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1 large piece horseradish root (3/ 1 pound)
1/2 cup liquid sugar
2 medium beets
1 cup water
2 tablespoons coarse salt
juice of 2 lemons (6 tablespoons)

Peel and wash horseradish and beets. Grind into large bowl. Add salt, sugar, water, and lemon juice. Add more beets if you desire more color, more water for thinner consistency. Adjust seasonings to taste. Yields 2 cups.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Barbara Brooklyn, NY February 22, 2010

Traditonial Russian Horseradish Wherefore all this sugar????? Grated black horseradish root , chickenfat, salt-you're done. Served room temp or slightly warmed. Can be made beforehand. That's it. As traditional (Russian/Hungarian) as you can get, and on matzoh, the best. Reply

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