How To Make Horseradish At Home (Plus Great Horseradish Dishes)

Horseradish is a plant whose root has long been used as food. Even the ancient Greeks and Romans knew this representative of the Cabbage family.

Horseradish is a plant whose root has long been used as food. Even the ancient Greeks and Romans knew this representative of the Cabbage family. But the root crop gained the greatest popularity in Russia, becoming an element of the national cuisine. The benefits of horseradish are due to the caustic essential oil contained in it, which can have a strong antimicrobial effect. There are many recipes with a medicinal root, but first you need to make it edible.

 

The classic way to cook horseradish

For 0.5 kg of horseradish root you will need 30 g of sugar, 15 g of salt, 100-150 ml of water, 10 ml of lemon juice.

Boil water. Pass horseradish through a meat grinder, blender or grate, pour boiling water, add salt and sugar, mix and arrange in small pasteurized jars. The final step is to add lemon juice, no more than half a teaspoon to each jar. In this form, horseradish can be stored for about 4 months.

By the way, instead of water, you can add sauerkraut juice to grated horseradish, it will turn out super!

And to get a raspberry-colored seasoning, as in a store, you should replace lemon juice with beetroot. But it will need twice as much (20-25 ml), and it will still have to be diluted with 1 tbsp. vinegar.

One of the problems when cooking horseradish is active tearing - a natural reaction of the mucous membrane of the eyes to the essential oil of the plant. There are several ways to avoid this:

Before processing, hold the roots for 5 hours in the refrigerator. A plastic bag can be put on the nozzle of a mechanical meat grinder and secured with an elastic band. Engage in horseradish grinding in the fresh air or under a hood operating at maximum power. Use an electric meat grinder or a blender with a closed bowl. Put on swimming goggles.

If you decide to grind horseradish on a grater, it is recommended to wear gloves. Prolonged exposure of the root juice to the skin can cause burning and redness.

Sour cream sauce with horseradish

300 ml high-fat sour cream, 100 g arugula, 80 ml horseradish, 50 l lemon juice, salt.

Finely chop the arugula. Mix all ingredients and season with salt. Store the sauce in the refrigerator for up to 48 hours.

Cabbage sauerkraut with horseradish

 

3 kg of cabbage, 2 liters of water, 3-4 carrots, 150 g of horseradish, 60 g of salt, 15 g of black peppercorns.

Finely chop the cabbage, grate the carrots and horseradish, mix the vegetables and put them in a bowl, saucepan or a three-liter glass jar. Boil water, dissolve salt in it and pour cabbage with this liquid. Leave for 3 days in a warm room, then add sugar and refrigerate. In a day, the cabbage will be ready.

Russian Khrenovina sauce

0.5 kg of tomato, 3-4 horseradish roots, 30 g of salt, 5 cloves of garlic, 5 g of paprika.

Remove the skin from the tomatoes, grate or chop in a blender along with garlic and horseradish. Add spices.

Pour boiling water over a half-liter jar, pour sauce into it, cover with a foil square and close with a nylon lid. Keep refrigerated.

horseradish soup

 

0.5 kg of pork, 1 onion, 5 potatoes, 35 g of rice, 1 bell pepper, 200 ml of Khrenovina sauce, 1 carrot.

Boil the meat in salted water, remove, cool, cut into small pieces. In a frying pan, fry chopped onions, carrots, bell peppers. Finely chop the potatoes, rinse the rice, send them to the broth remaining from the pork. When the vegetable and porridge are ready, add meat, sauce and frying to them. Let the soup simmer for 15 minutes, then leave to infuse for half an hour. Serve preferably with sour cream.

Milk mushrooms pickled with horseradish

3 kg mushrooms, 3 horseradish roots, 300 g salt, 30 g sugar, 4 garlic cloves, 100 ml whey, 100 g dill, 2 pcs. bay leaf, 5 black peppercorns, 5-6 leaves of oak, currant and raspberry.

So that the milk mushrooms do not taste bitter, they should be thoroughly cleaned and soaked for 3 days in water. After that, you can proceed directly to cooking.

Peel and chop 1 horseradish root, chop 1 clove of garlic with a knife, chop the dill, mash the leaves and dry. Then put them all on the bottom of the vessel chosen to ferment the mushrooms. Add bay leaf.

Put the milk mushrooms on top in layers, sprinkling with the remaining grated garlic and horseradish, as well as salt. Dissolve sugar in whey and pour. If the liquid does not cover the mushrooms, you can add warm salt water. After that, put the container with milk mushrooms under pressure in a warm place, after 2 weeks, transfer to a cool room for 1 month. After the specified time, the dish can be consumed.

Horseradish sandwiches

 

Bran bread, butter, smoked ham, hard cheese, classic horseradish, mayonnaise, tomatoes.

Cut the bread into an even number of equally sized slices. Grate the cheese, cut the tomatoes into thin circles. Mix horseradish and mayonnaise in one sauce. Grease slices of bread with butter, put a slice of ham, a spoonful of sauce, a circle of tomato on one of the pair, sprinkle with grated cheese, cover with a second slice of bread. Lightly fry the resulting sandwich in butter.

Sandwiches with horseradish and apples

Bread, 1 apple, classic horseradish, sausage, tomato.

Cut the bread into slices and fry in a dry frying pan on both sides. Fry sausage slices in a small amount of vegetable oil and hold on a paper towel to drain excess fat. Cut the tomato into thin slices. Grate the apple and fry for 2-3 minutes, then mix with horseradish. Put the sausage on the bread, spread the apple-horseradish mixture on top with a teaspoon, finish the sandwich with a slice of tomato.

Beets marinated with horseradish

 

3 beets, 1 large horseradish root, 80 ml of vinegar, 10 g of hot red pepper, 40 g of sugar.

Cut the beets into large oblong pieces, put them in a saucepan, add water, add spices and grated horseradish. Bring to a boil over low heat, turn off, pour in the vinegar. Arrange the beets in jars, pour over the broth and close.

spicy sauce

0.5 kg of sweet bell pepper, 40 g of ginger root, 1 roll root, 60 g of sugar, 50 g of salt, 50 ml of lemon juice, 30 ml of vinegar.

Peel pepper, ginger and horseradish, cut into small pieces and pass through a meat grinder or blender. Then add spices, juice and vinegar, mix. Store the sauce in a sterilized jar.