Horse-radish – ancient Russian seasoning which is cooked from the plant of the same name possessing a pungent burning flavor and the vigorous, knocking-out a tear aroma. In its structure there is a lot of ascorbic acid, essential oils and mineral salts therefore horse-radish is considered also useful to immunity. Traditionally he moves to meat and fish dishes, salads and cold appetizers. For long lifetime of such seasoning the set of recipes of its preparation appeared.
It is required to you
- - horse-radish;
- - tomatoes;
- - vinegar or citric acid;
- - beet;
- - apples;
- - salt and sugar.
Instruction
1. Wash out a classical recipe for a hrenakorna of fresh horse-radish in number of 1 kg, it is desirable under flowing water, and wet approximately for day. Change water, it is the best of all for backs to have a complete rest in strongly cold water. Properly clean roots and at once begin to scroll them in the meat grinder. In order to avoid tears which are inevitably caused by horse-radish put on a plastic bag the meat grinder and wind with a string or threads. Horse-radish emits phytoncides which irritate mucous a nose and eyes – in a nose pinches, unceasing sneezing can open, in eyes the gripes develop, they strongly water. Remember that without precautionary measures in the form of a package you will hardly finish business with preparation of seasoning. However, physicians assure that the troubles caused by horse-radish are very useful, phytoncides leave no chance on existence for harmful microbes. And if you at the time of preparation of horse-radish suffer from cold or a slight cold after you finish preparation, from symptoms of a disease there will be no trace left also.
2. After you coped with the most difficult, boil a glass of water. Remove from fire and dissolve on it salt and 0.5 h a spoon of sugar. Add 125 ml of 6% vinegar or 20 g of citric acid. Pour in this solution in the received gruel of the processed horse-radish and quickly mix then at once close ware a cover - all for the same reason unusual causticity of a plant. Sterilize the banks prepared in advance. Until they cooled down, quickly spread out ready horse-radish and twirl covers. Tinned horse-radish is ready.
3. As necessary, change the recipe taking into account personal taste. For example, salt and sugar it is possible to put more or less. And if you give preference absolutely to hot and burning spice, together with horse-radish you can scroll several garlic gloves. If the seasoning made by you doesn't intend for winter storage, and assumes the fast use, for mitigation of taste it is possible to add heavy cream or vegetable oil.
4. When it is difficult to overwind the whole kilogram of roots of horse-radish for once, don't suffer. Prepare a small amount of seasoning better, and put the remained backs in a plastic bag and remove in the freezer. As soon as you need fresh horse-radish, get a package from the fridge and, without defreezing backs, make seasoning according to the recipe already familiar to you. Surprisingly, but in the exposed to frost horse-radish phytoncides absolutely don't prove in any way that doesn't say at all that they aren't there – ready seasoning turns out even more vigorous and sharp.
5. Burning horse-radish about tomatamiyeshche one classical recipe of such seasoning means use of tomatoes thanks to which horse-radish gets a traditional coral shade. For preparation of kilogram of fresh tomatoes drench with boiled water and clean from a thin skin, clean also 300 g of roots of horse-radish and a head of garlic of the average size. Scroll all ingredients via the meat grinder that the consistence turned out more homogeneous. Don't forget to put on a plastic bag the device. After that add 4-5 tablespoons of vinegar to mix, put salt and sugar to taste. As this recipe means use of tomatoes, water isn't necessary – horse-radish and will have so necessary thinnish consistence. Spread out seasoning on small glass jars, having removed a part in the fridge or the storeroom, and give the rest to a table. By the way, it is considered that such horse-radish is especially good fresh as it at first keeps all vitamins therefore it is better to do it in the small portions if there is such opportunity.
6. Horse-radish with a svekloypropustita via the meat grinder horse-radish roots – as a result you have to have about 500 g. Peel 1 vinegretny beet of the small size and grate it on a small grater. If you prefer burning horse-radish, more beet isn't necessary, and here for receiving softer seasoning it is possible to add still a red root crop. Mix ingredients, add on a pinch of salt and sugar, 1 tablespoon of 6% vinegar. Pour in about 150 ml of boiled water, adding it gradually and at the same time mixing horse-radish that it didn't turn out too liquid. Spread out ready seasoning on jars and hermetically close them a cover. Later a storage couple of hours at the room temperature serve horse-radish on a table.
7. Apple hrenvkusny and gentle horse-radish turns out also with addition crude or biffins. Peel them together with horse-radish and miss via the meat grinder, at the rate of 100 g of a root of horse-radish on 1 kg of apples. It is desirable to do it quickly that fruit didn't darken. Then add 1 h the spoon of acetic essence, salt and sugar to taste which are passed through a press to steam of garlic gloves. Spread out mix on jars, warm up them on a water bath within 5 minutes, a zakuporta, let's cool down at the room temperature, and then remove on storage in the fridge.
8. Apple horse-radish can be made also in a bit different way. For this purpose peel 4 apples, cut segments and bake in an oven to semi-readiness. Meanwhile crush 100 g of a root of horse-radish, connect it to apples and mix to uniform consistence by means of the blender. Salt, add sugar to taste and steam of tablespoons of apple cider vinegar. Shift ready seasoning in a jar, having hermetically closed it.