WITH HORSE ROUND THE EARTH

Horseradish, a versatile and distinctive root vegetable, appears in many creative and mouth-watering forms in the cuisines of different nations. Let’s take a look at how horseradish is used around the world, from seasoning to traditional dishes:

EASTERN EUROPE (POLAND, UKRAINE): In Eastern Europe, especially in Poland and Ukraine, horseradish is a prominent part of the culinary culture. In addition to borscht, horseradish is consumed in many forms, including horseradish cream, horseradish sauces, and horseradish-spiced meat dishes. Horseradish-onion jam is also a common accompaniment.

RUSSIA: Horseradish is commonly used in Russian cuisine, either freshly grated or as horseradish cream, and is an essential ingredient in many traditional dishes. For example, the iconic borscht, or beetroot soup, which is spicier with freshly grated horseradish. Also special is vinaigrette, a salad made from boiled vegetables such as beets, potatoes, carrots and sauerkraut, seasoned with horseradish. In some regions, horseradish is also used to make alcoholic beverages, such as “khrenovukha”, a horseradish-flavored vodka or other spirits, usually consumed on festive occasions.

SCANDINAVIAN COUNTRIES (SWEDEN, DENMARK, NORWAY):
In Scandinavian cuisine, horseradish is often used with fish dishes. Fresh or smoked fish such as herring, salmon, or mackerel are frequently served with freshly grated horseradish or horseradish cream. The pungent flavor of horseradish enhances the natural taste of the fish.
ENGLAND:
In Great Britain, horseradish cream is regularly served with meat dishes, such as roast beef or traditional Sunday roasts. It is also a common ingredient in sandwiches.
GERMANY:
In Germany, horseradish is most commonly used with traditional dishes, such as breaded meats, grilled sausages, or as a sauce for fish dishes. Horseradish potato salad is also a popular dish. Additionally, this root vegetable is a frequent ingredient in various mixed pickles.
ISRAEL:
In Israeli cuisine, horseradish is best known in the form of chraine, a spicy horseradish sauce traditionally eaten during Passover. However, it is also a common ingredient in fish or egg salads and baked layered dishes.
AMERICA:
In the United States, horseradish is widely used, particularly as an ingredient in various burger sauces and BBQ sauces. Tomato-based horseradish sauce is also popular and makes an excellent dip for seafood.
JAPAN:
In Japan, wasabi—a plant with a flavor similar to horseradish—is commonly used. It is often served with sushi and sashimi, complementing the distinctive taste of fish very well.
These examples clearly show how horseradish can be widely used and adapted in any cuisine, fitting into diverse culinary traditions and flavor profiles. With its unique taste and health benefits, horseradish enriches dishes and appears in a wide variety of forms across global cuisines.

We hope this little taster whets your appetite and inspires you to experiment!