo that the church ladies serve at funeral brunches.

Serves: 64 1 T = 1 serving

3 14 1/2-ounce cans sliced or whole beets OR 2 pounds cooked fresh beets for lower sodium content.
1 pint sour cream
3 Tablespoons horseradish plus more to taste
Vinegar (optional)

Finely chop beets or grind in an old fashion meat grinder.

Do not use the blade of a food processor without pulsing. The beets turn to mush.

Whole fresh or whole canned beets can be processed using the shredder disk of the processor and then chopped very fine.

Drain in a colander to let juices drip out. Even dry the chopped beets a bit with paper towel.

In a bowl, gently mix the beets, sour cream, prepared horseradish and optional vinegar.Let sit a few minutes to let flavor develop.

Add more horseradish to taste.

Keeps for a week in the fridge

NUTRITION FACTS
Amount per ServingCalories 54 Calories From Fat 21 % Daily Value*Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 19mg 6% Sodium 875mg 36%Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Sugars 1g Protein 5g Vitamin A 0% Vitamin C 2%Calcium 0% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.