Horseradish with garlic

A common Russian dressing for side dishes and meat dishes! Tomato horseradish is one of the most beloved state sauces of the Russian Federation. Can you imagine jellied meat without the crap? I can't. The Russian soul will certainly demand a spicy sauce for these dishes. Spicy lovers will especially appreciate this appetizer, adding it to meat dishes and dumplings. Almost everyone loves it so much that they simply put it on bread. The preparation of the horseradish is simple and brings a lot of pleasure. In addition, horseradish can be rolled into jars for the winter. Believe me, the snack is simply stunning! What is still needed for this?

Ingredients for Horseradish with Garlic:

Tomato – 1 kg
Horseradish - 100 g
Garlic – 100 g
Salt - 30 g
Sugar - 15 g
Citric acid - 8 g

Production time: 90 minutes

Number of servings: 1

Nutritional and energy value:

Ready meals
kcal 533.6 kcal	proteins 15.1 g	fat 6.8 g	carbohydrates 105.6 g
100 g dish
kcal 42.7 kcal	proteins 1.2 g	fat 0.5 g	carbohydrates 8.4 g

Recipe for Horseradish with Garlic:

We scroll the horseradish through a meat grinder, having previously peeled it and cut it into smaller pieces for ease of scrolling. I have an ancient manual meat grinder for this. We pass the tomatoes and garlic through a meat grinder (I use an electronic one). Combine everything in one clean bowl, add sugar, salt, lemon. Stir.

Let it sit for half an hour, stir again and that’s it, put it in sterile jars and cover with steel lids. I always make 3-5 servings right away. Put the nylon portion in the refrigerator to eat right away. Others are in the basement for the winter.

A very simple recipe to make, without any problems. Believe me, the snack is simply stunning!

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

Do you like our recipes?

BB code for insertion:
BB code is used on forums

HTML embed code:
HTML code is used in blogs, for example LiveJournal

How will it look?

Other recipe options

Siberian adjika or horseradish

228
2153
209858

Adjika raw “Flight into space”

68
424
4000

Adjika raw

16
380
3860

Adjika with horseradish

55
356
185336

Adjika with horseradish without cooking

9
147
6346

Similar Recipes

Spicy pepper and nut paste

23
187
4419

Adjika raw “Flight into space”

70
631
8930

Adjika in Abkhazian

95
773
47808

Adjika with pears

100
561
35995

Adjika “Izmailskaya” from Grandma Olya

36
282
21989

Green adjika

388
4293
264614

Adjika “Eh-h!” Wow! Oooh!”

28
149
16784

Chinese plum sauce

177
1322
45199

Adjika with apples

7
19
4178

Comments and reviews

All
Prescription questions
Reviews

September 14, 2019 Armida-1 #

September 16, 2019 Larisa Vitalievna # (recipe creator)

September 17, 2019 Armida-1 #

September 18, 2019 Larisa Vitalievna # (recipe creator)

October 3, 2018 Agol #

October 4, 2018 Larisa Vitalievna # (recipe creator)

October 2, 2018 Natalya Belokur #

September 28, 2018 molotok_natalia #

September 28, 2018 Larisa Vitalievna # (recipe creator)

September 28, 2018 molotok_natalia #

September 26, 2018 PYMA-2016 #

September 27, 2018 Larisa Vitalievna # (recipe creator)

September 24, 2018 Knuckle 1978 #

September 24, 2018 Larisa Vitalievna # (recipe creator)

September 25, 2018 Knuckle 1978 #

September 25, 2018 Larisa Vitalievna # (recipe creator)

September 23, 2018 es79 #

September 23, 2018 Larisa Vitalievna # (recipe creator)

September 23, 2018 gorschkovaov #

Adjika with horseradish

Adjika with horseradish - a recipe for a spicy sauce for meat. Read more about Adjika with horseradish .

Adjika from tomato with horseradish is, naturally, not a traditional Caucasian version, but it’s very tasty, believe me! Horseradish imparts sharpness and extraordinary piquancy to homemade adjika. If you decide to try it, we offer an affordable recipe for adjika with horseradish. This adjika can be stored in the refrigerator without preservation.

Horseradish (horloder, horseradish, ogonyok) for the winter without vinegar and cooking is a good, spirited sauce for meat dishes. Conventional and traditional harvesting process. Everything is stored perfectly, the main thing is to know the right proportions.

We suggest preparing spicy adjika for you for the winter from tomatoes, peppers, garlic and horseradish. This adjika is stored until summer. Prepare “raw” adjika, without cooking, and you will not regret it.

Here is a recipe for adjika made from tomatoes without heat treatment. The spiciness of the tomato and sweet pepper seasoning comes from a combination of hot pepper, garlic and horseradish root. So, let's prepare adjika - the usual method, minimum labor costs.

A good seasoning and a wonderful healing remedy in winter is the magical adjika “Hrenovina”.

Adjika with horseradish is a storehouse of vitamins. Good with meat. You can also add adjika to borscht and spread it on bread.

Delicious homemade adjika with an unusual name - “Hrenovina”. The recipe is easy, and the spicy special seasoning will be a good addition to meat and poultry dishes.

A traditional appetizer, seasoning or sauce made from tomatoes, horseradish and garlic called “Hrenovina”. It is also called spark, Siberian adjika, gorloder, and many other different names for the seasoning given to us.

Adjika recipe made from tomatoes with horseradish, sweet and bitter peppers, garlic and spices. This homemade adjika is perfectly stored in bottles without refrigeration.

A unique component of the seasoning given to us, which gives it a typical flavor color, is horseradish root. Adjika with horseradish is stored in the refrigerator, covered with plastic lids.

For those who like it spicy. Luxurious sauce for meat. I recommend the freezer.

Spicy homemade adjika - a method of production with horseradish.

I would like to share our homemade recipe for delicious adjika without cooking, which our grandmother always makes. A time-tested recipe, because my grandmother is already 85 years old! Raw adjika from tomatoes, peppers, garlic and horseradish comes out fragrant, strong and spicy.

This adjika has three common ingredients with true Georgian adjika - hot pepper, garlic and salt. Otherwise, the tomato adjika recipe tells you how to make one of the variants of the popular hot sauce. Adjika with horseradish is not boiled, all products are mixed raw, and adjika in its raw form can be stored outside the refrigerator.

This is the most common recipe for adjika with horseradish. To make adjika, the seasoning components are crushed and mixed. Raw adjika with horseradish from tomatoes and peppers, with the addition of garlic and herbs, is very good with meat, fish, simply with bread and as an addition to almost all dishes.

Recipe for adjika with horseradish made from tomatoes, sweet and bitter peppers, garlic and herbs. This adjika is prepared with horseradish without heat treatment.

Raw adjika is prepared without heat treatment, which significantly saves time on its production and preserves the maximum vitamins in the vegetables used.

Recipe for home canned tomatoes, peppers, carrots and onions. The addition of horseradish gives an unusual note to adjika “Special”.

This adjika with horseradish can be stored in the refrigerator without preservation.

A good seasoning and a wonderful healing remedy in winter is the magical adjika “Hrenovina”.

Delicious homemade adjika with an unusual name - “Hrenovina”. The recipe is easy, and the spicy special seasoning will be a good addition to meat and poultry dishes.

How to cook adjika with horseradish? The recipe for adjika with horseradish often uses tomatoes, apples or zucchini. And with the addition of horseradish, it turns out not only spicy, but also very necessary, even healing, adjika. The horseradish recipe is rich in vitamins and is especially popular in winter.

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of website materials, a hyperlink to www.RussianFood.com is required.

The website administration is not responsible for the results of the implementation of the given culinary recipes, methods of their preparation, culinary and other tips, the performance of the resources to which hyperlinks are located, and for the content of marketing advertisements. The website administration may not share the views of the creators of articles posted on the website www.RussianFood.com

This website uses cookies to provide you with a better service. By remaining on the website, you agree to the website's policy regarding the processing of individual data. AGREE

Chronoder with garlic

This hearty yummy can be prepared with reddish hot or sweet peppers, beets, tomatoes, vinegar, and also an abundance of dried spices! Have you already figured out what I'm talking about? Well, of course, it’s a mouthful! Juicy, aromatic, spicy and always appetizing appetizer for any dish. Now we will prepare Russian magic - called horseradish with garlic !

Ingredients for making garlic crouton

Horseradish (fresh root) 100 gr
Tomatoes 1 kilogram
Garlic 100 gr
Sugar 1 teaspoon
Salt 2 teaspoons

Products won't fit? Choose a similar recipe from the rest!

Inventory:

Kitchen scales, teaspoon, tablespoon, kitchen knife, cutting board, electronic or stationary meat grinder, plastic bag, deep bowl, half-liter glass jar - 3 pieces, iron screw-shaped or plastic lids - 3 pieces, wooden kitchen spoon, refrigerator, small bowl or a gravy boat.

Making horseradish with garlic:

Step 1: prepare inventory.

Step 2: prepare horseradish with garlic.

Step 3: Serve the horseradish with garlic.

Tips for the recipe:

– quite often, before chopping, peeled horseradish roots are soaked in cool running water for 2 to 6 hours or overnight (that is, at night) in the refrigerator. A plant treated in this way loses a huge part of its own bitterness;

– the taste of horseradish will be the softest if you add 2-3 tablespoons of refined vegetable oil, hot and then cooled to room temperature;

– from time to time, horseradish is seasoned with black or reddish ground pepper, crushed dried parsley, cilantro or dill;

– production time can be reduced to a minimum if you grind all the ingredients using a stationary blender or food processor. Moreover, the lids of these devices will protect you from the pungent smell of horseradish and the bag will not be useful in this case;

– a candidate for tomatoes – gooseberries or sweet and sour apples;

– Are you afraid that the sauce won’t last all winter? In this case, boil the ground tomatoes, cool and only then add chopped horseradish, garlic, salt, sugar to them, and then follow the instructions indicated in the recipe;

– if desired, along with all the indicated vegetables and roots, you can grind slightly hot reddish and also sweet peppers;

– Are the tomatoes very sweet? Add a little 9% table or apple vinegar to the vinegar; if the tomatoes are sour, then increase the amount of sugar to 2-3 teaspoons or add it to taste;

– horseradish is not advisable for people with kidney inflammation, gastritis, colitis, peptic ulcers of the digestive tract, as well as for pregnant and nursing mothers. From time to time, even in a healthy person, this dish causes high blood pressure, so it should be consumed with caution!

How to create horseradish at home

In the autumn, before frost sets in, it’s time to prepare horseradish root for future use. An ordinary Russian seasoning is prepared from it, no less spicy than Caucasian adjika, and as vigorous as mustard. It goes equally well with meat and fish dishes, warms in cool weather and strengthens the immune system. But not all housewives know how to make horseradish at home, and are obliged to buy this seasoning in the store. Meanwhile, gourmets say: in terms of its heat and taste, store-bought horseradish is significantly inferior to home-made horseradish. So it makes sense to learn how to cook this spicy snack at home.

Manufacturing rules
Traditional homemade horseradish recipe
Homemade horseradish with beet juice
Horseradish with garlic and tomatoes (“Hrenoder”)
Horseradish with apples
Horseradish with sour cream
Video

Manufacturing rules

Making horseradish has several fundamental features that must be taken into account. Otherwise, the process of making horseradish will be remembered as a terrible dream, and the result, despite the efforts expended, will not live up to expectations.

To make the snack, horseradish roots dug up in September are suitable, the length of which is 30-50 cm, the diameter is from 3 to 6 cm.
You shouldn’t prepare a lot of horseradish seasoning for future use: after a month of storage, it becomes noticeably less hot, and lovers of “vigorous” seasonings will no longer like it. The root itself can be stored in a cold and damp place for up to 6 months, so it makes sense to put the roots in the refrigerator and use them as needed. In general, if you don’t want to bother making a snack every month, you can still prepare it for the winter, because 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 for a very long time (up to a year).
If horseradish root has been waiting in the wings for a very long time, then it will almost certainly dry out. In connection with this, before processing it should be soaked in cold water for several days (from 3 to 7).
To improve the storage of prepared horseradish, it should be placed in sterilized jars and hermetically sealed.
The esters released when working with horseradish are very irritating to the mucous membranes and cause lacrimation. Horseradish will be a little less brutal 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. It is safer to work with horseradish while wearing gloves.

Even on store shelves you can find horseradish prepared according to various recipes. There are even more recipes for homemade horseradish. It makes sense to prepare horseradish seasoning according to at least two or three popular recipes, especially since they are all different.

Traditional homemade horseradish recipe

horseradish – 1 kg;
water – 0.25 l;
salt – 30 g;
sugar – 50 g;
lemon juice – 20 ml.

Peel the prepared horseradish, chop it by passing it through a meat grinder. Use an attachment that allows you to get a very small and delicate consistency, similar to puree. Don’t forget to attach a bag to it to at least partially protect your eyes from the pungent aroma.
Mix crushed horseradish root with salt and sugar.
Boil water and pour boiling water over the horseradish, stir.
Sterilize very small jars and place the seasoning in them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than 2 ml. The juice will act as a preservative and will immediately prevent the horseradish from darkening. But you don’t need a lot of juice so that the seasoning doesn’t turn out sour – according to the classic recipe, it doesn’t have to be that way.
Close the jars tightly and place in the refrigerator.

Horseradish prepared at home according to a traditional recipe can be stored for no more than 4 months, but it is still better not to risk it and eat it within a month or two. If you plan to store the product all winter, it is better to choose a different recipe, with vinegar.

Homemade horseradish with beet 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.

Prepare the horseradish roots by soaking them for several days in cold water, 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 thick one (for example, designed for freezing goods).
Grind the horseradish into the bag through a meat grinder.
Pour boiling water over the horseradish, add salt and sugar, and stir.
Finely grate or mince raw (peeled) beets and squeeze out the juice. Measure out 2-2.5 tablespoons of beet juice and mix it with vinegar.
Pour the vinegar and beet juice into the horseradish and stir.
Prepare the jars by washing them with baking soda and sterilizing them.
Place the seasoning in jars, seal them tightly and place them in the refrigerator or simply in a cold space.

In the refrigerator, such a snack can be stored for a whole year, outside the refrigerator - up to six months. With all this, you need to be prepared for the fact that vinegar and long-term storage will do their job - the horseradish will become more mellow in taste. But thanks to beetroot juice, the appetizer will acquire a pleasant pink color and will be able to decorate the table.