Radish is the first spring vegetable that saturates the body with a mass of nutrients after the winter lack of vitamins. The sharp, refreshing taste of radish perfectly complements various salads. In addition to salads, there are also other recipes for radish dishes.
Salad recipe with radish, cucumber, egg and cheese
You will need the following products: a bunch of radishes, 2 fresh medium-sized cucumbers, 2 chicken eggs, any pickled cheese, a few sprigs of fresh parsley and dill, a few stalks of green onions, salt to taste, 50 g sour cream or yogurt without filler.
Wash radishes, cucumbers, herbs, and onions. Cut the radishes and cucumbers into small slices, finely chop the herbs and onions. Since radish tops contain even more nutrients than the root vegetables themselves, cut them up and also use them as an ingredient in a salad.
Boil chicken eggs hard-boiled, cool and peel. Chop the eggs into small pieces. Cut the cheese into small cubes. Combine all the components of the salad, season with yogurt or sour cream, salt and stir. Many brine cheeses are quite salty, so keep this in mind when adding salt.
Recipe for curd mass with radishes and green onions
You will need the following products: 180 g of cottage cheese, 5 large radishes, 100 g of sour cream, a few stalks of green onions, salt to taste.
Mix cottage cheese with sour cream and salt, grind well. Wash and dry the green onions, chop finely. Wash the radishes and cut them into small cubes. Add green onions and radishes to the curd mass, mix thoroughly.
Recipe for radish and egg sandwiches
You will need the following products: 200 g of radish, 100 g of sour cream, 2 chicken eggs, 5 slices of bread, a few sprigs of fresh dill, salt to taste.
Hard boil the eggs, peel and grate on a medium grater. Wash the radishes and dill. Grate the radish too, finely chop the dill. Combine radish, eggs and dill, season with sour cream, add salt and stir. Spread the resulting mass on slices of bread.
Recipe for cold soup with radishes, sorrel and beet tops
You will need the following products: 2 liters of water, 1 bunch of radishes, a large bunch of beet tops, a large bunch of sorrel, 2 large fresh cucumbers, a bunch of green onions, a bunch of dill, salt and black pepper to taste, sour cream to taste.
Wash the beet tops and sorrel. Boil water and put the tops of the sorrel into it, cook for 10 minutes. Remove the greens with a slotted spoon, twist them in a meat grinder or chop them with a blender. Strain the broth left over from boiling the sorrel and beet tops. Cool the broth and pour the chopped tops with sorrel over it.
Wash cucumbers, radishes, green onions, and dill. Cut the cucumbers and radishes into thin slices, and finely chop the radish tops, dill and green onions. Add vegetables and herbs to the broth with beet tops and sorrel, salt, pepper and stir.
Pour the soup into bowls, add sour cream.
