In Central and Eastern Europe horseradish is called "khreyn" (in various spellings like "kren") in many Slavic languages, in Austria, in parts of Germany (where the other German name "Meerrettich" is not used), in North-East Italy, and in Yiddish (כריין translitered as "khreyn"). There are two varieties of khreyn. "Red" khreyn is mixed with red beet (beetroot) and "white" khreyn contains no beet. It is popular in Ukraine (under the name of , "khrin"), in Poland (under the name of ), in Lithuania (krienai) in the Czech Republic (), in Russia (, "khren"), in Hungary (), in Romania (), in Bulgaria (, "khryan"), in Slovenia (, "hren") and in Slovakia (under the name of ). Having this on the table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe. A variety with red beet is called or simply ćwikła in Poland. In Ashkenazi European Jewish cooking beet horseradish is commonly served with gefilte fish. Red beet with horseradish is also used as a salad served with lamb dishes at Easter called "sfecla cu hrean" in Transylvania and other Romanian regions. Horseradish (often grated and mixed with cream, hard-boiled eggs, or apples) is also a traditional Easter dish in Slovenia and in the adjacent Italian region of Friuli Venezia Giulia; it is used also in the other nearby Italian region of Veneto. In Croatia freshly grated horseradish(Croatian: Hren) is often eaten with boiled ham or beef. In Serbia "ren" is an essential condiment with cooked meat and freshly roasted suckling pig.