11 Recipe

If you’ve never tried the vibrant and zesty combination known as 11, you’re about to discover a flavor-packed Russian tradition that will wake up your senses! This incredible side brings together sweet, earthy beets and the fiery kick of horseradish for a condiment that instantly livens up almost any meal. Whether you’re spreading it on rye bread, pairing it with roast meats, or adding a burst of color to your table, 11 offers an irresistible mix of heat, sweetness, and tang. It’s a recipe I love introducing to friends, and trust me—you won’t believe how easily it comes together at home!

Ingredients You’ll Need

Part of the magic of 11 is just how few ingredients you’ll need, and yet how much flavor they create together. Each component plays a vital role in crafting the signature balance of sweet, spicy, and tangy that makes this recipe so unforgettable.

• Beets: Use fresh, large beets for the most intense color and naturally sweet taste—roasting or boiling both work, but boiling is traditional.
• Extra Hot Cream-Style Horseradish: This is the heart of 11, bringing robust heat and creamy texture—don’t be shy with it!
• Sugar: Just a hint, to round out the sharpness of the horseradish and the vinegar for perfect balance.
• Vinegar: Brightens up the whole mixture and gives 11 its classic tang; you can use white distilled or apple cider vinegar.
• Salt: Essential for drawing out flavors and making every bite more vibrant—don’t skip it.

How to Make 11

Step 1: Prepare the Beets

Start by giving your beets a good wash to remove any dirt. Place them in a medium pot and fill with enough water to submerge them completely. Add 1 tablespoon of vinegar and 3/4 teaspoon of salt to infuse the beets with seasoning and subtle brightness while they cook.

Step 2: Boil the Beets

Bring your pot to a steady boil, then reduce the heat and simmer for about 1 hour. The beets are ready when they can be easily pierced with a knife. This slow cooking brings out their natural sweetness and ensures they’re tender enough to grate smoothly, just the way 11 should be.

Step 3: Cool and Peel

Once cooked, let the beets cool to room temperature. Slipping on gloves (to avoid the magenta stains!) makes the next part easier—simply peel the skins off with your hands or a paring knife. This step preps them for that perfect, fine texture in your 11.

Step 4: Grate and Mix

Finely grate the cooled beets and place them in a large mixing bowl. Sprinkle over 1/4 teaspoon of sugar, 1/2 teaspoon of vinegar, and 1/8 teaspoon of salt. Mix thoroughly—at this point, you’ll notice the beets release their gorgeous juice and the flavors start melding.

Step 5: Add Horseradish

Now comes the punchy moment: stir in the extra hot cream-style horseradish. Add the full 1/4 cup, taste, and adjust with a little extra salt, vinegar, or sugar if you want. The mixture should be bold and balanced, just like authentic 11 always is.

How to Serve 11

Garnishes

To bring a little wow-factor to your table, spoon 11 into a beautiful glass bowl and top with a fresh sprinkle of chopped parsley or dill. A few tiny beet greens also make for a charming DIY garnish, adding a pop of green and extra freshness.

Side Dishes

Classic as a companion to cured meats, smoked fish, or hearty roast beef, 11 holds its own beside simple boiled potatoes or earthy rye breads. It’s also fantastic with grilled veggies, or as part of a zakuski (Russian appetizer) spread—think little bites with lots of color!

Creative Ways to Present

For a modern twist, try layering 11 on crostini with a smear of goat cheese or folding a spoonful into deviled eggs for a dramatic hue and spicy kick. Little jars of 11 also make wonderful edible gifts—wrap with a ribbon, and watch your foodie friends light up!

Make Ahead and Storage

Storing Leftovers

Leftover 11 keeps beautifully in the fridge. Scoop it into an airtight container and it’ll stay fresh for about 5-7 days, with flavors deepening the longer it sits—a bonus if you love bold, tangy tastes!

Freezing

If you want to make a big batch and save some for later, you can freeze 11 in small portions. Transfer to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and give it a good stir before serving.

Reheating

This is a chilled condiment, so no reheating is required. In fact, the flavors of 11 are brightest when served cold or just slightly cool—perfect for pulling out of the fridge right before your meal.

FAQs

Can I make 11 spicier or milder?

Absolutely! Just adjust the amount of extra hot horseradish to taste. If you want less heat, look for a milder horseradish, or even balance with a bit more beet or a touch of sour cream.

What kind of vinegar is best for 11?

White distilled vinegar is traditional, but apple cider vinegar brings an extra layer of flavor and subtle sweetness. Use what you have on hand—either one will give your 11 the acidity it needs.

Can I use jarred or pre-cooked beets?

You can, but freshly cooked beets really do elevate the flavor, sweetness, and texture of your 11. If you’re in a rush, pre-cooked beets will still work in a pinch!

How long does 11 last in the fridge?

Stored in a well-sealed container, 11 will last 5 to 7 days in your refrigerator. In fact, it often tastes even better after a day or two as the flavors meld together.

Can I double or triple this recipe?

Definitely! 11 is perfect for gatherings, potlucks, or batch prepping. Simply scale up the ingredients, maintaining the same ratios, and adjust seasoning to your taste.

Final Thoughts

There’s something extra special about sharing a bright, bold Russian hren horseradish with friends and family—especially when it’s as easy as making this 11 at home. Don’t hesitate to give it a try; it really transforms any meal into an occasion. Enjoy every fiery, beet-stained spoonful!

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