Tell me, dear ones, what can be done from boiled radish? Black radish Recipes of dishes with black radish.

15.07.2021

Composition and calories
Beneficial features
Harm and contraindications
Dish recipes
Interesting Facts

Black radish is herbaceous perennial family "Cabbage", found both in the wild and in cultivated. It consists of tops and roots of a round shape with pulp white color. Both are eaten, but more often the latter. This vegetable crop, presumably, comes from ancient egypt, from where it eventually spread to Rome and Hellas. She was also "favoured" in Russia and loved in Asia. Today this species is grown in North America, Europe, 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.

The composition and calorie content of black radish

This species is the most useful of all existing, although there are not so many vitamins. This is explained by the fact that chemical composition 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 PP, NE - 0.6 mg;
Niacin - 0.3 mg.

Macronutrients 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 (sugar) - 6.4 g.

Of the trace elements in the composition, there is 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 it for the health of the heart, blood vessels, kidneys, Bladder, stomach and intestines. This is especially true for the elderly, children and pregnant women suffering from anemia.

Black radish helps with the following problems:

Poor digestion . Possessing cleansing and antimicrobial properties, it removes toxins, slag and salts from the body, inhibits the activity of pathogenic microorganisms, and has a beneficial effect on the liver. All this allows you to normalize the chair, improve appetite, 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.
Elevated 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, yellowing disappears skin, there are forces, the head is not so spinning.
sick kidneys. Here we are talking about pyelonephritis, microliths, stones. The effectiveness of radish in such cases can be explained by its bright anti-inflammatory and inhibitory properties.
stool disorder. The problem is solved both with constipation and in the case of diarrhea, by normalizing the microflora, eliminating dysbacteriosis, bloating and flatulence, and cleansing the intestines. But all this is possible only if there is no question of colitis, gastritis and others. serious illnesses GIT.

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

Harm and contraindications to the use of black radish

This vegetable is useful only when consumed in moderation. Going beyond this line can result in sharp pains in the abdomen, nausea, belching, colic. This is due to the fact that the pulp and juice contain active substances, irritating the walls of the stomach and intestines. That is why in no case should you eat it on an empty stomach - before that you need to at least drink water, and 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, severe pain in the region of the stomach. In the stage of extinction of the disease, you can still eat a little bit of the product, but with an exacerbation it is better to completely refuse it.

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

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

Black radish recipes

To make the dish tasty, you should choose fruits with a dense, intact skin. It should be free of mold and stains. It is important that the tail is solid and the size of the root reaches from 7 to 13 cm in diameter. These vegetables, being bitter, are best supplemented with other ingredients. They go well with carrots, beets, herbs, onions, cabbage. The most popular are salads, which help out perfectly in the cold season. But it’s worth preparing all this, only 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 option! You will need to wash and peel 2 young beets, carrots, white onions and the main vegetable. Now cut it all into thin strips, combine, pour 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, then peel them. Next, cut both of them as small as possible. Now chop two cucumbers, remove the peel from the radish (1 pc.) And grate the root crop. Then add 1 tsp. apple cider vinegar, 3 tbsp. l. mayonnaise or sour cream, salt to taste. The last step is the infusion of 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 refrigerate 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 taken out. Grated peeled radish (2 pcs.), Mixed with the same carrots (1 pc.) And salt, are placed in the resulting recess. Top the dish with dill.

Patties. Buy ready-made dough or make it on kefir (1 tbsp liquid + 3 tbsp flour + egg, 3 pinches of salt and dill). Let it lie down for 2-3 hours under a napkin, divide it into several parts, roll it out and start filling. To prepare it, you need to wash, peel, grate and fry the radish (2-3 pcs.). Next, the mass is salted, put on circles cut out of dough and rolled out and closed, pinching the ends. Then they are rolled out with a rolling pin and fried in in large numbers refined oil. Pies are put on the table along with sour cream.
Kimchi soup. Pork meat (300 g) cut into cubes and rub with garlic. Then chop 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 all the ingredients with boiling water (2.5 l) 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 up 10 half-liter cans, you need to take 10 pcs. radishes, 4 carrots, 3 beets and one head of white cabbage.
e wash it, clean it and chop it. Then crush the mass with clean hands, 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 garlic cloves twisted in a meat grinder. Then wash and sterilize jars and metal lids, dry and fill to the top with salad. Roll them up and put them in a warm place under a blanket for 3 days, after which move them to the refrigerator. This salad can be served with mashed potatoes, cereals, pasta and any other dishes.
stuffed radish. It needs 5 pcs. 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 mass of boiled rice (120 g), a bunch of dill, grated hard cheese (100 g). Next, the radish is spread on a greased baking sheet and sent to the oven for 30 minutes.

It is very important here that you can stock up on such a vegetable in advance. It is perfectly stored both in the basement and in the refrigerator, but when high temperatures deteriorates literally in 2-3 days, starting to rot. The same can be said about peeled root crops, 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, it is necessary to wrap them in plastic bags with 2-3 holes.

Interesting facts about black radish

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

The taste of black radish resembles radish, because it is just as bitter. In rainy weather, it grows sweeter, and in drought - with an unpleasant sharp aftertaste. It is rather not the pulp that gives it, but the peel, which is therefore not customary to eat. The plant loves black soil, although it can also be seen on loamy soils.

The ancient Egyptians used the miraculous properties of black radish during the construction of the pyramids. They said that this root crop gives them the strength necessary for work, calms them down, satisfies hunger well. There is also a legend saying that when Apollo was asked what this vegetable is good for, he compared it with gold and ordered to exchange it for this metal.

Radishes are not grown in greenhouses, as they keep well from summer until the new crop is harvested. It is not popular in the market and is quite inexpensive, despite the fact that it is an ideal candidate for a winter menu.

What to cook from black radish - look at the video:

Considering how different and interesting recipes for black radish exist, you definitely should not go hungry by choosing it. Of course, it cannot claim to be the most delicious and healthy vegetable, but it will completely diversify your menu!

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 at the same time widely used in folk medicine.

In Asia, Chinese radish (also called lobo or Margelan) grows - it is much less spicy than the previous two varieties. The Japanese daikon radish outwardly differs from its relatives by an elongated and rather large white root crop.

Use

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

Radish can be stewed with meat, marinated. In France, they cook soup from fried slices of radish - how can one not recall the Russian prison, an indispensable component of which was a radish.

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 the radish has such a specific taste, and it is they that protect us from viruses. The sharper the taste, the more phytoncides in the root crop. So it is especially useful to eat spicy radish when influenza epidemics begin, and in the cold season - to maintain the vitality of the body at the right level.

Radish is a unique remedy that helps with prolonged bronchitis, dry cough. For this purpose, you need to get a black radish (it is often sold in the 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 must be taken in 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 put honey in them at the same time. Instead of honey, sugar can be used - the main thing in this case is radish juice, which is “pulled out” by sugar or honey from radish. Cough with this treatment softens in two days, but the intake of juice should be continued so that the disease passes faster. In the same way, the radish juice obtained has a choleretic effect.

Attention! All types of radish enhance gastric and intestinal activity, which is certainly useful, but people with diseases of the gastrointestinal tract need to be careful: they are contraindicated in the use of radish. Radish is also contraindicated in diseases of the heart and kidneys.

calories and the nutritional value radish

Calorie content of radish - 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

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

The most famous type of root crop is black radish. The inside of the vegetable is white, crispy, but very spicy, 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 better stored than others and may well last until spring and even until next summer.

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

White daikon radish is sweet, almost not bitter. The shape of the daikon is elongated, the length reaches a huge size, and the weight is up to 4 kg. Daikon is very long and successfully stored, while it is especially rich in vitamin C and iron.

What can be cooked with radish?

For the most part, radishes are added to salads. It can be rubbed on a grater, 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 crops make excellent preparations, their recipes are especially useful for those who do not have a cellar. Pickled salads are made with the vegetable, pickled and salted, and even the original jam is cooked.

READ ALSO: Green radish - salad recipes with root vegetables

Heat treatment does not harm the taste of the radish, on the contrary, various gourmet dishes can be made from it. The root crop is added to any soups, stewed separately with sour cream and in the composition vegetable stew. Daikon radish is an excellent component for oriental dishes, including rolls. Thrifty housewives cook delicious dumplings with radish, especially since the field for experiments is very extensive.

Dumplings with radish - manufacturing features

Modeling and boiling dumplings is not difficult, but there are still some secrets to their successful preparation. The important points in cooking and storing this culinary masterpiece will be described below.

What is the best way to cook a dish?

The classic option for making dumplings with radish is to boil them. Like other dumplings, they need to be thrown into boiling salted water. Previously, you can put bay leaves in it (about 1 piece per liter), black peppercorns (2 pieces per liter), cloves - to taste. Many 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 double boiler with vegetable oil, put the dumplings, set the timer for 20 minutes. During this time, the dish will be ready, and you don’t have to stir the dumplings, and they will never tear, as sometimes happens in water.

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

What is the food with?

Most often, recipes suggest melting butter and eating radish dumplings with it. The oil is heated only on low heat, because it begins to melt already 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 oil will melt on its own. You can also melt the product in the microwave - usually 40-60 seconds is enough.

There are other options for sauces with which the dish will become even more delicious:

Sour cream
Sour cream sauce with garlic
Mayonnaise
Tkemali sauce
Soy sauce
Yogurt with greens, lemon

Storage of dumplings

It is quite possible to freeze radish dumplings, the taste after the preparation of frozen semi-finished products will not suffer. But you need to freeze them in small portions so that the dumplings immediately grab and do not turn into a lump of dough and filling.

There is a convenient way to freeze food:

Put a plastic bag on a board of any size
Lay out the dumplings so that they do not touch the neighboring ones (you do not need to sprinkle the bag with flour).
Put the board in the freezer.
After a few hours, take out the board, unscrew the bag so that all the dumplings are inside it.
Release the air, tie the bag, place in storage.
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 - the main recipe

Products, dough:

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

Products, stuffing:

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

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

Divide the dough into small pieces, dip in flour, roll out cakes. Put the filling in the middle of the cake, taking it without excess juice, form a dumpling. Repeat until the end of the filling and dough. Salt boiling water, throw bay leaf, pepper. Cook dumplings for 4-5 minutes. Serve with melted butter.

Radish and its secrets.

Medicinal raw materials in radish are roots and fresh juice. Radish fiber helps to eliminate cholesterol from the body, which is important for the prevention of atherosclerosis. Radish juice has choleretic properties, fresh, it is recommended for cholelithiasis, cholecystitis. Also, radish juice with honey or syrup made from radish with sugar is a well-known remedy for inflammatory diseases upper respiratory tract.
Juice and grated radish have a strong antiseptic property, 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 nephrolithiasis, gout. Another radish is used as food product, enhancing the secretion of the digestive glands.
But the radish also has contraindications: it is not recommended to use it when peptic ulcer, gastritis, enterocolitis and heart disease.

Varieties of radish

Black winter radish

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

Black radish is a natural antibiotic that lacks side effects characteristic of synthetic medicines. Radish enzymes dissolve the cell walls of many bacteria, so the root juice is effective in the treatment of wounds and ulcers that do not heal for a long time, and purulent inflammatory processes.

Margelan radish, green

This radish has a higher palatability than its bitter sister, however healing properties green is not so expressive. It has less bitterness and useful elements. However, it can be a good substitute for those who can not eat too bitter black radish. Especially good green radish 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 useful qualities of radish, but does not contain mustard oils that have an exciting effect. Therefore, daikon is safe for those suffering from cardiovascular diseases and the elderly. According to Japanese scientists, daikon helps to eliminate radionuclides from the body.

RADISH RECIPES

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

Cooking:
Wash the radish.

Peel the onion and cut into half rings.
Mix radish with onion, 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 the grated sour apple. Dress the salad with sour cream or vegetable oil.

Salad of radish and peas
Ingredients:
3 small radishes (black, green and daikon)
1 can of canned green peas
1 bunch green onions
sunflower oil, salt to taste
Cooking:
Radishes of all three types are peeled, grated and salted.
Throw green peas on a sieve and let the liquid drain. Wash 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 pc (large)
pork - 300 g
bulb - 1 pc.
garlic - 2 cloves
spicy adjika - 1 teaspoon
vinegar - 1/4 teaspoon
seasonings, salt, pepper - to taste
vegetable oil
Cooking order:
Three peeled radish on a grater for Korean carrots (or cut into strips), salt and leave for about 2 hours.
Then squeeze, add chopped onion, chopped garlic, adjika, seasoning, pepper to taste and add vinegar.
We heat the oil, fry the meat in it, cut into small pieces, until tender. Then pour the radish with this oil with meat. close the lid and let stand. If necessary, you can still 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, finely chopped garlic. Mix everything, decorate the salad with sprigs of parsley, celery, dill on top.

Radish Salad "Kurai Flower"
We will need:
250 gr 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, we fall asleep in the fried onion flour.
We clean the radish and three on a coarse grater. Now the radish needs to be squeezed out.
We combine meat, onion and radish, add chopped greens. Mix everything, season with salt, pepper and mayonnaise. That's it, the radish salad is ready.

Radish with squid
Squids - 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 tablespoons; lemon - 1/2 pc.; liquid honey - 1 tsp; walnuts, raisins - to taste

For a salad, you need the same amount of green radish and sweet pumpkin. Peel the radish and pumpkin and grate on a coarse grater.
Drizzle with the juice of half a lemon.
Add vegetable oil and a spoonful of honey, mix well. Put the salad in the refrigerator for about 20 minutes, then mix again, transfer to a dish and sprinkle with roasted nuts and raisins on top. Salad should be eaten immediately.

green radish salad
Compound:
green radish - grated
rap. onion - fry until golden brown
champignons - overcook
boiled chicken - cut into cubes
Dill

Mix everything, salt and season with mayonnaise.

Radish salad with fresh cucumber
Ingredients:
Green radish (Margelan) - 1 piece (large)
Cucumber-1pc.
Bulb 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 through a grater), salt, leave for 5 minutes so that it gives juice, and then squeeze it. At this time, we clean the onion, cut it into very thin rings (it is better to take a small, elongated onion), wash it in cold water, squeeze and marinate in water acidified with vinegar, Now wash the cucumber, grate it (or cut it into strips), add it to the radish, put the pickled and squeezed onion in the same place, salt, pepper, add lemon juice (or vinegar) to taste) and season with vegetable oil (preferably olive oil).

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

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

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

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

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

Cooking:
Wash radishes and carrots, peel and chop finely. Mix thoroughly, salt, let it brew for 1 hour.
Peel the onion, cut into circles, fry in vegetable oil until golden brown, let cool.
Season with a mixture of fried onions with oil, garlic, black and red peppers, coriander, sesame seeds, sugar, salt, lemon juice.

Pear and radish salad
Ingredients:
radish - 1 pc.
pear - 1 pc.
cucumber - 1 pc.
red sweet pepper - 1 pc.
leek optional, gives spiciness, simplifies the taste of the salad.

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

Cut vegetables and pear into thin strips. Sprinkle the pear immediately with lemon juice. Lay in layers: pear, pepper, radish, cucumber.
Prepare the dressing, to do this, beat all the ingredients and pour over the salad, serve 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 eggs.
Cool, cut into large pieces.
Also chop the tomatoes. Put eggs and tomatoes in a salad bowl.
For dressing, chop green onions. Peel the radish from the rough peel, 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 tomatoes and eggs into a salad bowl with this dressing. Place in refrigerator for 5 minutes. and submit.

puff salad
One large green radish, 2 carrots, smoked chicken meat or boiled meat (I have meat), onion, mayonnaise.
1 layer; radish and coarse grater

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

Azu with radish and pickles
Products:
beef 700 g
Margelan radish (green) 1 pc.
carrot 1 pc.
zucchini 1-2 pcs.
onion 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.

Cooking:
cut beef in small pieces, all vegetables cut into strips. Fry the meat with onions. Then add pickled cucumbers, continue frying.
Margelan green radish is added together with carrots (instead of radish, you can take daikon or radish), salt, stirring, fry until the carrot changes color to yellow.
After that, put the bay leaf, allspice and pour in the 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 really wanted to, but who doesn’t like it, don’t pay attention to it or replace it with mushrooms.
Stir, 7 min. 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. a spoon
Cooking method:
Grate radishes and beets and mix with juice and sugar or melted honey. Garnish with greenery when serving.

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

Hard-boil the eggs, put them in cold water to make it easier to peel the shell. Peeled eggs and cut lengthwise into two equal halves. Take out the yolk. To make the egg halves fit better on the plate, slightly cut off the rounded part of the halves.
Break up the yolks.
Add grated radish and mayonnaise. Season with salt to taste.
Fill the halves of the proteins with the resulting filling and decorate with herbs.

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

How to cook:
Peeled and grated on a coarse grater, mix the radish with cream and eggs until a homogeneous mass is obtained. Put in a dry form or in a pan and bake in a hot oven for 10-15 minutes. Pour the fried eggs with radish with honey mixed with dry wine and serve in the same bowl.

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

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

First you need to cook the meat. You can boil the eggs at the same time.
While the meat is cooking, rub the radish on a coarse grater and pour over cold water for half an hour. Then we squeeze out the water, and put the radish in a salad bowl.
We cut the meat into small pieces.
Onion need to be lightly sautéed in vegetable oil.
Now you need to add hard-boiled and finely chopped eggs and herbs to the salad, salt and season with sour cream.

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

Cooking:
Wash radishes and carrots well.
Clean and grate.
Add finely chopped green onions and cranberries. Mix.
Salt, season with spices and walnut oil.

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

How to cook:
Thoroughly wash the radish, cut into strips. Boil 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 mushrooms, peel and boil in lightly salted water, canned ones do not need preparation.
In a deep frying pan in hot oil, fry redmre, then after 5 minutes add finely chopped mushrooms and continue to fry for another 1-2 minutes. After that, pour boiling water, season with salt, sugar, ginger, add wine and bring to a boil over high heat. Then lower the heat and simmer covered for 5 minutes.
After 5 minutes, add heat to medium again, add diluted starch, shake the pan several times to mix its contents, sprinkle the dish with sesame oil and serve.

Rack of lamb with radish in bacon
Ingredients
Rack of lamb 210 gr
Salt 1 gr
Black pepper0.5 g
Vegetable oil30 gr
Radish40 gr
Bacon40 gr
Champignons35 gr
Vegetable oil30 gr
Thyme 1 gr
Garlic40 gr
Vegetable oil5 gr
Rosemary 1 gr
Demi glass30 gr

Cut the rack of lamb into 2 pieces, salt, pepper, add rosemary, fry in vegetable oil, bring to readiness in the oven.

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

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

Drizzle with rosemary sauce. Put the skewer with radish on the bone and on the edge of the plate.

Ashlyamfu in Dungan style
Ingredients:
For gravy:
1 carrot
Paprika 2 pcs (multi-colored)
Small radish (daikon) 1 pc
Tomato paste 1 tbsp
Jusay 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 omelette:
80 ml milk
4 eggs
1 tbsp butter
salt to taste

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

Nudels Quick Wok Noodles 2 packs 600 gr

Cooking:
Cut vegetables very thinly.
Heat up a wok, throw coriander grains, fry, add a little vegetable oil, heat, remove the grains, then fry all the vegetables (carrots, radishes, paprika, garlic) very quickly in turn, 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, add finely chopped dzhusai at the end, turn off the gas, do not close the lid, let the gravy cool and put in the refrigerator.

Starch noodles:
Add starch to cold water and mix well, put on gas until it boils, add vinegar and salt, stirring constantly, cook for 10 minutes until it thickens.
Pour the starch onto a greased plate, put 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 a film and put them in the refrigerator.

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

Serving:
Put noodles in a plate, pour over vegetable sauce, put an omelet on one side, and starch 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 to a haze and pour into a hot 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 peppers - 20 g
boiled egg - 1 pc.

Cooking method:
- Lamb is boiled, cooled and cut into strips.
- Radishes are peeled and pre-soaked.
- Cheese and radish are grated, chopped garlic is added.
- Onions are cut into rings and fried in margarine.
- Prepared products are combined, salted and seasoned with mayonnaise.
- Salad is decorated with eggs, carrots, pickled peppers and herbs.

Lagman with radish
Ingredients:
Korean noodles, meat, onions, carrots, red bell peppers, green radish, potatoes, green beans, jusai, tomato paste, green onions, dill - everything is cut into small cubes.
You can roll the noodles on your own, the dough is like dumplings and roll with your hands and pull until you get a long noodle
We stew everything, in turn - meat, onions, carrots, peppers, potatoes, radishes - add tomato paste, pour hot boiled water. At the end, add beans, jusai and greens + squeeze a couple of cloves of garlic, salt, pepper and bay leaf. It turns out 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 green onions
2 carrots
1 small celery root
1 medium radish
2 apples

For salad dressing:
3 egg yolks
2 tsp spicy mustard
0.5 tsp vinegar
150 ml vegetable oil
125 ml sour cream
1 bunch 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 beef and ham into strips. Boil vegetables until cooked, cool and cut into thin slices. Grate the radish on a fine grater. Peel the apples, cut into quarters, 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 a homogeneous mass is obtained. Add oil drop by drop, gradually add sour cream, season with half of finely chopped chives, fresh horseradish, pepper, salt, lemon juice and cognac to taste. Dress the salad with the sauce, let stand for at least half an hour and sprinkle with the remaining chives.

Salad "Russian"
Required products:
radish - 200 g
potatoes - 200 g
carrots - 100 g
mayonnaise - 250 g
greenery

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

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

Combine prepared vegetables, salt, pour oil and mix.

Before serving, garnish with sliced onions.

Snack "Eastern"
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 in oil, add garlic, spices and vinegar.

Pulp of lamb or beef cut into cubes and fry.

Boil funchose for 10 minutes, then put it in a colander and combine with vegetables and meat, warm it up for several minutes. Cool down.

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 on a coarse grater, and chopped apple. Season with mayonnaise mixed with sugar.

Decorate with egg lilies and herbs before serving.

Salad "Darling"
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.
onion - 1 pc.
pickled cucumbers - 2 pcs.
sour cream - 2 cups
salt, black and red pepper ground to taste
dill greens
Cooking method:
Cut meat, beets, cabbage, onions, cucumbers into strips. Grate carrots, radish and peeled apple on a coarse grater.

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

Decorate with herbs before serving.

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. Put in a salad bowl and pour over the remaining mayonnaise.

Sprinkle with grated cheese and decorate with herbs before serving.

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. a spoon
wine vinegar - 1 tbsp. a 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 soak for 4 hours.

Cut the pork into cubes, fry in pieces of butter, add onion rings, carrots and radish, cut into thin long strips and fry for 5 minutes (vegetables should remain crispy). Then salt, pepper, season with soy sauce, wine vinegar and refrigerate.

Squid and sweet pepper cut into strips, combine with shrimp, cabbage, pork and vegetables, add the remaining oil and mix.

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. a spoon
radish - 1 pc.
grated ginger - 1/2 teaspoon
Cooking method:
Cut the fish and pepper into strips, onion into rings.

From water and flour with the addition of proteins and wine, knead the batter.

Dip fish and vegetables in batter and fry in oil until golden brown.

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

Dip fried fish and vegetables in the sauce while eating.

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. a spoon
honey - 1 teaspoon
ground black pepper, salt to taste
Cooking method:

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

For sauce, rub honey with salt, pepper, add oil and beat.

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

Decorate the salad with greens and a “rose” of radish.

always thought that radish eat sroy! Tinder on a grater and with sunflower oil

Elena Burenkova Thinker (6644) 7 years ago

your grandmother. Why did you cook?

for_lily Artificial Intelligence (139281) 7 years ago

I think that nothing can be cooked from boiled radish.

Adele Rostova Artificial Intelligence (118290) 7 years ago

and you taste it, maybe it's cool
if not, just throw it away

Agatha Sage (14428) 7 years ago

But if there is a proverb "Easier than a steamed radish", then it can be subjected to heat treatment. In my opinion, that steamed, that boiled - one fig.

But how is it to be eaten?

Old Paha Oracle (89850) 3 years ago

Easier than a steamed turnip.

NATALIA BRILLIANTOVA Guru (2592) 7 years ago

find it on the Internet, I climbed up for interest, there is something there

nata Master (1727) 7 years ago

salad
Ingredients:
300 g radish,
200 g boiled beets,
6 slices rye bread,
1 apple
juice of 1 lemon,
100 g greens (onion, lettuce),
50 g vegetable oil.

Cooking:
Cut the boiled beets and radishes into strips in different bowls, pouring over lemon juice. Slices of rye bread lightly fry in vegetable oil.

Chop the green onion, grate the apple. Put lettuce leaves on a flat dish, put vegetables on the leaves in a slide, alternating and not mixing layers: beets - green onions - radishes - apples and beets again. Lay the croutons around the salad along the edge of the plate.

Dress the salad with vegetable oil, lemon juice, or apple cider vinegar.

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Black radish: composition, benefits, medicinal properties, contraindications. Black radish for cough. Vitamin salads from black radish.

For a long time, radish has been known to people as an extremely useful and extremely unpretentious root crop. The ancient Greeks treated him with special reverence: they ate radish, used it as a medicinal drug, and brought the most beautiful fruits as a gift to the gods. According to ancient Greek legend, the healer god Apollo believed that it was not a pity to give as much gold for this vegetable as it weighs. In his writings, the famous Hippocrates repeatedly mentioned the benefits of radish. The Hellenes were right: the nutritional and medicinal properties of this vegetable really deserve attention.

Multicolored family: types of radish

Today, radishes are cultivated in the temperate climates of Europe, Asia, Australia, and North America. Numerous varieties of radish differ in varying degrees of juiciness, bitterness and pungency. There are among them moderately burning, and gentle salad, and those from which tears involuntarily roll down the cheeks.

Fruit color varies from white, pink to green, dark purple and brown. But the most useful are black root crops, they are also the most burning. This variety surpasses its "pale-faced" sisters in vitamin and mineral composition.

Green (Chinese, Margelan) radish is less spicy, it is more suitable for those who have problems with the gastrointestinal tract. Japanese radish (daikon) is the most delicate, and although there are not so many vitamins in it, it is very resistant to pesticides: it practically does not absorb harmful chemicals that fertilize the soil. And the most interesting thing: it turns out that the radish, beloved by the people, is just an early ripening dwarf radish.

Vitamin cocktail: composition of black radish

Black radish is a wonderful remedy for strengthening the immune system, especially in the winter-spring period. This humble vegetable is rich organic acids, enzymes, amino acids, fiber, contains proteins, glycosides, fatty oil, carotene. In addition, black radish is a source of B vitamins, tocopherol, ascorbic acid and the most important mineral salts for health: potassium, magnesium, sodium, iron and phosphorus. Alkaline minerals, contained in large quantities in radish, remove salt, excess water and toxic metabolic products from the body. A specific burning taste is given to root crops essential oils(phytoncides), according to their quantity, black radish is equated to horseradish and onions. It is these substances that have bactericidal properties.

Useful substances are distributed unevenly in the fruits of the plant. The “tail” contains the most beneficial mustard oil for immunity and digestion. The middle is the sweetest and crunchiest, it contains a lot of vegetable sugars necessary for the heart muscle and fiber indispensable for the intestines. The few centimeters closest to the leaves are especially rich in vitamin C.

Calorie content of black radish: 35 kcal.

The nutritional value: carbohydrates - 6.7 g, proteins - 1.9 g, fats - 0.2 g.

Bitter medicine: the benefits of black radish

The beneficial properties of radish have been known since the time of Herodotus. The famous healer Avicenna called this humble vegetable "the main medicine." Due to the presence of fiber and dietary fiber, black radish is good for digestion. It stimulates appetite, enhances intestinal peristalsis, prevents dysbacteriosis, improves metabolism, has a choleretic effect, strengthens the walls of blood vessels, helps to release the body from excess cholesterol. Due to the abundance of B vitamins, eating fresh tubers strengthens memory and helps to resist stress. Radish is indicated for gout, atherosclerosis, hypertension and colds. Black radish salads cleanse blood vessels, help dissolve stones in the renal pelvis, urinary and gallbladder and ducts.

House doctor: cough - fight!

Saves black radish and cough. Since ancient times, people have been using burning root crops to alleviate coughs, treat bronchitis and tracheitis. Since childhood, many have been familiar with the tart-sweet juice that their grandmother gave to drink when she had a cold. You can cook it in two ways.

First: cut off the top of the radish and cut a fairly deep and wide funnel in the middle, put a spoonful of honey there and wait until the juice forms. Take 30-40 minutes before meals, 1 tablespoon. Honey can be replaced with sugar (the sweet component must be added to the hole as needed, because it is she who draws the healing juice from the root crop). So that the drug is enough for all daily intakes, fill several fruits with honey at once.
The second way: you need to wash the radish well, rub it together with the skin on a grater and squeeze the juice out of it through cheesecloth, add honey to it in a ratio of 1: 1. Store in an enamel pot with a lid.

Joints - health!

From the remaining cake, you can make lotions and compresses for gout, radiculitis, rheumatism, lumbago and other similar ailments: the cake is squeezed hard, wrapped in gauze or a cotton bag and applied to sore spots. fresh juice black radish wash ulcers and purulent wounds, rub sore spots with joint ailments, sciatica, intercostal neuralgia. For pain in the joints, it is mixed with honey and vodka in a ratio of 3:2:1. The resulting balm is rubbed on sore spots after a bath or bath (it is necessary that the body be warmed up).

Contraindications

Black radish is contraindicated in acute diseases of the kidneys, heart, liver, intestines (peptic ulcer, hyperacidity, enterocolitis, etc.), toxic goiter, after a recent heart attack, during pregnancy. If you have health problems, you need to consult a specialist.

Use

Among our ancestors of the Slavs, radish has always taken pride of place on the table: it was stewed, boiled, added to soups and salads. How can one not recall the old Slavonic tyurya - a cold kvass soup with grated radish and black bread crumbs, which was prepared every day in village families.

Today, the radish has become a minor vegetable in Russian cuisine. But in India, Japan, China, Vietnam, it is salted, pickled, boiled, stewed with meat, various seasonings are prepared from ripened fruits, and even young leaves are used in soups and salads. And the French are very fond of soup with fried slices of radish.

What to cook from black radish: recipes for vitamin salads

Recipe 1. Salad "Health"

Ingredients: 100 g each of radishes, carrots, white cabbage and sour apples, a piece of celery root, a sprig of dill and parsley, a stalk of celery, olive oil and salt to taste.

Chop the washed and peeled vegetables, put in a salad bowl, add salt, finely chopped greens, apples and season with cold-pressed oil.

Recipe 2. Radish salad with white cabbage

Ingredients: 3 radishes, 200 g cabbage, 1 cup sour cream, a handful of chopped parsley, salt to taste.

Grind the radish on a coarse grater, finely chop the cabbage and mix with salt. Put the vegetables in a salad bowl, mix with chopped herbs and pour sour cream. Cabbage in this recipe can be replaced with fresh cucumber, tomatoes, bell pepper, steamed zucchini.

Recipe 3. Salad with baked beets

Ingredients: 3 medium-sized radishes and beets, half a glass of sour cream, 1 sour apple, salt and herbs to taste.

Bake the beets in the oven. Peel the baked beets, apples and radishes. Grate all the vegetables on a coarse grater, put in a salad bowl, season with sour cream and season with chopped herbs.

Recipe 4. Salad with nuts and carrots

Ingredients: 6-7 walnuts, 1 carrot, 1 radish, 2 cloves of garlic, juice of a quarter of a lemon (or dessert spoon of grape vinegar), 100 ml of sour cream.

Grind the peeled vegetables on a grater, add chopped nut kernels, garlic cloves passed through the garlic cloves. Top with sour cream and lemon juice. This recipe can be varied with pickled onions, adding it to the salad instead of garlic, and walnuts can be replaced with cashews or pistachios.

Recipe 5. Radish salad with beef

Ingredients: 1 radish, 1 onion, 1 egg, 200 g of boiled beef, herbs, salt and homemade mayonnaise.

Meat and egg cut into cubes, mix with chopped herbs and grated radish, add onion toasted in butter, salt, put in a salad bowl and season with mayonnaise (or sour cream).

can please lovers of vegetables with an affordable price, ease of preparation and unusual taste. It brings a piquant zest to the usual salads, adds the missing spice to soups, and for those who regularly include this vegetable in their menu, it provides strong immunity and good memory. Let this wonderful root crop become a source of health and longevity for you too!

Product description

The radish is unsightly (it is a white, black or light purple weighty root crop), its taste is sharp, and the aroma is quite specific, so it has quite a few chances to find its place in haute cuisine. And yet you should not write off the radish from the accounts.

Records of this root crop were found during excavations in the pyramid of Cheops. The image of a radish is preserved on the wall of the ancient Karnak temple of Amun-Ra in Egypt. The radish was also popular in later times - in ancient Hellas and Rome. There is a legend about how the ancient Greek god Apollo, who was given a gift of golden radish, silver beets and tin carrots, was asked how to evaluate the merits of vegetables. And he said that as much gold should be given for a radish as it weighs itself. In the Hebrew tradition, it was supposed to eat a radish on Passover. The Russian Domostroy also advises cooking radish dishes.

Yes, and in our time, spicy radish is not only eaten (put it in salad, soup, dumplings, gravy for meat), but it is also used to treat over thirty diseases: it is rich in vitamins C and B, mineral salts, proteins and sugar; grated radish and its juice have long been used to stimulate appetite, heal wounds, dissolve kidney stones, improve bowel function, and with a strong cough.

Species and varieties

Radish is a cold-resistant early plant. Radish roots are very different from each other depending on the variety. They can be round, oval, flattened at the poles, oblong. Skin color also varies: black, green, gray, purple, creamy white or even pink. Many varieties are cultivated all over the world - in Europe, Asia,
Australia and North America. In Japan, there are several varieties of sweet radish, one of them produces roots weighing up to 16 kg! Two varieties are common in our country: black radish and green. Margilan is a green radish bred in Margilan, the Fergana region of Uzbekistan. This variety combines maximum sweetness and spiciness, the roots are usually very juicy and not too large.

How to cook

Green radish in both Russia and Central Asia is often eaten raw - as a salad or a side dish for pilaf. Very delicious salad obtained from coarsely grated radish, mixed with walnuts and fried onions. It turns out delicious if you add a little fried crispy bacon to a fresh radish.

Dumplings with radish and radish fried with cracklings were popular in Ukraine. In Russia, there was a traditional tyurya dish, both the first and the second (remember “Eat, Vanya, tyurya”?). To prepare it, a radish was rubbed or chopped into a bowl, bread crumbled, salted and poured with kvass. They let it brew a little so that the pieces of bread absorbed kvass, seasoned with hemp and linseed oil and ate it - especially often in winter, as a source of vitamins and simply hearty, spicy and tasty food.

Having decided to cook a black radish, peel it very carefully from the peel: it is she who gives bitterness and bad smell. Black radish can be fried in honey, it turns out an excellent delicacy. Black radish puree, placed in a gauze "bag" on the chest, helps with whooping cough and bronchitis. A mixture of radish juice with honey is drunk against severe cough, and for the treatment of stones in the gallbladder or kidneys. To competently, without reducing the natural healing properties of the root crop, extract juice from it, cut off the top of the radish and very carefully cut a hole in the center with a small knife and put a little honey there. In this "well" the juice you need will gradually accumulate, immediately mixed with the second medicinal component. Radish seeds have antimicrobial properties, they need to be ground in a mortar and applied to poorly healing wounds.

How to choose and store

When choosing a radish, make sure that it is not cracked and heavy in weight - a light radish will be empty inside and flabby. Radish in the sand can be stored throughout the winter, and it will retain all its medicinal properties and taste.