Shakarob salad: simple execution

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

National cuisine is in trend today. And most of the dishes presented in cookbooks of different countries and peoples are quite authentic and quite difficult to prepare. But not this salad. Shakarob is very easy to make and you only need a few ingredients to make it happen. You can buy them today in almost any store. So let's get started!

Uzbek Shakarob salad

This is not too intricate dish of ingredients available to all is usually served with pilaf in Uzbekistan. In many cases, this is an invariable component of the meal, along with fragrant tea. And it should be noted that such an additive in the menu of the East is quite justified from a medical point of view. The thing is that pilaf is a very fatty, calorie-rich food. And Shakarob salad is designed to help our stomach cope with it with as little damage to he alth as possible. A simple dish is perfect for both barbecue and fatty soups such as shurpa. And the very name of the salad - "Shakarob" - intranslated means "sweet water". Reasonably, because the tomato juice that is released into a bowl of chopped vegetables has a sweet taste.

Ingredients

To prepare a delicious and simple Shakarob salad, we need the following ingredients. Of course, tomatoes - you need to take very ripe, fleshy, in no case greenish - in the amount of 1 kilogram. Also: a couple of large onions, a bunch of basil (purple, preferably), s alt / pepper to individual preferences.

Shakarob salad: recipe

Everything is extremely simple to prepare: even a not very experienced home cook can handle it.

1. Rinse tomatoes together with herbs under cool running water. By the way, if you don’t have fresh basil on hand, you can also use dried basil.
2. Peel, wash, dry the onion with a kitchen towel or paper towel and cut into very thin rings (for this procedure we need a thin and well-sharpened vegetable knife).
3. Put the prepared "onion" rings in a bowl and pour cool water, slightly s alting it beforehand - this procedure will remove excess bitterness from the onion. Let it stand for a while, then drain the water. At the same time, onions also acquire additional softness.
4. Cut the tomatoes into thin half rings using the same knife (you can even cut the quarters of the ring if they are especially large).
5. Plucking leaves from a bunch of basil and finely chop them with a hatchet for greens.
6. In a large container, chopped tomatoes, onion rings, s alt and pepper and mix gently. We try the resulting dish. If necessary, add s alt and pepper it.
7. Put the salad in a deep serving dish and sprinkle with chopped basil (well, or dried). Greens will add additional aroma and taste to this simple folk dish.

How to serve

Supplementary dish should be served with freshly cooked Uzbek pilaf. And it's tasty and he althy. Fatty pilaf is digested faster, and "Shakarob" perfectly sets off the taste of rice with meat and spices. Eat to your he alth, and after the meal, according to tradition, tea should be served - green or black.

Some Features

About the knife, we have already said: you need a thin and sharp, not too large size. Regarding the onion: it is better to take its egg-shaped form, for example, shallots. Thus, the ingredient will look aesthetically pleasing in the bowl. But if the onions are already huge, cut them into half rings. Tomatoes also need to be able to choose for this salad. In season, take round, slightly flattened, pinkish. And of course ground vegetables - they are tastier than greenhouse vegetables.

Achik-chuchuk

And finally, another variation of this simple salad. "Achik-chuchuk" differs from "Shakarob" in that it also includes cucumbers and hot chili peppers. And instead of basil, you can (and even need to) use a bunch of fresh cilantro. Otherwise, the method of preparing a salad is not muchdifferent from Shakarob. We also cut onions and tomatoes (plus - cucumbers in thin circles), apply pepper and s alt, flavor it all with chopped cilantro. We take out the grains from the sharp pod, finely chop and place in the total mass. Mix and voila: the salad is ready to eat. Bon appetit to you all!