Horseradish recipe with tomatoes and horseradish. Long-term storage tomato and horseradish recipe: step by step with photo

Horseradish - classic recipe

The basis of the classic recipe for any horseradish is usually two vegetables: horseradish root and tomatoes. There are other recipes where, for example, tomatoes are replaced with beets, a very good solution for those who are allergic to tomatoes.

The culinary fantasy of our people is inexhaustible, so there are recipes with garlic, without it, and even horseradish without the main component - horseradish. There are recipes with cooking so that the horseradish does not sour quickly, but there are without heat treatment ingredients. The only condition is that the cooked horseradish must be spicy.

Siberians were the first to come up with horseradish, there, in the cold season, the seasoning, dispersing the blood, helped to warm up. Later, people all over the country learned about the spicy sauce, which is great for meat or fish, now they even eat dumplings with it, or even smear it on bread.

By the way, Europeans got acquainted with hot sauce thanks to us, but quite a long time ago, at the end of the Middle Ages. Travelers who visited our country appreciated the crap, and the Germans and the inhabitants of the Baltic coast decided that to their loved ones fried sausages she is what you need.

The British called horseradish root "horse radish", but they appreciated it more beneficial features . But the seasoning was also treated with great respect. The only thing is that some changes were made to the recipe for making horseradish using the classic version. The fact is that our cooking method did not allow the seasoning to be stored for a long time, the Europeans added vinegar to the recipe so that the horseradish would not turn sour quickly.

Why do I try to only do my shit? Yes, I look at the store, and for some reason it does not inspire confidence in me. Much better than its own - boisterous, vigorous, which will take out the soul and break through a tear.

This is interesting: Horseradish cooked according to the classic recipe has never been used in Russia in " pure form". Previously, it was always half diluted with sour cream. Try it, maybe you'll like it more.

Horseradish classic recipe with tomatoes

Classic horseradish is almost always cooked with tomatoes. It will be a bit sour, but it can soften too hard horseradish. Many more recipes for cooking horseradish with tomatoes, you will learn .

Take:

• Horseradish - 100 gr.
• Tomatoes - 1 kg.
• Salt - 2 teaspoons.
• Sugar - 1 teaspoon.
• Garlic - 100 gr.

How to cook horseradish according to this recipe:

1. First, prepare all the vegetables for work: wash the tomatoes and cut them into several pieces, peel and cut the horseradish root, and divide the garlic into slices.
2. Pass all the ingredients through a meat grinder, immediately add sugar and salt and stir.
3. If you plan to prepare horseradish for the winter, then put it in sterilized jars and roll it up, then the seasoning will not turn sour.

Horseradish - a classic recipe for cooking for the winter so as not to sour

So that the horseradish does not turn sour, try cooking it with vegetable oil, then the seasoning will be able to retain all its taste and useful qualities for the whole year and mold will not appear on its surface, even without seaming.

Take:

• Horseradish - 200 gr.
• Tomatoes - 2 kg.
• Garlic - 200 gr.
• Salt and sugar - one large spoon each.
• Table vinegar - 3 large spoons.
• Vegetable oil - half a glass.

How to make seasoning according to this recipe:

1. Peel horseradish, garlic and pass everything through a meat grinder. It is advisable to soak the horseradish root for an hour in cold water.
2. You need to remove the skin from the tomatoes (but not necessarily, the seasoning will be incredibly tasty anyway), and chop finely.
3. Mix the tomatoes with sugar and salt, mix everything well, and reduce a little on the stove.
4. A quarter of an hour after the tomatoes boil, put the vinegar and vegetable oil.
5. Shift tomato puree after boiling to horseradish with garlic and mix everything together. Roll up the winter harvest, and if you eat right now, then put it in the refrigerator for storage.

Horseradish - classic recipe with hot pepper

You get a classic gorloder if you add hot pepper to horseradish. I offer you a recipe for winter harvest. However, and only after cooking, you can safely put the horseradish on the table, the seasoning will come out at the highest level. Serious crap will come out, keep in mind.

Take:

• Horseradish - 300 gr.
• Tomatoes - 2.5 kg.
• bell pepper- 600 gr.
• Hot pepper - 300 gr.
• Garlic - 300 gr.
• Sugar - 1 glass.
• Salt - 2 large spoons.
• Table vinegar - 1 cup.

Step by step recipe for horseradish:

1. Grind the peeled and prepared vegetables in any way available to you. I, without further ado, do it with a blender. The only thing is, in this case, cut the horseradish smaller.
2. Add spices, mix thoroughly and send to jars. Store horseradish in the refrigerator and enjoy.

Horseradish - a classic recipe for cooking with beets

According to this recipe, you will cook horseradish without tomatoes and garlic, replacing them with beets. Beetroot horseradish will turn out not very strong, sweet and sour, but many do not like vigorous seasoning, this preparation is just for them.

Take:

• Horseradish - 1 root.
• Beets - 2 pcs.
• Salt, sugar, vinegar - take everything to taste.

How to cook horseradish this recipe:

1. Peel the vegetables and chop them with a blender, or in the old fashioned way, through a meat grinder. To be honest, I rub beets on a grater, I like it better this way.
2. Season the sauce with sugar, vinegar and salt. Do not like vinegar - take lemon juice, then the seasoning will be softer in taste.
3. Stir and transfer to a jar, close tightly with a lid.

How to prepare horseradish root

Whatever recipe classic cooking you didn’t use horseradish, there is one main condition: horseradish root must be good quality. And this means that you need to dig it out at a certain time. Namely: after frosts. Then he will be truly vigorous and strong. The summer root will not give the seasoning the desired qualities, neither taste nor useful.

And one more good advice: the classic seasoning does not imply long-term storage and must be prepared immediately before use. This means that, of course, you can make preparations for the winter, but it must be canned. Therefore, do not make a lot of horseradish at once, it is better to keep the fresh root, and make fresh portions of seasoning as needed.

How to peel a horseradish root

Do not wash the horseradish root before cleaning, first clean it with a knife and only then rinse it.

I think everyone will agree with me that peeling onions, compared to the process of rubbing horseradish, is child's play.
To facilitate mutual understanding, try, if possible, to do this in the fresh air. Experienced housewives advise putting a plastic bag on the meat grinder, this will also soften the effect of essential oils that cause tears.

Horseradish from tomatoes with apples - also very good recipe cooking a classic seasoning, see the video on how to make it right. Be healthy, my dear! With love… Galina Nekrasova.

Horseradish with tomatoes and garlic for the winter– popular spicy snack. It is served with meat, jelly, potatoes, dumplings or any other homemade dishes. Sometimes they just spread it on bread. She has a lot of names: horseradish, Siberian adjika, gorloder, zhguchka or cobra.

Food preparation

There are always two main ingredients in the composition - tomatoes and horseradish. Optionally, you can add various vegetables and spices.

Tomatoes are prepared on the day of preparation of snacks. They should be fleshy with a thin skin, which is removed in advance. The size of the fruit is not important. They are crushed with a blender, meat grinder or juicer.

Horseradish is the second necessary component of the sauce. You can prepare its roots yourself if they grow in a summer cottage. They should be young, not loose and without yellowing. It is better to dig it out in late autumn, so that it is sharp and fragrant.

Hostess tip! To chop the horseradish root, you need to rub it on a fine grater.

Cooking crap fast, the whole process takes almost 60 minutes. Then it must be decomposed into a glass container and put away for storage in a cold place.

It is better to choose a container for storage that is not large (from 100 to 500 ml), so that the contents of an open jar do not quickly turn sour.

You can store the workpiece in the refrigerator or basement.

Classic winter recipe

This option is the easiest, cooking is within the power of even a novice hostess. It is better not to change the proportions so that the taste of the sauce does not disappoint.

Required Products:

• 1.2-1.5 kg of tomatoes;
• 100 g ground horseradish root;
• 5-6 cloves of garlic;
• 1 Bell pepper;
• 1 teaspoon ground pepper (add to taste);
• 1 st. a spoonful of sugar;
• 1.5 st. spoons of salt.

Cooking steps:

1. Wash the tomatoes, remove the stalk and mash them, in any way possible.
2. Pour the mixture into a saucepan, bring to a boil, cook until slightly thickened, 15-20 minutes.
3. Wash the bell pepper, remove the seeds, chop in a blender.
4. Grind the garlic through a press.
5. All prepared vegetables are added to tomato juice, the whole mass is mixed.
6. Salt and sugar are also poured here, at the very end is added ground pepper taste.
7. Hot mass is poured into jars.
8. Sterilize in boiling water for 5-10 minutes, roll up.
9. Leave to cool completely, then move to storage in a cold place.

Watch the video! How easy and simple it is to make "crap"

Horseradish with tomatoes and garlic without cooking

The recipe for raw vigorous sauce contains garlic, horseradish and chili peppers, which are excellent preservatives, so the appetizer can not be sterilized.

Required products:

• tomatoes - 1.5-2 kg;
• grated horseradish root - 3 tbsp. spoons;
• chili pepper - 1 medium size;
• garlic cloves - 6-7 pcs;
• vegetable oil - 1 tbsp. spoons;
• salt - 1-2 tbsp. spoons;
• sugar - 1-2 tbsp. spoons.

Cooking steps:

1. Grind the tomatoes in a meat grinder, simmer in a saucepan over low heat for 30 minutes, so that the excess liquid is gone.
2. Peel and finely chop the pepper.
3. Grind garlic, mix with chili and horseradish, send everything to tomato puree, add vegetable oil.
4. Boil for 5 minutes, turn off the heat.
5. Add salt, sugar and pour into jars.

Watch the video! Horseradish - a recipe without cooking for the winter at home

Raw horseradish without sterilization for the winter

Some housewives do not sterilize horseradish, because the composition contains horseradish and garlic, which perfectly disinfect products, thereby ensuring their long-term storage.

Required products:

• 6-8 garlic cloves;
• 2 kg of tomatoes;
• 3 art. tablespoons of grated horseradish root;
• 1 teaspoon 6% vinegar;
• 1 st. a spoonful of salt;
• 1 st. a spoonful of sugar.

Cooking steps:

1. Prepare the tomatoes, make juice out of them and cook it for 15-20 minutes.
2. Then add grated horseradish, sugar and salt.
3. Crush the garlic and add it to the tomato mixture.
4. At the end of cooking, vinegar is added.
5. Hot Siberian adjika is poured into prepared containers, rolled up.

The snack can be eaten in a day, but it will be best if it is infused for 2-3 weeks.

Watch the video! KHRENOVINA - Vigorous Russian universal sauce

Recipe with plum without garlic

Sweet fruits will give a special aroma and interesting flavor notes.

Required products:

• tomatoes 1-1.2 kg;
• chopped horseradish root - 2 tbsp. spoons with a slide;
• plums - 3 pcs;
• salt-1 tbsp. spoons;
• sugar-1 tbsp. spoons.

Step by step preparation:

1. Remove the skin from the tomato. To do this, cut them slightly, scald with boiling water and immediately lower them into cold water. Process the pulp with a juicer or meat grinder to make tomato puree. To remove excess liquid, you can boil it for 15 minutes.
2. Peel and pit the plums, grind and add to the tomatoes.
3. Chopped horseradish, add pepper to the tomato-plum mass.
4. Salt, add sugar, boil for 2 minutes and turn off the heat, pour into jars.
5. For sterilization, put the jars with the workpiece for 10-15 minutes in the oven, heated to 80 degrees.
6. Roll up.

Horseradish with pepper

In this recipe, you can use bell pepper or hot chili. And it is better to take both types to give the appetizer sharpness and unusual taste.

Required products:

• tomatoes - 1.5-2 kg;
• ground horseradish root - 3 tbsp. spoons;
• bell pepper and chili - 1 pc;
• garlic - 4-5 cloves;
• 6% vinegar - 1 tbsp. spoons;
• salt - 1 tbsp. spoons;
• sugar - 1 teaspoon

Step by step preparation:

1. Process the tomatoes in puree, pour into a saucepan, cook for 15-20 minutes, so that the excess liquid evaporates.
2. Cut the peppers and garlic as finely as possible, pour into the tomato mass.
3. Add vinegar, salt and sugar, turn off the heat.
4. Pour hot appetizer into jars and roll up.

Watch the video! X renovina with pepper

Recipe for long term storage

To keep the sauce longer, add more vinegar to it. But it makes the appetizer sour, neutralizing the spiciness.

Ingredients:

• tomatoes - 1-1.2 kg;
• ground horseradish - 3 tbsp. spoons;
• 9% vinegar - 2 tbsp. spoons;
• 1 st. a spoonful of salt;
• 1 st. a spoonful of sugar;
• 1 st. the spoon sunflower oil;
• garlic - 4-5 cloves.

Step by step preparation:

1. Make tomato puree and cook it for 15 minutes to remove excess liquid.
2. At the end, add horseradish, garlic, vinegar, sugar and salt, pour in oil.
3. Stir and pour into jars, leave to cool completely.
4. Store in the basement or refrigerator.

How to make shit so that she stood for a long time and did not turn sour:

• The jars into which the snack will be poured must be washed with soda and, or.
• Use only clean dishes in the process.
• It is good to sort through the tomatoes, use only whole and undamaged ones.
• Roll up only with disposable lids to close the jars tightly.
• Opened jars can be stored for 30 days in the refrigerator.
• Horseradish, which was prepared for the winter, can be stored for 4-5 years, becoming only sharper over the years.

Such an appetizer will always be appropriate on the table, everyone at home will love it and guests will appreciate it!

Watch the video! Horseradish - 2 delicious recipe

horseradish snack for the winter, perhaps known to all generations. Even those who are not her fans can easily distinguish the unique aroma of this root crop. Daring and bright in taste, filled with aromas and useful substances, horseradish root is an indispensable product for winter preparations.

The most common horseradish snack is horseradish, or gorloder, or simply horseradish. Most often, it includes tomatoes, garlic and the actual horseradish root. Each hostess has her own technique for preserving dishes for the whole winter: someone cooks, someone adds vinegar, someone aspirin, and someone thinks that nothing is needed.

Another popular recipe is an appetizer with beets. Boiled or raw - these are, again, variations to taste. And finally, there is a recipe for making horseradish by itself - with a little spice and vinegar - such a recipe is found even in a book about tasty and healthy food.

In general, horseradish is considered as excellent a product for fighting diseases as garlic or onions.

A horseradish appetizer in any of its versions is a spicy and spicy dish. Therefore, it is often called "male" and is correlated with mustard in terms of taste. The appetizer is usually served with lard, bread or ham. However, in itself it is very good, especially during the cold season.

Since horseradish must be finely chopped when preparing snacks from horseradish, it can be very corrosive to the eyes and nose. In order not to suffer during cooking, we advise you to pull a transparent bag onto the bowl where the product will be poured and tie it on the edge of the meat grinder. Thus, the smell will not go into the room. Immediately after chopping, remove the bag along with the bowl, tie it up and put it away until it's time to add the horseradish to the rest of the ingredients.

How to cook a horseradish snack for the winter - 15 varieties

Red sweet pepper perfectly complements the tomato flavor of the workpiece. At the same time, it does not interfere with the pronounced taste of horseradish and garlic.

Ingredients:

• Tomatoes - 1 kg
• Garlic - 1 head
• Horseradish - 0.5 kg
• Bulgarian pepper - 2 pcs.

Cooking:

All products must first be peeled and seeds. Grind with a blender (meat grinder) to get a homogeneous mushy mass.

In fact, the snack is ready. You can pour it into jars and roll it up for the winter - over time it will become even sharper.

Unusual harvesting option using apples. The sweet sourness of the fruit softens the taste of horseradish well.

Ingredients:

• Horseradish root - 100 g
• Fresh apples - 5 pcs.
• Sugar - 90 g
• Salt - 70 g
• Table vinegar - 70 ml

Cooking:

Boil apples without peeling. Rub them through a grater. Horseradish also grind, mix with apples.

Prepare the brine: in boiling water (1 liter), dilute sugar, salt, vinegar. Pour hot food over, let stand until cool, drain excess liquid.

Perhaps the most classic recipe preparation of the so-called "Hrenovina". A minimum of products, with a maximum of taste and benefit.

Ingredients:

• Fresh tomatoes - 3 kg
• Horseradish (root) - 100 g
• Garlic - 1 head
• Salt - 1.5 tbsp. l.

Cooking:

Prepare the tomatoes in advance, wash and cut into quarters. Remove the peel from the horseradish root and chop it (do not grind, for laying in a meat grinder). Now drive all products, including peeled garlic, through a meat grinder. Add salt, mix thoroughly. Pour into banks. If the appetizer will be served at the table without spinning for the winter, let it brew for two or three hours.

Horseradish should be passed through a meat grinder as a last resort.

A hearty appetizer that will perfectly replace or complement the usual sauerkraut. Spicy horseradish will hide behind the sweet taste of cabbage, making it very spicy.

Ingredients:

• White cabbage - 2 kg
• Horseradish - 100 g
• Carrots - 1 kg
• Bulgarian pepper - 0.5 kg
• Vinegar 9% - 1 cup
• Garlic - 1 head
• Sugar - 250 g
• Salt - 1 tbsp. l.
• Sunflower oil - 100 ml
• Spices - to taste

Cooking:

For seaming, you need a marinade from boiling water. In one liter of water, stir a glass of sugar, a large spoonful of salt, 100 ml of sunflower oil, and spices if desired. Boil the brine for five minutes, pour in the vinegar.

Cut the cabbage into strips, chop the carrots and peppers into strips. Grate horseradish and garlic. Put all the products in a deep bowl, mix, arrange in jars.

Fill with brine to the neck and roll up.

Another version of horseradish, but this time with the addition of vinegar. It is believed that vinegar helps to reveal the taste of the snack, and also contributes to its preservation.

Ingredients:

• Fresh tomatoes - 3 kg
• Horseradish root - 100 g
• Garlic - 1 head
• Salt - 2 tbsp.
• Sugar - 2 tablespoons
• Vinegar 9% - 1 tbsp. l.

Cooking:

Wash and cut the tomatoes, pass them through a meat grinder. Grate the horseradish and garlic, add to the tomatoes. Add spices, taste, add salt to taste. Pour in the vinegar, stir. Pour into sterile jars, seal and store in a cold place.

A simple recipe with a minimum of ingredients. Lemon is used as a preservative and flavor accent.

Ingredients:

• Horseradish root - 1.5 kg
• Lemon - 1 pc.
• Salt - 1 tbsp. l.
• Sugar - 3 tbsp. l.

Cooking:

Grind the peeled horseradish root. Add spices to it, pour boiling water until a thick slurry is obtained. Arrange in sterilized jars, add one teaspoon on top lemon juice. If desired, you can add grated zest.

If you are afraid of the sharp taste of horseradish, mix it with sour cream when serving. It will greatly soften its taste.

Do not be afraid of such an ingredient as aspirin. It acts here only as a preservative, that is, it retains the freshness of the product for a long time. If you are making a snack not for seaming for the winter, aspirin can be omitted - but then stored in the refrigerator for no more than two weeks.

Ingredients:

• Fresh tomatoes - 10 kg
• Bulgarian sweet pepper - 1 kg
• Garlic - 400 g
• Horseradish (root) - 650 g
• Aspirin tablets - 15 pcs.
• Salt, sugar - to taste

Cooking:

Pass through the meat grinder all the vegetables, after cleaning them. Powder the aspirin and add it to the mixture of vegetables. Add 3 tbsp. l. salt and 1 teaspoon sugar. Check for spices, add salt if desired. Pour into banks.

A very simple recipe in which everything is prepared quickly and without additional investments. This appetizer can be good sauce to many dishes.

Ingredients:

• Horseradish (root) - 100 g
• Mayonnaise - 200 g

Cooking:

Grate the peeled horseradish root on a grater or chop in a blender. Mix it with mayonnaise and arrange in jars. Roll up and put away in a cold place.

Mono-piece of horseradish root. Nothing superfluous - only the bright taste and aroma of the root crop.

Ingredients:

• Horseradish root - 200 g
• Salt - 1 tsp
• Sugar - 2 tsp
• Table vinegar - 25 ml

Cooking:

Prepare the brine: add salt, sugar and vinegar to 400 ml of water at room temperature. Mix well.

Peel the horseradish and pass through a blender or meat grinder to make it as small as possible.

Pour the finished horseradish with brine, mix everything very well, it is better to do this in several stages.

The interesting, sweet taste of the appetizer is the main advantage of this recipe.

Ingredients:

• Apples - 1 kg
• Carrots - 1 kg
• Horseradish - 200 g
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.

Cooking:

All products must be grated. First, wash and clean.

Mix everything well, arrange in jars. per liter hot water stir in sugar and salt. Fill the jars with brine, sterilize under a covered lid. Roll up and keep warm.

If the horseradish root has been stored for a long time, or is overripe, or you want to get rid of its excessive bitterness, soak it overnight in water. During this time, the root will give off bitterness to the water, and absorb additional moisture, which will make it more pleasant and tender in taste.

An unusual recipe using beetroot juice. The beetroot itself is not added at the same time - so those who do not like it will like the recipe.

Ingredients:

• Horseradish root - 300 g
• Fresh beets - 1 pc.
• Salt, sugar - to taste
• Vinegar - 2 teaspoons

Cooking:

Peel the beets and pass through the juicer - you will need its juice. Pass the horseradish root through a meat grinder using the smallest grate. Add spices (2 teaspoons each) and vinegar to the mixture. Pour in chilled boiled water (100-200 ml) and beetroot juice. The gruel should not be too watery.

Beautiful, elegant and unusual snack for all. She will decorate any festive table and it only takes a few minutes to prepare.

Ingredients:

• Green (unripe) tomatoes - 2 kg
• Horseradish (root) - 200 g
• Garlic - 1 head
• Salt - 2 tbsp. l.
• Sugar - 6 tbsp. l.
• Vinegar 6-9% - 50 ml
• Fresh parsley - to taste

Cooking:

For the dish you need solid, whole tomatoes, without flaws. They need to be washed, and each cut - but not completely. You need to cut them either in half or into quarters, somewhere up to the middle of the tomato. In the resulting cracks you need to lay garlic, horseradish and greens. Clean them first, grate. Finely chop the parsley.

Gently push the fillings into each cut so that the tomatoes retain their appearance. Immediately put them in sterile jars and pour marinade over them.

Marinade: for one liter of boiling water, the indicated amount of spices and vinegar. Boil, pour ready-made jars down the throat and roll up.

An additional sharpness and so, in general, a spicy dish, gives hot pepper. Fans of spicy recipe should try this.

Ingredients:

• Fresh tomatoes - 2 kg
• Garlic - 3 heads
• Hot hot pepper - 1-2 pcs.
• Horseradish (root) - 500 g
• Salt - 2 tbsp. l.

Cooking:

Wash the tomatoes, cut, pass through a meat grinder or blender. Press the garlic through a crusher. Release the pepper from seeds, cut the horseradish root and send it after the tomatoes through a meat grinder. Add salt - 3-4 tablespoons (adjust to taste).

A savory, sour appetizer, strikingly different from tomato appetizers with horseradish. It has some kind of warm tinge of the Caucasus, and it is definitely worth cooking.

Ingredients:

• Horseradish (root) - 300 g
• Plums - 200 g
• Salt and sugar - 1 tbsp. l.
• Vinegar 9% - 100 ml

Cooking:

For the dish, you can use any plum, including sour. Wash the plum, remove the stones. Soak horseradish overnight with water, and in the morning cut into cubes and pass through a meat grinder along with plums. Pour boiling water over the resulting mass - it will take about half a liter for the indicated weight of the products to make a slurry. Pour spices on top, pour vinegar and roll up the lid.

The amount of sugar can be adjusted depending on the acidity of the plum.

This option of cooking horseradish for the winter is considered Ukrainian. The interesting color of the finished dish is in perfect harmony with the bright taste.

Ingredients:

• Horseradish roots - 400 g
• Boiled beets - 4 kg
• Garlic - 200 g
• Salt - 1 tbsp. l.
• Sugar - 3 tbsp. l.
• Vinegar - 1 tbsp. l.

Cooking:

Prepare horseradish and garlic. Pass the beets through a meat grinder, horseradish - through it, or through a blender. Put the beets on the fire, add all the other ingredients, spices, bring to a boil. After a couple of minutes, pour in the vinegar, boil a little more and pour into jars.

Horseradish in Russian cuisine is famous for its hotness and special vigorous "anger". Not everyone likes it. But the sharpness of the seasoning can be softened with the help of honey, tomato juice, lemon, beets - the result is an amazing horseradish appetizer that can decorate the most sophisticated table. It can be cooked according to original Russian and original recipes. modern recipes, focus on spiciness or enhance the aromatic component, cook as a condiment or an independent savory dish.

Horseradish is the head of everything

Spicy spicy seasoning from the roots of the vegetable of the same name, ground into gruel, is considered a primordially Russian invention and dominates in national cuisine up to the 18th century. Horseradish was eaten in large quantities with jelly, jelly, aspic from fish, boiled, baked meat. He was a frequent, if not daily, guest, both at the lordly and peasant tables. With the advent of mustard, which replaced horseradish in everyday cuisine, it is gradually moving into the category of "aristocratic" seasonings. What is called, "from rags to riches."

In terms of gastronomy, taste spicy vegetable can be described as sweet-evil. In the first moments, the seasoning seems soft and tender, the more unexpected and piquant is its extremely strong pungency, which knocks out a tear.

In Russia, a foreigner was often recognized by his inability to eat dishes seasoned with horseradish. The secret is simple. First you need to bite off and chew a piece of meat (fish) and only after that, without swallowing, put a portion of horseradish into your mouth. With this method of eating, the taste buds and sense of smell are protected from caustic essential oils. If you start with seasoning, then even a tiny dose of it can cause a "violent reaction" of the body.

How to choose and prepare vegetable roots?

Before you make a horseradish appetizer, you need to properly prepare the base - choose, peel, grate the rhizomes of a spicy vegetable.

The second sign of high-quality raw materials is its juiciness. If horseradish is grown in conditions of moisture deficiency, the roots quickly become stiff and acquire a coarse fibrous structure. In such cases, it is advised to soak it in water, but, unfortunately, this will not add juiciness. It will be really easier to rub the soaked root, but part of the aroma and causticity, for which it is basically valued, will go into the water.

When the raw material is selected, it is necessary to make a basic preparation for snacks from it.

1. The roots are washed, scraped off (do not cut off!) The top layer, damaged areas are removed.
2. Cut into small pieces to make it easier to grind.
3. The rhizome is crushed to a mushy state. The consistency is considered ideal when the slurry becomes slightly moist due to the released juice.
4. Transfer the grated mass to a container with a lid so that the essential oils do not evaporate.

In the refrigerator, such a blank can be stored under a tight lid for no more than 6-8 hours without losing its “acidity”.

There are many ways to twist horseradish without shedding tears. To do this, it is enough to put a plastic bag on the socket of the meat grinder, securing it with an elastic band, or use any kitchen appliance with a lid (combine, blender, chopper chopper).

Horseradish and K⁰

As already mentioned, in appetizers, not everyone likes the “vigorous spirit” of horseradish. But it can be corrected with the help of various seasonings, spices, and other vegetables.

• With the help of sugar, honey, the sweet notes of the snack are enhanced.
• Lemon juice, vinegar (preferably natural), tomato juice softens the tartness of freshly cooked horseradish, but adds extra pungency when the essential oils gradually evaporate. It is the acid that “preserves” the seasoning for longer storage.
• Garlic creates an amazingly harmonious aromatic composition with horseradish - spicy and refreshing.
• Chili peppers give the seasoning a scalding sharpness that is not characteristic of horseradish.
• Sour cream, mayonnaise add contrasting sensations, ennoble a spicy snack.

From words to deeds: horseradish snacks

Table horseradish in Russian

Prepare 0.5 kg of thick juicy roots. Please note that the recipe indicates net weight, so weigh after the vegetable has been cleaned and any damaged areas have been removed.
We cut the roots into small pieces, twist them in a meat grinder with the smallest grate or grind in a blender. We close the workpiece tightly, set aside.

The next step is to prepare the brine, for which we take:

• 400 ml filtered water;
• 10 g of salt;
• 40 g of sugar;
• 80 ml lemon juice (freshly squeezed)

Dissolve salt and sugar in boiling water, when it cools down to 50⁰ C, pour in the juice and combine the marinade with grated horseradish gruel, mix thoroughly. Put the seasoning in a glass container with a lid, store in the cold.

If you want to preserve the authenticity of the snack, do not put anything in the marinade except salt and sugar. Lemon is already the influence of European tradition. To give horseradish delicacy, before serving, add a little thick sour cream or homemade mayonnaise. But it's also an amateur.

Siberian "light"

As soon as they don’t call names a horseradish appetizer with tomatoes and garlic - horseradish, cobra, spark. It is understandable, a duet of horseradish with garlic is an explosive combination. And the most desperate thrill-seekers strive to aggravate it with hot pepper.

This dish comes from Siberia, in classic version consists of:

• horseradish (calculate a serving for 250 g);
• garlic (peeled) - 100 g;
• tomatoes (ripe, but dense) - 2 kg.

Salt and sweeten to taste, the indicated amount is about 1 tbsp. a spoon without a top of salt and the same or slightly less sugar.

Horseradish roots and garlic cloves are ground separately to the consistency of a “sticky” gruel. A blender helps a lot in this matter, but in a meat grinder the texture is more lumpy.

Tomatoes are passed through a meat grinder or chopped with a combine. Well, if you have fruits with a minimum amount of juice and fleshy pulp, then the seasoning will turn out to be thicker, richer.

Tomatoes are combined with garlic-horseradish mass, seasoned with salt and sugar. Varying with horseradish and garlic, adjust the spiciness of the snack. The above recipe is quite hot, to reduce the spiciness, take 50–60 g of spicy additives for 1 kg of tomatoes.

Love a snack that is more picky, twist hot peppers with tomatoes.

Adjika with horseradish

The popular appetizer adjika made from pepper and garlic becomes brighter, richer and piquant under the influence of horseradish - we offer one of the many seasoning recipes.

To prepare the base of the sauce, you will need 2 kg of red dense tomatoes with a fleshy texture. Too watery, immature tomatoes are not suitable, as they will give a lot of liquid, adjika will turn out to be rare. The indicated amount will be seasoned:

• bell pepper, fleshy, thick-walled, red - 20 pcs.;
• hot pepper - 3-4 pcs.;
• garlic - 1 cup of cloves passed through a garlic press;
• horseradish - 1 cup of roots crushed into gruel;
• sugar - 125 g;
• vinegar - 125 g;
• salt - to taste, approximately 50-60 g.

Using a meat grinder, food processor or blender, grind tomatoes, peeled seeds and peppers (sweet and hot) in a puree. Separately grind garlic, horseradish. The crushed components are mixed, combined with salt, vinegar, sugar.

This horseradish appetizer can be used as a fresh preparation for the winter, that is, do not boil, do not sterilize. To do this, just add 1 tsp to adjika. salicylic acid, then put into jars, close with airtight lids. Preservation for 3-4 months in a refrigerator or cellar is guaranteed.

Beet options

Horseradish dyed with beetroot juice is a culinary masterpiece of Polish cuisine. Table beets in the corresponding snack are used in different ways:

• raw and boiled;
• only juice and together with "cake";
• finely grated and in large pieces.

Let's consider several options.

1. 500 g of chopped horseradish roots are poured into 400 ml of beetroot juice (can be partially diluted with boiled water), in which 20 g of salt, 40 g of sugar are dissolved.
2. Boil and pass through a meat grinder 2 medium-sized beets, combine it with 200 g of grated horseradish, pour 180 ml of brine. To prepare it in boiled water, dilute 1 teaspoon of salt, 1 tbsp. a spoonful of sugar, 100 ml of vinegar. If desired, the finished seasoning for a more uniform consistency can be additionally whipped in a blender. Store the sauce in small jars in the refrigerator.
3. In 2-3 liters of water, boil 2 kg of peeled, cut into small pieces of beets (this is important, since a decoction is used in the appetizer). 200 g of grated horseradish and a large lemon cut into quarters are added to boiled beets. In 1 liter of decoction dissolve 1 tbsp. a spoonful of salt and 2 - sugar, pour the workpiece. Beetroot in a snack should be infused for at least 3-4 days, and you can try.

green horseradish

We are used to the fact that tomato sauces turn red in sauces. What about green tomatoes? No, not just unripe fruits, but special green-colored varieties. There are such - Doctor Green, Golden Zebra, Emerald Pear, etc. When ripe, they are sweet and fleshy.

For 1 kg of unusual green tomatoes you will need:

• 4 chili peppers (green so that nothing gets out of the color scheme);
• 300 g of grated horseradish roots;
• 1 large head of garlic, squeezed through a garlic press;
• 1 st. a spoonful of salt.

Beat tomatoes and pepper in a blender until puree, combine with garlic and horseradish gruel, salt. Unusual emerald appetizer will decorate any festive table.

Horseradish appetizer with apple

A savory snack with a delicate texture is obtained from horseradish and baked apples. Required Ingredients sauce:

• horseradish - 100 g;
• green apples, sour - 2-3 pcs.;
• garlic - 2-3 cloves;
• salt, sugar - to taste;
• apple cider vinegar - 2 teaspoons.

Bake apples, peel and core, puree in a blender. We pass the horseradish through a meat grinder with a fine-mesh grate, squeeze out the garlic, combine with an apple and beat together again with a blender. Salt the sauce, if necessary, add sugar, pour Apple vinegar. If the appetizer is immediately served on the table, it is advisable not to use vinegar. It is more needed as a preservative.

Pickling horseradish for the winter

In the season (summer, autumn) horseradish snacks are better to eat freshly prepared, but you want to stock up spicy seasoning and for the winter. One option is to store the roots in the cellar. If this is not possible, you will have to marinate the appetizer.

For 1 kg of grated spicy vegetable roots, prepare the following ingredients:

• 3-4 beets (needed to obtain fresh beetroot juice);
• 3 chili peppers;
• 75 g of salt;
• 150 g of sugar;
• 150 g 9% vinegar.

Pieces of horseradish, pepper grind to a homogeneous gruel. Squeeze the juice from the beets through a juicer or rub the roots and squeeze them with gauze. We need about 800 ml of juice, if it turned out less, it's okay, add cold boiled water to the required volume. Based on the juice, make a marinade, combine it with horseradish. Pour into small jars and seal tightly. Thanks to the vinegar, the seasoning keeps well.

Horseradish Sauce with Tomatoes:

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