Khrenovina (Russian Tomato-Horseradish Sauce)
Prep 20 min Total 1 hr 40 min
Khrenovina (Russian Tomato-Horseradish Sauce) - kvalifood.com
A raw, uncooked sauce from Siberia built on three ingredients: ripe tomatoes, fresh horseradish root, and garlic. The name comes from “khren” (horseradish), and nicknames like “gorlodyor” (throat-throttler) tell you what to expect – a sauce with real bite. The horseradish and garlic act as natural preservatives, keeping the sauce for months in the fridge.
Makes ca. 1.2 kg
Ingredients
- 1 kg ripe tomatoes, fleshy varieties preferred
- 130 g fresh horseradish root, peeled
- 80 g garlic cloves, peeled
- 15 g salt
- 5 g sugar (optional)
Directions
Cut tomatoes into quarters. For a thicker sauce, scoop out the seeds and watery liquid, then place the quarters in a colander, sprinkle lightly with salt, and drain for 15-20 minutes. Skipping this step is fine but produces a thinner sauce.
Cut horseradish root into small chunks. Process in a food processor or blender until finely ground. Transfer to a large bowl and cover immediately – the fumes are aggressive. Work near an open window.
Press garlic through a garlic press or process in the food processor. Add to the bowl with the horseradish.
Blend or process the drained tomato quarters until smooth. Add to the horseradish-garlic mixture.
Add salt and sugar (if using). Stir thoroughly until fully dissolved.
Transfer to clean, sterilized glass jars and seal tightly. Let stand at room temperature for 1 hour, then refrigerate. The sauce can be used immediately but improves after a few days. Keeps for several months in the refrigerator.
Notes
The 130 g horseradish amount gives a strong, authentic heat. For a milder sauce, reduce to 80-100 g. For extreme heat, increase to 150-200 g.
Fleshy, ripe tomatoes produce the best result. Watery greenhouse tomatoes yield a thin sauce – drain them well.
Serve with pelmeni, kholodets (meat jelly), grilled meats, hearty soups, or spread on dark bread.
See Also
Mushroom Sour Cream Sauce (Griby v Smetane)
Stroganoff Sauce
Adjika (Russian-Style)
Gorchichnyi Sous (Russian Mustard Sauce)
