How to cook horseradish: the classic way (white), with beets and a few more interesting recipes. How to cook horseradish: home recipes How horseradish grows, its properties and uses

We bring to your attention delicious, proven recipes on how to cook horseradish at home. Below you will find a recipe for horseradish "Gorloder" and pickled horseradish, horseradish with mayonnaise, a savory appetizer and horseradish salad. We will also share with you useful tips how best to prepare and cook horseradish dishes.

People believe that horseradish is not sweeter than radishes, although they are the closest botanical relatives. Most of all in vegetable crop Common horseradish, also called country horseradish, is widespread.

Horseradish leaves, oblong and shiny, are used for pickling and other preservation various vegetables. The root is used to prepare spicy seasonings for meat and fish dishes, especially jellied meat; It is used raw and boiled, it is salted, pickled and even dried for future use in the winter.

Horseradish, herbaceous plant, came to us from ancient times - it was known as a spicy food seasoning one and a half thousand years BC and is in the same family with radish, radish, mustard and watercress. How to cook horseradish at home, what dishes does horseradish go well with, and what recipes are optimal? These questions will be answered in this article!

How to choose and cook horseradish?

Horseradish roots harvested or purchased on the market are first soaked for a short time in cold water, then washed thoroughly, the outer skin is removed, and chopped in a way that is accessible and convenient for you: grate, mince; chop, after cutting into slices with a knife, using a blender. But with any method, you have to protect the mucous membranes of the nose and eyes from its caustic ethereal fumes. Someone grinds horseradish roots on an open balcony, someone uses a plastic bag to turn it on a mechanical meat grinder, leaving a hole only for rotating its handle. But you still have to shed a tear over the chopped horseradish, although it’s worth it.

To soften the too pungent taste of horseradish and preserve its pleasant aromatic characteristics, it is combined with grated vegetables, fruits and berries or their juice, sour cream and mayonnaise.

1. How to cook horseradish according to the “Gorloder” recipe

Crushed horseradish gives a special spiciness to the cold vegetable appetizer made from tomatoes, which does not require heat treatment for storage, which is valuable for preserving natural vitamins and its mineral salts.

Ingredients:

• ripe fleshy tomatoes - 6-10 parts;
• fresh garlic - 1 part;
• fresh horseradish - 1/4 part;
• table salt - a little stronger than to taste.

Peeled horseradish, garlic and, better yet, tomatoes are also chopped, seasoned to taste - preferably at the limit of taste, with salt. Mix the resulting vegetable mass thoroughly, put it in small jars under a screw, pre-washed, sterilized and dry, close the lid and store in a dark and cool place. Eat as a cold sauce or snack.

2. Homemade horseradish recipe with mayonnaise

It’s hard to think of a more appetizing seasoning for fish, meat or soups, but prepare horseradish with mayonnaise according to homemade recipe simply and easily.

Ingredients:

• crushed horseradish root - 100 grams;
• any mayonnaise - 200 grams.

Mix the horseradish prepared according to all the rules and chopped in a suitable container with mayonnaise until smooth and, placing it in small glass jars under a screw, previously sterilized and dry, close tightly with clean lids and place for storage in a cold and dark place. Experience shows that such a sauce is stored for a long time and does not lose its nutritional value, specific pungency and aroma. Good for meat and fish dishes, especially jellied meat.

3. Spicy pickled horseradish recipe

It would seem that you can buy such horseradish in almost any grocery store in the grocery section, but experts assure that homemade pickled horseradish is piquant and tastier than store-bought.

Ingredients:

• chopped horseradish - 150 grams;
• fresh lemon juice - 1/4 lemon;
• boiled cooled water - 1/4 cup;
• table vinegar 9% - 2 tablespoons;
• table salt - 1 teaspoon;
• granulated sugar - 1 tablespoon.

Mix horseradish root, crushed according to all the rules, with water and lemon juice and leave to brew for a day. After these days, season the horseradish infusion with the remaining ingredients: salt, sugar and vinegar - stir and store in the refrigerator. Serve as a spicy seasoning for various meat and fish dishes and smoked meats.

4. How to cook horseradish with apple according to a country recipe

Horseradish seasoning with apple can add wonderful taste sensations when eating the most different dishes. It is appropriate with boiled meat, fish, sausage products, ham and, of course, with jellied meat.

Ingredients:

• chopped horseradish root - 3 tablespoons;
• ripe fresh apple - 4 pieces;
• drinking water - 60 milliliters;
• fresh lemon juice - 1 teaspoon;
• granulated sugar - 1 teaspoon;
• butter - 1 teaspoon;
• lemon zest - 0.5 lemon.

Place the apples, peeled, cored and cut into pieces, into a saucepan, add lemon zest and sugar, add water and simmer over low heat until the apples are soft. Place the apples in a blender, chop and mix with grated horseradish, season with lemon juice and butter. This sauce is good both warm and cold.

5. Original horseradish salad recipe

Their horseradish salad deserves to be constantly in your refrigerator in the winter, especially because all types of smoked meats, any ham and boiled pork or grilled beef steak taste delicious with it.

Ingredients:

• fresh horseradish root - 4 pieces, 30 centimeters long and 2 centimeters in diameter;
• chopped fresh beets - 2 tablespoons;
• cold boiling water - 2 tablespoons;
• fresh lemon juice - 0.5 teaspoon;
• table salt and citric acid powder - to taste.

Preparing horseradish salad according to the original recipe is quite simple; for this you need to mix chopped peeled horseradish with finely grated beets and water. Leave for 1 day, after which add salt and citric acid to the salad and stir. You can dilute too thick horseradish seasoning with cold boiled water. This salad with horseradish is stored well and for a long time in a cold and dark place in a glass container under a tight lid.

That is, the main taste quality of horseradish that distinguishes it from others herbs- sharpness.

In the Slavic culinary tradition, horseradish as a seasoning began to be grown in the 8th-9th centuries. and over time takes a worthy place in Russian national cuisine. Along with horseradish in our traditions, it is used as seasonings and spices, and.

Over the long period of its existence, a sufficient number of recipes for preparing horseradish at home have accumulated, but the technology remains the same as many centuries ago.

We also offer to your attention traditional recipes preparations

Beneficial properties of horseradish and its effect on the human body

In addition to proteins, fats, fiber and carbohydrates, horseradish contains essential oils, a number of useful microelements, phytoncides, vitamins C, B and E, as well as folic acid. In terms of the content of substances beneficial to the body, horseradish is quite comparable to everything known, or.

The most valuable component of horseradish is the enzyme myrosin, which has unique antimicrobial properties.

Regular use of horseradish seasoning will help improve the functioning of the gastrointestinal tract and cope with problems in the genitourinary system and skin diseases.

Horseradish is also useful for people who often suffer from colds of various types, since, like or, it contains essential oils.

Culinary features

The smell of horseradish roots is sharp, fragrant and pungent. Comparable in pungency to horseradish, horseradish has a complex flavor bouquet: initially sweetish with a transition to a burning aftertaste. The plant is actively used in Russian traditional cuisine for the preparation of pickled vegetables, sauces and seasonings.

In almost all cuisines of the world there is a plant that has the same properties as horseradish.

Horseradish serves as an excellent addition to any type of meat, fatty fish (salmon, trout, eel), various snacks, etc. Adding to horseradish lemon juice and sugar will significantly improve the taste of the seasoning, and sour cream and apples will soften the spiciness.

Horseradish is traditionally used for...

However, let's get back to cooking horseradish.

General rules for choosing the root and its preparation

If you decide to make horseradish preparation for the winter, then It’s worth considering a few general rules:

• The optimal period for harvesting horseradish roots is considered to be late autumn, when the plant has managed to fully ripen;
• the roots should be fleshy, from 30 to 40 cm in length and 3-6 cm in diameter;
• Horseradish roots dry out quite quickly, so they must be stored in cold water for 3-6 hours;
• chopped horseradish will not darken if you sprinkle it with a little lemon juice or vinegar;
• Before chopping, place the peeled horseradish roots in the freezer. This will help get rid of irritation of the mucous membrane of the eyes when preparing horseradish seasoning;
• Store the remaining grated horseradish roots in a cool place in an airtight container and later use them to prepare seasoning, diluting with water.

Traditional seasoning recipe

To prepare the classic version of horseradish you will need:

• 1 kg horseradish roots;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 glass of boiling water;

Horseradish root can be grated, chopped with a blender or meat grinder.

If you use a meat grinder, do not forget to wrap the part from which the horseradish pulp comes out in a bag.

In this case, you will get rid of irritation in the eyes and nose. At the end of cooking, pour a glass of boiling water into the resulting mass to obtain a porridge-like consistency.

Place in sterilized small jars, adding 1-2 drops of lemon juice to each, and place in a cool place for long-term storage. This seasoning can be stored for about four months.

With tomatoes and garlic

If you want to give horseradish seasoning a special piquancy and spiciness, then all you need to do is add two ingredients.

Prepare the following foods in advance:

• 1.5 kg chopped horseradish;
• 4 cloves, peeled;
• 3 tbsp. Sahara;
• 1.5 tbsp. salt;
• 1.5 kg.

In this recipe, all ingredients are crushed at the same time. Next, add salt and sugar to the resulting mass of garlic, horseradish and tomatoes.

Horseradish prepared in this way will be sharper if it sits in the refrigerator for about two days.

With beet juice

The beet juice will give the horseradish seasoning a beautiful pink hue, which will give the preparation originality.

For the recipe you will need:

• 400 g horseradish roots;
• 150-200 g of water;
• 150 g vinegar consistency 9%;
• 1 tbsp. Sahara;
• 1.5 tbsp. salt;
• 2 tbsp. beet juice.

Wash the horseradish roots thoroughly under cool running water and chop.

Then season the grated horseradish poured with boiling water with salt and sugar, leaving to cool for 15 minutes.

While the horseradish is cooling, you can make freshly squeezed juice from it. Add vinegar and the resulting beet juice to the cooled horseradish mass and mix thoroughly.

With apple

Apple sauce made with horseradish will not leave lovers of meat dishes indifferent.

List necessary ingredients that's how it is:

• 100 g chopped horseradish root;
• half a glass of meat broth;
• 1.5 tbsp. extra virgin olive oil;
• 1 green apple;
• 1.5 tsp. apple cider vinegar;
• a bunch of parsley;
• salt and sugar to taste.

First, mix the horseradish with the chopped apple and mix thoroughly until a homogeneous consistency is formed. Next, add chopped parsley, vinegar and broth. Finally, season with olive oil and let sit for about 2-4 hours.

This seasoning has a particularly mild taste and will appeal to those who prefer non-spicy sauces. - the most frequent guests on our table and are used in different combinations, for example, with or separately use and.

Horseradish root seasoning, prepared at home, will become an integral decoration for both everyday and holiday tables.

Horseradish preparations should be served in small gravy boats, as the pungent smell can overwhelm the taste of other dishes.

Having an original taste, horseradish seasoning goes well with various dishes and adds a touch of piquancy to them.

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Horseradish grows throughout Europe. Both the leaves and roots of the plant are used in cooking. The sauce of the same name from the root of this plant is indispensable as an addition to jellied meat and jellied fish, baked boiled pork and fried meat. In the Czech Republic it is served with the famous boar's knee, and in Germany with sausages.

Housewives who make preparations for the winter know that to pickle crispy cucumbers, you need to add a horseradish leaf. The essential oils contained in the plant have disinfecting properties and give the horseradish root sauce aroma and taste. Horseradish is used at home for preserving vegetables, making kvass and horseradish, as well as hot sauces.

Classic horseradish recipe at home

Preparing horseradish according to the classic recipe is not at all difficult, but many people prefer this version of this sauce.

Products:

• horseradish – 250 gr.;
• hot water – 170 ml;
• sugar – 20 gr.;
• salt – 5 gr.

Manufacturing:

1. The roots need to be washed and peeled.
2. The best option for grinding horseradish is a manual meat grinder, but you can grate it, grind it with a blender or using a food processor with a suitable attachment.
3. Dissolve the required amount of salt and sugar in hot water.
4. The water should cool slightly, to about fifty degrees.
5. Slowly add water to the grated horseradish to achieve the desired consistency.
6. Transfer to a jar, close the lid tightly and put in the refrigerator for several hours.

Table horseradish prepared according to this recipe cannot be stored for a long time. This sauce can be prepared just before the holiday.

If you want to make a sauce that will keep in the refrigerator all winter, then use this recipe.

Products:

• horseradish – 1 kg;
• lemon – 1 pc.;
• sugar – 60 gr.;
• salt – 30 gr.;
• water.

Manufacturing:

1. Horseradish roots need to be peeled and washed.
2. Grind in any convenient way until smooth.
3. Salt and add sugar.
4. Pour in boiling water to make the sauce thick.
5. Place in a sterile container.
6. Sterilize in a saucepan with boiling water; if the jars are small, five minutes is enough.
7. Add half a teaspoon of lemon juice or vinegar to them and seal with lids.
8. Store in a cool place and open as needed.

Horseradish loses its properties when opened. It is better to choose small containers.

Horseradish with tomatoes and garlic

A tasty and spicy snack goes well with meat dishes and protects against colds.

Products:

• horseradish – 350 gr.;
• tomatoes – 2 kg;
• garlic – 50 gr.;
• salt – 30 gr.;
• water.

Manufacturing:

1. Wash the vegetables. Divide the garlic into cloves and peel.
2. Peel the roots and cut into small pieces.
3. You need to remove the stems from the tomatoes and cut them into quarters.
4. If the skin is too hard, it is also better to remove it. To do this, make small cuts on whole fruits and dip them in boiling water for a few seconds.
5. Grind all the products, mix and add salt. If the mass is too thick, you can add a drop of boiled water.
6. Place in sterile glass containers and seal with lids.

You can use this sauce the very next day.

You can make horseradish with beets. This will give your sauce a bright pink color.

Products:

• horseradish – 400 gr.;
• beets – 1-2 pcs.;
• sugar – 20 gr.;
• salt – 30 gr.;
• vinegar – 150 ml;
• water.

Products:

• horseradish – 200 gr.;
• apples – 1-2 pcs.;
• sugar – 10 g;
• salt – 5 g;
• vinegar – 15 ml;
• sour cream.

Manufacturing:

1. Peel the roots and rinse with cold water.
2. Peel and core the apples.
3. Grate with a fine grater, or grind with a blender into a homogeneous paste.
4. Salt, add sugar and vinegar. Add a tablespoon of sour cream and mix thoroughly.
5. Transfer to a clean container and store tightly sealed in the refrigerator.

This preparation is also suitable for barbecue or baked ham.

Horseradish sauce with sour cream

This product can be made as spicy as you like by adding more or less sour cream.

Products:

• horseradish – 250 gr.;
• water – 200 ml;
• sugar – 20 gr.;
• salt – 20 gr.;
• vinegar – 100 ml;
• sour cream.

Manufacturing:

1. Horseradish root needs to be peeled, washed and crushed into a paste in any convenient way.
2. Salt, add sugar and hot water.
3. Pour in the vinegar, stir and place in a glass container with a tight-fitting lid.
4. Place in the refrigerator for several hours, and then add sour cream before serving.
5. You can not postpone a large number of horseradish in a bowl, and gradually add sour cream until the taste and spiciness of the sauce suits you.

This sauce goes well not only with meat, but also with fish dishes.

Horseradish with honey and cranberries

This sauce can be stored in a cool place for several months, and sweet and sour additives will give it a unique taste.

Products:

• horseradish root – 200 gr.;
• water – 200 ml;
• honey – 50 gr.;
• salt – 10 g;
• cranberries – 50 gr.

Manufacturing:

1. Peel, rinse and grind the horseradish in a meat grinder.
2. Next, put the cranberries into the meat grinder.
3. Boil water, wait until it cools, and dissolve honey in it. Hot water cannot be used, otherwise all the beneficial substances contained in natural bee honey will disappear.
4. Mix all ingredients and add a little salt to the sauce.
5. Transfer to prepared container and store in the refrigerator.

This sauce improves immunity. Its use will help avoid seasonal colds.

Horseradish sauce with spices

Any spices with a strong spicy aroma are suitable for this dish.

Products:

• horseradish – 600 gr.;
• water – 400 ml;
• vinegar – 50-60 ml;
• salt – 20 gr.;
• sugar – 40 gr.;
• cloves – 4-5 pcs.;
• cinnamon – 10 gr.

Manufacturing:

1. Peel the horseradish roots and grind in a meat grinder.
2. Pour water into a saucepan, add salt, sugar and clove buds.
3. Bring to a boil and simmer over low heat for a few minutes to release the clove flavor.
4. When the solution has cooled slightly, add ground cinnamon and vinegar.
5. Let it brew until completely cool, and mix with grated horseradish.
6. Transfer to a suitable container and place in the refrigerator.

This spicy and very aromatic sauce will decorate any meat dish.

Green horseradish sauce

The original spicy and aromatic sauce has spicy taste, and rich green color.

Products:

• horseradish leaves – 250 gr.;
• parsley – 150 gr.;
• dill – 150 gr.;
• celery – 300 gr.;
• vinegar essence – 5 ml;
• salt – 10 g;
• garlic – 80 gr.;
• hot pepper – 4-5 pcs.

Manufacturing:

1. All greens should be washed under running cold water.
2. Place on a towel and dry.
3. Cut the peppers into halves and remove the seeds. It is better to wear rubber gloves, because the pepper is hot.
4. Grind all the products in a meat grinder, add salt, mix, and make a well in the center.
5. When juice forms in the middle, pour the essence into it. Stir the sauce again.
6. Place in a dry container, seal with a lid and place in the refrigerator.

This spicy and beautiful sauce can be served with meat, poultry or fish dishes.

Plum and horseradish sauce with tomato paste

An interesting sauce can be prepared for the winter. All spicy food lovers will love it.

Products:

• horseradish root – 250 gr.;
• plums – 2 kg;
• tomatoes – 4 pcs.;
• hot pepper – 2 pcs.;
• bell pepper – 3 pcs.;
• tomato paste – 200 gr.;
• oil – 200 ml;
• salt – 2 tbsp;
• garlic – 200 gr.;
• sugar – 4-5 tbsp.

Manufacturing:

1. Peel the horseradish root and soak in cold water.
2. Remove the pits from the plums by cutting them in half.
3. Wash the tomatoes and cut into quarters.
4. Remove the seeds from the peppers and cut into small pieces.
5. Peel the garlic.
6. Grind the plums and tomatoes in a meat grinder.
7. Transfer to a saucepan and cook over low heat for about half an hour.
8. Toss all the remaining vegetables into a bowl.
9. Add to the pan and continue cooking over low heat for another half hour. Salt and add sugar. Put tomato paste and vegetable oil.
10. Pour hot sauce into prepared clean and dry jars and seal with lids.

The preparation is perfectly stored all winter and goes well with all meat dishes.

Horseradish and green tomato sauce

For a good housewife, even unripe tomatoes become the basis for a delicious sauce.

Products:

• horseradish root – 350 gr.;
• green tomatoes – 1 kg;
• garlic – 50 gr.;
• salt – 20 gr.;
• hot pepper – 3-4 pcs.;
• sugar.

Manufacturing:

1. Wash the tomatoes and cut into pieces.
2. Peel the horseradish root and cut into small pieces.
3. Separate the garlic into cloves and peel.
4. Remove the seeds from the hot pepper.
5. Grind all the products with a blender or grind in a meat grinder.
6. Salt and add a drop of sugar. If you want to soften the taste a little, add a little vegetable oil without smell.
7. Transfer to a suitable container, close tightly and store.

If desired, you can add chopped dill or any greens you prefer to the sauce.

Zucchini sauce with horseradish

This is another one original recipe hot sauce with horseradish, which can be prepared for future use.

Products:

• horseradish root – 150 gr.;
• zucchini – 1.5 kg;
• garlic – 50 gr.;
• oil – 200 ml;
• salt – 20 gr.;
• tomato – 150 gr.;
• vinegar – 50 ml;
• spices, herbs.

Manufacturing:

1. Peel the zucchini and remove seeds. Young fruits do not need to be peeled. Grind in a meat grinder.
2. Place in a saucepan, add oil and tomato paste. Simmer on low heat for half an hour.
3. Salt and add spices. Coriander and suneli hops will do.
4. Peel the horseradish root and cut into pieces.
5. Peel the head of garlic.
6. Grind all remaining vegetables in a meat grinder.
7. Add to the pan and pour in the vinegar.
8. If desired, you can add chopped cilantro or basil before finishing cooking.
9. Pour into clean containers and close with lids.

This sauce with the aroma of Georgian spices is suitable for barbecue and chicken.

Try making horseradish at home. You will probably end up with a much tastier and more flavorful sauce than the store-bought sauce. Bon appetit!

Horseradish root has a pungent, pungent odor and a sweetish taste, which later becomes pungent and hot.

IN grated form it, mixed with vinegar, becomes an excellent seasoning for a 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.

Useful properties of horseradish

Horseradish is an excellent remedy against scurvy because it contains a large amount of vitamin C. Since ancient times, this plant has been used to treat various diseases, including tumors. In general, 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 a powerful healing effect on the human body, stimulates the work of all internal organs and prevents the occurrence of diseases.

"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 lemon zest, in which case the amount of water will need to be reduced.

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 with a dessert spoon of sour cream. This dish must be eaten within twelve hours, otherwise it will lose all its nutritional properties.

Recipe: Pickled horseradish

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 half-liter jars. 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.

Recipe: Horseradish 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 receive all the nutrients from it. 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.

Recipe: "Hrenoder"

This appetizer is spicy, it has an unusual taste and goes well with fried and stewed meat, jellied meat, fish, dumplings and other dishes.

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 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 covered with nylon lids, after which it is 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.

Recipe: “Apple horseradish”

Ingredients: three hundred grams of 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 the 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 appetizer is ready.

What do you eat horseradish with?

This 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, tongue, pork head and others.

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 soft taste along with an unexpected piquancy, which is the biggest charm of the snack.

Some simple secrets cooking horseradish at home

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

A properly preserved plant root does not lose its beneficial features, it will make a “real” snack. 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.

Information sources:

• syl.ru - article “How to cook horseradish at home? Homemade horseradish recipe";
• fb.ru - article “How to cook horseradish at home: three recipes.”

The root of this plant contains several times more vitamins than citrus fruits. It is able to have a beneficial effect on the body’s immune system, stimulate the work digestive system, increases muscle tone and endurance. This is not ginseng, as one might assume, but a simple horseradish root, known to everyone. You can use it to prepare various homemade sauces, pickles, soft or hot drinks by taking your favorite horseradish recipe from the selection below.

Exist different recipes sauces based on the vigorous root, but most appreciate classic recipe horseradish for ease of preparation and purity of taste.

For a small portion of sauce you will need:

• 300 g horseradish;
• 200 ml hot boiled water;
• 5 g salt;
• 20 g sugar.

Recipe step by step:

1. Wash the horseradish roots, peel them and finely grate them. You can grind them in a blender, but the most reliable way is grandma’s hand grinder.
2. Dissolve salt and sugar in hot water. When the temperature of the solution reaches 40–50 degrees, pour it into the crushed main ingredient and mix.
3. Divide the dressing into small, tightly sealed jars. Before using, let the sauce sit for at least 2-3 hours.

It can be stored for up to 2-3 days. To extend the shelf life, add a little vinegar.

How to prepare food for the winter?

The easiest way to prepare horseradish for the winter is to make a “breathtaking” sauce from it with a minimum of ingredients:

• 1000 g horseradish roots;
• 30 g salt;
• 60 g sugar;
• 1 lemon (can be replaced with a few drops of apple or wine vinegar);
• water.

How to make a blank:

1. Grind the roots into a paste using any available method, add salt and sugar to it. Mix everything well and add boiling water until the cream becomes thick.
2. Place the workpiece in sterile small containers and sterilize for five minutes. Then add a few drops of lemon juice or vinegar to each jar, seal with lids and store in a cool, dark place.

To prevent the aroma of the dressing from dissipating after opening the seamer, you should choose small containers.

Cooking "Chrenoder" at home

Gorloder, horseradish, horseradish are the names of the same sauce with a strong taste, the main ingredients of which are only three products: horseradish root, garlic and tomatoes. In addition to excellent taste, this dressing also has a number of useful properties, including enhancing the immune functions of the body.

And the proportions of products for its preparation will be as follows:

• 2000 g ripe tomatoes;
• 200–300 g horseradish roots;
• 30–50 g garlic;
• 30 g salt.

Cooking method:

1. Wash the tomatoes, dry them, cut them into slices and cut off the place where the stalk is attached. Remove the peel from the garlic cloves. Peel, wash and chop the horseradish into pieces that will be convenient to put into a meat grinder.
2. Grind all prepared sauce components in a fine-hole meat grinder, add salt, mix and place in prepared sterile jars.

After a day, all the components of the sauce will combine, making it as rich as possible.

Beet juice recipe

Horseradish with beets is a combination loved by many spicy lovers, since such an addition to meat and fish dishes not only gives an unforgettable taste sensation, but also pleases the eye with a pleasant color.

To prepare sauce with beet juice you need to take:

• 400 g horseradish roots;
• 150 ml water;
• 150 ml vinegar;
• 50 ml beet juice;
• 30 g salt;
• 20 g sugar.

Progress:

1. The main ingredient of the sauce must be prepared: peeled, washed and soaked for two days in cold water. After such preparation, the horseradish is crushed as finely as possible (in a meat grinder, blender or grater).
2. Pour sugar and salt into the root pulp, pour boiling water over it and stir. Grind a certain amount of beets and squeeze out the amount of juice required by the recipe through several layers of gauze.
3. Mix beet juice and vinegar, pour into horseradish, stir. Place the finished dressing in prepared sterile jars, close the lids tightly so that the aroma does not dissipate, and store in the refrigerator for up to six months.

In order not to wash your face with tears when grinding the root through a meat grinder, you need to tie a thick plastic bag (for example, for freezing food) to the grill of the device.

Homemade with apples

This sauce is perfect not only for jellied meat, boiled tongue or lard. A small spoon of dressing in a plate of borscht or okroshka will have an “incendiary” effect on the taste buds.

Apple-horseradish sauce contains:

• 200 g horseradish;
• 100 g sweet and sour apple;
• 5 g powdered sugar;
• 3 g salt;
• 15 ml apple cider vinegar;
• 30 g sour cream.

How to cook horseradish with apples:

1. Grind the prepared horseradish root using the finest grater. Do the same with the peeled and cored apple. To prevent the pungent aroma of the root from irritating the mucous membranes, you can grind the sauce components in a blender bowl.
2. Add salt, sugar, sour cream and vinegar to the apple and horseradish pulp. Mix the sauce well. Store the snack in a tightly sealed container in a cool place.

Option with sour cream added

Homemade horseradish sauce with the addition of sour cream is good because you can independently adjust its spiciness by increasing or decreasing the amount of dairy product.

Basic ratio of filling components:

• 250 g horseradish root;
• 100 ml vinegar;
• 400 ml water;
• 20 g salt;
• 20 g sugar;
• sour cream to taste.

Cooking sequence:

1. Grind the vigorous root using a grater or meat grinder, pour boiling water over it in the amount specified in the recipe, and leave until it cools completely.
2. Add salt, sugar and vinegar to the cooled horseradish. Mix everything thoroughly and put it in the refrigerator for at least 2-3 hours.
3. Next, just before serving, mix a small amount of the product with sour cream to taste, for example, in a ratio of 1:2.

The easiest way to prepare horseradish roots

Among all the options for horseradish-based sauces, perhaps the simplest is Pechora-style horseradish with honey. This sauce can be stored for up to three months, since both honey and cranberries act as natural preservatives, but you should not prepare it for future use. The taste of the vigorous root becomes softer over time.

To make Pechora sauce you need to prepare:

• 200 g horseradish roots;
• 200 ml water;
• 50 g cranberries;
• 50 g honey.

Cooking algorithm:

1. Grind the prepared fresh horseradish roots. Together with them, pass the cranberries through a meat grinder.
2. Dissolve honey in warm, but not hot water. The water temperature should not be more than 70 degrees to preserve all the beneficial properties of the bee product.
3. Next, you just need to pour the honey solution into the crushed products, mix them and place them in prepared jars.

Homemade sauerkraut with horseradish

The benefits of such a snack for the human body are invaluable: fermentation products have a beneficial effect on the microflora of the stomach, and the spicy root will help cope with harmful bacilli, which often cause colds.

To prepare it you will need:

• 2000 g white cabbage;
• 1500 ml water;
• 200 g carrots;
• 100 g horseradish root;
• 100 g sugar;
• 50 g salt;
• 3–4 bay leaves;
• 8–10 black peppercorns.

How to ferment cabbage with horseradish:

1. Cut the stalk from the cabbage fork and chop the leaves into thin strips. Chop carrots using coarse grater, and horseradish root - on shallow.
2. Mix all the vegetables well, add spices and pack tightly into a glass or enamel container.
3. Boil water, dissolve salt and sugar in it. When the solution has cooled, pour it over the prepared cabbage.
4. Cover the container with a lid and leave at room temperature to ferment.

After three to four days the cabbage is ready. For further storage, it is moved to the refrigerator.

Step-by-step recipe for horseradish

By decree of Peter the Great, this drink was to be given (in small quantities, of course) to all people working in the cold. But those who don’t spend a lot of time in the cold will also like horseradish tincture, since honey makes the drink soft, and horseradish completely deprives it of the alcoholic smell.

List of products used:

• 500 ml vodka;
• 50 g fresh horseradish root;
• 50 g honey.

Technology for preparing the tincture:

1. Place the peeled horseradish and cut into small pieces into a container of a suitable size and pour in the honey. Pour vodka over everything.
2. Next, take an immersion blender and blend everything as thoroughly as possible. Pour the resulting mixture into a container of a suitable size, seal it tightly with a stopper and put it in a dark place for 4–5 days.
3. Every day you need to shake the contents of the bottle and check if the smell of alcohol has disappeared. As soon as this happens, you should strain the tincture through a paper towel to get rid of not only the crushed root, but also the honey, since it tends to precipitate in flakes.

Horseradish should be stored in the refrigerator.

Homemade horseradish kvass

The benefits of the vigorous root are invaluable not only in the cold season. Even on hot summer days it can give you that much-desired coolness. Those who do not believe in its refreshing effect can try making kvass at home from rye bread and horseradish.

This drink contains:

• 6000 ml water;
• 1400–2100 g rye bread;
• 250 g horseradish root;
• 250 g sugar;
• 50 g pressed yeast;
• 50 g honey (it is better to take meadow honey or herbs);
• 30 g white raisins.

Prepare a soft drink as follows:

1. Cut the rye bread into small pieces and dry in the oven until it becomes crackers with a thick crust. Place the bread in an enamel or glass container and pour boiling water over it. Leave for 3–6 hours.
2. Strain the cooled and infused wort, dissolve sugar and yeast in it. As soon as foam appears on the surface of the liquid - the result of activation of yeast - add grated horseradish and honey.
3. After steeping the kvass for three hours, filter it and pour it into bottles, putting a few raisins in each. After this, the drink should ripen for another two to three days in a cool place. Then you can put it in the refrigerator.

Cinnamon and clove sauce

For a spicy sauce made from horseradish rhizomes with spicy notes of cinnamon and cloves, you need to take:

• 600–800 g horseradish roots;
• 500 ml water;
• 55 ml table vinegar;
• 25 g salt;
• 45 g sugar;
• 4 buds of cloves;
• 5–10 g cinnamon powder.

Preparation procedure:

1. Place the peeled, washed and chopped roots into a dry glass jar of a suitable size. After this, you can start preparing the spicy filling.
2. After dissolving crystals of sugar and salt in water, bring this mixture to a boil. Place the clove buds into the bubbling solution and boil for three minutes.
3. When the filling has cooled to room temperature, you need to strain it and add cinnamon and vinegar. Let it brew for a day.
4. Pour the aromatic spicy filling into the grated horseradish and leave for a day or two.