What is made from radishes. Cooking radish dishes
Radish is the very first cultivated vegetable in our gardens and store shelves. It contains vitamins, minerals, enzymes, glucosides, essential oils, as well as various compounds that help improve metabolism. In addition to juicy crispy root vegetables, radish tops are also suitable for food, which is also full of various nutrients... Fresh radishes are stored no longer than 2-3 days, then they wither, the pulp becomes tough, and it is no longer possible to eat it in its raw form. However, there are many recipes for stale radish dishes.
What radish dishes to cook. Radish is primarily associated with salads. Indeed, it is enough to cut a few radishes, mix with a couple of products, and here is a healthy and delicious salad ready. But, in addition to salads, radish is used in the preparation of pilaf, meat is stewed with it, a side dish and all kinds of pastas and dressings are prepared from it. Our site invites you to cook delicious dishes from radish. You will be surprised at their variety.
Radish pancake dressing
Ingredients:
1 bunch of radishes
1 stack sour cream,
greens, salt - to taste.
Preparation:
Chop the greens, cut the radishes as small as possible. Place in a bowl, add sour cream, stir and salt to taste.
Radish and pickled cucumber sauce
Ingredients:
5-6 pcs. radish with tops,
4 pickled cucumbers,
4 tablespoons vegetable oil,
1 onion
1 stack water,
salt, citric acid to taste.
Preparation:
Pass the pickled cucumbers through a meat grinder along with the seeds and skin. Cut the radish tops as small as possible. Cut the onion into thin half rings. Mix cucumbers, tops, onions, vegetable oil, salt, water and put on fire. Bring to a boil, cool, add citric acid and finely chopped radish.
Ingredients:
100 g of cottage cheese,
5-7 pcs. radish,
1-2 tbsp low-fat sour cream,
1 tsp chopped greens.,
salt to taste.
Preparation:
Mash cottage cheese with sour cream and combine with chopped radish and herbs. Season with salt to taste.
Ingredients:
150 g radish with tops,
30 g pumpkin seeds or walnuts,
50 g butter
100 g processed cheese
1-2 tbsp chopped greens
salt.
Preparation:
Grind the radish along with the tops in a blender, add the grated seeds or nuts, herbs, butter and soft processed cheese. Whisk and place on a plate, garnish with radish slices.
Ingredients:
200 g of radish,
2 boiled eggs
150 g sour cream
greens, salt - to taste.
Preparation:
Grate eggs and radishes on a fine grater, mix with herbs and sour cream and beat well. Season with salt to taste. Spread this mass on slices of black bread.
Ingredients:
10 pieces. radish,
200 g soft cheese
2 tbsp chopped greens
1 tsp lemon juice.
Preparation:
Grate cheese and radish on a coarse grater. Add lemon juice and herbs, mix well and refrigerate for 30-40 minutes. This pate is good for whole wheat toast.
Hot radish sandwiches
Ingredients:
5-6 pcs. radish,
100 g of cheese
2 tbsp butter,
1-2 onions
Rye bread.
Preparation:
Grate radish and cheese on a fine grater, chop the onion into small cubes. Lubricate the slices of bread butter, put the cheese mass on top of it and bake in the microwave at full power for 40 seconds.
Ingredients:
10 pieces. radish,
2 tbsp chopped greens to taste,
4 stacks curdled milk, kefir or natural yogurt,
salt to taste.
Preparation:
Chop the radishes with a knife or with a blender, add herbs and sour product. Stir and salt to taste.
Ingredients:
5-7 pcs. radish,
2-3 fresh cucumber,
3 potatoes,
200 g of boiled meat,
2 eggs,
parsley, dill and onions,
4 tablespoons sour cream,
1 tsp Sahara,
700 ml of bread kvass,
salt to taste.
Preparation:
Boil eggs and potatoes, cool and peel. Cut potatoes, cucumbers, egg whites, radishes and meat into cubes. Chop the herbs finely. Grind the green onion feathers with salt. Mash the yolks with sour cream. Pour all the ingredients with chilled kvass and serve with sour cream. Add sugar, salt, horseradish and mustard to taste and desire. For cooking okroshka, you can use mineral water with kefir, low-fat kefir, whey or tan (ayran).
Ingredients:
300 g veal,
250 g cabbage
3 fresh cucumbers,
150 g radish
3 cloves of garlic
1 bunch of cilantro (or other greens)
2 eggs,
300 g rice noodles or thin spaghetti,
½ tsp ground black pepper,
½ tsp ground red pepper
4 tablespoons soy sauce,
4 tablespoons rice vinegar or 6% table vinegar
1 tbsp Sahara,
vegetable oil, salt, spices - to taste.
Preparation:
Cook the meat without adding salt, cool in the broth, then remove and cut into thin strips. Chop the vegetables into strips as thin as possible. Connect soy sauce, vinegar, vegetable oil, garlic, squeezed through a press, and red and black pepper. Pickle each vegetable separately. Meanwhile, beat the eggs with a pinch of salt, pour into a wide skillet and fry a thin omelet on both sides. Cool the finished omelet, roll it up and cut into thin strips. Boil rice noodles, focusing on the instructions on the packaging. Place the pickled vegetables and omelet in deep bowls, put the meat in the middle and omelet on top of it. Add soy sauce to the broth to taste and pour over all the ingredients. This dish can be eaten hot or cold.
Ingredients:
10 pieces. radish with tops,
½ stack. sour cream,
3 heads of green onions with feathers,
1 stack hercules,
2 liters of water
salt.
Preparation:
Rinse and chop the radish tops. Chop the radish and onion. Pour cereals into boiling water, bring to a boil, add radish and tops and let it boil again. Remove from heat, let it brew for 10-15 minutes, covered, and serve with sour cream and green onions.
Boiled radish
Boil water, adding salt and sugar to taste. Peel the radish of tops and tails, put in boiling water and bring to a boil. Cook for 10 minutes without a lid, then drain in a colander and serve with melted butter and herbs.
Ingredients:
500 g of radish,
50 g butter
1 tbsp flour,
½ stack. cream,
meat broth,
salt, black pepper, onions - to taste.
Preparation:
Cut the radish into slices, simmer in butter for 5-10 minutes and pour over meat broth so that it only covers the radish. Season with salt, pepper, flour and cream. Simmer for another 5-7 minutes and serve, sprinkled with green onions.
Ingredients:
1 stack flour,
1 stack milk,
2 eggs,
1 tbsp Sahara,
4 tablespoons vegetable oil,
salt to taste.
Ground meat:
4 boiled eggs
200 g of radish tops,
2 carrots,
2 tbsp vegetable oil,
salt.
Preparation:
Prepare dough and bake thin pancakes... For minced meat, rinse the radish tops, dry them, separate the petioles from the leaves and finely chop them separately. Pass the carrots through a meat grinder, combine with radish stalks and simmer in vegetable oil for 5-7 minutes. Add diced eggs and radish leaves, salt and let cool. Wrap the minced meat in pancakes and fry. Serve with sour cream.
Ingredients:
400 g veal (fillet),
2 tbsp vegetable oil,
150 g leeks,
200 g spinach
150-200 g of radish,
2 cucumbers,
1-2 cloves of garlic
100 g mayonnaise
3 tbsp lemon juice
Preparation:
Cut the meat into strips and fry in vegetable oil for 5-7 minutes. Season with salt and pepper, reduce heat and simmer, covered for another 5 minutes. Cut the leeks into rings, the radishes and cucumbers into slices, and the spinach with your hands. Place the vegetables on a platter and place the meat on top of them. Squeeze the garlic through a press, combine with mayonnaise, lemon juice, add salt and pepper. Pour the resulting sauce over the meat and vegetables.
Ingredients:
300-400 g of radish,
3 potatoes,
2 carrots,
100 g of lettuce radish leaves,
120 g flour
2 eggs,
40 g butter.
Ground meat:
120 g of lettuce radish leaves,
40 g margarine,
120 g sour cream.
Preparation:
Steam all vegetables and rub through a sieve. Combine vegetables with flour, eggs, butter and knead the dough. Place the dough cakes on a greased baking sheet, make a depression in the middle of each and fill it with minced meat. Brush with an egg and bake in the oven on medium heat. Serve with sour cream.
Ingredients:
350 g radish,
2 potatoes,
1 carrot
80 g of lettuce radish leaves,
120 g flour
120 ml of milk
2 eggs,
1 tbsp Sahara,
60 g vegetable oil
½ tsp soda,
120 ml sour cream,
2 tbsp butter.
Preparation:
Steam the vegetables and rub through a sieve. Mash eggs with sugar and salt, gradually pour in milk, add flour and soda. Combine in mashed vegetables and whisk. Fry the pancakes in vegetable oil. Serve with sour cream and butter.
Ingredients:
600 g potatoes
100 g spinach or sorrel,
100 g of young radish leaves,
150 ml of milk
60 g butter
salt, black pepper - to taste.
Preparation:
Boil potatoes and mash. Boil spinach or sorrel greens and rub through a sieve. Chop the tops of the radish. Combine potato and green puree, add the radishes, season with salt, pepper, butter and hot milk and whisk.
Ingredients:
300 g of radish,
2-3 potatoes,
1 carrot
2 tbsp butter,
salt, pepper - to taste.
Preparation:
Boil potatoes and rub through a sieve. Steam the radishes and carrots and rub through a sieve. Mix ingredients, add butter and whisk. Serve with sour cream and herbs.
Ingredients:
600 g of beef pulp,
800 g of radish,
2-3 onions
100 g of vegetable oil
2 tbsp Sahara,
60 g hot ketchup,
salt, pepper - to taste.
Preparation:
Lightly beat the meat and cut into cubes, as for beef stroganoff. Cut the radish into cubes. In a frying pan with vegetable oil, fry the onions and meat for 5 minutes, add spicy sauce, sugar, salt and pepper and fry for another 5-6 minutes. Add ½ stack. water, cover and simmer for 10 minutes. Then add the radishes and simmer, stirring occasionally, for 10 minutes.
Ingredients:
400 g beets
200 g cabbage
200 g of radish with tops,
1 onion
200 ml cream
2 liters of water
salt, herbs - to taste.
Preparation:
Cut the beets, cabbage, onions and radishes into strips and cover with a small amount of boiling water. Simmer for 10 minutes, cool. Add salt, remaining cold boiled water, and cream. Serve with herbs.
Ingredients:
1 bunch of radishes
2 potatoes,
1 fresh cucumber
2 eggs,
1 tbsp green onions,
½ stack. sour cream,
½ stack. canned peas
1 tsp 3% vinegar
1 tsp powdered sugar
salt, black pepper - to taste.
Preparation:
Boil potatoes and eggs, cool and peel. Cut all food into cubes, stir and season with sauce. For the sauce, combine sour cream, icing sugar, salt, pepper and vinegar.
Ingredients:
100 g processed cheese
1 bunch of radishes
125 ml natural yogurt,
½ bunch of green onions.
Preparation:
Grate the radish with a coarse grater. Processed cheese freeze slightly and also grate on a coarse grater. Chop the green onion. Put the salad in transparent portioned bowls in layers: radish, cheese, onion. Drizzle with yogurt and garnish with radishes.
Ingredients:
1 stalk of leek,
150 g veal
5-6 pcs. radish,
1 cucumber,
½ lemon,
1 tomato,
1 sweet yellow pepper
3 cloves of garlic
vegetable oil, salt, black pepper, herbs - to taste.
Preparation:
Cut the veal into thin cubes and fry in hot vegetable oil. Season with salt and pepper. Cut the leek into slices, the cucumber - into strips, the tomato - into slices, Bell pepper- cubes. Chop the greens. Squeeze lemon juice, mix with garlic squeezed through a press, combine with vegetable oil, salt, pepper and beat with a fork. Combine salad ingredients and top with dressing.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Welcome to my blog.
It is very pleasant that you have looked at this page.
This year I have grown a large harvest of radishes. And then I became thoughtful, and what can be prepared from it besides the usual salad. I decided to look for recipes in which you can use radishes, and at the same time figure out how useful this vegetable is.
Radish is irreplaceable in spring, it is the very first that pleases us with its pleasant and juicy taste. In vain they called the radish the name of a "bad man."
- It is very useful, it contains a lot of potassium, calcium, phosphorus, magnesium, iron and various vitamins, especially vitamin C predominates, which in a bunch of radishes is as much as there is in lemon.
- Radish salads stimulate appetite, have a choleretic effect, help the secretion of gastric juice, thereby improving digestion.
- A large amount of fiber helps to remove toxins and toxins from the body.
- Radish has a low calorie content, which prevents the deposition of fat and improves metabolism.
- It helps to break down fats, doctors even advise with diabetes, obesity and gout to eat this healthy vegetable "as much as you like."
Radishes can be of various colors: red, pink, white, lilac, gray, purple and even ... white on the outside and red on the inside. It can be round or oval in shape, but its taste is always the same: fresh and sharp.
They argue until then where she came from. Some argue that she was known in ancient Greece, sacrificed her to the god Apollo. Others say that the ancient Egyptians feasted on radishes. And according to the third version, it was brought from China to Venice by Marco Polo, a famous traveler. But Peter the First brought this outlandish vegetable to us in Russia.
Isn't it all the same to us where this one came from? useful product? The main thing is that now we can happily crunch in the spring with vitamins in the form of a radish and get saturated huge amount vitamins and useful elements, for which they yearned so much during the long cold winter.
We usually cook from radishes simple salads, we add various greens (you can read about the benefits of spring greens), we can cook with cucumbers or eggs, season with vegetable oil, mayonnaise, or, in my opinion, the best option, we use sour cream (it is less high in calories and softens the sharp taste of radishes). Cooking with this healthy vegetable still okroshka, or serve it whole to the table, without even cutting it. In this case, after washing the radish, it is more convenient to cut off not all the tops to the end, but to leave a small "tail" in order to grab it and send it into your mouth, crunching deliciously.
But what else can be prepared from radishes - I could find these recipes in various literature. I will try to cook my favorite vegetable in a new way, I am sharing these recipes with you.
What can be made from radishes
Radish salad
(From Bulgarian cuisine)
Ingredients:
- 3 bunches of radishes
- 2 eggs
For the sauce:
- 1 tbsp. sour milk
- icing sugar on the tip of a knife
- 1 tsp vinegar
- salt to taste
- 1 teaspoon vegetable oil
- Peel bunches of radish from greens, rinse. Cut the radish into thinner slices and put on a dish.
- Boil the eggs hard-boiled, cut the protein into thin strips and add to the radish.
- Sauce preparation: mash the yolks with a fork, add spoiled milk, vegetable oil, salt, vinegar and powdered sugar. Beat the resulting mass well and pour over the radish.
- Finely chop the parsley and sprinkle over the salad.
Radish curd salad "Vitamin slide
"
Ingredients:
- 2 bunches of radishes
- Dill
- 100 g of cottage cheese
- salt to taste
- Remove the tops and roots from the radishes, rinse and cut into strips.
- Rinse the dill and chop finely.
- Salt a little cottage cheese, mix thoroughly with radishes and dill.
- Serve in a salad bowl.
By the way, this mixture can be spread on bread, croutons. It will turn out healthy breakfast on hastily.
Radish pancakes
Ingredients:
- 150 ml milk
- 400 g radish
- 1 carrot
- 2-3 pcs. potatoes
- ¾ glasses of flour
- 2 eggs
- vegetable oil
- 1 tbsp. spoonful of sugar
- ½ teaspoon of baking soda
- butter or sour cream
- Vegetables should be boiled, peeled, minced or wiped through a sieve.
- Grind eggs with salt and sugar, gradually add milk, soda, salt and flour.
- Quickly combine this mixture with grated vegetables and beat.
- Fry pancakes in vegetable oil. Drizzle with butter or sour cream.
Cheese salad
Ingredients:
- a couple of bunches of radishes
- 200 g cheese
- 1 medium celery root
- sour cream or mayonnaise
- sugar
- vinegar
"Vitamin hit"
Pour the chopped radish with young leaves of radish, green onions and dill with curdled milk. You can add a little salt.
Radish sandwich
Ingredients:
- 200 g radish
- 2 eggs
- 150 g sour cream
- dill and parsley
- Boil the eggs, cool. Cut in small pieces. Cut the radishes into smaller pieces or grate them.
- Mix sour cream with eggs and grated radish. Add finely chopped dill and salt.
- Spread the resulting mass on slices of bread, garnish with parsley.
Radish is often put in cold soups, okroshka. But take a chance and try to cook real meat soup.
Radish puree soup
Ingredients:
- 300 ml milk
- 500 g meat bones
- 0.5 kg of radish
- 1.2 l of water
- 2 pcs. potatoes
- 1 onion
- 1 egg
- 1 carrot
- 1 tbsp. a spoonful of flour
- 40 g butter
- salt and pepper to taste
- parsley
- Simmer the radishes until cooked for about 10 minutes. Chop the carrots and send to the radishes. Cook together for another 5-7 minutes.
- Peel and boil potatoes.
- Chop the onion and fry in butter.
- Mix all vegetables and herbs, pass through a sieve or chop with a blender.
- Prepare bone broth. Dilute the vegetable mass with broth and boil (you can also use vegetable broth).
- Fry flour in a frying pan, dilute with vegetable or meat broth, warm up. Add to puree soup.
- Season the soup with a mixture of milk and eggs before serving and warm up.
It turns out that you can cook so many interesting and different dishes from radishes. It is worth trying them, maybe we will like them and we will cook them often. After all, radishes are so healthy and should be cooked more often.
Hope I have convinced you and you will also try these new radish recipes. If you cook any other interesting radish dishes, share their recipe in the comments. It will be very interesting for me and all my readers.
Regards, Anna.
Radish tops with nuts
Necessary
For 500 g of radish tops: 150-200 g of walnut kernels, 2-3 onions, 2 cloves of garlic, green cilantro, sweet pepper, wine vinegar, nut oil, salt.
Preparation
Put the sorted, peeled and washed radish tops in boiling water (1 glass) and cook for 20-25 minutes. Throw the prepared tops in a colander and, as soon as it cools a little, wring out by hand. Crush or mince walnut kernels, squeeze oil out of them and pour into a cup. Pound the garlic, salt, sweet pepper together, add crushed cilantro and nuts, wine vinegar, prepared tops, mix everything thoroughly, transfer to a plate and cover with nut butter.
Sandwiches with radish and cottage cheese
Mix finely chopped radish with grated cottage cheese, add cumin on the tip of a knife. Slices rye bread spread with butter, put the prepared mass on top, decorate the sandwiches with sprigs of parsley and dill.
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Radish and cheese sandwiches
Smear the bread with butter, put the radish slices on it. Cut the cheese into thin slices, put on top of the radish. Sprinkle on top with finely chopped green onions, dill, parsley, and then chopped red bell pepper.
Cottage cheese salad with radish
Necessary
For 200 g of cottage cheese: 400 g of radish, 100 g of milk, 1 tbsp. a spoonful of vegetable oil, dill or parsley (herbs), salt.
Preparation
Stir cottage cheese with milk, vegetable oil, salt and finely chopped radish. Garnish the salad with parsley and dill.
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Radish and cauliflower salad
Necessary
For 250 g of radish: 400 g of cauliflower, 50 g olive oil, juice of 1 lemon, 4 tbsp. spoons of chopped green onions, sugar, ground black pepper, salt.
Preparation
Put the sliced radish into a salad bowl. Cauliflower boil, cool, divide into small cobs. Prepare a dressing with olive oil, lemon juice, finely chopped green onions, salt and pepper and pour over the salad.
Radish salad with apples and pickled cucumbers
Necessary
For 300 g of radish: 2 apples, 1 onion, 2 pickled cucumbers, 2 tbsp. spoons of chopped green onions, 1 tbsp. a spoonful of finely chopped dill and parsley, 50 g of cream or mayonnaise, salt.
Preparation
Wash radishes well, grate on a fine grater, mix with an apple grated on a coarse grater, finely chopped onions and pickled cucumber. Add dill and parsley green onions... Salt. Season with cream or mayonnaise.
This salad can be used as a filling for stuffing tomatoes or sweet peppers.
Radish salad with herbs The root vegetables of the radish are cut into thin slices. Young radish leaves are thoroughly washed, chopped finely, mixed with chopped root crops. The salad is seasoned with sour cream or mayonnaise and sprinkled with finely chopped green onions. Salt is added to taste.
Radish salad
Necessary
400 g of radish, 5 eggs, a glass of sour cream, green onion, dill, salt to taste.
Preparation
Cut the radish roots into thin slices with different colors - white, pink, red, raspberry, yellow (peel the white radish first), salt, season with sour cream. You can add pepper, sugar, vinegar. Put the radishes in a slide in a salad bowl, garnish with hard-boiled and chopped eggs, sprinkle with green onions and dill.
Radish drink
Necessary
For 10 pieces of radish: 4 cups of curdled milk, dill and parsley, salt to taste.
Preparation
Grate fresh radish on a coarse grater, mix with finely chopped dill and parsley. Pour all this into curdled milk, salt, mix and immediately serve.
Okroshka
Necessary
Bread kvass - 600 g, radish - 150 g, beef - 200 g, sour cream - 100 g, eggs - 2 pcs., Sugar -2 tsp, mustard - 1 tsp, dill - 2 tbsp. spoons.
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Preparation
Mix finely chopped boiled meat and radishes. Chop the green onions finely and grind with a little salt until the juice appears. Hard-boiled eggs, finely chop the protein into cubes. Grind the yolk, combine with sour cream, add green onions, mustard, sugar, salt to taste, mix thoroughly and dilute with kvass. Add the rest of the prepared foods to the resulting mixture, mix and let it brew for 30 minutes. Add dill when serving.
Not many people are familiar with the radish salad for the winter, but those who have tried pickled radishes at least once can no longer deny themselves the pleasure. Juicy, crunchy, it would seem, during the long months of being in the bank, it has not changed in any way, but on the contrary, it has improved its taste thanks to the salt.
Nobody argues about the beneficial properties of this vegetable. In order to saturate your body with a daily dose of ascorbic acid, it is enough to eat 2-3 pieces of radish. For people suffering from gastrointestinal diseases (except for ulcers), this vegetable will help cope with the disease. By eating a few root vegetables a day, you can quickly improve your metabolism. Radish will save your body from vitamin deficiency, but that's not all. In other words, radishes are indispensable in winter.
However, not everyone loves this vegetable for its bitter taste. However, this moment is resolved very quickly. Firstly, it is not the vegetable itself that tastes bitter, but its skin, and then only at an overripe stage. You can simply remove the skin and marinate or salt, or make a salad with this vegetable cut up. Then no one will notice any bitterness or anything other than a great taste.
How to make a radish salad for the winter - 15 varieties
Super recipe for young radishes for the winter
At the time when the first harvest begins to ripen, you can begin to think about harvesting for the winter. And one of the first vegetables, as we know, is radish.
The first step, of course, is to rinse the radishes well, cut off the butts and cut into circles. Finely chop the greens. Vegetable oil must be heated in a saucepan and boiled for 10-15 minutes, then cooled.
Mix the radishes and herbs.
Pour 2 liters of clean water into a saucepan, add salt and pieces of hot pepper, boil for 5-10 minutes. Then let it cool a little and add the vinegar.
Now you need to pour 3 tbsp into the banks. l. oil, then put the radish with herbs and pour the brine.
Sterilize salad jars.
In order to easily and easily sterilize jars of salad, you must first of all choose a suitable container. At its bottom we put a special rubber mat or any terry towel. We expose the banks so that they do not touch each other or with the side. Pour water over the "shoulders" of the jar and leave on fire for 5 to 20 minutes, depending on the volume of the jar.
Assorted vegetable salad with radish
An assortment of salads is always tasty and healthy. However, making an assortment of radishes and other vegetables is extremely difficult. And the point here is, first of all, the difference in harvest time. However, it is possible to find early tomatoes, cucumbers, zucchini and radishes in the same salad.
Peel my radishes and cut them in half.
To prevent the tomatoes from bursting in the jar, we will make punctures near the bottom with a toothpick.
Rinse the tomatoes and make punctures.
Rinse the cucumbers and also make punctures with a toothpick so that the air comes out. Now let's put together our salad. Cut off the butts of the zucchini and cut into circles.
At the bottom of the jar we put an umbrella of dill, then radishes, zucchini, cucumbers and tomatoes. Top with a few peppercorns, sugar and salt. At 3 liter jar 2 tbsp. l. sugar and 1 tbsp. a spoonful of salt. Pour boiling water, vinegar and set to sterilize for 20 minutes.
Pickled radish
We are so used to pickled cabbage and cucumbers, and pickled radishes are not cooked very often. But in vain, because it is incredibly tasty.
Peel the celery root and cut into slices. Pour salt, sugar, radish into the water (you don't need to cut small fruits), bay fox, pepper and boil for 10-15 minutes.
Then you need to add vinegar and sterilize the salad.
Radish and zucchini salad
Not everyone will like this salad. However, for connoisseurs of zucchini or simply those who support healthy eating in winter, this salad will be to your liking.
You usually need 2 tablespoons of sugar and 1 tablespoon of salt per liter of water. However, you can reduce the amount of sugar. Then put the pepper, bay leaf in the water and send it to the fire to boil. Meanwhile, my radishes and zucchini. You can cut the radishes and cut the zucchini into circles. As soon as the water boils, we send the radish there for 5 minutes, then 50 ml of vinegar. Leave it for another 5 minutes and pour it into the jar, where the zucchini mugs already lie.
Pickled radish salad
Radish is one of the very first and delicious vegetables ripening in the garden bed. So why not start preserving salads from the beginning of summer.
First of all, let's prepare the marinade. In water (300 ml) a teaspoon of salt, 2 sugar, peppers, cloves, vinegar and put on the fire to boil.
Prepare the radish. You can cut it as you wish. We send it to the marinade and boil for 10-15 minutes. Now you can send pickled radishes to a pre-sterilized jar. Then roll up or just close tightly.
Assorted vegetables
An assortment of vegetables in a jar is always an incredible smell, delicious snack and many memories of the summer.
We will wash all the vegetables. Peel the carrots into circles. We will disassemble the cabbage into inflorescences. We will clean the radish from the butts. Peel the garlic. At the bottom of the jar, put a currant leaf or any greens that will give off a smell, an umbrella of dill, peppercorns, cloves of garlic, then vegetables, starting with cabbage. Then add sugar, salt, pepper and finely chopped hot pepper and pour boiling water over it. Whether to add vinegar is up to you. Boil jars of salad for 20 minutes.
Canned radish
Fast and delicious recipe for the preparation of pickled radish. You can eat after 2 days.
In a saucepan, mix water, vinegars and sugar and boil. Cut the radish in half and cut off the tails.
After boiling, pour the marinade into the jar and add the radish. Roll up the jar or close it tightly. Keep cold.
Radish with assorted
Pickled pickles and tomatoes together can be found in every cellar. However, few people also add radishes to this salad. Let's try?
All the ingredients are washed, cleaned if necessary and cut into rings. Now let's put it in a jar in layers. Pour 120 g of sugar and 70 g of salt, pepper to taste. Pour boiling water over and add vinegar. Sterilize the salad jar for 20 minutes and roll up.
Lightly salted radish
Such a radish can be prepared both on the table and prepared for the winter.
We cut off the tails and heads from the radishes. Cut into 4 parts. Mix the radish with 40 g of vinegar, 40 g of boiled water, a spoonful of sugar and salt. Mix well. After 5 minutes, stir again. And put it in the refrigerator for a day. You can eat salad or roll it up in sterilized jars.
Salt the radish
We are all accustomed to pickled cucumbers and cabbage, but you don't need to get used to radishes, because they are so tasty that, having salted, even 20 cans will still not be enough for everyone.
Depending on the desired amount of salad at the exit, you can vary the amount of ingredients. Rinse the radishes well, remove the bottom, but leave the tail. You can cut the fruit in half. Now you need to grind the radish with salt. Garlic and red pepper must be minced and added to the radishes. Finely chop the greens and also send them to the salad. Leave everything for a few hours until the radish juices. Now you need to put the salted radish in jars and pour over the juice.
Pickled radish
Delicious and healthy radish, bears fruit only at the beginning of summer. However, you can keep it until winter.
First of all, you need to prepare the marinade. To do this, add all the spices to the water and boil. In the meantime, let's cook the radish.
You do not need to cut the small fruits of the radish, and if you rinse it well, then you do not need to cut off the tails.
Pickled radish looks very appetizing on a plate.
Radish with red currant
This salad will suit you if you are planting late radish varieties. After all, its zest lies precisely in the red currant.
- We clean the radish from the peel and tails. Peel and wash small onions. Pour 2 liters of water into a saucepan and add salt, peppercorns, and red currant juice. To do this, we will ceiling the berry and pass it through cheesecloth. Put the marinade on fire and bring to a boil.
- In the meantime, it is necessary to calcine the vegetable oil for 10 minutes.
- Now we put the salad in the jar as follows.
- First, pour 90 ml of oil into each jar, previously sterilized, then add the radishes, and only then fill with the marinade.
- The last stage is the sterilization of the salad for 20 minutes.
Radish salad for the winter
Often you have to quickly prepare a snack for the table, due to the fact that old friends suddenly dropped in? If yes, then prepare this salad more, it will help you out more than once.
This amount of products is enough for 2 cans of 700 ml.
First of all, let's prepare the main ingredient - radish. Cut off the tails and head, peel if necessary and cut into halves or quarters, depending on the size of the fruit. Coarsely chop the dill. Peel and cut the garlic in half. We sterilize the jars and begin to collect our salad. Put dill and radish in a jar, and then fill it with marinade.
Cooking the marinade. Add salt, sugar, bay leaf, pepper to a liter of water, you can add cloves and set on fire. Bring to a boil and pour in the salad. Now you need to re-sterilize the jars, but with the salad.
If you sprinkle grated radish before serving canned radish walnut, then its taste will knock everyone out.
Radish with herbs
Radish is one of the healthiest and at the same time delicious vegetables. You can use it in any form, and it is especially delicious pickled.
- Radish - 0.5 kg
- Parsley - a bunch
- Dill - bunch
- Salt - 30 g
- Sugar - 50 g
- Apple cider vinegar - 40 ml
- Currant leaves, cherries
First of all, cut into rings and sprinkle with salt. Pour seasonings, salt, sugar into the water and leave on fire until boiling. Meanwhile, finely chop the parsley and dill. Put currant and cherry leaves, garlic and a couple of onion rings at the bottom of the jar. Now you can put the radish with herbs and pour over the marinade. Then we roll it up.
Bon appetit in winter!
Rustic radish salad for the winter
Nice in the village in summer. It is good in the village in winter, because there are canned salads, such as this one.
- Rinse the radishes, cut off the heads and cut into slices.
- Boil the oil in a frying pan or saucepan for 10 minutes, then set to cool.
- Prepare the marinade from water, salt, sugar, chili pieces and spices. Having mixed all this, put on the fire and warm for 10 minutes, then add the radish and leave for another 10 minutes.
- Now in the previously sterilized jars, add 2 tablespoons of oil, then a layer of radish, then greens and finally brine. Boil the salad for 10-15 minutes and roll it up.
Radish salad for the winter - as the best vitamin for the body: a recipe with photos and videos
Radish blanks for the winter are not found in every cellar or pantry. And in general, it should be noted that this particular vegetable is always planted the least.
Radish for the winter
Radish for the winter - interesting and unusual snack that is easy to cook. Radish turns out to be crispy and mouth-watering, like pickled cucumbers. In winter, you can add it to salads or just eat it.
INGREDIENTS
- Fresh radish 1 Kilogram
- Dill 1 Piece
- Water 1 Liter
- Garlic 5 Cloves
- Black peppercorns 5 Pieces
- Vinegar 2 tbsp. spoons
- Salt 2 tbsp. spoons
- Bay leaf 2 pieces
Rinse the radish and cut into thin slices.
Put radish, peeled garlic cloves and dill in warm sterilized jars.
Let's prepare the brine. Boil a liter of water and add salt, peppercorns and bay leaves.
Pour vinegar into the prepared brine. Fill the radish with brine and twist the jars.
We turn the cans upside down and wrap them up for a day. Store in a cool place. Bon Appetit!
Radish for the winter - step by step recipe with photo on
Radish for the winter is an interesting and unusual snack that is easy to prepare. Radish turns out to be crispy and mouth-watering, like pickled cucumbers. In winter, you can add it to salads or just eat it.
Homemade radish preparations
Making homemade radishes from radish is perhaps more difficult than growing it. But with strict observance culinary recipes, you will be able to extend the consumption of radish for the whole long winter, while retaining its spicy pungent taste.
The advantage of canned radish is that you can use somewhat overripe root crops with a coarse peel for harvesting (it softens in the marinade).
- radish of autumn varieties
- 50 g granulated sugar
- 1 celery stalk, chopped
- 20-30 g of vinegar essence
Wash dense autumn radish of bright color, cut off leaves and roots.
Blanch the radishes for 2-3 minutes, place in scalded half-liter jars.
For the marinade, add sugar, vinegar essence, celery and salt to boiling water.
Pour boiling marinade over the radishes in jars.
Sterilize for 20-25 minutes, roll up, cover with a blanket and leave to cool.
- 1 kg fresh radish
- 1 liter clean cold water
- 2-4 bay leaves
- a small bunch of fresh dill
- 4-5 cloves of garlic
- 4-5 peas of black pepper
- 2 tablespoons 9% vinegar
- 2-3 tablespoons of salt
- some coriander optional
Prepare and sterilize liter or half liter jars.
Cut the radish and garlic into thick slices and lay them in layers: a layer of radish, a few sprigs of dill, a few cloves of garlic, and so on.
Dissolve salt in boiling water, add pepper, and other spices.
Pour the prepared brine into jars, add vinegar. Roll up the banks.
- 850g green onion feathers
- 230g parsley
- 350g vegetable oil
– hot peppers taste
Chop the radish into thin circles,
cut onion feathers into thin rings,
finely chop parsley with a knife. Mix everything in one container.
Boil vegetable oil in a saucepan for eight minutes over moderate heat, then cool slightly.
Prepare the brine: Add salt and hot pepper to boiling water. Boil, then cool it to 70 degrees and add vinegar.
Pour three tablespoons of hot oil into sterilized half-liter jars, then tightly lay the radish with herbs, pour the marinade.
Cover the jars with lids and sterilize for 15 minutes, then roll up. Cover with a blanket until it cools.
Per liter jar
- about 800 g of radish
- 2-3 cloves of garlic
- 6 peas of black pepper
- 1 bay leaf
- red pepper to taste
- 1 teaspoon of salt
- 2 teaspoons of sugar
- 2 tablespoons of vinegar
Wash radish of autumn varieties, cut off the ends, sort by size, large root crops can be cut in half, but put them in a separate jar.
Put onion, garlic, black peppercorns, bay leaf, red bitter pepper, dill flower on the bottom of the jar.
Place the radishes tightly in a jar and pour boiling water for 5-6 minutes.
Drain water into a saucepan, add salt and sugar.
Pour vinegar into a jar.
Pour boiling marinade over the jar (at first it is dark in color, then, when combined with vinegar, it will turn pink). Roll up the cans, cover with a blanket until they cool completely. The salad will taste better if you let it brew for at least a month.
- 1kg of autumn radish varieties
- a small bunch of parsley
- a small bunch of dill greens
- 100g green onions
- 1/2 onion onion
- 100g sunflower oil
- 20 vinegar essences
- 1 stalk of celery
- 10 black peppercorns
Cut the radish into circles 1-1.5 cm thick. Parsley, green and onion chop and mix with radish.
Pour 3 tablespoons of sunflower oil boiled for 7-8 minutes and a little chilled sunflower oil on the bottom of each half-liter jar (pour 6 tablespoons of oil into each liter jar), then put the vegetable mixture tightly.
For the marinade, boil water with sugar, vinegar essence, celery, pepper and salt.
Pour boiling marinade over the radishes in jars. Sterilize for 20-25 minutes, seal, cover with a blanket and leave to cool.
Homemade radish preparations will allow you to always have on hand an excellent sour-spicy snack from your grown autumn radish and a delicious original addition to various dishes.
Homemade radish preparations - Vienna dacha
Homemade radish preparations Homemade radish preparations are perhaps more difficult to make than to grow them. But with strict adherence to culinary recipes, you will be able to extend the terms of consumption
Delicious and simple recipes for marinating radishes for the winter
Radish is a delicious root vegetable associated primarily with spring. How tasty, fresh it makes any salad. But how can this miracle be preserved for a long period?
Radishes can be pickled! Such a preparation is perfectly stored, the root vegetable retains its pungent taste, but when pickled it becomes softer, soaked in marinade. Pickled radish for the winter looks exquisite on any table.
For our readers, we have specially prepared other interesting recipes blanks, such as: pickled boletus and pears, as well as salted garlic.
Pickled radish recipe for the winter
The hot fill method is the ideal way to preserve the product until winter. Radish turns out to be a little sweetish, but at the same time with a sharpness that is so appreciated in it. It is in the marinade that it is revealed in a new way, new, previously unknown notes are clearly felt in it.
You will need:
- 250 g radish;
- quarter 200 gr. a glass of water;
- a couple of peas of allspice;
- 1 tsp dried dill;
- 1 laurel leaf;
- steam without peas tsp salt;
- steam without peas tsp Sahara;
- 3 tbsp. l. vinegar.
How to pickle radishes for the winter:
- The radishes are sorted out and washed. All tails are removed from it. Each root vegetable is cut to make it easier for the marinade to penetrate.
- The water in a pan covered with enamel is boiled and mixed with sugar, salt and spices, after which it boils for a few more minutes.
- A few seconds before the completion of this process, vinegar is added to the water.
- The jars are washed with soda and sterilized, only after that the prepared radish is placed in them.
- Hot fill is poured into each jar.
- The product cools down and is closed with an ordinary nylon lid, after which it is transferred to the refrigerator.
- It is enough for the radish to stay in the marinade for a couple of days and you can safely eat it.
Marinated radish for the winter recipes with onions and garlic
The harvest, thanks to the addition of garlic and dill, turns out to be incredibly aromatic. It can be stored for a whole year in the refrigerator or cellar. But it is so tasty that it is eaten almost immediately and there are no problems with its storage for this reason at all. Seasoned with herbs and vegetable oil, radish does not linger on the table, there is always little of it, no matter how much you put it on a plate.
You will need:
- 250 g radish;
- 1 medium onion;
- a couple of cloves of garlic;
- 6 peas of black pepper;
- 1 laurel leaf;
- greens;
- half h. l. Sahara;
- 1 tbsp. l. vinegar;
- a two-hundred-gram glass of water;
- half st. l. dried dill.
Pickled radish recipe for the winter:
- Radish is washed, they do it very carefully so that neither dirt nor sand remains on it. Not careful washing can cause the lids to swell and ferment in the jars, which is why more attention should be paid to this process.
- All tails are removed from the root crop and immediately cut into circles.
- Garlic is cut into slices.
- The husk is removed from the onion and after that it is cut into slices. One onion should make 6 slices.
- Banks are washed with soda and sterilized. The sterilization process can be carried out both in the oven, and simply by steam.
- Spices, onions, garlic and only radishes on top of them are placed in the prepared container.
- Dill is placed on top of the radish.
- Water is boiled in an enamel-coated saucepan and immediately poured into jars.
- The water is in the jars for five minutes. During this time, it acquires a pink tint. It is poured back into the pot and boiled again.
- Sugar, vinegar and salt are added to each jar.
- All jars are filled with hot filling and quickly rolled up with lids.
- Inverted and wrapped jars stand until cool.
Important! Jars must be properly sealed. This is easy enough to check. Turning them upside down over the sink, you need to look. Do they not leak. Are bubbles appearing. Liquid leaks. If nothing like this is observed, everything is in order, the covers are rolled up properly.
Marinate radishes for the winter
A root vegetable pickled in this way surpasses cucumbers and tomatoes in its taste. The very first meal will help to make sure of this, the cucumbers will remain practically untouched, but the radish plate will be completely empty. And this despite the fact that radish with such preparation does not imply numerous fillings, which are simply necessary for pickling cucumbers.
You will need:
- 1 kg. radish;
- a two-hundred-gram glass of water;
- couple tsp vinegar;
- half h. l. salt;
- 1 tsp. Sahara;
- a couple of laurel leaves;
- a pair of black peppercorns.
How to pickle radishes for the winter:
- The radishes are washed as thoroughly as possible, the tails are cut off from it with a sharp knife on one side and on the other.
- On a cutting board, the root crop is cut into very thin, 3-4 mm thick. rings.
- The jars are washed with soda and sterilized, only after that neatly chopped radishes are laid out in them.
- The radish is joined by vinegar in the right amount, sugar, salt and spices.
- In a pan covered with enamel, the marinade is boiled and immediately after boiling it is poured into jars.
- Each jar is quickly rolled up. It is recommended to cool them in an inverted position for the complete dissolution of sugar and salt crystals.
Tip: in order for sugar and salt to dissolve without problems, they can be added to the water with which the cans are poured. In this case, the vinegar should be poured into boiling water, and not into the jars themselves.
Marinating radishes for the winter for spicy lovers
Here is the radish that lovers of spicy dishes will appreciate. The combination of radish and capsicum is a hot mixture that literally flies away "under the vodka". For any feast - this is just a godsend. Even meat dishes will not be as in demand as such a spicy radish.
You will need:
- one and a half kg. radish;
- a couple of black peppercorns;
- a couple of dill sprigs;
- a couple of laurel leaves;
- a couple of Art. l. salt;
- half a glass of vegetable oil;
- 5 two-hundred-gram glasses of water;
- half a two-hundred-gram glass of vinegar;
- a couple of pepper pods.
Marinate radishes for the winter:
- The radishes are sorted out, washed, and all tails are removed without exception. Only after that it is cut into thin circles, the thickness of which should not exceed 5 millimeters.
- The dill is rinsed under running water, crushed and mixed with a neatly chopped small root vegetable.
- The vegetable oil is poured into the frying pan and heated as hot as possible so that it splashes and cools down immediately.
- Water is poured into an enamelled pot and boiled.
- Pepper pods are washed and cut into small pieces.
- Finely chopped peppers are added to the water, and the water continues to boil for about ten minutes.
- After that, the water is cooled, it is added required amount vinegar. It is strictly forbidden to add vinegar to boiling water, it will lose its properties, and the workpiece will not turn out the way it should be.
- Banks are washed with soda and sterilized, only after that already cooled oil is poured into them, radish sliced into circles, greens are laid out.
- The entire contents are filled with marinade and immediately covered with lids.
- Each jar is sterilized for half an hour in a pot of water, after which it is immediately rolled up.
Advice: neglect sterilization, you should not reduce its duration on your own. This is an important process, an integral part of conservation. With its help, proper storage is ensured, the possibility of the lids swelling is minimized. And what could be more important than the safety of such a tasty product?
Pickled whole radish for the winter with aspirin
Radish, the product is quite watery, besides, it is also quite capricious, and accordingly it is very problematic to prepare it for the winter. But just one tablet of aspirin works wonders, there is no fermentation in the jars. They can stand excellently until next spring. And next spring, fresh radish will appear and all the preparations will need to be done again.
You will need:
- 200 gr. early radish;
- a couple of dill sprigs;
- 1 tsp salt;
- half h. l. Sahara;
- quarter 200 gr. glasses of vinegar;
- a two-hundred-gram glass of water;
- 1 aspirin tablet.
Marinating radishes for the winter recipe:
- The radishes are sorted out, leaving extremely dense specimens without a void in the middle.
- Each root crop is washed, and this process must be carried out carefully, scrupulously, so as not to miss the slightest speck, not a single tiny grain of sand. Only after that all tails are carefully removed from it with a knife.
- The jars are washed with soda and sterilized, only after that the prepared radish is placed in them until they are filled to the very top.
- In a pan covered with enamel, water is boiled and immediately poured into jars, where it will stay for the next quarter of an hour.
- After the roots have warmed up well, the water is poured back into the pan and boiled again, only this time with vinegar, salt and sugar.
- Parsley joins the radish. It can be added as a whole twig or finely chopped with a knife - that's as you like.
- A freshly boiled marinade is poured into each jar, aspirin is added, and they are promptly rolled up with lids treated with boiling water.
- In the inverted position, the jars cool and move to a cool enough place protected from sunlight.
The abundance of radish pickling variations is direct evidence that the root vegetable in sour filling is tasty and healthy dish... If, nevertheless, there are any doubts, you can close just a few jars as an experiment. It is highly likely that a much larger quantity will already be pickled next year. Indeed, pickled radish is even more delicious than fresh, no matter how paradoxical it may seem.
Delicious and simple recipes how to pickle radishes for the winter
Pickled radish for the winter looks exquisite on any table. The workpiece is perfectly stored, the root crop retains its taste and useful properties.
Radish is a healthy and affordable vegetable that becomes especially popular during the summer. It is added to various salads and, of course, to okroshka - a traditional dish Russian cuisine, loved by many. Radish is a type of sowing radish. The vegetable has an unusual appearance, small size and characteristic bitter taste. Useful properties possesses not only the root crop itself, but also its tops. The fruit can be pink, red, white and other colors. In shape, it is round, elongated, oval.
Vegetable properties
The composition of the radish contains a large amount of iron, magnesium, potassium, phosphorus, vitamin C. The use of such a vegetable helps to improve appetite and prevent digestive system problems. Also, the unusual product contains a lot of fiber, which helps the body to cope with harmful toxins and impurities.
Another vegetable improves metabolism well, so if you dream of getting rid of a couple of extra centimeters at the waist, then be sure to include radish dishes in your diet. Radishes help keep your blood sugar levels at an optimal level. It helps to reduce the amount of cholesterol in the blood, as well as to normalize the liver.
Radish is 95 percent water, so its calorie content is minimal - 16-20 kcal per 100 grams of product.
Basic combinations
In order for a dish with the addition of radishes to be not only tasty, but also to bring maximum benefit to the body, it is necessary to choose products wisely. The vegetable goes well with many ingredients, including courgettes, any kind of cabbage, potatoes, tomatoes and cucumbers. And a company of various greenery will only improve taste qualities radish. It is good to combine the product with boiled eggs, apples, seeds, cheese.
Radish is often added to meat and sausage dishes. It is best to season food with natural mayonnaise, sour cream, olive or vegetable oil.
Salad recipes
There are a huge variety of dishes that are made with the addition of radishes. We list a few recipes that will definitely not leave you indifferent.
Salads
With young potatoes
This salad will bring many nutrients and vitamins to your body. This is a great option for those who like to eat delicious food! Cook a pound of washed potatoes in their uniform. Then the vegetable needs to be beautifully cut into small wedges. Rinse the radishes thoroughly, remove the stalks and cut into slices.
The main part of the dish is ready, now it is necessary to prepare a fragrant spicy sauce. To do this, mix 1 large spoonful of sweet mustard with the same amount of red wine vinegar. Add a little salt, chopped sweet onions, olive oil. Mix everything well and pour over the potatoes with radish with this dressing.
Sprinkle chopped parsley over the salad before serving.
With cucumber and melon
This method of preparing radish salad is quite unusual and rare. But it's definitely worth a try. To prepare this snack, you will need the following components:
- half a kilogram of sweet melon;
- a bunch of radishes and lettuce;
- a handful of almonds;
- 2 fresh cucumbers;
- some green onions;
- 1 small spoonful of peanut butter
- 100 grams of sprouted beans;
- a pinch of salt.
The main part of the dish will be prepared from these products. And to make the sauce, you will need:
- ground black pepper;
- lime juice;
- walnut oil.
Remove the skins and seeds from the cucumbers and melons, cut the food into small cubes, lightly salt and place in a colander over a deep bowl. When the juice has drained, you can transfer the melon and cucumber to the salad bowl. Send radish slices, sprouts, green onions there. Now peel the nuts, divide them in half, fry until golden brown and pour into a salad bowl.
To make the dressing, whisk the peanut butter, lime juice and honey together using a blender or a regular whisk. Pour this sauce over the food in a salad bowl and mix everything gently. Put the finished dish on a plate with lettuce leaves, sprinkle with pepper or any other seasoning on top.
By the way, instead of a melon, you can put a watermelon in a salad.
With rice and vegetables
Basmati rice is ideal for this dish. Thoroughly rinse 1 cup of this cereal in plenty of cold water and boil it in the usual way. While the rice is cooking, peel and chop the shallots and parsley. Chop five medium radishes into thin round slices, divide the same number of cherry tomatoes into 2 halves. After that, pour the guest pine nuts into a frying pan without vegetable oil and lightly fry them.
Then boil 2 sliced fresh carrots in salted water. Now combine all cooked vegetables, herbs and rice in a suitable bowl.
Top with olive oil mixed with spices, thyme and wine vinegar... And at the end of the composition, add the fried pine nuts... This dish is eaten both hot and cold.
With rice and avocado
All the ingredients that make up this dish go well with each other. The salad turns out to be healthy, incredibly tasty and nutritious. You will need the following products for it:
- ripe avocado (larger than medium) - 1 pc .;
- juice of 1 lemon;
- wild rice - 200 grams;
- olive oil;
- hot pepper flakes;
- salad sheets;
- salt;
- green onions;
- radish - 5-7 pcs.;
- white beans - 200 g.
The process of preparing such a dish will not take you much time. First, put the rice to cook, and at this time, prepare the rest of the products. Avocados need to be peeled, free from bones, cut into large slices, salt and seasoned with lemon juice. Put the avocado in a bowl, add chopped greens, boiled beans and radishes, cut into 2 parts. After the rice is ready, all that remains is to mix it with these ingredients.
At the end of the dish, pour it with olive oil sauce mixed with pepper, salt, lemon juice. The salad is now completely ready to serve. It can be not just a light snack, but also a complete lunch or dinner.
With quail eggs
We offer an unusual way of cooking traditional and beloved by everyone vegetable salad with radish and egg. For this recipe you will need 2 quail eggs, but you can replace them with chicken. You will also need 2 fresh cucumbers and potatoes, 1 carrot, 300 grams of radishes, a bunch of salad greens, onions, dill, mayonnaise, lemon juice and seasonings to taste. We recommend using a little sugar, salt and black pepper. Boil or peel potatoes in their skins. Doing this before or after cooking doesn't matter.
Peel the boiled eggs and cut into slices. This will make them look especially beautiful in a salad. Give the same shape to the rest of the vegetables. All greens must be finely chopped, and lettuce leaves must be divided into leaves of different sizes. Combine all components in one container, mix and season with mayonnaise or sour cream, add spices.
What else to cook?
The options for making a salad with radishes can be listed endlessly, so let's move on to other recipes.