Canned preparations for the winter are an integral part of the culinary tradition throughout the post-Soviet space. It is difficult to imagine a person whose relatives have never done those famous twists. Pickled cucumbers, tomatoes and, of course, pickled snacks are familiar dishes on our winter table.
One of the most popular snacks of this kind is gorloder (horserader), or horseradish. It is a tomato sauce with the addition of garlic and horseradish.
It is unknown when exactly this snack appeared. But it spread as a homemade product during the USSR, in the 1960s. Researchers believe that the Urals and Siberia became the birthplace of the snack.
Since the preparation of chrenoder requires only simple products that are accessible to everyone, it instantly became popular and spread throughout the Union.
“Alexandra Alexandrovna often sent parcels to Stas, and they always contained lard and horseradish, very tasty. It is made from horseradish, tomatoes and garlic. We kept it in a teapot. Horseradish was poured from the kettle onto the soup, the meat, and everything. Tasty! Lovely!..” wrote Soviet actress Valentina Malyavina in her book “Hear Me, Pure in Heart.”
Even now, hundreds of thousands of Russians enjoy preparing and buying this snack. Chronoder is especially good in winter, when it is very difficult to find good tomatoes. It can be added to soups, salads, eaten with meat, or simply spread on a sandwich to enrich your diet with summer colors.
If you want to make your own appetizer, below is a great all-purpose recipe. All you need is three ingredients:
tomatoes – 3.5 kg; horseradish – 200 g; garlic – 150 g;
Add: sugar – 2 tbsp. spoons; salt – 3 tbsp. spoons.
Wash the tomatoes, cut them in half, and then grind them through a meat grinder into a wide saucepan. Bring the resulting mass to a boil and simmer for 20 minutes. Peel the horseradish, separate the garlic into cloves. Grind the ingredients with a meat grinder or blender. Then add them to the tomato mass and cook for another 10-15 minutes. 5 minutes before the end of cooking, add salt and sugar. Place the finished horseradish into clean, dry jars and roll up the container. Bon appetit!
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