Delicious dish - salad "Tashkent"

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

As a rule, few housewives can find a use for such a product as radish. Basically, they just rub it, add a little vegetable oil, s alt - and now, the dish is ready. Today we will tell you about one wonderful recipe. Salad "Tashkent" according to one version got its name in honor of the once famous Uzbek cuisine restaurant in Moscow. They say it was invented by the chef of this institution. However, the most popular version is that this is a traditional Uzbek dish, which has been served to guests from time immemorial. Once you try it, you will definitely want to taste it again!

This recipe is even in the cookbook "Traditional Dishes of Uzbek Cuisine". And as you know, it was created by the best master chefs who kept the secrets of real national delicacies. Let's take the recipe. Salad "Tashkent" is good in this interpretation. So, when radish season comes, it takes its rightful place on every table. I also want to try this dish.the attention of those who do not like radish, because in this salad it absolutely loses its specific smell and taste. Due to the fact that it is soaked, it is sweet and very fresh.

Salad "Tashkent" from radish can take its place both on the everyday and on the festive table. We are sure that even the most fastidious gourmets will appreciate it. And because of its simplicity, it will firmly take its place in the top ten dishes that every housewife keeps in mind in case of an unexpected arrival of guests. In order to prepare the Tashkent salad, the recipe of which we will give below, you will need the following products: two medium green radishes, three onions, two hundred grams of meat (beef or chicken breasts), three chicken eggs, sunflower oil, mayonnaise, s alt, black pepper.

First, you need to peel the radish and chop it into strips, the thinner the better. If an option for the lazy or in a hurry, then rub it coarsely. Next, rinse it with warm water and put it in cold water for 15 minutes. Some put in a weak solution of vinegar. This is specifically to rid the radish of its specific taste and aroma. If you like it and don't mind the smell, you can avoid the soaking process. Cut the onion into half rings as thinly as you can. Saute in a small amount of vegetable oil over low heat. It should be really small, but so that the onion does not burn, as required by the recipe. Salad "Tashkent" implies the use of young beef, and if it is not, then chicken breast.

Cut the boiled meat into strips and add to the radish. Next, put the eggs in the same place (grind them in the same way as meat). Chicken eggs are best suited, although some housewives add quail eggs. Put the onion out of the pan there. S alt, pepper, add a little mayonnaise and mix well. Remember that there is already some vegetable oil in the salad. As you can see, this is a very simple recipe. Salad "Tashkent" is ready. As you can see, not even twenty minutes have passed. Bon appetit and delicious experiments!