Salad
Ogurchny Salad with Radish (Russian Cucumber-Radish Salad)
Original name: Ogurchny Salad with Radish
About this dish
A crisp, refreshing salad straight from the Russian dacha, where cucumbers and radishes are pulled from the earth and tossed with dill, sour cream, and a whisper of garlic. This simple dish celebrates the bright, peppery bite of early summer produce, and its cooling character makes it a perfect companion to grilled meats or hearty stews.
It's a taste of rustic simplicity that comes together in minutes.
Ingredients
UK and US measurements are both included for every recipe.
cucumbers
vegetable400 g
Imperial measurement: about 3 medium
radishes
vegetable200 g
Imperial measurement: about 1 bunch
sour cream
dairy100 g
Imperial measurement: 1/2 cup
fresh dill
herb15 g
Imperial measurement: 1/2 cup chopped
garlic
vegetable1 clove
salt
seasoning1/2 tsp
freshly ground black pepper
spice1/4 tsp
Method
Prep the vegetables
5 minutesWash the cucumbers and radishes thoroughly. Pat them dry. Trim the ends of the cucumbers and optionally peel them (I like to leave the skin on for color and texture) and slice them into thin half-moons. Trim the radishes and slice them into thin rounds.
Make the dressing
3 minutesIn a large mixing bowl, combine the sour cream. Finely chop the fresh dill (reserve a little for garnish) and add it to the sour cream. Mince the garlic and add it as well. Stir in the salt and black pepper if using. Mix until well combined.
Toss the salad
2 minutesAdd the sliced cucumbers and radishes to the bowl with the dressing. Gently toss everything together until the vegetables are evenly coated with the creamy dressing.
Serve immediately
2 minutesTransfer the salad to a serving bowl, garnish with the reserved fresh dill, and serve right away for the freshest crunch. This salad tastes best when prepared just before eating.
Equipment
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
Nutrition facts
Tips
- For extra freshness, place the cucumbers and radishes in the refrigerator for 15 minutes before slicing – they'll be wonderfully crisp.
- If you prefer a lighter dressing, substitute plain yogurt for half of the sour cream – it's just as delicious.
- This salad is highly perishable, so it's best enjoyed within an hour of being dressed.
- If.
- If you need to prep ahead, slice the vegetables and keep them separated from the dressing until just before serving.
- Adjust the garlic to your liking – one clove gives a gentle warmth, but feel free to add more if you're a garlic lover.
Serving suggestions
- Serve alongside grilled meats, roasted chicken, or with a hearty bowl of borscht. It also makes a great addition to a summer picnic spread or barbecue menu.
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Recipe by
Mikhail Petrov
Specialises in Russian cuisineMikhail makes borscht that stains your soul purple. He grows his own beets.
Describe yourself in three words: Earthy, purple-fingered, hearty.