What to cook from horseradish. How to cook horseradish: the classic way (white), with beets and a few more interesting recipes

Before you start cooking, carefully read our tips, as this process is unsafe. It’s not for nothing that the phrase “evil devil” has developed. You need to be more careful with him.

If you plan to recycle large number roots, prepare gloves, otherwise burns cannot be avoided.

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

It is most convenient to grind horseradish in the closed bowl of a food processor. Get ready for the fact that after opening it, all the “anger” of the roots will spill out on you. Be careful to open the lid away from your face (with your arms outstretched) 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 water longer. Periodically drain dirty water and add new water.

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

Homemade horseradish (white) recipe

The classic recipe includes the following ingredients:

Peeled horseradish – 1 kg;
Boiled chilled water – 0.5 l;
Coarse salt (rock) – 2 tbsp;
Granulated sugar – 4 tbsp;
Vinegar 9% – 5 tbsp.

Preparation:

Wash the roots thoroughly with a brush, peel and chop. For grinding, you can use a regular grater, a meat grinder, or the bowl of a food processor with knives.
Dissolve salt and sugar in slightly warm boiled water, add vinegar to the brine.
Pour in the grated horseradish, adding 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 chopping the roots: if you grate them on a coarse grater or chop them with a blender, the mass will absorb different amounts of liquid.

Place the finished seasoning in jars and place in a warm place to mature. Be sure to cover the jars with lids to prevent essential oils from escaping. This recipe for vigorous horseradish homemade– basic, its technology can be used as a basis for all others.

Attention! Be careful if you want to smell horseradish: if you inhale its vapors deeply, you can get a burn to 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 (hrenoder, gorloder) with tomatoes, peppers and garlic

An atomic mixture - you will say, and you will be right: it turns out to be nuclear. For horseradish, prepare the following products:

Horseradish roots – 0.5 kg;
Ripe tomatoes – 1 kg;
Garlic – 3 heads;
Hot pepper – 1 pc.;
Salt, sugar - 1 tbsp.

First, let's prepare the rhizomes. To do this, soak them in water for a short time, clean them, and grind them in a convenient way - in a stationary blender (food processor) or in a meat grinder.
Add peeled garlic cloves and pod hot pepper without seeds, press “start”.
Grind the tomatoes. Just add them to the horseradish, pepper and garlic and turn on the equipment.
Salt the resulting mixture, add sugar, and mix. If necessary, you can take a little more salt.

If you plan to store the sauce with the expressive name “Hrenovina” for a long time, it would be useful to be on the safe side with aspirin tablets. One tablet is enough for a half-liter jar. Crush it into powder before use.

Any appetizer on a slice of bread flavored with horseradish will take on a completely different taste. To prevent the aroma from dissipating, always close the lid tightly. Keep refrigerated.

With apples

Apples reduce the pungency, but the seasoning is still very tasty. It goes harmoniously with meat and fish.

note

If you make the 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 (depending on how sour the apples are).

How to cook:

Wash the apples, peel them, cut them into several parts, and remove the core.
Pour ½ cup of water into a saucepan and place on low heat. Add apples, cover and cook until soft.
Drain off excess water and puree the apples.
Remove the skin from the horseradish, grate it on a fine grater or grind it in a meat grinder.
Mix with applesauce, add salt, sugar, vinegar.
Let it sit 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 won’t need to add water. You don’t have to drain the released juice; the seasoning will just be liquid. If the apples are very sour (this will be clear when you try the juice), you don’t need to add vinegar.

Recipe for delicious homemade horseradish with beets

Many people love this option for its color and soft taste. It's not difficult to prepare it at home. In just half an hour you will mix everything you need, and then all you have to do is wait a day, and you can serve the seasoning with 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:

Boil the beets, cool, and remove the skins.
Peel, wash, and mince the horseradish.
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).
Combine horseradish with beets, salt, add sugar, vinegar, mix. If the seasoning is too thick, add the previously drained beet juice.

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

You need to try the liquid. If the marinade is tasty, then the seasoning as a whole will be delicious.

That's the whole recipe for horseradish with beets; homemade seasoning is stronger than store-bought. If you like it weaker, take more beets; if stronger, add only the 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 tomato marinade. If you have opened and eaten a jar of tomatoes stored for the winter, do not rush to pour out the brine.

Prepare the roots as in previous recipes.
Pour in slightly warmed marinade.
Place in a warm place for a day and you can serve.

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

Horseradish for the winter: classic recipe

The main thing in preparing for the winter is that the product does not ferment, and for this they use a technique such as sterilization. Ingredients required for preparation:

Horseradish, fresh or from the freezer – 1 kg;
Boiled water – 1 glass;
Vinegar – 150 g;
Coarse salt – 1 tbsp;
Sugar – 1 tbsp.

Equipment and accessories:

Food processor;
Small glass jars;
Screw caps;
Wide saucepan.

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

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

note

The jars are sterilized for 10–15 minutes. Time is counted from the moment the water boils.

After the sterilization time has expired, the jars are carefully removed from the water and the lids are screwed on.

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

Horseradish or horseradish – hot sauce, made from horseradish, ripe tomatoes and garlic, without heat treatment. Its homeland is considered to be Siberia and the Urals, from where it spread to other territories. In addition to these names, you can also find others - horseradish appetizer, cobra, Siberian flame, gorloder. In terms of taste, it can be compared with, only sharper and hotter. This sauce will be an excellent addition to dishes of meat and fish, pasta, and vegetables. In addition, it is also used to prevent influenza, acute respiratory infections, viral diseases, and to increase immunity. Because crap tomato Since it is very sharp and burning, it should be used with caution by people with diseases of the digestive system.

Some recipes recommend adding crushed aspirin tablets, due to the fact that the sauce does not undergo heat treatment and for the purpose of better preservation. Adding aspirin to horseradish, as well as to other types of preservation, is strictly prohibited. , which is part of the sauce, already has antiseptic properties, and together with salt and sour tomatoes, under conditions of proper storage and preparation, there is no fear of the horseradish souring. I would also like to note that the more garlic and horseradish you put in it, the longer it will last.

Ingredients for tomato horseradish for the winter:

Horseradish root – 300-400 gr.,
Tomatoes – 1 kg.,
Garlic – 1 head,
Salt – 1 tablespoon,
Sugar – 1 tablespoon.

Tomato horseradish - recipe

So, to prepare horseradish, you need to prepare ripe fleshy tomatoes, garlic and horseradish roots. You will also need some salt and spices. Wash the tomatoes thoroughly, tear off the stems. It is advisable to use ripe and undamaged tomatoes, without spoiled areas. Next, cut them into 2-4 parts, so that later it will be easier to scroll them in a meat grinder. Pass them together with the skin through a meat grinder.

Rinse the horseradish roots with water. Using a sharp knife, remove the rough skin. After this, cut into several pieces and pass through a meat grinder. Be sure to tie the neck of the meat grinder tightly plastic bag, this will prevent essential oils from spreading throughout the apartment and will protect you from tears. If you have a blender, you can use that too. Remove the bag of ground horseradish, tie it and set aside.

Peel the garlic cloves. Adjust the amount of garlic to your taste. If you want to cook more hot sauce, feel free to add more of it. Garlic, like horseradish and tomatoes, also needs to be minced. Add horseradish to the bowl with the resulting tomato puree. Add garlic.

I also add spices for extra flavor. To make it even more vigorous, you can add a pinch of ground red pepper or finely chopped chili pepper.

Add kitchen salt. If your tomatoes are a little sour, you can sweeten the sauce a little with sugar. For one liter of horseradish add 1 teaspoon of sugar.

Mix all the ingredients, be sure to taste it. After making sure that all ingredients are sufficient, place in sterilized half-liter jars. Close the jars with metal or screw caps. In addition, you can use nylon steaming lids. Since this sauce did not lend itself to heat treatment, it is advisable to store the jars in a cold room.

Tomato crap. Photo

Hi all! Be honest, how many of you know what crap is, including classic recipe preparations, if you don’t know this at all, then I recommend carefully studying the options with bitter and bell pepper, tomatoes, beets, without garlic and a method of preparing for the winter.

Do you know what crap is? Khrenovina is by no means a vulgar and abusive word, but a very ordinary delicious hot sauce. This seasoning was previously made only in the Urals and Siberia, but soon delicious and classic recipes reached us.

How to peel horseradish root

Before you start delicious options and the recipe for preparing it for the winter, you need to figure out the horseradish root, where to get it, how to choose the right one and how to clean it. You can dig up horseradish yourself in your garden plots, if you have any, or you can buy them at market stalls, just don’t confuse it with ginger root. When purchasing, carefully inspect the horseradish root to ensure there are no spoiled spots or rotten spots.

After purchasing horseradish, you need to clean it and only then prepare the horseradish. Young horseradish roots are cleaned using a metal mesh; I advise you to soak old roots in water, then remove the outer peel using a paring knife. It must be soaked for at least half a day. Be aware that this root “hurts” your eyes, so you cannot avoid tears.

Khrenovina - a classic recipe

I would like to note that all the recipes are very similar, but each has its own taste and has its own flavor. I'll start with horseradish without tomatoes, recipe classic preparation. Products you will need:

1.5 kg of ordinary horseradish rhizomes
Three regular spoons of sugar
5 ml lemon juice, optional
One and a half spoons of salt
A glass of cucumber or tomato brine.

Khrenovina - classic recipe, step by step recipe

Do not forget that horseradish has a negative effect on the mucous membranes of the eyes, thereby causing irritation and tearing. After removing the top peel, rinse the root and pass it through a meat grinder. Place a transparent bag on the meat grinder, where fresh grinding will come out, this way you will protect yourself from unnecessary tears.

Salt and sugar the grated horseradish, you can sprinkle a little lemon juice, leave for 10 minutes. Add warm boiled water and place in a warm place. If you like horseradish spicy and pungent, then you need to add a minimal amount of water. The thicker the horseradish, the more vigorous it is.

This classic horseradish recipe is also suitable for winter. It will be stored, unopened, for up to five months.

This is the crap I came up with, a classic recipe with photos.

Khrenovina - classic recipe with tomatoes

Horseradish with tomato paste or tomatoes has an unusual taste, while the taste is not spoiled. At many events, horseradish with tomato paste is served with meat; especially jelly and jellied meat boast a delicious combination. There is not a lot of calories here, 100 grams account for 47 kcal.

How to cook chrenoder when the cold weather sets in and you don’t have red tomatoes on hand? I advise you to open a jar of tomato paste and, without hesitation, prepare the sauce. This seasoning option consists of:

Fresh tomatoes or tomato paste
Horseradish
A few spoons of sugar
Spoons of salt.

Preparing horseradish involves mixing all the ingredients. If you have fresh and natural tomatoes, peel them and mince them together with horseradish. The juice of red tomatoes will limit the addition of water. If there is no tomato, add salt and sugar to the ground horseradish root, then tomato paste and a little boiled warm water. After 12 hours, you can serve the horseradish sauce.

This recipe can also be used for winter preparations, just don’t forget to add 200 grams of vegetable oil and 100 grams of vinegar. Boil for 10 minutes and place in sterilized jars. This crap can be stored all winter.

Horseradish with pepper - classic recipe

If we step aside a little and touch on a non-classical recipe, then in this case honey, lemon and many different spices are placed in the freezer. I still love classic recipes and limit the addition of different seasonings. Horseradish with hot pepper will serve as an ideal complement to fish steaks and.

Ingredients:

Fresh horseradish roots
Red or brown tomatoes
4 bitter peppers
2 heads of garlic
Half a glass of granulated sugar
Spoon of salt with a mountain
Vinegar to taste

I recommend adding vinegar if you decide to prepare this classic recipe for the winter. In a regular recipe that you are not preparing for stocking, there should be no vinegar. Now cut the horseradish into pieces and grind it together with hot pepper, garlic and tomatoes in a blender or through a meat grinder. To avoid shedding tears while grinding through a meat grinder, use a bag; I wrote about this a little higher, almost at the very beginning.

Using a wooden spatula, mix all the products until smooth, add the spices specified in the recipe and leave for 6 hours. During this time, the horseradish infuses and the strength appears with sharpness. Bon appetit.

Khrenovina - classic recipe, video

Khrenovina - a classic recipe without garlic

What kind of freezer you prepare is up to you, what ingredients to put in it, you also decide for yourself. I’m used to putting everything in without a prescription or weighing, I determine everything “by eye.” I know fans who make horseradish with bell peppers and that’s all; I prefer the regular classic one, even without beet juice and garlic. This recipe is simple and takes less time.

Just above there were recipes that did not contain garlic, you can take note of them, or write down a new version of horseradish without garlic and tomato paste. There is no pasta, but there are fresh tomatoes. They need to be ground together with the horseradish rhizome, add salt and sugar to taste. There is no need to put anything else here. After three hours, the sauce is ready for use.

Khrenovina - classic recipe with beets

This is my recipe without garlic, but with beets. The sauce turns out tasty and rich, it can be served not only with meat, but also with fish dishes. The calorie content of the seasoning is only 66 kcal per 100 grams, and the preparation time will take no more than half an hour.

Ingredients:

400 g plant root

One medium-sized dark beet

You will need 100 grams of water

spoon of vinegar

Sugar in the amount of one tablespoon

1 teaspoon salt.

Horseradish, as in all previous times, we pass through a meat grinder. We only need juice from beets, so we need to chop them in any way and squeeze out the juice. Mix all ingredients and add beet juice. They need to regulate the strength and thickness of the sauce.

Remember, the thicker the horseradish, the stronger it is. Store the freezer in a tightly sealed refrigerator, be it a jar or bottle.

Horseradish with bell pepper - classic recipe

Slowly and deliberately, I got to the recipe for horseradish with bell pepper. No, this is not a crap made from tomatoes and hot peppers, but it is also a very tasty seasoning for winter dishes. I’ve even seen where this sauce is used as a dressing. It is prepared exactly according to the same principle as many other options, we just change the ingredients and that’s it.

In this case, you should not put hot peppers and add beet juice, you can also exclude garlic if you wish, but I recommend including tomatoes or tomato paste in the list of products. Horseradish with tomatoes looks much more beautiful on the holiday table.

For this option, we also process bell peppers through a meat grinder. After mixing all the products, let it brew for hours and you can safely serve it and combine it with various dishes, including jellied meat.

Khrenovina - a classic recipe for the winter

As you may have guessed, almost any recipe can be prepared for the winter, if desired. If you are tormented by doubts, I will describe in more detail and step by step one recipe for horseradish for the winter. It does not need to be sterilized or boiled, all the products are fresh, this is where the secret lies.

Products:

Ripe tomatoes;

Garlic cloves;

Horseradish root;

Salt and granulated sugar.

Khrenovina - a classic recipe without cooking

We clean the roots of our plant, you will need half a kilogram of them, and pass them through a meat grinder or grind them in a blender. We process peeled garlic and ripe tomatoes in the same way. You will need two regular-sized heads of garlic, and almost a kilogram of tomatoes. Mix together with sugar and salt until smooth. Pour into jars, close tightly and put in a cool place.

This place can be a refrigerator or a basement. This crap can be stored for at least six months. In spring, the snow will melt and you can prepare fresh horseradish with garlic, beets, tomato paste, or just a classic recipe.

Useful properties of horseradish

Today, so much has been said about horseradish, how to prepare it according to the classic recipe with the addition of various ingredients, how to prepare horseradish in jars for the winter and how to make right choice when purchasing it. But do you know how beneficial the root of this plant is? Now I’ll briefly describe beneficial properties horseradish root and you will see that snacks containing this root are very beneficial for the body.

Horseradish root - beneficial properties and applications

To begin with, I would like to note that this plant is used as an antitumor, bactericidal, antiseptic, choleretic, diuretic and expectorant. The root is used:

To improve bowel function
To normalize kidney and liver function
For gum inflammation, gumboil and toothache
To enhance potency
It is used for acute respiratory infections, sore throat, colds and flu
This is a preventative medicine for the risk of metastases
Horseradish is used to treat such unpleasant diseases as sciatica, arthritis and gout.

Friends, pay attention to the beneficial properties of horseradish, and then you will definitely want to prepare horseradish according to the classic recipe with the addition of some products. You can mix horseradish with tomato paste or tomatoes, with or without garlic, with beet juice or cucumber pickle, bell or hot pepper. All these recipes are suitable for preparing for the winter. Share horseradish recipes on social networks by clicking on the buttons after the article.

Nina Kuzmenko was with you!

Although this sauce has quite a lot of names: horseradish, gorloder, Russian adjika, ogonyok, horseradish, the classic recipe, no matter what you call it, always includes horseradish and tomatoes. But, as many housewives as there are, there are so many variations on the theme, so you can find the most different recipes with the addition of garlic, Bulgarian and hot pepper, apples and prepare horseradish both with and without cooking.

Horseradish is a very popular product, and since ancient times it has been used not as a seasoning, but as a hearty vegetable and stewed from it. And not in vain, because nutrients it is not inferior to cabbage, carrots and beets. And in terms of vitamin C content, it is comparable to oranges and lemon.

Nowadays, of course, they don’t make stew from it, but sauces based on horseradish are especially popular; horseradish goes great with meat, dumplings and is good with jellied meat. I like this sandwich - put horseradish on a slice of bread and put a piece on top salted lard— with hot, rich borscht, an excellent lunch in the cold season.

Khrenovina - classic recipe

As I already said, the classic version is horseradish and tomatoes, which give the sauce a sour taste and soften the harshness of the horseradish. Although you can take tomatoes of different ripeness, even green ones, there should still be more ripe ones, at least 2/3 of the planned volume.
Real horseradish is the one that is prepared without cooking and without vinegar, so the tomatoes and horseradish root must be fresh and of high quality. It is advised to dig up horseradish in those months whose names contain the letter “P”, and these are autumn and early spring. It is after the first frost, as gardeners say, that the horseradish root becomes sharper and contains more useful substances.
Horseradish also needs to be processed correctly - first it is cleaned and then washed. Essential oils, which he highlights are useful, they are even recommended to treat colds, but during cooking they can create inconvenience. I use it for grinding food processor, you can use a blender - it simplifies things significantly. But if you use a meat grinder, you can put a plastic bag on it.
The proportions of ingredients may be different and the spiciness can be adjusted using tomatoes: the more there are, the milder the taste. The final touch is salt and sugar, add them to taste. You need to store horseradish in the refrigerator.

Basic knowledge on preparing horseradish sauce has been obtained, now let’s move on to variations on the theme.

Horseradish with tomatoes and garlic - step-by-step recipe with photos

If you want to make the sauce even more healthy, add garlic to it, because it is natural antibiotic and the result will not only be a tasty seasoning for dishes, it will work perfectly as a preventative against colds.

Ingredients:

horseradish root - 60 g
tomatoes - 600 gr
garlic - 60 gr
salt - 1 tbsp. l. no slide
sugar - 1 - 2 tsp.

How to cook:

You need to store horseradish with tomatoes and garlic in the refrigerator.

Classic horseradish without cooking - recipe with apples

An apple will help give the classic version a new, more piquant taste.

Ingredients:

horseradish root - 100 gr
tomatoes - 1 kg
garlic - 50 gr
apples - 150 gr
salt - 1 tbsp. l. with a slide
sugar - 2 - 3 tsp.

How to do:

The cooking principle is the same as in the recipe above - chop the prepared ingredients, add salt and sugar.
Horseradish with apples is also stored in the refrigerator.

Khrenovina - classic recipe with bell and hot peppers

If you want another version of horseradish, add red pepper, both bitter, which will give additional spiciness, and sweet, whose juiciness and taste will give the sauce a pleasant zest. And the red color of the peppers will make the seasoning more saturated in color.

Ingredients:

tomatoes - 1 kg
bell red pepper - 5 pcs.
hot pepper - 1 - 2 pcs.
garlic - 100 gr
horseradish root - 100 gr
parsley - 1 bunch
salt - 1 tbsp. l. with a slide
sugar - 50 gr
apple cider vinegar - 30 ml

How to cook:

We prepare vegetables for processing - wash, clean, remove stems and seeds. We pass them through a meat grinder or grind them in a food processor.
Finely chop the parsley and add it to the chopped vegetables along with sugar, salt and vinegar. Mix well, leave for an hour at room temperature.
Place the prepared horseradish with pepper into prepared jars.

If you noticed, we put vinegar here, but since we prepared it without cooking, this sauce should also be stored in a cool place.

How to preserve horseradish so that it doesn’t go sour

I usually make a little raw horseradish, since I don’t have much space in the refrigerator and I know for sure that it will last well for a month.

As experts say, even if it starts to ferment, it’s not scary and they compare it to barrel tomatoes, which the longer they sit, the more vigorous they become. They simply advise opening the jars, stirring the seasoning to release the air, closing it and putting it in the refrigerator again.
There is also such advice - leave it at room temperature in the container where it was cooked for 4 days, stirring occasionally. It will ferment a little and when it stops bubbling, put it in jars and put it in the refrigerator. They say that with this method, the horseradish will last quite a long time, almost until the new vegetable harvest, but I haven’t checked, I don’t know.
You can extend the shelf life with the help of vegetable oil - put the sauce into jars and pour 1 - 2 tablespoons on top, close the lids. Another option is to grease the inside of the lid with mustard.
By adding vinegar, as in the previous recipe, we extend the shelf life, but you still need to store it in a cool place.
Another method is freezing, but since when re-freezing everything useful substances are lost, it is necessary to freeze in small portions, for example in small plastic bottles or glasses.
If you are making your own or tomato, you can freeze only ground horseradish; it will take up less space in the freezer. In winter, add juice or tomato, garlic to the defrosted horseradish and you will always have fresh horseradish.
There is another way - cook horseradish with the addition of vinegar and vegetable oil. Yes, the spiciness of the sauce will no longer be the same, and the usefulness will become somewhat lower, but it will be possible to store it at room temperature without loss of quality. Someone may say that it will no longer be horseradish, but adjika with horseradish, so be it, but there is such a method and I will tell you about it.

Classic horseradish with tomatoes and peppers - recipe with cooking

Ingredients:

tomatoes - 1 kg
bell pepper - 400 gr
horseradish root - 200 gr
garlic - 50 gr
apple - 1 pc.
ground red pepper - 1 tsp.
vinegar 9% - 50 ml
sugar - 50 gr
salt - 1 tbsp. l. with a slide
vegetable oil- 100 ml

How to cook:

Grind the processed vegetables, add salt, sugar, ground pepper and cook over low heat for 20 minutes, stirring occasionally so that the sauce does not burn.
At the end, add vinegar and vegetable oil, boil for another 5 minutes and, when hot, place into sterile jars.
Boiled horseradish can be stored at room temperature.

If for some reason you cannot or do not want to make crap with tomatoes, then there is an option with beets, watch the video.