Homemade "Ogonyok" Horseradish Relish
A truly useful, must-have recipe for every home cook!
Daria ☼
Recipe author
Homemade 'Ogonyok' Horseradish Relish
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
2 g
Fats 0 %
0 g
Carbohydrates 75 %
6 g
33 kcal
GI:
100
/
0
/
0
- Plenty of people know that horseradish relish is a quintessentially Russian food, but few realize that what we eat isn't quite Russian. In old Russia, horseradish was made to keep for just 1–2 days; after that it loses all its punch. To keep that from happening, people started adding vinegar so the relish would last longer. But the genuine recipe for Russian homemade horseradish contains no vinegar — only sugar and a bit of water. I want to share with you a recipe for Siberian "khrenovina" that keeps in the fridge for 2–3 weeks. The hardest part is peeling and grinding the horseradish itself. But there's a little trick: rinse the roots under running water, peel them carefully, and freeze them. It's better to run the horseradish through the meat grinder frozen — you'll shed fewer tears — and if you can't manage that, fit a plastic bag over the grinder's outlet and secure it with a rubber band. Put the tomatoes and garlic through the grinder too. By the way, it's best to grind the horseradish last, since it clogs the plate and wraps around the blade. Mix everything together and add salt. The more horseradish and garlic you add, the longer the relish will keep in the fridge. When serving, stir in a little sour cream. Serve with meat dishes.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Salt - 0 kcal/100g
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