Khrenovina
20 servings
60 minutes
You are wrong to think that a good thing cannot be called khrenovina. In fact, this thing is a brilliant sauce for fish and meat appetizers, khrenovina can become part of borscht, shchi or any vegetable or meat soup, adding the necessary degree of spiciness to it . The recipe comes from Siberia, where khrenovina is prepared in whole vats in the summer and canned for the winter. Here they are - the selected vitamins of the meager northern nature, you just need to not be lazy and prepare them for future use.
1
Wash, clean, and cut the horseradish into small pieces.
- Horseradish: 100 g
2
Put the horseradish in the blender and blend it into small crumbs.
- Horseradish: 100 g
3
Cut the tomatoes into large wedges, separate the garlic into cloves and peel.
- Tomatoes: 1 kg
- Garlic: 100 g
4
Pass the tomatoes and garlic through a meat grinder.
- Tomatoes: 1 kg
- Garlic: 100 g
5
Mix tomatoes with garlic and horseradish, add salt and sugar.
- Horseradish: 100 g
- Tomatoes: 1 kg
- Garlic: 100 g
- Sugar: 1 tablespoon
- Salt: 1 tablespoon
6
Place the prepared horseradish in sterilized jars, seal them, and store in a cool place.
