What can be prepared from horseradish and its use. How to make blanks from horseradish root for the winter: a selection of original and traditional recipes

In our country, horseradish is a fairly common plant and is known primarily as a spicy addition to a variety of dishes. But this root is quite capable of acting as the main ingredient. For example, a very popular sauce is prepared on its basis - horseradish seasoning, which can spice up many fish and meat snacks.

Horseradish seasoning is an excellent addition to hot and cold dishes, which is sure to decorate any table.

A little about the spice itself

Horseradish, which is the main component of our seasoning, is very useful root. It increases appetite, tones the body and activates energy. A few small jars of this sauce can serve you well. And in order to prepare it, you must follow a few simple rules.

Cooking Basics

For seasoning, horseradish, which was collected in late autumn, is considered the most suitable.
Pick up large roots, the length of which is at least 30 cm, and the diameter is not more than 6 cm.
Before cooking, it is advisable to soak the horseradish in cool water and let stand for three to six hours.
Next, we clean the roots, wrap in cling film and send to freezer for about an hour.
On a note! These procedures will help prevent the discomfort that usually occurs when chopping horseradish - your eyes will not water!
After you have passed the roots through a meat grinder or grated them, you need to add a little lemon juice or vinegar to the mass.
Next, the prepared horseradish is laid out in small jars or plastic containers.

Thus, you will always have the original product at hand, from which you can quickly prepare another batch of fresh sauce at any time. And the following recipes will tell you how to make horseradish seasoning from start to finish with various additives.

With beetroot juice

For cooking you need to take:

a kilo of horseradish roots;
half a liter of beetroot juice;
1 tables. a spoonful of vinegar essence;
half a glass of sugar;
3 tables. spoons of salt.

We prepare the seasoning: thoroughly wash the roots of horseradish, peel and chop with a meat grinder. We rub the beets on a fine grater, squeeze the crushed mass, add the resulting juice to the horseradish, which we twisted. Then add vinegar, sugar and salt. We mix everything thoroughly. Put the resulting seasoning in jars and sterilize for 15 minutes, if the jar is half a liter, and sterilize a liter jar for 20 minutes.

with an apple

For the horseradish and apple seasoning recipe, we take the following ingredients:

a kilo of apples;
0.15 kg of horseradish;
0.15 kg of garlic;
5 ml of vinegar essence;
15 g of salt;
20 g sugar.

Keeping roots in cold water for three hours, after which we remove the peel from them. Apples are also peeled. Grind prepared ingredients. We release the garlic from the husk and pass through the press.

We combine all prepared products in a large bowl. Add salt, add sugar, pour in vinegar essence and mix well. We lay out the seasoning in small clean jars, cover with lids and send to water bath. Let stand for five minutes, then close tightly and store in a cool place.

with carrots

For the recipe, take:

0.15 kg of horseradish;
0.3 kg of carrots;
5 g paprika;
5 g white pepper;
10 g of salt;
5-7 g of sugar;
half a glass of water;
55-60 ml of vinegar.

We peel the root crops and grind them in any convenient way - we twist them in a meat grinder or rub them on a fine grater. We combine everything in a bowl and pour 150 ml of boiling water. Cover with a lid and leave for five minutes.

We introduce vinegar into the mass, add sugar, paprika, pepper and salt.

On a note! If white pepper is not available, then in this recipe it is quite possible to replace it with black!

We mix everything thoroughly and put it in sterilized jars. Close tightly and store in a cool place.

With garlic and tomatoes

For horseradish seasoning with garlic and tomatoes, take:

0.2 kg of horseradish;
0.2 kg of tomatoes;
0.1 kg of garlic;
15 g of salt;
15 g of sugar;
45-50 ml of vinegar;
90 ml vegetable oil.

We blanch the tomatoes in boiling water for 30 seconds, after which we remove the skin from them and pass through a meat grinder. Add sugar to the tomato mass, salt and send to the stove. With a small gas supply, boil for 20 minutes. About five minutes before the end of cooking, pour in the oil and crushed garlic.

We clean the roots, rub on a fine grater and put in a boiling tomato mass. Add vinegar and immediately after boiling, remove from heat. Pour into sterilized jars and seal with lids.

"Spark" with chili pepper

For the recipe, take:

0.1 kg of roots;
a kilo of tomatoes;
10-12 cloves of garlic;
a pod of chili pepper;
a couple of tables. spoons of salt.

First you need to prepare the tomatoes - blanch them in boiling water and remove the skin. We pass through a meat grinder. As a result, you should get a puree with a volume of 1 liter. Peel and chop the horseradish roots. Chili cut into small pieces and twisted in a meat grinder.

On a note! It is better to clean the chili from the seeds, otherwise the seasoning will turn out to be too vigorous!

Mix the ingredients and add crushed garlic. Salt, add sugar. We lay out the seasoning in clean jars and cork.

With bell pepper

For the dish you will need:

0.1 kg of burning root crop;
0.3 kg of bell pepper;
4-5 cloves of garlic;
15 g of sugar;
20 g of salt;
a couple of tables. spoons of lemon juice.

My horseradish, clean and peel. We release the pods of sweet pepper from seeds, cut off the stalks. We twist the products in a meat grinder.

Add crushed garlic to the resulting mass, pour in lemon juice, salt and pour in sugar. Mix everything and distribute in sterilized jars. Close tightly with lids and store in a cool place.

With oranges

Horseradish seasoning with orange juice is prepared from the following products:

0.1 kg of horseradish;
a couple of oranges;
45 ml dry white wine;
2-3 g of salt.

Pour boiling water over oranges, remove the zest from one of them, squeeze the juice from both. Add wine, zest and grated horseradish to the juice. Salt, put sugar, mix everything.

With sour cream

For the recipe, take:

0.3 kg of burning roots;
200-220 ml of sour cream;
30 g of sugar;
2-3 g of salt.

We clean the roots and pass through a meat grinder. Salt, add sugar. Mix everything and add sour cream to the mass.

On a note! If it seems to you that the seasoning is too thick, it can be slightly diluted with chilled boiled water.

We shift the mass into a jar, tightly close and put it in the refrigerator for a couple of hours. Since such a seasoning is stored for a short time, it is advisable to use it quickly - within two days.

Obviously, making horseradish seasoning at home is easy. Therefore, do not rush to buy a store product - better, do it yourself. After all, this way you will be completely sure of its quality.

Bon appetit!

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In the article we discuss what can be made from horseradish, which snacks are the most “vigorous”, and which ones are softer in taste. You will learn how to cook a pink appetizer for meat and barbecue and how to diversify a dish of fatty fish.

How to grate horseradish at home

Rubbing horseradish, protect skin and eyes

Horseradish improves digestion, strengthens immune system and supports the body's defenses in the season of colds. A spicy, vigorous seasoning is prepared from it, which is served with meat and fish dishes, as well as dumplings.

There are several ways to grind horseradish. Before deciding what can be cooked from horseradish and how to grate it properly, do the following:

Choose vegetable roots dug up in late autumn for cooking.
The length of the root should be 30-50 cm, and the diameter should be 3-6 cm.
To make horseradish less teary, put it in the freezer for 2 hours. After freezing, when cutting a vegetable, less esters will be released that irritate the mucous membranes of the eyes.

Before processing horseradish, rinse it and peel it. Grate the root, in a blender or meat grinder. If using a meat grinder, put a plastic bag over the part where the mass comes out. Otherwise, splashes of vegetable residues will get into the eyes and nose and cause burns to the mucous membranes and respiratory tract.

Horseradish Recipes

To diversify recipes from horseradish roots, add garlic or beets to the dish. If you don't like the spiciness of the seasoning, use apples and sour cream.

Classic homemade horseradish recipe

Serve homemade horseradish with any fatty meat and fish. Seasoning shelf life is 4 months. Experienced housewives recommend not keeping it for more than 1-2 months, because over time the “vigorous” taste of the snack is lost.

You will need:

horseradish root - 1 kg;
granulated sugar - 50 g;
lemon juice - 20 ml;
water - 250 ml;
salt - 30 g.

How to cook:

Grind the root with a meat grinder to a puree-like consistency.
Add sugar, salt and stir.
Boil water and pour into a bowl with horseradish, mix again.
Sterilize jars.
Arrange the snack in jars, pour 1 tsp into each. lemon juice.
Close the jars and put in a warm place for 1-3 days until ready.

calories:

Calorie 100 gr. product 70.6 kcal.

Homemade horseradish with beets

If you add beetroot juice to horseradish root recipes, the appetizer will turn a pleasant pink color and complement any meat or smoked meat dish. The seasoning will keep for 12 months in the refrigerator and up to 6 months at room temperature.

Horseradish appetizer can be cooked with beets

You will need:

horseradish root - 400 g;
granulated sugar - 20 g;
vinegar 9% - 150 ml;
water - 150 ml;
beetroot juice - 50 ml;
salt - 30 g.

How to cook:

Cut the peeled horseradish into pieces and soak for 2 days in cool water.
Scroll the roots through a meat grinder into a bag, pour into a bowl and cover with boiling water. Add sugar, salt and stir.
Boil the beets, peel, grate and strain through a sieve. 2-2.5 tbsp mix the resulting juice with vinegar and pour into the mass.
Wash jars and sterilize.
Put them in a snack, close tightly and refrigerate.
Serve on the table after 1 day.

calories:

Calorie 100 gr. product 53.7 kcal.

Horseradish with garlic and tomatoes

The appetizer of horseradish with tomatoes and garlic is called "Hrenoder" because of its special piquancy and spiciness. The seasoning will keep in the refrigerator for up to 9 months.

No less tasty horseradish with tomatoes

You will need:

horseradish root - 1 kg;
garlic - 3 cloves;
tomatoes - 1 kg;
granulated sugar - 40 g;
salt - 20 g.

How to cook:

Wash the tomatoes, pour over boiling water to make the peel easier to remove, and peel. Cut each vegetable into 4 pieces.
Soak horseradish roots in cold water and cut into small pieces.
Peel the garlic cloves and crush through a press.
Grind the vegetable mixture in a meat grinder with the bag attached. Put alternately a couple of pieces of horseradish, tomatoes and turn.
Add granulated sugar, salt, garlic and mix the mass.
Arrange the snack in dry jars, roll up and put in the refrigerator.

calories:

Calorie 100 gr. product 50.8 kcal.

Horseradish with apples

If you are looking for original recipes for horseradish, try horseradish with apples. The appetizer is fragrant, soft and not spicy. It is prepared 2-3 hours before serving and stored for no more than 2 days.

You will need:

horseradish root - 100 g;
apples - 200-250 g;
apple cider vinegar - 30 ml;
meat broth- 100 ml;
vegetable oil - 30 ml;
parsley - 50 g;
salt - to taste.

How to cook:

Grind horseradish roots in a meat grinder.
Peel the apples, cut into 4 pieces and remove the core.
Grate apples on a fine grater.
Finely chop the parsley.
Mix horseradish, apple and parsley. Pour in the meat broth, vinegar and oil.
Salt the appetizer and place in a serving dish.

calories:

Calorie 100 gr. product 92.4 kcal.

Horseradish with sour cream

For those who do not like the “vigorousness” of grated horseradish, an appetizer from its roots with sour cream is suitable. The shelf life of the dish does not exceed 2 days.

You will need:

horseradish roots - 100 g;
sour cream - 100 g;
granulated sugar - 10 g;
salt - 5 g.

How to cook:

Peel the horseradish roots and grind on a grater, in a blender or meat grinder.
Put the vegetable mass in a bowl and add sour cream.
Salt, add sugar and mix well.
Store snacks in the refrigerator.

calories:

Calorie 100 gr. product 144.9 kcal.

For more information on how to cook horseradish, see the video:

It is not recommended to cook a horseradish appetizer immediately in large quantities. Wear gloves when handling the root to avoid burning your fingers or palms. If you have a fan, place it in such a way that it drives the air away from you.

When using a stand blender or grinder, be careful when opening the bowl or bag of mixed vegetables. Lift the lid or untie the bag with your arms outstretched, away from your face, and try not to breathe deeply.

What can be done with horseradish so that it does not dry out:

Store the roots of the vegetable in cold water for 3-6 hours;
If the horseradish is already dry, soak it in cold water for 3-7 days. Change to water every day. When the roots become soft and slightly swollen, remove them.

Ready-made horseradish appetizer is stored longer and better if it is laid out in sterilized jars and sealed with airtight lids.

What to remember

Work with horseradish with gloves so as not to provoke a skin burn.
If you use a meat grinder for cooking, put a plastic bag on it, where the grated mass will come out.
Soak dried horseradish roots in water for several days.
The most spicy recipes for homemade horseradish are classic with sugar and lemon juice, as well as “horseradish” with garlic and tomatoes.
If you don't like spicy snacks, make horseradish with sour cream or apples.
Homemade horseradish with beets goes well with meat and smoked meats.

Due to its rich spicy taste and aroma, horseradish has firmly entered the culinary scene, taking the place of one of the main winter sauces served with meat and fish. Secrets of how to make useful and delicious preparations from horseradish for the winter at home, using golden recipes for seasonings, sauces, you can learn from this article.

Universal sauce with horseradish

To prepare 3.5 liters of sauce you will need:

tomatoes - 2.5 kg;
horseradish root - 250 g;
sweet and hot peppers - 250 g each;
garlic - 200 g;
sugar and vinegar 9% - 1 glass each;
salt - 2 tbsp. spoons.

Horseradish sauce can be used as a seasoning for dishes, as well as an independent dish.

Attention! To prepare this sauce, you can use both red and yellow and even green tomatoes. When preparing a sauce using green tomatoes, instead of red sweet, it is better to use green peppers.

Prepare vegetables - wash, peel, chop.
Grind tomatoes, garlic, pepper through a meat grinder.
Grind the hell out. To protect yourself from tears caused by volatile substances released during the grinding of horseradish, it is recommended to put a plastic bag on the meat grinder.
Mix chopped vegetables into a homogeneous mass.
Add remaining ingredients.
Mix thoroughly and pack in jars.

Store the sauce in the refrigerator and use as needed.

Attention! This sauce is universal in use, and is served with pasta, offal dishes, borscht, dumplings, and as an independent snack with bread.

The sauce must be stored in the refrigerator or in a cool place.

Classic recipes for sauces and seasonings with horseradish

1. Classic horseradish sauce "Table". To prepare this sauce, pour 1.5 kg of ground horseradish with boiling water, so that a slurry is obtained, then, stirring thoroughly, add salt (1 tablespoon) and lemon juice, sugar (3 tablespoons).

Advice! Before use, the sauce can be diluted with sour cream to soften the taste.

2. Classic sauce "Polish" (from horseradish and beets). Grind 4 peeled raw beets into a meat grinder. Add chopped horseradish (100 g) and marinade. For the marinade: boil water (1 cup), adding salt (1 tsp) and sugar (1 tbsp). Then add vinegar (80 g), cool a little and pour over the beet-horseradish mass. Pack up.

Horseradish and beetroot sauce

Recipes for horseradish and fruit sauces

Fruit additives, such as apples and plums, give a special piquancy to horseradish sauces.

1. Sauce "Hrenovina with apples". To prepare 2 liters of sauce you will need:

tomatoes - 1 kg
horseradish root, sweet pepper, garlic, apples - 300 g each
salt, sugar

Attention! The traditional Russian horseradish sauce recipe does not contain vinegar in its composition, which allows you to preserve the taste and healing properties this vegetable.

Wash and peel apples and vegetables and chop.
Pass through a meat grinder.
Thoroughly mix the resulting vegetable mass.
Salt, add sugar.
Packed into banks.

Horseradish and apple sauce

Keep refrigerated. Serve sauce for pies with fish, cold meat. This sauce goes especially well with pork.

2. Spicy horseradish sauce and plums. To prepare 1-1, 2 liters of sauce you will need:

tomatoes - 1 kg;
horseradish root - 100 g;
plum puree - 100 g or fresh plums - 200-300 g;
garlic - 1 head.

Pass vegetables through a meat grinder, add mashed potatoes or chopped fresh plums. Mix well, add spices, salt and sugar to taste. Pack up, store in the refrigerator.

Horseradish sauce and plums

Recipes for appetizers and horseradish sauces with vegetables

To taste, horseradish goes well with most vegetables, as evidenced by the recipes below.

1. Appetizer of horseradish and beets. To prepare this dish you will need:

beets - 1 kg;
horseradish root - 1 kg;
vinegar 3% - 2 cups;
water - 2 glasses;
salt and sugar - 2 tablespoons each.

Horseradish sauce can be refrigerated for 4-8 weeks

Cooking:

Beets, without peeling, boil until soft, cool.
Peeled beets cut into thin slices.
Grind horseradish root on a fine grater.
Layer beets and horseradish in a glass container.
Prepare a marinade from water, salt, sugar and vinegar. Pour beets with horseradish with cold marinade.
Soak the vegetables in the marinade for 1-2 days, after which they can be served.

Attention! This dish can be used as a preparation for the winter, for this, after pouring the marinade, jars with vegetables should be sterilized for 15-20 minutes and rolled up.

Before preparing the sauce from the horseradish root, it is necessary to peel off the skin

2. Horseradish appetizer like adjika. To prepare 4-4.5 liters of snacks you will need:

tomatoes - 2.5 kg;
red Bell pepper- 0.5 kg;
carrots - 0.5 kg;
apples - 0.5 kg;
garlic -3 heads;
hot pepper - 100 g;
parsley and dill - 50 g each;
vinegar - 9% - 2 tbsp. spoons;
vegetable oil - 250 g;
salt and black pepper to taste.

Cooking:

Pass washed and then peeled vegetables and fruits through a meat grinder.
Add oil, vinegar, spices and put on fire, simmer for about 2 hours.
Introduce chopped greens into the apple and vegetable mass, boil for another 5 minutes and pack in jars, roll up.

Horseradish sauce can be frozen, it does not lose its taste

Recommendations for the preparation of sauces, seasonings and appetizers with horseradish

To prepare dishes from this vegetable, you should use only fresh, juicy, high-quality horseradish root, at least 2-2.5 cm thick.
Using horseradish root for making sauces and seasonings, you can not wash it, but only lightly clean it with a knife, scraping off contaminated and damaged areas.
It is better to grind horseradish root in an electric or manual meat grinder. At the same time, as experience shows, horseradish root is easier to grind with a manual meat grinder.
By varying the amount of garlic, hot peppers, horseradish, vinegar and sugar in a dish, you can prepare a sauce of any spiciness.
Horseradish sauces and snacks can last 4-8 weeks in the refrigerator. The more horseradish and garlic present in the sauce, the longer the sauce can be stored in the refrigerator.
To keep horseradish sauce as long as possible, you can freeze it. After thawing, the sauce retains its taste.
To add a special piquancy to horseradish snacks, you can add lemon juice, grated lemon zest, wine or apple cider vinegar, black and red hot peppers, paprika, chopped green onions, herbs, sour cream or mayonnaise to their composition.
Seasoning with horseradish can be used as a savory dressing in the preparation of salads from raw and boiled vegetables, pickles, pickles, sauces for meat and fish.

The sauce can be used as a seasoning for meat and fish

Using any of the presented recipes, you can easily prepare a traditional Russian appetizer with a spicy, spicy taste and use it on its own or for cooking other dishes.

Spicy horseradish sauce - video recipe

Horseradish sauce for the winter - photo

Long ago, back in the last century, when I was still very young, there was such a big country - Soviet Union. There wasn't a whole lot of shit in her. Literally and figuratively. Although, I do not argue, it was fun.

I remember on the eve of my birthday (November 7, the Day of the October Revolution) my parents were preparing a celebration.

As usual, in addition to excellent drinks, obligatory, herring under a fur coat, pickled mushrooms and invariable jelly. And what without grated horseradish???

What about stuffed pike, aspic or boiled pork?? It's like beer without gas. There is fluid, but no exhaust. Miscellaneous recipes- will be different.

Dad himself came up with the recipe, whether he took it from someone, I don’t know. But hell, it's not in vain the most burning of the "domestic" seasonings. Always turned out atomic. It was possible to set fire to the water in the Dnieper.

Usually now we cook seasoning just like that, not tied to events. There is just a jar in the refrigerator, even just to spread it on bread.

Horseradish homemade. Step by step recipe

Ingredients

Horseradish rhizomes 0.5 kg
Red beets 1 pc
Sugar to taste
Salt to taste
Table vinegar to taste

Horseradish (Armoracia rusticana) grows almost all over Europe, except for the Arctic. Usually the leaves are used for preservation, more often cucumbers, and thick fleshy roots for cooking table seasoning. In Rus', horseradish was used more widely, both for conservation, and for salting everything, and for spicy kvass, and for such wonderful and close in spirit to any of our compatriots - horseradish.
Horseradish (Armoracia rusticana)
I read in a smart book that the sharpness and pungency of horseradish is given by the glycoside sinigrin. Relatives - mustard, watercress, radish. Horseradish was used by the ancient Romans, Greeks, Egyptians.
At all times, horseradish has been used as a medicine. But, whatever one may say, without cooking, it's just a root. Thick, dirty and not appetizing.
First you need to buy horseradish roots. It's easy in autumn and winter. And in the summer they sell it last year, and of little use. Today we bought almost half a kilogram. Just like it should.
Next, the roots must be cleaned with a sharp knife. Cut off the ends.
horseradish roots must be peeled with a sharp knife
After that, the roots should be thoroughly washed and cut into pieces, as long as a match or a little more.
I soak the roots, although many claim that this reduces their pungency. Well, much stronger. And so you can jump out of slippers. Soak in cold, almost icy water. Hours for 5-6. We put in the refrigerator.
Soak the peeled horseradish in cold water
Then the roots must be crushed. Many are ground on a grater by hand. Well, I'm not a BDSM fan. Bullying myself and family members does not suit me. Ideal electric meat grinder.
During my childhood, when an electric meat grinder in the kitchen was less common than a UFO over Kiev, dad chopped horseradish with an ordinary manual meat grinder screwed to the table. For insurance, they kicked me out into the street, and my mother went to a neighbor for 10 minutes, and asked her father to stir the soup every half hour. Dad twisted the horseradish with a manual meat grinder, tearing the table off the floor. Hard work. Everything was done only in a gas mask.
After that, it was impossible to enter the kitchen for another three hours. The ventilation didn't help either.
I keep thinking, why not then pull a plastic bag over the meat grinder and collect the twisted root into it along with caustic fumes. Then I understood. Who remembers how rare plastic bags were in the 70s??? They just didn't exist. They were washed and dried. For reuse.
Grind horseradish on a grater or meat grinder
The crushed root was neatly folded into a large jar and closed with a plastic lid. Well, for example, let's not big, but half a liter. After that, decontamination began in the kitchen.
You don't experiment. An ordinary bag for the exhaust of a meat grinder, hold it with your hand. Nearby you can feed the child and no complaints. At least in the case. Except out of harm.
Transfer the chopped horseradish to a jar with an airtight lid.
Next, a large red beetroot (beetroot) was pulled out of the refrigerator. The beets were peeled and ground on the smallest grater, to the state of dust. The juice was pressed with a piece of cotton cloth and poured into a jar of horseradish. In the same jar, a tablespoon with a top of sugar and a teaspoon of coarse salt were added.
Squeeze the juice with a piece of cotton cloth and pour into a jar of horseradish
Mix everything thoroughly and add 2 tablespoons of regular food vinegar. Add chilled boiled water so that the contents of the jar are all in liquid. But don't spill.
Mix again. The seasoning is already a bright pink color.
To taste, add salt, vinegar, sugar. And water. The liquid should be flush with the grated horseradish. Seasoning should be infused, ripen. Overnight in the refrigerator. During the night, the roots will become saturated with color, and will give off a burning sensation into the liquid.

2011-11-12

Date: 12 11 2011

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How to cook horseradish so that the spirit from it first dies, and then takes off and takes the knocked out tear with it? That's what we'll talk about today. Grated horseradish seasoning is so versatile, it suits meat, fish, and vegetables in different variations that it is worth learning how to cook horseradish at home.

Horseradish seasoning at our house usually appears on the table in winter. Probably, the body going into the winter requires something intoxicating. My late father-in-law used to make horseradish and always said: "Lyuta!" What does evil mean. Horseradish in Transcarpathian - feminine!

A little background on the preparation of horseradish

Many years ago, he told us a funny story that is closely related to our topic today. Once, before Christmas, a boar was slaughtered in the grandfather's family. The still unflaked carcass hung in the yard. Mother ordered the then ten-year-old Lotsi (that was the name of our grandfather) to make grated horseradish. He already at such a young age knew how to cook it at home.

The fact is that from pork legs, the mother decided to immediately put the jelly, which everyone loved very much, to cook. And what goes with cold? Of course hell! Loci fiddled diligently with the eye-pulling spine. And his grandfather decided to modernize the process of removing hair from the boar. Usually they burned it with straw, but grandfather heard from someone that the pig should be doused with boiling water and after that the bristles will easily and simply come out on their own.

Well, grandfather gave the piggy a bath with boiling water. But the bristles, for some reason, did not want to climb out (some kind of boar caught the wrong one). She stood on end and turned into a real wire. What to do?

The grandfather rushed to the kitchen, took Loci in his armful and said that until the father arrived, something had to be done with the pig! Loci suggested barter. "You, grandfather, rub the horseradish, and I'll figure out what to do with the boar!" The grandfather agreed. Loci came up with tricky method haircuts "Pyatachkovskogo" under Kotovsky - he took his father's straight razor and shaved the boar!

Already an elderly and even a little old father-in-law laughed heartily when he told us this story for the hundredth time. So my father came and saw a painting by Repin: Loci shaves a wild boar, periodically moving away and considering the result, like a real artist. And grandfather cautiously looks out of the kitchen, holding a bowl of cooked horseradish.

The father, without understanding, ran into the boy, and Loci shouted with resentment between his father’s cuffs: “How to cook horseradish - so I, how to shave a boar - so I, how to get in the ass - so am I!” I'm sorry that you don't understand the Rusyn dialect - it would be even more colorful and funnier in the original.

How to make fresh horseradish powder at home

The love for pickling seasoning was inherited by my husband. When we studied at the institute, they sent him white powder from home all the time. Yes, stop! What did you think? Ah ah ah! And these are my friends and readers! The white powder is dried horseradish! Yes, and it happens! Now I will explain to you how to cook horseradish from such a powder.

First, I will talk about how to dry fresh horseradish. First, you need to dig it out. It is better to do this in the fall, when the horseradish is the most vigorous, and not just bitter. Then you need to wash it, as it should, with a brush, clean it, grate it on the largest grater, or simply cut it with a knife. Then put to dry in an oven heated to 50-60 ° C. Dry for about 2-3 hours, then raise the temperature to 60-65°C, dry for another 3 hours.

You can cook grated horseradish, then put it in a linen bag and dry it on radiator batteries for no more than a day. Otherwise, all the anger and ferocity of the root from the heat will turn into tenderness and affection.

Dried horseradish is ground in a coffee grinder. You can also grind it in a mortar. You can store such a blank in tightly closed glass jars. Make sure that the horseradish powder is not attacked by moths - they also like to enjoy a kind of delicacy.

How to make a delicious sauce - horseradish powder

Before use, dilute the prepared powder in warm boiled water, add salt, sugar or honey, lemon juice or vinegar to taste. Such a paste can be mixed with sour cream, mayonnaise, whipped cream, boiled and raw, grated beets, served with dishes such as meat in the oven, homemade ham.

Now we will make seasoning from raw fresh horseradish.

How to cook horseradish at home - recipe

Ingredients

A horseradish root is 30 centimeters long and 10-11 centimeters in diameter at the thickest part.
2-3 teaspoons of sugar.
1 tablespoon at ksusa 9%or lemon juice.
100-150 ml of cold boiled water.
1 teaspoon of salt.

Cooking

Thoroughly wash the horseradish root with a brush under running water, then soak in very cold water for 3-4 days.
We change water daily. It is possible, if the horseradish is rather dry, to wet it for 5-7 days - its quality will only improve and it will be much easier to rub it. After the period of floundering in the water, we take out the horseradish,
clean it up
and rub on a grater, not the largest, such as in the photo.

You can, of course, use a blender. But the taste of horseradish after this centrifuge becomes unpleasant. Many years of experience in the production of this dish suggests that it is necessary to grate it.
Let at this moment your native organism does not really understand you - your eyes climb on your forehead, tears flow, as after a Mexican TV series and it takes your breath away, like on a first date. This is more helpful than harmful.

So, he's worn out! Now fill the tormentor with water, in which salt, sugar and vinegar or lemon juice are already dissolved.
If horseradish is still dry, add a little more water. That's all! This is the basic preparation.

My remarks

From the base blank, you can make a bunch of all sorts of other seasonings:mix with mayonnaise to taste thick sour cream, mild mustard, ketchup.

Here's some more food for thought. Mix the horseradish billet with the apple grated on a coarse grater, which must first be stewed and mixed with warm caramel. This is an excellent sauce for oven-baked bone-in pork loin.

Try pairings like horseradish and redcurrant jelly or blackcurrant jam. I myself want to experiment and serve this to some new meat dish.

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Here nice video delicious horseradish sauce recipe. The video is in English, but the minimum knowledge of the language is enough to understand what it is about.