📝 About This Recipe
This vibrant salad, known in Russia as 'Salat iz Redisa so Smetanoy,' is the quintessential taste of a Slavic spring. It celebrates the sharp, peppery crunch of garden-fresh radishes balanced by the cooling, velvety richness of traditional high-fat sour cream. Infused with a generous handful of aromatic dill and scallions, this dish is a masterclass in how simple, high-quality ingredients can create a refreshing and soul-warming side dish.
🥗 Ingredients
The Vegetables
- 2 bunches Red Globe Radishes (about 12-15 medium radishes, greens removed)
- 1/2 large English Cucumber (partially peeled for texture)
- 4-5 stalks Scallions (both white and green parts)
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 2 tablespoons Fresh Chives (finely minced)
The Dressing
- 3/4 cup Full-fat Sour Cream (ideally 20% fat or higher for authenticity)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Sugar (to balance the acidity)
Optional Garnishes
- 2 pieces Hard-boiled Eggs (quartered or sliced)
- 1 pinch Paprika (for a pop of color)
👨🍳 Instructions
-
1
Thoroughly wash the radishes under cold running water, removing any dirt or debris. Trim off the root ends and the leafy tops.
-
2
Slice the radishes into thin rounds (about 1/8 inch thick). For a more rustic texture, you can cut larger radishes into half-moons.
-
3
Prepare the cucumber by peeling alternating strips of skin to create a striped pattern. Slice it into thin half-moons to match the size of the radishes.
-
4
Finely chop the scallions, including the crisp white bulbs and the tender green tops.
-
5
Strip the dill fronds from the tough stems and mince them finely. The aroma of fresh dill is essential to the Russian flavor profile.
-
6
In a small mixing bowl, combine the sour cream, lemon juice, salt, black pepper, and sugar.
-
7
Whisk the dressing ingredients together until smooth and creamy. Taste and adjust the salt if necessary.
-
8
Place the sliced radishes, cucumbers, scallions, and chopped dill into a large, chilled salad bowl.
-
9
Pour the sour cream dressing over the vegetables just before you are ready to serve to prevent the radishes from releasing too much water.
-
10
Gently fold the vegetables and dressing together using a large spoon or spatula until every slice is evenly coated.
-
11
If using hard-boiled eggs, arrange the slices or quarters on top of the salad for a traditional presentation.
-
12
Sprinkle with the minced chives and a final crack of black pepper or a pinch of paprika for visual appeal.
-
13
Serve immediately while the vegetables are at their maximum crunch and the dressing is cool.
💡 Chef's Tips
Use the freshest, firmest radishes you can find; if they feel soft, soak them in ice water for 10 minutes to restore their crunch. For an authentic Russian texture, look for 'Smetana' at an Eastern European grocer, which is thicker and tangier than standard American sour cream. Do not salt the radishes in advance, as this will draw out their moisture and make the salad watery. If you prefer a lighter version, you can substitute half of the sour cream with Greek yogurt, though it will alter the traditional flavor. Always use fresh dill—dried dill does not provide the necessary bright, grassy notes this dish requires.
🍽️ Serving Suggestions
Serve alongside 'Kotleti' (Russian meat patties) and mashed potatoes for a classic home-cooked meal. Pair with a chilled glass of Kvass or a crisp dry white wine like Pinot Grigio. This salad is the perfect accompaniment to grilled meats or 'Shashlik' during a summer barbecue. Serve with a thick slice of dark rye bread or Borodinsky bread to soak up the creamy dressing. Include it as part of a 'Zakuski' (appetizer) spread with pickles and smoked fish.