Salad “Tashkent”, classic beef recipe

Traditional salad recipe from the chef of the Moscow restaurant "Bukhara"

The veal in this recipe makes the salad more delicate, and the cilantro adds piquancy.

• Boiled veal – 250 gr.
• Peeled green radish – 1 pc.
• Boiled eggs – 3 pcs.
• Onions – 2 pcs.
• Mayonnaise – 1 tbsp
• Vegetable oil – 5 tbsp/l
• Salt, pepper - to taste
• Cilantro – 20 gr.

KBZHU – 251 / 9 / 21 / 5

Cooking time – 1 hour 20 minutes

Cooking time – 20

Number of servings – 5

1. Chop the radish into thin strips, sprinkle with salt, and set aside.
2. Cut the onion into half rings of medium thickness and sauté in sunflower oil.
3. Cut the boiled meat as finely as possible.
4. Place the radishes in a colander.
5. Grate the eggs on a fine grater.
6. Finely chop the cilantro sprigs.
7. Mix cilantro, meat, onion, radish and half the eggs.
8. Season with mayonnaise and spices to taste.
9. Transfer to a salad bowl, sprinkling the remaining grated eggs on top.

The salad decoration can be supplemented with a small amount of raisins. Black Uzbek raisins are a healthy and affordable type of dried fruit. Raisins, produced from dark varieties of Uzbek grapes, are covered with a blue coating that is pleasant to the touch. It is valued for its rich sweet-tart flavor.

Tashkent salad with yogurt

Tashkent salad with yogurt is a low-calorie but nutritious dish. Thanks to the presence of spices in the composition, the salad turns out to be especially aromatic.

What ingredients will you need?

For the dietary version of Tashkent salad we use:

• peeled green radish – 700 g;
• chilled boiled beef fillet – 250 g;
• boiled chicken eggs without shell - 3 pcs.;
• peeled onion - 2 pcs.;
• natural yogurt without additives – 200 ml;
• ground cumin – 4-5 g;
• ground paprika – 5 g;
• ground white pepper – 2-3 g;
• fine sea salt – 10-12 g;
• wheat flour – 40 g;
• purified vegetable oil – 25 ml.

The salad also includes fresh cilantro. It can be chopped and added to a salad or used to decorate a finished salad. The choice is made at will.

Step-by-step cooking process

The recipe for Tashkent salad with yogurt consists of the following steps:

1. The radish should be cut into strips, placed in a bowl and salted.
2. After approximately 5-7 minutes, the radish should be squeezed out of the released juice and transferred to a salad bowl.
3. The meat needs to be cut into cubes and transferred to the radish.
4. The onions need to be cut into half rings and sprinkled with flour.
5. Next, shake off the flour from the onion and fry in a frying pan until browned.

6. Transfer the onions to a paper towel and immediately sprinkle with white pepper. Leave the ingredient to cool.
7. Boiled eggs need to be cut into strips and placed in a salad bowl.
8. Then you need to add cooled fried onions, cumin and paprika to the ingredients.
9. Salt the salad, season with yogurt and stir.

If cilantro is added to a salad, it is recommended to chop it finely. When using the product as decoration, it should be placed in sprigs on top of the finished dish.

Diet salad with cucumbers and yogurt

Warm days are approaching and many of us are beginning to increasingly think about not only tasty, but also healthy food. This light salad will delight you with low calorie content and a wealth of nutrients.

• Boiled beef – 300 gr.
• Radish – 1 pc.
• Cucumbers – 3 pcs.
• Onions – 0.5 pcs.
• Yogurt 1.5% – 2 tbsp
• Bay leaf – 1 pc.
• Salt, pepper - to taste

KBZHU – 90 / 9 / 5 / 3
Cooking time – 1 hour 10 minutes

Cooking time – 1 hour 10 minutes

Number of servings – 5

1. Before cooking, peel the vegetables and boil the meat as indicated in the previous recipe.
2. We cut cucumbers, radishes and meat into strips. Cut the onion into small half rings and scald with water
3. Mix yogurt with salt and pepper to taste. Grease a flat dish with 1 tablespoon.
4. Place the salad ingredients on the sauce in order: radish, beef, cucumbers, onions
5. Top with a second spoon of yogurt.

Due to this amazing combination of products, this salad option can be eaten at any meal.

Options

The Japanese version of salad with meat is made from black radish. The latter is grated on a coarse grater, lightly scalded with boiling water and mixed with boiled veal, cut into strips. Korean-style carrots are also added there, lightly salted and seasoned with light mayonnaise or sour cream.

It is very easy to prepare Tatar salad with radish and meat. You just need to boil the lamb, cut it into cubes and mix with grated green radish. Salt everything and season with mayonnaise.

A hearty and bright salad with radish, meat, egg and carrots will be especially appreciated by men. It is better to cook it with boiled beef or lamb, which is mixed with grated carrots and radishes (green or black), chopped boiled eggs, shredded cabbage and fresh cucumber strips. Sprinkle all ingredients with vinegar, salt and mix. Add chopped dill and mayonnaise.

A simple-looking salad with meat and radish can be beautifully decorated using the ideas from the photo. Fresh herbs, tomato slices, pomegranate seeds, pickles, etc. are suitable for this.

With grenades

Anyone who knows a lot about pomegranates will easily confirm that the best of them are brought to us from sunny Uzbekistan. The unusually juicy and explosive taste of these crimson grains can reveal even the most familiar recipe in a new way.

• Boiled beef – 200 gr.
• Green radish – 2 pcs.
• Boiled eggs – 3 pcs.
• Onions – 2 pcs.
• Peeled pomegranate – 1 pc.
• Mayonnaise – 2 tbsp
• Vegetable oil – 2 tbsp/l
• Bay leaf – 1 pc.
• Salt, pepper - to taste

KBZHU – 136 / 6 / 10 / 6
Cooking time – 1 hour 20 minutes

Cooking time – 10 20 10

Number of servings – 5

There is a legend that pomegranate is a symbol of devoted and pure love. This dish is suitable for both a close company and a romantic evening. Choose medium-sized, ripe fruits. Their color should be dark red, a brown tint is allowed. The smell of berries should not have wine notes. They indicate that the pomegranate has already begun to ferment.

1. Cut the onion into thin half rings and sauté in oil over medium heat.
2. Cut the radish into small pieces, place in a deep bowl, add salt, and leave for 15 minutes.
3. Separate the pomegranate seeds from the film.
4. Separate the meat into fibers.
5. Cut the boiled eggs into thin strips.
6. Combine half the pomegranate seeds with the remaining ingredients.
7. Season the salad with mayonnaise and spices, mix.
8. Carefully transfer to a beautiful salad bowl and garnish with the remaining pomegranate and a sprig of herbs on top. A few leaves of purple basil will look good. This unpretentious plant can be grown at home.

With bell pepper and carrots

This recipe is for those who already miss bright colors and want to break up monotonous everyday life with an orange splash of vitamins. Both vegetables are rich in vitamins.

Carrots are a common and traditional root vegetable in our latitudes. There is an old Slavic legend that carrots were originally white. The reddish tint appeared after blood from the chest of the revived young man came into contact with the vegetable. He was brought back to life by a girl who prayed to the ancient gods for the resurrection of her lover. Carrots are widespread throughout Eurasia. Good-quality, large-sized fruits are highly valued in Uzbek cuisine.

The history of bell pepper is interesting because it does not come from the Balkan Peninsula, but from distant Latin America, where it was prepared and eaten more than 8,000 years ago. During the Age of Discovery, pepper was brought to Europe. But the name is quite fair, because it is thanks to the Bulgarian peasantry, who generously supply their socialist brothers with this juicy, sweetish vegetable, that we can so often find a healthy product on our table.

• Boiled beef – 600 gr.
• Green radish – 2 pcs.
• Eggs – 4 pcs.
• Onions – 1 pc.
• Leeks – 0.5 pcs.
• Bell pepper – 2 pcs.
• Mayonnaise – 4 tsp
• Vegetable oil – 2 tbsp/l
• Bay leaf – 1 pc.
• Salt, pepper - to taste

KBZHU – 186 / 11 / 14 / 3
Cooking time – 1 hour 20 minutes

Cooking time – 1 hour 10 minutes

Number of servings – 8

Boil the meat, eggs and carrots in advance. Large pieces of meat should be cut into several small pieces before cooking to speed up the cooking process. Wash and peel the vegetables.

1. Separate the beef into fibers.
2. Cut all the vegetables so that you get thin strips.
3. Fry onions, peppers and carrots one by one in vegetable oil.
4. Finely grate the whites, chop the yolks and set aside.
5. Mix the grated whites with the rest of the salad ingredients. Season with mayonnaise and spices to taste.
6. Sprinkle yolk crumbs on top. You can lightly decorate with greenery.

Tashkent salad with beef and daikon

Tashkent salad can be prepared using daikon instead of green radish, and the taste of the dish is more delicate when compared to the classic recipe.

What ingredients will you need?

For the Tashkent salad with daikon, you need to purchase the following products:

• peeled and washed daikon – 300 g;
• boiled beef tenderloin – 300 g;
• peeled onion – 2 pcs.;
• boiled chicken eggs (without shell) – 3 pcs.;
• boiled quail eggs – 2 pcs.;
• mayonnaise or sour cream – 50 ml;
• vegetable oil – 30 ml;
• sea ​​salt – 12-15 g;
• ground white pepper – 2-3 g.

To decorate the salad, it is recommended to use chopped dill and quail eggs.

Step-by-step cooking process

The Tashkent salad version with daikon should be prepared using the following steps:

1. It is recommended to cut the onion into a semicircle and fry in vegetable oil until browned.
2. Place the prepared onion to cool in a flat dish covered with a paper napkin. While the onion is hot, it is recommended to sprinkle it with ground pepper.
3. Meat (cold) should be shaped into a thin strip and placed in a deep container.
4. Daikon should be cut into thin slices, placed in a bowl and salted. After approximately 5 minutes, the daikon should be squeezed out of the released juice and transferred to a container with meat.

5. Then you need to cut the eggs into strips and add them to the rest of the ingredients.
6. Next, you need to add the cooled onion, salt and mayonnaise to the salad. Mix the contents.

Place the Tashkent salad in a salad bowl, sprinkle with chopped dill and garnish with quartered quail eggs.

With daikon on sour cream

In this version of the salad, the familiar taste takes on new shades due to the fact that mayonnaise is replaced by sour cream, which is more delicate in taste, and green radish is replaced by daikon. If the first one comes from fertile Uzbekistan and can rightfully occupy a place in a salad with such a specific name, then the Chinese (Japanese) daikon radish appeared in this dish with the aim of filling it with Far Eastern flavor. The root vegetable from Southeast Asia is confidently filling store shelves, and sour cream is much healthier than mayonnaise. Therefore, there is no reason not to try this recipe.

• Boiled beef – 300 gr.
• Daikon – 500 gr.
• Eggs – 2
• Onions – 1 pc.
• Sour cream 15% – 2 tbsp
• Cilantro – 30 gr.
• Dill – 30 gr.
• Vegetable oil – 2 tbsp/l
• Salt, pepper - to taste

KBZHU – 109 / 9 / 7 / 3
Cooking time – 1 hour 20 minutes

Cooking time – 1 hour 10 minutes

Number of servings – 6

1. Divide the boiled meat into fibers
2. Chop the required amount of daikon, add a little salt and leave for a while. Before mixing with other ingredients, lightly squeeze the radishes and discard the resulting juice.
3. Cut the onion into half rings and fry in oil.
4. Cut the eggs into small cubes.
5. Finely chop the greens.
6. Combine all ingredients and season.

This salad will look best in stylized dishes. Japanese kozara plates are perfect. As a decoration, you should choose 1 large leaf of any edible greenery.

Tashkent salad in a simplified recipe

It is recommended to prepare Tashkent salad in a simplified form by replacing green radish with radish or fresh cucumber. This makes the dish more tender and juicy.

What ingredients will you need?

The simplified version of the Tashkent salad includes:

• chilled beef fillet – 300 g;
• laurel leaf – 1 pc.;
• allspice – 2 pcs.;
• small onion without peel – 2 pcs. + 1 pc. for broth;
• fresh cucumber or radish – 300 g;
• mayonnaise without additives – 50 ml;
• fine sea salt – 5-7 g;
• purified vegetable oil – 30 ml;
• mixture of ground peppers – 2-3 g.

Additionally, you can add onions and fresh dill to the salad.

Step-by-step cooking process

When using chilled meat to prepare a salad, the sequence of actions consists of the following steps:

1. The meat must be washed and placed in a pan with water.
2. Place the pan on the stove with a moderate heat burner.
3. When the water boils, add salt, carrots and onions to the pan (no need to cut the vegetables).
4. Approximately 10 minutes before the meat is ready, add allspice and bay leaf to the broth.
5. The finished meat should be left to cool in the broth.
6. When the fillet has cooled, cut it into cubes and transfer it to a salad bowl. To speed up the cooking process, it is recommended to boil the meat in advance.

7. Then you should check the cucumbers for bitterness and cut into wide strips. Transfer the cucumber to the meat. If radishes are used, it is recommended to cut them into small cubes.
8. The onion should be cut into half rings and fried in vegetable oil until golden brown.
9. Transfer the cooked onions to a paper towel and sprinkle with a mixture of ground peppers.
10. The cooled onions should be added to the salad bowl.

The finished salad should be salted, seasoned with mayonnaise and garnished with chopped dill and chopped onion feathers.

“Spicy” with marinated chicken and mushrooms

This recipe is far from the classic Tashkent version, and its unusual sweet and salty marinade adds variety to the usual appetizer. But, in this case, the humble radish is the head of everything. In addition, the classic green is used here, and not the exotic foreigner from China.

• Boiled chicken breast – 600 gr.
• Green radish – 2 pcs.
• Eggs – 2 pcs.
• Onions – 2
• Sour cream 15% – 2 tbsp
• Any mushrooms – 150 gr.
• Sunflower oil – 2 tbsp/l
• Olive oil – 2 tbsp
• Honey (preferably liquid) – 1 tbsp
• Balsamic vinegar – 1 tbsp \l
• Soy sauce – 1 tbsp
• Green onions – 30 gr.
• Salt, pepper - to taste

KBZHU – 121 / 10 / 7 / 5
Cooking time – 50 min

Cooking time – 1 hour 30 minutes

Number of servings – 6

Boil and cool the chicken and eggs in advance. Prepare the vegetables. It is better to choose noble forest mushrooms, collected with your own hands, but you can also use purchased champignons from the supermarket.

Please note: If you use wild mushrooms, be sure to boil them before cooking!

1. Cut the boiled warm chicken into small cubes.
2. Mix balsamic vinegar, oil, honey and soy sauce in a bowl.
3. Combine meat with marinade. Mix well and put in the refrigerator.
4. Chop the mushrooms into medium strips.
5. Cut the onion into quarter rings. Heat a frying pan with sunflower oil. Fry the onion over high heat for 2 - 3 minutes, stirring constantly.
6. Add mushrooms to onions and reduce heat to low. Simmer for 10 - 15 minutes, add salt to taste.
7. Cut the peeled radish into thin bars. Add salt and leave for a couple of minutes.
8. Place the prepared mushrooms and onions in a colander to allow excess oil to drain.
9. Squeeze the radish and drain the juice.
10. Combine all the ingredients for this spicy, aromatic salad. Sprinkle chopped green onions on top.

Serve this flavor-packed dish in a colorful ceramic bowl.

Tashkent salad with pork

Tashkent salad, the classic recipe of which is prepared on the basis of pork, turns out to be more nutritious and with a delicate meat aroma.

What ingredients will you need?

For a salad based on pork fillet you need to prepare:

• pork fillet (carbonade) – 300 g;
• peeled green radish – 300 g;
• boiled chicken eggs without shell – 2 pcs.;
• onion (peeled in advance) – 2 pcs.;
• sea ​​salt – 6-8 g;
• fresh chopped dill – 5-7 g;
• onion feathers - 10 g;
• mayonnaise without additives – 50 ml.

To fry onions, it is recommended to prepare refined oil.

Step-by-step cooking process

It is recommended to prepare Tashkent salad with pork fillet in the following order:

1. Initially, it is advised to cut the radish into thin strips and soak it in cool salted water for approximately 10-15 minutes.

2. After 10-15 minutes, the radish should be squeezed out and placed in a deep salad bowl.
3. The onion must be cut into half rings, placed in a frying pan with heated oil and fried until browned.
4. Place the prepared onion to cool on a paper towel. When the onion has cooled, you need to transfer it to a salad bowl.
5. Then you need to cut the carbonate into cubes and also transfer the ingredient to the salad bowl.
6. Chicken eggs should be cut into strips and placed in a common dish.
7. Finely chop the dill and onion.

The finished salad needs to be salted, seasoned with mayonnaise, mixed, and sprinkled with onion and dill feathers on top.

Vegan with radish and lean mayonnaise

Nowadays it’s not difficult to find lean mayonnaise or soy cream on the shelves of the diet food department. A modern Central Asian salad does not necessarily have to be meat. Some people give up meat for religious or ethical reasons. Others consider it unhealthy. But, even the most convinced meat eaters sometimes find it useful to give the body a “rest” from heavy and rough foods. A relevant and tasty fortified salad will diversify your menu at any time of the year.

• Boiled potatoes – 2 pcs.
• Green radish – 2 pcs.
• Cucumbers – 3 pcs.
• Onions – 2 pcs.
• Garlic – 2 cloves
• Lenten mayonnaise – 2 tbsp.
• Vegetable oil – 2 tbsp/l
• Greens – 60 gr.
• Salt, pepper - to taste
• Circum-Baikal Railway – 91 / 1 / 6 / 8
• Cooking time – 40 min
• Cooking time – 50 minutes
• Number of servings – 5

This salad couldn't be easier to prepare.

1. Cut the vegetables into strips so that all the pieces are the same size.
2. Fry the onion until copper color over medium heat. Squeeze the garlic onto the onion using a press. Add a little salt, turn up the heat to high and continue frying for another 2 minutes, stirring constantly. There should be a strong aroma of fried, but not burnt, garlic in the air. Turn off the stove.
3. Combine all the salad ingredients in one container and mix gently.
4. Spread the sauce nicely on top. Sprinkle generously with your favorite fresh herbs.

This truly progressive and healthy snack for the whole body will look most harmonious in a deep, simple ceramic or wooden bowl.

“New Year’s” with tender veal and quail eggs

The name “Tender Tashkent” would be perfect for this sophisticated and hearty salad, but the “rich” version of the recipe is still named after the main and beloved holiday for a reason. On New Year's Day, it is customary to serve only the best and most expensive treats on the table. Therefore, if it’s beef, then it’s the youngest, if it’s butter, then it’s butter, if it’s eggs, then it’s quail.

• Boiled veal – 400 gr.
• Green radish – 2 pcs.
• Boiled quail eggs – 20 pcs.
• Onions – 1 pc.
• Butter – 50 gr.
• Mayonnaise – 5 tbsp
• Bay leaf – 1
• Salt, pepper - to taste
• Circum-Baikal Railway – 225 / 11 / 18 / 4
• Cooking time – 1 hour 30 minutes
• Cooking time – 1 hour
• Number of servings – 6

1. Set the veal to cook for an hour in advance, adding salt, bay leaf and peppercorns to the pan. Prepare the rest of the ingredients.
2. Cut the onion into quarter rings, fry in a frying pan in butter until orange blush. Add a pinch of salt.
3. Veal and radishes should be cut into small strips, mixed with mayonnaise and placed in an elegant wide salad bowl.
4. Place crispy fried onions on top.
5. Then place the halves of quail eggs tightly together, with the yolks facing up.

The most sophisticated gourmets know one New Year's secret. In order to most vividly convey the festive fireworks of taste sensations, it is worth adding another ingredient. Place one grain of red caviar on each yellow core of the egg halves. This decor will pleasantly surprise you not only with its appearance, but also with its original taste combination. And admirers of esotericism claim that such a golden palette certainly foreshadows prosperity in the near future.

Recipe 5: salad with veal and radish (step by step)

The basis of the dish is green radish of the Margelan variety. The second main ingredient is boiled beef or veal. This duet subtly sets off the onions fried until golden brown in sunflower oil. Small cubes of boiled eggs fit harmoniously into the overall composition. Mayonnaise is used as a dressing. All products are selected according to flavor combinations that maintain balance and harmony. My detailed classic recipe with step-by-step photos will help you prepare it quickly and easily.

• green radish – 500 gr.,
• beef (veal) pulp – 500 gr.,
• onions – 3 heads,
• egg – 2 pcs.,
• Refined sunflower oil – 2-3 tbsp. l.,
• mayonnaise 67% fat – 150 – 200 gr.,
• freshly ground black pepper - to taste,
• salt - to taste,
• parsley - for decoration,
• allspice peas – 5 pcs.,
• laurel leaf – 2 pcs.

First, boil the beef for the Tashkent salad. Pour 1 liter of water into a saucepan and bring almost to a boil. Add the peeled and washed onion. Dip the washed piece of meat into the water. Bring to a boil, remembering to remove the foam with a slotted spoon. Then reduce the heat to low and cook the beef until tender - about 1 - 1.5 hours. 15 minutes before the end of cooking, add bay leaves and allspice peas to the broth and add salt to taste.

Boil the eggs hard – 10 minutes after boiling. Then place in ice water to cool.

Peel the green radish, rinse and chop into thin strips.

Place the straws in a bowl and cover with cold water for 15 minutes to remove excess bitterness.

Then place the radish in a colander to drain the liquid.

Then return the radish to the bowl, add salt and crush it a little with your hands.

Peel, wash and cut two onions into rings, half rings or quarter rings.

Heat the sunflower oil well and fry the onion in it until light golden brown.

Cool the boiled beef, cut into thin strips and place in a salad bowl.

Add squeezed radish and finely chopped egg to the meat.

Cut the second egg into half circles and leave for decoration of the Tashkent salad.

Finally, add the cooled fried onions to the salad bowl.

Dress the salad with mayonnaise, season with freshly ground black pepper and salt.

Place the salad in portioned bowls, preferably with Uzbek ornaments. Garnish the dish with parsley leaves and halves of egg slices, then serve. By the way, you can also serve the Tashkent salad on a large platter, decorated in the same way.

With lamb and quince from Stalik Khankishiev

This famous domestic culinary specialist lived for more than forty years in Uzbekistan and wrote about a dozen books dedicated to oriental cuisine. Stalik Khankishiev is a recognized connoisseur of such truly masculine dishes as pilaf and shish kebab. He also has his own vision for this popular salad.

• Boiled beef – 500 gr.
• Boiled lamb – 500 gr.
• Green radish – 1 pc.
• Boiled quince – 1 pc.
• Onion – 1
• Wheat flour – 1 tbsp.
• Vegetable oil – 2 tbsp/l
• Suzma – 6 tbsp/l
• Boiled carrots – 2 pcs.
• Greens – 50 gr.
• Salt, pepper, cumin - to taste
• Circum-Baikal Railway – 169 / 12 / 11 / 4
• Cooking time – 2 hours
• Cooking time – 1 hour 40 minutes
• Number of servings – 10

Don't be afraid of the unknown word "suzma".
In most cities of Central Asia, in almost any market, you can find this mysterious product. But, if you live in Russia, Ukraine or Belarus, this may become a bit of a problem for you. The assortment of supermarkets is becoming wider, but it is almost impossible to fill the shelves with fermented milk products from all over the world. There is no exact analogue of suzma, because it is a cross between sour cream, yogurt, cottage cheese and butter. But, if you still decide to try this salad, but you still can’t get the treasured ingredient, we recommend replacing the product with yogurt or Greek yogurt. But take the trouble to find the quince. Without this golden fruit, it will not be possible to prepare a salad with a colorful combination. Chef Khankishiev himself speaks about it this way: “...Do you know how wonderful a well-ripened quince smells? Do you know how quince and lamb complement each other perfectly?..”

We invite you to try the tender and tart oriental duet of meat and fruit. No type of apple can replace quince.

1. Prepare all products. Boil the meat, quince and carrots in one pan and cool.
2. Cut the washed and peeled radishes into cubes and cover with very cold water for 10 minutes.
3. Chop the onion into thin translucent rings, sauté in refined oil and flour until tender, 3-4 minutes.
4. Drain the radishes in a colander and allow excess juice to drain.
5. Now you need to place the onions on a paper napkin or kitchen towel. Immediately you need to sprinkle a mixture of peppers and lightly ground cumin on the still hot golden onion.
6. Place the radish in a deep dish and pour two tablespoons of suzma over it.
7. Cut all the meat into small cubes, mix lightly, distribute over the radish layer, add the same portion of suzma.
8. Cut the carrots and quince pulp into cubes and mix. Cover the meat layer with the mixture and season with the remaining suzma.
9. Spread sautéed onions on top of the sauce, then chopped herbs of your choice.
10. Gently stir the salad so that it does not turn out to be a “porridge”.

A salad prepared according to this recipe will look natural in traditional Uzbek dishes in the “Buttermilk” style (as in the photo). These patterns are similar in color to our “Gzhel”, but differ in their oriental motifs. It is recommended to decorate the salad with pickled hot peppers and garlic.

Uzbek radish and beef salad

If you want to prepare a simple and unpretentious salad, but at the same time tasty and satisfying, try making the Uzbek Tashkent salad with beef and radish. This salad will definitely appeal even to those who are not particularly fans of this “evil” vegetable.

The basis for the Uzbek salad is meat, in this case beef. You can use not only boiled beef, as in this recipe, but also tongue, fried or baked meat. It also doesn’t hurt if you cook the meat with spices, they will add a special flavor to the dish.

An equally important ingredient is radish. Radish of any variety is suitable for the salad - green, black or white. Thanks to pre-processing, radish loses its inherent burning taste and specific aroma, while remaining juicy and crispy. It goes well with beef, making the salad lighter and removing unnecessary heaviness and quick satiety from the holiday dish.

In addition to meat and radishes, you can put fresh cucumber, herbs, chicken eggs or carrots in an Uzbek salad.

• Beef – 300 g;
• Radish – 1 pc.;
• Onions – 1 pc.;
• Powdered sugar – 1 tsp;
• Mayonnaise – 3-4 tbsp;
• Vegetable oil for frying – 2 tbsp;
• Salt - to taste;
• Ground black pepper - to taste.

Preparation

We cut off excess fat and films from the beef pulp, then rinse the meat under cold running water. Bring a pan of water to a boil and add the prepared meat into it. By throwing meat into boiling water, we seal all the juices in it, and the meat remains juicy and tasty after cooking. Boil the beef over low heat for about 1.5-2 hours until the meat is soft. After this, cool the beef in the broth in which it was cooked and cut into strips. If the meat is soft and separates into fibers, then you can simply cut it into pieces.

Wash the radish thoroughly, cut off the stem and tail. Using a sharp knife, peel the radish as thinly as possible. Then cut into thin long strips. If the radish is young, without loose pulp, it can be grated using a Korean carrot grater.

Fill the chopped radish with cold water to the very top and leave it like that for 50-60 minutes. Water will absorb some of the bitterness and remove the pungent odor. To keep the radishes juicy, the water with the radishes must be placed in the refrigerator. After the allotted time, drain the water and gently squeeze out the radish itself.

Peel the onion and cut into half rings or rings if the onion head is small.

Dip the chopped onion in powdered sugar. The powder will give the onions a golden color and a pleasant taste.

Fry the onion in a frying pan with vegetable oil for about 6-7 minutes. You need to fry the onion over high heat without interrupting stirring. After this, remove the onion from the pan and cool.

We collect the prepared ingredients in one bowl.

Add mayonnaise, a little salt and ground black pepper to the salad. “Tashkent” salad can also be seasoned with sour cream or natural yogurt.

Mix the salad carefully so as not to crush the radish, put it in the refrigerator for 2-3 hours. It is better to cover the dish with salad with cling film, as it will quickly dry out. For the same reason, the salad should not be immediately transferred to a festive plate.

Before serving, mix the Uzbek salad again and, if necessary, add more mayonnaise; the meat may absorb some of the mayonnaise and the salad will become dry. For a festive table, the salad can be decorated with herbs. Bon appetit!