Horseradish spices are popular in our country, they emphasize the taste of meat and other products. Horseradish root contains not only vitamins, but also essential oils, carotene, mineral salts and fiber.
You can buy this hot seasoning in the store, but horseradish cooked at home is much more aromatic and tastier. You can add apple cider vinegar, beet juice to it.
This dish has a beneficial effect on the stomach and gives a feeling of lightness even after a hearty meal. Such blanks are well stored, so they can be made for the winter.
For 200 g of root, you will need 100 ml of vinegar and boiled water, salt to taste, and to soften the sauce a little, you can add a little sugar.
Grind the roots of the plant to get a homogeneous porridge without pieces. Then add vinegar, water and salt to it, mix and put 1 tsp. Sahara. If the seasoning is harvested for the winter, put it in glass jars and tighten the lids.
Another seasoning deserves attention, which is popularly called "Hrenoder". It does not have to be prepared for the winter in sterilized jars, because it has a long shelf life.
For this sauce, 200 g of root requires 200 g of juicy tomatoes, 1 clove of garlic, a pinch of salt and 5 g of sugar.
Pour boiling water over the tomatoes, remove the skin and cut each into 2 parts. Peel horseradish and garlic, and then pass all prepared products in turn through a meat grinder. Then mix everything and add the rest of the ingredients to the sauce.
Another option for winter harvesting is horseradish with beetroot juice. For 500 g of horseradish, you will need 250 g of beet juice, 15 g of vinegar essence, 1 tbsp. salt and 1, 5 tbsp. Sahara.
First you need to prepare the beet juice. The peeled vegetable is crushed on a grater, and then the juice is squeezed through cheesecloth and filtered. Horseradish is scrolled through a meat grinder. These ingredients are mixed, salt, sugar and vinegar are added.
