Sauces

Boiled Hrenoder


Ingredients for Cooking Boiled Chrenoder

  1. Tomatoes 3 kilograms
  2. Garlic 100 grams
  3. Horseradish (fresh root) 200 grams
  4. Sweet pepper (Bulgarian or salad) 400 grams
  5. Sugar (sand) 2 tablespoons
  6. Salt (stone, without iodine) 2 tablespoons
  7. Ground black pepper to taste
  • Main ingredients: Tomato, Horseradish, Garlic
  • Portion 7-8
  • World Cuisine

Inventory:

A kitchen knife - 2 pieces, a cutting board - 2 pieces, paper kitchen towels, a deep bowl - 2 pieces, a stove, a glass half-liter jar - 7-8 pieces, a metal screw or rubber lid - 7-8 pieces, a deep pan (capacity 5 liters), a wooden kitchen spatula, an electric or stationary meat grinder, polyethylene food wrap, a tablespoon, a watering can, a ladle, a woolen blanket, a sauce boat or a bowl.

Cooking cooked horseradish:

Step 1: prepare the horseradish root.


This appetizer sauce is famous for its pungency, spicy aroma and has several names: “Horlodorka”, “Spark”, “Cobra”, “Khrinovin” or “Khrenoder”. There are a lot of ways to prepare this dish, and today we will consider one of them. First of all, with the help of a sharp kitchen knife, thoroughly clean the horseradish from the skin. Then we wash it, put it in a deep bowl, fill it with ordinary running water and leave it soaked in this form. Due to this process, most of the bitterness will come out of the roots, so the time of insisting depends on your desire. Some hostesses withstand it in a liquid couple of hoursand others all night in the fridge.

Step 2: prepare the inventory.


Inventory preparation is also an important step! Since this type of hrenodera will be preserved, the dishes should be crystal clear! Cooking utensils can be done during a two-hour infusion of horseradish or the next day. First, carefully inspect the glass half-liter jars and lids for cracks, rust, chipping and other damage. Then, we thoroughly rinse all the dishes with which the process will be carried out using a soft sponge and baking soda, or detergent with a minimum amount of chemicals. After this, we pour over small utensils with hot water, boil the lids and leave in a saucepan, and sterilize the jars in the usual way and put them on the countertop to dry.

Step 3: prepare the tomatoes.


Now peel the garlic.

Sweet pepper is removed from the stalks, gutted from the seeds and cut into several parts.

We wash everything together with tomatoes under a stream of cold running water and dry with paper kitchen towels.

Then we pass the tomatoes through a meat grinder directly into a deep non-stick, preferably enameled saucepan, put on medium heat and bring its contents to a boil.

Step 4: prepare the rest of the ingredients.


Then we wash the horseradish again, dry it and grind it together with pepper and garlic in a clean deep dish. To avoid the sharp smell of phytoncides contained in the roots, you can attach a plastic bag to the neck of a kitchen appliance or tighten it together with a bowl of plastic wrap so that there are no gaps or put a gauze bandage on your nose or mouth!

Step 5: prepare the boiled hrenoder.


After the tomato gruel starts bubbling, boil it for 20 minutesstirring occasionally with a wooden kitchen spatula. Tomato juice will boil slightly, but do not worry, other vegetables will let it in. After the right time, add chopped horseradish, garlic and sweet pepper. Still cooking 10 minutes, add sugar, salt, black pepper, mix everything again, stand on the stove for a couple of minutes, and proceed to the next step.

Step 6: preserve the boiled hrenoder.


In turn, we install a cover-watering can on each half-liter sterilized jar and use the ladle to place a horseradder on them. We cover the glass containers with metal lids and if they screw tightly cork the workpiece with an ordinary kitchen towel. Do you use regular rubber caps? Then you have to work with a special key for conservation.

As soon as everything is ready, we check the preservation for leaks. Does the air come out? Fine! We put the jars with the lids down on the floor, wrap them in a woolen blanket so that there are no gaps, and cool in this form to room temperature over 2-3 days. After that we send the horseradish to a cool place: cellar, basement, pantry.

Step 7: serve the boiled hrenoder.


Boiled horseradish canned, cooled and placed in a well-ventilated place in which it can be stored for up to 1 year. This appetizer is considered quite spicy, it is served mostly cold in gravy boats or deep bowls. This miracle will ideally complement almost all the hot first or second courses, as well as pastries. Enjoy it!
Enjoy your meal!

Recipe Tips:

- optionally, to all the crushed ingredients, you can add ground hot red pepper and some sweet and sour apples that will soften the taste of the finished dish;

- Very often, vegetables are chopped using a blender or food processor. These kitchen appliances perfectly protect eyes and nose from the sharp burning aroma of the horseradish root;

- contraindication! This snack should not be eaten by people with chronic gastritis, kidney inflammation, peptic ulcer of the intestinal system, as well as pregnant and lactating. Although, even in a person with perfect health, excessive use of chrenoder can cause high blood pressure;

- if the tomatoes are too sweet, add 1-1.5 tablespoons of vinegar to the horseradish, and if acidic, increase the amount of sugar.