The phrase "radish soup" sounds incomprehensible and even frightening, but in fact it is not scary, but rather useful. During the cooking process, the sharp taste of the radish becomes more rounded, and the rest of the process does not allow it to pull the blanket over itself. If you want, you can dream up and add other vegetables, from which this kind of soups are usually prepared, from broccoli or spinach to fennel or carrots. Of course, nothing aristocratic is necessary - just homemade, warming soup.
Radish soup
4 servings
800 g radish (margelan or daikon)
2 tbsp vegetable oil
1 onion
2 cloves of garlic
1 celery stalk
1 tsp fennel seed
a few sprigs of dill, parsley, bay leaf
100 ml cream 22%
pepper
Chop the onion, garlic and stalked celery into small pieces, not worrying too much about the accuracy, heat the vegetable in a saucepan and start frying the vegetables. Add a teaspoon of crushed fennel seeds in a mortar and stir. When you have peeled the radish and cut it into large cubes, add that too. Pour in half a liter of water, or, just to cover the vegetables, toss in the herbs and cook over low heat, covered, until the radish softens. After boiling, pour in the cream, beat with a blender until it is somewhat homogeneous, and season with salt and pepper.
To make a boring puree soup a little more dressy, you can drizzle lightly with olive oil, add chopped green onions, cilantro, sesame seeds or pumpkin seeds, and so on. All the ideas that you suggested in the comments about - an egg, croutons, pesto with parmesan, rice, shrimp - will also come in handy in the company of this soup.
Vegetable soup with dumplings prepared in a slow cooker according to this recipe is perfect for fasting. But in this case, you need to use a dough in which there are no eggs. Due to its composition, the radish improves the taste of food, stimulates the appetite.
It is most often used raw, added to salads and appetizers.Many people dislike the pungent smell of the radish and its bitter taste. But there are more than a dozen recipes where radish is subjected to heat treatment, after which it completely loses its bitterness.Radish dishes are in many national cuisines... It is often added not only to salads but also in meat dishes, gravy, in lagman; used for the preparation of fillings.V soup it is put less often. Although it is she who gives the dish a spice.Remarkably, boiled radish tastes a bit like potatoes; therefore, you shouldn't put these two vegetables together.But it goes well not only with onions, carrots and bell peppers, but also with dumplings. The dish turns out to be hearty and delicious.
Products
- green radish - 150 g;
- onions - 140 g;
- carrots - 90 g;
- bell pepper red - 90 g;
- frozen garlic arrows - 30 g;
- uncooked unleavened dough (dumplings, for dumplings, manti) - 100-150 g;
- sunflower oil - 25 g;
- vinegar to taste;
- paprika - 3 g;
- Red pepper;
- salt;
- tomato paste - 10 g;
- sugar - 2 g;
- hops-suneli - 1/2 tsp
Recipe for making vegetable soup with dumplings
Remove the dough from the freezer in advance. Defrost at room temperature. You can also knead the dough specifically for the soup using any recipe.
1. Prepare all vegetables for the soup: peel and wash carrots, radishes and onions; wash the pepper, remove the seeds; defrost the garlic arrows.
2. Turn on the multicooker in the frying mode. Cut the onion into strips, pour into a bowl of butter, save until yellowish. Keep the lid of the multicooker open while frying.
3. Add the carrots, cut into strips.
4. Stir.
5. After 2 minutes, add the chopped radish into strips.
6. Stir again, cook for 2-3 minutes.
7. Dip the bell pepper and garlic arrows, cut into small slices, into the bowl.
8. After 4 minutes add tomato paste and red pepper.
9. Saute vegetables for a few minutes.
10. Then pour in hot water (about 1.5 liters), salt.
11. Set the Soup mode in the multicooker, lower the lid.
12. While the vegetables are boiling, cook the dumplings. Knead the dough with a little flour, as it becomes damp after defrosting.
13. Mash it into a thick cake; cut into long strips, which roll into sausages.
14. Cut into small pads.
15. Throw the dumplings into the broth 30 minutes after boiling the vegetables.
16. Add sugar, paprika, hops-suneli and vinegar to the soup.
17. Boil the vegetable soup in a slow cooker until the dumplings are done.
Pour the dumplings soup into a bowl, add the parsley.
Cold radish or daikon stew with tomato pickle and sour cream. In the old days, in Russia, very often a simple meal was prepared from raw products. Some of the dishes are still popular today and are prepared according to the old traditional recipes... I suggest trying the cold winter stew, which we ate as children. Radish soup was often cooked by my grandmother when we lived in the village - for us then it was a real winter okroshka. It was prepared from black, vigorous radish with brine and sour cream, and was served with a stew with boiled potatoes.
You can add various additional ingredients to cold radish chowder - sausage, boiled fish or dried croutons. And if you don't have the right marinade, you can dilute the cold water with minimal vinegar. This stew is especially good after a hectic feast, in the morning.
Required Ingredients:
300 g radish (daikon);
1 - 2 onions (salad);
600 - 700 ml. pickle (from tomato);
1/2 cup liquid sour cream 10%;
2 - 3 pickled tomatoes;
Dill for decoration.
How to cook:
Any radish or daikon is suitable for making the stew, I took the Margelan radish. Rinse the radish, peel and remove all spoiled areas. Grate the radish on a coarse grater and transfer to a cup or small saucepan.
Onions that are not spicy are best, such as lettuce, red or shallots. If you have a homemade, bitter onion, then chop it and pour boiling water over it for a couple of minutes.
Then cover with ice water and strain, now it has lost its bitterness. Peel the selected onion and cut into small cubes. Add it to a bowl of grated radish.
Chop two or three pickled tomatoes from the same jar with a knife and remove the skin. Add tomatoes to the rest of the ingredients.
Measure out the correct amount of brine. It is not worth pouring a lot of brine into a cold stew, it should have a thick consistency.
Pour the prepared ingredients with brine.
Season the chowder with liquid sour cream.
This is the very case when the sour cream should be liquid, since the thick one simply cannot mix evenly with cold ingredients.
Serve the finished cold chowder in small cups, generously garnish with fresh dill.
Black radish is a great cough remedy.
Grate and mix with honey, the radish immediately begins to secrete juice.
That's what you need to drink.
today, unfortunately, this vegetable is actual with us.
Some nasty virus has caught on.
the walls just tremble from a sneeze ...
Friendly-family ..))
Only the cat Froska does not sneeze .. but sometimes she also supports the company.
I rub black radish for medicine ... and then Nelia's neighbor comes in.
She then told me that she makes soup from her ..
surprised, of course ..
And then what .. and I felt the urge to try
such a soup ..
The radish was cut into thin slices half a centimeter wide and 3 cm long.
Carrots are the same.
I added a handful of similarly chopped celery tubers and a handful of chopped
swedes .. of course, also with plates.
put it all in boiling water.
I added a little salt ..
I cut the potatoes into cubes, the tomatoes into slices, the sweet paprika also into strips.
I crumbled my favorite fancy onion smaller, added a pumpkin, also with a handful ..
Basically that's all ..
Standard set of vegetables ..
I poured in a couple of tablespoons of vegetable oil.
It immediately broke into beautiful sun puddles ...
At the end of cooking, I seasoned the soup with bay leaves, allspice peas,
fresh and dry herbs.
Dry thyme, marjoram, fresh dill, fresh parsley, green onions.
I always put a lot of greens .. I added Adyghe salt.
And the final chord is garlic chopped into slices ..
Guys..
it turned out so delicious that I can't express it ..
but the usual set of root vegetables is just ..
There are many options for this soup - all kinds of yak cabbage, green peas,
corn, eggplant, beets, leeks, mushrooms ..
Someone may also like the addition of cereal ..
And even though the soup was without meat, it turned out satisfying !!!
My husband came for more.
and was very surprised that the composition of the radish was black ..
So my soup arsenal now has another great option for hot
soup ... even my maiden ate ... and it is difficult to please her, to my Kisenka ..
We used to eat radish salad.
Rub, salt and season with sunflower oil.
And more, I really didn't know what to do out of it.
It turns out that it is used in both toppings for dumplings and in soup ..
and obviously a vegetable stew with it will only taste better ..
Truly live and learn.
And if you write a recipe, I will say it briefly.
For three liters of water, two hundred grams or even 150 root crops.
I measured everything by handfuls ..
One large tomato.
About the same amount of chopped pumpkin.
1 onion.
1 bell pepper.
Lots of greens, dill, parsley and green onions ..
cloves 3-4 garlic.
Adyghe salt.
Allspice peas.
Ground pepper - I have a mixture of peppers.
Bay leaf.
dry thyme
dry marjoram.
A sprig of rosemary.
A little grated nutmeg.
For the photo, I put little greens, because. then there will be solid dill, but you won't see the soup ..
Outside fasting, the soup can be even tastier - with broth and sour cream ..
I'd say it's a vitamin bomb!
Ready! Serve homemade rye bread with the soup.
Please go to the table !!!
Bon Appetit!
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