chrain
{{Short description|Horseradish paste}}
{{Italics title|reason=Yiddish word}}
{{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, northern Croatian, Belarusian, Czech, Slovak, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian, Ukrainian and Ashkenazi Jewish cuisine).{{cite encyclopedia
|last = Похлёбкин
|first = Вильям Васильевич
|title = Русский хрен
|encyclopedia = Приправы
|year = 1991
|publisher = Агропромиздат
|location = Москва
|page = 30
|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-link = William Pokhlebkin
| title = Russian chrain
| encyclopedia = Condiments
| year = 1991
| publisher = Agropromizdat
| location = Moscow
| language = Russian
| page = 30}}]{{cite encyclopedia
| last = Marks
| first = Gil
| encyclopedia = Encyclopedia of Jewish Food
| title = Horseradish
| year = 2010
| url = https://books.google.com/books?id=gFK_yx7Ps7cC&q=chrain&pg=PT541
| publisher = John Wiley & Sons
| location = Hoboken
| isbn = 978-0-470-39130-3
| pages = 265–266
}}
{{lang|yi-Latn|Chrain}} comes from Yiddish {{lang|yi|כריין}}, which is in turn a loanword from Slavic languages.
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 Jewish dietary law. In contrast, many Central European varieties include cream, while some Russian recipes call for {{lang|yi-Latn|chrain}} with smetana (sour cream). There are also varieties including apples, lingonberry, cranberry and oranges.
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. 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.
File:Gefilta Fish-1-.jpg|Gefilte fish with red {{lang|yi-Latn|chrain}}
File:Maso s křenem a hořčicí.jpg|Meat with mustard (left) and white {{lang|yi-Latn|chrain}} (right)
File:Копчена підчеревина з спеціями та хріном.jpg|Smoked pork belly with spices and horseradish Chernihiv region Ukraine
See also
References
{{reflist}}
{{Condiments}}
{{portal bar|Food}}
Category:Ashkenazi Jewish cuisine