A horseradish condiment recipe can include completely different ingredients. We decided to tell you how to make such a product with minimal money and time.

General information

Before I tell you about how to make horseradish seasoning, you should tell what kind of ingredient it is.

Horseradish is a perennial herb that belongs to the Cabbage family. Its stems are long and straight. Basal leaves often reach a height of 60 centimeters. It should be noted that they are very often used when pickling various vegetables. In addition, the root of the plant is very popular among culinary specialists. It is long and thick. It is actively used as a basis for the preparation of all kinds of seasonings and sauces.

Horseradish root is a table ingredient that can stimulate appetite and improve digestion. In addition, seasonings based on this product are good for helping to digest protein foods.

Product properties

Those housewives who regularly make horseradish seasonings for the winter should definitely know all the properties of the mentioned product. In its merits, it is superior to powder. This seasoning can easily diversify any dish. It is not only spicy, but also very spicy, nutritious and healing.

According to experts, horseradish root contains bactericidal phytoncides. In other words, this product is capable of releasing volatile substances or so-called herbal antibiotics that kill all harmful microbes. They protect the human body from various infectious diseases.

In connection with all of the above, many housewives are very often interested in how to make horseradish seasoning. It is to this culinary issue that we will devote today's article.

Classic Russian seasoning

How to make horseradish seasoning? There are many answers to this question. However, among the huge number of recipes, there is one classic that every culinary specialist must know. To prepare it, we need:

• fresh horseradish roots - apply at your discretion;
• sand-sugar and table salt - use to taste;
• lemon, or rather juice squeezed out of it - several small spoons;
• fat sour cream - add to taste and desire (can be replaced with mayonnaise).

Component handling

As you can see, the presented horseradish seasoning recipe includes a minimum of inexpensive and affordable products. And before you start preparing it, you should carefully process them.

Thus, fresh horseradish roots should be thoroughly cleaned with a sharp knife, and then rinsed under running cold running water. Next, the processed product needs to be grated on a fine grater.

So that the horseradish root does not fizzle out, it is recommended to put each chopped portion in a pre-prepared jar, on the bottom of which cold boiled water should be poured. In this case, the glass container must be tightly closed without fail.

Cooking process

After the main ingredient has been processed, it must be mixed with a little water to obtain a thick porridge. Next, you need to add granulated sugar to the product and if you additionally use the juice of fresh lemon or its zest, then it is advisable to reduce the amount of cooled boiling water. This is because the homemade seasoning should be thick and not watery.

How to present correctly

Now you know how to make horseradish seasoning. In addition, I would like to tell you about how it should be properly presented to the table. To do this, a thick and spicy gruel must be mixed with sour cream or mayonnaise, and then immediately served to guests along with any dish. As a rule, the strength of this seasoning is maintained for 10-13 hours.

How to make horseradish seasoning with tomatoes

Horseradish is the most popular sauce in Russia, which you can not only buy in the store, but also make it yourself. For this we need:

• soft ripe tomatoes - about 3 kg;
• fresh horseradish root - 250 g;
• granulated sugar, salt and ground black pepper - use to taste;
• garlic cloves - about 250 g

Component handling

Quite often, Russian housewives prepare horseradish for the winter. After all, it is very pleasant to open a vigorous sauce in the winter cold and add it to freshly cooked homemade dumplings. So that you can also enjoy such a seasoning, we decided to present you with a detailed recipe for it.

First, you need to process all the ingredients. The tomatoes must be washed and all navels cut off, and the horseradish root and garlic must be peeled well.

Making the sauce

After the vegetables are prepared, they should be chopped with a meat grinder. As a result, you should get a spicy tomato mass with a pronounced aroma of garlic and horseradish. Moreover, it should have a fairly liquid consistency. Next, add salt and chopped pepper to the resulting sauce to taste.

The final stage

As you can see, horseradish for the winter is prepared pretty quickly. After all the ingredients are mixed, they must be placed in glass jars, closed with lids and immediately refrigerated. Store the prepared sauce only in this way. After all, if you leave it at room temperature, then it will ferment and sour very quickly.

A simple recipe for horseradish seasoning

A fairly large number of housewives just use it as a spicy addition to main courses. For this method, we may need:

Cooking method

The presented recipe for horseradish seasoning is very popular among those who love To prepare it, fresh horseradish roots must be thoroughly washed, and then peeled with a sharp knife and grated on a small grater. After that, you can safely start preparing the marinade. To do this, dissolve table salt and sand-sugar in boiling water, and then remove from the stove and add. In the future, the resulting marinade must be combined with grated horseradish root and mixed well.

To preserve such a snack, it should be placed in a sterilized glass jar and rolled up well. This seasoning can be added not only to main courses, but also used to prepare various sauces.

Making a delicious beetroot seasoning

Horseradish seasoning with beets turns out to be very tasty and aromatic. To cook it at home, we need:

• large fresh beets - 1 kg;
• fresh horseradish root - 1 kg;
• filtered drinking water - 1 l;
• table vinegar 6% - 200 ml;
• refined oil - 150 ml;
• sand-sugar and table salt - 50 g each

Preparation of ingredients

Before making the horseradish seasoning, you should prepare all the ingredients. The roots must be washed and peeled, and then wiped dry and chopped with a meat grinder. Rinse the beets, put in a saucepan, add water, boil and cook until completely soft. Next, the vegetable must be cooled, peeled and grated on a large grater.

Heat treatment

Having prepared the ingredients, you should start preparing the aromatic seasoning. To do this, pour drinking water into a saucepan, and then boil it, add salt, sugar and ground horseradish roots. In this composition, the ingredients must be cooked for 23 minutes. In this case, the fire should be minimal.

After the specified time has elapsed, chopped beets should be added to the products and the heat treatment should be continued for another 10-14 minutes.

Seasoning roll

After the seasoning is done, remove it from the stove, then add refined oil and apple cider vinegar. After mixing the ingredients with a large spoon, they should be placed hot in sterilized jars and immediately rolled up tightly.

After cooling the seasoning at room temperature, it must be removed to a pantry or some other cool place where it can be stored for six months. It is recommended to consume such a fragrant and high-calorie snack 1-2 months after the immediate seaming.

You can serve beetroot seasoning with horseradish to the table with any main and first courses. In addition, some housewives often add it to borscht or use it as an appetizer salad, applied to a thin slice of bread.

Our traditional cuisine has a lot of hot snacks and seasonings. That there is only a recipe for traditional horseradish, which is served with the most famous dishes of Russian cuisine. Making horseradish sauce at home from a fresh plant can be very quick and easy, as a result we will get a much more fragrant and healthy dressing than in a bag from a store. This will take several minutes, since the product is not subjected to heat treatment, and there will be a wonderful burning seasoning on the table. The set of ingredients is minimal and includes only the simplest products that can be easily found in the nearest store.

Homemade horseradish sauce will appeal to all households much more than the purchased version, not to mention the fact that there will be much more benefits from it. The recipe for such a dressing allows you to store it in the refrigerator for several days without worrying about the safety and volume of the prepared product.

You will need:

• Horseradish root – 300 g
• Garlic – 3 cloves
• Granulated sugar – taste
• Salt – taste
• Boiled water – 150 ml
• Lemon juice – 1 tablespoon

Servings – 4

Cooking time – 15 minutes

Miracle root

Our ancestors knew about the benefits of this plant for a long time, so they used it for food with such pleasure. The pungency and pungency of horseradish give it excellent antibacterial properties. The product improves digestion and blood circulation, helps to normalize metabolism and improves the digestibility of food. Horseradish also contains many vitamins and enzymes. The pungency of the finished sauce directly depends on the quality of the purchased raw materials, that is, the root itself. Fresh food is much sharper than lying food, so be sure to pay attention to this. To give the sauce a classic reddish tint, the recipe allows you to add a couple of tablespoons of beetroot or tomato juice to the mixture.

Making a dressing can include a wide variety of ingredients, including tomatoes and carrots. Their choice depends on the wishes of the hostess and the further purposes for which the sauce recipe will be used.

1. The root is rubbed on a fine grater or crushed in a blender to a state of gruel. To it is added the garlic passed through the garlic and the required amount of salt and granulated sugar. Everything is thoroughly mixed.
2. Now you need to pour the mass with warm boiled water, then add a spoonful of lemon juice. The container is closed and infused for about 3-4 days.
3. After the specified time, the finished dressing can be taken out of the refrigerator and served. If desired, you can add cream, honey or other ingredients to the horseradish sauce to give it a bright, unusual flavor.

Innings

You can store the prepared sauce in a jar with a resealable lid for a whole week. For greater preservation, you can add a spoonful of vinegar to the mixture. – this extends the shelf life. You can serve horseradish sauce with a variety of dishes, you can list them all endlessly:

1. For our cuisine, it seems inconceivable without horseradish to serve such dishes as jellied meat, boiled veal tongue, fish jellied and much, much more. Various soups are often eaten with horseradish, especially such rich types as cabbage soup, borscht and pea.
2. Meat in any form, from pork chops to lamb stew, served with horseradish, will turn out appetizingly spicy, juicy and tasty.
3. Horseradish can be added to vegetable salads and stews, fried zucchini and eggplant snacks, salad twists and other vegetable dishes.

Horseradish- a plant that has been cultivated in Russia since the ninth century. It was used both as a spice and as a medicine.

Europeans met him only in the fifteenth century. Horseradish gained particular popularity in the Baltic countries and in Germany, and in England it was previously called "horseradish", which means "horse radish", and was used exclusively for medicinal purposes.

Horseradish, used as a seasoning, is so unique and attractive that these qualities of it after the Napoleonic wars became an incentive for the invention of a number horseradish sauces in Austrian and German cuisine.

It is assumed that they were invented by the chefs of those foreign aristocrats who lived in Russia from 1789 to 1813. True, they did not try to maintain the natural "anger" characteristic of grated horseradish root, so their horseradish sauces , in most cases, have a rather mild taste.

Homemade horseradish sauces

Horseradish sour cream sauce

Grocery list:

• sour cream - 0.5 cups
• horseradish roots - 150 grams

Cooking process:

1. Horseradish, purified and washed with running water, is crushed on a grater.
2. To the resulting mass, add sour cream, granulated sugar, salt and mix.
3. Sour cream sauce with horseradish ready to eat.

Note:

Instead of sour cream, you can take mayonnaise, but then it will turn out to be completely different horseradish sauce .

Horseradish and egg sauce recipe

Grocery list:

• eggs - 1-2 things
• horseradish roots - 100 grams
• sour cream - 0.5 cups
• a few spoons of boiling water
• a little vinegar or citric acid
• salt and granulated sugar - to taste

Cooking process:

1. Eggs should be boiled hard-boiled, and then cooled, peeled and finely chopped or grated on a coarse grater.
2. Prepared horseradish is rubbed and poured with a few spoons of boiling water. Then citric acid or vinegar is added to it.
3. When the grated mass has completely cooled down, you will need to add sour cream, salt, granulated sugar, chopped boiled eggs into it and mix everything.
4. Horseradish and egg sauce ready.

Horseradish and honey sauce recipe

Grocery list:

• horseradish roots - 300 grams
• boiling water - 2 cups
• natural honey - 3 tablespoons

Cooking process:

1. Purified horseradish washed with water is rubbed on a grater, transferred to a saucepan and poured with boiling water.
2. Then the container must be covered with a lid.
3. When the contents of the saucepan have completely cooled down, you should carefully drain the water, and displace the horseradish with natural honey.

Note:

This option sauce with horseradish and honey Recommended to be served with fish and meat dishes.

Horseradish, Cream and Apples Sauce Recipe

Grocery list:

• horseradish roots - 100 grams
• cream (35 percent) - 1 cup
• small apples - 3 things
• salt and granulated sugar - to taste

Cooking process:

1. Horseradish is first rubbed with a fine grater, and then a little salt and granulated sugar are added to it.
2. The resulting mass is mixed with whipped 35% cream.
3. At the end of cooking in horseradish sauce grated apples are added, and everything mixes well.

Microwave Horseradish Sauce Recipe

Grocery list:

• grated horseradish - 2 tablespoons
• fat - 2 tablespoons
• flour - 2 tablespoons
• sour cream - 2 tablespoons
• broth - 0.5 liters
• some lemon juice
• salt and granulated sugar - to taste

Cooking process:

1. The flour needs to be heated with fat, stopping the microwave from time to time to stir the ingredients for five minutes.
2. Then you need to gradually pour in all the broth to them and, again putting the container in the microwave, bring the mixture to a boil, and then add grated horseradish, salt, lemon juice, sour cream and granulated sugar to it. After that horseradish sauce you no longer need to boil.

Before you start cooking, read our tips carefully, as this process is unsafe. It is not for nothing that the stable phrase "evil horseradish" has developed. You have to be more careful with him.

If you plan to process a large number of roots, prepare gloves, otherwise a burn can not be avoided.

Protect your respiratory system and eyes. Don't be afraid to look strange - wear safety glasses and a respirator. Take out the fan and position it so that the air blows in the opposite direction from you.

The best way to grind horseradish is in a closed bowl of a food processor. Get ready for the fact that after opening it, all the "anger" of the roots will splash out on you. Be careful to open the lid away from your face (with outstretched arms) and do not breathe deeply.

The dug roots must be soaked in water for at least half an hour. This will make it easier to wash them off the ground. If they are slightly wilted, keep them in the water longer. Drain dirty water periodically and refill with new one.

Leave the leaves for pickles and marinades or for making medicinal rubbing.

Homemade horseradish (white) recipe

The classic recipe includes the following ingredients:

• Peeled horseradish - 1 kg;
• Boiled chilled water - 0.5 l;
• Coarse salt (stone) - 2 tablespoons;
• Granulated sugar - 4 tablespoons;
• Vinegar 9% - 5 tablespoons

Preparation:

1. Wash the roots thoroughly with a brush, peel, chop. For chopping, you can use a regular grater, a meat grinder, a thicket of a food processor with knives.
2. Dissolve salt and sugar in slightly warm boiled water, add vinegar to the brine.
3. Pour the grated horseradish, pouring in the brine little by little, so as not to overdo it with the liquid. The consistency should be closer to kefir.

How much brine is needed depends on the method of grinding the roots: if you grate them on a coarse grater or grind them with a blender, the mass will absorb a different amount of liquid.

Arrange the prepared seasoning in jars and place in a warm place for ripening. Be sure to cover the jars with lids to prevent the essential oils from volatilizing. This recipe for homemade vigorous horseradish is basic, its technology can be used as the basis for all others.

Attention! Be careful if you want to sniff horseradish: if you inhale its vapors deeply, you can burn the respiratory tract. Do this carefully and from a distance of at least 20 cm.

Depending on the room temperature, it will be ready in 1 to 3 days.

Horseradish (horseradish, gorloder) with tomatoes, pepper and garlic

An atomic mixture - you say, and you will be right: it turns out to be vigorous. For crap, prepare the following foods:

• Horseradish roots - 0.5 kg;
• Ripe tomatoes - 1 kg;
• Garlic - 3 heads;
• Hot pepper - 1 pc.;
• Salt, sugar - 1 tablespoon each

1. First, let's prepare the rhizomes. To do this, we will briefly soak them in water, clean them, grind them in a convenient way - in a stationary blender (food processor) or in a meat grinder.
2. Add peeled cloves of garlic and a pod of hot pepper without seeds, click on "start".
3. Grind the tomatoes. Just add them to horseradish, pepper and garlic and turn on the technique.
4. Salt the resulting mixture, pour sugar, mix. If necessary, you can take a little more salt.

If you plan to keep the sauce with the expressive name "Horseradish" for a long time, it will be useful to insure yourself with aspirin tablets. One tablet is enough for a half-liter jar. Crush it into powder before use.

Any snack on a slice of horseradish-flavored bread will taste completely different. Always close the lid tightly to keep the scent from eroding. Keep refrigerated.

With apples

Apples reduce vigor, but the seasoning still tastes great. It goes well with meat and fish.

on a note

If you make a sauce "by eye", stick to the following proportions: take 2 times more apples than the main product.

Ingredients:

• Horseradish - 1 root 15-20 cm long;
• Green apples - 2 pcs.;
• Table vinegar 9% - 1 tsp;
• Salt - 1 pinch;
• Sugar - to taste (depends on how sour the apples are).

How to cook:

1. Wash the apples, peel, cut into several pieces, remove the core.
2. Pour ½ glass of water into a saucepan, put on the lowest heat. Add apples, cover and bring until tender.
3. Drain excess water, make puree from apples.
4. Remove the skin from the horseradish, grate it on a fine grater or twist it in a meat grinder.
5. Mix with applesauce, add salt, sugar, vinegar.
6. Let it infuse for at least a day.

You can bring apples to the desired condition not only in a saucepan. Put them in the microwave for a few minutes - it will be faster and you will not need to add water. The released juice can not be drained, just the seasoning will be liquid. If the apples are very sour (this will be clear when you taste the juice), you do not need to add vinegar.

Homemade beetroot delicious horseradish recipe

Many people love this option for its color and softness of taste. Making it at home is a snap. In just half an hour you will mix everything you need, and then you just have to wait a day, and you can serve seasoning for jellied meat or dumplings - dishes without which Russian cuisine is unthinkable.

You will need the following products:

• Horseradish root - 0.5 kg;
• Beets - 1 pc.;
• Vinegar - 2-3 tsp;
• Salt, sugar - 1 tsp each.

Cooking steps:

1. Boil the beets, cool, peel.
2. Horseradish peel, wash, mince.
3. Grate the beets on a fine grater, squeeze a little with your hands, drain the excess juice into a separate bowl (you may still need it).
4. Combine horseradish with beets, salt, add sugar, vinegar, mix. If the seasoning is too thick, add the previously drained beetroot juice.

Try the seasoning, add salt or sugar if necessary. If there is not enough acid, add a little more vinegar.

You need to try liquid. If the marinade is tasty, then the seasoning as a whole will turn out - just delicious.

That's the whole recipe for horseradish with beets, homemade seasoning is more vigorous than store-bought. If you prefer weaker, use more beets, if stronger, add only juice for color, and leave the beets themselves for some salad.

The easiest way

For this recipe, in addition to horseradish roots, you only need a tomato pickle. If you have opened and ate a jar of tomatoes harvested for the winter, do not rush to pour out the brine.

1. Prepare the roots as in the previous recipes.
2. Pour over slightly warmed marinade.
3. Place in a warm place for a day and serve.

The combination of salt, sugar and vinegar will be optimal. Try it, you will definitely like it!

Horseradish for the winter: a classic recipe

The main thing in the preparations for the winter is that the product does not ferment, and for this they use such a technique as sterilization. For cooking you need ingredients:

• Fresh horseradish or from the freezer - 1 kg;
• Boiled water - 1 glass;
• Vinegar - 150 g;
• Coarse salt - 1 tablespoon;
• Sugar - 1 tablespoon

Equipment and fixtures:

• Food processor;
• Glass jars of small volume;
• Screw caps;
• Wide saucepan.

The process of preparing horseradish for the winter according to the classic recipe:

1. Soak the rhizomes for several hours, peel, cut into 3-4 cm pieces.
2. Grind or grind in a food processor (blender).
3. Dissolve salt and sugar in a glass of water, pour in vinegar. For better dissolution, it is recommended to let the brine boil.
4. Cool the solution, pour into chopped horseradish, mix.
5. Put the mixture in jars, cover with lids, put to sterilize.

on a note

Jars are sterilized for 10 - 15 minutes. Time is counted from the moment the water boils.

After the sterilization time has elapsed, the jars are carefully removed from the water, the lids are tightened.

If your family loves horseradish, take any cooking recipe: classic, with beets, apples or tomatoes and cook a delicious seasoning at home. It will be cheaper and tastier than the one from the store. Before serving in the classic version and in the one with beets, you can add mayonnaise or sour cream.

It is generally accepted that horseradish and everything that is produced from it is a primordially Russian product. In fact, this is not the case. Horseradish is grown and processed in hundreds of countries around the world, and in the United States it is generally considered a strategic foodstuff.

In Russia, horseradish has been grown since the 9th century, and it quickly spread throughout the country due to its unpretentiousness. In fact, it did not need to be cultivated - it was stuck into the ground, and it grows and spreads throughout the garden at such a speed that it is able to displace all other crops on the garden plot. They say that it is precisely because of this property that our ancestors began to process horseradish - they began to dig it up in order to limit its “rights to the garden,” and it turned out that horseradish root is a very tasty and healthy thing.

What they did not make of it: horseradish jesus, and dry seasonings, and, of course, the famous horseradish. During the period of Peter the Great, this was generally a mandatory drink in every rural courtyard, since it saved from many diseases.

I must say that horseradish is a real box with useful substances and vitamins. And at first it was used only as a medicine, and only later as a seasoning.

Our life today is as unthinkable without shit as it was several centuries ago. Horseradish is still used to make horseradish, it is put in conservation to give a spicy taste to vegetables, sauces are made from it, without which it is difficult to imagine jellied fish or meat.

Let's cook together khrend for fish or meat the way our grandmothers used to cook it.

Horseradish with beets

This is perhaps the most popular and common horseradish sauce recipe. Horseradish beetroot is a classic of the flavoring neighborhood and has been prepared in this way since ancient times. To prepare it, you will need:

• horseradish root - 200 g,
• beets - 50 g
• sugar - 1 tbsp. l.,
• salt - 1 tsp,
• apple cider vinegar - 1 tablespoon,
• cold boiled water.

How to cook

If you are going to cook horseradish for the first time, then it is important for you to know how "tear" this product is. Our grandmothers, and before that, their grandmothers and further down the genealogy simply cleaned, and then grated horseradish. They shed oceans of tears for this occupation. That is why many corresponding sayings, proverbs and stable phrases were born among the people.

However, the number of shed tears can be reduced many times, if you grind horseradish not on a grater, but in a closed blender. If you do not have such a modern and convenient thing as a food processor yet, you can twist it in a meat grinder, and in order to cry less, you need to put a plastic bag on the outlet of the meat grinder, securing it with an elastic band. Then you minimize the contact of your eyes with the crushed horseradish as much as possible, and you will not have to cry.

In general, you already understood: first you need to peel the horseradish root and grind it either in a blender, or in a fine meat grinder, or on a fine grater. You can choose the method convenient for you.

Then do the same for the small beets. Place these two ingredients in a 1/2 quart jar and add apple cider vinegar, sugar, and salt. Close the jar and shake it well so that all the ingredients are mixed, then add cold boiled water to the state of thick sour cream, close the lid tightly and send it to the refrigerator overnight. In the morning, your spicy sauce will be ready.

It is good because it goes well with both hot and cold dishes. Serve it with baked meat, jellied meat, fried or baked fish.

The sauce keeps well in the refrigerator for a long time. In the old days, it was harvested for the whole winter, and it did not deteriorate.

Horseradish and sour cream

This is the second most popular horseradish sauce recipe. It tastes softer than just horseradish with beets, but it is stored less.

To make horseradish sour cream sauce, you will need:

• horseradish root - 200 g,
• sour cream - 250 g,
• dill - about 50 g.

How to cook

This sauce is even easier to prepare than the previous one. Peel and then grate or chop horseradish in a blender or meat grinder. Chop the dill finely. Combine both ingredients with sour cream and salt to taste.

The sauce is spicy and fresh thanks to the dill. You can adjust the ratio of ingredients to your liking. The amounts of horseradish and sour cream are given in the recipe in standard proportions, but you can change them if you need less or more spiciness.

Serve such horseradish sauce only with cold dishes: boiled meat, boiled cold fish or jellied meat.

Horseradish and apples

And here is another recipe that our grandmothers loved to cook. Since ancient times, Russia has not known a shortage of either horseradish or apples. There were so many of both that it is not surprising that hundreds of methods of their preparation were invented. The recipe for horseradish and apple sauce is at least two to three hundred years old. And this is, indeed, a very tasty seasoning.

In order to prepare such a sauce, you will need:

• horseradish root - 200 g,
• apples - 200 g,
• carrots - 100 g
• bread sour kvass - 0.4 ml (can be replaced with apple cider vinegar),
• sugar - 1 tablespoon,
• salt to taste.

How to cook

Peel the apples and grate them on a fine grater. Horseradish peel and chop on a grater or blender. Peel and grate the carrots. Put all the ingredients in a glass jar and add sugar. Mix. Add salt to taste - stir again. Close hermetically and leave in the refrigerator.

You can serve it to the table in a day. This sauce is stored in a cold place for a very long time. Serve it with cold meat.

• Horseradish, after being dug out of the ground, loses moisture very quickly, and the overdried root cannot be finely chopped. Therefore, to make it easier to work with horseradish, you need to fill it with cold water for several hours before you start grinding.
• To prevent the horseradish from darkening after chopping, sprinkle it with lemon juice or vinegar.
• Horseradish sauces can be served not only with meat or fish. They make an excellent dressing for salads based on fresh cucumbers, sauerkraut or fresh cabbage and boiled beets.