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Tashkent salad: video recipe
Despite the fact that the Tashkent salad has an oriental name, it can often be found on the Russian table. It has a delicate and original taste thanks to such a rare ingredient in salads as green radish. This hearty dish supposedly comes from Uzbek cuisine with a slightly modernized recipe.
Traditional recipe for “Tashkent” salad
To prepare 5 servings of this salad, you will need: – 700 g of beef; – 2 green radishes of medium size; – 2 heads of onions; – 4 chicken eggs; – 1 tbsp. a spoonful of mayonnaise; – a bunch of dill; – 2 tbsp. tablespoons of vegetable oil; – 2 tbsp. tablespoons 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 the beef in salted water until tender. It should be soft, but not lint. Let it cool down and then cut into thin strips. Hard-boiled eggs, cut in half. Peel the radish, cut into strips, add a little salt to let it juice, and leave for 15 minutes. After the allotted time, squeeze it out, rinse it under water, dry it and put it in a salad bowl.
Peel the onion, cut into half rings, fry in vegetable oil and immediately put on the radish – it will be soft from hot oil, but at the same time it will remain crispy. Add the beef to the salad bowl. In a separate container, mix mayonnaise with sour cream and season the salad with this sauce. Put a couple of lettuce leaves on flat plates, put cooked “Tashkent” and several halves of eggs next to it. Serve the salad, garnish with finely chopped dill and pomegranate seeds.
Instead of mayonnaise and sour cream for dressing, you can use vegetable oil or suzma – a popular fermented milk product 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 pickles; – 150 g of ham; – ½ bunch of dill; – a head of onion; – a mixture of five peppers and salt to taste; – 2 tbsp. tablespoons of mayonnaise; – 2 tbsp. tablespoons of vegetable oil.
Peel the radish, cut into strips, add salt and leave for 15 minutes to drain off excess juice. Then squeeze and place in a salad bowl. Chop the onion and fry in vegetable oil. Add it to the radish. Put pickled cucumbers and ham cut into strips. Pepper the salad to taste, season with mayonnaise and mix well. Then put on a plate, next to it, put boiled eggs cut into 4 parts, sprinkle the salad with pine nuts and chopped dill.