Horseradish is a valuable vegetable. Its root has a pungent pungent odor and a sweetish taste that later becomes pungent. In combination with vinegar, it serves 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 many useful substances, vitamins, fiber, resins and oils that have a healing effect on the body. It normalizes the work of internal organs and prevents the development of many diseases. Now I propose to consider the technology of cooking hot seasoning.

I'll cover some popular and delicious step-by-step homemade table horseradish recipes. They will definitely come in handy and help diversify the menu.

Beetroot horseradish recipe

Ingredients

Servings: 10

• horseradish 200 g
• beet 100 g
• table vinegar 3 tbsp. l.
• water 200 ml
• sugar 1 tbsp. l.
• salt 1 tbsp. l.

Per serving

Calories: 73 kcal

Proteins: 1.1 g

Fats: 4.1 g

Carbohydrates: 7.8 g

25 minutes Video Recipe Print

We start with the marinade. In a small saucepan I combine sugar, salt and vinegar, add water. I send it to the stove, bring it to a boil and take it off.

While the marinade is cooling, pour over the beets and root with water, peel and pass through a fine grater. I mix the ingredients, add the cooled marinade, mix, put them in a jar, close the lid and send them to the refrigerator until morning. The seasoning is ready.

How to cook pickled horseradish for the winter

Ingredients:

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

Preparation:

1. I pour water over the roots, peel them with a knife, put them in a bowl, fill them with cold water and leave them for a day. If the root is freshly harvested, I skip the procedure. After a day, I drain the water, dry it and pass it through a fine grater.
2. Making a marinade. I pour two glasses of water into a separate saucepan, 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 rapidly.
3. I lay out the future snack in small jars and cover with lids. I put the jars on the bottom of the pan covered with a towel, add water so that it covers the glassware almost to the top, bring to a boil and sterilize for 20 minutes.
4. After the time has elapsed, I take the jars out of 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 is stored in the refrigerator for 3 weeks. Sterilization increases the period to 2 years, which will be an excellent preparation option 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:

1. Peel the apple, remove the core, cut into large pieces, add a little water, sugar and lemon zest. Cook on low heat until tender.
2. I cool the finished apple and make mashed potatoes with a blender. Combine the resulting mixture with lemon juice and grated root. Serve with fish, meat or sausages, such as 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:

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

Siberian "horseradish"

Ingredients:

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

Preparation:

1. I pour the tomatoes with horseradish with water, cut them into pieces and pass them through a meat grinder. I add garlic, crushed with a press, essence, sugar, salt. I stir it.
2. I fill plastic bottles with the resulting mixture and store in the refrigerator. Sometimes I roll up the "hrenoder" in banks and send it to the cellar.

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

Horseradish Tincture Recipes

Horseradish tincture is a common alcoholic drink that enlightens the mind, strengthens the strength of the spirit, stimulates the appetite and fills the body with vital energy. The original drink is made from an alcohol base, horseradish and honey, but there are also options for using sugar color, vanilla, cloves, hot pepper or ginger. If the tincture is prepared correctly, it tastes good and does not 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:

1. I clean the horseradish, douse it with water and cut it into small cubes or pass it through a coarse grater. I send it to a liter jar, add lemon juice and honey, pour in vodka, stir and insist for three days, stirring once a day.
2. I pass the finished tincture through cheesecloth and bottle it. I definitely give you a few days to rest. It turns out a soft, yellowish drink with a pleasant aroma. I recommend using it with a good snack.

Horseradish tincture with ginger

Ingredients:

• Vodka - 2.5 liters.
• Horseradish - 300 g.
• Ginger - 150 g.
• Honey - 3 tablespoons.
• Carnation - 5 heads.

Preparation:

1. I clean horseradish and ginger, douse it with water, chop it into cubes and send it to a three-liter jar along with honey and cloves. I fill it with vodka or moonshine, leave it in a dark place for 5 days.
2. After the time has elapsed, I filter the tincture, pour it into bottles, cork it and send it to a dark place for a day to rest. After, the product is ready for use.

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

Harvesting horseradish for the winter

If we recall the unique taste and beneficial properties of the root, it becomes clear why it is harvested for the winter and used in flu epidemics Loading ...

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

When grated, mixed with vinegar, it becomes an excellent seasoning for a variety of dishes. Its sharp taste is due to the presence of sinigrin glycoside, which, under the influence of the enzyme myrosin, breaks down, forming sulfur-potassium salt, sugar and essential oils. It is allyl oil that acts on the mucous membranes, causing burning and watery eyes.

Useful properties of horseradish

Horseradish is an excellent remedy for scurvy, as it contains a large amount of vitamin C. Since ancient times, this plant has been treated for 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 appearance of diseases.

"Russian table horseradish"

To prepare such a dish, first peel the root with a knife and rinse it. Then rub it on a grater. Cold boiled water is poured into the bottom of clean glass jars and the grated root is spread in layers so that it does not have time to dry in the open air. A little water is added to the resulting mass until a thick gruel is formed, 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 the root are placed in a bowl with grated product and mixed so that they are at the bottom. It should be noted that the finished horseradish should be thick, not watery. Before serving the appetizer to the table, dilute each tablespoon with a dessert spoon of sour cream. You need to eat such a dish 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, you can pass through a meat grinder. The mass is placed in dry sterile jars with a volume of half a liter. Then add sugar and salt to the water, bring to a boil, put spices there, cover and leave until the mixture has cooled to fifty degrees Celsius. After that, vinegar is added and left for a day. Over time, the solution is filtered, poured into jars and rolled up.

Recipe: Horseradish Tomato

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

Preparation: The roots are well cleaned and soaked for half an hour in cold water. Over time, put in a blender and grind. The tomatoes are washed, cut into slices and rolled in a meat grinder along with peeled garlic. All components are put in a blender, salt and sugar are added, and then grind. 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 an amount that it can be eaten during this time.

Recipe: Hrenoder

This appetizer is spicy, it has an unusual taste and goes well with fried and stewed meat, aspic 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 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. Sugar and salt are poured into it, mixed thoroughly, vinegar and horseradish are added. The resulting hrenoder is laid out in sterile jars and closed with nylon lids, after which it is removed to a cold place. This recipe for homemade horseradish is very simple, but the result is a rather healthy dish that 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: Apples are washed and coarsely chopped, without peeling of seeds and peels. Then they are sprinkled with sugar or honey and stewed. Hot they are rubbed through a sieve, mixed with horseradish, salted and poured with lemon juice. The appetizer is ready.

What horseradish is eaten with

This healthy product is served with all fish dishes, for example, aspic, pies, body pies, smoked stellate sturgeon, boiled sturgeon, and so on. At the same time, horseradish is used with cold meat dishes, especially pork. So, it is served with jelly, jellied meat, aspic pig, aspic from poultry, boiled cold beef, tongue, pork head and others.

In Russian cuisine, horseradish was cooked just before serving, trying not to leave it for more than two days. At the same time, it was spicy spicy, made without vinegar. Today, such a seasoning is quite popular in the cuisines of the whole world, it has a delicate mild taste along with an unexpected piquancy, which is the greatest charm of the appetizer.

A few simple secrets of making horseradish at home

Knowing how to cook horseradish at home, you must not forget about some recommendations, the observance of which will help you get a real "Russian snack". So, according to an 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).

For the appetizer to be sweet, but "evil", it is necessary to choose high quality products for its preparation. The horseradish root in this case 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, then the loss of juiciness is irreparable. Soaking the root leads to leaching of juices, which give the dish aroma and pungent pungency.

How to store horseradish correctly

A properly preserved root of the plant does not lose its beneficial properties, the snack from it will turn out to be "real". To do this, it is kept in boxes with sand, laying in rows so that one root does not touch the other. All rows are covered with clean sand without impurities. Once a week, each box is watered (sprinkled) with water so that the sand remains moist at all times. If you do everything right, then during the year you can get fresh, juicy horseradish.

Sources of information:

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

Horseradish is used as a seasoning in the cooking of many countries. It is used for salting cucumbers and tomatoes, for pickling meat. But most often it is served as a seasoning for fish and meat dishes, smoked meats. It helps to revitalize and give a special flavor to the dish, to better digest food and neutralize fats.

In many countries, horseradish spices are served with cabbage, cutlets, eggs and many other dishes. We have horseradish seasoning - an obligatory addition to jellied meat.

Someone buys ready-made seasoning with it in the store, but most cook themselves at home. Moreover, it is very simple to prepare it and does not take much time. Another plus of homemade horseradish, or as it is called table horseradish, it contains no preservatives and other not very useful ingredients. You will find recipes for the most popular horseradish spices in this article.

Basic rules for cooking horseradish

Horseradish is a perennial plant. It belongs to the cruciferous family. It is noteworthy that at first it was used as a medicinal plant. And only then, from the end of the 16th century, they began to use it in cooking.

The root of the plant is mainly used for food. Depending on the growing conditions, it is a large fleshy root vegetable, the length of which can reach up to 50 centimeters and from 2 to 7 centimeters in diameter.

The skin of the root is wrinkled, white and creamy. The pulp is firm. Unrefined horseradish is practically odorless. But it is only necessary to squeeze or cut a little, then it gives off a very strong and pungent odor. It owes this smell mainly to the presence of essential oil, which contains mustard oil.

For the most part, horseradish is cultivated for the sake of obtaining the root. After slicing or grating, sprinkle it with vinegar immediately. Otherwise, it becomes bitter and unpleasant to the taste.

Fresh horseradish root is a source of many nutrients, including vitamins and minerals. There is absolutely no fat in it. A tablespoon of grated horseradish contains only 6 calories. But at the same time, there are a lot of carbohydrates, antioxidants, minerals, vitamins, dietary fiber. One vitamin C in 100 grams of horseradish is almost 40 percent of the daily requirement of an adult.

When harvesting horseradish for the winter, you need to follow a few simple rules.

It is necessary to dig up the roots of the plant for the preparation of seasonings and other culinary dishes in late autumn.

Choose large, succulent roots at least 30-40 centimeters long and 3 to 6 centimeters in diameter.

After harvesting, soak the horseradish root in cold water for 3-6 hours.

Before cooking, put the peeled root in the freezer, wrapped in a film or plastic bag for at least an hour. Only then is it recommended to twist or grate. So he will not "bite" much and less watery eyes.

Sprinkle the chopped root with lemon juice or vinegar.

Place the remaining chopped horseradish in a jar with a lid or a hermetically sealed container. Before preparing the next portion of the seasoning, you just need to add a little cold boiled water.

How to make horseradish seasoning at home

Those who like to add horseradish seasoning to their dishes note that the one bought in the store is significantly inferior in its taste to the homemade one. There is no that pungency and aroma. And the range of spices is limited. But there are much more recipes for making horseradish at home. Here are the most common and popular ones.

Horseradish seasoning classic

For 1.5 kilograms of horseradish:

• Salt - 1 tablespoon
• Sugar - 3 tablespoons
• Juice of 1 large lemon

Prepare horseradish root, taking into account all the above recommendations.

Twist it in a meat grinder. To avoid watery eyes, put a plastic bag on the meat grinder and fix it with an elastic band.

Add salt and sugar to the resulting mass. Pour in boiling water to get a consistency like thick sour cream.

Add lemon juice to prepared jars (200 ml no more than 1 teaspoon). Arrange the seasoning in the jars and immediately close the lids tightly. You do not need to sterilize it.

Store in a refrigerator or cold basement. The shelf life is 1-4 months. But over time, the seasoning loses its aroma and pungency. Therefore, it is better not to store for more than a month.

This is a classic condiment recipe. Before serving, you can add sour cream, cottage cheese to it, mix with mustard or other spices and spices.

How to cook horseradish with beets

Horseradish seasoning is made with both beetroot and beetroot juice. When preparing for the winter, vinegar is added to it. If the seasoning is made for a short time, you do not need to add vinegar.

Horseradish with beets for the winter

For 200 grams of horseradish root take:

• 100 grams of beets (root vegetable)
• 1/2 teaspoon salt
• 50 ml of water
• 1/2 tablespoon sugar
• 1/2 tablespoon vinegar (9 percent)

Peel the beetroot and horseradish root. Grate or twist beets and horseradish separately through a meat grinder.

Mix in a bowl and add hot water, salt, sugar and vinegar.

Mix well and pack in clean jars, which must be sterilized and dried in advance. Close with lids and put in a refrigerator or basement.

Horseradish with beetroot juice

For 400 grams of horseradish root:

• 50 ml beet juice
• Sugar

Prepare horseradish. Squeeze juice from the beets. To do this, you can use a juicer or simply grate it on a fine grater and squeeze the juice through cheesecloth.

Mix the grated horseradish with beet juice and add salt and sugar to taste. Transfer to a jar with a lid and refrigerate. The seasoning can be served after 8-12 hours.

For winter preparation, add vinegar to taste.

Horseradish with apples

This seasoning recipe is not meant to be harvested for the winter.

• 200-250 grams of sour apples
• 100 ml meat broth
• 2 tablespoons vegetable oil
• 30 ml apple cider vinegar (6 percent)
• Salt to taste

Grate horseradish and apples. Mix and add warm broth (preferably chicken or beef), oil. Season to taste with salt and vinegar. If desired, you can also add finely chopped parsley to the seasoning.

Transfer to a jar or container with a lid and refrigerate for several hours. The shelf life is no more than 2-3 days.

Horseradish with sour cream

This seasoning can be made using the classic recipe by simply adding sour cream to it.

For 100 grams of horseradish root take:

• 100 grams of sour cream
• 1 dessert spoon of sugar
• 1/4 teaspoon salt (or to taste)

Twist the horseradish root in a meat grinder. Add salt, sugar and sour cream. If the mixture is thick in consistency, dilute with cold boiled water. Stir and transfer to a jar with a lid. Put in the refrigerator for several hours.

This seasoning also does not last long. It must be consumed within 1-2 days.

Seasoning with carrots and horseradish

For cooking take:

• 100 grams of carrots
• 1-2 tablespoons honey
• 1-2 teaspoons lemon juice
• 1 teaspoon grated horseradish
• Sour cream - to taste

Mix finely grated carrots with horseradish and honey. Add lemon juice and, if you want the seasoning to be softer in taste, sour cream. Mix everything and transfer to a jar with a lid. Put in the refrigerator for several hours.

Horseradish seasoning with orange

For cooking take:

• 2 oranges
• 1 tablespoon grated horseradish
• 3 tablespoons of wine (better than white)
• Salt, sugar - to taste

Wash oranges well. Grate the zest from one fruit. Squeeze out the juice. Mix orange juice with horseradish. Add the rest of the ingredients and stir. Refrigerate for several hours. This seasoning is good for marinating meat.

Kamchatka sauce with horseradish

For 4 tablespoons of grated horseradish:

• 1 glass of sour cream
• 2 boiled chicken yolks
• 3 teaspoons of sugar
• Juice of half a lemon
• Parsley, dill, salt

Grind the yolk and mix with the grated horseradish. Sprinkle with lemon juice and add sour cream, salt to taste. Mix. Let stand in the refrigerator for a couple of hours.

How to cook horseradish for the winter

Many housewives make horseradish seasoning for the winter. Those who have the opportunity to store horseradish in the basement or greenhouse in winter do not harvest much, preferring to do it in small portions. And whoever does not have such an opportunity, they do it right away for the whole winter. Check out some of the most popular horseradish seasoning recipes for the winter.

Horseradish with apples

Two recipes for seasoning horseradish with apples: one with fresh apples, the second with baked apples. Both recipes are equally tasty. Apples are preferably sour or sweet and sour. The seasoning with Antonovka turns out to be very fragrant.

Option 1

For 2 kilograms of fresh apples:

• 100 grams of horseradish root
• 100 grams of garlic
• 1 teaspoon vinegar essence
• Salt and sugar to taste

Prepare all ingredients. Wash, clean and grate. Peel the apples. Divide the garlic into cloves.

Twist in a meat grinder. Garlic can be passed through the garlic.

Combine in a large bowl. Season with salt and sugar. Pour in vinegar essence and mix again.

Pack into small jars and cover, but do not close completely.

Place in a water bath and steam for 5 minutes. Close the jar completely and put away in a cold place.

Option 2

For 4 medium apples:

• 70-100 grams of horseradish root
• 2-5 cloves of garlic
• 2 teaspoons vinegar (9 percent)
• Salt and sugar to taste

Peel the blocks and sprinkle with lemon juice. Bake in the microwave for 2 to 5 minutes, depending on the power. The apples should be soft.

Peel the horseradish and grate on a fine grater. Mash apples and mix with horseradish. Add the rest of the ingredients and stir. Arrange in clean sterile jars and close tightly with lids. Store in a basement or refrigerator.

Depending on the preferences of your own taste, the amount of horseradish and garlic can be varied. If you like it sharper - then add more horseradish. If it is less acute, then reduce it.

Horseradish with carrots

This seasoning is served with meat dishes.

For 200 grams of horseradish take:

• 200 grams of carrots
• 1 teaspoon paprika
• 1 teaspoon white pepper
• 2 teaspoons salt (or to taste)
• 150 ml of water
• 4 tablespoons vinegar (9 percent)

Prepare horseradish and carrots and mince. Place in a bowl and cover with boiling water. Cover and leave for 5 minutes.

Then add salt, sugar, vinegar and spices. If there is no white pepper, then you can replace it with black, but in smaller quantities. White pepper is less spicy.

Stir and place in jars. Close tightly with lids. Store in a refrigerator or basement.

Hrenoder with tomatoes and garlic for the winter

Who calls this seasoning how: gorloder, hrenoder, hrenovinka. But the essence is the same - the seasoning is not just spicy, but very spicy. True, each housewife, varying the main ingredients, makes it to her liking. And the seasoning itself turns out to be universal. It is put in soup or borscht, someone marinates meat or serves it with jellied meat. Here are 3 options for such a seasoning. They differ only in the number of ingredients.

Option 1

In terms of severity, it can be classified as medium.

Take 1 kilogram of tomato:

• 50-60 grams of horseradish
• 1 head of garlic (7-10 cloves)
• 3 teaspoons salt (or to taste)
• 1 teaspoon sugar (or to taste)

Prepare all foods. Pass through a meat grinder and add salt and sugar to mix well. Arrange in jars and close with lids. Store in a refrigerator or basement. It costs 3-4 months.

Option 2

This is a spicier seasoning. But you can reduce the amount of horseradish and garlic and, accordingly, vinegar, so that the seasoning turns out to be less spicy. As an option to reduce the spiciness, add 1 small apple.

For 200 grams of horseradish take:

• 2 kilograms of tomato
• 200 grams of garlic
• 1 tablespoon salt
• 1 tablespoon sugar
• 3 tablespoons vinegar (9 percent)
• 100 grams of vegetable oil

Wash the tomatoes and rotate them in a meat grinder. Fold into a saucepan. Add salt and sugar and simmer for 20 minutes from the moment the mashed potatoes boil. 5 minutes before the end of cooking, pour in vegetable oil and chopped garlic.

Grate horseradish and add to boiling tomato puree, pour in vinegar. As soon as the mashed potatoes boil, remove from the stove and pack hot into jars. Roll up the lids.

Option 3

For 1 kilogram of horseradish they take:

• 1 kilogram tomato
• 3-5 cloves of garlic
• 2 tablespoons of sugar (with a slight slide)
• 1 tablespoon salt

Pour boiling water over the tomatoes and hold for about 5 minutes. Drain and fill with ice water. Remove the skin.

Peel the horseradish and garlic. Twist horseradish, tomatoes and garlic in a meat grinder. Add salt and sugar. Stir and place in clean, dry jars. Close the lids and store in the refrigerator.

Sparkle with tomatoes, horseradish and chili

One of the hottest horseradish spices. True, the pungency can be adjusted by the amount of hot pepper, garlic and horseradish.

For 100 grams of horseradish, take:

• About 1.5 kilograms of red tomatoes
• 1 head of garlic
• 1 pod of hot red pepper
• Salt to taste

Wash the tomatoes and twist in a meat grinder. You should get 1 liter of puree. You can first peel them as in the previous recipe.

Horseradish peel and rotate in a meat grinder or grate on a fine grater.

Chop the pepper and twist it together with horseradish or tomatoes. Someone cleans it of seeds, and someone twists it whole. The pungency lies in the seeds.

Chop the garlic. Mix everything in a bowl. Salt to taste. You can add some sugar.

Arrange in sterile jars and close with lids. Store in a refrigerator or basement.

Horseradish with bell peppers

For 100 grams of horseradish, take:

• 200 grams of sweet peppers, peeled from seeds
• 2-5 cloves of garlic
• 1 tablespoon sugar
• Salt to taste
• One lemon juice

Prepare all components. Twist horseradish and pepper in a meat grinder. Pass the garlic through the garlic. Mix everything in a bowl with salt, sugar and lemon juice.

Arrange in clean, dry jars and close with lids. Store in a cool place.

How to make horseradish salad

Most of us imagine horseradish as a seasoning ingredient and rarely put it in regular salad. Check out a simple recipe that contains horseradish.

Apple and horseradish salad

To prepare the salad, take:

• 1-2 carrots (about 200-250 grams)
• 1 large apple (preferably green and sour)
• Horseradish - 40-50 grams

For dressing: sour cream

• Salt, sugar - to taste

Grate prepared horseradish and apples. Season with sour cream. Season with salt and sugar to taste.

The second simple salad option: grate horseradish and an apple in any proportion. Season with honey and serve.

Horseradish is a valuable vegetable crop that should be present, if not in the daily menu, then at least occasionally. After all, this is not only a spicy-spicy culture that improves and sets off the taste of the dish, but is also very useful for the body.

Interesting facts about horseradish as a culinary plant

Horseradish is often used in Asian cuisine. A version of such a seasoning is better known as wasabi sauce, which is served with boiled meat, fish, vegetables. By adding vinegar or mayonnaise, you can achieve a milder or more tangy taste.

Horseradish seasoning is usually served with boiled beef tongue.

Horseradish is eaten raw, grated or cut into strips.

It can be added to dishes with potatoes, beets, celery and in general to any vegetables.

Young horseradish leaves can be added to vitamin salads in spring.

Horseradish seasoning is also prepared in other countries. It is very popular in many regions of Italy, Hungary, England, Austria. In Germany, it is served with sausages and egg dishes.

Finely chopped horseradish leaves are added to dog food as an anthelmintic and tonic.

Another horseradish seasoning for the winter in this video

How to make horseradish seasoning in production, see this video

That is, the main gustatory quality of horseradish, which distinguishes it from other spicy herbs, is pungency.

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

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

We also bring to your attention traditional cooking recipes.

Useful 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 trace elements, phytoncides, vitamins C, B and E, as well as folic acid. In terms of the content of substances useful for the body, horseradish is quite comparable to all known, or.

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

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

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

Culinary features

The smell of horseradish roots is pungent, odorous and pungent. In terms of pungency, comparable to, horseradish has a complex flavoring 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 is an excellent addition to any type of meat, fatty fish (salmon, trout, eel), various snacks, etc. Adding lemon juice and sugar to horseradish will significantly improve the taste of the seasoning, and sour cream and apples will soften the spiciness.

Horseradish is traditionally used for.

However, back to making the horseradish.

General rules for choosing a root and its preparation

If you decide to make a horseradish harvest for the winter, then there are a few general rules to consider:

• the optimal period for harvesting horseradish roots is considered late autumn, when the plant has time 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 quickly enough, 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;
• Put the peeled horseradish roots in the freezer before chopping. 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 then use them for seasoning, diluting with water.

Traditional condiment recipe

To prepare the classic version of horseradish, you will need:

• 1 kg of horseradish roots;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 cup 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.

This will help relieve eye and nose irritation. At the end of cooking, pour a glass of boiling water into the resulting mass to get a mushy consistency.

Divide into sterilized small jars, dripping 1-2 drops of lemon juice into each, and place in a cold place for long-term storage. This seasoning is stored for about four months.

With tomatoes and garlic

If you want to add a special piquancy and pungency to the horseradish seasoning, then it is enough to add two ingredients.

Prepare the following foods in advance:

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

In this recipe, all ingredients are ground 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 is infused in the refrigerator for about two days.

With beet juice

Beetroot juice will come to horseradish seasoning with a beautiful pink hue, which will give originality to the workpiece.

For the recipe you will need:

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

Thoroughly wash the horseradish roots under running cool water and chop.

Then you should fill the grated horseradish filled with boiling water with salt and sugar, leaving it for 15 minutes to cool.

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

With apple

Horseradish-based apple sauce will impress lovers of meat dishes.

The list of required ingredients is as follows:

• 100 g of 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 crushed apple and mix thoroughly until a homogeneous consistency is formed. Then add chopped parsley, vinegar and broth. Finally, season with olive oil and let it brew for about 2-4 hours.

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

Homemade horseradish root seasoning will become an essential decoration for both everyday and festive tables.

Serve horseradish preparations in small sauce bowls, since the pungent smell can interrupt the taste of other dishes.

Possessing an original taste, horseradish seasoning is successfully combined with various dishes and adds a touch of piquancy to them.

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Horseradish root must be prepared before the onset of the first frost. It can be used to prepare seasonings that are not inferior in sharpness to adjika and mustard. They support the immune system and warm in the cold season, well emphasize the taste of meat and fish dishes. Purchased seasoning is inferior to homemade seasoning in all properties, so it's better to cook horseradish with your own hands.

Mandatory cooking conditions

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

To get started, you can make horseradish seasoning in several ways to choose the one that you like best.

Traditional recipe

The most common way of making Russian seasoning is considered to be the classic one. It turns out very tasty if you add horseradish to jellied meat and meat snacks ... To prepare a dish, you need to take:

• 1 kg of horseradish;
• 3 tbsp. tablespoons of salt;
• ¼ liters of water;
• 20 g lemon juice;
• 50 g sugar.

Prepare the roots, pass through the smallest grate of a meat grinder to get a homogeneous mass, similar to mashed potatoes. Add sugar and salt there, then pour hot (but not boiling) water, mix.

For storage, it is better to use small jars up to a liter. They need to be sterilized, then add seasoning and lemon juice. It should be no more than a teaspoon per 200 ml jar. The juice is needed for preservation, besides, it does not allow the horseradish to darken. If you pour more of it than necessary, then the seasoning will be sour.

The seasoning prepared according to this recipe is stored for no longer than 4 months, fully retains its taste for about 2 months, then they weaken.

With beet juice

By adding beets, the seasoning will turn pinkish and perfect for decorating a festive table. It will be stored in the refrigerator for up to a year, out of the refrigerator for about six months, but vinegar may cause the taste to become a little softer. ... For cooking you need:

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

The roots need to be prepared, if necessary, soak, peel and chop, then scroll through a meat grinder. Pour salt, sugar into the gruel and pour hot non-boiling water. Stir.

To get juice from beets, you need to peel and grate or pass through a meat grinder, then squeeze the juice using a sieve or gauze folded in several layers. Juice will need 2-2.5 tbsp. spoons, it must be mixed with vinegar, then poured into horseradish gruel. After that, the mass must be mixed well, you can use a mixer, and put 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 as long as cooked according to the first option.

Horseradish seasoning

You can make a horseradish snack 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. Have to take:

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

Tomatoes and horseradish must be passed through a meat grinder one by one, then add salt, sugar and garlic. Stir well. You can store the seasoning in non-sterile jars in the refrigerator. For added pungency, you can add one red pepper to the listed ingredients.

With apples and sour cream

This cooking option is well suited for serving on a festive table. The seasoning tastes soft, but it is stored for a very short time - about two days... Composition:

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

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 horseradish taste, so it won't be too spicy. Such a seasoning is stored for no longer than two days, the jar with it must be closed.

To get a traditional Russian seasoning, you need to make it shortly before serving, and not in the form of blanks. There are a lot of recipes on how to make horseradish at home, so everyone will definitely find a suitable one for themselves.