Cooking horseradish at home: recipes for quick consumption and for the winter. How to cook horseradish: the classic way (white), with beets and a few more interesting recipes

Horseradish is a well-known root vegetable that improves taste qualities food. If the vegetable root is cooked without harmful additives, it disinfects, improves appetite and promotes normal functioning digestive system. You won't have any trouble preparing horseradish at home: the seasoning recipe is simple and economical.

Classic horseradish recipe

Horseradish seasoning – spicy aromatic mixture, which, depending on the recipe, is used immediately after preparation or stored all winter, continuing to add variety to the daily menu during the cold season.

Ingredients:

300 g horseradish;
150 ml water;
20 g table salt;
20 g granulated sugar;
15 ml vinegar.

Preparation:

Cooks who are interested in how to prepare horseradish at home will benefit from a step-by-step recipe with photos that reveals all the secrets of the “vigorous” flavoring additive.

Before use, to simplify the work, soak the horseradish root for 5 hours.
Remove the roots from the water and remove the skins and heads.
To grind, use a closed blender or attach a plastic bag to the meat grinder so as not to provoke excessive tearing.
Dissolve salt and sugar crystals in water.
Mix the liquid with the grated root vegetable - the seasoning can be served.

Making horseradish with beets at home

Beetroot juice softens the harsh taste of horseradish and gives the seasoning a pleasant pink tint, making it visually more aesthetically pleasing. Prepared exactly according to this recipe, it is most often used in national cuisines world, as it gives the main dish a moderate spicy flavor.

Ingredients:

250 g root vegetables;
100 ml water;
50 ml 9% vinegar;
15 g table salt;
15 g sugar;
2 tbsp. l. red beetroot juice.

Preparation:

Thoroughly peel the horseradish root and rinse under cold running water.
Grind the root vegetable using a fine grater or pass through an electric meat grinder (if it has a fine mesh).
Pour boiling water over the resulting mass, stir, place in a closed container and cool completely.
Peel the boiled beets, grate and squeeze specified quantity juice
Add salt, sugar, vinegar and beet juice to the cooled seasoning.
Mix everything and place in sterile jars with tight lids.

Horseradish with tomatoes

Adding tomato pulp enriches the seasoning fresh taste and aroma, neutralizes the irritating effect on mucous membranes essential oils contained in the roots of the plant. This recipe is especially popular among lovers of spicy tomato sauces.

Ingredients:

200 g horseradish roots;
5-6 overripe tomatoes;
5 heads of garlic;
salt to taste.

Preparation:

Wash the tomatoes well and turn them into a soft mass using a meat grinder.
The main product should be washed and cleaned before grinding.
Grind the garlic in a meat grinder too - this vegetable will act as a natural preservative.
Stir until received homogeneous mass, salt.
Pour the seasoning over glass jars and add in moderation to dishes.
The shelf life of a tightly closed jar of horseradish in the refrigerator or basement is 2-3 months.

The spiciness of the seasoning can be adjusted according to your preference by decreasing or increasing the amount of salt, garlic and acid. But if you decide to prepare horseradish for the winter, the recipe, which includes a natural preservative - vinegar, must be fully followed.

Horseradish - winter preparation

This composition of the product will help to maximize its shelf life and will delight you with a very pronounced taste, which is created due to the concentration of the mixture.

Ingredients:

10 horseradish roots;
1 beet;
large table salt to taste;
2 tbsp. l. table vinegar;
1 tsp. Sahara.

Preparation:

Grind the peeled roots to form a paste and place in a glass container.
The beets also need to be peeled and chopped.
Using cheesecloth, extract beet juice.
Add the juice to the jar of horseradish.
Add salt and sugar.
Mix everything and pour in vinegar.
Pour chilled mixture on top boiled water to cover the contents of the container.
Close the jar and shake well.
The product can be stored in a cold place all winter, but you can start consuming it after 8 hours.

What do lovers of this seasoning need to know?

Horseradish roots are dug up in late autumn, after temperatures begin to drop below zero. To prepare the seasoning at home, select roots about 45 cm long and 4 cm in diameter. They should be stored in a cool place with high humidity. If you started cooking horseradish at home before the onset of winter, the recipe allows you to store it in already finished form. But experienced chefs It is still advised to prepare the seasoning in small portions so that it does not lose some of its taste. Horseradish is an excellent “company” for pork, beef, fish, poultry dishes and vegetables. It can be the main ingredient in sauces and marinades.

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 homemade table 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 coarse grater. Sending to liter jar, add lemon juice and honey, pour in vodka, stir and leave for three days, stirring once a day.
Ready tincture I pass it 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.

This year, a simply gorgeous horseradish bush grew in my dacha. At first I used its leaves and roots to make various kinds of preserves, and then I made adjika from it that tasted simply amazing. Due to the fact that horseradish can be stored in the refrigerator for a long time, I decided to dig it all up, because next year it will grow a new one anyway. I wrapped the roots in regular newspaper, wrapped it well and put it in the refrigerator. However, when a month passed, I decided to check how the roots were stored. To my surprise, they began to deteriorate in some places, so I decided to quickly save this situation by grating the horseradish, rolling it into jars and storing it that way. you know by doing this recipe, I had to cry quite a bit, because the smell of horseradish is very “powerful”. Well, that’s okay, that’s not the most important thing - the main thing is that I made the grated horseradish and now I won’t lose it. By the way, my husband very often greases bread with grated horseradish and eats borscht with it. Try it, maybe you will like this option too. The recipe for grated natural horseradish at home is described in detail below. I also advise you to prepare this one.

Required Products:

- horseradish roots,
- water

How to cook with photos step by step

Pour the water into a bowl, preferably a deep one.

We put gloves on our hands. Peel the horseradish roots with a sharp knife. Very often, horseradish roots spoil inside, so we watch this point carefully. If you still come across such roots, then be sure to cut out the damaged part well with a knife.

Then cut the roots into pieces. This procedure is not necessary if you grate the roots, which I do not recommend doing. It is better to use a regular meat grinder.

Place the chopped horseradish pieces in a bowl of water and leave them for 10 minutes.

After this, connect the meat grinder to the power supply and, one by one, twist the horseradish roots.

Store the grated horseradish in a jar in the refrigerator. I think you'll like this one too

Now I will tell you how my father cooks delicious horseradish at home. Every year he digs up horseradish roots - our garden is full of it! I offer you the simplest recipe homemade horseradish with vinegar. The taste is sharp, “knocks out a tear” and takes your breath away in no time. This recipe is for true horseradish lovers.

This horseradish seasoning is served with meat dishes, and of course with jellied meat, where would we be without it - a classic of the genre!

Preparing horseradish

Preparation horseradish at home is divided into several parts of work:

1). First you need to dig up the horseradish roots and rinse them thoroughly.

2). Upper skin clean carefully and rinse again. This is perhaps the most difficult stage of the work.

3). Grind and add the necessary ingredients.

Grate the peeled horseradish roots on a fine grater or grind through a meat grinder. To avoid tears from the pungent aroma of horseradish, place a plastic bag over the meat grinder. If you have a food processor that will chop the roots in a matter of minutes, then use it.

Horseradish with vinegar - classic recipe

Now let's move on to preparing horseradish at home. This recipe makes “Russian horseradish”, nuclear!

We will need:

1 kg. horseradish

3 tbsp sugar

2 tbsp salt

2-2.5 glasses of water

4-5 tbsp vinegar

How to cook horseradish at home for the winter

Add water, salt, sugar and table vinegar to a bowl with chopped horseradish. Mix everything well. Then we transfer them into jars and close them with lids so that the contents do not dry out.

As for water, add enough to get the consistency thick porridge. As for vinegar, salt and sugar, add to taste. We do in specified proportions, and we are happy with this option. Seasoning long-term storage ready!

Now you know how to make horseradish at home. Prepared horseradish according to this recipe will last all winter.

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, as it contains a large amount of 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. Cold boiled water is poured into the bottom of clean glass jars and the grated root is laid out 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 of 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. People fall asleep in it granulated sugar and salt, mix thoroughly, add vinegar and horseradish. The resulting horseradish is placed in sterile jars and closed. nylon covers, after which they are put away in a cold place. This recipe for homemade horseradish is very simple, and 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 to everyone fish dishes, for example, aspic, pirogues, telny, 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.