No, I think it’s homemade. Either that, or some smaller supplier.
You can’t always find the beetroot horseradish here (or indeed anything short of horseradish sauce) in Northeast Scotland. Hell, it was two years before I found a place that carries the gefilte fish. So I use wasabi when I can’t find it.
That said, the guy who checked me through at the Sainsbury’s was also an American, in his seventies, who hadn’t had gefilte fish since his first wife’s mother made it for him. He was overjoyed to see that they carried it.
Regarding borscht: My grandmother made two kinds. One was cooked with some kind of meat (brisket?), and was served hot, each bowl containing a piece of the meat. I think there may have been a marrow bone in the pot too. And she also made cold borscht (meatless), that was served with sour cream.
I wish I had my grandmother’s recipes . . . but she never wrote anything down. She was completely illiterate, except for numbers, yet she had memorized hundreds of recipes.
Having been raised on gefilte either made from the frozen loaves or bought pre-made in kosher groceries, I find the stuff in the jars inedibly vile. A good friend insisted on the jarred stuff (and only Old Vienna!) when he was a kid, and we all roundly mocked him for his weirdness. I’ve always wondered who actually bought the jarred ickiness, but I guess now I know - people who wrap it in bacon, which I must assume from other reports here is a magical substance that renders sewage and bricks edible; nay, delicious!
A while back, a non-Jewish coworker reported that she’d found this amazing new condiment over the weekend, a fabulous blend of horseradish and beets. I had a very, very hard time not laughing hysterically.
Certainly one of the worse Culture Shock events was seeing my Step Daughter eat Gelfilte fish with chocolate milk. 