Cooking table horseradish - the best recipes. Horseradish - recipes for cooking at home, growing rules Cooking horseradish: important features

We bring to your attention delicious, proven recipes on how to cook horseradish at home. Below you will find a recipe for horseradish "Gorloder" and pickled horseradish, horseradish with mayonnaise, a savory appetizer and horseradish salad. We will also share with you useful tips on how to better prepare and cook horseradish dishes.

People believe that horseradish is not sweeter than radishes, although they are the closest botanical relatives. The most widespread vegetable crop is the common horseradish, as it is also called, country horseradish.

Horseradish leaves, oblong and shiny, are used for pickling and other preservation of various vegetables. The root is used to prepare spicy seasonings for meat and fish dishes, especially jellied meat; It is used raw and boiled, it is salted, pickled and even dried for future use in the winter.

Horseradish, a herbaceous plant, came to us from ancient times - it was known as a spicy food seasoning one and a half thousand years BC and is in the same family with radish, radish, mustard and watercress. How to cook horseradish at home, what dishes does horseradish go well with, and what recipes are optimal? These questions will be answered in this article!

How to choose and cook horseradish?

Horseradish roots harvested or purchased on the market are first soaked for a short time in cold water, then washed thoroughly, the outer skin is removed, and chopped in a way that is accessible and convenient for you: grate, mince; chop, after cutting into slices with a knife, using a blender. But with any method, you have to protect the mucous membranes of the nose and eyes from its caustic ethereal fumes. Someone grinds horseradish roots on an open balcony, someone uses a plastic bag to turn it on a mechanical meat grinder, leaving a hole only for rotating its handle. But you still have to shed a tear over the chopped horseradish, although it’s worth it.

To soften the too pungent taste of horseradish and preserve its pleasant aromatic characteristics, it is combined with grated vegetables, fruits and berries or their juice, sour cream and mayonnaise.

1. How to cook horseradish according to the “Gorloder” recipe

Crushed horseradish gives a special spiciness to the cold vegetable appetizer made from tomatoes, which does not require heat treatment for storage, which is valuable for preserving natural vitamins and its mineral salts.

Ingredients:

ripe fleshy tomatoes - 6-10 parts;
fresh garlic - 1 part;
fresh horseradish - 1/4 part;
table salt - a little stronger than to taste.

Peeled horseradish, garlic and, better yet, tomatoes are also chopped, seasoned to taste - preferably at the limit of taste, with salt. Mix the resulting vegetable mass thoroughly, put it in small jars under a screw, pre-washed, sterilized and dry, close the lid and store in a dark and cool place. Eat as a cold sauce or snack.

2. Homemade horseradish recipe with mayonnaise

It’s hard to think of a more appetizing seasoning for fish, meat or soups, but preparing horseradish with mayonnaise according to a homemade recipe is easy and simple.

Ingredients:

crushed horseradish root - 100 grams;
any mayonnaise - 200 grams.

Mix the horseradish prepared according to all the rules and chopped in a suitable container with mayonnaise until smooth and, placing it in small glass jars under a screw, previously sterilized and dry, close tightly with clean lids and place for storage in a cold and dark place. Experience shows that such a sauce is stored for a long time and does not lose its nutritional value, specific pungency and aroma. Good for meat and fish dishes, especially jellied meat.

3. Spicy pickled horseradish recipe

It would seem that you can buy such horseradish in almost any grocery store in the grocery section, but experts assure that homemade pickled horseradish is piquant and tastier than store-bought.

Ingredients:

chopped horseradish - 150 grams;
fresh lemon juice - 1/4 lemon;
boiled cooled water - 1/4 cup;
table vinegar 9% - 2 tablespoons;
table salt - 1 teaspoon;
granulated sugar - 1 tablespoon.

Mix horseradish root, crushed according to all the rules, with water and lemon juice and leave to brew for a day. After these days, season the horseradish infusion with the remaining ingredients: salt, sugar and vinegar - stir and store in the refrigerator. Serve as a spicy seasoning for various meat and fish dishes and smoked meats.

4. How to cook horseradish with apple according to a country recipe

Horseradish and apple seasoning can add wonderful flavor sensations to a wide variety of dishes. It is appropriate with boiled meat, fish, sausage products, ham and, of course, jellied meat.

Ingredients:

chopped horseradish root - 3 tablespoons;
ripe fresh apple - 4 pieces;
drinking water - 60 milliliters;
fresh lemon juice - 1 teaspoon;
granulated sugar - 1 teaspoon;
butter - 1 teaspoon;
lemon zest - 0.5 lemon.

Place the apples, peeled, cored and cut into pieces, into a saucepan, add lemon zest and sugar, add water and simmer over low heat until the apples are soft. Place the apples in a blender, chop and mix with grated horseradish, season with lemon juice and butter. This sauce is good both warm and cold.

5. Original horseradish salad recipe

Their horseradish salad deserves to be constantly in your refrigerator in the winter, especially because all types of smoked meats, any ham and boiled pork or grilled beef steak taste delicious with it.

Ingredients:

fresh horseradish root - 4 pieces, 30 centimeters long and 2 centimeters in diameter;
chopped fresh beets - 2 tablespoons;
cold boiling water - 2 tablespoons;
fresh lemon juice - 0.5 teaspoon;
table salt and citric acid powder - to taste.

Preparing horseradish salad according to the original recipe is quite simple; for this you need to mix chopped peeled horseradish with finely grated beets and water. Leave for 1 day, after which add salt and citric acid to the salad and stir. You can dilute too thick horseradish seasoning with cold boiled water. This salad with horseradish is stored well and for a long time in a cold and dark place in a glass container under a tight lid.

That is, the main taste quality of horseradish, which distinguishes it from other herbs, is its pungency.

In the Slavic culinary tradition, horseradish as a seasoning began to be grown in the 8th-9th centuries. and over time takes a worthy place in Russian national cuisine. Along with horseradish in our traditions, it is used as seasonings and spices, and.

Over the long period of its existence, a sufficient number of recipes for preparing horseradish at home have accumulated, but the technology remains the same as many centuries ago.

We also offer you traditional cooking recipes.

Beneficial properties of horseradish and its effect on the human body

In addition to proteins, fats, fiber and carbohydrates, horseradish contains essential oils, a number of useful microelements, phytoncides, vitamins C, B and E, as well as folic acid. In terms of the content of substances beneficial to the body, horseradish is quite comparable to everything known, or.

The most valuable component of horseradish is the enzyme myrosin, which has unique antimicrobial properties.

Regular use of horseradish seasoning will help improve the functioning of the gastrointestinal tract and cope with problems in the genitourinary system and skin diseases.

Horseradish is also useful for people who often suffer from colds of various types, since, like or, it contains essential oils.

Culinary features

The smell of horseradish roots is sharp, fragrant and pungent. Comparable in pungency to horseradish, horseradish has a complex flavor bouquet: initially sweetish with a transition to a burning aftertaste. The plant is actively used in Russian traditional cuisine for the preparation of pickled vegetables, sauces and seasonings.

In almost all cuisines of the world there is a plant that has the same properties as horseradish.

Horseradish serves as an excellent addition to any type of meat, fatty fish (salmon, trout, eel), various snacks, etc. Adding lemon juice and sugar to horseradish will significantly improve the taste of the seasoning, and sour cream and apples will soften the spiciness.

Horseradish is traditionally used for...

However, let's get back to cooking horseradish.

General rules for choosing the root and its preparation

If you decide to make horseradish preparation for the winter, then It’s worth considering a few general rules:

The optimal period for harvesting horseradish roots is considered to be late autumn, when the plant has managed to fully ripen;
the roots should be fleshy, from 30 to 40 cm in length and 3-6 cm in diameter;
Horseradish roots dry out quite quickly, so they must be stored in cold water for 3-6 hours;
chopped horseradish will not darken if you sprinkle it with a little lemon juice or vinegar;
Before chopping, place the peeled horseradish roots in the freezer. This will help get rid of irritation of the mucous membrane of the eyes when preparing horseradish seasoning;
Store the remaining grated horseradish roots in a cool place in an airtight container and later use them to prepare seasoning, diluting with water.

Traditional seasoning recipe

To prepare the classic version of horseradish you will need:

1 kg horseradish roots;
3 tbsp. l. Sahara;
1 tbsp. l. salt;
1 glass of boiling water;

Horseradish root can be grated, chopped with a blender or meat grinder.

If you use a meat grinder, do not forget to wrap the part from which the horseradish pulp comes out in a bag.

In this case, you will get rid of irritation in the eyes and nose. At the end of cooking, pour a glass of boiling water into the resulting mass to obtain a porridge-like consistency.

Place in sterilized small jars, adding 1-2 drops of lemon juice to each, and place in a cool place for long-term storage. This seasoning can be stored for about four months.

With tomatoes and garlic

If you want to give horseradish seasoning a special piquancy and spiciness, then all you need to do is add two ingredients.

Prepare the following foods in advance:

1.5 kg of chopped horseradish;
4 cloves, peeled;
3 tbsp. Sahara;
1.5 tbsp. salt;
1.5 kg.

In this recipe, all ingredients are crushed at the same time. Next, add salt and sugar to the resulting mass of garlic, horseradish and tomatoes.

Horseradish prepared in this way will be sharper if it sits in the refrigerator for about two days.

With beet juice

The beet juice will give the horseradish seasoning a beautiful pink hue, which will give the preparation originality.

For the recipe you will need:

400 g horseradish roots;
150-200 g of water;
150 g vinegar consistency 9%;
1 tbsp. Sahara;
1.5 tbsp. salt;
2 tbsp. beet juice.

Wash the horseradish roots thoroughly under cool running water and chop.

Then season the grated horseradish poured with boiling water with salt and sugar, leaving to cool for 15 minutes.

While the horseradish is cooling, you can make freshly squeezed juice from it. Add vinegar and the resulting beet juice to the cooled horseradish mass and mix thoroughly.

With apple

Apple sauce made with horseradish will not leave lovers of meat dishes indifferent.

The list of required ingredients is as follows:

100 g chopped horseradish root;
half a glass of meat broth;
1.5 tbsp. extra virgin olive oil;
1 green apple;
1.5 tsp. apple cider vinegar;
a bunch of parsley;
salt and sugar to taste.

First, mix the horseradish with the chopped apple and mix thoroughly until a homogeneous consistency is formed. Next, add chopped parsley, vinegar and broth. Finally, season with olive oil and let sit for about 2-4 hours.

This seasoning has a particularly mild taste and will appeal to those who prefer non-spicy sauces. - the most frequent guests on our table and are used in different combinations, for example, when or separately they are used.

Horseradish root seasoning, prepared at home, will become an integral decoration for both everyday and holiday tables.

Horseradish preparations should be served in small gravy boats, as the pungent smell can overwhelm the taste of other dishes.

Having an original taste, horseradish seasoning goes well with various dishes and adds a touch of piquancy to them.

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Before you start cooking, carefully read our tips, as this process is unsafe. It’s not for nothing that the phrase “evil devil” has developed. You need to be more careful with him.

If you plan to process a large amount of roots, prepare gloves, otherwise burns cannot be avoided.

Protect your respiratory system and eyes. Don't be afraid to look strange - wear safety glasses and a respirator. Take out a fan and place it so that the air blows in the opposite direction from you.

It is most convenient to grind horseradish in the closed bowl of a food processor. Get ready for the fact that after opening it, all the “anger” of the roots will spill out on you. Be careful to open the lid away from your face (with your arms outstretched) and do not breathe deeply.

The dug roots must be soaked in water for at least half an hour. This will make it easier to wash them off the ground. If they are slightly wilted, keep them in water longer. Periodically drain dirty water and add new water.

Leave the leaves for pickles and marinades or for making medicinal rubs.

Homemade horseradish (white) recipe

The classic recipe includes the following ingredients:

Peeled horseradish – 1 kg;
Boiled chilled water – 0.5 l;
Coarse salt (rock) – 2 tbsp;
Granulated sugar – 4 tbsp;
Vinegar 9% – 5 tbsp.

Preparation:

Wash the roots thoroughly with a brush, peel and chop. For grinding, you can use a regular grater, a meat grinder, or the bowl of a food processor with knives.
Dissolve salt and sugar in slightly warm boiled water, add vinegar to the brine.
Pour in the grated horseradish, adding the brine little by little so as not to overdo it with the liquid. The consistency should be closer to kefir.

How much brine is needed depends on the method of chopping the roots: if you grate them on a coarse grater or chop them with a blender, the mass will absorb different amounts of liquid.

Place the finished seasoning in jars and place in a warm place to mature. Be sure to cover the jars with lids to prevent essential oils from escaping. This recipe for homemade vigorous horseradish is basic; its technology can be used as a basis for all others.

Attention! Be careful if you want to smell horseradish: if you inhale its vapors deeply, you can get a burn to the respiratory tract. Do this carefully and from a distance of at least 20 cm.

Depending on the room temperature, it will be ready in 1 – 3 days.

Horseradish (hrenoder, gorloder) with tomatoes, peppers and garlic

An atomic mixture - you will say, and you will be right: it turns out to be nuclear. For horseradish, prepare the following products:

Horseradish roots – 0.5 kg;
Ripe tomatoes – 1 kg;
Garlic – 3 heads;
Hot pepper – 1 pc.;
Salt, sugar - 1 tbsp.

First, let's prepare the rhizomes. To do this, soak them in water for a short time, clean them, and grind them in a convenient way - in a stationary blender (food processor) or in a meat grinder.
Add the peeled cloves of garlic and a pod of hot pepper without seeds, press “start”.
Grind the tomatoes. Just add them to the horseradish, pepper and garlic and turn on the equipment.
Salt the resulting mixture, add sugar, and mix. If necessary, you can take a little more salt.

If you plan to store the sauce with the expressive name “Hrenovina” for a long time, it would be useful to be on the safe side with aspirin tablets. One tablet is enough for a half-liter jar. Crush it into powder before use.

Any appetizer on a slice of bread flavored with horseradish will take on a completely different taste. To prevent the aroma from dissipating, always close the lid tightly. Keep refrigerated.

With apples

Apples reduce the pungency, but the seasoning is still very tasty. It goes harmoniously with meat and fish.

on a note

If you make the sauce by eye, stick to the following proportions: take 2 times more apples than the main product.

Ingredients:

Horseradish – 1 root 15-20 cm long;
Green apples – 2 pcs.;
Table vinegar 9% – 1 tsp;
Salt – 1 pinch;
Sugar - to taste (depending on how sour the apples are).

How to cook:

Wash the apples, peel them, cut them into several parts, and remove the core.
Pour ½ cup of water into a saucepan and place on low heat. Add apples, cover and cook until soft.
Drain off excess water and puree the apples.
Remove the skin from the horseradish, grate it on a fine grater or grind it in a meat grinder.
Mix with applesauce, add salt, sugar, vinegar.
Let it sit for at least a day.

You can bring apples to the desired condition not only in a saucepan. Put them in the microwave for a few minutes - it will be faster and you won’t need to add water. You don’t have to drain the released juice; the seasoning will just be liquid. If the apples are very sour (this will be clear when you try the juice), you don’t need to add vinegar.

Recipe for delicious homemade horseradish with beets

Many people love this option for its color and soft taste. It's not difficult to prepare it at home. In just half an hour you will mix everything you need, and then all you have to do is wait a day, and you can serve the seasoning with jellied meat or dumplings - dishes without which Russian cuisine is unthinkable.

You will need the following products:

Horseradish root – 0.5 kg;
Beets – 1 pc.;
Vinegar – 2-3 tsp;
Salt, sugar - 1 tsp each.

Cooking steps:

Boil the beets, cool, and remove the skins.
Peel, wash, and mince the horseradish.
Grate the beets on a fine grater, squeeze a little with your hands, drain the excess juice into a separate bowl (you may still need it).
Combine horseradish with beets, salt, add sugar, vinegar, mix. If the seasoning is too thick, add the previously drained beet juice.

Taste the seasoning and add salt or sugar if necessary. If there is not enough acid, add a little more vinegar.

You need to try the liquid. If the marinade is tasty, then the seasoning as a whole will be delicious.

That’s the whole recipe for horseradish with beets; homemade seasoning is stronger than store-bought. If you like it weaker, take more beets; if stronger, add only the juice for color, and leave the beets themselves for some salad.

The easiest way

For this recipe, in addition to horseradish roots, you only need tomato marinade. If you have opened and eaten a jar of tomatoes stored for the winter, do not rush to pour out the brine.

Prepare the roots as in previous recipes.
Pour in slightly warmed marinade.
Place in a warm place for a day and you can serve.

The combination of salt, sugar and vinegar will be optimal. Try it, you will definitely like it!

Horseradish for the winter: classic recipe

The main thing in preparing for the winter is that the product does not ferment, and for this they use a technique such as sterilization. Ingredients required for preparation:

Horseradish, fresh or from the freezer – 1 kg;
Boiled water – 1 glass;
Vinegar – 150 g;
Coarse salt – 1 tbsp;
Sugar – 1 tbsp.

Equipment and accessories:

Food processor;
Small glass jars;
Screw caps;
Wide saucepan.

The process of preparing horseradish for the winter according to the classic recipe:

Soak the rhizomes for several hours, peel and cut into 3-4 cm pieces.
Pass through a meat grinder or grind in a food processor (blender).
Dissolve salt and sugar in a glass of water, pour in vinegar. For better dissolution, it is recommended to let the brine boil.
Cool the solution, pour into chopped horseradish, mix.
Place the mixture in jars, cover with lids, and sterilize.

on a note

The jars are sterilized for 10 – 15 minutes. Time is counted from the moment the water boils.

After the sterilization time has expired, the jars are carefully removed from the water and the lids are screwed on.

If your family loves horseradish, take any recipe: classic, with beets, apples or tomatoes and prepare a delicious seasoning at home. It will be cheaper and tastier than the one from the store. Before serving, you can add mayonnaise or sour cream to the classic version and the one with beets.

In the fall, before frost sets in, it’s time to prepare horseradish root for future use. A traditional Russian seasoning is prepared from it, no less spicy than Caucasian adjika, and as vigorous as mustard. It goes equally well with meat and fish dishes, warms you up in cold weather and strengthens your immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets claim: in terms of its burning and taste qualities, store-bought horseradish is significantly inferior to home-made horseradish. So it makes sense to learn how to cook this spicy snack at home.

Cooking rules

Cooking horseradish has several important features that must be taken into account. Otherwise, the process of preparing horseradish will be remembered as a bad dream, and the result, despite the efforts expended, will not live up to expectations.

Horseradish roots, dug up in September, are suitable for preparing snacks, their length is 30-50 centimeters, and their diameter is from 3 to 6 centimeters.
You shouldn’t prepare a lot of horseradish seasoning for future use: after a month of storage, it becomes noticeably less hot, and lovers of “vigorous” seasonings will no longer like it. The root itself can be stored in a cool and damp place for up to 6 months, so it makes sense to put the roots in the refrigerator and use as needed. However, if you don’t want to bother with preparing the snack every month, you can still prepare it for the winter, since it can be stored in sterilized, hermetically sealed jars for at least 4 months. In addition, some recipes allow you to prepare an appetizer from horseradish that can even be stored in the pantry for a very long time (up to a year).
If the horseradish root has waited too long in the wings, it will almost certainly dry out. In this regard, before processing it should be soaked in cool water for several days (from three to seven).
To improve the storage of prepared horseradish, it should be placed in sterilized jars and hermetically sealed.
The esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be a little less aggressive if you put it in the freezer for a couple of hours before processing. It will be easier to grind it with a meat grinder if you attach a plastic bag to it to collect the finished horseradish mass. It is safer to work with horseradish while wearing gloves.

Even on store shelves you can find horseradish prepared according to different recipes. There are even more recipes for homemade horseradish. It makes sense to prepare horseradish seasoning according to at least two or three popular recipes, especially since they are all different.

Classic homemade horseradish recipe

horseradish – 1 kg;
water – 0.25 l;
salt – 30 g;
sugar – 50 g;
lemon juice – 20 ml.

Cooking method:

Peel the prepared horseradish, chop it by passing it through a meat grinder. Use a nozzle that allows you to get the most fine and delicate consistency, similar to puree. Don't forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
Mix chopped horseradish root with salt and sugar.
Boil water and pour boiling water over the horseradish, stir.
Sterilize very small jars and place the seasoning in them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time prevent the horseradish from darkening. However, you don’t need a lot of juice to prevent the seasoning from turning out sour—according to the traditional recipe, it shouldn’t be.
Close the jars tightly and place in the refrigerator.

Video recipe for the occasion:

Horseradish prepared at home according to the classic recipe can be stored for no more than 4 months, but it is still better not to risk it and eat it a month or two before. If you plan to store the product all winter, it is better to choose a different recipe, with vinegar.

Homemade horseradish with beet juice

horseradish root – 0.4 kg;
water – 0.15 l;
table vinegar (9 percent) – 0.15 l;
sugar – 20 g;
salt – 30 g;
beet juice – 50 ml.

Cooking method:

Prepare the horseradish roots by soaking them for several days in cool water, peeling them and cutting them into pieces.
Screw a nozzle with small holes onto the meat grinder, attach a plastic bag to it, preferably a thick one (for example, intended for freezing food).
Grind the horseradish into the bag through a meat grinder.
Pour boiling water over the horseradish, add salt and sugar and stir.
Finely grate or mince raw (peeled) beets and squeeze out the juice. Measure out 2-2.5 tablespoons of beet juice and mix it with vinegar.
Pour the vinegar and beet juice into the horseradish and stir.
Prepare the jars by washing them with baking soda and sterilizing them.
Place the seasoning in jars, seal them tightly and place them in the refrigerator or just in a cool place.

In the refrigerator, such a snack can be stored for a whole year, outside the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - the horseradish will become milder in taste. But thanks to beetroot juice, the appetizer will acquire a pleasant pink color and can decorate the table.

Horseradish with garlic and tomatoes (“Hrenoder”)

horseradish – 1 kg;
tomatoes – 1 kg;
garlic – 3 cloves;
sugar – 40 g;
salt – 20 g.

Cooking method:

Wash the tomatoes, pour boiling water over them, peel and cut into 4 parts.
Peel the soaked roll and cut into small pieces.
Peel the garlic and pass through a press.
Prepare the meat grinder by attaching a thick plastic bag to it.
Place several pieces of horseradish and tomatoes into the meat grinder one at a time and crank them until you run out. If the bag becomes full early, change it and then mix the contents of both bags.
Add salt, sugar, garlic to the tomato-horseradish mixture and stir well.
Place in clean, dry jars, roll them up or screw on the lids. Put it in the refrigerator for the winter.

If stored in the refrigerator, homemade Chrenoder will easily last for 9 months; if you manage to eat it in six months, even better. The snack turns out to be spicy, juicy and very healthy.

Horseradish with apples

horseradish root – 100 g;
apple – 0.2-0.25 kg;
meat broth – 100 ml;
vegetable oil – 30 ml;
apple cider vinegar – 30 ml;
salt - to taste;
parsley (optional) – 50 g.

Cooking method:

Prepare the horseradish and pass through a meat grinder.
Mix with grated apple.
Chop the parsley and add to the horseradish.
Pour in the broth, oil, vinegar, salt and stir.

This horseradish should be prepared several hours before serving and in small quantities. It turns out soft, aromatic, but does not last long - no more than two days.

Horseradish with sour cream

horseradish (root) – 100 g;
sour cream – 100 g;
sugar – 10 g;
salt - a pinch.

Cooking method:

Peel and chop the horseradish.
Mix with sour cream, salt and add sugar.

Horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like the too “vigorous” taste of fresh horseradish.

Homemade horseradish is a traditional seasoning for meat and fish dishes. If you cook it with vinegar, it can be stored for a long time. However, many housewives do not prepare it for future use, since over time it loses its burning properties.

Homemade Russian table horseradish- An excellent seasoning for many dishes. Jellied meat with horseradish is good, as well as jellied fish and okroshka! And it goes perfectly with baked meat, and with dumplings it’s simply delicious! Table horseradish can be served mixed with sour cream, and for those who like spices that are sharper and more challenging, you can serve it that way - it’s also very tasty. A simple and tasty homemade horseradish recipe for spicy lovers.

Ingredients:

300 gr. horseradish
1 tsp. salt without a slide
2-3 tbsp. l. 9% vinegar or lemon juice - optional (I add)
200 ml. water
1 tbsp. l. sugar without a slide (or to taste)
sour cream - optionally added to a small portion of prepared horseradish immediately before serving.

Preparation:

Prepare the horseradish filling: put water to boil, add salt and sugar. Turn off the boiling water. If desired, you can add vinegar or lemon juice to this filling, then you will get pickled table horseradish. Personally, I like this option better, and this horseradish can be stored longer, up to 3 months. Without adding vinegar or lemon juice - just 2-3 days in the refrigerator, longer is possible, but the seasoning will not be as tasty. So, if the option without vinegar and lemon is closer to you, it is better to cook horseradish in small portions immediately before use or a day before.
We clean and wash the horseradish roots.
We grind it in an accessible and convenient way for you: you can grind the horseradish using a food processor, blender or electric meat grinder (after having tied a plastic bag to it so that the twisted horseradish gets into it). Or, the old-fashioned way, three horseradish on a fine grater. To be honest, I use the latter method. At the same time, I carry out the prevention of flu and colds - all family members take turns rubbing horseradish. Don't look at how there isn't too much of him - he's so evil that there's enough of him for everyone :). Any runny nose goes away or a cold that starts.
Pour the still hot, but no longer boiling, mixture into the horseradish, stir until smooth, and immediately transfer it to a clean, dry jar, close tightly with a lid so that the horseradish does not lose its pungency or erode. If you are preparing the seasoning in large quantities, you need to prepare several small, tightly sealed jars for it in advance.
Let the seasoning brew for 2-3 hours, if you added vinegar or lemon juice, then for a day. We store horseradish in tightly closed jars in the refrigerator: without vinegar - 2-3 days (maybe a little longer), with vinegar - up to 3 months. But I want to say that freshly prepared horseradish tastes better, so I cook it in small portions, and I can’t store it for a long time - it’s eaten quickly.
Before serving, homemade table Russian horseradish can be mixed with sour cream if desired (for 2 tablespoons of horseradish, 1 tablespoon of sour cream or to taste). The taste of horseradish with sour cream is more delicate and soft. But you can serve the seasoning without sour cream. Like