Buraki (Pickled beetroot with horseradish)

    1 hour 10 min

    Buraki is beetroot marinated with horseradish from a recipe from Upper Silesia that has been handed down in our family for generations. It's a must for every Christmas and Easter meal. Buraki is eaten with mini sandwiches, boiled sausages, bread, rolls, cold sliced meat and more.

    4 people made this

    Serves: 2 

    • 3 to 5kg beetroot
    • 2 to 3 (170g) jars horseradish, to taste
    • 1 1/2 tablespoons caster sugar
    • 1 pinch salt

    Prep:10min  ›  Extra time:1hr  ›  Ready in:1hr10min 

    1. Boil beetroot in plenty of water in a large pot till it can be pierced with a knife. Depending on the size that can take up to 1 hour.
    2. Drain and peel quickly while still warm (wear disposable gloves to avoid staining your hands).
    3. Grate finely and mix with horseradish to taste, 2 jars if you like it spicy, 3 jars if you like it extra spicy. Add sugar and salt and keep in mind that the beetroot will develop flavour while marinating so don't overdo the horseradish and seasoning.
    4. Fill into large sterilised jars, close tightly and store in the fridge. Let marinate for a few days and use within 1 to 2 weeks.

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