Khrenovina (horseradish appetizer) - a classic recipe

Khrenovina is a purely Russian dish, which, nevertheless, is very popular in other countries too. And in Russia there are several dozen different recipes for preparing this not only tasty, but also healing dish, which can be eaten fresh or prepared for the winter.

What is "crap"

A dish with such an unusual name as horseradish cannot fail to interest, although in fact, everything is very simple - its main ingredient is horseradish - hence the “telling” name.The remaining components can vary depending on the tastes and preferences of the person preparing it.

Since horseradish belongs to the group of spicy-flavoring plants and is quite pungent in taste, it goes well with many vegetables: tomatoes, beets, carrots, and, of course, with different types of peppers and garlic. Traditionally, this is a rather spicy dish, so various variations of horseradish often receive other names: horseradish, ogonyok, Siberian adjika, dragon seasoning, cobra, pluck out the eye, horseradish appetizer and others. The most interesting thing is that there are recipes for horseradish even without horseradish itself, the main thing is that it is sharp and fiery.

And the technology for preparing horseradish itself can vary significantly. Most often, there are recipes for horseradish made from fresh vegetables without heat treatment, in order to preserve all the vitamins and nutrients as much as possible, especially for the winter. But such a snack is best stored in a refrigerator or cellar. Many people store horseradish on the balcony in winter, at sub-zero temperatures, since freezing does not impair the taste or nutritional qualities of the horseradish. Sometimes horseradish is prepared with the addition of vinegar or vegetable oil, which allows it to be stored in more gentle conditions and prepared for the winter, without necessarily using the refrigerator.

There are also recipes for making horseradish for the winter using boiling either all the ingredients or just the tomatoes.

Horseradish: benefits and harm

Chrenoder, prepared according to traditional recipes, is not only aromatic and tasty, but can also bring significant health benefits.Horseradish alone is superior in its rich mineral and vitamin composition (especially vitamin C content) to many vegetables and fruits, second only to black currants and rose hips. In addition, horseradish, especially when fresh, contains phytoncides that have a powerful bactericidal effect. Therefore, regular consumption of horseradish will help strengthen the immune system and protect against colds during the difficult time of autumn-winter cold.

But for pregnant women and people with kidney inflammation and chronic gastritis, the use of chrenoder is extremely undesirable.

Calorie content of horseradish

The calorie content of horseradish, as one of the main components of horseradish, is about 56 kcal per 100 g of product. The calorie content of horseradish depends on the specific recipe and can be even less if you do not add vegetable oils and other nutritious ingredients to it.

Advice for novice housewives

Horseradish has been prepared in Rus' since ancient times, and during this time many different recipes have been invented, including those with storage for the winter, using which you can pleasantly surprise your household and friends. And with experience comes knowledge of some of the subtleties of preparing horseradish, which are not always on the surface.

Horseradish – sauce, appetizer or salad

Figuring out which category of dishes horseradish belongs to is not always easy. It seems to be a traditional hot sauce that is ideal for seasoning some meat and fish dishes. But it is often consumed as a snack with alcoholic drinks.And if you prepare horseradish that is not too hot, it will work well as a spicy salad or even as a paste for spreading on bread - healthy and very tasty.

What horseradish is better to use

Our ancestors had an unmistakable sign - to prepare and prepare horseradish, use only horseradish roots dug up in months whose names contain the letter “r”. And there was some truth in this belief. Because it is the rhizomes dug up after the first frost that are the most delicious and aromatic. Summer horseradish is not yet able to provide horseradish with sufficient sharpness, and in the spring it becomes more sluggish and not at all juicy.

City residents can always buy horseradish roots at the market - they often sell it throughout the winter. It is necessary to choose firm, white rhizomes. Well, as a last resort, for some recipes for horseradish with cooking, it is allowed to use purchased horseradish from jars, although you need to understand that it contains a minimal amount of useful substances.

How much garlic do you need for horseradish?

The amount of garlic for horseradish can vary within quite significant limits. In the traditional recipe, 100 g of garlic is taken for 1 kg of tomatoes. But this amount can easily be changed in one direction or another. You just need to remember that garlic is one of the preservatives and its presence in significant quantities helps horseradish not to sour in winter. However, the main component of the recipes, horseradish, is also used for these purposes, as well as vinegar and vegetable oil.

How to peel horseradish for horseradish

The outermost rough part, the skin, is removed from the horseradish rhizomes. Before cleaning, rhizomes must be thoroughly rinsed in cold water.

For peeling, you can use either a kitchen knife or a device called a potato peeler.

How to chop horseradish for horseradish

You can grind horseradish in different ways: using a grater, meat grinder, blender, food processor. But here you need to understand that horseradish, when crushed, releases a huge amount of phytoncides, which can make you cry so much that you can’t even dream of an onion.

Therefore, only the most courageous cooks can afford to grate horseradish, and then only in very small quantities.

The vast majority of housewives use a meat grinder, and there are also some nuances here. In order not to shed tears into the dish being prepared, it is necessary to put plastic bags on both holes of the meat grinder and secure them with an elastic band. It is especially important to do this procedure with the outlet of the meat grinder. In this case, chopping the vegetable itself for the horseradish will not cause you much inconvenience. It is better to use a manual meat grinder - it copes with horseradish more reliably.

If you come across very strong horseradish, you can try putting it in the freezer for a couple of hours before chopping.

A food processor is ideal for grinding the main component for a horseradish, but not everyone has it. But a blender does not always cope with the task - it is necessary to use quite powerful models and first cut the horseradish rhizomes into relatively small pieces.

Adding salt, sugar and vinegar

Salt is a mandatory ingredient in recipes for making horseradish. But its quantity can vary greatly depending on the tastes of those who will use it. It is also necessary to take into account the fact that immediately after mixing all the components, the taste of the horseradish may seem more bland. Therefore, they usually do not rush to add more salt, but let the horseradish stand at room temperature for at least a few hours and only then taste it, and add more salt if desired.

If the recipe uses tomatoes, then when adding sweet varieties ripened in the sun, sugar is not really needed to make horseradish. But if the tomatoes are sour (ripened in room conditions), then adding a small amount of sugar will not harm, but will only enrich the taste of the preparation for the winter.

To add or not to add vinegar is an eternal subject of debate among housewives. When storing the refrigerator in a refrigerator, this procedure may be unnecessary. If you plan to store horseradish in the cellar in winter, then it is better to play it safe and add vinegar so that the preparation does not sour.

How to cook horseradish

Since in most recipes horseradish consists of components that are very useful for humans, it is not recommended to cook it for a long time. Typically, only tomatoes are subjected to long-term heat treatment, the taste of which and the content of lycopene in them (a substance with an anti-cancer effect) only increases during the cooking process. Horseradish and garlic are usually added to tomatoes only 5 minutes before the end of cooking.

Sterilization of the chronoder

Most often, only sterile jars with sterile lids are used to package horseradish for the winter. But sometimes standard sterilization of the product can be used.Since small-volume jars (up to 0.5 liters) are mainly used to store the crenoid for the winter, the sterilization time is no more than 15 minutes from the moment the water boils.

How to cook horseradish for the winter so that it does not sour

If the horseradish is prepared from raw vegetables without cooking and sterilization, then it is necessary to sterilize glassware for winter storage and place the finished dish in the refrigerator. All vegetables must be whole, strong, without signs of disease or spoilage. They should also be thoroughly cleaned of dirt.

For additional security, you can first wash the lid with soda, and then grease the inside with mustard and only then cover the jar with horseradish. This procedure will help keep the workpiece from mold.

You can also pour a small layer of boiled vegetable oil on top of the horseradish. Finally, when using vinegar, sterilizing or cooking the product, the horseradish can be stored even at room temperature, but its usefulness, of course, will decrease significantly.

The nuances of preparing and eating horseradish

In the old days, it was believed that it was correct to first put a little food in the mouth, then chew it lightly, eat horseradish, and only then swallow it all together. This is the best way for the seasoning to be absorbed by the body.

Many people don't like sauces that are too thin. To get a fairly thick horseradish, you need to initially strain the crushed tomatoes through several layers of gauze. Juice used separately, and only the tomato grounds themselves are used to prepare horseradish.

If you want to cook a vigorous horseradish, then the amount of tomatoes in the recipes can be slightly reduced.

If, on the contrary, you want to reduce the spiciness of horseradish a little, then reduce the amount of garlic and pepper, and also soak the horseradish rhizome in water for several hours.

What do you eat horseradish with?

Horseradish goes perfectly with jellied meat or fish aspic. However, the horseradish can enrich the taste of other fish and meat dishes. It can also be used as an addition to various salads and even as a separate snack. It is very tasty to spread horseradish simply on bread or combine it with butter and cheese in the form of sandwiches.

Recipe for horseradish with tomatoes for the winter

To prepare horseradish or tomato horseradish, as it is popularly called, you need to prepare:

• 150 g horseradish rhizome;
• 1 kg of tomatoes;
• 100 g peeled garlic;
• 20 g salt;
• 10 g sugar optional;
• dry sterile jars with lids.

The general technology for preparing horseradish at home for the winter according to this recipe is as follows:

1. All vegetables are thoroughly cleaned of contaminants.
2. Then the garlic is freed from the husk, the horseradish is freed from the rough skin, and the place where it attaches to the branch is cut out from the tomatoes.
3. All vegetables are sequentially chopped through a meat grinder.
4. Before mixing, the chopped horseradish is stored in a separate, well-closed bag.
5. Finally, all the vegetables are mixed together, salt and sugar are added.
6. Leave until completely dissolved for 30-60 minutes.
7. Try the chrenoder again and add salt if desired.
8. Place in sterile jars, cover with lids, and store in the refrigerator.

Winter horseradish made from tomato and horseradish

This recipe for winter snack horseradish with tomatoes is distinguished by the variety of ingredients and their heat treatment.

Find:

• 4 kg of fully ripe fleshy tomatoes;
• 5 large Antonov apples;
• 1.5 tbsp. l salt;
• 15 cloves of garlic;
• 0.5 liters of pickled horseradish (homemade or store-bought);
• hot pepper pod;
• 3 tbsp. l sugar;
• 1 tsp. ground black pepper;
• ground cinnamon – 1/3 tsp.
• ground nutmeg - a pinch;
• turmeric - to taste;
• ginger - to taste.

How to cook horseradish according to this recipe:

1. Remove the skins from the tomatoes, cut them and boil until a relatively dense consistency is obtained, 25-35 minutes.
2. Wash the apples, cut them, remove seeds and boil in a small amount of water until pureed (about 15 minutes).
3. Then combine the tomatoes and apples in one container, beat with a blender and cook for 18 minutes.
4. Then add salt, sugar and other spices, as well as pickled horseradish to the mixture and boil for another 5 minutes.
5. Grind the garlic and hot pepper in a meat grinder, add to the mixture of vegetables and apples, and bring to a boil.
6. Place the chrenoder into sterile jars and roll up.

Horseradish for the winter - recipe without tomatoes

If using tomatoes with horseradish does not seem very attractive, then you can try preparing horseradish according to the following recipe.

• 1 kg horseradish;
• 0.5 l of water;
• 20 g salt;
• 40 g sugar;
• 2 tbsp. l. vinegar essence;
• Cinnamon, cloves - to taste.

The process of preparing horseradish tomato according to this recipe consists of the following steps, you must:

1. Place sugar and salt in water, heat until dissolved and boil, add spices and cool to +50°C.
2. Add vinegar essence and set aside for a day.
3. Wash the horseradish and also leave it to soak for a day.
4. After this, filter the solution.
5. Grind horseradish in a meat grinder.
6. Pour the marinade over the mashed horseradish and stir.
7. Place the freezer among the jars and screw on.

Horseradish without horseradish

It also happens that horseradish is prepared without horseradish. It is sometimes called tsitsibeli or simply adjika.

Ingredients:

• Tomatoes – 1 kg;
• Sweet pepper – 0.5 kg;
• Garlic – 0.5 kg;
• Hot pepper – 1 pod;
• Salt and spices to taste.

Preparation:

1. Wash all vegetables and remove excess parts: stems, seeds, husks.
2. Chop and mix all vegetables with spices.
3. Bring the mixture to a boil and pour into sterile jars.

Horseradish for the winter - recipe with cooking

Ingredients:

• 3 kg of tomatoes;
• 200 g horseradish;
• 400 g sweet pepper;
• 100 g garlic;
• 50 g salt;
• 75 g sugar;
• Ground black pepper to taste.

The process of making horseradish for the winter with cooking consists of the following steps:

1. First, wash and cut the tomatoes and boil for 20-30 minutes.
2. At the same time, all remaining vegetables are chopped through a meat grinder.
3. Add everything to the tomatoes and boil for another 5-10 minutes. At the end, add spices, let it boil and place them hot in jars.
4. Store under rolled up lids.

Horseradish with beets

You will need:

• 1 kg beets;
• 0.5 kg horseradish;
• 200 g water;
• 100 g sunflower oil;
• 50 g each of sugar and salt;
• bay leaf – 2-3 pcs;
• black peppercorns – 5-6 peas;
• 50 g vinegar;
• cloves to taste.

The recipe preparation steps are as follows:

1. The beets are washed, peeled and boiled until tender.
2. Grate on a fine grater.
3. Horseradish rhizomes are soaked for a day, peeled and crushed.
4. Prepare a marinade from all the remaining ingredients; after the water boils, add vinegar and set aside.
5. Mix beets, horseradish and marinade in a separate container.
6. Mix and distribute into small sterile jars.
7. Sterilize for about 15 minutes and roll up.

Horseradish without cooking for the winter

Horseradish prepared according to this recipe is perfectly stored all winter in the cellar or even just in a cool pantry.

You need to prepare:

• 500 g of the ripest red tomatoes;
• 50 g horseradish root;
• 30 g peeled garlic;
• 1.5 tsp. salt;
• 0.5 tsp. Sahara;
• 200 g sweet pepper;
• 200 g carrots;
• 50 g of any greens to taste;
• 1 pod of hot pepper;
• 1 tbsp. l. vinegar;
• 200 ml refined vegetable oil.

The cooking technology is very simple:

1. Prepare vegetables: wash and remove stems, seeds and peels.
2. All vegetables are chopped using a meat grinder.
3. Mix in one container, add salt, vinegar and sugar as desired.
4. Leave in room conditions for a day.
5. Then add vegetable oil and mix.
6. Place the chrenoder in sterilized jars, cover with plastic lids and put away for storage.

Horseradish for the winter: recipe with aspirin

Horseradish recipe preserves well without cooking if you add aspirin to it. Add one crushed tablet to 1 liter of the finished mixture. The appearance and taste of horseradish do not change until spring.

What can be made from horseradish, except horseradish

A pickled appetizer is also prepared from horseradish, adjika with the addition of cherry plum, gorloder with a lot of hot pepper, and the leaves are dried and used in a variety of marinades.

Conclusion

Preparing horseradish according to any of the above recipes is not at all difficult. But you can stock up on a tasty and very healthy snack seasoning, so you don’t have to buy it in the store later.

Recommended Posts

Baked eggplant caviar

Mother-in-law's zucchini tongue with tomato paste

Pepper lecho without tomatoes for the winter

Georgian adjika from hot pepper

Tkemali sauce: classic recipe

Tkemali sauce with tomatoes

Viburnum for the winter without cooking

Instant Korean green tomatoes: recipes with photos

Georgian tomatoes for the winter