Traditional Recipes
Ćwikła - beetroot addition to dishes
Copyright: Traditional Recipes

Ćwikła - beetroot addition to dishes

Published: - Last updated:
Jump to recipe

Today we will explore the secrets of one of the most characteristic additions to dishes - beetroot with horseradish. It is not only something that accompanies Poles during holidays and family celebrations. It is also a taste that corresponds to the tradition passed down from generations. Apart from holiday seasons, beetroot is also widely used as an addition to everyday dishes.

Beetroot is traditionally served as an excellent addition to meat, creating a harmonious whole on the Polish table.

History of Ćwikła

The history of ćwikła reaches deep into Polish cuisine. The earliest mention of this dish can be found in the work 'Life of an Honest Man' from 1567 by Mikołaj Rej. At that time, there was already a tradition of preparing beetroot, which proves how deeply rooted these flavors are in Polish culture. But, it is a more Slavic addition, although somewhat forgotten in many circles.

A similar salad, known as Salatrüben or Rote-Bete-Meerrettich, is also found in German cuisine as an appetizer for main courses. This proves the universality of this flavor and its role as a perfect addition to meat. Ćwikla, also known by its Slovak name 'cvikla'.

Recipe informations:

timer

Preparation

60 minutes
access_time

Total

120 minutes
4 (1)

Ingredients

  • 1 kg beetroot (weighed before peeling)
  • Horseradish root or horseradish from a jar (200 g)
  • Juice of 1 lemon or 2 tablespoons of wine vinegar
  • 5 tablespoons of sugar
  • Pinch of salt
  • Cumin, wine apples, dry red wine, vinegar, cloves, parsley (according to your preferences)

Steps

1. Step

Cooking Beetroots: Wash the beets and cook them in a pot for about 60-80 minutes until they become soft but firm. Beetroots do not require peeling, and when cooking them, be careful not to cook them for too long.

2. Step

Alternatively: Baking the Beetroots: The beetroots can also be baked. Dry the raw beets, wrap them in aluminum foil, and then bake them for 60-90 minutes at 200 degrees. After baking, let the beets cool down and then peel them.

3. Step

In a large bowl, combine chopped beets, grated horseradish, lemon juice or vinegar, sugar and a pinch of salt. Add additional spices to your liking. Place the mixture in jars, close them tightly and leave in a cool place for a few days. The longer the pickling time, the more intense the flavor.

4. Step

Pasteurization (Optional): After the beetroots have cooled down, transfer them to sterilized jars. Then pasteurize the jars in an oven preheated to 110-120 degrees for about 50 minutes.