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Radish Salad

4 servings

30 minutes

A classic of Soviet public catering and an important home salad from childhood that has not been lost in modern gastronomic realities. It is ideal to cook it in June: when the radish is still fresh, but the first prickly cucumbers have already started to sprout.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
194
kcal
6.5g
grams
16.6g
grams
6.3g
grams
Ingredients
4servings
Radish
300 
g
Cucumbers
300 
g
Chicken egg
2 
pc
Dill
10 
g
Green onions
10 
g
Fat sour cream
150 
g
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps

  • 1

    Place the eggs in a pot of boiling water and boil for 10 minutes. Then pour cold water over them to cool.

    Required ingredients:
    1. Chicken egg: 2 pieces

  • 2

    Peel the boiled eggs and cut them into wedges.

    Required ingredients:
    1. Chicken egg: 2 pieces

  • 3

    Wash the radish, cut off the tops and roots, and slice it into thin rounds using a knife or mandoline.

    Required ingredients:
    1. Radish: 300 g

  • 4

    Slice the cucumbers into the same thin circles.

    Required ingredients:
    1. Cucumbers: 300 g

  • 5

    Mix cucumbers and radishes.

    Required ingredients:
    1. Radish: 300 g
    2. Cucumbers: 300 g

  • 6

    Chop the green onions and dill.

    Required ingredients:
    1. Dill: 10 g
    2. Green onions: 10 g

  • 7

    Mix the chopped greens with sour cream.

    Required ingredients:
    1. Dill: 10 g
    2. Green onions: 10 g
    3. Fat sour cream: 150 g

  • 8

    Place the vegetables on a serving plate.

  • 9

    Use two spoons to make a quenelle from sour cream with herbs and place it on the vegetables.

    Required ingredients:
    1. Fat sour cream: 150 g
    2. Dill: 10 g
    3. Green onions: 10 g

  • 10

    Place the egg slices. Sprinkle the salad with salt and pepper and serve. Mix the salad with sour cream dressing just before eating.

    Required ingredients:
    1. Chicken egg: 2 pieces
    2. Salt:  to taste
    3. Ground black pepper:  to taste

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