A variety of radish recipes that you must try!

A typical spring vegetable with a characteristic sweet and at the same time pungent taste.

Are you also one of those who can’t wait for these rose-red balls every year?

In that case, you have to try our radish recipes 7 different times!

Believe me, you won’t regret either way!

Radish spread with cottage cheese

The secret of this delicious spread is that you let its main ingredients so-called cry before use. If you didn’t, all the excess liquid would then be released into the spread.

Ingredients

• 10-12 pieces of radishes
• 200 g semi-fat cottage cheese
• 2 tbsp fresh chives
• 1 teaspoon of fresh lemon juice
• fresh lemon zest from half a lemon
• salt pepper

Method

1. Place the washed radishes cut into small pieces in a bowl, add salt and let them rest for about 20 minutes, the salt will remove excess moisture from the radishes.
2. Meanwhile, in another bowl, mix the cottage cheese, finely chopped chives, lemon zest and lemon juice. Season with salt and pepper.
3. Remove the excess liquid from the salted radishes and mix them into the prepared curd mixture.
4. Mix thoroughly.
5. Put in the fridge for half an hour before serving.

Serve with fresh wholemeal bread or salty crackers.

Radish and butter spread

A very simple spread that can easily be kept in the fridge for a few days if needed.

Ingredients

• 8-10 pieces of radishes
• 60 g room temperature butter
• half a teaspoon of fresh lemon juice
• fresh chives
• salt

Method

1. Cut the washed radishes into small pieces.
2. In a bowl, mix the butter, lemon juice, finely chopped chives and about half the amount of chopped radishes.
3. Mix thoroughly and add a little salt.

This spread tastes great especially on fresh bread. Serve garnished with remaining radish pieces.

Radish salad with egg and delicious dressing

A tasty salad with a creamy dressing that can be a decoration for any celebration. It is not only full of vitamins and minerals, but thanks to the eggs it is also rich in protein.

Ingredients

Salad

• 10 pieces of radishes
• 2 eggs
• 1/2 cup scallions
• a few small leaves of romaine or lettuce for decoration

Dressing

• 1 tablespoon of mayonnaise
• 1 tbsp sour cream
• 1 Tbsp fresh lemon juice
• half a teaspoon of mustard
• salt pepper

Method

1. Place the eggs in a small pot of boiling water and hard-boil, approximately 8-10 minutes.
2. In the meantime, wash the radishes and cut them into thin slices.
3. Rinse the boiled eggs under cold water and remove the shells.
4. Then cut the eggs in half and remove the yolks.
5. Then cut the whites into small cubes and crumble the yolks.
6. Mix mayonnaise, sour cream, mustard, lemon juice, salt and pepper in a bowl.
7. Mix thoroughly to form a dressing.
8. Then spread part of the dressing on the bottom of the plate on which you want to serve the salad.
9. Then place radish slices on top of this smeared dressing.
10. Sprinkle the resulting layer of radishes with pieces of egg whites, crushed yolk and spring onion cut into rounds.
11. Garnish with small lettuce leaves. If you only have larger leaves, cut them into small pieces.

Serve the salad with fresh bread and a small bowl of dressing.

Radish and sour cream salad

This easy and quick salad is especially popular in Russia and Ukraine. Its main advantage is that the delicate taste of sour cream neutralizes the possible bitterness of the other ingredients used.

Ingredients

• 20 pieces of radishes
• 1 salad cucumber
• 1/2 cup chives or spring onions
• 3/4 cup sour cream
• salt

Method

1. Wash the radishes and cucumber thoroughly and cut them into thin slices.
2. Mix both ingredients in a bowl.
3. Add sour cream and a little salt.
4. Stir to turn the sour cream into a dressing.
5. Before serving, sprinkle with pieces of chopped chives or spring onions.

You can also watch the individual preparation steps via the video recipe!

How To Make Creamy Cucumber Radish Salad

Creamy radish soup

A silky soft soup that will give your body new energy and vitality after a long winter. While its delicious taste will delight your taste buds, the pink hue of the soup will be a treat for your eyes.

Ingredients

• 2 bunches of radishes
• 1 potato
• 1/2 cup onion
• 2 cups of milk
• 1/4 cup sour cream
• 2 tablespoons of olive oil
• fresh parsley
• salt pepper

Method

1. Heat the oil in a pot or deep pan, add the chopped radishes and onions. Use only 3/4 of the amount of radishes.
2. Cook, stirring, for a few minutes, until the onions start to turn golden and the radishes are translucent.
3. Then add potato cut into small pieces, milk, salt and pepper to the mixture.
4. Bring the mixture to a boil, stirring occasionally.
5. Cover and cook for about 5 minutes until the potatoes are tender.
6. Then transfer the resulting mixture to a food processor and blend until smooth.
7. Cut the remaining radishes into small strips.

Serve the soup with a spoonful of sour cream, garnished with radish noodles and fresh parsley.

Quick pickled radishes

Don’t have time for classic loading? No problem, you’ll be done with our recipe in ten minutes. Radish pickles prepared in this way can be kept in the refrigerator for up to two weeks.

Ingredients

• 2 bunches of radishes
• 1/2 cup apple cider vinegar
• 1 cup hot water
• 1 tbsp of sugar
• 1 and a half teaspoons of salt

Method

1. Wash the radishes thoroughly and cut them into thin slices.
2. Place the slices in the jar in which you want to store the radishes.
3. Mix apple cider vinegar, sugar, salt and hot water in a bowl.
4. Stir the mixture until the sugar and salt dissolve.
5. Then pour the mixture into a glass with radishes and let it rest for an hour.
6. After this time, put the closed jars in the refrigerator.

Pickled radishes taste great especially with meat, but you can also make sandwiches or snacks special with them.

A side dish of stewed radishes

Are you thinking about a tasty, healthy and unusual side dish for pork or chicken? You don’t have to!

Ingredients

• 2 bunches of radishes
• 2 tablespoons of butter
• 2/3 cup broth
• 1 tbsp apple cider vinegar
• 1 teaspoon of sugar
• salt

Method

1. Wash the radishes and cut them into thicker slices.
2. Melt the butter in a pan or pot, add the radish slices.
3. Cook, stirring occasionally, for approximately 5-7 minutes, until the radishes begin to soften.
4. Add the stock, bring to a boil and cover with a lid.
5. Cook for another 5-7 minutes.
6. Add apple cider vinegar, sugar and salt.
7. Cook, stirring occasionally, until the liquid is reduced to a glaze, about 2-3 minutes.

You can prepare stewed radishes together with other vegetables, and thus prepare a healthy and beautiful colorful side dish.

Why eat radishes and how to get rid of their pungent taste?

Although many consider the pinkish-red balls to be a typically Czech vegetable, the truth is that radishes were already known in ancient Egypt. A large number of vitamins and minerals are hidden in radishes, especially vitamin C and B, as well as potassium, phosphorus and calcium. Most people only eat the radish root, but the young leaves are also very tasty and can be added to, for example, a salad.

If you are deterred from eating radishes by their slightly pungent taste, there is a simple trick to get rid of it. Just cut the radishes into slices, salt them and let them rest for a while. The salt will cause the radishes to release their juice and subsequently not burn as much.

In addition to providing our body with important vitamins and minerals, radishes also have an antibacterial and antifungal effect on our body. It can thus help our digestive system in the fight against various harmful bacteria and fungi. Last but not least, they also benefit digestion thanks to their high fiber content.