Horseradish sour cream recipe. Horseradish - recipes of Russian cuisine
In the fall, before the onset of frost, it is time to harvest horseradish root for future use. It is used to prepare a traditional Russian seasoning, no less pungent than Caucasian adjika, and as vigorous as mustard. It goes well with meat and fish dishes, warms up in cold weather and strengthens the immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets say: according to their burning and taste purchased horseradish is significantly inferior to homemade. So it makes sense to learn how to cook this tapas at home.
Cooking rules
Cooking horseradish has several important features that must be taken into account. Otherwise, the process of making horseradish will be remembered as a bad dream, and the result, despite the efforts expended, will not live up to expectations.
- Horseradish roots dug out in September, the length of which is 30-50 centimeters, and the diameter is from 3 to 6 centimeters, are suitable for preparing a snack.
- It is not necessary to procure a lot of horseradish seasonings for future use: after a month of storage, it becomes noticeably less pungent, and lovers of "vigorous" seasonings will no longer be to their taste. The root itself can be stored in a cool and humid place for up to 6 months, so it makes sense to put the roots in the refrigerator and use as needed. However, if you do not want to bother with preparing a snack on a monthly basis, it can still be prepared for the winter, since it can be stored in sterilized, hermetically sealed jars for at least 4 months. In addition, some recipes allow you to prepare a snack from horseradish, which can even be stored in the pantry, and for a very long time (up to a year).
- If the horseradish root has waited too long in the wings, then it is almost certainly dried up. In this regard, before processing, it should be soaked in cool water for several days (from three to seven).
- To improve the storage of finished horseradish, it should be laid out in sterilized cans and hermetically sealed.
- Esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be slightly less aggressive if you put it in the freezer for a couple of hours before processing. It will be easier to grind it with a meat grinder if you attach a plastic bag to it to collect the finished horseradish mass. Working with horseradish is safer with gloves.
Even on the shelves of shops you can find horseradish cooked according to different recipes... There are even more homemade horseradish recipes. It makes sense to cook horseradish seasoning according to at least two or three popular recipes, especially since they are all different.
The classic homemade horseradish recipe
- horseradish - 1 kg;
- water - 0.25 l;
- salt - 30 g;
- sugar - 50 g;
- lemon juice - 20 ml.
Cooking method:
- Peel the prepared horseradish, chop it by passing it through a meat grinder. Use a nozzle that allows you to get the finest and most delicate consistency, similar to mashed potatoes. Do not forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
- Combine chopped horseradish root with salt and sugar.
- Boil water and pour boiling water over the horseradish, stir.
- Sterilize very small jars and spread the seasoning over them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time prevent the horseradish from darkening. However, a lot of juice is not needed so that the seasoning does not turn out sour - according to traditional recipe it shouldn't be.
- Close the jars tightly and refrigerate.
Horseradish, cooked at home according to classic recipe, can be stored for no more than 4 months, but still it is better not to risk it and eat it in a month or two. If you plan to store the workpiece all winter, it is better to choose another recipe, with vinegar.
Homemade horseradish with beetroot juice
- horseradish root - 0.4 kg;
- water - 0.15 l;
- table vinegar (9 percent) - 0.15 l;
- sugar - 20 g;
- salt - 30 g;
- beet juice - 50 ml.
Cooking method:
- Prepare the horseradish roots by soaking them in cool water for several days, peeling them and cutting them into pieces.
- Screw a nozzle with small holes onto the meat grinder, attach a plastic bag to it, preferably a dense one (for example, intended for freezing food).
- Scroll through a meat grinder into a horseradish bag.
- Pour boiling water over horseradish, add salt, sugar to it, stir.
- Finely grate or pass raw (peeled) beets through a meat grinder, squeeze out the juice. Measure out 2-2.5 tablespoons of beetroot juice and mix with vinegar.
- Pour vinegar with beetroot juice into horseradish, stir.
- Prepare the jars by washing them with baking soda and sterilizing them.
- Place the seasoning in jars, seal them tightly and refrigerate or just in a cool place.
In the refrigerator, such a snack can be stored for a whole year, out of the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - horseradish will become softer in taste. But thanks to beet juice, the appetizer will acquire a pleasant pink color and can decorate the table.
Horseradish with garlic and tomatoes ("Hrenoder")
- horseradish - 1 kg;
- tomatoes - 1 kg;
- garlic - 3 cloves;
- sugar - 40 g;
- salt - 20 g.
Cooking method:
- Wash the tomatoes, pour over boiling water, peel and cut into 4 parts.
- Peel the soaked roll, cut into small pieces.
- Peel the garlic and pass through a press.
- Prepare the meat grinder by attaching a tight plastic bag to it.
- Place a few horseradish and tomato pieces in a meat grinder one at a time and rotate them until they run out. If the bag fills up earlier, change it, and then mix the contents of both bags.
- Add salt, sugar, garlic to the tomato-horseradish mass, stir well.
- Place in clean, dry jars, roll them up or tighten with screw caps. Refrigerate for the winter.
If stored in the refrigerator, homemade "Hrenoder" will stand quietly for 9 months, if you manage to eat it in six months - even better. The appetizer turns out to be spicy, juicy and very healthy.
Horseradish with apples
- horseradish root - 100 g;
- apple - 0.2-0.25 kg;
- meat broth- 100 ml;
- vegetable oil - 30 ml;
- apple cider vinegar - 30 ml;
- salt to taste;
- parsley (optional) - 50 g.
Cooking method:
- Prepare horseradish and mince.
- Mix with grated apple.
- Chop the parsley and add to the horseradish.
- Pour in broth, oil, vinegar, salt and stir.
Such horseradish needs to be cooked a few hours before serving and in small quantities. It turns out to be soft, fragrant, but it is stored for a very short time - no more than two days.
Horseradish with sour cream
- horseradish (root) - 100 g;
- sour cream - 100 g;
- sugar - 10 g;
- salt - a pinch.
Cooking method:
- Peel and chop the horseradish.
- Mix with sour cream, salt and add sugar.
Horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like the too "vigorous" taste of fresh horseradish.
Homemade horseradish is a traditional seasoning for meat and fish dishes. If prepared with vinegar, it can be stored for a long time. However, many housewives do not procure it for future use, since over time it loses its burning properties.
It is generally accepted that horseradish and everything that is made from it is a primordially Russian product. In fact, this is not the case. Horseradish is grown and processed into food in hundreds of countries around the world, and in the United States, it is generally included in the number strategic products nutrition.
In Russia, horseradish began to be grown from the 9th century, and it quickly spread throughout the country due to the fact that it is unpretentious. In fact, it did not need to be cultivated - it was stuck into the ground, and it grows and spreads throughout the garden at such a speed that it is able to displace all other crops on the garden plot. They say that it is precisely because of this property that our ancestors began to process horseradish - they began to dig it up in order to limit its “rights to the garden,” and it turned out that horseradish root is a very tasty and healthy thing.
What they did not make of it: horseradish jesus, and dry seasonings, and, of course, the famous horseradish. During the period of Peter the Great, this was generally a mandatory drink in every rural courtyard, since it saved from many diseases.
I must say that hell is a real box with useful substances and vitamins. And at first it was used only as a medicine, and only later - as a seasoning.
Today our life is as unthinkable without shit as it was several centuries ago. Horseradish is still used to make horseradish, it is put in conservation to give a spicy taste to vegetables, sauces are made from it, without which it is difficult to imagine jellied fish or meat.
Let's cook together khrendl for fish or meat the way our grandmothers cooked it.
Horseradish with beets
This is perhaps the most popular and common horseradish sauce recipe. Horseradish beetroot is a classic of the flavoring neighborhood and has been prepared in this way since ancient times. To prepare it you will need:
- horseradish root - 200 g,
- beets - 50 g
- sugar - 1 tbsp. l.,
- salt - 1 tsp,
- apple cider vinegar - 1 tablespoon,
- cold boiled water.
How to cook
If you are going to cook horseradish for the first time, then it is important for you to know how "tear" this product is. Our grandmothers, and before that, their grandmothers and further down the genealogy were simply cleaned and then grated horseradish. They shed oceans of tears for this occupation. That is why many corresponding sayings, proverbs and stable phrases were born among the people.
However, the number of shed tears can be reduced many times, if you grind horseradish not on a grater, but in a closed blender. If you don't have such a modern and convenient thing as a food processor yet, you can twist it in a meat grinder, and in order to cry less, you need to put on a plastic bag on the outlet of the meat grinder, securing it with an elastic band. Then you minimize the contact of your eyes with the crushed horseradish as much as possible, and you will not have to cry.
In general, you already understood: first you need to peel the horseradish root and grind it either in a blender, or in a fine meat grinder, or on a fine grater. You can choose the method convenient for you.
Then do the same for the small beets. Place these two ingredients in a 1/2 quart jar and add apple cider vinegar, sugar, and salt. Close the jar and shake it well so that all the ingredients are mixed, then add cold boiled water to the state of thick sour cream, close the lid tightly and send it to the refrigerator overnight. In the morning, your spicy sauce will be ready.
It is good because it goes well with both hot and cold dishes. Serve it with baked meat, jellied meat, fried or baked fish.
The sauce keeps well in the refrigerator for a long time. In the old days, it was harvested for the whole winter, and it did not deteriorate.
Horseradish and sour cream
This is the second most popular horseradish sauce recipe. It tastes softer than just horseradish with beets, but it is stored less.
To make horseradish sour cream sauce, you will need:
- horseradish root - 200 g,
- sour cream - 250 g,
- dill - about 50 g.
How to cook
This sauce is even easier to prepare than the previous one. Peel and then grate or chop horseradish in a blender or meat grinder. Chop the dill finely. Combine both ingredients with sour cream and salt to taste.
The sauce is spicy and fresh thanks to the dill. You can adjust the ratio of ingredients to your liking. The amounts of horseradish and sour cream are given in the recipe in standard proportions, but you can change them if you need less or more spiciness.
Serve such a horseradish sauce only with cold dishes: boiled meat, boiled cold fish or jellied meat.
Horseradish and apples
And here is another recipe that our grandmothers loved to cook. Since ancient times, Russia has not known a shortage of either horseradish or apples. There were so many of both that it is not surprising that hundreds of methods of their preparation were invented. The recipe for horseradish and apple sauce is at least two to three hundred years old. And this is, indeed, a very tasty seasoning.
In order to prepare such a sauce, you will need:
- horseradish root - 200 g,
- apples - 200 g,
- carrots - 100 g
- bread sour kvass - 0.4 ml (can be replaced with apple cider vinegar),
- sugar - 1 tablespoon,
- salt to taste.
How to cook
Peel the apples and grate them on a fine grater. Horseradish peel and chop on a grater or blender. Peel and grate the carrots. Fold all components into glass jar and add sugar. Mix. Add salt to taste - stir again. Close hermetically and leave in the refrigerator.
You can serve it to the table in a day. This sauce is stored in a cold place for a very long time. Serve it with cold meat.
- Horseradish, after being dug out of the ground, loses moisture very quickly, and the overdried root cannot be finely chopped. Therefore, to make it easier to work with horseradish, you need to fill it with cold water for several hours before you start grinding.
- So that horseradish does not darken after crushing, it must be sprinkled lemon juice or vinegar.
- Horseradish sauces can be served not only with meat or fish. They make an excellent dressing for salads based on fresh cucumbers, sauerkraut or fresh cabbage and boiled beets.
Most delicious dishes obtained from freshly grated horseradish. Since it is not sold in general in supermarkets, you should try to buy it in the market.
The most delicious dishes come from freshly grated horseradish. Since it is not sold in general in supermarkets, you should try to buy it in the market.
Horseradish grows almost everywhere, except for the far north. And already the ancient Egyptians learned to use it for the preparation of various dishes and for medicinal purposes. Horseradish comes from the same family as radish, daikon and radish - and these vegetables are famous for their metabolic properties.
Not inferior to them and horseradish. It activates digestion, improves the functioning of the intestines, does not allow excess eaten to be deposited in fat and clog the body. Therefore, the role of horseradish in losing weight cannot be overestimated.
Important! Horseradish, like radish, is contraindicated in liver and kidney problems and in inflammatory diseases of the stomach. Also, pregnant and lactating women should refrain from horseradish.
Preparation
You will have to clean the roots and immediately rub them (if you stand) or scroll them in a meat grinder. In order not to sob over the insidious vegetable, you can try to put a cellophane bag on the meat grinder.
Horseradish with sour cream
Grate 150 g of washed peeled horseradish, 1/2 teaspoon of sugar, 100 g of sour cream, a little salt. Mix everything thoroughly and can be used as a sauce.
Horseradish spicy
The same ingredients as in the previous recipe, only replace the sour cream heavy cream, add grated almonds. Suitable for a snack with fish, vegetables, meat.
Horseradish Hungarian
Grate 2-3 large horseradish roots, boil 4-5 pieces of medium-sized beets whole in the peel, cool and also grate. Then add sugar (2 teaspoons), vinegar (2-3 teaspoons), salt to taste and a pinch of black pepper and cumin.
Stir and leave to infuse for several hours. Served with meat, barbecue, smoked meats.
Hrenoder
200 g of ground or mashed horseradish, 3-4 crushed garlic cloves, 2-3 fresh tomatoes ground in a meat grinder.
Add black pepper and salt to taste.
Canned horseradish
Wash 1 kg of fresh horseradish roots and soak for several hours, change the water at least twice. Peel and grind horseradish in a meat grinder.
Bring 250 g of water to a boil, add half a tablespoon of sugar and salt there, 20 g citric acid... Pour the marinade into the ground horseradish.
It is advisable to immediately close the dishes with a lid - firstly, so that the vegetable does not fizzle out, and secondly, because of its vigor.
Put ready-made horseradish in prepared sterilized jars and close tightly with lids. It does not need any additional sterilization, it can stay fresh for several years.
Sauerkraut with horseradish
Chop 5 medium cabbage heads, grate 3 medium carrots. Prepare 1 large horseradish root - cut half of it into sticks the size of a little finger, rub half of it on a grater. It is good to wipe the inside of a not very large enamel pan with grated horseradish.
Stir cabbage, carrots, horseradish, several small branches of dill, 5 tablespoons of salt, 3-4 bay leaves, 5 teaspoons of black pepper in a convenient bowl. Then put the mass in a saucepan, trampling it down with your fists along the way.
At the end of the installation, liquid should appear on top of the cabbage. Cover the cabbage inside the pan with gauze, press down on top with a plate, put the load (you can liter jar with water). Set aside in a warm place. 3-4 weeks later sauerkraut with horseradish ready to eat.
Horseradish for blanks
200 g of ground or grated horseradish is laid out on the bottom of a 3-liter jar, covered with a circle with holes made of cardboard. Tomatoes and / or ogrs are placed tightly on top of it, covered with a lid and laid in a cool place. Horseradish will keep the vegetables fresh within 2-3 months.
Any workpiece will not become moldy if sprinkled with dry crushed horseradish leaves on top. published
In the article we discuss what can be made from horseradish, which snacks are the most “vigorous”, and which are softer in taste. You will learn how to prepare a pink appetizer for meat and kebabs and how to diversify a dish of fatty fish.
How to grate horseradish at home
Protect your skin and eyes when rubbing horseradish
Horseradish improves digestion, strengthens the immune system and supports the body's defenses in season 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 to make from horseradish and how to grate it properly, do the following:
- Choose the roots of the vegetable dug up in late fall 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, cutting the vegetable will release less esters 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 you are using a meat grinder, place a plastic bag over the part that comes out of it. 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 pungency of the seasoning, use apples and sour cream.
The classic homemade horseradish recipe
Serve homemade horseradish with any fatty meats and fish... Shelf life of the seasoning is 4 months. Experienced housewives recommend not keeping it for more than 1-2 months, as 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 consistency.
- Add sugar, salt and stir.
- Boil water and pour into a bowl with horseradish, stir again.
- Sterilize the jars.
- Divide the snack into jars, pour 1 tsp into each. lemon juice.
- Close the jars and place in a warm place for 1-3 days until tender.
Calorie content:
Caloric content 100 gr. product 70.6 Kcal.
Homemade horseradish with beets
If you add beet juice to horseradish root recipes, the appetizer will turn into a pleasant pink color and complement any meat or smoked meat dish. The seasoning can be stored for 12 months in the refrigerator and up to 6 months at room temperature.
Horseradish appetizer can be made with beets
You will need:
- horseradish root - 400 g;
- granulated sugar - 20 g;
- vinegar 9% - 150 ml;
- water - 150 ml;
- beet 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 granulated 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 the jars and sterilize.
- Put a snack in them, close tightly and refrigerate.
- Serve after 1 day.
Calorie content:
Caloric content 100 gr. product 53.7 Kcal.
Horseradish with garlic and tomatoes
Horseradish appetizer with tomatoes and garlic is called “Hrenoder” because of its special piquancy and pungency. The seasoning can be stored in the refrigerator for up to 9 months.
Horseradish with tomatoes is no less tasty
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 them over with boiling water so that the peel comes off easier, and peel. Cut each vegetable into 4 pieces.
- Soak the horseradish roots in cold water and cut into small pieces.
- Peel the garlic cloves and chop through a press.
- Grind the vegetable mixture in a meat grinder with the bag attached. Place a couple of horseradish and tomato pieces one at a time and turn.
- Add granulated sugar, salt, garlic and stir the mixture.
- Arrange the snack in dry jars, roll up and put in the refrigerator.
Calorie content:
Caloric content 100 gr. product 50.8 Kcal.
Horseradish with apples
If you are looking for original recipes what can be done with horseradish, try horseradish with apples. The appetizer turns out to be fragrant, soft and mild. 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 the horseradish roots in a meat grinder.
- Peel the apples, cut into 4 pieces and core.
- Grate the apples on a fine grater.
- Chop the parsley finely.
- Combine horseradish, apple and parsley. Pour in the meat broth, vinegar and oil.
- Season the appetizer with salt and place in a serving bowl.
Calorie content:
Caloric content 100 gr. product 92.4 Kcal.
Horseradish with sour cream
For those who do not like the “vigor” of grated horseradish, an appetizer made 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, blender or meat grinder.
- Put the vegetable mass in a bowl and add sour cream.
- Season with salt, add sugar and mix well.
- Store the snack in the refrigerator.
Calorie content:
Caloric content 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 snack in large quantities at once. Wear gloves when working with the root to avoid scalding your fingers or palms. If you have a fan, position it so that it drives the air away from you.
When working with a stationary blender or meat grinder, be careful when opening a bowl or bag containing vegetable mixture... Lift the lid or untie the bag with outstretched hands, 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 are soft and slightly swollen, remove them.
A ready-made horseradish snack is stored longer and better if it is laid out in sterilized jars and closed with sealed lids.
What to remember
- Work with horseradish with gloves so as not to provoke skin burns.
- If you use a meat grinder for cooking, put a plastic bag on it, where the grated mass will go out.
- Soak dried horseradish roots in water for several days.
- Most spicy recipes homemade horseradish - classic with sugar and lemon juice, as well as "horseradish" with garlic and tomatoes.
- If you don't love hot snacks, make horseradish with sour cream or apples.
- Homemade horseradish with beets goes well with meat and smoked meats.