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{{Short description|Horseradish paste}}
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[[File:Food 013 white.JPG|thumb|White chrain]]
{{Italics title|reason=Yiddish word}}
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[[File:Chrain3.jpg|thumb|Red chrain]]
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[[File:Food 013 white.JPG|thumb|White {{lang|yi-Latn|chrain}}]]
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'''Chrain''' ({{lang-cs|křen}}, {{lang-de|Meerrettich}} or ''Kren'', {{lang-pl|chrzan}}, {{lang-ro|hrean}}, {{lang-rus|хрен|khren}}, {{lang-uk|хрiн}} ''khrin'', {{lang-yi|כריין}}, ''khreyn''; meaning "horseradish" in all these languages) is a spicy paste made of grated [[horseradish]]. It is a common condiment for meat and fish dishes in [[Ashkenazi]] [[Jewish cuisine|Jewish]], [[Israeli cuisine|Israeli]], [[American Jewish cuisine|American Jewish]], [[Austrian cuisine|Austrian]], [[Slovene cuisine|Slovene]], northern [[Croatian cuisine|Croatian]], [[Belarusian cuisine|Belarusian]], [[Czech cuisine|Czech]], [[German cuisine|German]] (especially [[Bavarian cuisine|Bavarian]]), [[Polish cuisine|Polish]], [[Romanian cuisine|Romanian]], [[Latvian cuisine|Latvian]], [[Lithuanian cuisine|Lithuanian]], [[Russian cuisine|Russian]] and [[Ukrainian cuisine|Ukrainian]] cuisine.<ref name="Pokhlebkin">{{cite encyclopedia
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[[File:Chrain3.jpg|thumb|Red {{lang|yi-Latn|chrain}}]]
| last = Похлёбкин
⚫
'''{{lang|yi-Latn|Chrain}}''' ({{langx|cs|křen}}; {{langx|sk|chren}}; {{langx|de|Meerrettich}} or {{lang|de|Kren}}; {{langx|pl|chrzan}}; {{langx|ro|hrean}}; {{langx|ru|хрен|khren}}; {{langx|uk|хрiн|khrin}}; {{langx|yi|כריין|khreyn}}; {{langx|he|חזרת|khazeret}}; meaning 'horseradish' in all these languages) is a spicy paste made of grated [[horseradish]]. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines ([[Slovene cuisine|Slovene]], northern [[Croatian cuisine|Croatian]], [[Belarusian cuisine|Belarusian]], [[Czech cuisine|Czech]], [[Slovak cuisine|Slovak]], [[German cuisine|German]] (especially [[Bavarian cuisine|Bavarian]]), [[Polish cuisine|Polish]], [[Romanian cuisine|Romanian]], [[Latvian cuisine|Latvian]], [[Lithuanian cuisine|Lithuanian]], [[Russian cuisine|Russian]], [[Ukrainian cuisine|Ukrainian]] and [[Ashkenazi]] [[Jewish cuisine|Jewish]] cuisine).<ref name="Pokhlebkin">{{cite encyclopedia
⚫
| first = Вильям Васильевич
| title = Русский хрен
|last = Похлёбкин
⚫
|first = Вильям Васильевич
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| encyclopedia = Приправы
| year = 1991
|title = Русский хрен
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|encyclopedia = Приправы
⚫
| publisher = Агропромиздат
| location = Москва
|year = 1991
⚫
|publisher = Агропромиздат
⚫
| page = 30
| isbn = 5-9524-0718-8
|location = Москва
⚫
|page = 30
⚫
| url = http://www.rus-food-recipes.ru/P_PR/1/16.htm
| ref = harv }} [{{cite encyclopedia
|isbn = 5-9524-0718-8
⚫
|url = http://www.rus-food-recipes.ru/P_PR/1/16.htm
|access-date = 2016-03-05
|archive-date = 2019-04-30
|archive-url = https://web.archive.org/web/20190430115344/http://www.rus-food-recipes.ru/P_PR/1/16.htm
|url-status = dead
}} [{{cite encyclopedia
| author = William Pokhlebkin
| author = William Pokhlebkin
| author-link = William Pokhlebkin
| author-link = William Pokhlebkin
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| title = Horseradish
| title = Horseradish
| year = 2010
| year = 2010
| url = https://books.google.pl/books?id=gFK_yx7Ps7cC&lpg=PT541&vq=chrain&hl=en&pg=PT541#v=snippet&q=chrain&f=false
| url = https://books.google.com/books?id=gFK_yx7Ps7cC&q=chrain&pg=PT541
| publisher = John Wiley & Sons
| publisher = John Wiley & Sons
| location = Hoboken
| location = Hoboken
| isbn = 978-0-470-39130-3
| isbn = 978-0-470-39130-3
| pages = 265–266
| pages = 265–266
}}
| ref = harv }}
</ref> The English word chrain comes from Yiddish כריין, which is in turn a loanword from Slavic languages.<ref name="Marks"/>
</ref> {{lang|yi-Latn|Chrain}} comes from Yiddish {{lang|yi|כריין}}, which is in turn a loanword from Slavic languages.<ref name="Marks"/>


There are two common forms of chrain in the Jewish and Slavic cuisines. White chrain consists of grated horseradish and [[vinegar]], and sometimes [[sugar]] and [[salt]], while red chrain includes the addition of [[beetroot]]. These types of chrain are distinct from other horseradish-based condiments in that they are [[pareve]] (contain no dairy products), making it acceptable at both meat and dairy meals according to [[kashrut|Jewish dietary law]]. In contrast, many Central European varieties include [[cream]], while some Russian recipes call for chrain with [[smetana (dairy product)|smetana]] (sour cream).<ref name="Pokhlebkin"/> There are also varieties including [[apple]]s, [[lingonberry]], [[cranberry]] and [[orange (fruit)|oranges]].
There are two common forms of {{lang|yi-Latn|chrain}} in the Slavic and Ashkenazi Jewish cuisines. White {{lang|yi-Latn|chrain}} consists of grated horseradish and [[vinegar]], and sometimes [[sugar]] and [[salt]], while red {{lang|yi-Latn|chrain}} includes the addition of [[beetroot]]. These types of {{lang|yi-Latn|chrain}} are distinct from other horseradish-based condiments in that they are [[pareve]] (contain no dairy products), making it acceptable at both meat and dairy meals according to [[kashrut|Jewish dietary law]]. In contrast, many Central European varieties include [[cream]], while some Russian recipes call for {{lang|yi-Latn|chrain}} with [[smetana (dairy product)|smetana]] (sour cream).<ref name="Pokhlebkin"/> There are also varieties including [[apple]]s, [[lingonberry]], [[cranberry]] and [[orange (fruit)|oranges]].


The use of chrain in Eastern European Jewish communities is ancient, and is first attested in writing from the 12th century. Though it has had several historical uses, chrain is most commonly associated in modern times with [[gefilte fish]], for which it is considered an essential condiment.<ref name="Marks"/> In Eastern European cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fish [[zakuski]], such as [[Kholodets (dish)|kholodets]] (aspic) and [[beef tongue]].<ref name="Pokhlebkin"/>
The use of {{lang|yi-Latn|chrain}} in Eastern and Central European cuisines Jewish communities is ancient, and is first attested in writing from the 12th century. Though it has had several historical uses, {{lang|yi-Latn|chrain}} is most commonly associated in modern times with [[gefilte fish]], for which it is considered an essential condiment.<ref name="Marks"/> In Eastern and Central European cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fish [[zakuski]], such as [[Kholodets (dish)|kholodets]] (aspic) and [[beef tongue]].<ref name="Pokhlebkin"/>


<gallery widths=200 heights=140>
<gallery widths=200 heights=140>
File:Gefilta Fish-1-.jpg|Gefilte fish with red chrain
File:Gefilta Fish-1-.jpg|Gefilte fish with red {{lang|yi-Latn|chrain}}
File:Maso s křenem a hořčicí.jpg|Meat with [[Mustard (condiment)|mustard]] (left) and white chrain (right)
File:Maso s křenem a hořčicí.jpg|Meat with [[Mustard (condiment)|mustard]] (left) and white {{lang|yi-Latn|chrain}} (right)
</gallery>
</gallery>


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* [[Khrenovina sauce]]
* [[Khrenovina sauce]]
* [[Hrenovuha]]
* [[Hrenovuha]]
* [[Wasabi]]


==References==
==References==
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[[Category:Austrian cuisine]]
[[Category:Austrian cuisine]]
[[Category:Belarusian cuisine]]
[[Category:Belarusian cuisine]]
[[Category:Croatian cuisine]]
[[Category:Czech cuisine]]
[[Category:Czech cuisine]]
[[Category:German cuisine]]
[[Category:German cuisine]]
[[Category:Israeli condiments]]
[[Category:Polish cuisine]]
[[Category:Polish cuisine]]
[[Category:Latvian cuisine]]
[[Category:Latvian cuisine]]
[[Category:Lithuanian cuisine]]
[[Category:Lithuanian cuisine]]
[[Category:Romanian cuisine]]
[[Category:Russian cuisine]]
[[Category:Russian cuisine]]
[[Category:Slovenian cuisine]]
[[Category:Ukrainian cuisine]]
[[Category:Ukrainian cuisine]]
[[Category:Horseradish (condiment)]]
[[Category:Vinegar]]

Latest revision as of 18:26, 20 October 2024

White chrain
Red chrain

Chrain (Czech: křen; Slovak: chren; German: Meerrettich or Kren; Polish: chrzan; Romanian: hrean; Russian: хрен, romanized: khren; Ukrainian: хрiн, romanized: khrin; Yiddish: כריין, romanized: khreyn; Hebrew: חזרת, romanized: khazeret; meaning 'horseradish' in all these languages) is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines (Slovene, northern Croatian, Belarusian, Czech, Slovak, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian, Ukrainian and Ashkenazi Jewish cuisine).[1][2] Chrain comes from Yiddish כריין, which is in turn a loanword from Slavic languages.[2]

There are two common forms of chrain in the Slavic and Ashkenazi Jewish cuisines. White chrain consists of grated horseradish and vinegar, and sometimes sugar and salt, while red chrain includes the addition of beetroot. These types of chrain are distinct from other horseradish-based condiments in that they are pareve (contain no dairy products), making it acceptable at both meat and dairy meals according to Jewish dietary law. In contrast, many Central European varieties include cream, while some Russian recipes call for chrain with smetana (sour cream).[1] There are also varieties including apples, lingonberry, cranberry and oranges.

The use of chrain in Eastern and Central European cuisines Jewish communities is ancient, and is first attested in writing from the 12th century. Though it has had several historical uses, chrain is most commonly associated in modern times with gefilte fish, for which it is considered an essential condiment.[2] In Eastern and Central European cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fish zakuski, such as kholodets (aspic) and beef tongue.[1]

  • Gefilte fish with red chrain
    Gefilte fish with red chrain
  • Meat with mustard (left) and white chrain (right)
    Meat with mustard (left) and white chrain (right)

See also

[edit]

References

[edit]
  1. ^ a b c Похлёбкин, Вильям Васильевич (1991). "Русский хрен". Приправы. Москва: Агропромиздат. p. 30. ISBN 5-9524-0718-8. Archived from the original on 2019-04-30. Retrieved 2016-03-05. [William Pokhlebkin (1991). "Russian chrain". Condiments (in Russian). Moscow: Agropromizdat. p. 30.]
  2. ^ a b c Marks, Gil (2010). "Horseradish". Encyclopedia of Jewish Food. Hoboken: John Wiley & Sons. pp. 265–266. ISBN 978-0-470-39130-3.
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