Horseradish was known back in Ancient Greece. They knew him both in Europe (the French and the British specially bred him, fortunately he is completely unpretentious), and in Ancient Rus'. It was added as an aphrodisiac to various dishes, used as medicine, and seasonings were made from horseradish. Perhaps this is why in modern cuisine you can find such a variety of recipes from this perennial plant.
It goes well with a variety of dishes. Homemade marinades, seasonings, preparations and pickles for the winter, which include horseradish, are perfect for hot and cold meat dishes, fish, cold soups (okroshka and botvinya) and vegetable salads.
It is worth noting that horseradish is a waste-free product, since both roots and leaves are used.
The latter are used mainly for canning tomatoes, cucumbers, and zucchini.
We present to your attention a collection of horseradish recipes that are easy to make at home. The recipes are simple, even a novice housewife can handle them. The most famous of them is horseradish made from tomatoes, horseradish and garlic. Another name for it is “light”. This is an excellent remedy for fighting colds; it is well stored in a cool place in winter. In addition, horseradish can help with the onset of a cold or alleviate the condition of the flu.
Seasonings and preparations from “meat grass”
Shit. For 1 kg of tomato you will need 100 g of horseradish root, the same amount of garlic, a little paprika (for color), a couple of teaspoons of salt and half as much sugar. Tomatoes should be peeled and minced in a meat grinder or blender. Do the same with garlic and horseradish. Keep in mind that chopping horseradish produces a strong aroma that stings your eyes, so it's best to prepare the horseradish in a food processor.
Mix all ingredients and place in sterilized jars. It is better to take small jars, as the horseradish dissipates quickly. For it it is necessary to select young roots. It is also used as a sauce or additive to meat.
Homemade seasoning. From pepper root (another name) you can prepare a seasoning for the winter that goes well with jellied meat and other meat dishes. You will need: horseradish root - 500 g, salt - 20-30 g, sugar - three times more than salt, lemon juice.
Wash fresh roots and grind through a meat grinder. Grated horseradish is not suitable for this recipe, as the seasoning should have a mushy consistency. Mix the pureed mass with salt and sugar, add a couple of teaspoons of lemon juice, and pour in boiling water. Stir everything and place in small sterilized jars. This homemade recipe is universal in use and will allow you to avoid buying store-bought seasonings.
Horseradish recipes
To add variety to horseradish root recipes, add garlic or beets to your dish. If you don't like the spice of the seasoning, use apples and sour cream.
Classic homemade horseradish recipe
Serve homemade horseradish with any meat and fatty fish . The seasoning has a shelf life of 4 months. Experienced housewives recommend not keeping it for more than 1-2 months, since 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 ready.
Calorie content:
Calorie content 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 dish. The seasoning can be stored for 12 months in the refrigerator and up to 6 months at room temperature.
Horseradish appetizer can be prepared 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 fill with boiling water. Add granulated sugar, salt and stir.
- Boil the beets, peel them, grate them and strain through a sieve. 2-2.5 tbsp. Mix the resulting juice with vinegar and pour into the mixture.
- Wash the jars and sterilize.
- Place the snack in them, close tightly and place in the refrigerator.
- Serve after 1 day.
Calorie content:
Calorie content 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 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 boiling water over them to make the skins come off easier, and peel. Cut each vegetable into 4 pieces.
- Soak 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 a bag attached. Place a couple of pieces of horseradish and tomatoes alternately and turn.
- Add granulated sugar, salt, garlic and mix the mixture.
- Place the snack in dry jars, roll it up and put it in the refrigerator.
Calorie content:
Calorie content 100 gr. product 50.8 Kcal.
Horseradish with apples
If you are looking for original recipes to make with horseradish, try horseradish with apples. The snack turns out aromatic, 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 remove the core.
- Grate the apples on a fine grater.
- Finely chop the parsley.
- Mix horseradish, apple and parsley. Pour meat broth, vinegar and oil into them.
- Salt the appetizer and place in a bowl to serve.
Calorie content:
Calorie content 100 gr. product 92.4 Kcal.
Horseradish with sour cream
For those who do not like the “vigor” of grated horseradish, a snack 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.
- Place the vegetable mixture in a bowl and add sour cream.
- Add salt, add sugar and mix well.
- Store the snack in the refrigerator.
Calorie content:
Calorie content 100 gr. product 144.9 Kcal.
For more information on how to prepare horseradish, watch the video:
Horseradish, beets and vinegar
You can make countless homemade seasonings from “meat grass”: with beets, carrots, mustard, ginger.
Their base: 1 kg of horseradish (roots), 2-3 tablespoons of sugar, 0.5 liters of water, 40 g of vinegar essence. You can add to the base: 2 tablespoons of beetroot or carrot juice, the same amount of mustard or grated ginger, a pinch of cloves or cinnamon (the latter ingredients are not for everyone).
This seasoning can also be marinated. In winter, preparing it will help you prepare salad dressings or add grated horseradish to food. First of all, its roots need to be soaked overnight in water. If they are fresh, then this is not necessary.
Then grind the roots in a blender and pour in the marinade. It is prepared from two glasses of water, 9% vinegar and 2 tablespoons of sugar. If you like it very spicy, then do not add sugar. You need to boil the marinade and pour it over the horseradish. Then put into jars and pasteurize for about half an hour.
Any such seasoning or preparation should be stored in cool conditions, for example, in the refrigerator.
Original horseradish salad recipe
Their horseradish salad deserves to be constantly in your refrigerator in the winter, especially because all types of smoked meats, any ham and boiled pork or grilled beef steak taste delicious with it.
Ingredients:
- fresh horseradish root - 4 pieces, 30 centimeters long and 2 centimeters in diameter;
- chopped fresh beets - 2 tablespoons;
- cold boiling water - 2 tablespoons;
- fresh lemon juice - 0.5 teaspoon;
- table salt and citric acid powder - to taste.
Preparing horseradish salad according to the original recipe is quite simple; for this you need to mix chopped peeled horseradish with finely grated beets and water. Leave for 1 day, after which add salt and citric acid to the salad and stir. You can dilute too thick horseradish seasoning with cold boiled water. This salad with horseradish is stored well and for a long time in a cold and dark place in a glass container under a tight lid.
Siberian horseradish and stuffed eggs
Siberians are known to have good health. And homemade winter seasoning made from horseradish and chili pepper helps them with this.
For a dish like Siberian horseradish, you will need 1 kg of tomato, 0.5 kg of horseradish, 1-2 hot hot peppers, 1 head of garlic.
Wash all products, peel roots and garlic. By the way, if you remove the seeds from the pepper, it will not be very hot. Pass the mixture of tomato, garlic and horseradish through a meat grinder. You can grind everything in a food processor. At the end of cooking, add salt and sugar. Then the mixture should be placed in jars. This preparation is stored in a refrigerator or cellar.
Eggs are a nutritious dish. In the yolk and white you can find almost all the microelements a person needs. And if you add horseradish to the eggs, you will get a simple but very tasty appetizer that you wouldn’t be ashamed to put even on your home holiday table.
Boil 7 eggs, grind 2 teaspoons of walnuts, yolks, 1 teaspoon of mustard, salt, pepper, mayonnaise in a blender. The root needs to be grated. Then add the grated roots to the yolk mixture. Taste the filling at this stage. Horseradish is the basis of the dish. If it is not enough, consider that the eggs failed. You need to mix everything again and fill the yolks with the mixture. Sprigs of parsley or dill can serve as decoration.
Simple horseradish dishes
Horseradish is a perennial plant.
Its roots and leaves are used to prepare various dishes - simple and complex. The roots are used to prepare various sauces. It is added to meat and cold appetizers, main courses. The simplest dish is horseradish, pickled for the winter. If you pickle it at home, you don’t have to buy it at the store. Horseradish and plum appetizer - perfect for potatoes or meat dishes. You can find horseradish recipes with photos on our website and prepare them yourself not only for lunch and dinner, but also for the winter. Horseradish with beets will be an ideal preparation for the winter. You will need a minimum of ingredients so that you can enjoy a delicious snack in winter. Some people even prepare kvass with horseradish. This kvass can be added to okroshka, without the need to add horseradish.
Not only horseradish root is used for canning, but also its leaves. To give pickled cucumbers a specific taste and make them crispy, you should add a leaf or part of horseradish to the jar. Horseradish has antiseptic properties, so the likelihood that the lid will swell or the pickles will begin to sour is unlikely.
Stuffed tomatoes
An original and unusual recipe for preparing food for the winter.
In order to prepare it, you will need:
- green tomatoes,
- horseradish roots,
- garlic and parsley.
First we make the marinade: for 1 liter of water you need 125 g of sugar, 40 g of salt and three-quarters of a glass of weak vinegar solution (6-7%). Pour the marinade into the pan and wait until it boils.
In the meantime, we are preparing the following. We cut each tomato into 4 parts, but do not cut all the way through. Pass the horseradish and garlic through a food processor or grind in a blender, but not to a pulp, but to lumps. Add a spoonful of garlic and horseradish to the tomato.
Place the fruits tightly in the jars and, alternating them with parsley, pour in the hot marinade. Don't be alarmed if some of the tomatoes turn over! Roll up the lids and the workpiece is ready. These tomatoes can be stored indoors.
Shitty snack
The very name of this dish suggests that it is ideal as a snack for strong drinks, in particular vodka. But let's not engage in alcohol propaganda. But let’s just note that it will save you as a quick snack if unexpected guests arrive and you don’t have time to prepare other dishes, or preparations for the winter.
It requires about 1 kg of very ripe tomatoes, at least 200 g of horseradish roots, the same amount or a little more garlic, half a glass of sugar, a tablespoon of salt (a little less is possible), a quarter glass of vegetable oil, 5 g of vinegar (grape or apple vinegar is suitable) .
Scald the required number of tomatoes with boiling water, cut crosswise and remove the skin. Peel the pepper root, cut into small pieces and grind in a meat grinder or blender.
Do the same with tomatoes and garlic. Mix all ingredients. Add salt, sugar, oil and vinegar. Like previous preparations, it is recommended to keep the seasoning in small glass containers. It is better to keep it in cool conditions or in the refrigerator on the bottom shelf.
Appetizer of beets, horseradish and yogurt
And here is another recipe for a mind-blowing dish that includes this spice.
It will take some time to prepare the snack, but the result will be amazing.
First you need to bake or boil 2-3 medium-sized beets. Finely chop a bunch of green onions and boil the potatoes in their jackets.
Prepare the following products: 200 g of herring (fillet), a little more than half a glass of red wine, bay leaf (1-2 leaves), 1-2 tablespoons of grated horseradish, salt, 1 red onion, natural yogurt, 1 clove of garlic.
In a small saucepan, boil the wine, 2-3 allspice peas, bay leaf and salt. Allow the liquid to cool. Then put onions, finely chopped beets and garlic there. Cover with a lid and refrigerate overnight.
In the morning, drain the excess liquid and add pepper root to the appetizer. Top with yogurt. This dish goes well with boiled potatoes, salted herring and red onions. You can come up with other serving options.
