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 is equally well suited to 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: in terms of its burning and taste qualities, purchased horseradish is significantly inferior to homemade horseradish. 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 seasoning 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 horseradish root has waited too long in the wings, then it 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 prepare 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 the attachment 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 jar with a capacity of 0.2 liters, 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 the traditional recipe, it should not be.
- Close the jars tightly and refrigerate.
Horseradish, prepared at home according to the 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 the 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. In this case, 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 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.
Not a single holiday, not a single feast is complete without a snack. There are so many different options for a traditional holiday dish that listing will take a lot of time. However, among them there are those who take the first place. Horseradish tomato with horseradish and garlic, or simply "horseradish", can undoubtedly be called such. And today, we will look at real old Russian recipes.
The most common products are used here, and the taste is wonderful, full of spiciness.
Despite the fact that the ingredients for preparing this dish are standard, there are many recipes for it. However, this is due to the fact that everyone who prepares this appetizer somehow adds something special to it. The result is a wonderful snack. which will delight all spicy lovers.
The main secret of this recipe is that only fresh products are used here. You don't need to cook or sterilize anything.
To prepare this delicious snack, we need the following ingredients:
- Tomatoes - 2 kg.
- Garlic - 150 g.
- Horseradish root - 350 g.
- Salt - 15 gm.
- Sugar - 10 g.
Based on this amount, we get 2 liters of crap.
We start by peeling the tomatoes, removing all unnecessary from them, peeling horseradish and garlic
After that, we put all the peeled products in a blender (if it is not there, you can use a meat grinder).
Mix everything thoroughly until a homogeneous mass is obtained.
Add salt and sugar to taste. Pour the finished snack over the jars and put in the refrigerator. Everything, our dish is ready. It is advisable to let it brew for a day and then you can use it. And it can be stored in this form for a long time.
Horseradish without tomato according to the classic recipe
At the mention of horseradish, everyone will say that it is made from horseradish and tomato. However, you can do without them. Horseradish, of course, remains the main component, otherwise this snack will not be called worthless.
As for its second component, in addition to the tomato, you can add other completely unusual components. One of them is pepper.
To prepare such a snack, we need the following components:
- Bulgarian pepper - 1 piece
- Chili pepper - 2 pieces.
- Horseradish root - 150 g.
- Garlic - 150 g.
- Salt - 5 g.
Based on this number of components, we get 0.5 liters of crap.
We wash all prepared components well, clean, removing excess. Next, grind everything through a meat grinder. This can be done either individually or by alternating components. Pour the mass into a saucepan, salt and mix.
Now we take prepared jars: well washed and sterilized. We put the ready-made sauce in them and put in the refrigerator.
Horseradish with beets for the winter (recipe without cooking)
Another option for horseradish with a tomato substitute. Probably no one would have guessed to use beets for this purpose. However, this vegetable gives a rather peculiar and piquant flavor to the dish.
To prepare such crap, we need:
- Svela - one medium root vegetable.
- Horseradish root - 350 g.
- Table vinegar - 10 ml.
- Salt - 10 g.
- Sugar - 10 g.
Based on this number of components, we get 700 grams of the finished product.
As in the previous recipes, we clean all the components, cut and grind them with a meat grinder. Beets can also be grated
After that, pour all the grated vegetables into a common container and mix well. If the beets are not juicy enough, you can add a little water to the desired consistency.
Put the sauce in well washed and sterilized jars and put them in the refrigerator. In winter, and on any holidays, there will be something to feast on.
So that the damn thing would stand in the cellar for a long time and not spoil ...
A shitty snack made from fresh vegetables, of course, won't last too long. And what if it’s not soon before the holidays, and you don’t want to open this sauce. And too long overexposure threatens the appearance of mold and souring. To extend the shelf life of horseradish, either preservatives are used, or the sauce is cooked. However, this affects the taste and health benefits of fresh vegetables.
One of the tricky ways to preserve a snack is to pour sunflower oil over it. You can also grease the lid of the jar with mustard.
So that the crap doesn't turn sour and ferment ...
So that the horseradish does not turn sour and pleases with its taste, do not forget that it must be stored exclusively in the refrigerator. Then mold can be avoided.
Jars should be thoroughly sterilized, and plastic lids should be well rinsed and preferably boiled. Then you don't have to add additional preservatives like vinegar, aspirin or citric acid.
Remember, the acidification of the product is caused by:
- Lack of pre-sterilization of cans.
- Lack of natural preservatives like garlic or salt.
- Food that is spoiled or slightly flawed.
- Storage of the finished product in a warm place.
Nylon lids are best for long-term storage of snacks in glass jars. Well, if you store in glass containers for a long time and use screw caps, then it is advisable to put several layers of cellophane under them. This will reduce the amount of air entering the can.
Here are some helpful tips to help you prepare a shitty snack.
- Horseradish roots should be of high quality, without any damage. Better to use late harvest. Then the taste will be richer and stronger. An appetizer cooked in the fall is stored the longest.
- The root must be properly preserved. It is advisable to dig it out immediately before harvesting the horseradish.
- So that during the preparation of a snack horseradish does not irritate the mucous membrane of the eye, you can cover the meat grinder with a plastic bag.
- If you want to get your own unforgettable taste, do not be afraid to experiment. If you want to add sourness to horseradish, use an apple or gooseberry. Different types of peppers also diversify the taste sensations well.
- If you use a dried root when preparing a snack, then you must first peel it, cut it, then dry it in the oven and finally grind it in a coffee grinder. After that, lay out its glass jars and store like this until you need it.
In general, create, come up with your own options and bon appetit!
Horseradish is perfect for meats and cuts, it is also called a fire or a hrenadier, but the meaning does not change from this - this is a cool sauce based on tomatoes and horseradish, with the addition of other ingredients, spices and seasonings. Consider step by step recipes with photos of horseradish from a tomato and long-term storage horseradish.
You can store horseradish for a long time, it is great in the refrigerator raw, or it can be sterilized and corked for long winter storage. Then the hostess will not have the question of what kind of sauce to serve to the table so that it goes well with meat, and poultry, and other dishes. Which one to choose a recipe for horseradish from tomato and horseradish is up to you.
- Useful tips and tricks for making horseradish
The classic recipe for making horseradish from tomatoes and horseradish without cooking
It will not be difficult for even a novice chef to prepare the sauce, the set of ingredients is simple and affordable, it is only important to observe the proportions of the ingredients. It will turn out to be very spicy, piquant and tasty, believe me.
2 kg. ripe, fleshy tomatoes;
150 g fresh horseradish root;
2 heads of garlic;
salt and sugar to taste;
1 cup apple cider vinegar 6-9%
10 sweet red peppers;
3-4 hot chili peppers;
a bunch of fresh herbs - dill and parsley;
55 ml. vegetable oil;
freshly ground black pepper.
Preparation:
1. The recipe for horseradish from tomato and horseradish is very simple - you need to soak the horseradish root washed in running water and peeled in a bowl of cold water.
2. Prepare tomatoes and peppers - cut out the core, cut in half or into quarters, and mince with a fine grid.
3. Grind hot chili peppers, peeled garlic and horseradish root together with peppers and tomatoes.
4. Transfer the vegetables to a bowl suitable for kneading and mix everything thoroughly with the addition of sunflower oil.
5. Now the sauce needs to be salted, add freshly ground black pepper and granulated sugar to taste and mix again. Let the sauce brew until the grains of salt and sugar are completely dissolved.
6. Pour the finished horseradish into clean cans washed with detergent and baking soda, close them with lids (preferably plastic) and put them in the refrigerator for storage. You can try the sauce after it has been adjusted a little; it will take only 3-4 days.
7. If the sauce is sterilized for 15 minutes for each half-liter jar, then it can be rolled up with a tin key and stored at room temperature in a cool place, in a room without direct sunlight.
And finally - do not forget to write down the recipe for horseradish and tomato horseradish.
Hot method of cooking horseradish with boiling
There is also a recipe for horseradish that needs to be boiled and then it can be stored at room temperature throughout the winter.
For cooking you will need:
1.8-2 kg. ripe tomatoes;
300 gr. horseradish root;
3-4 heads of fresh garlic;
3 tbsp. tablespoons of coarse table salt;
hot chili pod.
Preparation:
1. Peel horseradish root, pour boiling water over it or soak it in a bowl of cold water to remove excess bitterness. Peel the garlic cloves.
2. Remove the skin from the tomatoes with boiling water and a "cold shower" and cut the stalk.
3. Grate on a medium grater or use a meat grinder - you need to rub everything and tomatoes and horseradish with garlic. But hot chili peppers can be cut very finely with a sharp knife.
4. Mix all vegetables in a container, add salt and granulated sugar and let stand until all grains dissolve.
5. Pour the sauce into a saucepan and boil for 5-7 minutes, then pour it hot into clean small jars, roll it upside down to check the tightness and, after cooling down, hide the delicious sauce in the infusion cabinet. You can try long-term storage crap after a month and a half, when all tastes and aromas are mixed.
Horseradish with tomatoes and apples, for storage for the winter
An unusual and very tasty sauce recipe, with the addition of fresh sweet and sour apples, which slightly soften the pungency and pungency and add a special piquancy.
For cooking you will need:
1.5 kg. tomatoes;
550 gr. sweet and sour apples;
350 gr. fresh horseradish;
200 gr. young garlic;
1.5-2 tbsp. tablespoons of coarse salt;
1-2 tbsp. tablespoons of fine sugar;
hot chili pepper - optional.
Preparation:
1. The recipe for horseradish from a tomato and horseradish begins with the fact that you need to rinse the vegetables in running water, and peel them, cut the stalk of the tomatoes. Remove the skin from the apples, remove the core with seeds and membranes.
2. Now everything needs to be chopped, you can rub it on a grater or scroll through a meat grinder with a medium or fine grate.
3. Transfer the mixture to a convenient container, such as a saucepan or kitchen bowl.
4. Pour salt and granulated sugar into the vegetable puree; add freshly ground pepper and finely chopped herbs to taste.
5. Thoroughly mix everything and let the mixture brew for an hour until the salt and granulated sugar dissolve.
6. While the sauce is infused, you can sterilize the jars and lids, spread the crap with tomatoes and apples over them, as shown in the recipe step by step with a photo.
Now there are two options - pour the sauce as it is and store in the refrigerator, or cover the bottom of the pan with a towel, pour water, and sterilize the jars in boiling water for 5-7 minutes, and then roll them up. In this form, the workpiece is stored at room temperature for up to six months without signs of deterioration.
What should be done to keep the damn thing standing for a long time and not spoiling?
Many of us are faced with the situation - we opened the jar, ate a little, and the rest is standing and "sad" in the refrigerator. After opening, horseradish from long-term storage may begin to foam, or mold begins to appear on the surface or walls of the can.
This may happen due to the expiration date or the cooking technology being violated. What could be the reasons for the spoilage of the sauce, even if it is stored, albeit in an open jar, but in the refrigerator?
Originally, tainted vegetables were used for cooking;
not enough preservatives in the sauce - salt and sugar, garlic and hot pepper;
the container was unsterile before the shit was poured into it;
improper storage conditions.
That is why, in recipes for long-term storage for the winter, it is recommended to use vinegar or citric acid, sometimes they are replaced with aspirin. And some recipes provide that the crap must be boiled or sterilized in jars.
It will not be superfluous and before closing the lid on the jar, no matter which one - metal (turnkey) or plastic, pour a little odorless sunflower oil on top of the sauce. The oil film will keep air from getting in and the sauce will not oxidize and deteriorate.
For cooking, only the freshest and highest quality products are used, as for horseradish, it is better to dig it out of the ground just before preparing the sauce, rinse and soak for a short time in water so that it retains its sharpness, but the bitterness will go away when soaked.
It is imperative that before pouring the horseradish into the jars, relying on the horseradish recipe step by step with the photo, you must try the sauce for salt and sugar, the presence of pungency, is there enough piquancy from the garlic in it. There should be plenty of spices in the sauce, so that a small teaspoon of seasoning will bring tears to your eyes.
2. With this method, vitamins, of course, will remain in the sauce much less, but you will have a sauce without vinegar, which will be kept open for a long time and will not deteriorate;
3. Horseradish can be added to first courses, for example, in cabbage soup or borscht. It will add pungency and piquancy to the dish, garlic will add aroma and taste;
4. The use of sauce is especially important in the period of colds and viruses - hot peppers and garlic are excellent at fighting microbes, protecting our body, and helping to increase natural immunity.
All these simple recipes, tips and tricks will help you prepare tasty and fragrant horseradish for winter in order to pamper and treat family and friends with a dish that, in addition to great taste, will help them withstand the flu and colds in the cold season.
Step 1: prepare the inventory.
Although this impressive hot sauce can be stored for quite a long time, without the formation of mold and oxidation, it is still worth properly preparing all the equipment that will be involved in the preparation of this culinary masterpiece! First, we thoroughly wash all the dishes under warm running water using an ordinary kitchen sponge and baking soda, it will perfectly cope with any dirt. Then we pour over small kitchen utensils with boiling water, and sterilize the lids with jars in any convenient way, for example, in a microwave oven, oven or in the old-fashioned way on the stove.Step 2: preparing the ingredients.
When all the inventory is ready, we begin to deal with the ingredients. First, we heat a full kettle of ordinary running water. Using a sharp kitchen knife, peel the garlic cloves and rinse them with the tomatoes. Then we send the tomatoes into a deep bowl and after a while we pour boiling water from the kettle.
Blanching vegetables in hot water 30-40 seconds... After that, using a slotted spoon, we transfer them into a deep dish with ice water and keep there until they cool completely. Then we dry the tomatoes with paper kitchen towels, remove the skin from them, remove from each place where the stalk was attached, and send them to a clean deep bowl. Dry the garlic and proceed to the next step.
Step 3: prepare horseradish-free horseradish.
Grind all vegetables in turn to a puree consistency directly into a deep saucepan. This can be done using a conventional meat grinder, stationary blender or food processor, it all depends on your desire and capabilities. After that, add to the resulting mass the required amount of table salt without iodine, black ground pepper and mix everything with a tablespoon until smooth.
Then we lay out the finished hrenoder on sterilized half-liter or liter glass jars, close them with tight-fitting plastic or metal screw lids and put them in a very cool place, the ideal option is a refrigerator and a nice, deep cellar. After about a month, you can take the first sample of this yummy.
Step 4: serve horseradish-free horseradish.
Horseradish-free horseradish is served chilled. It is served in gravy boats or deep bowls as an addition to meat, fish, poultry, game dishes, although it is also quite tasty with stewed, fried or baked vegetables. This nuclear mixture can be stored in a refrigerator or cellar, not me of its taste, for about 6 to 9 months. Very often, the base for meat pies, pizza is sandwiched with chrenoder, a few spoons are added to hot soups, stews and sandwiches are prepared with it. Enjoy a savory snack and stay healthy!
Bon Appetit!
Very often, ground horseradish root is added to this type of horseradish, for the above-mentioned weight of ingredients about 1 kilogram. They also put hot red or green chili peppers, 2-3 pieces are enough or to taste;
If you are afraid that the horseradish will not last all winter, boil the ground tomatoes for 3-4 minutes, then add garlic, salt to them and keep everything on medium heat with a low boil for another 2-3 minutes. Then cool, put in jars, seal them with lids and send to a cold place;
Sometimes, before serving, a little sour cream, cream or fermented milk yogurt is put into the finished horseradish; these ingredients give the appetizer-sauce a softer noble flavor;
If the tomatoes are very sour, season the horse with a tablespoon of granulated sugar;
This dish is contraindicated for people suffering from diseases of the gastrointestinal tract, high acidity, gastritis, gastric ulcer and duodenal ulcer.
Horseradish, gorloder, Siberian adjika, horseradish, light, cobra - all these are the names of the same dish. A spicy sauce with a pleasant pungency and characteristic aroma goes well with meat, poultry, and just with a slice of black bread. They also say that this vigorous, spicy snack is capable of killing all germs, so with it you will not be afraid of colds or gastrointestinal infections. And if you still don’t know how to cook crap for the winter, I’m happy to share my favorite recipe with you.
What is included? Horseradish - tomatoes - garlic
The classic recipe for making horseradish - real Siberian - prescribes the use of horseradish root and tomatoes, garlic and salt, often with the addition of chili peppers. It is the tomatoes that are an obligatory ingredient in the sauce - they give it a pleasant sourness and soften the pungency of horseradish. Sometimes bell peppers and green apples are added to the seasoning. But here it is important not to overdo it, because a worthless snack must be spicy! Therefore, you can add vegetables, but in moderation, otherwise you will lose the very "fraying" taste for which we are preparing this product.
My recipe for a shitty winter snack only includes tomatoes, horseradish root, garlic, and salt. It turns out to be "baking" and very spicy. If it's too hot for you, you can add more tomatoes or a couple of green apples at any time, focusing on your taste.
Should I add sugar or not?
Sometimes granulated sugar is included in the composition of horseradish, especially if the tomatoes are too sour. I don't add sugar - it costs longer. Instead, I try to choose sweet tomatoes, ripe, not green, then the sauce itself turns out to be sweet and sour. It is good if the tomatoes are dense and not too watery, so that the appetizer does not float. For example, you can make a shitty snack with cream tomatoes, which I think are just perfect for this snack.
How to make crap for the winter so that it does not turn sour?
A worthless snack is well in the refrigerator under a nylon lid. The main thing is to put the correct proportions of garlic and horseradish so that the seasoning does not ferment and sour, and also store it strictly in the refrigerator, not warm. If it is decomposed in sterilized jars and closed with clean lids, then additional preservatives (vinegar, citric acid or aspirin) are not required.
If the crap turns sour, then:
- banks are poorly sterilized;
- tomatoes are spoiled;
- little salt and garlic;
- the workpiece is in a warm place.
For long-term storage, glass containers are suitable (it is best to use small jars, 250, 300 or 500 ml). The covers are suitable for dense nylon, as well as screwed ones - it is advisable to put a couple of layers of cellophane under them in order to minimize air access and contact with metal.
How to extend the shelf life?
The snack is well worth the whole winter. But still, some housewives, fearing that it will ferment, try to extend its shelf life as much as possible. Someone brings to a boil, someone adds vinegar or a glass of oil ...
I am totally against any heat treatment that kills all the usefulness of this Siberian snack. Vegetables and roots twisted through a meat grinder should be kept raw, if boiled, the taste will become incomparably worse. This will no longer be crap, but at best, adjika.
You can extend the shelf life in one of two more gentle ways:
- pour oil under the lid;
- grease the lid with mustard.
In the first case, the contents of the jar are filled with literally 1-2 tablespoons of vegetable oil. It forms a thin film that prevents mold from forming on top. An alternative is to smear the lid with mustard. It will also prevent mold from forming in the jar, but without the extra calories in the end.
Ingredients for a classic horseradish recipe
- tomatoes 1 kg
- horseradish root 200 g
- garlic 4 tooth.
- non-iodized salt 3 tsp
How to cook shit
Now you know how to cook horseradish for the winter with tomatoes and garlic according to the "correct" classic recipe. Delicious dishes for you with a shitty appetizer!)