Horseradish - 11 homemade cooking recipes

The root of this plant contains several times more vitamins than citrus fruits. It is able to beneficially influence the body’s immune system, stimulate the digestive system, increase muscle tone and endurance. This is not ginseng, as one might suggest, but known to everyone, a simple root of horseradish. You can make various homemade sauces, pickles, soft or "strong" drinks from it, taking your favorite recipe for preparing horseradish from the selection below.

Homemade horseradish - a classic recipe

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

For a small portion of the sauce you will need:

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

Recipe step by step:

1. My horseradish roots, clean and finely three on a grater. You can grind them in a blender, but the most reliable way - grandmother's manual meat grinder.
2. Dissolve salt and sugar in hot water. When the temperature of the solution becomes 40-50 degrees, pour it into the crushed main ingredient, mix.
3. Arrange the dressing in small tight-fitting jars. Before use, let the sauce brew for at least 2-3 hours.

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

How to prepare a blank for the winter?

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

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

How to make a blank:

1. Grind the roots into a pulp in any available way, add salt and sugar to it. Mix everything well and add steep boiling water to the density of sour cream.
2. Arrange the workpiece in small sterile containers, sterilize for five minutes. Then add a few drops of lemon juice or vinegar to each jar, cork with lids and store in a cool dark place.

So that the flavor of the dressing does not disappear after the opening of the seaming, you should choose containers of small capacity.

Cooking "Hrenoder" at home

Gorloder, horseradish, horseradish are the names of the same sauce with a vigorous taste, the main ingredients of which are only three products: horseradish root, garlic and tomatoes. In addition to excellent taste, this dressing has a number of useful properties, among which is the increase in the body's immune functions.

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

• 2000 g ripe tomatoes;
• 200-300 g horseradish roots;
• 30-50 g of garlic;
• 30 g of salt.

Cooking method:

1. Wash the tomatoes, dry, cut into slices and cut off the place of attachment of the stalk. Free the garlic cloves from the husk. Peel horseradish, wash and chop the pieces, which will be conveniently loaded into a meat grinder.
2. Twist all the prepared components of the sauce in a meat grinder with small holes, salt, mix and arrange in prepared sterile jars.

In a day, all the components of the sauce will combine, making it as saturated as possible.

Beetroot Juice Recipe

Horseradish with beetroot is a favorite combination for many lovers of a pungent combination, 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 the sauce with beetroot juice you need to take:

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

Working process:

1. The main ingredient of the sauce must be prepared: clean, wash and soak for two days in cold water. After such preparation, horseradish is crushed as finely as possible (in a meat grinder, blender or grater).
2. Pour sugar and salt into the pulp from the roots, pour boiling water and mix. Grind a certain amount of beets and squeeze the required amount of juice through a gauze folded into several layers.
3. Mix beetroot juice and vinegar, pour in horseradish, mix. Arrange the prepared dressing in prepared sterile jars, tightly close the lids so that the aroma does not disappear, and store in the refrigerator until six months.

In order not to wash yourself with tears when grinding a vigorous root through a meat grinder, you need to attach a dense plastic bag (for example, to freeze food) on the grate 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 borsch or okroshka will have an “incendiary” effect on taste buds.

The composition of apple-horseradish sauce includes:

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

How to cook horseradish with apples:

1. Grind the prepared horseradish root with the smallest grater. Do the same with an apple peeled and peeled. So that the sharp aroma of the root does not irritate the mucous membranes, you can grind the sauce components in a blender bowl.
2. Add salt, sugar, sour cream and vinegar to the pulp from apple and horseradish. Stir the sauce well. Store the snack in a tightly closed container in a cool place.

Option with the addition of sour cream

Homemade horseradish-based sauce with the addition of sour cream is good in that its severity can be independently adjusted by increasing or decreasing the amount of the dairy product.

Basic ratio of refueling components:

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

Cooking sequence:

1. Grind the vigorous root with a grater or meat grinder, pour boiling water in the amount indicated in the recipe, and leave to cool completely.
2. Add salt, sugar and vinegar to the cooled horseradish. Stir everything carefully and put in the refrigerator for at least 2-3 hours.
3. Next, immediately before serving, mix a small amount of the workpiece 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 easiest will be horseradish horseradish with honey. Such a sauce can be stored for up to three months, since both honey and cranberries act as natural preservatives, but you should not cook it for the future. The taste of the vigorous root becomes softer over time.

Read also: horseradish with honey - benefits and contraindications, recipe

To make the Pechora sauce, you must prepare:

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

Cooking Algorithm:

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

Sauerkraut with horseradish at home

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 a spicy root will help to cope with harmful bacilli, which often cause colds.

To prepare it, you will need:

• 2000 g of white cabbage;
• 1500 ml of water;
• 200 g of carrots;
• 100 g horseradish root;
• 100 g of sugar;
• 50 g of salt;
• 3-4 bay leaves;
• 8-10 peas of black pepper.

How to ferment cabbage with horseradish:

1. Cut a stalk from a fork of cabbage, and chop the leaves with a thin straw. Grind carrots with a coarse grater, and horseradish root - on a fine.
2. Mix all vegetables well, add spices and tamp tightly in glass or enamel containers.
3. Boil water, dissolve salt and sugar in it. When the solution has cooled, pour the prepared cabbage on it.
4. Cover the container with a lid and leave at room temperature for fermentation.

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

Step by step recipe hrenovuhi

By decree of Peter the Great, this drink was to be issued (of course, in small quantities) to all people working in the cold. But for those who do not spend much time in the cold, horseradish tincture will be pleasant, because honey gives the drink softness, and horseradish completely deprives it of an alcoholic smell.

Product List:

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

Technology for preparing tinctures:

1. In a container of a suitable size, fold the horseradish peeled and cut into small pieces and pour the honey. Pour vodka over everything.
2. Next, take a hand blender and kill everything as thoroughly as possible. Pour the mixture into a container of suitable size, seal tightly with a cork and put it in a dark place for 4–5 days.
3. 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, strain the tincture through a paper towel to get rid of not only the chopped root, but also honey, since it tends to precipitate in flakes.

Keep the horseradish in the refrigerator.

Homemade horseradish kvass

The benefits of vigorous root are invaluable not only in the cold season. Even on hot summer days, he can give such a welcome coolness. Those who do not believe in its refreshing effect can try making home-made kvass from rye bread and horseradish.

The composition of this drink includes:

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

We prepare a soft drink as follows:

1. Cut rye bread into small pieces and dry in the oven until crackers with a thick crust. Fold the bread in an enamel or glass container and pour boiling water over it. Insist 3-6 hours.
2. Strain the cooled down and insisted wort, dissolve sugar and yeast in it. As soon as a foam appears on the surface of the liquid - the result of activation of yeast - add grated horseradish and honey.
3. After brewing kvass for three hours, filter it and bottle it, 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 refrigerated.

Cinnamon and Clove Sauce

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

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

Order of preparation:

1. Fold the peeled, washed and shredded roots in a dry glass jar of a suitable size. After that, you can start preparing spicy fillings.
2. Dissolving sugar and salt crystals in water, bring this mixture to a boil. We send clove buds to the simmering solution and boil for three minutes.
3. When the pouring has cooled to room temperature, it must be filtered and injected with cinnamon and vinegar. Let it brew for a day.
4. Fragrant spicy fill pour into grated horseradish and insist for a day - two.

The sauce is ready!