Homemade horseradish is the hottest seasoning for meat, fish, and poultry. Just the perfect seasoning for meat. How to make table horseradish so as not to cry? Once upon a time, back in the last century, when I was still very young, there was such a big country – the Soviet Union. There was absolutely nothing in it. Literally and figuratively. Although, I do not argue, it was fun.
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I remember that on the eve of my birthday (November 7, on the Day of the October Socialist Revolution), my parents were preparing a celebration.
As usual, in addition to excellent drinks, Olivier salad, herring under a fur coat, pickled mushrooms and the aspic.
And what is aspic without grated horseradish??? It’s like beer without gas. There is fluid, but there is no exhaust. Different recipes – horseradish will turn out differently.
I don’t know whether my father came up with the recipe himself or got it from someone else. But horseradish, it is not for nothing that it is the hottest of the “native” seasonings. It always came out very spicy and hot. That it was possible to set fire to the water in the Dnipro River.
Making horseradish
In the days of my childhood, when an electric meat grinder was less common in the kitchens of ordinary citizens than a UFO over Kyiv, my dad used a regular manual meat grinder to grind horseradish. But what was screwed to the table. I was sent to walk outside, and my mother went 10 minutes to the neighbor’s house, and asked my father to stir the borscht every half hour. Father twisted the horseradish roots with a manual meat grinder, very hard work. But the caustic fumes made this task almost impossible. Therefore, everything was done in a gas mask. Thereafter, the kitchen had to be ventilated for another three hours.
Currently, today these problems are easily solved: use an electric meat grinder, and put on a bag at the exit from it. Yes, one might ask why they didn’t use a bag earlier to avoid the fumes from the horseradish root. The answer is obvious for those who were born and lived in the Soviet Union, but for the rest, it is unbelievable. Ordinary plastic bags, which today are in every department of the supermarket, were in great short supply in the USSR.
So, homemade horseradish recipe!
Homemade horseradish sauce
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Horseradish sauce recipe
A permanent sauce for Ukrainian aspic (kholodets), homemade sausage, ham, steak, and chicken. It is easy and simple to prepare, try it, and don't buy the liquid in the supermarket that they give you for horseradish with beetroot!
Ingredients
- Horseradish roots - 10 – 12 pcs.
- Red beet – 1 pc.
- Sugar - to your taste
- Salt - to your taste
- Table vinegar – to your taste
Instructions
Horseradish (Armoracia rusticana) grows almost throughout Europe, except for the Arctic. Usually, the leaves are used for canning, more often cucumbers, and the thick fleshy roots are used to prepare seasonings and sauces. In Ukraine, it was used more widely, both for preservation, and for pickling, and for spicy kvass with horseradish.
I read in a smart book that the pungency and burning sensation of horseradish is given by the glycoside sinigrin. Relatives of horseradish are mustard, watercress, radish. It was used even by the ancient Romans, Greeks, and Egyptians. Horseradish has always been used as a medicinal remedy. But, no matter how hard it is, horseradish without cooking is just a root. Fat, dirty and not appetizing.
To begin with, you need to buy horseradish roots. In autumn and winter, it is easy, but in summer, it is sold as last year's, and it is not suitable for making spicy beetroot sauce.
First, you need to clean the horseradish roots with a sharp knife. Cut off the ends.
Thereafter, the roots should be thoroughly washed and cut into pieces as long as a match or a little more.
I soak the roots, although many claim that this reduces their burning sensation. Well, much stronger. And so, you can jump out of the slippers. It is necessary to soak in cold, almost ice water. We send it to the refrigerator for 5-6 hours.
Then the root must be crushed. Many do it on a grater manually. Well, if you are a fan of masochism, then I wish you luck. I don't like mocking myself. So, an electric meat grinder or a food processor is better.
Carefully fold the horseradish into a large jar and cover with a lid. Well, for example, let's not put it in a large one, but a half-liter one.
Next, you need a large red beet. Peel the beets and grind them on a fine grater until puréed. Add the beet puree along with the juice formed in the jar with the horseradish. In the same jar, add a tablespoon of sugar and a teaspoon of salt.
Mix everything thoroughly and add 2 tablespoons of ordinary food vinegar. Add cooled boiled water so that the contents of the jar are a little liquid. But do not overfill.
Mix again.
To taste, additionally add salt, vinegar, sugar. And water. The liquid should be level with the grated horseradish.
The crushed root must be infused and matured. Night in the fridge. During the night, it will seep in color, and will give the liquid a burning sensation.
After a night in the fridge, your horseradish and beetroot sauce is ready. There are certain recipes in which garlic, apples, and carrots are added to this dish — but, in my opinion, this is overdoing it. Why spoil a dish that will be perfect anyway?
Delicious homemade horseradish! Try it!
Notes
Add garlic to this recipe for extra spice.
To reduce the effect of caustic horseradish fumes, when twisting it in a meat grinder, wear a plastic bag (as in the photo above). Do not experiment! Hold the plastic bag on the way out of the meat grinder with your hand.
After infusing the finished sauce, a faint, pleasant smell of horseradish will remain.
Nutrition Information
Serving Size
17 oz.Amount Per Serving Calories 95,8Total Fat 5gCarbohydrates 11,5gProtein 1,2g
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