Uzbek cuisine: Salad "Tashkent" - video recipes at home

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Uzbek salad with the name "Tashkent" fell in love with the Russians during the Soviet era, when it actually ceased to be exotic and was distributed especially in the southern regions of the country. Deli sure this dish transmits the full flavor of the now foreign cooking. By the way, "Tashkent" was included in the Soviet edition of "Uzbek cuisine".

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Corporate salad Uzbek cuisine can be prepared on weekdays, and can be put on a festive table, decorated with quail eggs, greens and small tomatoes. The main ingredient of the salad is the usual green radish, which is the source of many vitamins and minerals. Radish processed in a certain way it is possible to deprive the peculiar smell and bitterness.

Salad Recipe "Tashkent"

It should be:

2 pieces of green radish mid-sized, 2 onions, 1 boiled egg chicken, 3-4 quail eggs, 150-200 g of boiled beef, mayonnaise or other favorite filling - to taste, vegetable oil - to taste, salt and pepper are two types ( black and red) - to taste. collections.yandex.ru

How to prepare:

1. Radish wash well, clean peel and chop very fine and very fine strips. This method of cutting vegetables considered traditional "Tashkent", but can also be a radish and grind to a coarse grater.
2. Then rinse well with vegetables in cold water.
3. Here there is a little secret, with which you can remove from a radish too intense odor and excessive bitterness. To do this, you must put it in cold water for 12-15 minutes. Well, if you do not confuse these properties radish, leave it just grated.
4. Bulbs cut into thin half-rings, and in a small frying pan, heat (excess fat in this salad is not necessary) amount of vegetable oil, which sauté vegetables.
5. The cooked beef or veal, which is also suitable for "Tashkent", cut into fine strips.
6. will also go with the chicken egg.
7. After that, in a deep salad bowl connect onion, radish, beef and egg, salt and pepper, these ingredients, season with mayonnaise and mix well.
8. Then lay out a salad "Tashkent" in the dish in which it will be when applying for a table, or in a small ice-cream bowls.
9. Then, decorate a ready dish slices or halves of boiled quail eggs.
10. Served with a salad with traditional Uzbek flat bread or pita.

This recipe is traditional, but there are variations of it, depending on the taste preferences of the chef and his guests.

Thus, it is possible to replace the beef to chicken and mayonnaise, if you are not afraid of unnecessary calories, sour cream.

For decoration it is also allowed to use a small amount of sprigs of fresh herbs (dill, cilantro, green onions or beautiful curly parsley).

But the combination of radishes, eggs and meat, which is the real "salt" salad "Tashkent", should be left unchanged.

Of course, it is difficult to judge whether to eat constantly or often a salad at the Tashkent of its inhabitants, as it is possible that it is the fruit of it Soviet years. Then cookbooks compiled with and desire for internationality in all spheres of Soviet citizens. But if you, in turn, want to try something new or surprising guests rather unusual dish, try to realize the recipe. Cooking time with already prepared salad ingredients "Tashkent" is about 20-30 minutes.