Horseradish has always been considered a symbol of health, strength and willpower among the Slavic peoples. The first record of horseradish in Russia dates back to the VI century. Its homeland is the South- East of the European part of Russia and the adjacent regions of East Asia. The benefits of horseradish were known to our distant ancestors, who actively used it in cooking as well as in treating all kinds of diseases. It still plays a significant role in cooking and in folk medicine. Horseradish root is called a storehouse of useful substances for a reason, and its unique properties are primarily due to the presence of active components in it. Considered a plant antibiotic, horseradish is a very effective natural remedy traditionally used in fighting colds and inflammation of the upper respiratory tract. Horseradish has long been successfully used as a flavoring and spicy additive in the preparation of many dishes. For this purpose, its fresh leaves and roots are used. You can not do without them when pickling, preserving and marinating various vegetables. As a seasoning, finely ground horseradish best suits to many fish and meat dishes. Besides, it is one of the essential components of some sauces. Very popular is the traditional Russian drink of kvass with the addition of horseradish. Horseradish roots have a very pungent flavour, and a strong hot taste with a kick to it, though seems somewhat sweet initially. The leaves of the horseradish taste much less intense than its roots. Horseradish has been regularly used as a seasoning in Russian cuisine. It appeared on the Russian table one way or another practically on a daily basis. With the invention of salads, horseradish seasoning was introduced into raw salads of grated carrots, turnips, rutabagas, radishes and apples, as well as in salads of boiled root vegetables and vinaigrettes as a spicy dressing. Here are three traditional Russian recipes with horseradish: Horseradish Sauce with Honey and Cranberries This sauce can be stored in a cool place for several months, and sweet and sour additives will give it a unique taste. Ingredients: 200 gram horseradish root, 200 ml water, 50 gram honey, 10 gram salt, 50 gram cranberries. Preparation: Clean, rinse and pulpify the horseradish in a blender. Then add and blend cranberries. Dissolve honey in boiled and cooled water. Hot water can not be used, otherwise all the useful substances contained in natural bee honey will be lost. Mix all the ingredients and add a little salt to the sauce. Place in a container and store in the refrigerator. Russian Horseradish Seasoning This traditional Russian seasoning is especially popular in Siberia and the Urals, as one of the pleasant properties of horseradish is associated with its warming effect. Ingredients: 1 kg ripe tomatoes, 100 g fresh horseradish root, 100 g garlic, 1 tbsp salt (or to taste). Preparation: Wash tomatoes and wipe them dry. Peel horseradish roots and garlic and pulpify them. Add tomatoes and blend all the ingredients together. If you want to store the seasoning for some time, even the winter period, pour the finished seasoning into thoroughly washed, pasteurized and dry jars, close the lids and keep in the refrigerator. In this way, the seasoning can be stored for upto a year long. Beetroot Salad with Horseradish Ingredients: 500 g beetroot, 10 g horseradish, 15 ml vinegar, 40 ml sunflower oil, salt to taste. Preparation: Boil or bake beets in the oven and slice or grate them with a coarse grater. Add salt and vinegar. Before serving, add oil and grated horseradish to taste. This salad can be stored in tight closed jars in a cold place for several days. NB: In classical Russian cuisine, horseradish was always prepared right before serving. They tried not to keep horseradish pulp for more than one or two days, since it was believed that horseradish should be hot and tangy, but when kept for more than two days after cutting or grinding, it lost its power.