Cooking table horseradish - the best recipes. How to cook horseradish at home - step-by-step recipes with photos General rules for choosing the root and its preparation

15.12.2023

Homemade Russian table horseradish- An excellent seasoning for many dishes. Jellied meat with horseradish is good, as well as jellied fish and okroshka! And it goes perfectly with baked meat, and with dumplings it’s simply delicious! Table horseradish can be served mixed with sour cream, and for those who like spices that are sharper and more intense, you can serve it like that - it’s also very tasty. A simple and tasty homemade horseradish recipe for spicy lovers.

Ingredients:

300 gr. horseradish
1 tsp. salt without a slide
2-3 tbsp. l. 9% vinegar or lemon juice - optional (I add)
200 ml. water
1 tbsp. l. sugar without a slide (or to taste)
sour cream - optionally added to a small portion of prepared horseradish immediately before serving.

Preparation:

Prepare the horseradish filling: put water to boil, add salt and sugar. Turn off the boiling water. If desired, you can add vinegar or lemon juice to this filling, then you will get pickled table horseradish. Personally, I like this option better, and this horseradish can be stored longer, up to 3 months. Without adding vinegar or lemon juice - just 2-3 days in the refrigerator, longer is possible, but the seasoning will not be as tasty. So, if the option without vinegar and lemon is closer to you, it is better to cook horseradish in small portions immediately before use or a day before.
We clean and wash the horseradish roots.
We grind it in an accessible and convenient way for you: you can grind the horseradish using a food processor, blender or electric meat grinder (after having tied a plastic bag to it so that the twisted horseradish gets into it). Or, the old-fashioned way, three horseradish on a fine grater. To be honest, I use the latter method. At the same time, I carry out the prevention of flu and colds - all family members take turns rubbing horseradish. Don't look at how there isn't too much of him - he's so evil that there's enough of him for everyone :). Any runny nose goes away or a cold that starts.
Pour the still hot, but no longer boiling, mixture into the horseradish, stir until smooth, and immediately transfer it to a clean, dry jar, close tightly with a lid so that the horseradish does not lose its pungency or erode. If you are preparing the seasoning in large quantities, you need to prepare several small, tightly sealed jars for it in advance.
Let the seasoning brew for 2-3 hours, if you added vinegar or lemon juice, then for a day. We store horseradish in tightly closed jars in the refrigerator: without vinegar - 2-3 days (maybe a little longer), with vinegar - up to 3 months. But I want to say that freshly prepared horseradish tastes better, so I cook it in small portions, and I can’t store it for a long time - it’s eaten quickly.
Before serving, homemade table Russian horseradish can be mixed with sour cream if desired (for 2 tablespoons of horseradish, 1 tablespoon of sour cream or to taste). The taste of horseradish with sour cream is more delicate and soft. But you can serve the seasoning without sour cream. Like

The root of this plant contains several times more vitamins than citrus fruits. It can have a beneficial effect on the body's immune system, stimulate the digestive system, and increase muscle tone and endurance. This is not ginseng, as one might assume, but a simple horseradish root, known to everyone. You can use it to prepare various homemade sauces, pickles, soft or hot drinks by taking your favorite horseradish recipe from the selection below.

There are different recipes for sauces based on the horseradish root, but most appreciate the classic table horseradish recipe for its ease of preparation and purity of taste.

For a small portion of sauce you will need:

300 g horseradish;
200 ml hot boiled water;
5 g salt;
20 g sugar.

Recipe step by step:

Wash the horseradish roots, peel them and finely grate them. You can grind them in a blender, but the most reliable way is grandma’s hand grinder.
Dissolve salt and sugar in hot water. When the temperature of the solution reaches 40–50 degrees, pour it into the crushed main ingredient and mix.
Divide the dressing into small, tightly sealed jars. Before using, let the sauce sit for at least 2-3 hours.

It can be stored for up to 2-3 days. To extend the shelf life, add a little vinegar.

How to prepare food for the winter?

The easiest way to prepare horseradish for the winter is to make a “breathtaking” sauce from it with a minimum of ingredients:

1000 g horseradish roots;
30 g salt;
60 g sugar;
1 lemon (can be replaced with a few drops of apple or wine vinegar);
water.

How to make a blank:

Grind the roots into a paste using any available method, add salt and sugar to it. Mix everything well and add boiling water until the cream becomes thick.
Place the workpiece in sterile small containers and sterilize for five minutes. Then add a few drops of lemon juice or vinegar to each jar, seal with lids and store in a cool, dark place.

To prevent the aroma of the dressing from dissipating after opening the seamer, you should choose small containers.

Cooking "Chrenoder" at home

Gorloder, horseradish, horseradish are the names of the same sauce with a strong taste, the main ingredients of which are only three products: horseradish root, garlic and tomatoes. In addition to excellent taste, this dressing also has a number of useful properties, including increasing the immune functions of the body.

And the proportions of products for its preparation will be as follows:

2000 g ripe tomatoes;
200–300 g horseradish roots;
30–50 g garlic;
30 g salt.

Cooking method:

Wash the tomatoes, dry them, cut them into slices and cut off the place where the stalk is attached. Remove the peel from the garlic cloves. Peel, wash and chop the horseradish into pieces that can be conveniently loaded into a meat grinder.
Grind all prepared sauce components in a fine-hole meat grinder, add salt, mix and place in prepared sterile jars.

After a day, all the components of the sauce will combine, making it as rich as possible.

Beet juice recipe

Horseradish with beets is a combination loved by many spicy lovers, since such an addition to meat and fish dishes not only gives an unforgettable taste sensation, but also pleases the eye with a pleasant color.

To prepare sauce with beet juice you need to take:

400 g horseradish roots;
150 ml water;
150 ml vinegar;
50 ml beet juice;
30 g salt;
20 g sugar.

Progress:

The main ingredient of the sauce must be prepared: peeled, washed and soaked for two days in cold water. After such preparation, the horseradish is crushed as finely as possible (in a meat grinder, blender or grater).
Pour sugar and salt into the root pulp, pour boiling water over it and stir. Grind a certain amount of beets and squeeze out the required amount of juice through several layers of gauze.
Mix beet juice and vinegar, pour into horseradish, stir. Place the finished dressing in prepared sterile jars, close the lids tightly so that the aroma does not dissipate, and store in the refrigerator for up to six months.

In order not to wash your face with tears when grinding the root through a meat grinder, you need to tie a thick plastic bag (for example, for freezing food) to the grill of the device.

Homemade with apples

This sauce is perfect not only for jellied meat, boiled tongue or lard. A small spoon of dressing in a plate of borscht or okroshka will have an “incendiary” effect on the taste buds.

Apple-horseradish sauce contains:

200 g horseradish;
100 g sweet and sour apple;
5 g powdered sugar;
3 g salt;
15 ml apple cider vinegar;
30 g sour cream.

How to cook horseradish with apples:

Grind the prepared horseradish root using the finest grater. Do the same with the peeled and cored apple. To prevent the pungent aroma of the root from irritating the mucous membranes, you can grind the sauce components in a blender bowl.
Add salt, sugar, sour cream and vinegar to the apple and horseradish pulp. Mix the sauce well. Store the snack in a tightly sealed container in a cool place.

Option with sour cream

Homemade horseradish sauce with the addition of sour cream is good because you can independently adjust its spiciness by increasing or decreasing the amount of dairy product.

Basic ratio of filling components:

250 g horseradish root;
100 ml vinegar;
400 ml water;
20 g salt;
20 g sugar;
sour cream to taste.

Cooking sequence:

Grind the vigorous root using a grater or a meat grinder, pour boiling water over it in the amount specified in the recipe, and leave until it cools completely.
Add salt, sugar and vinegar to the cooled horseradish. Mix everything thoroughly and put it in the refrigerator for at least 2-3 hours.
Next, just before serving, mix a small amount of the product with sour cream to taste, for example, in a ratio of 1:2.

The easiest way to prepare horseradish roots

Among all the options for horseradish-based sauces, perhaps the simplest is Pechora-style horseradish with honey. This sauce can be stored for up to three months, since both honey and cranberries act as natural preservatives, but you should not prepare it for future use. The taste of the vigorous root becomes softer over time.

To make Pechora sauce you need to prepare:

200 g horseradish roots;
200 ml water;
50 g cranberries;
50 g honey.

Cooking algorithm:

Grind the prepared fresh horseradish roots. Together with them, pass the cranberries through a meat grinder.
Dissolve honey in warm, but not hot water. The water temperature should not be more than 70 degrees to preserve all the beneficial properties of the bee product.
Next, you just need to pour the honey solution into the crushed products, mix them and place them in prepared jars.

Homemade sauerkraut with horseradish

The benefits of such a snack for the human body are invaluable: fermentation products have a beneficial effect on the microflora of the stomach, and the spicy root will help cope with harmful bacilli, which often cause colds.

To prepare it you will need:

2000 g white cabbage;
1500 ml water;
200 g carrots;
100 g horseradish root;
100 g sugar;
50 g salt;
3–4 bay leaves;
8–10 black peppercorns.

How to ferment cabbage with horseradish:

Cut the stalk from the cabbage fork and chop the leaves into thin strips. Grind the carrots using a coarse grater, and the horseradish root using a fine grater.
Mix all the vegetables well, add spices and pack tightly into a glass or enamel container.
Boil water, dissolve salt and sugar in it. When the solution has cooled, pour it over the prepared cabbage.
Cover the container with a lid and leave at room temperature to ferment.

After three to four days the cabbage is ready. For further storage, it is moved to the refrigerator.

Step-by-step recipe for horseradish

By decree of Peter the Great, this drink was to be given (in small quantities, of course) to all people working in the cold. But those who do not spend a lot of time in the cold will also like horseradish tincture, since honey makes the drink soft, and horseradish completely deprives it of the alcoholic smell.

List of products used:

500 ml vodka;
50 g fresh horseradish root;
50 g honey.

Technology for preparing the tincture:

Place the peeled horseradish and cut into small pieces into a container of a suitable size and pour in the honey. Pour vodka over everything.
Next, take an immersion blender and blend everything as thoroughly as possible. Pour the resulting mixture into a container of a suitable size, seal it tightly with a stopper and put it in a dark place for 4–5 days.
Every day you need to shake the contents of the bottle and check if the smell of alcohol has disappeared. As soon as this happens, you should strain the tincture through a paper towel to get rid of not only the crushed root, but also the honey, since it tends to precipitate in flakes.

Horseradish should be stored in the refrigerator.

Homemade horseradish kvass

The benefits of the vigorous root are invaluable not only in the cold season. Even on hot summer days it can give you that much-desired coolness. Those who do not believe in its refreshing effect can try making kvass from rye bread and horseradish at home.

This drink contains:

6000 ml water;
1400–2100 g rye bread;
250 g horseradish root;
250 g sugar;
50 g pressed yeast;
50 g honey (it is better to take meadow honey or herbs);
30 g white raisins.

Prepare a soft drink as follows:

Cut the rye bread into small pieces and dry in the oven until it becomes crackers with a thick crust. Place the bread in an enamel or glass container and pour boiling water over it. Leave for 3–6 hours.
Strain the cooled and infused wort, dissolve sugar and yeast in it. As soon as foam appears on the surface of the liquid - the result of activation of yeast - add grated horseradish and honey.
After steeping the kvass for three hours, filter it and pour it into bottles, putting a few raisins in each. After this, the drink should ripen for another two to three days in a cool place. Then it can be put in the refrigerator.

Cinnamon and clove sauce

For a spicy sauce made from horseradish rhizomes with spicy notes of cinnamon and cloves, you need to take:

600–800 g horseradish roots;
500 ml water;
55 ml table vinegar;
25 g salt;
45 g sugar;
4 buds of cloves;
5–10 g cinnamon powder.

Preparation procedure:

Place the peeled, washed and chopped roots into a dry glass jar of a suitable size. After this, you can start preparing the spicy filling.
After dissolving crystals of sugar and salt in water, bring this mixture to a boil. Place the clove buds into the bubbling solution and boil for three minutes.
When the filling has cooled to room temperature, you need to strain it and add cinnamon and vinegar. Let it brew for a day.
Pour the aromatic spicy filling into the grated horseradish and leave for a day or two.

Horseradish is rightfully considered a storehouse of useful enzymes. The root of the plant is characterized by an intense aroma that “hits” right in the nose. Many people love horseradish for its sweet aftertaste, which later becomes hot. Grated horseradish root is added to the first and second courses; many people prefer to use the sauce along with a slice of baguette. Horseradish contains a lot of vitamins, including rare groups PP, B, A, D, and amino acids. To enjoy all the beneficial properties, we will consider important aspects and basic recipes for preparing horseradish at home.

Cooking horseradish: important features

It is not difficult to prepare horseradish at home if you follow important aspects. Make sure you have the plant root and prepare it in advance.

Raw materials are dug out in late October or early November. As a rule, horseradish grows up to 35-40 cm, in some cases more. In this case, the diameter of the plant reaches 3-5 cm. It is the listed characteristics that indicate that the root is suitable for pickling.
To ensure that horseradish retains its properties after collection and does not erode, place the root in a cool place with sufficient humidity. Take a certain amount of the composition as needed, without violating storage conditions.
Not many people know that horseradish retains its beneficial qualities and characteristic pungency only during the first month. This feature is achieved by a completely natural composition. To increase the effect, you will have to use chemicals.
Get into the habit of preparing pickled horseradish in small portions. You should not stock up on the product for future use. After combining all the ingredients, transfer the canned mixture to a container or jar and store in the cold.
Even when the roots are kept in a humid room, they still dry out. For this reason, before you start cooking, wash the roots, then soak them in cold water. Change the fluid 2 times daily. The duration of soaking is 3-7 days.
When the horseradish becomes soft and swells a little, remove and peel it. Grate on a very fine grater or use a food processor/blender/meat grinder. Be prepared for the process itself to be unpleasant. Horseradish will burn your throat, nose, eyes.
To avoid burning your skin, wear rubber gloves when working with horseradish. Protect your respiratory tract with a medical mask and your eyes with goggles. To prevent chopped horseradish from starting to darken, it is sprayed with table vinegar (6% concentration) or lemon juice.
Before preparing horseradish seasoning, place the root of the plant in the freezer for half an hour. This move will save you from the difficulties with well-being that usually arise when working with a nuclear composition.
If you still have horseradish roots after preparing the seasoning, try increasing their shelf life. Prepare a container for microwave or food, fill it with water, place the plants inside. Change the fluid every day.

table vinegar solution (9%) - 145 ml.
horseradish root - 385 gr.
granulated sugar - 25 gr.
table salt - 35 gr.
beet juice - 60 ml.
drinking water - 180 ml.

Soak the roots of the plant in water according to the general rules. After this, wash the horseradish well with a table sponge, remove the peel, and grate it. Pour boiling water over the mixture and wait 5 minutes.
After this, add sugar, salt, wait until it cools completely (about 40 minutes). Squeeze the juice from the beets to obtain 2 tablespoons of the mixture.
Mix beetroot juice with table vinegar, pour the mixture into the soaked horseradish. There is no need to pour out the cooled water; it serves as brine for long-term storage.

Tomato horseradish

horseradish root - 500 gr.
fresh tomatoes - 2.8 kg.
garlic - 200 gr.
salt - 85 gr.
sugar - 80 gr.

Peel the horseradish roots, soak in ice water, and leave for 4 hours. After this, chop the product into equal pieces, grind in a blender or pass through a meat grinder. You can use a grater, use your discretion.
Wash the tomatoes, make a cross-shaped cut on each tomato, and scald with boiling water. Wait 1 minute, peel and remove stems. Scroll the tomatoes in a meat grinder 2 times, mix with garlic, passed through a press.
Combine all ingredients into a homogeneous mass and blend again with a blender. Season with salt, sweeten, and add ground pepper and bay leaf if desired. Pack the finished composition in sterilized glass containers.
Store in the refrigerator for no longer than two months in the case of rolled up products, and about 30 days for sealed products. If possible, consume horseradish in the first two weeks so that it does not lose its beneficial properties.

Horseradish with cinnamon

filtered water - 480 ml.
table vinegar (9%) - 55 gr.
horseradish root - 600 gr.
sugar (preferably brown) - 45 gr.
table salt - 25 gr.
cloves - 4 buds
cinnamon - to taste

Wash the horseradish with a kitchen sponge, remove the peel and grate it on a fine grater (you can grind it in a blender or meat grinder). Prepare a sterile glass container and package the horseradish in it.
In another bowl, mix sugar and salt, add filtered water. Pour the mixture into a saucepan, put on fire and bring until the first bubbles appear.
When the granules are completely dissolved, add the clove buds and cook the mixture for 3 minutes. Cover the container with a lid and let the solution cool at room temperature.
When the mixture has cooled to 55 degrees, pass it through a filter and add cinnamon. Pour in table vinegar, seal and wait 20 hours. After this, pour the solution into the horseradish, roll up the jars, and transfer to the cellar.

olive oil - 40 ml.
green apple - 1 pc. large size
meat broth (pork-beef) - 135 ml.
horseradish (root) - 110 gr.
apple cider vinegar - 40 ml.
fresh parsley - 1 bunch
sugar - to taste
salt - to taste

Wash the horseradish and remove the peel. Do the same with the apple: remove the stem and seeds. Grind the products until smooth by passing them through a blender or grater.
Wash a bunch of parsley, chop it, pour in the vinegar solution and chicken broth. Combine all ingredients, add olive oil, sugar, salt, leave the mixture to steep for 3 hours.
Apple seasoning is distinguished by its mild composition, for this reason people with gastrointestinal diseases love it. The sauce is aromatic, not too spicy, and pleasant to the taste.
Serve apple relish in small gravy boats. Garnish with a leaf of fresh parsley or dill. Some housewives prefer to add grated olives to the above composition.

Horseradish with sour cream

horseradish root - 285 gr.
sugar - 25 gr.
sour cream - 190-200 gr.
fresh dill - 20 gr.
fresh parsley - 10-15 gr.

The recipe is intended for the category of citizens who cannot stand too spicy horseradish sauce. Drench the roots of the plant with water, remove dirt with a sponge, and remove the peel.
Pass the horseradish through a meat grinder or blender to obtain a paste. Add chilled high-fat sour cream (25% or more), stir, and refrigerate for 2 hours.
During this period, wash and completely dry the dill and parsley, mix the herbs with sugar. If desired, add 3 cloves of garlic, passed through a press.
Remove the horseradish from the refrigerator, mix with other ingredients, and roll into jars. The storage time in the cellar is 20 days; if possible, consume the product as quickly as possible.

horseradish root - 300 gr.
honey (can be replaced with cane sugar) - to taste
salt - to taste
lemon zest (fresh) - 45 gr.
sour cream - in fact

Rinse the horseradish root, peel off the skin with a knife, grate it to form thin plates (as is the case with pickled ginger).
Prepare small glass jars, sterilize them, and fill them 3 cm with ice-cold filtered water. Place chopped horseradish into the cavity, add sugar and salt.
Seal the lids and shake each container until the mixture is mixed. Grate the lemon peel and, if desired, add citrus juice (amount at your discretion).
Leave the horseradish to steep in the refrigerator for 1 hour. Before serving, brush the product with sour cream to give the product a creamy taste. Use within a week, otherwise horseradish will lose its beneficial properties.

To make the snack rich, store the finished product in glass jars. If possible, wrap containers in a dark bag to prevent light from entering.
The harvested crop is stored in wooden containers with sand. In this case, the roots are located in such a way as to completely eliminate their contact with each other. Once a week it is necessary to water the composition with drinking water.
Traditionally, horseradish is consumed with meat dishes (pork, beef, lamb). The seasoning also serves as an excellent addition to jellied meat, smoked fish, mince pies, jelly, knuckle, sturgeon jellies and suckling pig.

Making horseradish at home is quite simple. Consider cooking recipes with the addition of tomatoes, cinnamon, full-fat sour cream, vinegar, and green apples. Add your favorite seasonings, lemon zest, and fresh herbs. Serve pickled horseradish root with meat and fish dishes, as well as jellied meat.

Video: homemade version of horseradish preparation

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many housewives cannot imagine serving jellied meat without this seasoning. The sauce goes perfectly with the dish, adding aroma and a unique spicy taste. However, it can be used with other products. It is important to cook horseradish correctly, so you should study some recommendations before cooking.

Cooking horseradish

The process of creating a delicious horseradish snack will not seem difficult if you follow all the rules. Cooking horseradish at home involves different recipes. Housewives often use beets, garlic, tomatoes, and add butter, mayonnaise or sour cream. The root does not require any special preparation; you just need to scrape off the skin and chop it in a way convenient for you.

How to grate horseradish at home

There are several ways to prepare a plant for preservation, which will be a pleasure to season dishes with:

Grinding in a meat grinder. The roots will need to be cut into small pieces for convenience.
You can grate horseradish. It’s better to do this in small holes to get a paste-like mass, and be sure to go out onto a ventilated balcony or outside.
Grinding rhizomes in a blender is a universal and safest way. Depending on the time and speed of exposure of the device, you will receive small or large chips.

What can be made from horseradish

Horseradish preparations were popular in Rus'. There are many recipes that use this component. Our ancestors really loved making sauerkraut with horseradish, adding it when making kvass, and infusing alcoholic drinks with it. Each recipe does not require a large number of ingredients, but the process is labor-intensive. Modern technologies help make the work of housewives easier. The hardest stage is chopping; this can also be done in a blender. The method is fast and does not harm the eyes.

Classic recipe

Time: 30 minutes.
Number of servings: 9-10 persons.
Calorie content of the dish: 30 kcal.
Purpose: for a snack.
Cuisine: Russian.

The spicy root has a large supply of useful substances, has a tart taste, and is in demand among consumers. The classic recipe for horseradish with lemon will help the housewife make a simple, tasty and aromatic snack. The dish, supplemented with spice, becomes spicy and piquant. The spicy additive can be stored for up to 4 months, but experts recommend eating it earlier so that the spice does not lose its properties.

Ingredients:

lemon juice – 20 ml;
water – 250 ml;
horseradish – 1000 g;
granulated sugar – 50 g;
salt – 1 tbsp. l.

Cooking method:

Peel the roots and grind in a blender or meat grinder. In the second case, place a bag over the neck of the device to protect your eyes.
Add salt and sugar to the resulting slurry and mix.
The water needs to be boiled. Pour the hot liquid over the mixture, mixing again.
Sterilize storage jars, place seasoning and a little lemon juice in them. Close the containers tightly with lids and place in the refrigerator.

Preparation for the winter

Time: 30 minutes.
Number of servings: for 8-10 cans.
Calorie content of the dish: 43 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Adding vinegar or citric acid will help preserve horseradish for the winter. It should be preserved in sterilized jars. Store in a dark, cool place. If these conditions are met, you will receive an aromatic, spicy and tasty dressing for dishes, which can be used instead of mustard or wasabi. Homemade seasoning will add piquancy to any dish and make the taste more interesting.

Ingredients:

citric acid – 20 mg;
rhizomes – 1 kg;
salt – 1 tbsp. l.;
granulated sugar – 1 tbsp. l.;
water – 250 ml.

Cooking method:

Peel the roots and soak them in water for a day. Grind using a meat grinder or blender.
Boil water, add salt and sugar, dissolve. Remove from heat, add citric acid.
Pour finely chopped horseradish with the resulting brine, stir, cover for a few minutes.
Place the resulting dish in sterile jars. Try to do this quickly so that the spice does not lose its aroma. Close tightly and store.

Marinated

Time: 2 hours.
Number of servings: 10-12 servings.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Many housewives are interested in how to pickle horseradish. To do this, you can use a recipe for preparing a delicious seasoning. It contains other vegetables that add healthy qualities to the snack. In addition to taste and aroma, it has a beautiful, attractive, appetizing color, so you can safely offer it to guests or serve it on a festive table as a sauce.

Ingredients:

green apples – 1 kg;
water – 1l;
salt – 4 tbsp. l.;
horseradish – 500 g;
carrots – 1 kg;
granulated sugar – 5 tbsp. l.

Cooking method:

The roots of the seasoning must be peeled, chopped on a grater or using a blender.
Peel the carrots and apples and grate them on a grater with large holes. Mix all the prepared ingredients and place them in jars so that the mass occupies 4/5 of the vessel.
Start making brine. Add salt and sugar to boiling water and stir well until the crystals dissolve.
Pour the liquid into the jars. Cover the preserves with lids. Store inside the basement.

With beets

Time: 1 hour 20 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 56 kcal.
Purpose: snack/condiment.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish products are deservedly popular on the Russian table. This seasoning is healthy, has a specific aroma, and is indispensable for meat dishes. Making sauce with beets at home will help slightly soften the taste of the main component. Preparing the dressing is not difficult. A step-by-step recipe with photos will help you make the famous additive correctly.

Ingredients:

vinegar (9%) – 2 tbsp. l.;
granulated sugar – 1 tbsp. l.;
beets – 100 g;
horseradish – 200 g;
water – 0.2 l;
salt – 1 tsp.

Cooking method:

You need to start the cooking process by creating a marinade. Mix sugar, salt and vinegar in water. Place the contents of the pan on the fire, boil and cool.
Beets need to be peeled and grated on a fine grater.
The roots (one large horseradish) should be peeled and chopped using a blender or grater.
Mix the prepared ingredients, pour warm marinade. Place into sterile containers and close. After waiting for the preserved food to cool, store it in the refrigerator.

Shitty

Time: 40 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 82 kcal.
Purpose: refueling.
Cuisine: Russian.
Difficulty of preparation: easy.

Preparing horseradish at home for the winter is not a long process. However, you should remember that when twisting a sharp root, you will need to put a plastic bag on the meat grinder. Otherwise, the pungent aroma will burn your eyes. The recipe allows you to change the ratio of ingredients to taste. If you want a very spicy appetizer, add more of the main ingredient.

Ingredients:

spicy root – 100 g;
mayonnaise – 400 g.

Cooking method:

Rinse the roots thoroughly and clean them. Then grate the product using a grater with small holes.
Pour boiling water over the resulting mass and cool.
Mix the substance with mayonnaise. Divide the hot dressing into clean, dry jars and store in the refrigerator.

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 129 kcal.
Purpose: for a holiday.
Cuisine: Russian.
Difficulty of preparation: easy.

People have known how to prepare horseradish tincture since the time of Peter the Great. At that time, such a drink was reserved for people who worked in the cold or engaged in hard physical labor. Horseradish vodka is easy to make at home. You can infuse the drink with fresh or canned raw materials. However, the first option turns out tastier and more aromatic than when using semi-finished products.

Ingredients:

lemon juice – 2 tbsp. l.;
vodka – 500 g;
sharp root – 7-10 cm;
grain mustard – 1 tbsp. l.

Cooking method:

The plant must be peeled and grated.
Inside a glass container, combine mustard, horseradish and lemon juice.
Pour vodka into the resulting mixture, close and shake well several times.
It will take 3 days to infuse the drink in a dark place with a warm temperature. Shake the bottle once a day.
The finished infusion will need to be strained through gauze and cotton wool. Pour into a suitable bottle and seal. The strength of this alcohol according to a home recipe is 36-38 degrees. The mixture can be stored for 2-3 years, sealed in a dark place.

Dining room

Time: 1 hour 30 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish is a common dish in Russian cuisine. This additive is usually used for meat and jellied meat. It is not difficult to prepare a seasoning from this root with a strong aroma; it can be stored for a long time. Canning does not require specific skills or a large number of ingredients. The finished product can be used to prepare sauces, for example, with sour cream or with tomatoes and garlic.

Ingredients:

boiled water – 450 ml;
white wine vinegar – 180 ml;
sugar – 1 tbsp. l.;
horseradish root – 0.4 kg;
salt – 1 tbsp. l.

Cooking method:

To make horseradish, soak the root in water for a couple of hours to absorb moisture. Then remove the skin with a knife and cut into small pieces to make it easier to chop.
Place the mixture in a blender and chop.
Pour boiling water over the resulting mass and let it brew for a few minutes. Then add vinegar, sugar, salt, stir until smooth.
Place the homemade horseradish recipe into a clean container and store it in the refrigerator.
You can use adjika with horseradish for several months, then it will begin to lose its taste and pungency, so experts do not recommend cooking a lot at once.

With vinegar

Time: half an hour.
Number of servings: 10-15 persons.
Calorie content of the dish: 43 kcal.
Purpose: snack/condiment
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with vinegar is a godsend for those who want to preserve the seasoning for the winter. Acidic liquids are an excellent preservative. Adding sugar and salt will help make the product taste brighter. The sauce is suitable for adding spiciness, piquancy and aroma to other dishes. The use of the spice is recommended during the cold season: recovery will be faster due to its warming and antibacterial properties.

Ingredients:

horseradish – 0.5 kg;
boiled water – 1 tbsp.;
sugar – 3 tbsp. spoons;
vinegar (5%) – 1 tbsp.;
salt – 2 tsp.

Cooking method:

Rinse the rhizomes, peel them, and pass through a fine grater.
Add vinegar, salt, water and sugar to the resulting mass.
Place the prepared horseradish into jars, close tightly, leave for 2-3 days, then put in the refrigerator.

For jellied meat

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 54 kcal.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish sauce for jellied meat is suitable not only for this dish. You can pour it over meat and fish food, salads. It has a pleasant color, bright aroma and unusual taste. The beet juice in the composition will help soften the pungency of the chopped spicy root. The product can be stored for a long time, but after a couple of days it will begin to lose its taste and pungency, so preparing a large volume at once is not recommended.

Ingredients:

horseradish – 3-4 pcs.;
beets – 1 pc.;
water – 0.2 l;
sugar;
salt.

Cooking method:

Peel the roots, rinse, put in a bag and place in the freezer for 15-20 minutes.
Boil water, cool to 20-30 degrees. Add salt, sugar.
Grate or grind the frozen spice in a blender.
Using a special grater, grate the beets. Fill the resulting shavings with water and leave for 5-10 minutes.
Separate the beet juice from the pulp, gradually add the liquid into a container with the grated root until it becomes moderately thick.
Pour the prepared homemade sauce over the jellied meat.

With tomatoes

Time: 60 minutes.
Number of servings: for 10-12 cans.
Calorie content of the dish: 55 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomato and garlic is one of the classic combinations for creating homemade sauce. Tomatoes dilute the spice a little and give it a runny consistency. This dressing is convenient and tasty to add to meat dishes. If you like very spicy food, you will need more roots. If you want to get a gentle, aromatic seasoning, increase the number of tomatoes.

Ingredients:

tomatoes – 2000 g;
salt – 2 tbsp. l.;
horseradish – 300 g;
garlic – 200 g;
sugar – 1 tbsp. l.

Cooking method:

Rinse the tomatoes, dry with a paper towel, remove the stems, cut into several pieces. Grind in a meat grinder, drain the juice into the total mass.
Peel the garlic and garlic root, place in a blender, grind until finely crumbled.
Place the crushed ingredients inside a deep container, add salt and granulated sugar, mix.
Distribute the resulting mass into clean and dry containers. Store in the refrigerator.

To ensure you get a delicious horseradish seasoning, you should follow some recommendations:

You need to prepare horseradish for food in September, selecting rhizomes 3-6 cm in diameter and 30-50 cm long.
Do not make a lot of preparations at once, as the plant will lose its pungency in a month.
The whole root can be stored in the refrigerator for about six months and used as needed.
If you decide to pickle the spice some time after extracting it from the ground, keep it in water before preparing the seasoning. This will help restore lost moisture to the roots.
After processing, horseradish must be stored in sterilized jars under an airtight lid.
The discharge that appears when grinding horseradish root irritates the mucous membranes. To protect yourself from this phenomenon, place the product in the freezer for a couple of hours. If the recipe requires twisting it, secure a plastic bag to the neck of the meat grinder. Using a closed blender can relieve you from the pain in your eyes.
You can avoid damage to the skin if you wear gloves.
To prevent the horseradish mass from darkening after production or during the preparation of the component, you can sprinkle it a little with juice squeezed from lemon.
The ready-made dressing is ideal for cold appetizers, meat and fish dishes. You can use horseradish for dressing

Ready-made horseradish can be purchased today in any store. But it’s still much better to prepare this spicy seasoning yourself, and it’s quite easy to do. The following recipes for preparing table horseradish will not take much of your time and effort, and as a result you will get a very tasty addition to a wide variety of dishes.

Table horseradish – taste with benefit

The main benefit of table horseradish lies in the essential oils that are part of the root. They exhibit a powerful antiseptic effect, thanks to which the body receives reliable protection against viruses and pathogenic bacteria. This property makes horseradish a natural antibiotic. In addition, by consuming this seasoning in small quantities, you can increase your appetite and stimulate your intestines.

The horseradish root contains vitamins of group B, as well as PP and C. Moreover, it contains approximately 4-4.5 times more of the latter than in many citrus fruits. This product is also rich in microelements, including sulfur, potassium, iron and phosphorus.

Freshly prepared table horseradish, which is no more than seven days old, has the greatest benefit. After this time, the beneficial substances are gradually destroyed and horseradish becomes just a spicy seasoning. For this reason, no store-bought product can compare with homemade sauce.

Important! However, remember that table horseradish will not be useful for everyone. It should be used with caution in acute diseases of the digestive system and diseases that are accompanied by high acidity!

In order for table horseradish to turn out tasty, and the process of its preparation to be extremely simple and enjoyable, you must adhere to several important rules.

The essential substances that the root is rich in can cause severe lacrimation and irritation on the skin. To prevent this from happening, it is better to work with gloves, and grind the roots themselves not on a grater, but pass them through a meat grinder, after placing a plastic bag over the outlet hole.
On a note! To make horseradish less aggressive, it should be placed in the freezer a couple of hours before processing!
For preparing table horseradish, the most suitable roots are those from the autumn harvest, which were dug up in September and are 30-40 cm long.
If the roots that you prepared for seasoning have dried out somewhat, then plain water will help bring them back to “life.” Just soak the product and after 3-4 days it will be completely ready for use.
After a month of storage, table horseradish loses its burning qualities, so lovers of strong seasonings will no longer be interested in such a product. Of course, you can prepare a new portion every month, but we recommend doing it easier - closing the seasoning for the winter by sealing it in sterilized jars. Some recipes allow you to store it from 4 months to a year, right in the pantry.

Let's find out how to make table horseradish.

Horseradish - a classic recipe

For the recipe we take:

kilo of roots;
a quarter liter of water;
tables. a spoonful of salt;
a couple of tables. spoons of sugar;
tables. a spoonful of lemon juice.

We clean the prepared roots and pass them through a meat grinder with a fine grid. The result should be a puree with a fine, delicate consistency. To prevent horseradish from irritating your eyes, we attach a plastic bag to the outlet hole. Transfer the finished mass to a large bowl, add the specified amount of sugar and salt.

Pour water into a saucepan, bring it to a boil and pour in the processed roots. Mix thoroughly, pour ¾ teaspoon of freshly squeezed lemon juice into small sterilized jars - it will act as a preservative and will not allow the mass to darken.

On a note! It is better to use small jars; you do not need to add a lot of juice - otherwise the finished seasoning will be too sour.

We immediately seal the jars and send them for storage. Table horseradish prepared according to this recipe will retain its taste for three to four months.

With beet juice

For the recipe we take:

half a kilo of horseradish;
0.2 liters of water;
0.2 liters of vinegar;
tables. a spoonful of sugar;
tables. a spoonful of salt;
a quarter glass of beet juice.

Wash the roots thoroughly, fill with water, and leave in the refrigerator overnight. In the morning, we clean the products and cut them into arbitrary pieces. Place a grid with small holes in a meat grinder and grind the horseradish. Pour boiling water over the resulting mass, add sugar, salt and mix.

Wash and peel the beets, grate them on a fine grater and squeeze out the juice. Measure out 2.5 tablespoons and combine with the specified amount of vinegar. Add this to the horseradish and mix.

Distribute the seasoning into sterilized jars, seal tightly and store in the refrigerator. Table horseradish prepared according to this recipe can be stored for a year.

With garlic and tomatoes

For the recipe you need to take:

kilo of horseradish;
kilo of tomatoes;
three cloves of garlic;
a couple of tables. spoons of sugar;
tables. spoon of salt.

Pour some water into the saucepan and bring it to a boil. Blanch the tomatoes for 30 seconds, then remove the peel and cut into four parts. Soak the roots in water for 24 hours, peel and cut into small pieces. Remove the husks from the garlic and chop it.

We prepare the meat grinder: install a fine grate and attach a plastic bag to the outlet hole. Grind the horseradish and tomatoes, turning them one by one. Add crushed garlic, sugar, salt to the resulting mass and mix well. Place the seasoning in dry, sterilized jars, roll up the lids and store.

Table horseradish prepared according to this recipe can be stored for 9 months.

Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!