Grated horseradish
Fresh ground horseradish root with a very sharp pungent taste, with brawn, boiled meat, fish and aspic.
Grated horseradish is fresh ground horseradish root, white, moist, with a very sharp, nose-hitting pungent taste and smell that quickly fade. It is mixed with vinegar, salt and sugar or with sour cream and beetroot, served with brawn, boiled and roasted meat, fish, aspic, sausages and added to sauces, mayonnaise and sandwiches.
Calories, proteins, fats and carbohydrates per 100 g of product
Grated horseradish, Raw: Calories 48.0 kcal, Proteins 1.2 grams, Fats 0.7 grams, Carbohydrates 11.3 grams per 100 g of product.
Recipes with this ingredient
Recipe taken from the magazine "1000 tips for the cook.
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The recipe is taken from the book "Seafood. Very simple.
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The recipe is taken from the book "Seafood. Very simple.
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30
The recipe is taken from the book "Ural cuisine.
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45
Recipe from Vlad Piskunov, chef of the restaurant "Matryoshka".
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45
Latvian salad is a harmony of flavors combining the freshness of vegetables, the sweetness of apples, and the spiciness of herring. This recipe originated in Latvian cuisine, absorbing the traditions of northern peoples who value hearty and rich dishes. The bright colors of the ingredients make the salad not only appetizing but also festive. The dressing made from vegetable oil, vinegar, mustard, and horseradish gives it a sharp and expressive character. Latvian salad can be served as a standalone dish or as a side to meat, and its refreshing taste pairs well with fish appetizers. It is ideal for family dinners and gatherings, uniting traditions and modern taste.
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20
Herring in milk sauce is a refined dish of Russian cuisine that carefully preserves traditions. It combines the rich taste of herring with a delicate, velvety sauce that adds depth and a slight tang to the appetizer. Historically, milt was used in Russian gastronomy as a valuable ingredient with a mild flavor and dense texture. In this recipe, it is mixed with sour cream, lemon juice, and horseradish to create a tender, spicy sauce with a hint of heat. The garnish of potatoes, red onions, and dill adds freshness and completes the harmonious ensemble. The dish is perfect for festive gatherings, highlighting the richness of flavors and authenticity of Russian cuisine.
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These wings are great on their own, but we recommend serving them with a homemade sauce made from mayonnaise, apple cider vinegar and chili - it will be much more crisp. And don't forget to cut off the extra phalanx of the wings - it's not tasty and burns quickly.
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The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
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30
Cabbage rolls with tilapia in the oven are a refined take on a traditional Russian dish, harmoniously combining marine tenderness and vegetable freshness. Cabbage leaves, carefully prepared and filled with airy fish filling with aromatic couscous, herbs, and spices, are baked in broth to retain juiciness and rich flavor. Baking gives the dish a delicate texture while carrots and leeks add natural sweetness and depth of flavor. The history of cabbage rolls goes back centuries when different peoples adapted the filling based on ingredient availability. In this version, fish fillet brings lightness and delicacy. Serving with a refreshing sour cream sauce with horseradish makes the dish complete and harmonious. Cabbage rolls with tilapia embody home comfort and exquisite gastronomic pleasure.
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Recipes from Anna Shpak's book "Eat deliciously. Live long. Be happy!" "The sweetness of the beetroot, the saltiness of the fish, the neutral taste of the chickpea base and the piquant horseradish are a hit combination. It's very easy to see for yourself - you just need to make these pancakes.
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45
The history of this sandwich began in the last century and has many versions of its origin. Some say that it was invented by a Jewish grocer, others claim that the sandwich was invented by Arnold Reuben, a restaurant owner in New York, and some attribute the development of the recipe to the American actress Marjorie Rambo. In any case, this grilled sandwich has settled in the kitchens of different countries of the world and along with this has acquired many variations. For example, in Montreal's "Reuben" corned beef is replaced with smoked meat, and in Michigan - with turkey, adding coleslaw instead of sauerkraut.
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Recipe from Vitaly Karsaev, brand chef of the "Kofemaniya" restaurants.
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From the chef of the Beluga restaurant Anton Kovalkov.
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