12 Best Recipes for Making Delicious Throat-Losing Meat for the Winter

Types of throat cutters and their features

There are many popular names for this savory snack. Some include "khrenovina," "ogonyok," "Russian adjika," "cobra," "khrenoder," and others.

The main ingredients of the dish are tomatoes and garlic, often accompanied by horseradish. However, in many regions, green tomatoes are used instead of ripe red ones, or cucumbers or zucchini are substituted for this ingredient altogether.

There are two methods used for preparing the dish.

1. Raw. All ingredients are not heat-treated.
2. Boiled. Each component is boiled first, then the product is sealed in jars. The shelf life is 3 years; the jars can be stored under the couch or in the pantry.

Video "No-Cook Throat Cutter"

This video provides a step-by-step master class on how to prepare a classic raw throat-cutter.

Options for cooking raw throat-cutter

Simple methods involve thoroughly chopping raw ingredients. A blender makes this easy, resulting in a quick and easy savory snack. Unsterilized food retains its flavor in the refrigerator for 3–4 months. However, if you put it in vacuum packaging (or thick cellophane bags) and store it in the freezer, the storage life is significantly extended.

Classic tomato and garlic

This method can be used to prepare enough product for a month. The recipe calls for:

• 1 kg of tomatoes;
• 150 g garlic;
• a tablespoon (with a slide) of salt;
• half a teaspoon of black pepper.

The cooking process includes the following steps:

1. Glass jars of suitable capacity are sterilized in advance. Nylon lids are prepared.
2. Wash the tomatoes thoroughly, removing the stems. The thin skin can be left on, but it's best to peel off the thick skin. Cut into pieces.
3. The garlic is peeled and then minced together with the chopped tomatoes.
4. Add pepper and salt to the mixture and stir until the spices dissolve.
5. Place the product into jars and close tightly with lids.

With hot chili peppers and carrots

Adding other vegetables to the dish adds a pleasant flavor to the spicy appetizer. However, garlic and tomatoes remain the main ingredients.

For cooking you will need:

• 1 kg of tomatoes;
• one and a half cups of garlic;
• 100 g horseradish roots;
• 2 pieces of carrots and chili peppers;
• 2 tablespoons of salt;
• 1 – sugar;
• half a teaspoon of black pepper.

The dish is prepared according to the following scheme:

1. Prepare the tomatoes. Cut into 4 pieces.
2. Carrots, garlic and horseradish are peeled, rinsed, and then coarsely chopped.
3. Pass all ingredients through a meat grinder or chop them in another way.
4. Add the spices and stir. Leave for half an hour to absorb the spices.
5. Place the product into sterilized jars and close with tight lids.

With pepper and herbs

Aromatic herbs and pepper give the dish a fragrant aroma. The recipe calls for:

• 3 kg of tomatoes;
• 1 kg sweet pepper;
• ½ kg – black;
• 300 g garlic;
• 150 g horseradish roots;
• packaging of celery;
• a bunch of basil;
• salt – to taste.

The rules of preparation are as follows.

1. Tomatoes are prepared and cut into large pieces.
2. Peppers are washed and cleared of seeds and membranes.
3. Garlic and horseradish roots are peeled, celery is chopped into pieces.
4. Grind all ingredients in a meat grinder or blender.
5. Combine the mixture in a deep bowl, add salt, and stir. Leave to soak for 3 hours.
6. At room temperature, the mixture should rise slightly and swell. Allow it to settle, stir again, and distribute among the jars.

With garlic and apples

For this recipe, it's best to select tart apple varieties. For every kilogram of tomatoes, you'll need one and a half kilograms of fruit. You'll also need:

• 1 kg garlic;
• 400 g horseradish;
• salt, pepper, sugar.

To make a throat cutter, follow this pattern:

1. The apples are peeled and the cores are cut out.
2. Tomatoes are washed and peeled.
3. Horseradish is soaked and peeled.
4. Grind and mix all ingredients. Add salt and sugar (if needed to remove the bitter taste).
5. Leave in a cool place for several days.

Recipes for cooking boiled throat-cutter

The cooking method is similar to raw cooking, but all ingredients are boiled first. Thanks to its long shelf life, it can be prepared in large quantities.

A simple recipe

To get large portions of 3.5 kilograms of tomatoes, you need to take:

• 200 g horseradish;
• 150 g garlic;
• 2 tablespoons of sugar;
• 3 tbsp. salt.

The dish is prepared like this:

1. Wash the tomatoes, cut them into 2 or 4 pieces, and mince them.
2. Place the mixture on the fire, bring to a boil, and cook for 20 minutes.
3. Peel the horseradish roots and peel the garlic. Grind in a blender or meat grinder.
4. Add spices to the tomato pulp and cook for another quarter of an hour.
5. 5 minutes before the end, add sugar and salt and stir.
6. Place the hot product into a clean container and roll it up.

With pepper and apples

This recipe produces a throat-drying sauce similar in flavor to adjika. It's prepared without horseradish, using sweet apple varieties. To process 2.5 kilograms of tomatoes, you'll need:

• half a kilo of apples, carrots and sweet peppers;
• 100 g hot pepper;
• 120 g garlic;
• 50 g each of parsley and dill;
• 250 ml sunflower oil;
• 2 tablespoons 9% vinegar;
• Add salt and black pepper to your taste.

The dish is prepared in stages:

1. Prepare and sterilize jars with lids.
2. Wash the tomatoes, apples, and peppers. Cut the tomatoes into pieces, remove the core from the apples, and remove the seeds and stems from the peppers.
3. Chop vegetables and fruits in any way and place the mixture in a saucepan.
4. Pour in vinegar, oil, and add spices.
5. Stir, bring to a boil, and simmer for 2.5 hours over low heat.
6. Chopped parsley and dill are added to the total mixture 10 minutes before the end of cooking.
7. Pour the hot sauce into jars and close.

With cucumbers

For three kilograms of tomatoes, you'll need one and a half cucumbers, 400 grams each of garlic and horseradish. Seasonings to taste.

All ingredients are peeled and chopped using any method. Mixed, seasoned, and jarred.

In a multicooker

If you can use modern kitchen appliances to prepare the throat-cutter, processing large quantities can be significantly accelerated. The following ingredients are recommended:

• one and a half kilograms of tomatoes;
• 200 g sweet pepper;
• 100 g horseradish;
• 60 g garlic;
• one and a half tablespoons of salt;
• 1 tbsp. sugar;
• half a teaspoon of black pepper.

The method of preparation is as follows:

1. The tomatoes are washed, the stems are cut off, they are divided into pieces, and they are chopped in a blender.
2. Fill the multicooker bowl with the mixture and cook for 40 minutes in the “Stewing” mode.
3. Peel and chop the garlic and horseradish roots. Add them to the tomato mixture along with the spices.
4. Stir and simmer for another 10 minutes.
5. They put it into jars and roll it up.

Recipes for throat-cutters without red tomatoes

If you're craving a spicy appetizer but tomato season hasn't begun yet, recipes that use other vegetables are a good choice. You can create a delicious dish using zucchini, peppers, and even unripe tomatoes.

From zucchini

In the classic recipe described earlier, tomatoes are replaced with ripe zucchini. Tomato paste is used instead of tomatoes.

To process half a bucket of zucchini you will need:

• 500 ml sunflower oil;
• 350 g tomato paste;
• 1 cup each of sugar and garlic;
• 2 tablespoons of salt;
• 1 - red pepper;
• 1 - vinegar.

The dish is prepared like this.

1. Peel the vegetables, remove any large seeds, cut into pieces, and then mince.
2. Crush the garlic cloves until you get a whole glass of garlic mass.
3. In a large saucepan, mix the garlic with the zucchini mixture and add the remaining ingredients.
4. Place on low heat and cook for an hour.
5. Add vinegar and simmer for another 10 minutes.
6. Pack into sterilized jars and roll up.

With bell pepper

This recipe allows you to create a standalone dish rather than a traditional appetizer. It can also be used as a component in more complex products, such as sauces.

If you add ketchup or mayonnaise, the peppercorn will turn into an excellent seasoning for meat.

For cooking take:

• 1 kg bell pepper;
• 300 g hot pepper;
• 300 g garlic;
• add salt to taste.

The dish is prepared as follows:

1. The peppers are cleaned of membranes and seeds, the stems are cut off, and chopped.
2. Peel the garlic, crush it with a garlic press, and add it to the pepper mixture.
3. The mixture is salted, left to stand for 20 minutes, and then placed into jars.

It is advisable to store the product in the refrigerator.

From green tomatoes

If there are any unripe tomatoes left on the trusses after harvesting, they can also be used. To process 2 kilograms, you will need:

• 200 g each of garlic and horseradish;
• 2 hot peppers;
• sugar and salt - optional.

The dish can be prepared in several stages.

1. Washed tomatoes are cut into several pieces and chopped in a blender.
2. The garlic is crushed, the horseradish and pepper are passed through a meat grinder.
3. Mix all ingredients in a wide bowl, add spices, let melt, mix again.
4. Place into sterilized jars.

With beetroot, garlic and horseradish

Beets impart a pleasant aroma to the gorse, making it more colorful. For a kilogram of beets you'll need:

• half a kilogram of horseradish;
• 300 g garlic;
• spices – salt, sugar, pepper – to taste.

The recipe is as follows:

1. All ingredients are cleaned, finely chopped and mixed.
2. Add spices.

Store in the refrigerator. For longer shelf life, jar.

Features of storage and serving of the cuttlefish

It's best to use small jars for storing the product, as it can't be stored for long if opened. When storing, it's recommended to add a crushed aspirin tablet or a small amount of vinegar per liter of liquid. Before sealing, add a spoonful of vegetable oil to the jar to prevent mold.

Other components are taken from the calculation:

• salt - a tablespoon per liter of mass;
• garlic with horseradish in a ratio of 1:3 with tomatoes.

If the contents of one of the jars have fermented, open it, pour it into a saucepan, add salt and garlic, and bring it back to a boil. Then pour it back into a sterilized jar.

Thanks to its high garlic and horseradish content, the dish not only improves appetite but also cleanses blood vessels, helps fight infection, and regulates kidney function. It's no wonder that the common people have developed a fond and respectful attitude toward the cutthroat.