Seasonings from horse-radish are popular in our country, they emphasize taste of meat and other products. The root of horse-radish contains not only vitamins, but also essential oils, carotene, mineral salts and cellulose.
This hot spice can be bought in shop, but the horse-radish made at home is much more fragrant and more tasty. It is possible to add apple cider vinegar, beet juice to it.
Seasoning from horse-radish and apple cider vinegar
This dish favorably influences a stomach and gives feeling of ease even after a dense lunch. Such preparations are well stored therefore they can be done for the winter.
On 200 g of a root about 100 ml of vinegar and boiled water, salt to taste are required and to soften a little sauce, it is possible to add a little sugar.
To crush roots of a plant that uniform porridge without pieces turned out. Then to add vinegar, water and salt to it, to mix and put 1 tsp of sugar. If seasoning is prepared for the winter, to spread out it on glass jars and to twirl covers.
Hot sauce from tomatoes, horse-radish and garlic
Also other seasoning which in the people call Hrenoder deserves attention. It isn't obligatory to prepare it for the winter in the sterilized banks, it has a long period of storage.
This sauce on 200 g of a root requires 200 g of juicy tomatoes, 1 garlic glove, a pinch of salt and 5 g of sugar.
Drench tomatoes with boiled water, remove a skin and cut everyone on 2 parts. To peel horse-radish and garlic, and then in turn to pass all prepared products via the meat grinder. Then to mix everything and to add other ingredients to sauce.
One more option of winter preparations – horse-radish with beet juice. On 500 g of horse-radish 250 g of juice of beet, 15 g of acetic essence, 1 tablespoon of salt and 1.5 tablespoons of sugar are required.
In the beginning it is necessary to prepare beet juice. The peeled vegetable is rasped, and then juice is wrung out through a gauze and filtered. Horse-radish is scrolled via the meat grinder. These ingredients mix, add salt, sugar and vinegar.