Seasonings and preparations from "meat grass"
Khrenovina. For 1 kg of tomato will need 100 grams of horseradish root, as much garlic, a little paprika (for color), a couple of teaspoons of salt and half as much sugar. Tomatoes should be peeled off, scrolled in a meat grinder or blender. Do the same with garlic and horseradish. Keep in mind that when chopping horseradish comes a strong scent that pinches the eyes, so it's better to cook horseradish in a combine. All the ingredients are mixed and spread over sterilized jars. It is better to take a small amount of cans, since the crock is quickly eroded. It is necessary for her to select young roots. It is also used as a sauce or additive to meat. Seasoning is at home. From the pepper root (another name) for the winter, you can prepare a seasoning, perfectly combined with the cold and other meat dishes. You need: the root of horseradish - 500 grams, salt - 20-30 grams, sugar - three times more than salt, lemon juice. Fresh roots to wash and scroll through a meat grinder. For this recipe, grated horseradish will not do, as the seasoning should be a mushy consistency. Rubbed mass mixed with salt and sugar, add a couple of teaspoons of lemon juice, pour in hot boiling water. All mix and spread out on small sterilized jars. This homemade recipe is universal in its application and will not allow you to buy shop seasonings. 
Horseradish, beets and vinegar
From "meat grass" you can cook countlessnumber of home condiments: with beets, carrots, mustard, ginger. Their basis: 1 kg horseradish (spine), 2-3 tablespoons of sugar, 0.5 liters of water, 40 g of acetic essence. The basis can be added: 2 tablespoons of beet or carrot juice, as much mustard or grated ginger, a pinch of cloves or cinnamon (the last ingredients for an amateur). This seasoning can and marinate. In the winter, the billet from it will help to prepare dressings for salads or to add grated horseradish to food. The first thing his roots need to be soaked overnight in water. If they are fresh, then it is not necessary. Then grind the roots in a blender and pour the marinade. It is made from two glasses of water, 9% vinegar and 2 tablespoons of sugar. If you like very spicy, do not add sugar. You need to boil the marinade and pour it on them. Then put into jars and pasteurize for about half an hour. Any similar seasoning or preparation should be stored in cool conditions, for example, in a refrigerator.
Siberian horseradish and stuffed eggs
Siberians are known to be stronghealth. And it helps them in this seasoning for the winter from horseradish and chili peppers, made at home. For a dish such as Siberian horseradish, you need 1 kg of tomato, 0.5 kg of horseradish, 1-2 spicy hot peppers, 1 head of garlic. All products wash, root and garlic clean. By the way, if you remove the seeds from the pepper, it will not be very hot. Blend the tomato, garlic and horseradish through a meat grinder. You can grind everything in a combine. At the end of the cooking, add salt and sugar. Then the mixture should be placed in jars. This stock is stored in the refrigerator or cellar conditions. Eggs are a nutritious dish. In the yolk and protein, you can find almost all the trace elements that a person needs. And if you supplement the eggs with horseradish, you will get an unpretentious but very tasty snack, which you should not be ashamed to put even on your home celebratory table. Boil 7 eggs, grind in a blender 2 teaspoons of walnuts, yolks, 1 teaspoon of mustard, salt, pepper, mayonnaise. The root must be grated. Then add grated roots to the yolk mixture. Try the filling at this stage. Horseradish is the basis of the dish. If it is not enough, consider that the eggs failed. Once again, stir and mix the yolks with the mixture. Ornaments can serve as twigs of parsley or dill. 
Stuffed Tomatoes
An original and unusual recipe for harvesting for the winter. In order to cook it, you will need:
- green tomatoes,
- roots of horseradish,
- garlic and parsley.
First we do marinade: for 1 liter of water you need 125 g of sugar, 40 g of salt and three quarters of a glass of a weak vinegar solution (6-7%). Pour the marinade into a pot and wait until it boils. In the meantime, we are preparing the following. Each tomato is cut into 4 parts, but not completely cut through. Horseradish and garlic is passed through the combine or ground in a blender, but not to gruel, but to lumps. In a tomato we put on a spoonful of garlic and horseradish. Densely lay the fruit on the banks and, alternating them with parsley, pour hot marinade. Do not panic if some of the tomatoes turn upside down! We roll up the covers, and the workpiece is ready. Storage of such tomatoes is allowed in room conditions.
Horseradish snack
The very name of this dish says that itIdeal as a snack for hot drinks, in particular, for vodka. But we will not engage in the propaganda of alcohol. But just note that it will save as a quick snack, if unexpected guests arrived and other dishes cook once, or blanks for the winter. For her, you need about 1 kg of very ripe tomatoes, at least 200 grams of radish, as much or more garlic, half a cup of sugar, a tablespoon of salt (you can slightly less), a quarter of a glass of vegetable oil, 5 g of vinegar (suitable vine or apple) . The necessary quantity of tomatoes is scalded with boiling water, we cut it crosswise and take off the skin. Pepper root is cleaned, cut into small pieces and chopped in a meat grinder or blender. The same thing to do with tomatoes and garlic. Mix all the ingredients. Add salt, sugar, oil and vinegar. As with previous blanks, it is recommended to keep the seasoning in small glass containers. Keep it better in cool conditions or in the refrigerator on the bottom shelf.
Appetizer of beet, horseradish and yogurt
And here is another recipe for a breathtaking dish,which includes this spice. Cooking snacks will take some time, but the result will be stunning. First you need to bake or boil 2-3 medium-sized beets. Finely cut a bunch of green young onion and boil potatoes in a uniform. Prepare the following products: 200 grams of herring (fillets), slightly more than half a glass of red wine, a laurel (1-2 leaves), 1-2 tablespoons of grated horseradish, salt, 1 red onion, natural yogurt, 1 garlic clove. In a small saucepan boil the wine, 2-3 peas of sweet scented pepper, bay leaf and salt. Allow the liquid to cool. Then put onions, finely chopped beets and garlic. Close the lid and put it overnight in the cold. In the morning, excess fluid is drained and put in a snack pepper root. Season with yoghurt. This dish is perfectly combined with boiled potatoes, salted herring and red onions. You can think of other options for serving.
Cooking tips
It has long been believed that horseradish should be "evil" and"Strong". Mustard oils in the horseradish quickly evaporate. For this reason, dishes with horseradish should be consumed within 1-2 days, otherwise the preparation will lose its sharpness. If the root of the horse-radish is dry, it can be soaked in water, but it will no longer have bitterness and strength. To prevent drying, horseradish can be frozen. Then it will not lose useful properties and taste qualities, and its preparation will not differ from fresh. Grated root should be stored in closed dishes, and serve it in small portions, so as not to run out of steam. Fatty meat dishes will not be sugary, if they are served with sharp horseradish.
