Recipe with step-by-step photos of preparing grated horseradish for the winter at home. Horseradish - recipes for cooking at home, growing rules

Horseradish is a valuable vegetable. Its root has a pungent odor and a sweetish taste, which later becomes pungent. In combination with vinegar it acts as a seasoning for dishes. I’ll tell you how to cook horseradish at home, but first I’ll pay a little attention to its beneficial properties.

Horseradish is rich in vitamin C, which makes it an excellent weapon against scurvy. The root contains a lot useful substances, vitamins, fiber, resins and oils that have a healing effect on the body. He gets the job done internal organs and prevents the development of many diseases. Now I propose to consider the cooking technology hot seasoning.

I'll look at a few popular and tasty ones. step by step recipes home horseradish. They will definitely come in handy and help diversify the menu.

Horseradish with beets recipe

Ingredients:

Horseradish - 200 g.
Beetroot - 100 g.
Table vinegar - 3 tablespoons.
Water - 200 ml.
Sugar - 1 spoon.
Salt - 1 spoon.

Preparation:

We start with the marinade. In a small saucepan, combine sugar, salt and vinegar, add water. I put it on the stove, bring it to a boil and remove it.
While the marinade is cooling, I rinse the beets and roots with water, peel them and pass them through a fine grater. I mix the ingredients, add the cooled marinade, mix, put it in a jar, close the lid and put it in the refrigerator until the morning. The seasoning is ready.

Video recipe

How to cook pickled horseradish for the winter

Ingredients:

Horseradish - 500 g.
Water - 500 ml.
Vinegar - 250 ml.
Sugar - 1.5 spoons.
Salt - 1 spoon.

Preparation:

I pour water over the roots, clean them with a knife, put them in a bowl, pour cold water and leave it for a day. If the root is freshly harvested, I skip the procedure. A day later, I drain the water, dry it and pass it through a fine grater.
I'm making a marinade. Pour two glasses of water into a separate pan, add salt and sugar, bring to a boil and add vinegar. As soon as the mixture boils again, remove the container from the stove, pour in the grated horseradish and stir quickly.
I put the future snack into small jars and cover with lids. I place the jars on the bottom of the pan lined with a towel, add water so that it covers almost to the top glassware, bring to a boil and sterilize for 20 minutes.
After the time has passed, I remove the jars from the boiling water, roll them up, turn them upside down, wrap them in a blanket and leave them for 6 hours. Without sterilization, the product can be stored in the refrigerator for 3 weeks. Sterilization increases the period to 2 years, which will become excellent option preparations for the winter.

How to make apple horseradish

Ingredients:

Apple - 4 pcs.
Grated horseradish - 3 tablespoons.
Sugar - 1 spoon.
Lemon juice - 1 spoon.
Grated zest of half a lemon.

Preparation:

Peel the apple, remove the core, cut it large pieces, add a little water, sugar and lemon zest. Cook over low heat until it becomes soft.
Ready apple I let it cool and make puree in a blender. Combine the resulting mixture with lemon juice and grated root. Serve with fish, meat or sausages, for example, with beef goulash or homemade stew.

Cooking horseradish with tomatoes

Ingredients:

Tomatoes - 1 kg.
Horseradish - 100 g.
Garlic - 100 g.
Salt - 1 spoon.
Sugar - 1 spoon.

Preparation:

I douse the horseradish with water and peel it, cut the tomatoes in half and remove the central stem, and peel the garlic. I grind the prepared products in a blender, add sugar, salt and mix.
I fill sterilized jars with the resulting mass, roll up the lids and put them in the refrigerator. The shelf life reaches one year.

Siberian "horseradish"

Ingredients:

Tomatoes - 2.5 kg.
Horseradish - 350 g.
Vinegar essence- 2 spoons.
Sugar - 2 spoons.
Salt - 1.5 tablespoons

Preparation:

I douse the tomatoes and horseradish with water, cut them into pieces and put them through a meat grinder. I add crushed garlic, essence, sugar, and salt. I stir.
Fill with the resulting mixture plastic bottles and store it in the refrigerator. Sometimes I roll the “crenoder” into jars and send it to the cellar.

The recipes I have reviewed are simple and will not cause any problems. Make homemade horseradish, complement your favorite dishes with it, experiment with ingredients and share the results in the comments.

Horseradish-based alcoholic tincture recipes

Horseradish tincture - common alcoholic drink, which enlightens the mind, strengthens the fortitude, stimulates the appetite and fills the body with vital energy. Original drink made from alcohol base, horseradish and honey, but there are also options involving the use of sugar coloring, vanilla, cloves, hot pepper or ginger. If the tincture is prepared correctly, it has pleasant taste and doesn't burn. There is no hangover from the “right” drink.

Vodka tincture with honey

Ingredients:

Vodka - 0.5 l.
Honey - 1 spoon.
Lemon juice - 2 tablespoons.
Horseradish - 1 root.

Preparation:

I clean the horseradish, rinse it with water and cut it into small cubes or pass it through a coarse grater. Sending to liter jar, add lemon juice and honey, pour in vodka, stir and leave for three days, stirring once a day.
I pass the finished tincture through cheesecloth and bottle it. I definitely give it a few days to rest. The result is a soft, yellowish drink with a pleasant aroma. I recommend using it as a good snack.

Horseradish tincture with ginger

Ingredients:

Vodka - 2.5 liters.
Horseradish - 300 g.
Ginger - 150 g.
Honey - 3 spoons.
Cloves - 5 heads.

Preparation:

I peel the horseradish and ginger, pour it over with water, chop it into cubes and send it to three liter jar along with honey and cloves. I fill it with vodka or moonshine and leave it in a dark place for 5 days.
After the time has passed, I filter the tincture, pour it into bottles, seal it and send it to a dark place for a day to rest. Afterwards, the product is ready for use.

Despite the simplicity, the recipes allow you to prepare a tasty and rich tincture. If desired, you can experiment with the vodka base, spices and ingredients used.

Preparing horseradish for the winter

If you remember unique taste And beneficial properties root, it becomes clear why it is stored for the winter and used during influenza epidemics.

The plant's homeland is considered to be South-Eastern Europe, from where the root spread throughout the world. Since ancient times, people have used it as medicine And savory seasoning.

Horseradish is rightfully considered a storehouse of useful enzymes. The root of the plant is characterized by an intense aroma that “hits” right in the nose. Many people love horseradish for its sweet aftertaste, which later becomes hot. Grated horseradish root is added to the first and second courses; many people prefer to use the sauce along with a slice of baguette. Horseradish contains a lot of vitamins, including rare groups PP, B, A, D, and amino acids. To enjoy all the beneficial properties, consider important aspects And basic recipes cooking horseradish at home.

Cooking horseradish: important features

It is not difficult to prepare horseradish at home if you follow important aspects. Make sure you have the plant root and prepare it in advance.

Raw materials are dug out in late October or early November. As a rule, horseradish grows up to 35-40 cm, in some cases more. In this case, the diameter of the plant reaches 3-5 cm. It is the listed characteristics that indicate that the root is suitable for pickling.
To ensure that horseradish retains its properties after collection and does not dissipate, place the root in cool place with sufficient humidity. Take a certain amount of the composition as needed, without violating storage conditions.
Not many people know that horseradish preserves useful qualities and characteristic severity only during the first month. This feature is fully achieved natural composition. To increase the effect, you will have to use chemicals.
Get into the habit of preparing pickled horseradish in small portions. You should not stock up on the product for future use. After combining all the ingredients, move canned composition in a container or jar, store refrigerated.
Even when the roots are kept in a humid room, they still dry out. For this reason, before you start cooking, wash the roots, then soak them in cold water. Change the fluid 2 times daily. The duration of soaking is 3-7 days.
When the horseradish becomes soft and swells a little, remove and peel it. Grate on a very fine grater or use a food processor/blender/meat grinder. Be prepared for the process itself to be unpleasant. Horseradish will burn your throat, nose, eyes.
To avoid burning your skin, wear rubber gloves when working with horseradish. Protect respiratory tract a medical mask, and eyes with glasses. To prevent chopped horseradish from starting to darken, it is sprayed with table vinegar (6% concentration) or lemon juice.
Before preparing horseradish seasoning, place the root of the plant in freezer for half an hour. This move will save you from the difficulties with well-being that usually arise when working with a nuclear composition.
If you still have horseradish roots after preparing the seasoning, try increasing their shelf life. Prepare a container for microwave or food, fill it with water, place the plants inside. Change the fluid every day.

dining room vinegar solution(9%) - 145 ml.
horseradish root - 385 gr.
granulated sugar- 25 gr.
table salt - 35 gr.
beet juice- 60 ml.
drinking water - 180 ml.

Soak the roots of the plant in water according to general rules. After this, wash the horseradish well with a table sponge, remove the peel, and grate it. Pour boiling water over the mixture and wait 5 minutes.
After this, add sugar, salt, wait until it cools completely (about 40 minutes). Squeeze the juice from the beets to obtain 2 tablespoons of the mixture.
Mix beet juice with table vinegar, pour the mixture into the soaked horseradish. There is no need to pour out the cooled water; it serves as brine for long-term storage.

Tomato horseradish

horseradish root - 500 gr.
fresh tomatoes - 2.8 kg.
garlic - 200 gr.
salt - 85 gr.
sugar - 80 gr.

Peel the horseradish roots, soak in ice water, leave for 4 hours. After this, chop the product into equal pieces, grind in a blender or pass through a meat grinder. You can use a grater, use your discretion.
Wash the tomatoes, make a cross-shaped cut on each tomato, and scald with boiling water. Wait 1 minute, peel and remove stems. Scroll the tomatoes in a meat grinder 2 times, mix with garlic, passed through a press.
Combine all ingredients into a homogeneous mass and blend again with a blender. Salt, sweeten, add as desired ground pepper And bay leaf. Pack the finished composition in sterilized glass containers.
Store in the refrigerator for no longer than two months in the case of a rolled composition, and about 30 days for covered with a lid products. If possible, consume horseradish in the first two weeks so that it does not lose its beneficial properties.

Horseradish with cinnamon

filtered water - 480 ml.
table vinegar (9%) - 55 gr.
horseradish root - 600 gr.
sugar (preferably brown) - 45 gr.
table salt - 25 gr.
cloves - 4 buds
cinnamon - to taste

Wash the horseradish with a kitchen sponge, remove the peel and grate on a fine grater (you can grind it in a blender or meat grinder). Prepare a sterile glass containers, package the horseradish on it.
In another bowl, mix sugar and salt, add filtered water. Pour the mixture into a saucepan, put on fire and bring until the first bubbles appear.
When the granules are completely dissolved, add the clove buds and cook the mixture for 3 minutes. Cover the container with a lid and let the solution cool at room temperature.
When the mixture has cooled to 55 degrees, pass it through a filter and add cinnamon. Pour in table vinegar, seal and wait 20 hours. After this, pour the solution into the horseradish, roll up the jars, and transfer to the cellar.

olive oil - 40 ml.
apple green varieties- 1 pc. large size
meat broth (pork-beef) - 135 ml.
horseradish (root) - 110 gr.
apple cider vinegar - 40 ml.
fresh parsley - 1 bunch
sugar - to taste
salt - to taste

Wash the horseradish and remove the peel. Do the same with the apple: remove the stem and seeds. Grind the products until smooth by passing them through a blender or grater.
Wash a bunch of parsley, chop it, pour in the vinegar solution and chicken broth. Combine all ingredients, add olive oil, sugar, salt, leave the mixture to steep for 3 hours.
Apple seasoning is distinguished by its mild composition, for this reason people with gastrointestinal diseases love it. The sauce is aromatic, not too spicy, and pleasant to the taste.
Serve apple relish in small gravy boats. Garnish with a leaf of fresh parsley or dill. Some housewives prefer to add grated olives to the above composition.

Horseradish with sour cream

horseradish root - 285 gr.
sugar - 25 gr.
sour cream - 190-200 gr.
fresh dill - 20 gr.
fresh parsley - 10-15 gr.

The recipe is intended for the category of citizens who cannot tolerate too much spicy food. horseradish sauce. Drench the roots of the plant with water, remove dirt with a sponge, and remove the peel.
Pass the horseradish through a meat grinder or blender to obtain a paste. Add chilled high-fat sour cream (25% or more), stir, refrigerate for 2 hours.
During this period, wash and completely dry the dill and parsley, mix the herbs with sugar. If desired, add 3 cloves of garlic, passed through a press.
Remove the horseradish from the refrigerator, mix with other ingredients, and roll into jars. The storage time in the cellar is 20 days; if possible, consume the product as quickly as possible.

horseradish root - 300 gr.
honey (can be replaced cane sugar) - to taste
salt - to taste
lemon zest (fresh) - 45 gr.
sour cream - in fact

Rinse the horseradish root, peel off the skin with a knife, and grate it to form thin sheets (as is the case with pickled ginger).
Prepare small glass jars, sterilize them, and fill them 3 cm with ice-cold filtered water. Place chopped horseradish into the cavity, add sugar and salt.
Seal the lids and shake each container until the mixture is mixed. Grate lemon peel, if desired, add citrus juice to the composition (amount at your discretion).
Leave the horseradish to steep in the refrigerator for 1 hour. Before serving, brush the product with sour cream to give the product creamy taste. Use within a week, otherwise horseradish will lose its beneficial properties.

To make the snack rich, store finished product V glass jars. If possible, wrap containers in a dark bag to prevent light from entering.
The harvested crop is stored in wooden containers with sand. In this case, the roots are positioned in such a way as to completely eliminate their contact with each other. Once a week it is necessary to water the composition with drinking water.
Traditionally, horseradish is consumed with meat dishes(pork, beef, lamb). The seasoning also serves great addition to the aspic, smoked fish, minced pies, jelly, knuckle, sturgeon jellies and suckling pig.

Making horseradish at home is quite simple. Consider recipes with the addition of tomatoes, cinnamon, full fat sour cream, vinegar, green apples. Add your favorite seasonings, lemon zest, and fresh herbs. Serve pickled horseradish root with meat and fish dishes, jellied meat.

Video: homemade version of horseradish preparation

2011-11-12

Date: 11/12/2011

Tags:

How to prepare horseradish so that the spirit first freezes from it, and then takes off and takes away the knocked-out tear with it? This is what we will talk about today. Seasoning from grated horseradish so versatile, so different variations It goes well with meat, fish, and vegetables, so it’s worth learning how to cook horseradish at home.

Horseradish seasoning usually appears on our table in the winter. Probably, the body going into winter requires something intoxicating. My late father-in-law used to make horseradish and always said: “Lyuta!” What does Evil mean? Horseradish in Transcarpathian is feminine!

A little background on cooking horseradish

Many years ago he told us a funny story that is closely related to our topic today. One day before Christmas, my grandfather's family slaughtered a wild boar. The carcass, not yet skinned, hung in the yard. Mother ordered then ten-year-old Lozi (that was our grandfather’s name) to make grated horseradish. At such a young age, he already knew how to cook it at home.

The point is that from pork feet Mother decided to immediately cook the jellied meat, which everyone loved very much. What goes with jellied meat? Horseradish of course! Lozi was diligently fiddling with the root that was tearing out his eyes. And his grandfather decided to modernize the process of removing hair from a boar. Usually they burned it with straw, but my grandfather heard from someone that you need to pour boiling water over the pig and after that the stubble will easily and simply come out on its own.

Well, the grandfather gave the piggy a bath with boiling water. But for some reason the stubble didn’t want to come out (some boar got the wrong one). She stood on end and turned into a real wire. What to do?

The grandfather rushed into the kitchen, took Lozi in his arms and said that before his father arrived, something had to be done with the pig! Lozi suggested barter. “You, grandpa, rub the horseradish, and I’ll figure out what to do with the boar!” Grandfather agreed. Lotsi came up with a cunning method of cutting a “Pyatachkovsky” like a Kotovsky - he took his father’s straight razor and shaved the boar!

The already elderly and even a little old father-in-law laughed heartily when he told us this story for the hundredth time. So my father arrived and saw Repin’s painting: Lotsi shaves a boar, periodically walking away and examining the result, like a real artist. And the grandfather cautiously looks out from the kitchen, holding a bowl of cooked horseradish.

The father, without understanding, ran into the boy, and Lotsi shouted with resentment between his father’s punches: “How to cook horseradish - so do I, how to shave a boar - so do I, how to get it in the ass - so do I!” I’m sorry that you don’t understand the Rusyn dialect - it would be even more colorful and funnier in the original.

How to make fresh horseradish powder at home

The love for the spicy seasoning was inherited by my husband. When we were studying at the institute, white powder was sent to him from home all the time. Okay, stop! What did you think? Ay-ay-ay! And these are my friends and readers! The white powder is dried horseradish! Yes, this happens too! Now I will explain to you how to prepare horseradish from such powder.

First I'll talk about how to dry fresh horseradish. First, you need to dig it up. It is better to do this in the fall, when horseradish is at its most vigorous, and not just bitter. Then you need to wash it properly with a brush, clean it, rub it on the very coarse grater or just whittle with a knife. Then put to dry in the oven, heated to 50-60°C. Dry for about 2-3 hours, then raise the temperature to 60-65°C, dry for another 3 hours.

You can prepare grated horseradish, then put it in a linen bag and dry it on radiators for no more than a day. Otherwise, all the anger and fierceness of the root will turn into tenderness and affection from the warmth.

Dried horseradish is ground in a coffee grinder. You can also pound it in a mortar. You can store this product in tightly closed glass jars. Make sure that the horseradish powder is not attacked by moths - they also love to feast on this unique delicacy.

How to make a delicious sauce - horseradish powder

Before use, you need to dilute the prepared powder in warm boiled water, add salt, sugar or honey, lemon juice or vinegar to taste. This paste can be mixed with sour cream, mayonnaise, whipped cream, boiled and raw, grated beets, and served with dishes such as oven-baked meat and homemade ham.

Now we will make a seasoning from raw, fresh horseradish.

How to cook horseradish at home - recipe

Ingredients

The horseradish root is 30 centimeters long and 10-11 centimeters in diameter at the thickest part.
2-3 teaspoons of sugar.
1 tablespoon xusa 9%or lemon juice.
100-150 ml of cold boiled water.
1 teaspoon salt.

Preparation

Wash the horseradish root thoroughly with a brush under running water, then soak it in very cold water for 3-4 days.
We change the water daily. If the horseradish is quite dry, you can soak it for 5-7 days - its quality will only improve and it will be much easier to grate. After the period of floundering in the water has passed, we take out the horseradish,
clean it
and grate it on a grater, not the largest one, like in the photo.

You can, of course, use a blender. But the taste of horseradish after this centrifuge becomes unpleasant. Many years of production experience of this dish says that it is necessary to grate it.
Even if at this moment your native body doesn’t really understand you - your eyes are widening, tears are flowing, like after a Mexican TV series, and it’s taking your breath away, like on a first date. This is more useful than harmful.

So it's worn out! Now fill the tormentor with water in which salt, sugar and vinegar or lemon juice have already been dissolved.
If the horseradish is still dry, add a little more water. That's it! This is the basic workpiece.

My comments

From the basic preparation you can make a bunch of other seasonings:mix with mayonnaise to taste, thick sour cream, mild mustard, ketchup.

Here's some more food for thought. Mix the horseradish preparation with a coarsely grated apple, which must first be stewed and mixed with warm caramel. This is an excellent sauce for oven baked pork loin with a bone.

Try combinations such as horseradish and redcurrant jelly or blackcurrant jam. I want to experiment myself and serve this with some new meat dish.

I offer my sincere gratitude to my esteemed commentators. I look forward to more comments. If you liked the article, please share it on social networks. And so that you don’t miss interesting and useful events on the blog, receive my new articles by email - subscribe to blog updates.

Here good video recipe delicious sauce from horseradish. The video is in English, but minimal knowledge of the language is enough to understand what it’s about.

Horseradish root must be prepared before the first frost. You can use it to prepare seasonings that are not inferior in pungency to adjika and mustard. They support the immune system and provide warmth during the cold season, and well emphasize the taste of meat and fish dishes. Store-bought seasoning is inferior to homemade seasoning in all properties, so better horseradish cook with your own hands.

Mandatory cooking conditions

Regardless of the recipe, you can make horseradish at home only by following certain rules, otherwise you may not only not get delicious dressing but also harm yourself . This is due to the properties of the plant.

To begin with, you can make horseradish seasoning in several ways to choose the one you like best.

Traditional recipe

The most common option for preparing Russian seasoning is the classic one. It turns out very tasty if you add horseradish to jellied meat and meat snacks. To prepare the dish, you need to take:

1 kg horseradish;
3 tbsp. spoons of salt;
¼ liter of water;
20 g lemon juice;
50 g sugar.

Prepare the roots, pass them through the finest grill of a meat grinder to obtain homogeneous mass, similar to puree. Add sugar and salt, then add hot (but not boiling) water and stir.

For storage, it is better to use small jars up to a liter in volume. They need to be sterilized, then add seasoning and lemon juice. There should be no more than a teaspoon per 200 ml jar. The juice is needed for preservation, and it also prevents the horseradish from darkening. If you pour more of it than necessary, the seasoning will be sour.

Seasoning prepared according to this recipe can be stored for no longer than 4 months and fully preserves taste qualities for about 2 months, then they weaken.

With beet juice

Thanks to the addition of beets, the seasoning will become pinkish in color and is perfect for decorating a holiday table. It will be stored in the refrigerator for up to a year, outside the refrigerator - about six months, but because of the vinegar, the taste may become a little softer . To prepare you need:

50 ml beet juice;
0.15 l 9% vinegar;
20 g sugar;
0.15 liters of water;
3 tbsp. l. salt;
400 g of root.

The roots need to be prepared, soaked if necessary, peeled and chopped, then minced. Pour salt, sugar into the pulp and pour hot, non-boiling water. Stir.

To get juice from beets, you need to peel them and grate them or pass them through a meat grinder, then squeeze out the juice using a sieve or several layers of gauze. You will need 2-2.5 tbsp of juice. spoons, it must be mixed with vinegar, then poured into horseradish gruel. After this, the mass must be mixed well, you can use a mixer, and place it in sterile jars.

To make the dish more pungent, you can replace the juice with beet kvass, vinegar with lemon juice, and sugar with honey, maintaining the proportions. True, such a dish will not be stored for as long as one prepared according to the first option.

Horseradish seasoning

You can make a horseradish appetizer with tomatoes and garlic. It will be a wonderful addition to meat and fish dishes. If you store it in the refrigerator, the taste will last for 9 months. You need to take:

Pour over tomatoes hot water, peel and cut into 4 parts. Cut the roots into small pieces. Chop the garlic or pass through a press.

Tomatoes and horseradish need to be minced one by one, then add salt, sugar and garlic. Stir thoroughly. You can store the seasoning in non-sterile jars in the refrigerator. To add more spiciness, you can add one red pepper to the listed ingredients.

With apples and sour cream

This cooking option is well suited for serving festive table. The seasoning tastes mild, but it doesn’t last long - about two days. Compound:

The preparation is very simple: pass the roots through a meat grinder, grate the apple and mix all the ingredients. You can serve or season the dish a few hours after preparation.

To make a dressing with sour cream, you need to take the ingredients in equal proportions and mix, add salt and sugar. Sour cream softens the taste of horseradish, so it won’t be too spicy. This seasoning can be stored for no longer than two days; the jar with it must be closed.

To get a traditional Russian seasoning, it needs to be made shortly before serving, and not in the form of preparations. There are a lot of recipes on how to make horseradish at home, so everyone is sure to find something suitable for themselves.

Horseradish is a very valuable vegetable. The root of this plant has a pungent odor, sweetish taste, which later becomes sharp and burning. IN grated form it, mixed with vinegar, becomes an excellent seasoning for variety of dishes. Its pungent taste is due to the presence of the glycoside sinigrin, which is broken down under the influence of the enzyme myrosin, forming sulfur-potassium salt, sugar and essential oils. It is allyl oil that affects the mucous membranes, causing burning and lacrimation. Before we look at how to cook horseradish at home, let's get acquainted with its beneficial properties.

Useful properties

Horseradish is an excellent remedy against scurvy because it contains large number vitamin C. Since ancient times, this plant has been used to treat various diseases, including tumors. In general, homemade horseradish is a storehouse of useful substances; it contains many vitamins, essential oils, phytoncides, resinous substances, fiber, as well as macro- and microelements. That is why this product has an effect on human body powerful healing effect, stimulates the work of all internal organs and prevents the occurrence of diseases.

Now that we know about this healing plant, let's take a closer look at how to prepare horseradish at home.

Russian table horseradish

To prepare such a dish, first peel the root with a knife and rinse it. Then they grate it. Pour cold water into the bottom of clean glass jars. boiled water and lay out the grated root in layers so that it does not have time to dry in the open air. Add a little water to the resulting mass until a thick paste forms, one piece of sugar or honey and salt to taste. You can also add juice and grated zest lemon, in this case the amount of water will need to be reduced.

We continue preparing horseradish at home. So, the remaining pieces of root are placed in a bowl with the grated product and mixed so that they end up at the bottom. It should be noted that the finished horseradish should have a thick consistency, not watery. Before serving the appetizer, each tablespoon is diluted dessert spoon sour cream. This dish must be eaten within twelve hours, otherwise it will lose all its nutritional properties.

Horseradish pickled

Ingredients: one kilogram of horseradish root, half a liter of water, forty grams of sugar, twenty grams of salt, fifty grams of vinegar (9%), cinnamon and cloves to taste.

Preparation

The roots must be washed, peeled and grated, or passed through a meat grinder. The mass is placed in dry sterile jars half a liter in volume. Then add sugar and salt to the water, bring to a boil, add spices, cover with a lid and leave until the mixture has cooled to fifty degrees Celsius. After this, vinegar is added and left for a day. After time, the solution is filtered, poured into jars and rolled up.

Horseradish with tomatoes

Let's look at how to cook horseradish at home with tomatoes.

Ingredients: two hundred and fifty grams of horseradish root, three kilograms of tomatoes, two hundred grams of garlic, three tablespoons each of salt and sugar.

Preparation

The roots are well cleaned and soaked for half an hour in cold water. After time, put it in a blender and grind. The tomatoes are washed, cut into slices and minced in a meat grinder along with peeled garlic. All ingredients are placed in a blender, salt and sugar are added, and then ground. The horseradish appetizer is ready. It can be put in jars and stored in a cold place for a long time, but if consumed immediately after preparation, the body will get everything from it nutrients. Numerous studies have shown that the pureed product retains all vitamins for one week, so it is recommended to prepare the seasoning in such quantities that you can eat it during this time.

Hrenoder

This snack is spicy, it has unusual taste and goes well with fried and stewed meat, jellied meat, fish, dumplings and other dishes. Let's look at how to cook horseradish at home using this recipe.

Ingredients: one kilogram of horseradish root, five hundred grams of beet juice, one hundred grams of granulated sugar, one glass table vinegar, thirty grams of salt.

Preparation

The root is cleaned, washed and twisted through a meat grinder. Raw beets They are peeled, grated, and the juice is squeezed out of the resulting mass, which is then filtered through cheesecloth or a sieve. Granulated sugar and salt are poured into it, mixed thoroughly, vinegar and horseradish are added. The resulting horseradish is placed in sterile jars and closed. nylon covers, after which they are put away in a cold place. This recipe homemade horseradish very simple, but the end result is quite healthy dish which can be served with meat and fish.

Apple horseradish

Ingredients: three hundred grams sour apples, fifty grams of sugar or honey, one hundred grams of grated horseradish root, salt and lemon juice to taste.

Preparation

The apples are washed and coarsely chopped without removing seeds and peel. Then they are sprinkled with sugar or honey and stewed. While hot, they are rubbed through a sieve, mixed with horseradish, salted and sprinkled with lemon juice. The snack is ready!

What do you eat horseradish with?

We already know how to cook horseradish at home, let’s look at what dishes it is used with.

So this one useful product served with all fish dishes, such as aspic, pies, tel, smoked stellate sturgeon, boiled sturgeon and so on. At the same time, horseradish is consumed with cold meat dishes, especially pork. So, it is served with jelly, jellied meat, jellied pig, jellied poultry, boiled cold beef, language, pig's head and so on.

In Russian cuisine, horseradish was prepared immediately before serving, trying not to leave it for more than two days. At the same time, it was piquantly spicy, made without vinegar. Today this seasoning is quite popular in kitchens all over the world; it has a delicate mild taste along with an unexpected zestiness, which is the biggest charm of the snack.

A few simple secrets

Knowing how to prepare horseradish at home, you must not forget about some recommendations, following which will help you get a real “Russian appetizer.” So, according to the old Russian recipe, vinegar is not added to horseradish, so it must be prepared immediately before use (the shelf life in this case does not exceed four hours).

In order for the snack to be sweet, but “evil”, you need to choose high-quality products for its preparation. In this case, the horseradish root should be as thick as a finger, without any damage, strong and juicy. Even if the damage can be corrected by removing it mechanically, cutting out bad places, the loss of juiciness is irreparable. Soaking the root leads to the leaching of juices, which give the dish aroma and piquant pungency.

How to properly store horseradish?

Properly preserved plant root does not lose its beneficial properties; a snack made from it will turn out to be “real.” To do this, it is kept in boxes with sand, laid in rows so that one root does not touch another. All rows are covered with clean sand without impurities. Once a week, each box is watered (sprinkled) with water so that the sand always remains moist. If you do everything correctly, you can get fresh, juicy horseradish throughout the year.

A little history

In the recipes of ancient Russian cuisine, horseradish was used as a seasoning for fish back in the sixteenth century. A little later, it was introduced into kalia, pickles, solyankas, and gravies a few minutes before serving. With the invention of salads, horseradish began to be introduced into them. Thus, it was added to dishes of carrots, beets, radishes and apples, rutabaga, boiled root vegetables, as well as to vinaigrettes.

Until the beginning of the nineteenth century, seasoning from this vegetable was dominant, it had not only nutritional value, but also preventive, since horseradish helped prevent the development of various infectious and bacteriological diseases. Later, horseradish began to be replaced with mustard, but Russian cuisine only lost out here. Today, the seasoning from this plant is indispensable on any table, since its taste is so unique and attractive that not everyone is able to resist. Moreover, this plant, being a natural antibiotic, is capable of defeating many ailments, which is so important in our time. You just need to remember that the dish can retain its beneficial properties for a short period of time, so it needs to be cooked before serving.