Horseradish is a traditional Russian seasoning, which gives food a more spicy and rich taste. As a rule, sauces made from this product are harvested for the winter, because they belong to the category of warming dishes. Below we will talk about how to cook and what the hell, how to rub it and eat it.
The root of this plant, belonging to the cabbage family, is usually dug up on a garden bed in early spring and late autumn, during this period it becomes mature and sharp, while losing its unpleasant bitterness. It is washed in cold water, and if there are slightly wilted roots, they can be dipped in ice water for several hours.
There are several ways to chop horseradish, for example:
- Use a meat grinder — for this, the roots will need to be cut into small pieces to make them easier to twist;
- On a regular grater — experienced housewives advise you to use the smallest grater to get the consistency of gruel and cook a real horseradish sauce. It is also recommended to do it on the balcony or even on the street, if conditions allow. Fresh air will disperse the caustic fumes emanating from this culture;
- With the help of a blender — this is probably the most convenient way, since you can chop horseradish to any condition you need, and the blender bowl is tightly closed, which prevents the ingress of sharp fumes into the air.
It is the isolation during the grinding of essential oils that impede the processing and preparation of this culture. Couples get into the nasal and oral cavity, into the eyes, irritate the mucous membranes, which causes unpleasant sensations.
To grind it without tears, the easiest way is to use a blender, as it performs its task in a matter of seconds, preventing the pairs from leaking out of the bowl.
If you use a conventional meat grinder or grater, then in this case, you can apply the old and proven method — put on a face mask that protects the mucous from irritation. You can use a regular package, tight-fitting glasses.
But there is one more way to avoid tears during root processing: put it in the freezer for 1 hour.
A surprisingly tasty, aromatic and healthy snack can be obtained if it is cooked from horseradish with the addition of beets.
How to cook the sauce step by step:
- The first thing you need to do the roots: they are washed in cold water, cleaned from lumps of dirt and sand, then they need to remove the top layer with a scraper or knife;
- Horseradish is once again washed in water, after which it must be cut into small pieces;
- Soak the obtained pieces of this culture in water for 6-12 hours;
- After the required amount of time has passed, the pieces can be taken out of the water and started to grind them. As mentioned above, the easiest way to do the procedure with the help of a blender, if you don’t have one at hand, you can use a grater or meat grinder, having previously prepared a mask for the face and eyes;
- Take barely warm boiled water and pour horseradish with it in a separate container (the water should slightly cover the rubbed gruel);
- In the meantime, you can start beetroot (it can be both boiled and raw), which you also need to grate on a fine grater;
- The juice obtained from beets must be poured into a bowl of horseradish gruel filled with water;
- Into the mixture, add salt, sugar and vinegar, after which the sauce is thoroughly mixed, placed in a jar and twisted lid;
- The jar should be placed in the fridge for 12 hours, which will allow all ingredients to soak each other.
The rich and fragrant sauce of their beets and horseradish can also be prepared without vinegar. The rest of the dish will be as follows: