Horseradish seasoning recipe. Seasonings from horseradish for the winter

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

This horseradish seasoning is served with meat dishes, and of course with jelly, where without it is a classic of the genre!

horseradish preparation

Cooking horseradish at home is divided into several parts of the work:

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

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

3). grind and add the necessary ingredients.

Grate the peeled horseradish roots on a fine grater or grind through a meat grinder. To avoid tears from the sharp aroma of horseradish, put a plastic bag on the meat grinder. If there is a food processor that will grind the roots in a matter of minutes, then use it.

Horseradish with vinegar - a classic recipe

Now we proceed directly to cooking horseradish at home. According to this recipe, "Russian horseradish" is obtained, nuclear!

We will need:

1 kg. fuck

3 tbsp sugar

2 tbsp salt

2-2.5 glasses of water

4-5 tablespoons of vinegar

How to cook horseradish at home for the winter

In a bowl with chopped horseradish, add water, salt, sugar and table vinegar. We mix everything well. Then we transfer to jars and close the lids so that the contents do not exhale.

As for water, add enough to get the consistency of thick porridge. As for vinegar, salt and sugar, add to taste. We do in the indicated proportions, and this option suits us. Long shelf life seasoning is ready!

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

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

General information

Before telling you how to cook 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 during pickling of various vegetables. In addition, the root of the plant is very popular with cooks. He is long and thick. It is actively used as the 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 help to digest protein foods well.

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 surpasses the 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 able to release volatile substances or so-called plant 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 cook 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 the 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 - use at discretion;
• sand-sugar and table salt - use to taste;
• lemon, or rather juice squeezed out of it - a few small spoons;
• fat sour cream - add to taste and desire (can be replaced with mayonnaise).

Component processing

As you can see, the horseradish seasoning recipe presented includes a minimum of inexpensive and affordable products. And before you start cooking 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 must be grated on a fine grater.

So that the horseradish root does not run out of steam, 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 small amount of water until a thick porridge is obtained. Next, you need to add granulated sugar to the product and If you additionally use fresh lemon juice or zest, then it is advisable to reduce the amount of cooled boiling water. This is due to the fact that homemade seasoning should have a thick, not watery, consistency.

How to Present

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 preserved for 10-13 hours.

How to make horseradish seasoning with tomatoes

Khrenovina 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 processing

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 prepared homemade dumplings. So that you can enjoy this seasoning, we decided to present you with its detailed recipe.

First you need to process all the ingredients. Wash the tomatoes and cut off all the navels, and peel the horseradish root and garlic well.

sauce preparation

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. However, it should have a fairly liquid consistency. Next, you need to add salt and chopped pepper to the resulting sauce to taste.

Final stage

As you can see, horseradish for the winter is preparing quite quickly. After all the ingredients are mixed, they must be placed in glass jars, closed with lids and immediately put in the refrigerator. Store the finished sauce should be the only way. After all, if you leave it at room temperature, it will ferment and turn sour very quickly.

Easy Horseradish Recipe

A fairly large number of housewives simply and then use it as a spicy addition to second courses. For this method, we may need:

Cooking method

The presented horseradish seasoning recipe is very popular among those who love it. 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 strongly 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 save such an appetizer, it should be put in a sterilized glass jar and rolled up well. Such a seasoning can be added not only to second courses, but also used to prepare various sauces.

We make delicious seasoning with beets

Horseradish seasoning with beets is very tasty and fragrant. 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 you make horseradish seasoning, you should prepare all the ingredients. The roots must be washed and cleaned, and then wiped dry and chopped with a meat grinder. Beets need to be rinsed, put in a saucepan, pour 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 fragrant seasoning. To do this, drinking water must be poured into a saucepan, and then boil it, add salt, sugar and ground horseradish roots. In this composition, the ingredients need to be cooked for 23 minutes. In this case, the fire should be minimal.

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

seasoning seasoning

After the seasoning is cooked, it must be removed from the stove, and then refined oil and apple cider vinegar are added. After mixing the ingredients with a large spoon, they should be placed hot in sterilized jars and immediately rolled up hermetically.

After cooling the seasoning at room temperature, it must be removed to the 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 direct seaming.

You can serve beetroot seasoning with horseradish to any second and first courses. In addition, some housewives often add it to borscht or use it as a snack salad, putting it on a thin slice of bread.

Horseradish contains active ingredients that are plant antibiotics that are harmful to some microbes, essential oils with antiseptic properties and vitamins. Raw horseradish contains fiber, carbohydrates, nitrogenous substances and fats. Horseradish is rich in macro and microelements: potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron and other minerals. Horseradish contains ascorbic acid; and horseradish roots contain five times more vitamin C than oranges and lemons; phytoncides, capable of killing pathogenic microbes, endow horseradish with bactericidal properties; essential mustard oils, sugar, starch, resinous substances, carbohydrates, fiber, B vitamins: B1, B2, B3, B6, B9, folic acid PP, E. There is a lot of carotene in fresh horseradish leaves, and horseradish root also contains sugar, various amino acids , bactericidal protein substance - lysozyme and organic compounds. The healing properties of horseradish have long been known to medicine. Horseradish improves intestinal activity, has choleretic, expectorant, antiscorbutic properties. It is prescribed for colds, various inflammatory processes, diseases of the gastrointestinal tract, liver diseases, gout, rheumatism, bladder, skin diseases.

Horseradish prevents scurvy, influenza and other colds and infectious diseases of the upper respiratory tract. Horseradish is used in traditional medicine as a powerful stimulant for the digestive system. Horseradish is also used to treat inflammation of the urinary tract. Horseradish has a powerful diuretic property, therefore it is used for nephrolithiasis, cystitis, as well as gout and rheumatism. Poultices of fresh horseradish are useful for frostbite, facial neuralgia and rheumatism of the joints. Horseradish with vinegar and glycerin is used to treat whooping cough and tonsillitis. Horseradish can be preserved with various additives. Below set horseradish recipes, detailed how to cook horseradish yourself at home.

I have the most delicious and quick homemade horseradish recipe. I take root horseradish and lightly scrape the washed roots with a knife. I cut the horseradish into small pieces and load it into a coffee grinder.

I grind the horseradish and put the horseradish puree in a beautiful small jar. I pour into a jar of horseradish tomato, zucchini, ginger or cucumber marinade, in a jar of pickled cucumbers or tomatoes there is already everything you need: spices, salt, sugar. I pour cold tomato marinade into chopped horseradish and stir, if horseradish puree is still thick, then I just add a drop of marinade. Me this recipe horseradish root like it the most. Everything is done very quickly, and it’s so delicious that you want to eat horseradish with a spoon. The only thing is when I open the lid from the coffee grinder and put horseradish in a jar, I try to do everything quickly so as not to breathe in vapors fuck And I do it with the window open.

Horseradish sauce with vinegar and beetroot *

Horseradish- 200 g, vinegar 3% - 100 g, beetroot juice or boiled beets - 50 g, salt, sugar to taste.
Grated horseradish is combined with vinegar or lemon juice, salt, sugar, at the end pour in beet juice (raw beets are rubbed on a fine grater and squeezed through gauze) or grated boiled beets are added and stirred.

horseradish
beetroot juice - 500g
vinegar essence 80% - 30g
sugar - 80g
salt - 40g.

For cooking horseradish spices you need to prepare the marinade filling. Preparing the marinade.
Dissolve sugar, salt in water, bring to a boil, add spices, cover and cool to a temperature of 50 degrees. Then add vinegar essence and leave for a day. After infusion, filter the filling through gauze and mix thoroughly with horseradish. Ready horseradish Arrange in jars, cover with varnished lids and put in a pan with water heated to 50 degrees for sterilization. Sterilization time at a temperature of 100 degrees for cans 0.5 l - 20 minutes, 1 l - 25 minutes. At the end of processing, the jars are hermetically sealed, turned upside down and cooled.

Horseradish marinated with beets

red beets - 900 g
horseradish - 100-150 g
sunflower oil - 3-4 tbsp.
vinegar 9% - 2-3 tbsp.
sugar - 1.5 tbsp.
salt - 2 tsp
ground black pepper - on the tip of a knife

Select young fresh beet root crops, wash and cook large root crops for 45 minutes, small ones - 30 minutes. Peel off the skin and cut into small cubes or slices. Fresh horseradish chop, mix with beets, put in an enamel pan, add sugar, salt and pepper. Boil sunflower oil for 10 minutes and also pour into a saucepan. Mix the contents of the pan and heat over low heat to 70-75 degrees C, then remove the pan from the heat, add vinegar, mix everything and fill the jars. Pasteurize at a temperature of 90 C: half-liter jars - 20 minutes, liter - 25 minutes. Preparations for the winter.

Horseradish sauce with vinegar and carrots

Horseradish - 200 g, vinegar 3% - 100 g, carrot juice or boiled carrots - 50 g, salt, sugar to taste.
The sauce is prepared in the same way horseradish sauce with vinegar and beets*.

Siberian seasoning "Hrenovaya"

This is the basic recipe. There are options when more pepper is added (both black and red ground, and Bulgarian sweet), vinegar, sugar.

This seasoning is also called "Spark".

Ingredients:
3 kg tomatoes,
250 g horseradish
250 g garlic,
5-7 teaspoons of salt
3 teaspoons of sugar.

Cooking:
Fresh tomatoes together with horseradish and pass the garlic through a meat grinder. Salt the resulting mass, put in a glass container, close tightly and place in the refrigerator.

Green tomatoes can also be used along with ripe red tomatoes. You can make this seasoning with the addition of green tomatoes.

You can use horseradish seasoning immediately after cooking, but if you let it stand for a week in the refrigerator, it will infuse and taste better.
Can be stored in the refrigerator for a long time. (The more horseradish and garlic is taken, the better and longer it is stored.)
Before serving, you can add a little mayonnaise or thick sour cream to this seasoning to taste. You can also add grated apple to taste (Antonovka is better).

Horseradish seasoning

100 g of horseradish roots 40 ml of boiled water, 50 ml of apple cider vinegar, salt, sugar.

Grind horseradish very finely, I grind horseradish in a coffee grinder, then mix horseradish puree with boiled water, apple cider vinegar, add salt and sugar to taste and refrigerate. You can add chopped nuts. After a few hours, horseradish seasoning is ready for use, it is added to meat dishes already on a plate or spread on bread with a very thin layer. Keep the fuck up you need in a glass container with a very tightly closed lid. For a sharper workpiece, sugar is not added.

Horseradish in marinade

horseradish - 1 kg
water - 2 glasses
vinegar essence - 1 tbsp.
sugar - 2 tbsp.
salt - 1 tbsp.
cinnamon - 1/2 tsp
carnation - 10 pcs.

For marinade, bring water with sugar and salt dissolved in it to a boil, put spices, cover and cool to 50 degrees C, then pour in the essence. Cover again and leave overnight. Then filter and add grated horseradish, mix thoroughly, place in jars and close. Sugar can be added to soften the spiciness in pickled horseradish.

Horseradish sterilized with apples

250 g pureed fuck, 5 g salt, 0.05 l 8% vinegar, 3 - 4 g sugar, 3 teaspoons of water, 70 g pureed apples

All components are mixed, laid out in small jars, closed with lids, placed in a sterilization tank with warm water, heated to 90 C for 20 minutes and sterilized at this temperature for 20 minutes. Then take out and cool.

Horseradish seasonings with vinegar

For 1 kg of horseradish:
1st method - 40 g of salt, 80 g of sugar, 800 g of water, 40 g of 80% vinegar essence, ginger root or mustard to taste;
2nd method - 20 g of salt, 40 g of sugar, 500 g of water, 0.5 g of cinnamon, 0.5 g of cloves, 20 g of vinegar essence;
3rd method - 40 g of salt, 80 g of sugar, 500 g of beetroot juice, 30 g of vinegar essence.

horseradish roots clean, wash thoroughly and grate on a fine grater or pass through a meat grinder. Prepare the marinade. Dissolve salt and sugar in water, bring to a boil, add spices, cover and cool to a temperature of 50 C, then add vinegar essence and insist for a day. After infusion, filter the filling through gauze and mix thoroughly with horseradish. Put the finished seasoning into jars and cork.

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

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

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 with everything known, or.

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

Regular use of horseradish seasoning will help improve the functioning of the gastrointestinal tract, 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, just like or, it contains essential oils.

Culinary Features

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

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

Horseradish is an excellent addition to any kind 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 cooking horseradish.

General rules for choosing a root and its preparation

If you decide to make a harvest of horseradish for the winter, then there are a few general rules to keep in mind:

• the optimal period for harvesting horseradish roots is considered to be late autumn, when the plant has fully matured;
• roots should be fleshy, 30 to 40 cm long and 3-6 cm in diameter;
• horseradish roots dry out quickly enough, so they need to be stored in cold water for 3-6 hours;
• chopped horseradish will not turn brown if you sprinkle it with a little lemon juice or vinegar;
• before grinding, put the peeled horseradish roots in the freezer. This will help get rid of irritation of the mucous membrane of the eyes when preparing horseradish seasoning;
• store the remaining grated horseradish roots in a cold place in an airtight container and later use for cooking seasoning, diluted with water.

Traditional seasoning recipe

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

• 1 kg of horseradish roots;
• 3 art. l. Sahara;
• 1 st. l. salt;
• 1 cup boiling water;

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

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

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

Arrange in sterilized jars of small volume, dropping 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 give horseradish seasoning a special piquancy and spiciness, then just add two ingredients.

Prepare the following foods in advance:

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

In this recipe, all the 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 beetroot juice

Beetroot juice will add a beautiful pink shade to the horseradish seasoning, which will give the workpiece originality.

For a prescription, you will need:

• 400 g of horseradish roots;
• 150-200 g of water;
• 150 g of vinegar, 9% consistency;
• 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 season the grated horseradish filled with boiling water with salt and sugar, leaving for 15 minutes to cool.

While the horseradish is cooling, you can make freshly squeezed juice from. In the cooled mass of horseradish, add vinegar, the resulting beet juice and mix thoroughly.

with an apple

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

The list of required ingredients is as follows:

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

To begin with, mix horseradish with chopped apple and mix thoroughly until a homogeneous consistency is formed. Next, add chopped parsley, vinegar and broth. Finally, drizzle 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 not spicy sauces. - the most frequent guests on our table and are used in different combinations, for example, when or separately they use and.

Seasoning from the root of horseradish, cooked at home, will become an integral decoration of both everyday and festive tables.

Horseradish preparations should be served in small gravy boats, as 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.

HORSERADISH

Horseradish roots have up to 150-250 mg of vitamin C (five times more than in lemons and oranges), up to 7 percent carbohydrates, essential oils, mineral salts, phytoncides. They are eaten as a spicy seasoning for cold dishes, salads, as well as for fish and meat products.

Horseradish roots are rubbed on a fine grater, seasoned with salt, sugar (and vinegar in some non-Russian cuisines - see below for adding vinegar to horseradish seasoning). Due to the content of essential oil, horseradish in small doses increases appetite and improves bowel activity.

For storage, the dug-out horseradish roots must be freed from the ground and the tops and shoots cut 1-1.5 cm above the root.

Russian table horseradish
Horseradish should be considered the main Russian cold seasoning, used for all cold and boiled types of fish dishes (jellied, stewed, boiled whole fish, hot-smoked red fish (stellate sturgeon), boiled sturgeon), as well as for fish pies and kulebyaks, which were also taken eat horseradish, in the case when they were consumed cold, the next day, and not piping hot.

Along with fish dishes, horseradish seasoning was also served with cold meat dishes, especially pork. So, horseradish was necessarily used for jelly, jelly, for cold jellied pig, for jellied poultry, for boiled beef (cold), for tongue, for beef and pork giblets (but not for lamb!), for pig's head (on Vasiliev day, January 7-10), to jellied and cold veal, and later, at the end of the 19th century, to cold beef tenderloin roast beef, although this dish was English and, strictly speaking, it should have been eaten with mustard.

In Russian classical cuisine, horseradish was always cooked only directly to the table. and they tried not to leave it for more than one or two days, since it was believed that horseradish should be peculiarly piquant and spicy, and left for more than two days after preparation, it lost its strength. In addition, horseradish was always cooked in Russian without vinegar, which “kills” the power of horseradish and gives it its own taste and acetic-acid sharpness, which is not characteristic of national Russian dishes.

Vinegar-based horseradish, or the so-called "Polish horseradish", prepared in Belarus, in Volyn (Ukraine) and mainly in Lithuania.

It was from there that the preparation of vinegar-based horseradish came from for an undemanding, often drunken consumer (who "if only he had a sour nose"), designed for two-week and sometimes even a month's storage and long-term transportation. This type of horseradish seasoning does not give the dishes a specific sweet "Russian taste", but with the disappearance of home cooking, it began to increasingly replace the traditional Russian horseradish seasoning, a characteristic feature of which was an unusually soft, delicate taste along with an extremely strong and unexpected piquancy, which the biggest charm of this Russian seasoning. Only such horseradish played its traditional role in the national feast: on the one hand, purely culinary - it made the dishes especially attractive in Russian, and on the other hand, specifically table, entertaining, as it always gave rise to jokes and fun at the table, to ironic remarks about beginners or clumsy, unsubtle, inept people (all sorts of rootless newcomers foreigners) who did not understand and did not master the art of using horseradish as a seasoning, did not grasp what the secret of this use was.

Meanwhile, this secret was extremely simple: it was necessary to consume horseradish only after biting off and only slightly chewing (but not swallowing!) Another piece of fish or meat. In such cases, some "dodgers" with a certain skill could use relatively large portions of horseradish quite safely, while their less experienced and inept companions sometimes jumped in their places and burst into tears (to the deafening laughter of all those present) from the most insignificant, even tiny ones. doses taken without knowledge of the specifics and traditions. Such people have always been recognized as newcomers who did not have their own hearth and strong Russian family roots. Hence one of the old Russian customs of testing the bride and groom, which consisted in treating them to such dishes, where the use of horseradish was mandatory. At the same time, the incompetent often received a complete refusal, even if he had other positive qualities.

First of all, for horseradish to be "sweet-evil", you need a solid, high-quality source product. This means that the horseradish root should be no less than a finger thick, without damage, juicy, strong. From external damage, you can get rid of purely mechanical means, cutting out rotten, ulcerated and beaten, cut and contaminated places. The loss of juiciness by the horseradish root is a vice that is practically irreparable, because an attempt to soak the horseradish, although it can lead to the restoration of its mechanical elasticity and thereby facilitate its rubbing on a grater, will nevertheless inevitably lead to washing out, to soaking and juices that give the horseradish root flavor , and its amazing peculiar spicy "causticity" (in Russian - "anger"). The degree of this washing out may be different in each case, but it always affects not only the strength of the finished table horseradish, but also the duration of this strength in the finished seasoning. As a rule, the strength of soaked horseradish does not remain for more than a day, and this explains the introduction of imitators of "strength" like vinegar into the finished table horseradish.

Russian table horseradish should be prepared only from high-quality raw materials - as all dishes of Russian cuisine should be prepared. To do this, it is necessary to properly preserve the root after digging in autumn or spring. Horseradish is stored in a box with sand, laying it in rows so that one root never touches the other, and filling each row with clean, sifted sand free from impurities of clay and earth. Once a week, this box with sand should be slightly watered (sprinkled) with water so that the sand is always evenly slightly moist. In this way, you can have absolutely fresh, juicy horseradish throughout the year.

How to cook RUSSIAN TABLE HORSERADISH:
1. When preparing table horseradish, the root is peeled with a knife, but they avoid washing it, rinsing it, in extreme cases, after cleaning under a stream of cold running water.
2. Then rub on a fine grater, after preparing a jar (glass, porcelain) with cold boiled water poured onto its bottom. In this dish, as the horseradish is rubbed, the grated portions are added all the time, preventing them from exhaling in the open air.
3. Then, when the rubbing process is over, a little more water is added to the grated mass to the consistency of a thick porridge, then sweetened with 1 piece of sugar and salted to taste (with a pinch of salt).
It is good to add additional grated lemon zest and lemon juice, while reducing the amount of water accordingly.
The pieces of root remaining during rubbing are also placed in a bowl with ready-made horseradish, turning them with a spoon so that they are at the bottom.
Such a preparation of table horseradish should not be watery, but rather thick, with the consistency of viscous porridge.
4. Before serving, each tablespoon of such a blank is diluted with a dessert spoon of sour cream.
It is this composition that is called "Russian table horseradish" (but for no more than 8-12 hours).

Russian table horseradish is one of the best spices in world cuisine. Only absolute instability in storage (no more than 12-16 hours) does not allow it to become one of the most common spices, along with mustard, mayonnaise, ketchup and soy sauce. The freshness and absence of vinegar distinguishes Russian table horseradish from horseradish seasonings used in the Baltics or Transcaucasia and including vinegar.

Only on the second or third day, if the horseradish preparation begins to show a decrease in spiciness, you can add a little 0.5% vinegar to it, but it will no longer be Russian horseradish, but so-so “horseradish” (a product spoiled by storage).

In Transcaucasia, a stronger 1.5% solution of real homemade wine vinegar is added and, in addition, such horseradish is tinted with beetroot juice. This type of horseradish seasoning is used with Georgian jelly from a pig - muzhuzhy, while the Russian type of horseradish seasoning is designed for veal or beef jelly, poultry aspic and, mainly, dishes from aspic, boiled and hot-smoked fish . It is in these cases that vinegar, as a base that coarsens the horseradish seasoning, and thus the tender meat of the fish, is completely unsuitable, while sour cream acts both in contrast and ennobling.

In classical Russian cuisine, horseradish is used not only as a seasoning for a cold snack table. This use was mainly fixed only in the 18th century and especially in the 19th century, when the snack table began to play a significant role in public and official life, and when, due to the expansion of the network of taverns and the spread of vodka, it began to intrude more and more into home life. It was in this environment that not the culinary, but the functional and auxiliary role of horseradish as a seasoning, acting to moderate and soothe, increased. This caused the cheapening and coarsening of various horseradish seasonings by adding sharp components to them like a 3% vinegar solution and cooking with water, without adding sugar and zest. Like, with vodka it will do.

Ancient, Moscow Russian cuisine of the 16th-17th centuries used horseradish as a seasoning, firstly, always in its truly Russian, “sour cream” version, as a traditional and indispensable seasoning for fish. And secondly, it introduced horseradish seasoning into a number of hot dishes to give them piquancy, aroma and a special “Russian taste”. So, already on the table, horseradish seasoning was introduced into kalja (unlike fish soup!), into various pickles (chicken and meat, from kidneys), into all types of saltworts, as well as into sauces of boiled meat and fish dishes for one or two minutes before serving.

Thus, horseradish as a seasoning was widely used in Russian cuisine and practically appeared on the Russian table one way or another every day. With the invention of salads, horseradish seasoning began to be introduced into raw salads made from grated carrots, turnips, swedes, radishes and apples, as well as into salads from boiled root vegetables and vinaigrettes as a savory dressing.

Horseradish seasoning in Russian cuisine was for a long time (until the end of the 18th - beginning of the 19th century) absolutely dominant and, in the conditions of the cold Russian climate, had not only food, but also great prophylactic significance, since horseradish in its Russian version retained its bactericidal properties and served both for improve the taste of dishes, and to prevent scurvy, influenza and other colds and infectious diseases of the upper respiratory tract, as well as to prevent intestinal diseases.

At the end of the 18th century, Russian horseradish in everyday nutrition was significantly supplanted (practically remaining only in the high "master's" cuisine) by much cheaper and more stable mustard, although it did not have such health-improving properties. At the same time, Russian cuisine lost significantly, as well as when replacing the traditional Russian turnip, which was very valuable in nutrition at about the same time, with potatoes saturated with empty starch, more suitable for eating in a mild or tropical climate, but not in Russian cold. (The high content of biochemical sulfur compounds inherent in turnip makes it a unique natural immunostimulant, but subject to fairly frequent consumption.)

The taste qualities of horseradish as a seasoning were so peculiar and attractive that after the Napoleonic wars they served as an incentive for the creation of some fine seasonings in German and Austrian cuisine, where they were introduced by cooks of foreign aristocrats who emigrated to Russia in the period 1789-1813.

But it was in Western Europe that the special properties of horseradish seasonings were distorted, both as a result of the inability to preserve the natural "malice" of horseradish, and in order to "soften" these seasonings.

HORSERADISE SPICE WITH VINEGAR
Peel the roots, wash thoroughly and grate on a fine grater or pass through a meat grinder. Prepare the marinade. Dissolve salt and sugar in water, bring to a boil, add spices, cover and cool to a temperature of 50 ° C, then add vinegar essence and insist for a day. After infusion, filter the filling through gauze and mix thoroughly with horseradish.
Put the finished seasoning into jars and cork.
For 1 kg of horseradish:
1st method - 40 g of salt, 80 g of sugar, 800 g of water, 40 g of 80% vinegar essence;
2nd method - 20 g of salt, 40 g of sugar, 500 g of water, 0.5 g of cinnamon, 0.5 g of cloves, 20 g of vinegar essence;
3rd method - 40 g of salt, 80 g of sugar, 500 g of beetroot juice, 30 g of vinegar essence.

HORSERADISH SALAD WITH CARROTS AND APPLES
Wash and clean the horseradish, carrots and sour apples, grate on a coarse grater, then mix, place tightly in jars and pour hot brine. Cover the jars with lids and sterilize on low heat half-liter - 10-12 minutes, liter - 15 minutes.
Banks immediately roll up and cool.
When used, add sour cream, drain the brine.
For brine - 1 liter of water, 2-3 tbsp. spoons of salt, 3-4 tbsp. spoons of sugar.

DRIED HORSERADISE LEAVES
Thoroughly wash the horseradish leaves and, removing the petioles of the leaves, hang to dry, then chop and spread on a sheet of paper on a baking sheet. Dry them, stirring, in the oven at a temperature of 40-45 ° C for 2-3 hours or under a canopy during the day. Store dried horseradish leaves in glass jars. They can be used for canned vegetables in open jars.
So that the solution in the cucumbers is not cloudy, not moldy, you need to pour a tablespoon of chopped dried horseradish leaves into it, the mold will not appear and the brine will be transparent and tasty all the time.
A tomato in an open jar will not grow moldy if it is sprinkled on top with dry horseradish leaves.

DRIED HORSERADISH ROOMS
Peel horseradish rhizomes from the ground, rinse and cut on a grater with large holes, then dry in a slightly heated oven.
Grind the resulting workpiece in a coffee grinder and store in glass jars in a cold place, use in the same way as dried leaves.

Siberian "HRENOVINA"

Horseradish is a famous Siberian spice.
This is the basic recipe. There are options when more pepper is added (both black and red ground, and Bulgarian sweet), vinegar, sugar.
In everyday life, this seasoning is also called "Gorloder", "Hrenoder" and even "Cobra"; in cooking, often - seasoning "Spark".

Ingredients :
- 3 kg of tomatoes
- 250 g horseradish
- 250 g garlic

Cooking

Pass fresh tomatoes along with horseradish and garlic through a manual meat grinder. Salt the resulting mass, put in a glass container, close tightly and place in the refrigerator.

Green tomatoes can also be used along with ripe red tomatoes. You can make horseradish from green tomatoes alone, but the best result is obtained when ripe tomatoes make up at least 2/5 of the total.

You can use horseradish immediately after cooking, but if you let it stand for a week in the refrigerator, it will infuse and taste better.
Can be stored in the refrigerator for a long time. (The more horseradish and garlic is taken, the better and longer it is stored.)
Before serving, you can add a little mayonnaise or thick sour cream to the “horseradish” to taste. You can also add grated apple to taste (Antonovka is better).

Another recipe for "HRENOVINA"

Ingredients :
- 1 kg of ripe tomatoes,
- 60 g of horseradish,
- 60 g of garlic,
- 3 teaspoons of salt,
- 1 teaspoon of sugar.

Cooking

Scroll tomatoes, horseradish and garlic through a meat grinder. Add salt and sugar and mix well.
Arrange in small jars (no more than 0.5 l) with tight lids.
Keep refrigerated.
Yield: 1.5 l.
ADVIСE
You can not remove the skin from the tomatoes, it will not be felt.
It is desirable to scroll horseradish and everything else in a manual meat grinder - it turns out better and noticeably tastier. Or, in the absence of such, scroll the horseradish last - it clogs the grate a lot.
Horseradish should be taken approximately 10 g more in the expectation that some part will screw on the screw and not scroll.
If you need to scroll a large amount of horseradish, then you need to put a plastic bag on the meat grinder, securing it with an elastic band, otherwise it will greatly corrode your eyes.
In no case do not use "shop" canned horseradish.
Garlic can not be passed through a meat grinder, but crushed with a garlic press.
For a sharper taste of seasoning for 1 kg of tomatoes, you need to take 100 g of horseradish and garlic.
For the taste of some, even 60 g of horseradish is a lot. Then take 40 g.
The optimal shelf life in the refrigerator with 40 g of horseradish and 60 g of garlic is up to 2-3 weeks.