Hell
8 servings
120 minutes
Khrenovina is a fiery sauce of Russian cuisine known for its spicy and rich flavor. Its roots trace back to village culinary traditions where it served as an excellent way to preserve harvests and add zest to dishes. This sauce is made from fresh tomatoes, hot horseradish, and aromatic garlic, creating a harmonious blend of sweetness, spiciness, and depth of flavor. Khrenovina pairs perfectly with meat dishes, especially cold appetizers and baked meals, becoming an indispensable addition to traditional feasts. Its popularity lies in its ability to warm during cold seasons and invigorate taste buds. This sauce is not just a condiment but a true culinary legend that embodies the soul of Russian cuisine.
1
Wash and cut the tomatoes.
- Tomatoes: 1500 g
2
Pass through the meat grinder.
3
Peel the garlic. You should have 300 grams of peeled garlic.
- Garlic: 450 g
4
Clean the horseradish.
- Horseradish: 600 g
5
Cut the horseradish into small pieces.
6
Grind the horseradish and garlic through a meat grinder.
7
Mix until homogeneous and place on the heat. Bring to a boil.
8
Salt and boil for 15 minutes.
- Salt: to taste
9
Sterilize the jars and lids.
10
Pour the prepared mixture into jars and seal.
