Seasonings and preparations from "meat grass"
Bullshit.For 1 kg of tomatoes you will need 100 g of horseradish root, the same amount of garlic, a little paprika (for color), a couple of teaspoons of salt and half as much sugar. Peel the tomatoes, grind them in a meat grinder or blender. Do the same with the garlic and horseradish. Keep in mind that when grinding horseradish, a strong aroma comes out that stings the eyes, so it is better to cook the horseradish in a food processor. Mix all the ingredients and put them in sterilized jars. It is better to take small jars, since the horseradish quickly evaporates. For it, you need to select young roots. It is also used as a sauce or an additive to meat. Homemade seasoning. From pepper root (another name) for the winter, you can make a seasoning that goes well with jellied meat and other meat dishes. You will need: horseradish root - 500 g, salt - 20-30 g, sugar - three times more than salt, lemon juice. Wash fresh roots and mince. Grated horseradish is not suitable for this recipe, as the seasoning should have a mushy consistency. Mix the grated mass with salt and sugar, add a couple of teaspoons of lemon juice, pour in boiling water. Mix everything and put into small sterilized jars. This homemade recipe is universal in application and will allow you not to buy store-bought seasonings.
Horseradish, beets and vinegar
You can make meat grass from itcountless homemade seasonings: with beets, carrots, mustard, ginger. Their base: 1 kg of horseradish (roots), 2-3 tablespoons of sugar, 0.5 l of water, 40 g of vinegar essence. You can add to the base: 2 tablespoons of beet or carrot juice, the same amount of mustard or grated ginger, a pinch of cloves or cinnamon (the last ingredients are optional). This seasoning can also be marinated. In winter, a preparation from it will help to prepare salad dressings or add grated horseradish to food. First of all, its roots need to be soaked in water overnight. If they are fresh, then this is not necessary. Then grind the roots in a blender and pour in the marinade. It is prepared from two glasses of water, 9% vinegar and 2 tablespoons of sugar. If you like it very spicy, then do not add sugar. The marinade should be boiled and poured over the horseradish. Then put into jars and pasteurize for about half an hour. Any such seasoning or preparation should be stored in cool conditions, such as in the refrigerator.
Siberian horseradish and stuffed eggs
Siberians are known to have stronghealth. And a homemade winter seasoning made from horseradish and chili peppers helps them with this. For a dish like Siberian horseradish, you will need 1 kg of tomatoes, 0.5 kg of horseradish, 1-2 hot peppers, 1 head of garlic. Wash all the products, peel the root and garlic. By the way, if you remove the seeds from the pepper, it will not be very hot. Pass the mixture of tomatoes, garlic and horseradish through a meat grinder. You can chop everything in a food processor. At the end of cooking, add salt and sugar. Then the mixture should be placed in jars. Such a preparation is stored in the refrigerator or cellar. Eggs are a nutritious dish. The yolk and white contain almost all the microelements necessary for a person. And if you add horseradish to the eggs, you will get a simple but very tasty snack that you won’t be ashamed to put even on your home holiday table. Boil 7 eggs, grind 2 teaspoons of walnuts, yolks, 1 teaspoon of mustard, salt, pepper, and mayonnaise in a blender. Grate the root. Then add the grated roots to the yolk mixture. Try the filling at this stage. Horseradish is the basis of the dish. If there is not enough of it, consider the eggs a failure. Mix everything again and stuff the yolks with the mixture. Sprigs of parsley or dill can serve as decoration.
Stuffed Tomatoes
An original and unusual recipe for winter preparations. To prepare it, you will need:
- green tomatoes,
- roots of horseradish,
- garlic and parsley.
First, we make the marinade:For 1 liter of water you need 125 g of sugar, 40 g of salt and three quarters of a glass of weak vinegar solution (6-7%). Pour the marinade into a saucepan and wait until it boils. In the meantime, prepare the following. Cut each tomato into 4 parts, but do not cut all the way through. Pass the horseradish and garlic through a food processor or grind in a blender, but not to a mush, but to lumps. Put a spoonful of garlic and horseradish in the tomato. Tightly arrange the fruits in jars and, alternating them with parsley, pour in the hot marinade. Do not be alarmed if some of the tomatoes turn over! Roll up the lids, and the preparation is ready. Such tomatoes can be stored at room temperature.
Horseradish snack
The very name of this dish suggests thatIt is ideal as a snack for strong drinks, in particular, for vodka. But we will not engage in the propaganda of alcohol. We will only note that it will save as a quick snack, if unexpected guests have dropped by, and there is no time to cook other dishes, or preparations for the winter. For it, you need about 1 kg of very ripe tomatoes, at least 200 g of horseradish roots, the same amount or a little more garlic, half a glass of sugar, a tablespoon of salt (you can a little less), a quarter of a glass of vegetable oil, 5 g of vinegar (grape or apple will do). Scald the required number of tomatoes with boiling water, cut crosswise and remove the skin. Peel the pepper root, cut into small pieces and chop in a meat grinder or blender. Do the same with the tomatoes and garlic. Mix all the ingredients. Add salt, sugar, oil and vinegar. As with the previous preparations, it is recommended to keep the seasoning in small glass containers. It is better to keep it in cool conditions or in the refrigerator on the bottom shelf.
Appetizer of beet, horseradish and yogurt
Here is another mind-blowing recipedishes that include this spice. It will take some time to prepare the snack, but the result will be amazing. First, you need to bake or boil 2-3 medium-sized beets. Finely chop a bunch of green young onions and boil the potatoes in their skins. Prepare the following products: 200 g of herring (fillet), a little more than half a glass of red wine, bay leaf (1-2 leaves), 1-2 tablespoons of grated horseradish, salt, 1 red onion, natural yogurt, 1 clove of garlic. In a small saucepan, boil the wine, 2-3 allspice peas, bay leaf and salt. Let the liquid cool. Then put the onion, finely chopped beets and garlic there. Cover and refrigerate overnight. In the morning, drain the excess liquid and put the pepper root into the snack. Season with yogurt. This dish goes well with boiled potatoes, salted herring and red onion. You can also think of other serving options.
Cooking tips
It has long been believed that horseradish should be"evil" and "strong". Mustard oils in horseradish evaporate quickly. For this reason, horseradish dishes should be consumed within 1-2 days, otherwise the preparation will lose its pungency. If the horseradish root has dried out, it can be soaked in water, but it will no longer have the bitterness and strength. To prevent drying, horseradish can be frozen. Then it will not lose its beneficial properties and taste, and its preparation will not differ from fresh. Grated root should be stored in a closed container, and served in small portions so as not to go stale. Fatty meat dishes will not be cloying if they are served with spicy horseradish.
