{"id":420,"date":"2021-01-28T09:14:30","date_gmt":"2021-01-28T08:14:30","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=420"},"modified":"2021-01-28T09:21:13","modified_gmt":"2021-01-28T08:21:13","slug":"lockdownkuche-black-radish-soup","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2021\/01\/28\/lockdownkuche-black-radish-soup\/","title":{"rendered":"#LockdownK\u00fcche: Black Radish Soup"},"content":{"rendered":"\n

I thought the First Lockdown last spring was good time to learn how to use some of the regional and seasonal veggies that are a bit unfamiliar to Americans but readily available at the weekly markets. One Monday I picked out a recipe for the first try, wrote up a list of what to buy at the market on Wednesday, got all the non-veggie ingredients….and had an accident and broke my hand on Tuesday.

Allerdings.<\/em><\/p>\n\n\n\n

Fortunately(?) in the Eternal and Increasingly Complex And Onorous Lockdown, there is time to research the individual Produkte<\/em> and take some glamour shots. My first model is the Schwarzer Rettich<\/em>, or Black Radish (if I call myself Black Radish Woman, does the first angry phone call come from the lawyers of Santana or The Cult?).<\/p>\n\n\n\n

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We’re ready for our close-up, Frau Radischen…<\/figcaption><\/figure><\/div>\n\n\n\n

After intensive research (read: perused a few German food blogs) I can tell you that the Black Radish is related to the White (Beer) Radish, the skin can be eaten but is often peeled away, it’s a source of Vitamin C, and it’s in season in late fall through the winter. Eat it cooked, marinated, or raw. I sampled some of the raw root and found it milder than the Beer Radish but with the same little kick at the end.<\/p>\n\n\n\n

But because it is winter, I auditioned the Black Radish in a cream soup. With a 5:4 radish-to-potato ratio<\/a> it was kicky, but not devastatingly so. <\/p>\n\n\n\n

Gratuitous boil video.<\/figcaption><\/figure>\n\n\n\n

My final product is not as smooth-looking as pictured in the recipe source<\/a>, and I was so excited about the Rettich<\/em> I forgot to buy Schnittlauch<\/em> (mild chives). With the addition of some Bratw\u00fcrste<\/em> it was an excellent weeknight supper for two and has been added to my Denglisch Binder Of Recipes for a repeat performance. <\/p>\n\n\n\n

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I Am Not A Food Stylist\u2122<\/figcaption><\/figure><\/div>\n\n\n\n

The islands of white stuff are Saure Sahne<\/em>, which translates to Sour Cream. It is 10% milkfat and more acid-y than Schmand<\/em>, which is closest to US sour cream at 24% milkfat. They are substitutable for soup garnish, but I wouldn’t substitute them in baked goods or sauces.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zingy<\/p>\n","protected":false},"author":2,"featured_media":427,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,14,23],"tags":[],"class_list":["post-420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carnevalofsoups","category-lockdownkuche","category-la-vida-lockdown"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t