Combining the spicy taste of horseradish with various products, you can create interesting salads, festive snacks, winter preparations and original seasonings. If you still do not know how to cook horseradish so that it is delicious, add interesting recipes to your culinary piggy bank that will help you cope with many ailments.
Material Content:
Classic horseradish at home
Try to cook horseradish from the root, which ideally shades the taste of fish and meat dishes, jelly and sandwiches. In combination with garlic, a delicious Russian seasoning is obtained.
Ingredients:
- vinegar - 3 tbsp. spoons;
- horseradish - 4 roots;
- salt - 4 tsp;
- garlic - 17 cloves;
- sugar - 2 tsp;
- water - 140 ml hot.
Cooking:
- Place garlic cloves and roots in a blender. To grind. If you do not have a blender, then use a grater.
- Pour vinegar into sugar. Pour salt. Pour boiling water. Mix. All components must dissolve. Pour the horseradish mixture. Mix. Cool. Store in the refrigerator. Suitable for use immediately after cooling.
How to cook with beets?
A very simple option for preparing horseradish with beets, which turns out to be beautiful in appearance and tasty.
Large portions should not be cooked. In frayed form, horseradish instantly loses its useful properties and sharpness.
Ingredients:
- apple vinegar - 7 tbsp. spoons;
- horseradish - 210 g;
- salt - 1 teaspoon;
- beetroot - 1 pc.;
- water - 180 ml;
- sugar - 1 tbsp. a spoon.
Cooking:
- Pour the roots with water. Leave for half an hour. Remove and peel. Cut into bars. Clear the beetroot.
- Place prepared foods in a meat grinder. Twist. Use the middle grill. To prevent a pungent odor from spreading around the room, put a bag on the meat grinder and tighten with an elastic band. For cooking, it is more convenient to use a manual meat grinder.
- Pour sugar into the amount of water indicated in the recipe. Pour vinegar and add salt. Boil. Cool. Fluid temperature needs 30 degrees.
- Pour into the grated mixture. Stir. Cover with foil and leave for a day in the refrigerator.
Table horseradish
Homemade horseradish is a wonderful seasoning that goes well with many treats. It turns out tasty and spicy. You can serve mixed with sour cream, then horseradish will become softer and softer.
Ingredients:
- water - 190 ml;
- horseradish - 320 g;
- sugar - 1 tbsp. a spoon;
- salt - 1 teaspoon;
- vinegar -3 tbsp. tablespoons (9%).
Cooking:
- Pour salt into sugar. Mix. Pour in water. Boil. Add vinegar. Mix. Thanks to the addition of vinegar, the seasoning can be stored for three months in the refrigerator. You can not add this ingredient, then you will have to use it within three days.
- Clear the roots. Slice. Place in a blender. To grind. Pour in hot mixture. Mix. Put in a container and cover with a lid. It should be covered, otherwise sharpness will be lost.
Winter harvest recipe
Harvest horseradish for the winter according to the original version with nuts. The taste will be more saturated than by the classical method of preparation.
Ingredients:
- salt - 1 teaspoon;
- horseradish - 420 g;
- ground walnut - 5 tbsp. spoons;
- water - 240 ml warm;
- sugar - 1 tsp;
- apple vinegar - 240 ml.
Cooking:
- Pour water into the salt. Add sugar. Dissolve. Pour vinegar. Mix.
- Grind the roots in a blender. Pour in brine. Add nuts. Mix.
- Prepare small jars. Place the seasoning. You can store for three months.
Read also:horseradish recipe
Horseradish kvass
A wonderful drink that will quench your thirst, and is also ideal for okroshka.
Ingredients:
- grated horseradish - 110 g;
- crackers - 820 g rye;
- sugar - 2 tbsp. spoons;
- water - 4050 ml of boiling water;
- millet - 50 g;
- yeast - 0.5 packs of dry;
- raisins - 50 g;
- honey - 110 ml.
Cooking:
- Pour boiling water over crackers. Set aside for three hours. Strain.
- Pour yeast. Cover with gauze. Give five hours for fermentation. Then heat and add honey with horseradish. Stir.
- Pour raisins, sugar and millet. Mix. Pour into a bottle. Clog up.
- Insist for two days and strain.
Read also:horseradish: health benefits and harms
The easiest way out of horseradish roots
This is the simplest variation where a minimum of products is used.
Ingredients:
- horseradish - 950 g;
- marinade from tomato - 550 ml.
Cooking:
- When you have eaten all the tomatoes, do not rush to pour the brine. With its help, you can cook a delicious seasoning.
- Lightly heat the brine. Grind the roots. You can use a meat grinder, grater or blender. Pour with warm liquid. Mix. Store in jars.
Cooking Hrenoder
This seasoning, due to its beneficial properties, will help protect the body from infections in the winter.
Ingredients:
- sugar - 1 tsp;
- tomatoes - 1500 g;
- horseradish - 5 roots;
- garlic - 7 cloves;
- salt - 1 tbsp. a spoon;
- hot red pepper - 1 pod.
Cooking:
- Send roots, tomatoes, garlic cloves and chili to the meat grinder. Grind.
- Pour sugar and salt. Stir. Insist hour. Pour into jars.
It is interesting. In horseradish roots are volatile, which destroy bacteria and mold.
How to cook horseradish?
This tincture in ancient times was famous not only for taste, but also for beneficial properties. Revive the traditions of our ancestors by preparing a wonderful drink.
Ingredients:
- vodka - 550 ml;
- mustard seeds - 1 teaspoon;
- honey - 1 teaspoon of liquid;
- lemon juice - 2 tbsp. spoons;
- horseradish is the root.
Cooking:
- Send the root into the meat grinder. To grind.
- Pour honey juice. Add mustard. Mix with horseradish.
- Pour vodka. You can use moonshine. Close the lid. Shake. Leave warm for four days. Shake once a day.
- Pass the tincture through cheesecloth, then through cotton wool. If the sun does not fall on the bottle where the drink is located, it can be stored for up to three years.
With apples
Seasoning has an exquisite taste and lasts several months.
Ingredients:
- salt - 0.5 tsp;
- horseradish - 350 g of root;
- water - 4 tsp;
- apple - 110 g;
- sugar - 1 tsp.
Cooking:
- Cut off the top layer from the root. Peel an apple.
- Take a fine grater and grind prepared foods. To mix. To salt. Sprinkle with sugar. Mix.
- Small containers are suitable for containers, which must be washed and rinsed with boiling water. Place the seasoning.
- Heat water in a large container. Place the jars that have previously been covered with lids. Hold for half an hour. Get out and cool. Store in the basement.
Advice:
- Choose roots that have no dry parts or damage.
- Seasoning from horseradish is sharp. If you want to soften the taste, then before serving, mix with honey or sour cream.
- The taste will be softer if you increase the number of tomatoes in the recipe.
- If you want to improve the taste of salads, then add a little horseradish to the composition.
- To grind, use a manual meat grinder. Horseradish grinding should be the last.
- If you put a bag on the neck of the meat grinder, then get rid of the acute smell of the root.
- If you want the horseradish to turn out less sharp, then soak it for a couple of hours before cooking.
- For harvesting, dig out the roots in mid-autumn. The seasoning retains the useful properties of three weeks, so it is not worth harvesting a lot right away.
- In autumn, you can dry the roots and use in the winter to make horseradish.
