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Hot radish dishes. Tell me, dear ones, what can be made from boiled radish? Bitter medicine: benefits of black radish

Description of the composition and health benefits of black radish. Harm and contraindications to its use. Recipes for preparing delicious dishes with this vegetable and all its secrets.

The content of the article:

Black radish is a herbaceous perennial plant of the Brassica family, found both wild and cultivated. It consists of tops and round roots with white pulp. Both are used as food, but most often it is the latter. This vegetable crop supposedly originated from Ancient Egypt, from where it eventually spread to Rome and Hellas. She was also “favored” in Rus' and loved in Asia. Today this species is grown in North America, Europe, and Australia. The fruits weigh from 200 g to 1 kg, have a bitter taste and are used raw, fried, boiled, baked and stewed. The most popular dish with them is salad.

Composition and calorie content of black radish

This type is the most useful of all existing ones, although there are not many vitamins. This is explained by the fact that the chemical composition of black radish is perfectly balanced.

The calorie content of black radish per 100 g is 36 kcal, of which:

Proteins - 1.9 g;
Fats - 0.2 g;
Carbohydrates - 6.7;
Organic acids - 0.1 g;
Dietary fiber - 2.1 g;
Water - 88 g;
Ash - 1 g.

Vitamins per 100 g:

A, RE - 3 mcg;
Beta-carotene - 0.02 mg;
B1, thiamine - 0.03 mg;
B2, riboflavin - 0.03 mg;
B5, pantothenic acid - 0.18 mg;
B6, pyridoxine - 0.06 mg;
C, ascorbic acid - 29 mg;
E, alpha tocopherol, TE - 0.1 mg;
Vitamin RR, NE - 0.6 mg;
Niacin - 0.3 mg.

Macroelements per 100 g:

Potassium, K - 357 mg;
Calcium, Ca - 35 mg;
Magnesium, Mg - 22 mg;
Sodium, Na - 13 mg;
Phosphorus, Ph - 26 mg.

Digestible carbohydrates per 100 g:

Starch and dextrins - 0.3 g;
Mono- and disaccharides (sugars) - 6.4 g.

Of the microelements, the composition contains only iron (Fe) - 1.2 mg.

Useful properties of black radish

Although this vegetable cannot be called a leader in the content of micro-, macroelements and vitamins, its effect is truly complex. It has diuretic, choleretic, analgesic, cleansing, antispasmodic and expectorant effects. That is why it is very useful to use for the health of the heart, blood vessels, kidneys, bladder, stomach and intestines. This is especially true for older people, children and pregnant women suffering from anemia.

Black radish helps with the following problems:

Poor digestion. Possessing cleansing and antimicrobial properties, it removes toxins, waste and salts from the body, suppresses the activity of pathogenic microorganisms, and has a beneficial effect on the liver. All this allows you to normalize stool, improve appetite, and lose weight.
Bladder dysfunction. Here, the benefits of black radish are manifested by the elimination of burning sensation during urination, the removal of salts from the body, the destruction of infections that provoke inflammation of the walls of the organ and abdominal pain.
Increased bilirubin. This is true if it is caused by stagnation of bile, which often occurs against the background of an inflection of the gallbladder or biliary dyskinesia. As a result, the yellowing of the skin goes away, strength appears, and the head is not so dizzy.
Sick kidneys. Here we are talking about pyelonephritis, microliths, stones. The effectiveness of radish in such cases can be explained by its strong anti-inflammatory and inhibitory properties.
Abnormal stool. The problem is solved both in case of constipation and diarrhea, by normalizing the microflora, eliminating dysbacteriosis, bloating and flatulence, and cleansing the intestines. But all this is possible only if there is no talk of colitis, gastritis and other serious gastrointestinal diseases.
Skin diseases. This refers to eczema, dermatitis, and urticaria, since black radish has a disinfectant effect. Containing more than 80% water, it quickly restores its balance in the body and eliminates dry skin.
Predisposition to diseases of the cardiovascular system. This applies to atherosclerosis, thrombosis, myocardial infarction, stroke, etc. This vegetable effectively alkalizes the body, thins the blood, and ensures its normal circulation.
Anemia. By itself, such radishes will not be able to cope with this phenomenon, but, being rich in ascorbic acid, they will contribute to better absorption of iron coming from other products. After strengthening the immune system, viruses and bacteria will no longer be so scary! That is why it is very important to use it for flu, colds, ARVI.

Note! The juice of root vegetables is much healthier than the pulp, and the peel contains practically no important substances at all.

Harm and contraindications to the use of black radish

This vegetable is healthy only when consumed in moderation. Crossing this line can result in sharp abdominal pain, nausea, belching, and colic. This is due to the fact that the pulp and juice contain active substances that irritate the walls of the stomach and intestines. That is why you should never eat it on an empty stomach - before doing this you should at least drink water, or even better, put something more “serious” in your mouth.

You should not joke with black radish in the following cases:

Gastritis. It is dangerous only if accompanied by high acidity. In this case, sour belching, nausea, and severe pain in the stomach may occur. During the fading stage of the disease, you can still eat a little of the product, but during an exacerbation it is better to completely abandon it.
Colitis. Here everything is the same as with gastritis. In the chronic form, without pronounced pain syndromes, you can only afford a little boiled, stewed or baked pulp. Juice, especially raw juice, is strictly contraindicated here.
Acute inflammatory processes. This applies to absolutely all organs - liver, stomach, intestines, kidneys, bladder, etc.
Ulcer of the stomach and duodenum. There can be no concessions from doctors here. Any radish, even boiled one, can cause a severe attack and aggravate the current situation.

Fans of this root vegetable should take care of their teeth, as it can destroy enamel. This is especially important if she is weak and lacks calcium and fluoride. To protect yourself from this, you should use a mouthwash immediately after eating.

Recipes for dishes with black radish

To make the dish tasty, you should choose fruits with thick, intact skin. There should be no mold or stains on it. It is important that the tail is solid and the size of the root crop reaches from 7 to 13 cm in diameter. These vegetables, being slightly bitter, are best supplemented with other ingredients. They go well with carrots, beets, herbs, onions, and cabbage. The most popular are salads, which are great during the cold season. But it’s worth preparing all this only after making sure that the contraindications of black radish have nothing to do with you.

Below we will offer several recipes for completely different dishes:

Salad. This is a quick fix! You will need to wash and peel 2 young beets, carrots, white onions and the main vegetable. Now cut all this into thin strips, combine, pour over unrefined corn oil and apple cider vinegar to taste. Add a little salt and sprinkle with grated hard cheese, which will be enough for 100 g. Arrange the salad on large plates and garnish with cilantro umbrellas on top.
Okroshka. Boil 3 potatoes with their skins and 2 eggs, and then peel them. Next, chop both as finely as possible. Now chop two cucumbers, peel the radish (1 pc.) and grate the root vegetable. Then add 1 tsp. apple cider vinegar, 3 tbsp. l. mayonnaise or sour cream, salt to taste. The last step is adding kefir, kvass, whey or water, depending on what you like best. The volume of liquid is selected at your discretion. Stir the finished okroshka, cover with a lid and place in the refrigerator to cool. Before serving, add green onions and dill.
Stuffed eggs. They will need to be boiled, you need 5-6 pieces. Next, the eggs are cooled, divided in half, and the yolk is removed. Grated peeled radishes (2 pcs.), mixed with the same carrots (1 pc.) and salt, are placed in the resulting depression. The top of the dish is sprinkled with dill.
Pies. Buy ready-made dough or make it with kefir (1 tbsp liquid + 3 tbsp flour + egg, 3 pinches of salt and dill). Let it lie for 2-3 hours under a napkin, divide it into several parts, roll it out and make the filling. To prepare it, you need to wash, peel, grate and fry the radishes (2-3 pcs.). Next, the mass is salted, placed on cut and rolled out dough circles and closed, pinching the ends. Then they are rolled out with a rolling pin and fried in a large amount of refined oil. The pies are placed on the table along with sour cream.
Kimchi soup. Cut pork meat (300 g) into cubes and rub with garlic. Then cut 1 carrot into strips, radish into cubes and 1 onion into rings, which will need to be fried. Next, without removing the pan from the stove, pour the meat that has absorbed the smell of garlic into it and keep it on low heat for 30 minutes. After this time, pour boiling water (2.5 l) over all ingredients and cook for 20 minutes, then add grated tofu (120 g), green onions, ground pepper, soy sauce (2 tbsp) and salt to taste. This dish turns out to be very spicy, so it can only be consumed with a healthy stomach; it is of Korean origin.
Salad for preservation for the winter. To roll 10 half-liter cans, you need to take 10 pieces. radishes, 4 carrots, 3 beets and one head of white cabbage. Wash, peel and chop all this. Then crush the mass with clean hands, add salt to taste and add sugar (0.5 tbsp.). Then leave the mixture to drain for 3 hours and after this time, pepper, pour in 5 tbsp. l. wine vinegar, add chopped onion and 10 cloves of garlic twisted in a meat grinder. Then wash and sterilize the jars and metal lids, dry and fill to the top with salad. Roll them up and place them in a warm place under a blanket for 3 days, after which place them in the refrigerator. This salad can be served with mashed potatoes, cereals, pasta and any other dishes.
Stuffed radish. You need 5 pieces. Vegetables are washed, peeled and the pulp is taken out of them, leaving 2-3 cm at the walls. Then they are rubbed with salt and filled with a mixture of boiled rice (120 g), a bunch of dill, and grated hard cheese (100 g). Next, place the radish on a greased baking sheet and put it in the oven for 30 minutes.

The very important thing here is that you can stock up on this vegetable in advance. It is perfectly stored both in the basement and in the refrigerator, but at high temperatures it deteriorates in literally 2-3 days, starting to rot. The same can be said about peeled root vegetables, which cannot be left even in suitable conditions. In this form, they quickly turn black, become more bitter and tough. To prevent this from happening, you need to wrap them in plastic bags with 2-3 holes.

Important! This vegetable is a source of healthy and quite tasty juice. If there is no special equipment for its preparation, it will be enough to twist the peeled fruits in a meat grinder and squeeze out the liquid through cheesecloth.

This variety is much more often grown in gardens in the CIS than Daikon, although it is not as tasty as the latter. It is believed that it is less picky in care and can easily grow even without watering and fertilizing. Despite this, you can hardly find it in the supermarket; store shelves are filled with a white analogue.

Black radish tastes like radishes because it is just as bitter. In rainy weather it grows sweeter, and in drought it has an unpleasant, pungent aftertaste. It is produced not by the pulp, but by the peel, which is therefore not usually eaten. The plant loves black soil, although it can also be seen on loamy soils.

The wonderful properties of black radish were used by the ancient Egyptians during the construction of the pyramids. They said that this root vegetable gives them the strength they need for work, calms them down, and satisfies their hunger well. There is also one legend that says that when Apollo was asked why this vegetable was useful, he compared it with gold and ordered to exchange it for this metal.

Radish is not grown in greenhouses, as it is well preserved from summer until the next harvest. It is not popular on the market and is quite inexpensive, despite the fact that it is an ideal candidate for the winter menu.

What to cook from black radish - watch the video:

Considering how different and interesting black radish recipes are, you definitely shouldn't go hungry if you choose it. Of course, it cannot claim to be the most delicious and healthy vegetable, but it will absolutely diversify your menu!

Composition and calorie content
Beneficial features
Harm and contraindications
Dish recipes
Interesting Facts

Black radish is a herbaceous perennial plant of the Brassica family, found both wild and cultivated. It consists of tops and round roots with white pulp. Both are used as food, but most often it is the latter. This vegetable crop supposedly originated from Ancient Egypt, from where it eventually spread to Rome and Hellas. She was also “favored” in Rus' and loved in Asia. Today this species is grown in North America, Europe, and Australia. The fruits weigh from 200 g to 1 kg, have a bitter taste and are used raw, fried, boiled, baked and stewed. The most popular dish with them is salad.

Composition and calorie content of black radish

This type is the most useful of all existing ones, although there are not many vitamins. This is explained by the fact that the chemical composition of black radish is perfectly balanced.

The calorie content of black radish per 100 g is 36 kcal, of which:

Proteins - 1.9 g;
Fats - 0.2 g;
Carbohydrates - 6.7;
Organic acids - 0.1 g;
Dietary fiber - 2.1 g;
Water - 88 g;
Ash - 1 g.

Vitamins per 100 g:

A, RE - 3 mcg;
Beta-carotene - 0.02 mg;
B1, thiamine - 0.03 mg;
B2, riboflavin - 0.03 mg;
B5, pantothenic acid - 0.18 mg;
B6, pyridoxine - 0.06 mg;
C, ascorbic acid - 29 mg;
E, alpha tocopherol, TE - 0.1 mg;
Vitamin RR, NE - 0.6 mg;
Niacin - 0.3 mg.

Macroelements per 100 g:

Potassium, K - 357 mg;
Calcium, Ca - 35 mg;
Magnesium, Mg - 22 mg;
Sodium, Na - 13 mg;
Phosphorus, Ph - 26 mg.

Digestible carbohydrates per 100 g:

Starch and dextrins - 0.3 g;
Mono- and disaccharides (sugars) - 6.4 g.

Of the microelements, the composition contains only iron (Fe) - 1.2 mg.

Useful properties of black radish

Black radish helps with the following problems:

Poor digestion. Possessing cleansing and antimicrobial properties, it removes toxins, waste and salts from the body, suppresses the activity of pathogenic microorganisms, and has a beneficial effect on the liver. All this allows you to normalize stool, improve appetite, and lose weight.
Bladder dysfunction. Here, the benefits of black radish are manifested by the elimination of burning sensation during urination, the removal of salts from the body, the destruction of infections that provoke inflammation of the walls of the organ and abdominal pain.
Increased bilirubin. This is true if it is caused by stagnation of bile, which often occurs against the background of an inflection of the gallbladder or biliary dyskinesia. As a result, the yellowing of the skin goes away, strength appears, and the head is not so dizzy.
Sick kidneys. Here we are talking about pyelonephritis, microliths, stones. The effectiveness of radish in such cases can be explained by its strong anti-inflammatory and inhibitory properties.
Abnormal stool. The problem is solved both in case of constipation and diarrhea, by normalizing the microflora, eliminating dysbacteriosis, bloating and flatulence, and cleansing the intestines. But all this is possible only if there is no talk of colitis, gastritis and other serious gastrointestinal diseases.

Skin diseases. This refers to eczema, dermatitis, and urticaria, since black radish has a disinfectant effect. Containing more than 80% water, it quickly restores its balance in the body and eliminates dry skin.
Predisposition to diseases of the cardiovascular system. This applies to atherosclerosis, thrombosis, myocardial infarction, stroke, etc. This vegetable effectively alkalizes the body, thins the blood, and ensures its normal circulation.
Anemia. By itself, such radishes will not be able to cope with this phenomenon, but, being rich in ascorbic acid, they will contribute to better absorption of iron coming from other products. After strengthening the immune system, viruses and bacteria will no longer be so scary! That is why it is very important to use it for flu, colds, ARVI.

Harm and contraindications to the use of black radish

You should not joke with black radish in the following cases:

Gastritis. It is dangerous only if accompanied by high acidity. In this case, sour belching, nausea, and severe pain in the stomach may occur. During the fading stage of the disease, you can still eat a little of the product, but during an exacerbation it is better to completely abandon it.

Colitis. Here everything is the same as with gastritis. In the chronic form, without pronounced pain syndromes, you can only afford a little boiled, stewed or baked pulp. Juice, especially raw juice, is strictly contraindicated here.
Acute inflammatory processes. This applies to absolutely all organs - liver, stomach, intestines, kidneys, bladder, etc.
Ulcer of the stomach and duodenum. There can be no concessions from doctors here. Any radish, even boiled one, can cause a severe attack and aggravate the current situation.

Recipes for dishes with black radish

Below we will offer several recipes for completely different dishes:

Salad. This is a quick fix! You will need to wash and peel 2 young beets, carrots, white onions and the main vegetable. Now cut all this into thin strips, combine, pour over unrefined corn oil and apple cider vinegar to taste. Add a little salt and sprinkle with grated hard cheese, which will be enough for 100 g. Arrange the salad on large plates and garnish with cilantro umbrellas on top.
Okroshka. Boil 3 potatoes with their skins and 2 eggs, and then peel them. Next, chop both as finely as possible. Now chop two cucumbers, peel the radish (1 pc.) and grate the root vegetable. Then add 1 tsp. apple cider vinegar, 3 tbsp. l. mayonnaise or sour cream, salt to taste. The last step is adding kefir, kvass, whey or water, depending on what you like best. The volume of liquid is selected at your discretion. Stir the finished okroshka, cover with a lid and place in the refrigerator to cool. Before serving, add green onions and dill.
Stuffed eggs. They will need to be boiled, you need 5-6 pieces. Next, the eggs are cooled, divided in half, and the yolk is removed. Grated peeled radishes (2 pcs.), mixed with the same carrots (1 pc.) and salt, are placed in the resulting depression. The top of the dish is sprinkled with dill.

Pies. Buy ready-made dough or make it with kefir (1 tbsp liquid + 3 tbsp flour + egg, 3 pinches of salt and dill). Let it lie for 2-3 hours under a napkin, divide it into several parts, roll it out and make the filling. To prepare it, you need to wash, peel, grate and fry the radishes (2-3 pcs.). Next, the mass is salted, placed on cut and rolled out dough circles and closed, pinching the ends. Then they are rolled out with a rolling pin and fried in a large amount of refined oil. The pies are placed on the table along with sour cream.
Kimchi soup. Cut pork meat (300 g) into cubes and rub with garlic. Then cut 1 carrot into strips, radish into cubes and 1 onion into rings, which will need to be fried. Next, without removing the pan from the stove, pour the meat that has absorbed the smell of garlic into it and keep it on low heat for 30 minutes. After this time, pour boiling water (2.5 l) over all ingredients and cook for 20 minutes, then add grated tofu (120 g), green onions, ground pepper, soy sauce (2 tbsp) and salt to taste. This dish turns out to be very spicy, so it can only be consumed with a healthy stomach; it is of Korean origin.
Salad for preservation for the winter. To roll 10 half-liter cans, you need to take 10 pieces. radishes, 4 carrots, 3 beets and one head of white cabbage.
Wash it, peel it and chop it. Then crush the mass with clean hands, add salt to taste and add sugar (0.5 tbsp.). Then leave the mixture to drain for 3 hours and after this time, pepper, pour in 5 tbsp. l. wine vinegar, add chopped onion and 10 cloves of garlic twisted in a meat grinder. Then wash and sterilize the jars and metal lids, dry and fill to the top with salad. Roll them up and place them in a warm place under a blanket for 3 days, after which place them in the refrigerator. This salad can be served with mashed potatoes, cereals, pasta and any other dishes.
Stuffed radish. You need 5 pieces. Vegetables are washed, peeled and the pulp is taken out of them, leaving 2-3 cm at the walls. Then they are rubbed with salt and filled with a mixture of boiled rice (120 g), a bunch of dill, and grated hard cheese (100 g). Next, place the radish on a greased baking sheet and put it in the oven for 30 minutes.

Interesting facts about black radish

What to cook from black radish - watch the video:

Source: tutknow.ru

Kinds

Several of the most popular varieties of radish are known: white - especially spicy, from which the expression “worse than bitter radish” arose, and black - also spicy, but widely used in folk medicine.

The Chinese radish (also called lobo or Margelan radish) grows in Asia and is much less pungent than the previous two varieties. The Japanese daikon radish differs in appearance from its relatives in its elongated and rather large white root vegetable.

Use

It is recommended to prepare a “winter” salad from spicy varieties of radish - grate, add salt to taste, sprinkle with vegetable oil (especially unrefined) and serve with black rye bread. This vitamin salad improves the overall tone of the body and helps resist viruses and colds.

Radish can be stewed with meat or pickled. In France, they make soup from fried radish slices - how can one not recall the Russian prison, in which radish was an obligatory component.

Margelan radish can be eaten just like that, raw, and added to a variety of vegetable salads.

Composition and properties

All types of radish contain phytoncides, thanks to which radish has such a specific taste, and it is they that protect us from viruses. The sharper the taste, the more phytoncides there are in the root vegetable. So it is especially useful to eat hot radishes both when flu epidemics begin and during the cold season - to maintain the vitality of the body at the required level.

Radish is a unique remedy that helps with long-term bronchitis and dry cough. For this purpose, you need to get a black radish (it is often sold in markets), cut off the top of the root crop and cut a funnel in the middle - deep enough (about 5 cm deep) and wide enough. Put honey in this funnel, and the next day the juice will be ready, which you need to take a tablespoon several times a day, 40 minutes before meals. Add honey as needed and the juice will continue to form. In order to have enough juice for all daily meals, you can buy several fruits at once and add honey to them at the same time. Instead of honey, you can use sugar - the main thing in this case is radish juice, which is “pulled” with sugar or honey from the radish. With this treatment, the cough softens within two days, but you should continue taking the juice so that the disease goes away faster. Radish juice obtained in the same way has a choleretic effect.

Attention! All types of radish enhance gastric and intestinal activity, which is certainly beneficial, but people with diseases of the gastrointestinal tract need to be careful: the use of radish is contraindicated for them. Radish is also contraindicated for heart and kidney diseases.

Calorie content and nutritional value of radish

The calorie content of radish is 36 kcal.

Nutritional value of radish: proteins - 1.9 g, fats - 0.2 g, carbohydrates - 6.7 g

Source: lady.mail.ru

Radish and its varieties

Seeded radish is a popular root crop; it can be found in many summer cottages. Even a novice gardener can grow radishes. But what type of vegetable should you choose? There are several representatives of the “rare family”, and absolutely all of them contain many vitamins, organic acids, and minerals. The crispy pulp also contains phytoncides, lysozyme, fiber, enzymes, and a number of other valuable substances.

The most famous type of root vegetable is black radish. The inside of the vegetable is white, crispy, but very spicy and bitter. Root vegetables can grow over a kilogram, but due to the high presence of essential oils, not everyone likes them. But this vegetable is stored better than others and can last until spring and even next summer.

Green radish, or loba, Margelan radish, is the most commonly used type of vegetable in cooking. It is ideal for fresh salads, because there is no bitterness in it, and the spiciness is very moderate. The pulp of the vegetable can be white or red, the root vegetables are very juicy, medium and large in size. A subtype of loba is the pink, red and purple radish, and they have almost the same taste.

White daikon radish is sweet and almost not bitter. The shape of the daikon is elongated, its length reaches enormous sizes, and its weight reaches 4 kg. Daikon can be stored successfully for a very long time and is especially rich in vitamin C and iron.

What can you cook with radish?

For the most part, radishes are added to salads. It can be grated, combined with onions, carrots, seasoned with oil and served. Radish is also cut into thin slices and eaten with sour cream, mayonnaise or vegetable oil. Black and other types of root vegetables make excellent preparations; their recipes are especially useful for those who do not have a cellar. They make pickled salads with the vegetable, ferment and salt it, and even make original jam.

READ ALSO: Green radish - salad recipes with root vegetables

Heat treatment does not harm the taste of radish; on the contrary, it can be used to make various delicious dishes. The root vegetable is added to any soups, stewed separately with sour cream and as part of vegetable stew. Daikon radish is an excellent ingredient for oriental dishes, including rolls. Thrifty housewives prepare delicious dumplings with radish, especially since the field for experimentation is very extensive.

Dumplings with radish - manufacturing features

Modeling and cooking dumplings is not difficult, but there are still some secrets to their successful preparation. Below we will describe important points in cooking and storing this culinary masterpiece.

What is the best way to cook a dish?

The classic way to prepare dumplings with radish is to boil them. Like other dumplings, they need to be thrown into boiling salted water. You can first place a bay leaf in it (about 1 piece per liter), black peppercorns (2 pieces per liter), cloves - to taste. Many people prefer not to add spices so that the taste of the vegetable is not interrupted by anything. Cooking time – up to 5 minutes.

A convenient cooking option is steam boiling. It is necessary to grease the stands in the steamer with vegetable oil, place the dumplings, and set the timer for 20 minutes. During this time, the dish will be ready, and you won’t have to stir the dumplings, and they will never tear, as sometimes happens in water.

The original method of preparation is frying dumplings. To do this, you need to throw fresh or frozen semi-finished products into oil (refined or cold-pressed - as desired) in a hot frying pan. Fry them over medium heat for about 4-5 minutes. You can also lightly fry the dumplings after boiling - the taste will become even more pleasant and rich.

What to eat with?

Most often, recipes suggest melting butter and eating dumplings with radish with it. The oil is heated only over low heat, because it begins to melt at a temperature of 38 degrees. You should put the chopped pieces of butter on the fire, wait until 2/3 of the butter melts, and then remove it. Then you need to stir the mass, and the remaining butter will melt on its own. You can also melt the product in the microwave - usually 40-60 seconds is enough.

There are other sauce options that will make the dish even more delicious:

Sour cream
Sour cream sauce with garlic
Mayonnaise
Tkemali sauce
Soy sauce
Yogurt with herbs and lemon

Storing dumplings

Radish dumplings can be frozen; the taste will not be affected after preparing frozen semi-finished products. But you need to freeze them in small portions so that the dumplings set immediately and do not turn into a lump of dough and filling.

There is a convenient way to freeze food:

Place a plastic bag on a board of any size
Place the dumplings so that they do not touch the neighboring ones (there is no need to sprinkle the bag with flour).
Place the board in the freezer.
After a few hours, take out the board, turn the bag inside out so that all the dumplings are inside it.
Release the air, tie the bag, and store.
Shelf life - up to six months.

The best dumpling recipes

Before preparing various variations of dumplings or dumplings with radish, it is worth trying the classic and most famous recipe. It involves a minimum of ingredients, so the radish fully reveals its taste.

Dumplings with radish - basic recipe

Products, dough:

Flour - until thick dough
Vegetable oil – 2 tablespoons
Water – 150 ml
Salt – 1 g
Egg – 1 piece

Products, filling:

Onion – 1 piece
Radish – 250 g
Salt - half a teaspoon
Vegetable oil – 3 tablespoons

Beat one egg, add salt and vegetable oil. Pour the mixture with water, mix well. Add flour until a dough forms, cover and set aside. Finely chop the onion and fry in vegetable oil. Continue frying for no more than 3 minutes. Peel the radish, grate it on a coarse grater, and combine with the onion. Season with salt.

Divide the dough into small pieces, dip in flour, roll out into flat cakes. Place the filling in the middle of the flatbread, taking it without excess juice, form a dumpling. Repeat until the filling and dough are finished. Salt boiling water, add bay leaf and pepper. Cook the dumplings for 4-5 minutes. Serve with ghee.

Radish has long been successfully used in cooking. Most often it is used in salads, but a wide variety of dishes can be prepared from it. There are recipes for dumplings stuffed with radish, and even jam. It is used to prepare side dishes for meat, fry, stew, and add to borscht.

Adviсe

If you prepare dishes from fresh radishes, let the dish sit for 10 minutes before eating so as not to cause stomach irritation.

And one more tip: if you peeled the radish, but for some reason did not cook it right away, put it in a cup of cold water and put it in the refrigerator. When exposed to air, the peeled root vegetable may shrink and darken. And salt it only at the end of cooking, so you preserve all the beneficial substances and taste.

We have already prepared salads, sandwiches and light snacks from this root vegetable. Today let's look at recipes for preparing hot radish dishes:

Pork stew with radish

This hot dish is very tasty, aromatic and filling. Serve it well with potatoes, boiled rice, buckwheat, and pasta.

To prepare it, we need the following products: 2 radishes, 300 g of pitted meat, 2 carrots, 2 onions, vegetable oil, fresh chopped herbs, salt and ground black pepper.

How to cook:

Wash the pork, dry it, cut into small pieces. Heat the oil in a deep frying pan, fry the meat on all sides over high heat for 1-3 minutes.

Peel and wash the vegetables. Cut the radish into small cubes, grate the carrots on a coarse grater, chop the onion. Add the radish to the meat, reduce the heat and cook, covered, until the meat is cooked and soft - about 1 hour. If necessary, add a little water. About 15 minutes before the end of cooking, add carrots, onions, and herbs to the saucepan and continue to simmer. Don't forget to add salt and pepper at the end.

Beef and radish appetizer

This interesting and spicy dish can be prepared for both everyday and festive tables.

For cooking we will need: half a kilo of beef (tenderloin), 1-2 radishes, 5-6 black peppercorns, 2 bay leaves (do not forget to remove the bay leaves from the finished dish), 3 tomatoes, 2 onions, 4 tbsp. l. red wine vinegar, vegetable oil, sugar, salt, finely chopped parsley. I add another 0.5 tsp of soy sauce, but this is a matter of taste.

How to cook:

Wash the meat and place the whole piece into boiling water (1 liter). As soon as it boils, reduce the heat, add bay leaf and pepper, and cook at a gentle simmer for an hour and a half.

During this time, let's take care of the vegetables: Peel them, wash them. Chop the radish into small strips and add salt. Chop the onion, cut the tomatoes into 8 parts (each).

Now let's make the dressing: combine 1/4 cup of vegetable oil with vinegar, add 2 tbsp. l. water (soy sauce if desired), a pinch of sugar, salt and pepper, beat with a mixer.

Remove the finished meat from the broth, cool and cut into thin strips, place in a salad bowl. Place the chopped vegetables there, stir, add a little salt if necessary and pour over the dressing. Sprinkle the finished appetizer with herbs. Let the dish sit for 10 minutes before serving. Serve with toasted slices of rye bread.

Red borscht with radish

For this hot dish, beloved by many, we need the following products (for 2 liters of water): 2 pre-cooked beets (boil them in their skins), 1/4 fork of cabbage, 1 radish, 1 small onion, 1 glass of sour cream or cream, fresh herbs dill and parsley, salt, pepper, a pinch of sugar. If desired, you can add 1-2 cloves of garlic.

How to cook:

Peel the radishes and beets, remove the skins from the onions. Cut them into small strips. Finely chop the cabbage. Fry vegetables (except radishes) in a saucepan in vegetable oil, add half a glass of water and simmer for 20 minutes.
Boil the water for the borscht, add the stewed vegetables, salt and pepper, and cook at a gentle boil for 5 minutes.

Place the chopped radish in a bowl, mix with sour cream and add to the borscht, stir. Cook for another 10 minutes. Pour the finished borscht into bowls, sprinkle with herbs, sprinkle with finely chopped garlic and serve with black bread croutons.

Radish with crackers and cracklings

For a tasty snack we will need: 3-4 small root vegetables, 2 onions, 200 g of small rye bread croutons, chicken, goose or duck fat, salt.

How to cook:

Peel the radish, wash it, and grate it on a coarse grater. Peel the onion and chop finely. Melt the poultry fat. When the cracklings are fried, fry the onion until light yellow.

Place radishes in a salad bowl, add salt and stir. Place croutons on top, pour hot fat with onions and cracklings. Serve as a separate dish or as a side dish for potatoes.

Radish stewed in sour cream

For this unusual dish we will need: 2 root vegetables, 2 onions, 1/2 cup sour cream, salt, ground black pepper.

How to cook:

Wash the radish thoroughly in running water with a brush and cook with the skin until soft. To check whether a vegetable is cooked or not, pierce it with a fork. When the radish is ready, it pierces easily. Remove from the pan, cool and peel. Now cut it into strips.

Heat vegetable oil in a frying pan, fry finely chopped onion in it until transparent. Now add the radish to the frying pan, add salt, pepper, and sour cream. Stir, reduce heat and simmer for 10 minutes. Serve hot with rice or boiled (fried) potatoes. Bon appetit!

Radish and its secrets.

The medicinal raw materials in radish are root vegetables and fresh juice. Radish fiber helps remove cholesterol from the body, which is important for the prevention of atherosclerosis. Radish juice has choleretic properties; in fresh form it is recommended for cholelithiasis and cholecystitis. Also, radish juice with honey or syrup made from radish with sugar is a well-known remedy for inflammatory diseases of the upper respiratory tract.
Juice and grated radish have a strong antiseptic property and promote the healing of purulent wounds and ulcers. Radish seeds, ground in a small amount of water, also have an antimicrobial effect.
In folk medicine, radish is also used as a diuretic for kidney stones and gout. Radish is also used as a food product that enhances the secretion of the digestive glands.
But radish also has contraindications: it is not recommended to use it for peptic ulcers, gastritis, enterocolitis and heart disease.

Radish varieties

Black winter radish

Black radish is the most bitter, but the most healthy. It holds the record for the amount of essential oils and free organic acids, and also contains a large amount of microelements necessary for health - iron, potassium and magnesium.

Black radish is a natural antibiotic that does not have the side effects typical of synthetic drugs. Radish enzymes dissolve the cell walls of many bacteria, so the juice of the root vegetable is effective in treating long-term wounds and ulcers, and purulent inflammatory processes.

Margelan radish, green

This radish has a higher taste than its bitter sister, but the healing properties of the green one are not as expressive. It contains less bitterness and beneficial elements. However, it can be a good substitute for those who cannot eat black radish that is too bitter. Green radish is especially good with rice dishes.

Daikon - "Japanese radish"

Daikon is one of the favorite vegetables in Japanese cuisine. The taste of daikon is more delicate and less bitter than that of radish. At the same time, the vegetable has all the beneficial qualities of radish, but does not contain mustard oils, which have a stimulating effect. Therefore, daikon is safe for those suffering from cardiovascular diseases and the elderly. According to Japanese scientists, daikon helps remove radionuclides from the body.

RADISH RECIPES

Green radish salad
Ingredients:
2 small green radishes,
1 red onion.
2 tbsp. spoons of olive oil,
salt.

Preparation:
Wash the radish.

Peel the onion and cut into rings.
Mix radish with onion, add salt and season with oil.

Radish salad with apple
1 radish, 1 apple, sour cream or vegetable oil.

Peel the radish, grate it on a coarse grater, add grated sour apple. Season the salad with sour cream or vegetable oil.

Radish and pea salad
Ingredients:
3 small radishes (black, green and daikon)
1 can of canned green peas
1 bunch of green onions
sunflower oil, salt to taste
Preparation:
Peel all three types of radish, grate and add salt.
Place the green peas in a sieve and allow the liquid to drain. Wash the green onions, dry and cut into thin rings.
Add peas and green onions to the grated radish. Season the salad to taste with sunflower oil, salt and mix.

Radish salad with meat
Ingredients:
green radish - 1 piece (large)
pork - 300 g
onion - 1 pc.
garlic - 2 cloves
spicy adjika - 1 teaspoon
vinegar - 1/4 teaspoon
seasonings, salt, pepper - to taste
vegetable oil
Preparation procedure:
Three peeled radishes on a Korean carrot grater (or cut into strips), salt and leave for about 2 hours.
Then squeeze, add onion cut into half rings, chopped garlic, adjika, seasoning, pepper to taste and add vinegar.
Heat the oil and fry the meat, cut into small pieces, until cooked. Then pour the radish with this oil and meat. close the lid and let stand. If necessary, you can add more salt.

Radish salad with cheese and garlic
1 radish, 1/2 cup mayonnaise, 100 g cheese, garlic, parsley, dill, celery.

Peel the radish, grate it on a fine grater, add grated cheese, mayonnaise, and finely chopped garlic. Mix everything, decorate the salad with sprigs of parsley, celery, and dill.

Radish salad “Kurai flower”
We will need:
250 g boiled beef
1 green radish
2 onions
1 bunch of parsley
1 tsp flour
mayonnaise
vegetable oil
black pepper
salt

Cooking:
We cut the meat into strips.
Cut the onion into thin half rings and fry in boiling oil. A couple of minutes before readiness, pour flour into the frying onions.
Peel the radish and grate it on a coarse grater. Now you need to squeeze the radish.
Combine meat, onion and radish, add chopped herbs. Mix everything, season with salt, pepper and mayonnaise. That's it, the radish salad is ready.

Radish with squid
Squid - 150-200 g, radish - 1-2 pcs., 1-2 tbsp. l. vegetable oil, 1-2 tbsp. l. vinegar, salt

Separately, chop boiled squid and fresh radish into strips, season with vegetable oil, vinegar, and salt. Mix everything, sprinkle with parsley.

Radish salad with pumpkin
You will need: green radish; pumpkin (sweet); vegetable oil - 2 tbsp; lemon - 1/2 pcs.; liquid honey - 1 tsp; walnuts, raisins - to taste

For the salad you need equal amounts of green radish and sweet pumpkin. Peel the radish and pumpkin and grate on a coarse grater.
Pour over the juice of half a lemon.
Add vegetable oil and a spoonful of honey, mix well. Place the salad in the refrigerator for about 20 minutes, then stir again, transfer to a plate and sprinkle fried nuts and raisins on top. The salad should be eaten immediately.

Green radish salad
Compound:
green radish - grate
rep. onion - fry until golden brown
champignons - overcook
boiled chicken - cut into cubes
dill

Mix everything, add salt and season with mayonnaise.

Radish salad with fresh cucumber
Ingredients:
Green radish (Margelan) - 1 piece (large)
Cucumber-1 pc.
Onion - 1 pc.
Vinegar (table or apple) - to taste
Salt, black pepper (to taste)
Vegetable oil (to taste)

We clean the radish, cut it into small strips (or three using a grater), salt it, leave it for 5 minutes so that it gives juice, then squeeze it out. At this time, peel the onion, cut into very thin rings (it is better to take small, elongated onions), wash in cold water, squeeze and marinate in water acidified with vinegar. Now wash the cucumber, grate it (or cut it into strips), add to the radish , add pickled and squeezed onions there, salt, pepper, add lemon juice (or vinegar) to taste and season with vegetable oil (preferably olive oil).

Dumplings with radish
Compound:
for test:
wheat flour - 250 gr.
egg - 1 pc.
water - 75 ml.
salt - 2 gr.
for molding:
flour - 2 tbsp. l.
egg - 1 pc.
for minced meat:
radish - 500 gr.
butter - 10 gr.
egg - 2-3 pcs.
salt - to taste
for submission:
sour cream - 100 gr.

Preparation:
Prepare the dough. Sift the flour. Add water, egg and salt. Mix.
Cover the bowl with the dough with a kitchen towel. Leave for 30-40 minutes.
Prepare minced meat. Peel the radish, cut into thin strips and simmer in a small amount of water with butter. Combine the finished radish with the egg. Add salt. Mix.
Roll out the dough and cut into circles. Place the filling in the center of each. Pinch the edges.
Boil the dumplings in boiling salted water for 7-10 minutes.

Radish salad with sausage
Ingredients:
200 g smoked sausage
2 eggs
1 onion
salt
mayonnaise 50-100 g to taste
Instructions:

Grate the radish and finely chop the sausage. Boil the eggs and finely chop the onion. Mix all this in one bowl and add salt to taste, add mayonnaise.

Korean radish appetizer
Ingredients:
radish - 1 kg, carrots - 4 pcs., onions - 2 pcs., garlic - 5 cloves, black pepper - 1 tsp. spoon, red pepper - 1 tsp. spoon, coriander - 1 tsp. spoon, sesame seeds - 1 tbsp. spoon, sugar - 1.5 tbsp. spoon, salt - 1.5 tbsp. spoons, vegetable oil - 3/4 cup, citric acid - 1/4 teaspoon

Preparation:
Wash the radish and carrots, peel and finely chop. Mix thoroughly, add salt and let sit for 1 hour.
Peel the onion, cut into slices, fry in vegetable oil until golden brown, let cool.
Season with a mixture of fried onions with butter, garlic, black and red pepper, coriander, sesame seeds, sugar, salt, lemon juice.

Pear and radish salad
Ingredients:
radish - 1 piece
pear - 1 pc.
cucumber - 1 pc.
red bell pepper - 1 pc.
Add leeks if desired; they add spiciness and simplify the taste of the salad.

For refueling:
sesame oil - 2 tbsp.
salt
dry pepper mixture
juice of half a lemon
sugar 0.5 tsp

Cut the vegetables and pear into thin strips. Immediately sprinkle the pear with lemon juice. Place in layers: pear, pepper, radish, cucumber.
Prepare the dressing by whisking all the ingredients and pouring over the salad and serving immediately.

Tomatoes with radish sauce
4 large ripe tomatoes
3 eggs

For refueling:
1 large green radish
150g low-fat sour cream
4 green onions
sea salt

Hard boil the eggs.
Cool, cut into large slices.
Also cut the tomatoes. Place eggs and tomatoes in a salad bowl.
For the dressing, chop the green onions. Peel the radish from rough skin, grate it on a fine grater, sprinkle with salt and let stand for a while. Add sour cream, green onions and salt to taste, pour this dressing over the tomatoes and eggs in the salad bowl. Place in the refrigerator for 5 minutes. and serve.

Puff salad
One large green radish, 2 carrots, smoked chicken or boiled meat (I used meat), onion, mayonnaise.
1 layer; radish on a coarse grater

After the radish layer comes a grated apple
2 layer; finely onion
3 layer; mayonnaise
4 layer; chopped meat
5 layer; mayonnaise
6 layer; grated carrots
7 layer; mayonnaise

Azu with radish and pickles
Products:
beef 700 g
Margelan radish (green) 1 pc.
carrots 1 pc.
zucchini 1-2 pcs.
onions 2-3 pcs.
pickled cucumbers 2-3 pcs.
broth 0.5 l
sour cream 2 tbsp. l.
Bay leaf
allspice
salt
ground black pepper
dill and parsley.

Preparation:
Cut the beef into small pieces, cut all the vegetables into strips. Fry the meat with onions. Then add pickles and continue frying.
Add Margelan green radish along with carrots (instead of radish, you can take daikon or radish), add salt, stirring, and fry until the carrots change color to yellow.
After this, add bay leaf, allspice and broth or boiling water, cover with a lid and simmer for about 40 minutes.
When the meat is ready, add sour cream, I also added zucchini, I wanted it so much, but if you don’t like it, ignore it or replace it with mushrooms.
Stir for 7 minutes. under the lid, pepper, sprinkle with herbs and turn off.

Radish salad with beets
Required Products:
radish - 1 pc.
beets - 1 pc.
apple juice - 1/4 cup
sugar or honey - 1 tbsp. spoon
Cooking method:
Grate the radish and beets and mix with juice and sugar or melted honey. When serving, decorate with greens.

Eggs stuffed with radish
You will need: eggs; green radish; mayonnaise; salt

Hard boil the eggs and place them in cold water to make it easier to peel the shells. Peel the eggs and cut them lengthwise into two equal halves. Remove the yolk. To make the egg halves fit better on the plate, slightly cut off the rounded part of the halves.
Mash the yolks.
Add grated radish and mayonnaise. Season with salt to taste.
Fill the white halves with the resulting filling and decorate with herbs.

Scrambled eggs with radish
Ingredients:
1 medium radish,
3 eggs,
1 teaspoon honey,
3 tablespoons dry white wine,
4 tablespoons cream.

How to cook:
Mix peeled and coarsely grated radish with cream and eggs until smooth. Place in a dry pan or pan and bake in a hot oven for 10-15 minutes. Pour honey mixed with dry wine over scrambled eggs with radish and serve in the same bowl.

Young cabbage and radish kimchi
500 g young cabbage
500 g young radish
200 g fresh parsley
30 g green onions
3 cloves garlic
20 g ground red pepper
1 tsp. wheat flour
1 tbsp. l. salt
Cut cabbage leaves into small squares, radish into willow leaves the same size as cabbage. Sprinkle cabbage and radish with salt. Take only the stems of the parsley, rinse, cut into pieces 4-5 cm long and lightly sprinkle with salt.
Peel the garlic and onion and chop. Mix cabbage, radish and parsley, season with pepper, garlic and onion, mix well and place in a bowl for pickling. Prepare the brine: dilute wheat flour in water, boil, cool, add salt to taste. Pour this brine over the cabbage and radish. The dish will be ready in a day.

Salad "Tashkent"
Compound:
Beef tenderloin - 250 g
Daikon (originally green radish) - 500 g
Onions - 2 pcs.
Eggs - 2 pcs.
Greens - 30 g
Sour cream - 100 g
Salt

First you need to cook the meat. You can also cook the eggs at the same time.
While the meat is cooking, grate the radish on a coarse grater and fill it with cold water for half an hour. Then squeeze out the water and put the radish in a salad bowl.
Cut the meat into small pieces.
Onions should be lightly sautéed in vegetable oil.
Now you need to add hard-boiled and finely chopped eggs and herbs to the salad, add salt and season with sour cream.

Salad "Forest"
Ingredients:
1-2 radishes (black)
1 carrot
green onions
20 gr. lingonberries
2 tbsp. l. walnut oil
salt to taste
nutmeg
caraway.

Preparation:
Wash the radish and carrots well.
Peel and grate.
Add finely chopped green onions and lingonberries. Mix.
Season with salt, spices and walnut oil.

Radish with mushrooms.
500 g green Margelan radish, 500 g fresh mushrooms, 2 teaspoons sugar, 1 tbsp. spoon of table grape wine, 1 tbsp. spoon of starch, salt, 2 tbsp. spoons of vegetable oil, 0.5 cups of water, sesame oil.

How to cook:
Wash the radish thoroughly and cut into strips. Cook the prepared radish for 5 minutes in boiling water and remove from the pan. Prepare the mushrooms. You can use canned or dried mushrooms at the rate of 100 g of dried mushrooms per 500 g of radish.
Soak dried mushrooms in hot water for 20 minutes, rinse fresh ones, peel and boil in lightly salted water; canned ones do not need preparation.
In a deep frying pan in heated oil, fry the mixture, then after 5 minutes add finely chopped mushrooms and continue frying for another 1-2 minutes. After this, pour in boiling water, season with salt, sugar, ginger, add wine and bring to a boil over high heat. Then reduce the heat and simmer under the lid for 5 minutes.
After 5 minutes, turn the heat back up to medium, add the diluted starch, shake the pan several times to mix the contents, sprinkle the dish with sesame oil and serve.

Rack of lamb with radish in bacon
Ingredients
Rack of lamb 210 gr
Salt 1 g
Black pepper0.5 g
Vegetable oil30 gr
Radish40 gr
Bacon40 gr
Champignons35 gr
Vegetable oil30 gr
Thyme1 gr
Garlic40 gr
Vegetable oil5 gr
Rosemary1 gr
Demi glass 30 gr

Cut the rack of lamb into 2 pieces, add salt, pepper, rosemary, fry in vegetable oil, and cook in the oven until done.

Cut the radish into cubes, simmer in salted water, wrap each cube in bacon, put on a skewer, and color in the oven.

Place fried champignons in the center of the plate, place a rack of lamb next to it, bones up, put garlic with the top cut off from the edge, sprinkled with oil, sprinkled with rosemary and baked in the oven.

Drizzle with rosemary sauce. Place the radish skewer against the pit and the edge of the plate.

Ashlyamfu in Dungan
Ingredients:
For the gravy:
1 carrot
Paprika 2 pcs (multi-colored)
Small radish (daikon) 1 piece
Tomato paste 1 tbsp
Dzhyusai 1 bunch
Garlic 2 cloves
Vinegar 6% 1 tbsp
coriander seeds 1 tsp
Lotus salt 1 tsp (optional)
Table salt to taste
1 large egg

For the omelet:
80 ml milk
4 eggs
1 tbsp butter
salt to taste

For starchy noodles:
Corn starch 80 gr
Water 400 ml
Vinegar 6% 50 gr
Salt to taste
Vegetable oil 2 tbsp

Noodles Quick Wok Noodles 2 packs 600 g

Preparation:
Slice the vegetables very thinly.
Heat a wok, throw in the coriander grains, fry, add a little vegetable oil, heat it up, remove the grains, then fry all the vegetables (carrots, radishes, paprika, garlic) very quickly one by one, add cold water when it boils, add tomato paste, lotus salt , salt, vinegar. In a separate bowl, beat the egg and add in a thin stream to the vegetable gravy, stirring with a fork, cook for another 2 minutes, at the end add finely chopped jusai, turn off the gas, do not close the lid, let the gravy cool and put in the refrigerator.

Starchy noodles:
Add starch to cold water and mix well, put on gas, when it boils, add vinegar and salt, stirring constantly, cook for 10 minutes until it thickens.
Pour the starch onto a greased plate and place in the refrigerator.
When the jelly is ready, cut it into strips or cubes, constantly wetting the knife with cold water, cover the finished noodles with film and put them in the refrigerator.

Omelette:
Beat the eggs with a whisk with milk and salt, put 1 tablespoon of butter in a non-stick frying pan, then pour in the egg mixture, fry the omelet on both sides, cool and cut into strips, put in the refrigerator.
For this dish you need homemade pulled noodles or Chinese noodles for wok. If Chinese noodles are for wok, you need to boil them for 2 minutes, put them on a sieve, grease them with vegetable oil, and put them in the refrigerator.
If you pull noodles, then I have a recipe. This time I used noodles. You can boil thin spaghetti, but it will be tastier with homemade or Chinese noodles.

Serving:
Place noodles in a plate, pour over vegetable gravy, put omelette on one side and starchy noodles on the other. Serve this dish with Laza seasoning and vinegar. Add seasoning and vinegar to taste.

Seasoning "Laza":
Dried ground red pepper 2 tbsp
4 cloves garlic
0.5 tsp dried ginger
2 tbsp vinegar 6%
Vegetable oil 3-4 tbsp
Squeeze the garlic through a garlic press, mix with pepper and ginger and vinegar. Heat the oil until smoking and pour into the spicy mixture, stir.

Meat salad with radish
Required Products:
radish - 150 g
lamb - 200 g
cheese - 50 g
onion - 50 g
boiled carrots - 20 g
mayonnaise - 100 g
garlic - 1 clove
greenery
salt
margarine - 20 g
canned pickled pepper - 20 g
boiled egg - 1 pc.

Cooking method:
- The lamb is boiled, cooled and cut into strips.
- The radish is peeled and pre-soaked.
- Grate the cheese and radish, add chopped garlic.
- Onions are cut into rings and fried in margarine.
- The prepared products are combined, salted and seasoned with mayonnaise.
- The salad is decorated with eggs, carrots, pickled peppers and herbs.

Lagman with radish
Ingredients:
Korean noodles, meat, onions, carrots, red bell peppers, green radishes, potatoes, green beans, jusai, tomato paste, green onions, dill - all cut into small cubes.
You can roll the noodles yourself, the dough is like dumplings and roll with your hands and pull until you get long noodles
We simmer everything, one by one - meat, onions, carrots, peppers, potatoes, radishes - add tomato paste, pour hot boiled water. At the end, add beans, jusai and herbs + squeeze out a couple of cloves of garlic, salt, pepper and bay leaf. It turns out to be gravy.
Cook the noodles for 5 minutes and mix them with the gravy.

BRUSSELS SALAD.
250 g boiled beef
250 g boiled ham without fat
2 heads of green onions
2 carrots
1 small celery root
1 medium radish
2 apples

For the salad dressing:
3 egg yolks
2 tsp hot mustard
0.5 tsp vinegar
150 ml vegetable oil
125 ml sour cream
1 bunch of chives
2 tsp freshly grated horseradish
0.5 tsp white pepper
0.5 tsp salt
Juice of half a lemon
a little cognac to taste

Cut the beef and ham into strips. Boil vegetables until tender, cool and cut into thin slices. Grate the radish on a fine grater. Peel the apples, cut into four parts, remove the seeds, and also cut into thin slices. Gently mix all ingredients in a large salad bowl. Beat the yolk, mustard and vinegar until smooth. Add oil drop by drop, gradually add sour cream, season with half of the finely chopped chives, fresh horseradish, pepper, salt, lemon juice and cognac to taste. Season the salad with the sauce, let it sit for at least half an hour and sprinkle with the remaining chives.

Russian salad
Required Products:
radish - 200 g
potatoes - 200 g
carrots - 100 g
mayonnaise - 250 g
greenery

Recipe preparation method:
- The radish is first cleaned and soaked in cold water, then grated.
- The potatoes are boiled, cooled and cut into cubes.
- Carrots are cut into strips or grated on a fine grater.
- Combine the prepared products and season with mayonnaise.
- Decorate the salad with herbs and radish slices.

Winter vinaigrette
Required Products:
boiled beets - 1/4 pcs.
potatoes - 2 pcs.
pickled cucumber - 1 pc.
apple - 1/2 pcs.
sauerkraut - 1/2 cup
onion - 1/2 head
boiled carrots - 1/2 pcs.
radish - 1/4 pcs.
vegetable oil - 2 tbsp. spoons
salt - to taste
Cooking method:
Cut beets, potatoes, carrots, apples and cucumbers into cubes. Chop large cabbage. Peel the radish and grate into strips.

Combine the prepared vegetables, add salt, pour oil and mix.

Before serving, decorate with onion, cut into rings.

Oriental appetizer
Required Products:
onions - 1-2 pcs.
tomato - 1 pc.
radish - 1 1/2 pcs.
sweet pepper - 3 pcs.
tomato paste - 1 1/2 tbsp. spoons
lamb pulp - 300 g
garlic - 4 cloves
vegetable oil - 1/4 cup
funchose - 200 g
salt, vinegar, spices to taste
Cooking method:
Cut the vegetables into strips, fry successively in oil, add garlic, spices and vinegar.

Cut the lamb or beef into cubes and fry.

Cook the funchoza for 10 minutes, then drain in a colander and combine with vegetables and meat, heat for several minutes. Cool.

Salad "Scarlet"
Required Products:
salted mackerel fillet - 300 gr.
radish - 2 pcs.
cranberries - 2 tbsp. spoons
apples - 2 pcs.
mayonnaise - 1/2 cup
boiled egg - 1 pc.
salt, sugar to taste
greenery
Cooking method:
Cut the fish into cubes, combine with cranberries, grated radish, and chopped apple. Season with mayonnaise mixed with sugar.

Before serving, decorate with egg lilies and herbs.

Salad “Dushechka”
Required Products:
boiled lamb pulp - 180 gr.
boiled beets - 1 pc.
carrots - 1-2 pcs.
apple - 1 pc.
radish - 1 pc.
white cabbage - 200 gr.
onions - 1 pc.
pickled cucumbers - 2 pcs.
sour cream - 2 cups
salt, ground black and red pepper to taste
dill greens
Cooking method:
Cut the meat, beets, cabbage, onions, and cucumbers into strips. Grate the carrots, radish and peeled apple on a coarse grater.

Combine the prepared salad ingredients, salt and pepper, add sour cream and mix.

Before serving, decorate with herbs.

Salad "Peasant"
Required Products:
boiled beef pulp - 260 gr.
salted mushrooms - 200 gr.
radish - 2 pcs.
garlic - 1 clove
mayonnaise - 2 cups
cheese - 40 gr.
green onions - 4 feathers
Cooking method:
Cut the beef pulp and mushrooms into strips, finely chop the garlic. Grate the radish.

Combine the prepared salad ingredients and mix, seasoning with some mayonnaise. Place in a salad bowl and pour over the remaining mayonnaise.

Before serving, sprinkle with grated cheese and decorate with herbs.

Oriental salad
Required Products:
pork pulp - 200 g
boiled peeled shrimp - 250 g
canned squid - 180 g
white radish or daikon - 1 pc.
carrots - 2 pcs.
Chinese cabbage or green salad leaves - 12 pcs.
sweet pepper - 1 pc.
onion - 1 head
garlic - 1 clove
chili pepper - 1 pc.
vegetable oil - 4 tbsp. spoons
soy sauce - 1 tbsp. spoon
wine vinegar - 1 tbsp. spoon
salt, ground black pepper - to taste
Cooking method:

Cut the cabbage into thin strips, sprinkle with salt, add chopped garlic, hot pepper, cut into rings and let stand for 4 hours.

Cut the pork into cubes, fry in a little oil, add onion rings, carrots and radishes, cut into thin long strips and fry for 5 minutes (the vegetables should remain crispy). Then add salt, pepper, soy sauce, wine vinegar and cool.

Cut the squid and sweet pepper into strips, combine with shrimp, cabbage, pork and vegetables, add the remaining oil and stir.

When serving, decorate the salad with herbs.

Tempura
Required Products:
pink salmon - 250 g fillet
onion - 1 head
sweet pepper - 2 pcs.
wheat flour - 4 tbsp. spoons
egg white - 3 pcs.
white wine - 2 tbsp. spoons
soy sauce - 1 tbsp. spoon
radish - 1 pc.
grated ginger - 1/2 teaspoon
Cooking method:
Cut the fish and pepper into strips, and the onion into rings.

Knead the batter from water and flour with the addition of proteins and wine.

Dip fish and vegetables into the dough and fry in oil until golden brown.

For the sauce, boil 2 cups of water with ginger, then pour in wine and soy sauce, stir, remove from heat and combine with chopped radish. Pour the prepared sauce into small gravy boats.

While eating, dip fried fish and vegetables in the sauce.

Radish salad with hazelnuts
Required Products:
radish - 1 pc.
chopped hazelnuts - 1/2 cup
pickled cucumbers - 1 pc.
apples - 1 pc.
green onion - 4 feathers
dill seeds - 1/2 teaspoon
vegetable oil - 1 tbsp. spoon
honey - 1 teaspoon
ground black pepper, salt to taste
Cooking method:

Cut the radish, cucumber and peeled apple into thin strips. Chop the green onions.

For the sauce, grind honey with salt and pepper, add butter and whisk.

Combine the salad ingredients, mix, season with the prepared sauce, and place in a salad bowl.

Decorate the salad with herbs and a radish “rose”.

CHAPTER II. RADISH TABLE

A wide variety of dishes can be prepared from radishes. It can be served as a side dish for a meat dish. Radish can be an integral part of any salad. This vegetable can be subjected to various heat treatments. For example, radishes can be lightly poached, steamed, fried or stewed.

When preparing radishes, like any other vegetable, try to preserve all the valuable substances. Do not keep peeled radish in the air; it is better to immerse it in water, otherwise the vegetable will begin to shrink and darken. To avoid deteriorating taste, salt dishes with radish at the end of cooking or do not add salt at all.

Radish, which in addition to vitamins, sugars and minerals, also contains aromatic substances, will emphasize and complement the taste of any dish.

HOT DISHES

RADISH IN SOUR CREAM

Wash the radish well and boil until fully cooked. The readiness of the radish can be determined by piercing it with a knife or fork. Cooked radishes should pierce easily. Cool the finished radish and peel it. Cut the radish into strips or small cubes. Melt butter in a frying pan. Cut the onion into small cubes and fry in oil until golden brown. Place the radish in a frying pan with the fried onions. Salt a little and add sour cream. Mix everything well and simmer for about 10 minutes.

You will need:

radish – 1–2 pcs.

onions – 2 pcs.

sour cream – 100 g

salt - to taste

RADISH WITH VINEGAR

Wash the radish under running water and remove the skin. Grate the vegetable on a coarse grater. Heat vegetable oil in a frying pan and add grated radish into it. Add a little salt and sprinkle with table vinegar to add acidity to the dish. Simmer until the radish is soft. If necessary, add a little more vegetable oil. Before the end of stewing, add sour cream and mix well. Before serving, sprinkle the stewed radish with fresh, finely chopped herbs.

You will need:

radish – 2 pcs.

vinegar – 2 tsp.

sour cream – 3 tbsp. l.

salt - to taste

RADISH BAKED WITH CHEESE AND EGGS

Peel the radish and cut into cubes or slices. Heat the butter and fry the radish over high heat first. After 10 minutes, reduce the heat and simmer the radishes with a little water until fully cooked. Add a little salt.

Grease a baking dish with oil and place the radish slices in an even layer. Grate the cheese on a coarse grater. Beat the eggs a little. Mix egg mixture and cheese. Pour the resulting mixture over the radish. Bake the radish in the oven until it is golden brown. Before serving, cut the baked radish into portions and sprinkle with finely chopped dill.

You will need:

radish – 2 pcs.

butter – 100 g

cheese – 150 g

eggs – 2 pcs.

salt - to taste

dill – 20 g

RADISH STEWED WITH CARROTS

Wash the radish and remove the skin. Cut the radish into cubes. Pour a little meat broth into the bottom of a saucepan or frying pan and place the radish there. Simmer the radish until half cooked. Grate the carrots on a coarse grater and place in a bowl with the radishes. Add a little salt and pepper. Add bay leaf. Simmer the vegetables until fully cooked. If all the broth has boiled away, you can add a little more. But there should not be too much liquid. The broth should cover the radish by less than half.

Place the finished dish in a separate bowl and sprinkle with finely chopped dill and parsley. You can serve the stewed radish with croutons grated with garlic.

You will need:

radish – 2–3 pcs.

carrots – 2 pcs.

meat broth – 180 g

salt, spices - to taste

FRIED RADISH

Peel the radish and rinse under running water. Cut the radish into thin bars or strips and place on a clean napkin to dry the radish a little. This is done so that the slices fry faster.

Place the dried radish into a dish. Sprinkle it with a little salt and flour. Mix well. Heat vegetable oil in a frying pan. Place the radishes in a frying pan and fry over high heat until the slices turn golden. After this, pour the sauce over the radish and bake in the oven until fully cooked.

To prepare the sauce, pour boiling water over the tomatoes and remove the skins. Chop the tomatoes with a knife or using a meat grinder. Add sour cream and a little salt. Mix everything well. Pour the sauce over the radishes and bake in the oven until fully cooked.

You will need:

radish – 3 pcs.

vegetable oil – 60 g

For the sauce:

sour cream – 100 g

tomatoes – 3 pcs.

salt - to taste

RADISH CASSERLE WITH ONION

Peel the radish and cut into thin strips. Pour some water into the bottom of the saucepan and place the chopped radish there. Simmer the radish until half cooked. Cut the onion into rings. Heat the butter in a frying pan and fry the onion until golden brown. When the radish is almost ready, add the fried onion and mix everything well. Add a little salt. By the time it’s ready, there should be no liquid left at the bottom of the pan, so simmer the radish in a small amount of water.

Cut the sausage into small cubes and combine with the radish mixture. Beat the egg until foam forms. Add a little milk and beat a little more. Grease a baking dish with oil or fat and place the radish there. Pour in the egg mixture and place in the oven. When the casserole is covered with an appetizing crust, you can take out the mold and cut the casserole into portions. Radish casserole can be served with a salad of fresh vegetables.

You will need:

radish – 3 pcs.

onions – 2 pcs.

sausage – 150 g

eggs – 2 pcs.

milk – 80 g

salt - to taste

RADISH STEWED WITH MEAT

Rinse the meat and cut into small pieces. Heat fat or butter in a saucepan and add meat there. Fry the meat a little over high heat. Peel the radish, rinse and cut into cubes. Turn the heat under the saucepan to low and place the radishes in the saucepan. Add bay leaf and peppercorns. Simmer the radish along with the meat until fully cooked. Add oil if necessary. Don't forget to salt the dish.

Grate the carrots on a coarse grater. Cut the onion into cubes. Transfer the vegetables to the saucepan and stir. Simmer the vegetables until fully cooked. Serve to the table, sprinkled with fresh herbs.

You will need:

radish – 2 pcs.

meat – 200 g

onions – 2 pcs.

carrots – 1–2 pcs.

greens – 20 g

salt, spices - to taste

RADISH PUDDING

Wash and cook the radish. Cool the finished radish a little and peel off the skin. Grate the radish on a fine grater or mince it twice. Add ground crackers and honey to the resulting radish mass. Beat the eggs with sugar and combine with the radish mass. Add flour and mix everything well.

Place the mixture in clean gauze and wrap it. Shape the mixture into a bar shape. Boil sweetened water in a saucepan and place cheesecloth in it. Cook for about 15 minutes. Remove the finished pudding from the gauze and place on a plate.

Pour sauce over chilled pudding. To prepare the sauce, take any juice and mix it with yogurt. Before serving, cut the pudding into portions.

You will need:

radish – 2 pcs.

ground crackers - 4 tbsp. l.

honey - 2 tbsp. l.

eggs – 2 pcs.

sugar – 180 g

flour – 0.5 tbsp.

For the sauce:

yogurt – 130 g

juice – 50 g

RADISH STUFFED WITH BEET AND CHEESE

Wash the radish and boil until tender. Peel the finished radish. Cut off the top of the radish and carefully remove the center with a spoon. Cut off the bottom a little so that the radish can stand in the mold.

Start preparing the filling. Peel the boiled beets and cut into small cubes. You can grate it on a coarse grater. Also grate the cheese on a coarse grater. Mix the cheese and beets and stuff the radish with the resulting filling. Place an onion ring and a spoonful of mayonnaise on top. Cover the radish pot with a lid (cut off top) and grease with sour cream or mayonnaise. Grease a mold or baking sheet and place the radish in the oven to bake. Bake at about 200 degrees for 20 minutes.

You will need:

radish – 1 pc.

beets – 200 g

cheese – 100 g

onion – 1 pc.

mayonnaise – 60 g

RADISH STUFFED WITH RICE AND MEAT

Wash and boil the radish. Remove the skin and cut out the core. Rinse the rice and boil in salted water until half cooked. Grind the meat in a meat grinder and mix the minced meat with rice. Cut the onion into cubes and add to the meat mixture. Season with salt and pepper. Grease the pan with oil, place the radish in it and bake in the oven. When the meat and rice are ready, pour sour cream over the radish and return to the oven for a few minutes.

Serve the dish hot. Stuffed radish goes well with fresh vegetable salad.

You will need:

radish – 1 pc.

rice – 50 g

meat – 100 g

sour cream – 2 tbsp. l.

salt, spices - to taste

RADISH STUFFED WITH MUSHROOMS AND CABBAGE

Wash and boil the radish. You can bake it in the oven. Remove the skin from the finished radish and cut out the core. To prepare the filling, boil the mushrooms in slightly salted water. Chop the cabbage into thin strips. Heat fat or butter in a saucepan and fry the cabbage until half cooked. Add some salt. Cut the mushrooms into cubes and place them in a saucepan with the cabbage. Simmer the cabbage and mushrooms until fully cooked. Add more oil or fat if necessary. Add some pepper.

Fill the radish with the prepared filling. Place a spoonful of mayonnaise on top of the filling. Grease the mold with oil and place in the oven. Bake for about 25 minutes. Place the finished radish on a dish and garnish it with tomato slices and onion rings.

You will need:

radish – 3 pcs.

mushrooms – 150 g

cabbage – 150 g

mayonnaise – 50 g

salt, pepper - to taste

VEGETABLE DUMPLINGS WITH MUSHROOMS

Knead a stiff dough from flour, water and eggs. Let it sit for 30 minutes, then roll it out into a layer.

For the filling, grate the radish. Fry the mushrooms in a frying pan in vegetable oil with finely chopped onions. Then add the grated radish and fry for another 5 minutes.

Make dumplings, boil them in salted water. Serve with sour cream or mayonnaise.

You will need:

radish – 1 pc. (medium size)

onions – 2 pcs.

mushrooms – 200 g

vegetable oil – 2 tbsp. l.

salt - to taste

For the test:

flour - 3 tbsp.

egg – 1 pc.

water – 1 tbsp.

salt – 1 tsp.

PORTRAIT OF A RADISH IN THE INTERIOR (RADISH AS A SIDE DISH)

RADISH BOILED WITH ONION

Peel the radish and cut into cubes. Place the radishes in a small saucepan and cover halfway with water. Cook the radish until half cooked. Cut the onion into small cubes and add to the pan with the radish. Add a little salt. Simmer the radish and onion until all the water has evaporated.

Serve this side dish with steamed cutlets. Before serving, add a piece of butter to the side dish and sprinkle the radish with finely chopped dill.

You will need:

radish – 2 pcs.

onions – 1–2 pcs.

butter – 50 g

salt - to taste

RADISH BOILED WITH CARROTS

Peel the radish, cut into large cubes and cook until half cooked. Wash the carrots thoroughly and cut into large cubes. Place the carrots in a saucepan with the radishes and cook until fully cooked in slightly salted water. When the vegetables are ready, drain the remaining water and mash the radishes and carrots. Add butter to the resulting puree. A side dish of radishes and carrots goes well with roasted lean pork or beef.

You will need:

radish – 5 pcs.

carrots – 7 pcs.

butter – 3 tbsp.

POTATOES “ORIGINAL” WITH RADISH

Dip peeled and washed small potatoes in flour with breadcrumbs and place on a baking sheet coated with vegetable oil. Bake in a hot oven for 20-30 minutes. Sprinkle the finished potatoes with grated radish and carrots, pour mayonnaise. This dish can be served separately or as a side dish for meat or fish cutlets.

You will need:

potatoes – 500 g

flour – 40 g

breadcrumbs - 3 tbsp. l.

vegetable oil

salt - to taste

grated radish – 3 tbsp. l.

grated carrots – 2 tbsp. l.

mayonnaise – 3 tbsp. l.

CABBAGE WITH RADISH IN SOUR CREAM

Shred the cabbage, place in salted boiling water for 15–20 minutes, then cool. Cut the radish into small strips. Finely chop the onion and fry lightly in butter.

Mix everything, add water or broth, add salt and simmer until soft over low heat. Pour sour cream over the dish and serve. Cabbage with radish prepared in this way goes perfectly with sausages.

You will need:

cabbage – 800 g

radish – 1 pc.

onions – 2–3 pcs.

butter – 100 g

broth or water - 2 tbsp.

sour cream – 1 tbsp.

salt - to taste

POTATO “NESTS” WITH RADISH

Cut the peeled potatoes into strips and place them in a small metal sieve so that the potato strips completely cover the inner walls of the sieve. Fry in the deep fryer, carefully remove the straws from the sieve and cool. Fill the finished “nests” with grated radish, seasoned with mayonnaise, and chopped egg. Can be served as a separate dish or as a side dish for meat dishes.

You will need:

potatoes – 500 g

grated radish – 400 g

hard-boiled eggs – 5 pcs.

mayonnaise – 4 tbsp. l.

salt - to taste

VEGETABLE SIDE DISH

Fry the potatoes. Boil the vegetables - green peas, corn, radish, cut into strips, and carrots (processed in the same way as the radish). Season the boiled vegetables with salt, pepper and vegetable oil. This side dish is very good with beef fried in breadcrumbs.

You will need:

potatoes – 1 kg

green peas – 200 g

corn – 200 g

radish – 200 g

carrots – 100 g

vegetable oil – 3 tbsp. l.

salt, pepper - to taste

SIDE DISH FOR BEEFSTEAKS

Fry the potatoes. Separately, serve grated radish seasoned with vegetable oil, as well as pickles and salad.

potatoes – 1 kg

grated radish – 500 g

vegetable oil – 3 tbsp. l.

pickled cucumbers – 4–5 pcs.

lettuce leaves – 1/3 bunch

SIDE DISH FOR ROASTED VEAL

Place green peas on a plate. Separately, place the cauliflower, previously disassembled into inflorescences, boiled until half cooked in salted water and then fried in butter. Separately, place the radish, cut into strips and lightly boiled in salted water. Let each person sitting at the table choose the side dish that he likes best.

You will need:

green peas – 200 g

cauliflower – 800 g

butter – 3 tbsp. l.

radish – 2–3 pcs.

salt - to taste

VEGETABLE STEW

Use a variety of vegetables to prepare this dish, depending on the season.

Peel the vegetables, wash and cut into cubes or slices. If the onion you took to prepare the dish is small, add it whole.

Stew carrots and radishes, boil cabbage and beans in water, fry potatoes and onions in a frying pan with butter.

Fry the flour, diluted with a decoction of fried or stewed vegetables, in a frying pan. Add finely chopped tomatoes or tomato sauce and boil. Pour the resulting sauce over the vegetables placed in one pan. Add salt, pepper, cloves and simmer for 15–20 minutes. Sprinkle with parsley before serving. The side dish is very good with sausages.

You will need:

carrots – 3 pcs.

radish – 2 pcs.

cabbage – 500 g

beans with pods – 15 pcs.

potatoes – 500 g

onions (medium size) – 2 pcs.

flour – 1 tbsp. l.

tomato – 2 pcs.

salt, pepper - to taste

cloves – 3–4 pcs.

parsley - to taste

VEGETABLE SIDE DISH FOR FISH

Peel fresh cucumbers, cut them into pieces, cut out the middle, fry in oil, add pre-fried finely chopped onion, grated radish, boiled champignons, crayfish necks, pitted olives, parsley. Mix everything. Serve the prepared side dish with the boiled trout.

You will need:

cucumbers – 6 pcs.

onions – 2–3 pcs.

champignons – 6–9 pcs.

crayfish – 15 pcs.

grated radish – 2 tbsp. l.

olives – 12 pcs.

parsley (greens) – 1/3 bunch.

VINAIGRETTE FOR FISH DISHES

Boil beets, potatoes and white beans. Cut potatoes, beets, as well as raw radishes and pickles into cubes. Separate the cauliflower into florets and boil in salted water.

Mix everything, add chopped herbs. Season with vegetable oil and vinegar. Serve the prepared dish with cold fish dishes.

You will need:

beets – 1 pc.

potatoes – 4 pcs.

radish – 1 pc.

white beans – 200 g

cauliflower – 1 pc.

chopped greens – 2 tbsp. l.

salt - to taste

vegetable oil – 5 tbsp. l.

table vinegar - 1 tbsp. l.

SALADS

Just don’t think that only the root vegetable itself is suitable for radish salad. The leaves are also an excellent base for salads.

RADISH LEAVE SALAD

Wash the radish leaves, chop finely and place in a deep plate. Sprinkle finely chopped egg whites on top. Grind the yolks with sour cream or sour milk, add a little table vinegar, vegetable oil, sugar and salt to taste. Whisk the resulting mixture and season the salad with it. Top the dish with finely chopped green onions, parsley and dill.

You will need:

radish leaves – 200 g

egg – 5 pcs.

sour cream – 1/2 cup

table vinegar - 1 tsp.

vegetable oil – 2 tbsp. l.

herbs, salt, sugar - to taste

SUMMER SALAD

Separate young radish leaves from the petioles, wash, dry and cut into strips. Lightly crush the chopped leaves and let them sit for 15-20 minutes. Chop the petioles, boil for 2-3 minutes and cool.

Mix the leaves with the petioles, add salt, sprinkle with finely chopped onions and pour over a mixture of mayonnaise and vegetable oil.

You will need:

radish leaves – 200 g

onions – 2 pcs.

mayonnaise – 3 tbsp. l.

vegetable oil – 2 tbsp. l.

salt - to taste

GREEN SALAD

Wash the young radish leaves. Boil them for 7 minutes in salted water. Remove them from the water using a slotted spoon, mash them slightly and pour in a mixture of crushed garlic, vegetable oil and salt. Sprinkle with finely chopped parsley and dill, chop a few lemon balm leaves and sprinkle with lemon juice.

You will need:

radish leaves – 250 g

vegetable oil – 4 tbsp. l.

garlic – 3 cloves

parsley – 1/4 bunch

dill – 1/4 bunch

lemon juice – 1 tsp.

lemon balm – 2 leaves

salt - to taste

RADISH SALAD WITH CRUSTS

Take black bread (maybe slightly stale), cut off the crust, cut the crumb into curly pieces, sprinkle with salt and fry in vegetable oil.

Grate the radish, season with vinegar (or kvass), place in a salad bowl, sprinkle with green onions and cover with pieces of fried bread. If the radish is too bitter for your taste, place it, already chopped or grated, in cold water for 15–20 minutes. You can do it differently. Stir in the grated radish and salt and let sit for about 10 minutes. Then drain the resulting juice.

You will need:

black bread – 1/2 loaf

vegetable oil – 3 tbsp. l.

radish – 2–3 pcs.

table vinegar – 1/2 cup

green onion – 1/2 bunch

“HEALTHY” SALAD

Grate the radish, add sauerkraut, finely chopped onion, salt, sugar and vegetable oil.

You will need:

radish – 1 pc.

sauerkraut – 300 g

onions – 2 pcs.

vegetable oil – 2 tbsp. l.

salt, sugar - to taste

VITAMIN SALAD

Grate the radish and raw beets. Add juice, season with sugar or honey.

You will need:

radish – 2 pcs.

beets – 2 pcs.

sour juice (lemon or apple) – 1/2 cup

sugar or honey - to taste

“THERMONUCLEAR” SALAD

Finely chop the cabbage leaves and cut the stalks into strips. Cut the onion into rings, grate the carrots and radishes on a coarse grater, finely chop the garlic. Mix everything and add vegetable oil and tomato paste. Salt, pepper, add vinegar. Mix everything thoroughly. Place in a salad bowl and garnish with onion rings, carrot slices and herbs.

You will need:

cabbage – 200 g

cabbage stalks – 2–3 pcs.

radish – 1 pc.

carrots – 1–2 pcs.

onions – 2 pcs.

garlic – 2–3 cloves

tomato paste – 2–3 tbsp. l.

vegetable oil – 2 tbsp. l.

pepper, salt - to taste

POTATO SALAD WITH RADISH

Boil the potatoes and cut into cubes. Add finely chopped onion. Grate the radish on a coarse grater, mix with potatoes, add salt and season with vegetable oil.

You will need:

potatoes – 4 pcs.

onion – 1 pc.

radish – 1 pc.

vegetable oil – 3 tbsp. l.

salt - to taste

CLASSIC RADISH SALAD

Peel the radish and grate it on a coarse grater. Add chopped eggs. Add salt to taste and season with mayonnaise.

You will need:

radish – 3 pcs.

eggs – 5 pcs.

mayonnaise – 5 tbsp. l.

salt - to taste

“JUICY” SALAD

Cut the radish into strips or grate on a coarse grater. Add grated carrots. Salt and season with vegetable oil.

You will need:

radish – 3 pcs.

carrots – 3 pcs.

vegetable oil – 3–4 tbsp. l.

salt - to taste

RADISH SALAD WITH CHEESE

Grate the radish, carrots and cheese on a coarse grater. Mix thoroughly. Season with vegetable oil or mayonnaise. Add salt, cumin. Garnish the dish with finely chopped green onions.

You will need:

radish – 2 pcs.

carrots – 2 pcs.

cheese – 200 g

mayonnaise or vegetable oil - 3 tbsp. l.

green onions – 1/3 bunch

cumin, salt - to taste

VITAMIN SALAD

Boil or bake the beets, cool, peel, grate on a coarse grater. Add finely grated radish and carrots.

Place in a salad bowl and season with a mixture of mayonnaise, sour cream and garlic. You can decorate the dish with chopped parsley.

You will need:

beets – 1/2 pcs.

radish – 1 pc.

carrots – 3 pcs.

garlic – 3 cloves

mayonnaise – 100 g

sour cream – 50 g

parsley – 20 g

POTATOES WITH RADISH “GERMAN STYLE”

Peel the potatoes and boil in salted water. Fry finely chopped onion in butter, add flour and dilute with fish broth. Boil everything. Mix grated radish with sour cream. Mix everything well.

Pour the prepared sauce over the potatoes. This side dish goes well with boiled pike meat.

You will need:

potatoes – 1 kg

onions – 2 pcs.

butter – 1/2 tbsp. l.

flour – 1 tbsp. l.

fish broth - 1 tbsp.

grated radish – 2 tbsp. l.

sour cream – 1/2 tbsp.

salt - to taste

THE MAIN THING IN THE DISH IS THE SAUCE

What sauce will we serve everything with? As you know, a spicy sauce can liven up any dish. So let's try to make sauces with radish.

SPICY SAUCE

Peel the garlic and chop finely. Peel the radish, wash thoroughly and grate. Mix everything and dilute with kvass. This sauce will perfectly “revive” potato dishes.

You will need:

garlic – 50 g

kvass – 1 tbsp.

RADISH SAUCE WITH VEGETABLE OIL

Mix vegetable oil with table vinegar, add grated radish, sugar, salt and pepper. The prepared sauce will go well with potato dishes, as well as steamed cutlets.

You will need:

vegetable oil – 2/3 tbsp.

table vinegar - 2 tbsp. l.

grated radish – 3 tbsp. l.

salt, sugar, pepper - to taste

“PICTANT” SAUCE

Pour fermented baked milk over the grated radish, add lemon juice, mustard and salt. This sauce is simply irreplaceable for potato or rice dishes with meat.

You will need:

radish (medium size) – 1 pc.

Ryazhenka – 1/2 tbsp.

lemon juice – 1 tsp.

mustard – 1 tsp.

salt - to taste

RADISH BROOCH SAUCE

Fry the flour in a dry frying pan until golden brown and cool. Dilute it with radish decoction (if you cooked it peeled). Boil it. Separately, fry the onion in margarine and add to the sauce. Add tomato paste. You can serve potato cutlets with this sauce.

You will need:

flour – 1 tbsp. l.

radish decoction – 2 tbsp.

onion – 1 pc.

tomato paste – 1 tbsp. l.

SAUCE WITH MUSTARD

Finely chop the onion and fry a little. Then add crushed peppercorns, bay leaf, vinegar and simmer for 7-8 minutes. Add flour sauteed in fat, diluted with beef broth. Add table mustard and hot sauce like “Ketchup” to the sauce. Add finely grated radish. The sauce goes well with sausages and sausages.

You will need:

onion – 300 g

butter – 45 g

black peppercorns - to taste

bay leaf – 1 pc.

table vinegar – 75 g

flour – 50 g

broth – 1/2 tbsp.

table mustard – 25 g

Ketchup sauce – 50 g

grated radish – 3 tbsp. l.

RADISH SAUCE

Fry the flour in butter until golden brown and dilute with broth. Add sour cream and cook over low heat for 5-10 minutes.

At this time, prepare the radishes. Place butter in a frying pan. When it melts, add grated radish and fry lightly. Add vinegar and the same amount of water or broth, add bay leaf, peppercorns and put on fire.

Place the cooked radish in the prepared sauce and boil. Remove from heat, add salt, add a piece of butter and stir. The sauce is suitable for boiled beef, lamb, pork, as well as corned beef and tongue.

You will need:

flour – 1 tbsp. l.

butter – 3 tbsp. l.

broth - 1 tbsp.

sour cream – 1/2 tbsp.

radish – 2 tbsp. l.

table vinegar - 2 tbsp. l.

bay leaf – 1 pc.

peppercorns, salt - to taste

RADISH SAUCE FOR FISH DISHES

Lightly fry the flour and grated radish in vegetable oil and dilute with fish broth. Add sour cream. Mix everything and boil. Pour the prepared sauce over the boiled fish. This sauce goes best with boiled pike.

You will need:

flour – 1/2 tbsp. l.

oil – 1 tbsp. l.

grated radish – 1 1/2 tbsp.

fish broth - 1 tbsp.

sour cream – 1/2 tbsp.

As you can see, even such a simple root vegetable as radish, which we are used to eating only raw and exclusively in salad, is suitable for preparing many dishes, including hot ones. Bon appetit!