Small architectural forms

Recipes for making your own horseradish. Horseradish seasoning recipe. Horseradish seasonings for the winter How to prepare a vigorous sauce from fresh horseradish

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 will be convenient to put 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 amount of juice required by the recipe 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 added

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 don’t 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 at home from rye bread and horseradish.

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 you can put it in the refrigerator.

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.

Our traditional cuisine contains quite a lot of spicy snacks and seasonings. Just look at the recipe for traditional horseradish, which is served with the most famous dishes of Russian cuisine. You can prepare horseradish sauce at home from a fresh plant very quickly and easily, and as a result you will get a much more flavorful and healthy dressing than in a bag from the store. This will take a few minutes, since the product is not subjected to heat treatment, and you will end up with a wonderful, fiery seasoning on the table. The set of ingredients is minimal and includes only the simplest products that can easily be found in the nearest store.

Homemade horseradish sauce will appeal to everyone in the household much more than the purchased version, not to mention the fact that it will be much more beneficial. The recipe for this dressing allows you to store it in the refrigerator for several days without worrying about the safety and volume of the prepared product.

You will need:

Horseradish root – 300 g
Garlic – 3 cloves
Granulated sugar – taste
Salt – taste
Boiled water – 150 ml
Lemon juice – 1 tablespoon

Number of servings – 4

Cooking time – 15 minutes

Miracle root

Our ancestors have long known about the benefits of this plant, which is why they consumed it with such pleasure. The pungency and pungency of horseradish give it excellent antibacterial properties. The product improves digestion and blood circulation, helps normalize metabolism and improves the digestibility of food. Horseradish also contains many vitamins and enzymes. The spiciness of the finished sauce directly depends on the quality of the purchased raw materials, that is, the root itself. A fresh product is much sharper than an aged one, so be sure to pay attention to this. To give the sauce a classic reddish tint, the recipe allows you to add a couple of tablespoons of beet or tomato juice to the mixture.

The preparation of the dressing can include a variety of ingredients, including tomatoes and carrots. Their choice depends on the wishes of the housewife and the further purposes for which the sauce recipe will be used.

The root is rubbed on a fine grater or crushed in a blender to a paste. Garlic passed through a garlic press and the required amount of salt and granulated sugar are added to it. Everything is thoroughly mixed.
Now you need to fill the mixture with warm boiled water, then add a spoonful of lemon juice. The container is closed and infused for about 3-4 days.
After the specified time, the finished dressing can be removed from the refrigerator and served. If desired, you can add cream, honey or other ingredients to the horseradish sauce, which will give it a bright, unusual note.

Innings

You can store the finished sauce in a jar with a closing lid for a whole week. For greater preservation, you can add a spoonful of vinegar to the mixture. – this extends the shelf life. You can serve horseradish sauce with a variety of dishes; the list of them is endless:

For our cuisine, it seems unthinkable to serve such dishes as jellied meat, boiled veal tongue, fish aspic and much, much more without horseradish. Various soups are often eaten with horseradish, especially rich types such as cabbage soup, borscht and pea soup.
Meat in any form, from pork chops to stewed lamb, served with horseradish, will turn out appetizingly spicy, juicy and tasty.
Horseradish can be added to vegetable salads and stews, fried zucchini and eggplant appetizers, salad twists and other vegetable dishes.

Horseradish- a plant that has been grown in Rus' since the ninth century. It was used both as a spice and as a medicine.

Europeans became acquainted with it only in the fifteenth century. Horseradish gained particular popularity in the Baltic countries and Germany, and in England it was previously called “horseradish,” which means “horse radish,” and was used exclusively for medicinal purposes.

Horseradish, used as a seasoning, is so unique and attractive that these qualities after the Napoleonic wars became the impetus for the invention of a number of sauces with horseradish in Austrian and German cuisine.

It is assumed that they were invented by the cooks of those foreign aristocrats who lived in Russia in the period from 1789 to 1813. True, they did not try to preserve the natural “anger” characteristic of grated horseradish root, so they sauces with horseradish , in most cases, have a fairly mild taste.

Homemade sauces with horseradish

Recipe for sour cream sauce with horseradish

Grocery list:

sour cream – 0.5 cups
horseradish roots – 150 grams

Cooking process:

Peeled and washed with running water, horseradish is crushed on a grater.
To the resulting mass you need to add sour cream, granulated sugar, salt and mix.
Sour cream sauce with horseradish ready to eat.

Note:

You can use mayonnaise instead of sour cream, but then it will turn out completely different horseradish sauce .

Horseradish and egg sauce recipe

Grocery list:

eggs – 1-2 pieces
horseradish roots – 100 grams
sour cream – 0.5 cups
a few spoons of boiling water
a little vinegar or citric acid
salt and granulated sugar - taken to taste

Cooking process:

The eggs should be hard-boiled, then cooled, peeled and finely chopped or grated on a coarse grater.
The prepared horseradish is grated and poured with several spoons of boiling water. Then citric acid or vinegar is added to it.
When the grated mass has cooled completely, you will need to add sour cream, salt, granulated sugar, chopped boiled eggs and mix everything.
Horseradish and egg sauce ready.

Recipe for sauce with horseradish and honey

Grocery list:

horseradish roots – 300 grams
boiling water – 2 cups
natural honey – 3 tablespoons

Cooking process:

Peeled horseradish washed with water is grated, transferred to a saucepan and poured with boiling water.
Then the container must be covered with a lid.
When the contents of the saucepan have cooled completely, carefully drain the water and combine the horseradish with natural honey.

Note:

This option sauce with horseradish and honey Recommended to be served with fish and meat dishes.

Recipe for sauce with horseradish, cream and apples

Grocery list:

horseradish roots – 100 grams
cream (35 percent) – 1 cup
small apples - 3 pieces
salt and granulated sugar - taken to taste

Cooking process:

Horseradish is first grated using a fine grater, and then a little salt and granulated sugar are added to it.
The resulting mass is mixed with 35% whipped cream.
At the end of cooking horseradish sauce grated apples are added and everything is mixed well.

Microwave Horseradish Sauce Recipe

Grocery list:

grated horseradish – 2 tablespoons
fat – 2 tablespoons
flour – 2 tablespoons
sour cream – 2 tablespoons
broth – 0.5 liters
a little lemon juice
salt and granulated sugar - taken to taste

Cooking process:

The flour needs to be heated with the fat, stopping the microwave from time to time to stir the ingredients for five minutes.
Then you need to gradually pour all the broth into them and, again putting the container in the microwave, bring the mixture to a boil, and then add grated horseradish, salt, lemon juice, sour cream and granulated sugar to it. After that horseradish sauce no need to boil anymore.

Cumberland sauce (2) 1. Cut the zest from the orange and lemon and cut it into strips. Squeeze the juice from one half of an orange and a lemon. 2. Pour 4 tbsp of zest. spoons of wine, boil for 3 minutes. Bring the jelly to a boil, add the zest, cook for 2 minutes. 3. Add citrus juice, mustard...You will need: orange - 1 pc., lemon - 1 pc., dry red wine - 5 tbsp. spoons, red currant jelly or jam - 200 g, mustard powder - 1 teaspoon, grated horseradish root - 1 teaspoon, ground black pepper, salt

Grape and horseradish sauce 1. After removing the seeds, chop the grapes using a blender. Whip the cream. 2. Mix grape puree with horseradish and whipped cream, season with lemon juice, salt and pepper. 3. Serve the sauce with boiled beef and lamb. ♦You will need: grapes - 150 g, heavy cream - 125 g, grated horseradish root or horseradish - 100 g, lemon juice - 1 tbsp. spoon, white and cayenne pepper, salt

Horseradish sauce (3) Grate horseradish root and eggs and mix with sour cream.You will need: * For 1 kg: horseradish root - 50 g, boiled eggs - 3 pcs., sour cream - 50 g

Horseradish sauce with cranberries Mix cranberries with sugar and cook for 5 minutes, cool. Add grated horseradish root, lemon juice and a few whole cranberries. The sauce goes great with meat fondue.You will need: pureed cranberries - 220 g, sugar - 150 g, lemon juice - 2 tbsp. spoons, grated horseradish root - 3 tbsp. spoons

Horseradish and sour cream sauce Wash the horseradish, peel it, grate it on a fine grater and mix with sour cream, add salt. This sauce is good served with boiled or fried fish. It cannot be stored for a long time even in the refrigerator, so it is better to prepare it immediately before use...You will need: horseradish root - 50 g, sour cream - 200 g, salt - 1/2 teaspoon

Cumberland sauce For redcurrant jelly, squeeze the juice. Dilute the juice with water, add sugar, heat, stirring constantly. Boil over high heat for 4 minutes, then pour into clean, dry glass jars and immediately close with airtight lids,...You will need: horseradish - 1 tbsp. spoon, mustard - 1 teaspoon, lemon - 1/2 pcs., ginger - 1 pinch, red wine - 1/8 l, oranges - 1 pcs., water - 1 l, sugar - 1 kg, red currants - 1 /2 kg, pepper

Hot sauce For 1 kg of horseradish, pass through a meat grinder along with garlic and tomatoes, mix, add spices and herbs. Bring to a boil, cook for 1-2 minutes, strain.You will need: tomatoes - 1 kg, garlic - 150 g, horseradish root - 150 g, bay leaf - 5 g, black peppercorns, salt, 3% vinegar - to taste

Spicy sauce (2) Grate the horseradish on a fine grater and mix with the rest of the ingredients.You will need: mayonnaise - 1 glass, horseradish root - 50 g, sour cream - 2 tbsp. spoons, mustard - 1 teaspoon, salt - to taste

Baked corn with horseradish and mustard sauce Our products: Preheat the oven to 190 degrees, you can cook on the grill or barbecue. In a small cup, mix all the ingredients for the sauce (it seems to me that some of the butter can be replaced with sour cream). Place the cobs on foil (single or double layer). Here I suggest...You will need: 125 g butter or margarine (melt) (I have 2 tbsp + mousse 150 grams), + - 1/2 tsp. salt, 1/4 tsp. pepper, 1 tbsp. chopped parsley (I have more), 2 tbsp. grain mustard, +- 2 tsp. horseradish, 8 ears of corn

Herring salad with arugula and horseradish sauce 1. First make black crackers. Pour a little olive oil into a small bowl. Using a garlic press, squeeze 2 large cloves of garlic into this oil. We leave it all for 2 hours, while we work on bread and herring. 2. Black bread (who likes which one more - boron...You will need: Herring 1 piece, Arugula (1-1.5 bags), Crackers: Brown bread, Garlic 2 large cloves, Olive oil, Sauce: Horseradish 150 grams, Sour cream 150 grams, sugar 1 teaspoon, 1 teaspoon salt, ground pepper

For all its simplicity and unpretentiousness, horseradish is an aristocratic plant. In any case, this is exactly his origin.

Judge for yourself: the French province of Brittany is considered to be the birthplace of this vigorous root, and the most suitable time for use is the months whose names contain the letter “r”. Well, since it’s autumn, it’s time to make horseradish sauce.

The history of sauces with horseradish

Despite the fact that many culinary specialists attribute French roots to horseradish, there is an opinion that its discoverers were the ancient Greeks. It was they who, 1500 BC, thought of including this spicy seasoning in their menu. Later, inventive Greek women began to add the vigorous root to whitening masks.

But people fell in love with him not only for these qualities. Upon closer acquaintance with horseradish, it turned out that phytoncides, contained in its juice, have a strong bactericidal effect, thanks to which horseradish can serve as an excellent preservative for storing meat, fish and other perishable foods.

Our ancestors also knew about this, otherwise how can we explain the fact that it was customary to sprinkle strategically important food reserves in Kievan Rus with shavings of thinly sliced horseradish. Our great-grandmothers also guessed about horseradish’s ability to dilute the mucus accumulated in the bronchi and maxillary sinuses.

That is why crushed horseradish has been considered one of the most effective expectorants since time immemorial. It “works” especially well in the company of cranberry or lemon juice (in equal proportions, 0.5 tsp of the mixture on an empty stomach).

What are the benefits of horseradish for the body?

Due to its ability to irritate the nerve endings of the skin and increase blood circulation, fresh horseradish is used to treat pleurisy, radiculitis and rheumatism. In folk culture, the root is used as a means of combating baldness. True, it is usually used in mixtures with other plants, since horseradish pulp in its pure form can cause skin burns.

But this is not all the horseradish’s services to humanity. Modern research has shown that flavonoids found in this root inhibit the aging process of cells in the human body, and saponins increase its resistance to harmful environmental influences.

In addition, horseradish contains myrosin- an enzyme that breaks down fats and enhances the body's metabolic processes. Thanks to this, fatty foods, which are usually served with sauces with horseradish, are processed without residue, without being deposited on problem areas of the body in the form of fat.

However, do not forget that horseradish is irritating to the kidneys and stomach, so sauces made from this plant are contraindicated for people with inflammatory diseases of the liver and kidneys, as well as those who suffer from colitis, gastritis with high acidity and peptic ulcers.

Horseradish sauces, recipes:

Horseradish with honey

200 g horseradish
200 ml boiling water
50 g honey
30 g lemon juice salt to taste

The peeled, washed horseradish root must be grated on a fine grater, put in a bowl, pour boiling water over it and cover with a lid. When this paste has cooled, add salt, lemon juice, honey and stir. You can add beetroot juice to the finished sauce to give it a beautiful pink tint.

Horseradish with sour cream

To prepare you will need:

70 g sour cream
30 g horseradish root
1 tsp. Sahara
1 tsp. finely chopped parsley salt to taste

Grate the horseradish root on a fine grater. Add sugar, salt, sour cream, parsley and mix thoroughly. Store in the refrigerator.

Horseradish with beets

To prepare you will need:

100 g horseradish
70 g boiled beets
1 lemon
1 tsp. sugar salt to taste

Chop the peeled and washed horseradish roots, add salt, sugar and grind thoroughly with a wooden spoon. Add lemon juice, finely grated beets, mix again, cover with an airtight lid and refrigerate for 12 hours. Serve with jellied meat, jellied tongue and other cold meat appetizers.

Horseradish with peanuts and apples

To prepare you will need:

60 g horseradish
60 g peanuts
30 g sour apples
1 tbsp. l. lemon juice salt to taste

Grind the peanuts in a blender and mix with washed and finely grated horseradish. Let it brew for 10-15 minutes, add salt and mix with apple and lemon juice.

Carrot sauce with horseradish

To prepare you will need:

100 g carrots
30 g sour cream
1 tbsp. l. chopped horseradish
1 tsp. buckwheat honey
1 tbsp. l. lemon juice

The washed and peeled carrots need to be grated on a fine grater, add horseradish, honey, sour cream and lemon juice. Mix thoroughly and let it brew for 2-3 hours. Can be served with meat and fish dishes.

Dear blog readers, if you have experience or friends who have made horseradish sauces themselves, leave comments or reviews below. This will be very useful for someone!