Tashkent salad recipe

Despite the fact that “Tashkent” salad has an eastern name, it can often be found on the Russian table. It has a delicate and original flavor due to such an ingredient rare for salads as green radish. This hearty dish allegedly came from Uzbek cuisine with a slightly modernized recipe.
Tashkent salad recipe
Tashkent salad recipe
Photo: Shutterstock

The traditional recipe for salad "Tashkent"

To prepare 5 servings of this salad, you will need: - 700 g of beef; - 2 medium-sized green radishes; - 2 onions; - 4 chicken eggs; - 1 tbsp. spoon of mayonnaise; - bunch of dill; - 2 tbsp. spoons of vegetable oil; - 2 tbsp. spoons of sour cream; - salt to taste.

To prepare this salad, you can use not only beef, but also any other boiled meat: chicken, pork, and even lamb

Boil beef until cooked in salted water. It should be soft, but not disintegrate into fibers. Give it time to cool, and then cut into thin strips. Boiled eggs, cut in half. Peel the radish, cut it in strips, season it a little, so that it runs out the juice, and leave for 15 minutes.After a set time, squeeze it out, rinse it under water, dry it and put it in a salad bowl.

Peel the onions, cut into half rings, fry in vegetable oil and immediately put on the radish - it will be soft from the hot oil, but at the same time it will remain crispy. Add beef to the salad bowl. In a separate container, mix mayonnaise with sour cream and season the salad with this sauce. On a flat plate, put a couple of lettuce leaves, next to cook cooked "Tashkent" and a few halves of eggs. Serve the salad to the table, garnished with finely chopped dill and pomegranate seeds.

Instead of mayonnaise and sour cream, you can use vegetable oil or suzma for dressing - a fermented milk product that is popular in the Turkic regions.

Salad "Tashkent" with ham and pickles

This salad can be prepared with other equally tasty products. For 2-3 servings you will need: - 250 g of green radish; - 1 tbsp. spoon of pine nuts; - 2 medium-sized pickled cucumbers; - 150 g of ham; - ½ bunch of dill; - a head of onions; - a mixture of five peppers and salt to taste; - 2 tbsp. spoons of mayonnaise; - 2 tbsp. spoons of vegetable oil.

Clean the radish, cut into strips, salt and leave for 15 minutes to stack extra juice. Then squeeze and place in a salad bowl.Chop onions and fry in vegetable oil. Add it to radish. Put the pickled cucumbers and ham in the same place. Pepper salad to taste, season with mayonnaise and mix well. Then put on a plate, next to boiled eggs cut into 4 parts, sprinkle the salad with pine nuts and chopped dill.



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