Horseradish, horseradish, gorloder, “Ogonyok”, “thistle” - these are all variations on the theme of our popular snack made from horseradish and tomatoes. And although resourceful housewives have adapted spicy ingredients (pepper, garlic) for seasoning, the classic recipe for making horseradish should always be based on real grated horseradish and tomatoes. However, there are many worthy ways that combine horseradish with plums, bell peppers and other additives. Today we will talk about how to prepare horseradish with various ingredients for the winter.

To ensure that the finished product is tasty, healthy, lasts as long as possible and does not spoil, it is important to use high-quality products.

Tomatoes It’s better to take overripe ones, but without spoilage. If they are spoiled, the appetizer may ferment before its time. If you take tomatoes with herbs, then both in appearance and in taste the horseradish will be inferior to that made from juicy, dense and ripe fruits. The redder the tomatoes, the brighter the product, the sweeter they are, the more pronounced the taste. The less watery the tomatoes are, the more concentrated the sauce will be. Autumn varieties of tomatoes work great in this recipe; they are suitable both for the preparation time of the horseradish and for their density. These are varieties like Slivka, which ripen to commercial ripeness at the end of August.

Horseradish: You definitely can’t spoil the damn thing for them. However, if you take limp, thin roots, you will have a hard time peeling and chopping them. Find strong, thick, juicy roots, peel them and, to be sure, put them in the freezer for a while. As soon as they harden a little, take them out and grind them in a meat grinder, this will make the process go much faster. To avoid crying over the meat grinder, place a plastic bag over the outlet near the grate and collect the grated horseradish in it.

Garlic: The larger the heads, the juicier the vegetable. But the smaller they are, the “angrier” the garlic.

Salt: it should only be coarsely ground. In principle, there should not be any iodized or finely ground salt in preparations, including horseradish!

Classic recipe for horseradish for the winter

This recipe combines three things - tomatoes, horseradish root and garlic. Horseradish with tomatoes and garlic is the most common recipe, and many people make it without adding salt. The result is a spicy spicy sauce or appetizer - whoever you want to call it. A distinctive feature of classic horseradish is that it should only be raw. Real Siberian horseradish was never boiled or pasteurized, it was simply stored in a cold cellar. Today, if there is no cellar, this sauce can be kept in the refrigerator, in a jar with a nylon lid. If everything is done cleanly, carefully, and the correct ratio of salt and garlic is used, the product will not sour or disappear.

With tomatoes and garlic

So, this is how horseradish is made - the classic recipe.

Product consumption:

• tomatoes - 2 kg;
• peeled garlic - about a dozen large cloves;
• horseradish roots - 400 g;
• salt to taste.

Then everything is simple: take a meat grinder, grind the horseradish root, then the tomatoes separately, then the garlic. We recommend rolling the tomatoes into a separate bowl so that you can drain off the excess juice - then the horseradish will be thicker and tastier.

Mix everything and add salt to taste. Place the mixture in the refrigerator for half an hour while you sterilize the jars.

The jars must be clean and dry - the latter is also important! While you are preparing the jars, taste the horseradish. Maybe too spicy or under-salted? Add salt or tomatoes.

To prevent mold from inadvertently settling under the lid, you can provide some tricks. Sprinkle a spoonful of boiled vegetable oil on top. You can also lightly coat the lid of the jar with mustard before closing.

Horseradish with aspirin

If you want a 100% fresh tasting sauce, try horseradish with aspirin. Opponents of acetylsalicylic acid will be horrified at this moment, although the harm from aspirin is attributed only to canned food with heat treatment, and the harm has not yet been proven very well. In this case, the workpiece will be completely raw.

Everything is done in the same way as in the previous recipe, only an additional antiseptic is added to the finished mixture - aspirin tablets in the amount of 1 tablet per 1 liter of horseradish. The tablet should be crushed and mixed with other ingredients. Pour into dry jars and close with strong nylon lids or roll up with metal ones.

Horseradish for the winter without cooking, pickled

There is another interesting and unexpected way of preparing natural horseradish. Its beauty is that it contains only tomatoes, garlic, salt and horseradish, and no chemical preservatives in the form of vinegar. However, this method allows you to store the seasoning even outside the refrigerator, because it cannot sour - the principle of fermentation is the basis for its preparation. This seasoning has a sharper and sour taste because it contains a fair amount of lactic acid formed during the fermentation process. Sour, spicy, harsh in taste, it is especially good with meat, for which men usually love it.

To prepare fermented horseradish, we will need:

• a bucket of ripe tomatoes (if you need a smaller amount of the finished product, reduce everything proportionally to the required volume);
• a kilo or half a kilo of peeled garlic (the more garlic, the spicier the sauce);
• horseradish roots - 400 g;
• hot pepper - 3-5 pods;
• salt - to taste.

Grind the tomatoes through a meat grinder, pass seedless peppers, horseradish, and garlic through it. Add salt until it tastes good. Mix everything and pour into a 12-liter bucket. It is important that there is a little space left from the edges of the bucket to the dish in question - the seasoning will begin to “play” and foam.

Cover the bucket and leave at room temperature for five days. During this time, in the warmth, the tomato with horseradish and other ingredients will begin to ferment. First, bubbles and foam will appear on the surface, then gradually the tomato will rise to the top, leaving liquid juice below. Stir occasionally and wait: it should do its part and acquire a sour taste. The seasoning is ready when fermentation stops. This, by the way, can happen earlier or later, depending on the temperature in the room.

Pour the finished product into clean, dry (!) jars, and also pour into plastic bottles. Store under normal conditions, but if it is possible to keep it in the cold, it is better in the refrigerator. This seasoning is usually valued precisely for its pungency and sharpness of taste. It is also sometimes called “pluck your eye out.”

Cooking method: boiling

There is a hot way to prepare this popular seasoning. In this case, boiling for 5 minutes will make it suitable for storage in any home environment.

We take:

• 2 kilograms of fresh tomatoes;
• 300 grams of horseradish roots;
• 4 heads of peeled garlic;
• 4 teaspoons salt and 2 teaspoons sugar;
• a couple of pinches of red hot pepper. It's even better to replace it with fresh capsicum. In this case, you will need a small piece of the pod, cleared of seeds.

Cooking method

1. Peel the horseradish root, pour boiling water over it (this will remove excessive harshness and bitterness).
2. Peel the garlic.
3. Remove the stems from the tomatoes and, after pouring boiling water over them, remove the skins. Although you can use unpeeled tomatoes. Cut off places where there are stalks.
4. Grate the tomatoes, horseradish and garlic using a large-hole grater. You can also use a meat grinder, which will make the task easier.
5. Mix everything together, add salt and sugar.
6. Cook for at least 5 minutes, or longer if you want to reduce the liquid and create a thicker consistency.
7. Pour hot seasoning into prepared sterilized jars, cover with sterile nylon lids and cool. Store in a cool place. It is advisable to try it only after a week - during this time the seasoning should reach the desired taste and infuse.

With the addition of ripe plums

This sauce will be a little reminiscent of the famous Caucasian tkemali sauce, which is also made from plums. In this case, ripe sweet plum is added to the seasoning, which will add its own notes and add a piquant sourness.

For one serving of seasoning you need to prepare 100 grams of grated horseradish and pitted plums, 1 head of garlic, 2 tablespoons of sugar and salt - to taste. The most important ingredient is tomatoes, take 1 kg of them.

Grind all ingredients through a meat grinder, including plums, add sugar and salt. Place in jars, close with clean lids, and store in the refrigerator.

Horseradish with apples for the winter

First, about how to prepare apple cider for winter storage. You will need vinegar here.

Cut four apples into four parts, remove seeds and boil in a small amount of water until soft. You can cook them in a slow cooker or, even better, bake them in the oven. After this, rub the apples through a fine colander or sieve. You should get a soft puree without peel. Next, grate or chop the horseradish root and add it to the applesauce. Salt everything, add a little sugar, put it on the fire and, stirring constantly so that it does not stick to the bottom and walls, boil for about five minutes at a low boil. Before finishing, add a drop of vinegar. The taste should be sweet-sour, piquant. Place the finished snack in sterile jars and roll up. This is an aromatic seasoning that has a pungent taste. Therefore, it is better to do the layout in small jars, so that it is enough for once or twice.

If you need a quick seasoning for the table, not for winter, then you can make another very interesting appetizer of apples with horseradish and lemon.

For her, horseradish (1 root), green apples (4 pcs.), celery greens (small bunch), garlic (several cloves), half a lemon with peel and without seeds, put through a meat grinder, mix everything. No need to salt!

Cooking with beets

You can add a little boiled beets to horseradish prepared in the usual way - this will add additional flavor to the snack and the color will become more saturated. However, due to the bright color of this vegetable, beets are often used in sauces prepared without tomatoes at all. If you want to prepare such horseradish, grate or grind horseradish in a meat grinder, boil sweet and dark burgundy beets. Grate it on a fine grater and squeeze out the juice, add it to the horseradish, add salt to taste and add a little sugar. Finally, you need to dilute the seasoning with vinegar to your taste. If the mixture is too thick, add boiled cold water. The seasoning is stored in the refrigerator, but it will not last all winter.

Cooking without tomatoes

Among the unusual cooking recipes, there are many interesting seasoning options without tomatoes. Try making a small batch with rye bread! This is an old recipe that our ancestors knew. It is tasty, although this seasoning is not suitable for winter storage.

Required:

• horseradish roots;
• liquid honey (it should be taken at the rate of 150 g per kilo of finished snack);
• Rye bread;
• white radish;
• ground cloves - a pinch, can be replaced with dried mint;
• vinegar and salt to taste.

Cut off the crust from dark bread and brown it in the oven or in a dry frying pan. We clean the radish and grind it through a meat grinder. Juice will be released from it - drain it by squeezing the radish. Also turn the crust of the bread.

Peel the horseradish, grind it, add everything previously chopped, not forgetting to add salt and pour in a little vinegar. Everything is done by eye, by inspiration. At this stage you should have a thick sauce, to which you add spices and honey. Mix everything again. The seasoning is ready - vigorous, aromatic, with an unusual and pleasant bready taste and aroma of spices.

Recipe with mustard

With mustard, horseradish acquires an extraordinary pungency and pungency, so we advise you to scald the horseradish a little and cool before cooking.

Next we do this:

1. Make a tomato from two kilograms of tomatoes and boil it over low heat for half an hour.
2. Pour half a teaspoon (teaspoon) of store-bought mustard powder and a couple of cloves into the tomato. Add spices with ground red and black pepper (a quarter spoon each).
3. Take 50 g of ready-made grated horseradish, a tablespoon of salt, 150 grams of granulated sugar, put everything in a tomato and boil for another ten minutes. Before the end of cooking, pour in 1 tbsp. a spoonful of table vinegar.
4. Pour into sterilized jars and roll up.

This product is stored under normal conditions.

Horseradish is an indispensable component of home canning, because the roots and leaves of this plant give pickled vegetables a piquant and spicy taste. But experienced housewives also prepare horseradish itself, making it into a spicy seasoning. Appetizing horseradish preparations for the winter will not only be an excellent addition to fish and meat dishes, but will also strengthen the immune system, which is especially important in the cold season.

Horseradish is an indispensable component of home canning.

Horseradish roots can be preserved either separately or with the addition of various ingredients, for example, lemon, beets, apples or garlic. Recipes for horseradish sauces with various vegetables are called golden and for good reason, because they have a wonderful taste and exquisite aroma, and they can even be used as a salad dressing.

Cooking horseradish without additives for the winter

The classic recipe for preparing this useful plant does not take much time and is very simple and easy to prepare.

What you will need:

• fresh horseradish roots - 1 kg;
• plain water - one glass;
• vinegar solution – 150 ml;
• salt – 30 g;
• sugar – 30 g.

The classic recipe for preparing this useful plant does not take much time.

How to cook:

1. Peel the roots and cut each one into two or three parts. Pour the raw material with ice water for half an hour. This method will make the root vegetables more juicy and will help you process them effortlessly.
2. The next step is chopping the horseradish. For this purpose, you can use a meat grinder, fine grater or blender.
3. To make the marinade, combine sugar and salt with water, bring to a boil and at the very end carefully pour in the vinegar solution.
4. Cool the brine, mix with grated horseradish, place this mass in sterile glass containers and close with lids.

Vinegar and citric acid successfully replace each other, so you can safely add it to a preparation of horseradish root vegetables instead of a vinegar solution.

Horseradish for the winter in a jar without sterilization

This is a quick and easy way to preserve horseradish root vegetables for the winter. This recipe does not use vinegar, so this preparation is considered healthier.

Horseradish is the root of a perennial wild plant of the cruciferous family. Before eating, horseradish is grated and seasoned with vinegar and sugar. The horseradish root should be at least 2-3 cm thick and 20-25 cm long, its surface should be smooth and light, and the flesh should be white. The best roots are produced by horseradish of the first or second year, but older roots are woody and too bitter.

A few simple recipes for Russian cuisine, preparing horseradish at home:

Recipe 1: Horseradish roots are soaked in water, peeled (scraped with a knife), washed, and finely chopped. Place the grated horseradish in a bowl, pour in approximately the same amount of boiling water, cover with a lid and cool. After this, sugar, salt and vinegar are added. You can add grated boiled beets to the prepared horseradish.
Horseradish 100, vinegar 3 percent 80, water 100, granulated sugar, salt.
Recipe 2: Peel the horseradish, wash it, chop it, add sour cream, sugar, salt and mix. Sour cream can be replaced with mayonnaise.
Horseradish 100, sour cream 70, granulated sugar, salt.

Recipe: Horseradish with Vinegar.
Grind the peeled, washed horseradish, put it in a bowl, pour boiling water over it, and cover the bowl with a lid. When the horseradish has cooled, vinegar, sugar and salt are added to it, and everything is thoroughly mixed. The sauce is served with cold and hot meat and fish dishes.
Horseradish (root) 300, vinegar 9% 250, water 450, granulated sugar 20, salt.

Recipe: Horseradish with sour cream.
Peeled horseradish, rinse, grate, then mix with sour cream, adding sugar and salt, mix thoroughly.
The sauce is served with boiled pig and meat jelly.
Horseradish (root) 300, sour cream 700, sugar 15, salt to taste.

Recipe: Horseradish with Mayonnaise.
After cleaning and washing the horseradish, grind it on a grater, combine it with the prepared mayonnaise, add vinegar, sugar, salt, then stir thoroughly.
The sauce is served with fish and meat dishes, as well as jellies.
Grated horseradish 200, mayonnaise 750, 3% vinegar 50, sugar 20, salt to taste.

Recipe: HORRISH SAUCE.
Horseradish root must be peeled and thoroughly rinsed in cold water, grated, and placed in a ceramic bowl. After that, pour water, vinegar into it, add sugar and salt, stir. The finished sauce should be stored in a sealed container.
Horseradish sauce is served with boiled meat, fish, jellies, ham, and jellied dishes.
Horseradish (root) 250 g, 3% vinegar 1/2 cup, salt, granulated sugar 1 teaspoon. l., water 1 glass.

Recipe: HORSERASH SAUCE WITH SOUR CREAM AND MAYONEISE.
Add sour cream, mayonnaise to horseradish sauce prepared in a cold way and stir until smooth.
Horseradish sauce with sour cream and mayonnaise is served with meat jelly or boiled cold meat.
Horseradish (root) 200 g, 3% vinegar 1/2 cup, water (boiling water) 1 cup, mayonnaise 1/2 cup, sugar 1 partial teaspoon. l., salt.

Recipe: HORSERASH SEASONING.
The peeled roots are washed and passed through a meat grinder. Chopped horseradish is thoroughly mixed with sugar, salt, vinegar and placed in small jars.
For 1 kg of grated horseradish: 80% vinegar essence 40 g, sugar 80 g, salt - 40 g, boiled cooled water 800 g, you can add cinnamon and cloves.

Storing horseradish fresh

For long-term storage in fresh container, select undamaged, smoother and thicker horseradish roots. They need to be shaken off the ground, but not washed or scraped. Place in a vessel with slightly moistened sand. The most favorable air temperature is 0-1 "C with a relative air humidity of 85-90%. You can also keep them in the open air, burying them in the ground and covering them with soil and recently rotted manure. You can leave them in the place where they grew, covering bed with plant debris or rotted manure to prevent freezing.

Horseradish in marinade

Dissolve 40 g of salt and 20 g of sugar in 500 g of boiling water, add 1 g of cloves and cinnamon. Cover the vessel in which the marinade is made and, when the water has cooled to 50°, add 200 g of 9% vinegar. After a day, strain the marinade through cheesecloth and add 1 kg of grated horseradish to it. Mix well and pour into 500 g jars, close tightly and store in a cool place.

Horseradish with red beet juice

Grate the beets on a fine grater and squeeze out the juice using cheesecloth. Mix the resulting juice with grated horseradish in a ratio of 500 g per 1 kg of horseradish, combining with 250 g of 9% vinegar, 100 g of sugar, 50 g of salt. Stir well and pour into small jars, close and store in a cool place.

Dried horseradish leaves

Strain the horseradish leaves washed in cold water from the water and leave them in a shady, ventilated place to dry thoroughly. Horseradish leaves are then used to prepare various pickles from cucumbers, tomatoes, peppers and other vegetables. If you add at least a tablespoon of these leaves, the vegetables will remain firm and the filling will be clear and tasty.

Dried horseradish roots

Wash the horseradish roots from the soil, trim the top well, rinse again and grate on a coarse grater. Dry in the oven with the door open. After drying, you can grind it in a coffee grinder. Used for the same purpose as dried leaves.

Horseradish
Ingredients

150 g horseradish root,
20 g 9% vinegar,
2 g sugar,
2 g salt.

Cooking method:

Peel the horseradish root, rinse with cold water, grate on a fine grater, put in a glass or porcelain bowl, season with vinegar, sugar, salt, stir well; Close the container tightly and let stand for 2-3 hours. Keep refrigerated.
Content:
Application in cosmetics

Horseradish roots are used in cosmetics.

Dilute fresh horseradish juice in equal proportions. Wash your face with the resulting liquid and wipe your face if you have freckles. The procedure whitens the skin of the face.
Pour 100 g of finely grated horseradish roots into 0.5 liters of table vinegar. Leave the mixture for 14 days in a cool, dark place in a tightly sealed container, then strain. Before use, pour 2 tablespoons of the infusion into 0.5 cups of cold boiled water. Wipe your face with this infusion several times a day for freckles and age spots. It is more effective to apply napkins moistened with a diluted infusion (1:1) to the face. The mask is applied for 5-10 minutes daily or every other day. The procedure makes the skin white and soft. Recommended for oily and normal skin. The infusion can be stored in a tightly sealed container in a dark, cool place.
Mix grated horseradish gruel in equal proportions with cream and yolk (for dry and normal skin) or protein (for oily skin). Apply for 15-20 minutes, remove with a warm, damp swab, then rinse your face with water. Course – 15-20 masks, no more than 2 times a week. For fading, aging skin.
Oily skin can be whitened by a mask made from a mixture of grated horseradish, lemon juice and sour cream, taken in equal quantities. Keep on face for 15-20 minutes.
Mix 0.5 tablespoon of grated horseradish, 0.25 cup of sour milk and a tablespoon of oatmeal until a paste forms. Place it between two layers of gauze and cover your face for 15-20 minutes. The mask is designed to whiten oily skin with freckles and age spots.
To improve complexion and remove freckles, a mixture of horseradish juice and sour cream, taken in equal proportions, is recommended. Apply the mask to your face for 5 minutes. Rinse off with warm water.
Apply horseradish root pulp 1-2 times a day for a few minutes on the skin of the face when freckles appear, as well as on areas affected by acne. It is advisable to lubricate the skin with Vaseline or vegetable oil before the procedure.
Mix horseradish gruel in equal parts with sour cream or vegetable oil. Apply to face for 10 minutes. Rinse off with cold water. The mask is recommended for dull skin and at the same time whitens it.
Grate the horseradish root on a fine grater and squeeze out the juice. Use it fresh to rub into the scalp for baldness.
For severe hair loss, it is recommended to apply a paste of fresh horseradish roots to the bald parts of the head 2 times a week. After 30 minutes, rinse your hair with water.

Adjika with horseradish: take 2.5 kg of tomato, half a kilo of ratunda (or 1 kg of bell pepper), 250 g of garlic, 250 g of horseradish (roots), 250 g of hot pepper (or less, to taste), 1 glass of vinegar (apple or wine, better than your own preparation), 1 glass of sugar and half a glass of salt. Grind all these components in a meat grinder and mix well, place in jars, cover with a lid and into the refrigerator.
Try it, you won't regret it.

Recipe - horseradish with beet juice. First, you need to squeeze out the beet juice and let it stand for a while (15 minutes or more) so that the light fractions evaporate. It is better to grind the beets in a meat grinder (you can also chop them on a fine grater), and then squeeze the juice into a plate through a cloth and let it sit until you get through the horseradish roots. You will need 150-200 ml of juice.

Next, take about 300 g of horseradish roots, peel, wash and grind on a fine grater, or better yet, pass through a meat grinder with a fine mesh (this will be faster and you will shed fewer tears). Immediately put the ground horseradish into a jar with a lid (1 liter) and pour beet juice into it. You can also add a little boiled water if the seasoning turns out thick. We also throw salt here - 1 dessiatine. l., sugar - 1 table. spoon and fresh lemon juice (squeeze 0.5-1 lemon).

This is a classic recipe, but it can be adjusted: the amount of sugar, salt and acid can be added to taste, as you like. The seasoning, “horseradish with beet juice,” should always be kept closed, and it is better to store it in the refrigerator.

Horseradish - properties, recipes, treatment

Common horseradish Common horseradish is an unpretentious perennial plant with large oblong leaves and a powerful root system.

It should be grown somewhere in a separate place, because if it takes root, it will be difficult to remove it.

Therefore, for all its usefulness, horseradish can become the worst weed, which will be difficult to remove. But if you dig up its roots every year, the horseradish will grow from the remaining rhizomes without going beyond the territory allotted to it.

Preparation of horseradish. It is better to harvest common horseradish in August-September, although the root can also be harvested in the spring. In folk medicine, as well as in cooking, leaves and roots are used.

The leaves are thoroughly washed, dried in the shade, and then finely chopped and stored in tightly closed glass jars.

The root is harvested in two ways:
1. Keep the root fresh (in the cellar, covering it with sand). That. it remains fresh and juicy for a long time, retaining all vitamins.
2. Grind into powder (before drying, grind on a coarse grater, then dry in a warm oven and grind in a coffee grinder). Store in tightly closed glass jars.

Horseradish is a fairly useful and medicinal plant. Its roots are rich in vitamins, especially C, essential oils, enzymes, and glycosides. They contain potassium, calcium, magnesium, phosphorus salts, as well as sugar, proteins, starch, bitter substances, mustard oil and resins.

Nowadays, horseradish, as a proven folk remedy, has become a little forgotten, but in vain. After all, its antibiotic properties have a therapeutic effect in inflammatory processes of the mucous membranes. Its infusion can disinfect and refresh the oral cavity. It is also useful for toothache (for rinsing) and for scurvy. For scurvy, 1 teaspoon of grated horseradish is diluted with 1 glass of wine or beer. This infusion is taken 1 teaspoon 3 times a day.

The essential oil contained in horseradish in small doses stimulates the appetite, increasing the secretion of the digestive glands. Fresh horseradish contains the protein substance lysozyme, which destroys the cell membranes of bacteria, which is responsible for its antimicrobial properties.

An aqueous infusion of freshly ground horseradish root (1:10) is used for rinsing during various inflammatory processes, for wiping gums, and to accelerate the healing of purulent wounds. Pour 100 g of crushed root into 2 glasses of wine and leave for several days.
Take 1 tbsp orally. spoon of tincture 2 times a day for damaged skin.

For diseases of the sciatic nerve, horseradish juice is used for treatment as an adjuvant, in the form of compresses. In this case, massage is used to help the body get rid of congestion in organs and tissues and develop connective tissue.
There are contraindications for massage - tissue decay and bleeding, neoplasms, acute fever, purulent pleurisy, acute stage of tuberculosis.

Traditional medicine uses horseradish for stomach disorders. Fresh horseradish juice diluted with water enhances the release of hydrochloric acid.

If the acidity of the gastric juice is low, horseradish juice is a good remedy used to treat gastritis.

Horseradish is also used for dropsy, cough, colds, bronchitis, radiculitis, etc.

For otitis (pain in the ears), instill fresh horseradish juice into the ears: grate the root, squeeze out the juice, warm it to body temperature and instill 1-2 drops into the ears, 3 times a day.

It is useful to include horseradish in the diet for vitamin deficiencies, hepatitis, indigestion, pleurisy, high blood pressure, dysfunction of the gallbladder, pancreas, kidneys, and hematopoietic organs.

Horseradish promotes juice and blood circulation, dilation of blood vessels in the kidneys, spleen, lymph glands and facilitates the functioning of the relevant organs. It also enhances the functional activity of the liver, pancreas and kidneys, and is a medicinal source of vitamin C.

For the first time, information leaked from Israel that English scientists had discovered the unique ability of horseradish to destroy cancer cells. They stumbled upon these features of horseradish quite by accident while studying exotic extracts of the peoples of Africa. As a result of experiments, a molecule was isolated from horseradish that is capable of breaking down cancer cells. In the UK, a horseradish-based vaccine has already been synthesized, which, if necessary, is injected into the patient’s body. The technology for obtaining it is now a great secret.

Horseradish root has a pungent, pungent taste and a strong, prickly aroma. In cooking, it is used as a spice in spicy sauces for meat, fish, jellied meat, pate, jellied dishes, eggs, and in vegetable salads. We dilute horseradish powder with water, let it swell, add sugar, vinegar, salt - you get a spicy seasoning for fish and meat dishes.

Horseradish is also used for pickling cucumbers, tomatoes, zucchini, cabbage, and beets. They eat it with smoked meats, sausages, herring, and add it to mayonnaise, cheese, and sour milk. You can reduce the sharpness of horseradish by mixing it with an apple or sour cream.

Horseradish is also a good preservative and can be used to store canned vegetables in open jars. To prevent the brine with cucumbers or tomatoes from becoming cloudy or moldy, you need to pour a tablespoon of crushed dried horseradish leaves into it - mold will not appear, the brine will be clear and tasty.

Horseradish is contraindicated for:

Children under 4 years old;
Pregnant women;
Carriers of inflammatory gastrointestinal diseases or other intestinal disorders;
People with thyroid dysfunction;
People with kidney and liver diseases.

Grated horseradish- This is one of those seasonings that is successfully and quite often used for medicinal purposes. The product is obtained by grinding the rhizomes of the plant of the same name.

This spicy mass has long occupied a worthy niche among similar spicy seasonings. It is used to prepare various kinds of horseradish and improvised adjika.

In the old days, grated horseradish was used to prepare the well-known horseradish with honey. It was believed that this increased the strength of the finished alcoholic drink.

The hottest and juiciest seasonings can be obtained from young horseradish, the roots of which are dug up even before the flower stalks are released. The best time to prepare seasonings is the beginning of May - the end of June.

The plant, like its roots, grows very quickly, so once you plant a bush on your site, you can be sure that now you will always have horseradish.

This spicy and fiery seasoning is not difficult to buy at any grocery store, but you can easily prepare it yourself at home.

Cooking at home

Preparing this product at home will not take much time for housewives. The longest process in its production is preparing and cleaning the roots from soil residues. Due to the fact that the roots of the plant have a curved shape, are entangled in a large number of small roots and have a huge number of buds, they tend to retain soil on themselves.

In order to prepare high-quality grated horseradish, you will have to prepare the raw materials as well as possible, but this is not difficult to do. We will share all the secrets of preparing delicious and natural grated horseradish with our readers in this article.

It is recommended to fill the rhizomes with plenty of water and then leave them there for about an hour. Then the water needs to be drained, and the container in which the horseradish was soaked should be rinsed to remove any settled soil. After this, the roots are again filled with warm water and now washed as much as possible with a stiff brush.

The washed product is dried and then cleaning begins. This is done either with a sharp knife with a very short blade or with a vegetable peeler. In any case, you need to be patient. After the roots are cleaned, they are crushed.

The name “grated horseradish” is very figurative. In fact, you can either grate it by hand or grind it in a meat grinder. The last method can even be called gentle.

The rhizomes are rich in esters, which are very irritating to the mucous membranes. When rubbed, these esters begin to be actively released into the air, and it becomes very difficult to breathe. It seems that the lungs are simply burning with fire.

When grinding the product using a meat grinder, the older generation invented an amazing way to avoid all the hardships. It is very simple and consists of putting plastic bags on the neck and outlet of the meat grinder, which allow you to retain caustic oils and prevent them from escaping. Gradually putting the roots into the neck and chopping them, you get a moist, spicy mass.

Using grated horseradish

The use of grated horseradish is very diverse. It is used both in cooking for preparing savory seasonings and in folk medicine.

In cooking

In cooking, grated horseradish is used as an ingredient for other savory seasonings. The most common ones in our country are gorloders and chrenoders.

Initially, in Rus' they used fresh grated horseradish, which was prepared immediately before serving, but such a product was stored for only a short time. It has been verified that the burning grated root retains its best properties for six hours in a closed jar. If you leave the burning gruel on the table, its properties disappear twice as fast.

This is where ordinary table vinegar comes to the aid of housewives!

The easiest way to cook at home is regular white horseradish. It is considered one of the best quick and easy recipes. And you don’t need anything unusual to season it: add salt, a little granulated sugar and that same table vinegar to the grated mass. For subsequent storage, the burning mass, after mixing well, is placed in clean, or even better, sterile small jars and tightly screwed on with lids.

The second easiest way to prepare grated horseradish is to cook it with beets. The second component is used both raw and boiled or baked. Beets, like horseradish, are either grated or passed through a meat grinder with a fine grid. Exactly as in the first case, a pinch of salt and a small amount of granulated sugar are first added to the mass, and then table vinegar, which not only acts as a preservative, keeping the mass from drying out, but also fixes the bright color of the beets. Despite the addition of beets to the main mass, such a product will not differ from the previous one in terms of pungency, but at the same time it will turn out to be more beautiful in appearance.

Both types of seasonings must be stored in a cold room, despite the fact that vinegar is used in their preparation. If you do not follow the rules, the product will gradually lose its pungency.

Grated horseradish is also used in the preparation of improvised adjika and various savory mixtures. Most often this product is combined with:

• apples;
• tomatoes;
• garlic;
• parsley;
• hot pepper.

All these seasonings are used to add flavor to meat or fish, as well as dishes made from them or from offal, such as saltison or brawn, as well as jellied meat and jellied meat.

The best way to serve the savory condiment is as a white sauce.. It is prepared from grated horseradish, combined in equal proportions with fatty, and ideally, homemade sour cream.

In folk medicine

In folk medicine, various tinctures are prepared on the basis of grated horseradish for oral administration or rubbing, mixtures with honey, vegetable oils and dried fruits. The beneficial properties of hot gruel are due to the content of vitamin C in the fresh product, sinigirin, which is converted in the body into mustard allyl oil, and a protein substance called lysozyme.

Traditional healers believe that grated horseradish can be used for:

Grated horseradish is also used in the treatment of hypertension, as well as blockage of the bile ducts. Eating grated horseradish is considered beneficial for diabetes and vitamin deficiency.

Grated horseradish will do an excellent job for nursing mothers. Eating it helps to enhance lactation, and it should also be noted that milk will have even more pronounced protective functions. Just remember that long-term consumption of horseradish in large quantities can cause excessive fluid secretion and lead to dehydration.

In cosmetology

Cosmetologists have also found a use for grated horseradish.

Based on it, a variety of water-based lotions and compresses are prepared, which allow you to remove and discolor freckles and age spots, as well as fight juvenile acne.

Grated horseradish also helps with hair loss. It is used instead of a mask after the main wash and left for ten minutes. If the burning sensation is severe, the application time can be reduced. Keep in mind that you need to wash off the paste with plenty of warm water.

Anti-cellulite creams are made from the pulp, and also used to prepare mass for wrapping.

Grated horseradish also helps cope with the problem of sagging skin, but keep in mind that it can only be applied to undamaged areas.

Contraindications for use

Contraindications to the use of grated horseradish are due to its pungency. This product, unique in its medicinal properties, should not be consumed by people suffering from diseases of the digestive system, in particular, duodenitis, gastroenteritis and gastritis, as well as inflammation of the kidneys and urinary tract.

Pregnant women and children should use grated horseradish with caution due to its effect on the heart muscle.

People with individual intolerance to the product should not use grated horseradish.

The benefits of using grated horseradish in food and medicine are undeniably enormous. But do not forget that all recommendations must be agreed with your doctor, and you must also use the hot seasoning in your diet in strictly dosed quantities..

That is, the main taste quality of horseradish, which distinguishes it from other herbs, is its pungency.

In the Slavic culinary tradition, horseradish as a seasoning began to be grown in the 8th-9th centuries. and over time takes a worthy place in Russian national cuisine. Along with horseradish in our traditions, it is used as seasonings and spices, and.

Over the long period of its existence, a sufficient number of recipes for preparing horseradish at home have accumulated, but the technology remains the same as many centuries ago.

We also offer you traditional cooking recipes.

Beneficial properties of horseradish and its effect on the human body

In addition to proteins, fats, fiber and carbohydrates, horseradish contains essential oils, a number of useful microelements, phytoncides, vitamins C, B and E, as well as folic acid. In terms of the content of substances beneficial to the body, horseradish is quite comparable to everything known, or.

The most valuable component of horseradish is the enzyme myrosin, which has unique antimicrobial properties.

Regular use of horseradish seasoning will help improve the functioning of the gastrointestinal tract and cope with problems in the genitourinary system and skin diseases.

Horseradish is also useful for people who often suffer from colds of various types, since, like or, it contains essential oils.

Culinary features

The smell of horseradish roots is sharp, fragrant and pungent. Comparable in pungency to horseradish, horseradish has a complex flavor bouquet: initially sweetish with a transition to a burning aftertaste. The plant is actively used in Russian traditional cuisine for the preparation of pickled vegetables, sauces and seasonings.

In almost all cuisines of the world there is a plant that has the same properties as horseradish.

Horseradish serves as an excellent addition to any type of meat, fatty fish (salmon, trout, eel), various snacks, etc. Adding lemon juice and sugar to horseradish will significantly improve the taste of the seasoning, and sour cream and apples will soften the spiciness.

Horseradish is traditionally used for...

However, let's get back to cooking horseradish.

General rules for choosing the root and its preparation

If you decide to make horseradish preparation for the winter, then It’s worth considering a few general rules:

• The optimal period for harvesting horseradish roots is considered to be late autumn, when the plant has managed to fully ripen;
• the roots should be fleshy, from 30 to 40 cm in length and 3-6 cm in diameter;
• Horseradish roots dry out quite quickly, so they must be stored in cold water for 3-6 hours;
• chopped horseradish will not darken if you sprinkle it with a little lemon juice or vinegar;
• Before chopping, place the peeled horseradish roots in the freezer. This will help get rid of irritation of the mucous membrane of the eyes when preparing horseradish seasoning;
• Store the remaining grated horseradish roots in a cool place in an airtight container and later use them to prepare seasoning, diluting with water.

Traditional seasoning recipe

To prepare the classic version of horseradish you will need:

• 1 kg horseradish roots;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 glass of boiling water;

Horseradish root can be grated, chopped with a blender or meat grinder.

If you use a meat grinder, do not forget to wrap the part from which the horseradish pulp comes out in a bag.

In this case, you will get rid of irritation in the eyes and nose. At the end of cooking, pour a glass of boiling water into the resulting mass to obtain a porridge-like consistency.

Place in sterilized small jars, adding 1-2 drops of lemon juice to each, and place in a cool place for long-term storage. This seasoning can be stored for about four months.

With tomatoes and garlic

If you want to give horseradish seasoning a special piquancy and spiciness, then all you need to do is add two ingredients.

Prepare the following foods in advance:

• 1.5 kg chopped horseradish;
• 4 cloves, peeled;
• 3 tbsp. Sahara;
• 1.5 tbsp. salt;
• 1.5 kg.

In this recipe, all ingredients are crushed at the same time. Next, add salt and sugar to the resulting mass of garlic, horseradish and tomatoes.

Horseradish prepared in this way will be sharper if it sits in the refrigerator for about two days.

With beet juice

The beet juice will give the horseradish seasoning a beautiful pink hue, which will give the preparation originality.

For the recipe you will need:

• 400 g horseradish roots;
• 150-200 g of water;
• 150 g vinegar consistency 9%;
• 1 tbsp. Sahara;
• 1.5 tbsp. salt;
• 2 tbsp. beet juice.

Wash the horseradish roots thoroughly under cool running water and chop.

Then season the grated horseradish poured with boiling water with salt and sugar, leaving to cool for 15 minutes.

While the horseradish is cooling, you can make freshly squeezed juice from it. Add vinegar and the resulting beet juice to the cooled horseradish mass and mix thoroughly.

With apple

Apple sauce made with horseradish will not leave lovers of meat dishes indifferent.

The list of required ingredients is as follows:

• 100 g chopped horseradish root;
• half a glass of meat broth;
• 1.5 tbsp. extra virgin olive oil;
• 1 green apple;
• 1.5 tsp. apple cider vinegar;
• a bunch of parsley;
• salt and sugar to taste.

First, mix the horseradish with the chopped apple and mix thoroughly until a homogeneous consistency is formed. Next, add chopped parsley, vinegar and broth. Finally, season with olive oil and let sit for about 2-4 hours.

This seasoning has a particularly mild taste and will appeal to those who prefer non-spicy sauces. - the most frequent guests on our table and are used in different combinations, for example, when or separately they are used.

Horseradish root seasoning, prepared at home, will become an integral decoration for both everyday and holiday tables.

Horseradish preparations should be served in small gravy boats, as the pungent smell can overwhelm the taste of other dishes.

Having an original taste, horseradish seasoning goes well with various dishes and adds a touch of piquancy to them.

If you find an error, please highlight a piece of text and click Ctrl+Enter.