Shitty snack. Classic recipe for winter: tomatoes with horseradish, garlic

Publication in the group: Snacks

Horseradish appetizer is a traditional sauce of Russian cuisine, the classic recipe of which comes from the Urals and Siberia. This hot, spicy appetizer not only adds an original taste to meat and fish dishes, but is also extremely healthy.

Horseradish root stimulates defenses, exhibits disinfectant properties, increases blood flow and has a warming effect on the entire body. The hot sauce additionally stimulates digestion, making the densest dishes easier to digest. The pungency of horseradish is revealed not only in the finished composition, but also clearly manifests itself during cooking.

To safely grind the root, the following measures are necessary:

• when working with horseradish, wear gloves to prevent burns;
• the respiratory system is protected with a mask so that the active substances do not irritate the lungs;
• provide good ventilation and constant air flow in the room.

The pungent root contains many unstable aromatic substances. Thus, mustard oil, which is responsible for the pungency of horseradish, evaporates very quickly upon contact with air. Therefore, they try to use the crushed raw materials as quickly as possible, and the finished product is packaged in small containers, no more than 300 ml.

Classic recipe

A real Siberian appetizer recipe with horseradish is called differently in different places: horseradish, gorloder, “spark,” horseradish appetizer, cobra. But despite the variety of names, the basis of the dish is always three products: hot root, fresh tomatoes and garlic. Based on the basic recipe with horseradish, they create their own sauces, many of which are so successful that they have become popular and entrenched in Russian cuisine.

Composition of ingredients

The traditional recipe for horseradish appetizer involves the presence of only basic products, which guarantees a balanced sweet and sour taste and constant spiciness. The consistency and traditional flavor of the sauce depends on the quality of the tomatoes. It is advisable to select fully ripened fruits with a pink or scarlet color.

Fleshy varieties with sugary pulp are best.

Ingredients for classic horseradish sauce with tomatoes and garlic:

The quality and quantity of horseradish root determine the main value of the sauce - its spiciness. Therefore, the ratio of ingredients is changed as a last resort, trying to justify the popular name of the snack - “gorloder”.

Step-by-step cooking process

Horseradish appetizer, the classic recipe of which does not require cooking, can be prepared in less than an hour. If there is a large number of products, the time to create a freezer will increase slightly.

Cooking process:

1. The most difficult stage in all preparation is the preparation of horseradish. The roots should be washed, thinly cut off the skin, and then chopped using a meat grinder.
2. The evaporation of burning substances greatly complicates the work, irritating the eyes and burning the mucous membranes when breathing. To reduce this effect, put a plastic food bag on the meat grinder sleeve, where all the ground horseradish mass should go.
3. When using a blender, pieces of horseradish are placed in a bowl and immediately covered with a tight lid. In this case, volatile substances will also not spread throughout the kitchen. Beat the horseradish at medium speed with a blender for 3 minutes.
4. Washed and dried tomatoes are cut into pieces so that they can pass freely into the neck of the meat grinder. Scroll the tomatoes using a wire rack with medium-sized holes.
5. Garlic cloves are peeled from their hard shells and passed through a hand press. Before mixing the ingredients from the settled tomato mass, you can strain off the excess liquid.
6. Mix all ingredients in a large bowl, add salt. Then leave the freezer for 30 minutes in the refrigerator.
7. In the meantime, you can prepare the jars (heat in the oven at 100 °C) and boil the lids.

The mixture, left in the refrigerator, acquires full flavor. After this, the appetizer with horseradish is tasted, salted, and tomatoes are added if necessary if it is necessary to dilute the excess spiciness. Then the horseradish snack is poured into sterile jars and sealed. If the dishes are kept sterile, the sauce can be stored well in the refrigerator under nylon lids.

What can I add?

The classic horseradish sauce recipe contains no sugar. Ripe tomatoes provide just the right amount of sweetness in good balance with acidity. Sugar (no more than 1 tablespoon per 1 kg of sauce) is added if the raw material is unripe or the variety is not sweet enough. It is worth considering that such an additive reduces the shelf life of the snack.

If necessary, reduce the pungency of the seasoning, you can add not only tomatoes to the composition. An even more interesting taste will be obtained if you dilute the horseradish with chopped bell pepper or finely grated green apple. But you shouldn’t greatly reduce the spiciness of the snack, depriving it of its characteristic “fiery” quality.

To enhance the hot effect, you can add a small pod of hot pepper to each kilogram of tomatoes and chop them together. Aromatic additives that combine with the taste of the sauce are cinnamon, nutmeg and ginger. Add no more than 1/3 tsp of each spice in powder form. per 5 kg of processed mass.

How to serve a dish

The sauce is suitable for everyday and festive tables and perfectly accompanies cold and hot dishes. Horseradish is served with meat, fish, fried potatoes, and pilaf. The thick snack can simply be spread on bread. The spicy, specific taste of the sauce goes well with any type of meat: game, poultry, pork, beef, lamb.

As a flavorful addition, a few tablespoons of horseradish can be added to borscht or spicy tomato soups at the last stage of cooking. Traditionally, the sauce accompanies serving meat or fish aspic.

Shit for the winter

The snack is perfectly stored in winter, provided the jars are placed in the refrigerator. The raw composition preserves all the beneficial properties of the products and preserves their natural pungency. If this is not possible, and the workpieces are supposed to be left at room temperature, the composition should be boiled.

Composition of ingredients

When heated, some of the burning substances are lost, so the proportions of horseradish in the bookmark are increased.

Ingredients of horseradish sauce for the winter:

• ripe tomatoes – 2 kg;
• horseradish root – 600 g;
• garlic - 3 heads;
• salt – 100 g;
• sugar – as needed, but not more than 50 g.

The sauce can be supplemented with a small amount of ground red pepper or chili. Greens are not added to the cooked composition to extend the shelf life. If desired, chop parsley or basil directly into the sauce before serving.

Step-by-step cooking process

This horseradish appetizer, no classic recipe for which is complete without tomatoes, will be stored better if the tomatoes are peeled first. To do this, the fruits are poured with boiling water for several minutes and then dipped into ice water. After this, the thin skin easily comes away from the pulp.

Preparation:

1. Grind the tomatoes by turning them through a meat grinder or loading them in parts into a blender bowl.
2. Peel the garlic and horseradish, grind them into a fine pulp in the same way. The garlic is processed and set aside separately.
3. Mix tomatoes, horseradish in a large cooking vessel, add sugar, salt and pepper. Place the pan on the stove.
4. Heat the mixture to a boil and cook for another 5 minutes. Then add the garlic and immediately remove the pan from the stove.

The boiling mixture is poured into sterile, dry jars and sealed tightly. This spicy composition, after heating, is stored in a cool pantry for about 6 months.

Horseradish recipe without garlic

The simplest and fastest horseradish with tomatoes is prepared without garlic or cooking.

The advantage of this snack is that after eating it, there is no specific smell left by garlic.

It is also suitable for those who cannot eat garlic due to diseases of the gastrointestinal tract.

The raw harvesting method reduces storage time, but retains all the benefits and original taste of tomatoes and horseradish. Compound:

• 1 kg of tomatoes;
• 100 g horseradish rhizomes;
• 25 g table salt (1 tablespoon).

Wash the vegetables. Peel the tomatoes (by pouring boiling water over the tomatoes). We cut out their stalk, cutting it into 2-4 parts.

We peel the horseradish roots and pass it through a meat grinder or on a grater.

Combine all ingredients and grind the sauce with an immersion blender.

Place the mixture in small sterilized jars, close the lids and store in the refrigerator for no more than 1-2 months.

Green tomato drizzle

Using unripe tomatoes is very convenient for large harvests, and the resulting taste perfectly complements fish dishes. It is not recommended to sterilize the seasoning sauce made from green tomatoes and horseradish, as this greatly changes its taste.

Composition of ingredients

In a recipe made from unripe tomatoes, it is advisable to use green capsicums to complement the spicy taste in order to maintain the original color scheme of the sauce.

Ingredients:

• green tomatoes – 1 kg;
• horseradish root – 150 g;
• medium head of garlic;
• hot pepper – 2 small pods;
• salt – 30 g.

Sugar is always used in the recipe - unripe fruits have very little sweetness. For 1 kg of tomatoes use about 50 g.

Step-by-step cooking process

Just as for the red tomato appetizer, small glass containers and tightly screwed lids are prepared for the green garloter. The dishes are washed and sterilized in a convenient way, but be sure to ensure that all the dishes are dry at the time of preparation, without drops of condensation.

Cooking process:

1. Chop tomatoes and garlic.
2. Hot pepper is passed through a meat grinder along with the seeds.
3. Horseradish is crushed last so as not to lose volatile substances in the composition.
4. All ingredients are mixed in one bowl, sprinkled with sugar and salt.
5. Pack the mixture into jars and immediately screw them tightly with sterile lids.

The photo shows a version of a horseradish snack, the recipe for which uses green tomatoes.
Horseradish seasoning with hot peppers and green tomatoes will keep in a cool place for about 6 months.

Horseradish without horseradish

It also happens that horseradish is prepared without horseradish. It is sometimes called tsitsibeli or simply adjika.

Ingredients:

• Tomatoes – 1 kg;
• Sweet pepper – 0.5 kg;
• Garlic – 0.5 kg;
• Hot pepper – 1 pod;
• Salt and spices to taste.

Preparation:

1. Wash all vegetables and remove excess parts: stems, seeds, husks.
2. Chop and mix all vegetables with spices.
3. Bring the mixture to a boil and pour into sterile jars.

Gorloder with beets

Horseradish appetizer, the classic recipe of which can be modified using different vegetables, when adding beets it acquires a rich color, a pleasant sweetish note and has a convenient pasty consistency.

Composition of ingredients

It is advisable to choose medium-sized root vegetables, no more than 200 g each. These beets have a rich color and the necessary sweetness.

Ingredients:

• horseradish roots – 1 kg;
• beets – 2 pcs. (no more than 500 g);
• vinegar (9%) – 2 tbsp. l.;
• salt – 2 tsp;
• sugar – 2 tbsp. l.

To obtain the desired consistency, you will need to add liquid. To do this, use up to 1 cup of boiled cold water, depending on the juiciness of the beets.

Step-by-step cooking process

Horseradish rhizomes and beets are used raw. Root vegetables should first be thoroughly washed and finely peeled.

Preparation:

1. Horseradish roots are ground as standard. If the meat grinder does not cope well with fibers, use a coarse grater, but in this case it is worth providing eye protection.
2. The beets are grated on a grater with medium holes and the entire mass is used or the juice is squeezed out.
3. The components are kneaded until smooth, adding salt, sugar, and adding water if necessary.
4. Place the sauce in sterile jars and close with regular nylon lids.

A horseradish appetizer with beets retains its properties for a long time in the refrigerator without canning or sterilization.

Classic horseradish without adding tomatoes