How Quince Vejmrda is Prepared
To make this traditional delicacy in our unconventional interpretation, we primarily need ripe fruits of the common quince. We harvest them mainly in October when the fruits turn yellow and are wonderfully fragrant (1). The quinces must be cut into smaller pieces (2) and then cooked down in a pot until they are soft. The cooked quinces are then passed through a fine sieve to make a puree (3), which we either use immediately to make the vejmrda or vacuum seal and freeze for later use.
Another important ingredient of the vejmrda is horseradish (4). We order it from EKO farm Úlovice in Bohemia because we have not yet found a supplier in Moravia who can provide us with the required quality and quantity. Processing horseradish is a demanding task – we have to grate it in a blender. This activity requires protective gear, such as a mask and goggles (5), and even then, it is necessary to take a break for fresh air and wash your face with water after a few minutes. It is a very intense experience. Fortunately, we arranged with the supplier to provide us with pre-grated horseradish, saving us a lot of tears and pain. :)
The grated horseradish is then mixed with quince puree, sugar, and beef broth (6), which we prepare in advance, along with other ingredients. The prepared vejmrda is then filled into jars and canned (7). Immediately after production, the horseradish in the vejmrda is very sharp, but over time its intensity diminishes. If you feel that the vejmrda is too mild, just grate a piece of fresh horseradish.
History of Vejmrda
Vejmrda is a traditional dish made from horseradish, apples, and broth. It appears in old cookbooks for many centuries. Although the name might bring a smile, its origin, according to the etymological dictionary of the Czech language, comes from Mr. Machka from a time when the word mrdati or mrcati was commonly used as a synonym for words like wagging the tail, to shake, or in a figurative sense: to sprout thin roots. Because horseradish is full of small frayed roots, the name vejmrda was created. Another possibility is that the word mrdati described the motion while grating horseradish.
You can read more about the production of this delicacy and interesting facts in our blog article.
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