Vegetable

In Central and Eastern Europe horseradish is called khren (in different spellings like kren) in numerous Slavic dialects, in Austria, in parts of Germany (where the other German name Meerrettich isn't utilized), in North-East Italy, and in Yiddish  transliterated as khreyn).

There are two assortments of khreyn. "Red" khreyn is blended with red beet (beetroot) and "white" khreyn contains no beet. It is well known in Ukraine (under the name of хрін, khrin), in Belarus (under the name of хрэн, chren), in Poland (under the name of chrzan), in the Czech Republic (křen), in Russia (хрен, khren), in Hungary (torma), in Romania (hrean), in Lithuania (krienai), in Bulgaria (хрян, khryan), and in Slovakia (under the name of chren). Having this on the table is a piece of Christian Easter and Jewish Passover convention in Eastern and Central Europe.

In parts of Southern Germany like Franconia, "Kren" is a vital segment of the customary wedding supper. It is presented with cooked hamburger and a plunge produced using lingonberry to adjust the slight hotness of the Kren.

In Poland, an assortment with red beet is called ćwikła z chrzanem or just ćwikła.

In Ashkenazi European Jewish cooking beet horseradish is usually presented with gefilte fish.

In Transylvania and other Romanian areas, Red beet with horseradish is additionally utilized as a plate of mixed greens presented with sheep dishes at Easter called sfecla cu hrean.

In Serbia, ren is a key sauce with cooked meat and crisply broiled suckling pig.

In Croatia, crisply ground horseradish (Croatian: Hren) is frequently eaten with bubbled ham or hamburger.

In Slovenia, and in the adjoining Italian areas of Friuli Venezia Giulia and close-by Italian district of Veneto, horseradish (frequently ground and blended with acrid cream, vinegar, hard-bubbled eggs, or apples) is likewise a customary Easter dish.

Facilitate west in the Italian areas of Lombardy, Emilia-Romagna, and Piedmont, it is called "barbaforte (solid whiskers)" and is a conventional backup to bollito misto; while in north-eastern districts like Trentino-Alto Adige/Südtirol,[21] Veneto[22] and Friuli-Venezia Giulia,[23][24] it is still called "kren" or "cren". In the southern area of Basilicata it is known as "rafano" and utilized for the planning of the purported "rafanata", a fundamental course made of horseradish, eggs, cheddar and sausage.[25]

Horseradish is additionally utilized as a principle element for soups. In the Polish locale of Silesia, horseradish soup is a typical Easter Day dish.[