Caucasian salad: cooking options

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

What is a festive dinner or lunch without a salad on the table? There are a lot of options for this dish: from vegetables, herbs, mushrooms, meat, fruits, poultry. They are easily digestible, they contain many vitamins and other useful substances, they are diverse in composition. Dressing is also different: from mayonnaise to multi-component author's.

Salads in the Caucasus

The main difference between Caucasian cuisine is that dishes are prepared from fresh, simple, affordable products, but they are distinguished by excellent taste and popularity. Caucasian salads are always full of herbs and spices, they are fragrant and appetizing.

The most popular vegetable salads in the Caucasus, as they are served with meat dishes. But modern cuisine includes meat salads, fish, and seafood. Refueling is usually homemade too. As a rule, salads in the Caucasus are prepared right at the table, and not in advance, so they do not lose their flavor and benefits. Often they use dried or smoked meat with a lot of seasonings. True, such salads are mainly prepared for big holidays.

Salad "Caucasian" with beef and beans

Perhaps the most popular salad recipe that came to us from the Caucasus is beef, greens and vegetables. There is no doubt that such a salad can replace a whole meal, because it contains both protein and fiber.

You will need:

• half a kilo of boiled beef;
• onion head (better than lettuce red);
• a few garlic cloves;
• can of beans in own juice;
• a handful of walnuts (already peeled and dried);
• a teaspoon of wine vinegar;
• a little olive oil;
• greens (cilantro, parsley, dill, hops-suneli seasoning) to taste.

Start cooking:

1. Boil the beef fillet in advance. When we need a delicious broth, we put the meat in cold water, but now it is required that the meat lose its juices as little as possible, so we put a piece already in boiling water.
2. S alt later as s alt can make the meat tough and take longer to cook.
3. Add onions and carrots to the broth - they will give a unique taste and aroma, and the broth will be beautiful and transparent (because it can also be used later for another dish).
4. After the meat is cooked, cool it and cut into strips.
5. Gently wash the beans, being careful not to crush them. Leave the water to glass.
6. Bulgarian peppers are peeled and cut into thin strips.
7. Finely chop the washed greens. Squeeze the garlic through the press.
8. Mix in a separate bowloil, vinegar, suneli hops, s alt and sugar. Nuts are either crushed or grated, after which we combine all the components.
9. Add onions. It can be marinated beforehand: pour the chopped onion with a mixture of water and vinegar (1:1).

Salad does not need long soaking. After refueling, it can be served immediately, however, after standing for a while, it will only become tastier.

Vegetarian recipe

If the main course is meat, usually barbecue, then a light vegetable salad is enough. In addition, many adhere to the now fashionable vegetarianism. This recipe is an opportunity for vegetarians to indulge in a delicious meal.

In another way, this dish is called "Highlanders' Salad".

So, the recipe for a Caucasian salad without meat. For him, we will need:

• fresh eggplant;
• bell pepper;
• feta cheese;
• olive oil;
• garlic.

Eggplant is cut into thin slices with a slicer, rubbed with garlic and grilled. Together with them, bell peppers, peeled in advance, are also fried. Cooked vegetables should be coarsely chopped. Tomatoes (you can peel them) are cut into slices, and cheese into cubes. Mix everything and spread in a salad bowl. Drizzle with olive oil, mix gently, and sprinkle with your favorite herbs on top.

Salad "Caucasian" with beef and bell peppers

Perhaps this is the most popular version of the described salad, and the easiest:

1. Beef should be boiled (you can use grilled), cool and cut into strips.
2. Thinly slice bell pepper, onion (red), tomato.
3. Now it's time for the dressing: mix a tablespoon of honey with a tablespoon of wine vinegar and 75 ml of olive oil, add s alt.

Place neatly sorted lettuce leaves on a plate, on top - the vegetable part of the salad. S alt a little. Put the meat on the vegetable pillow. Top with dressing and sprinkle with finely chopped herbs.

Salad is a dish that loves improvisation. By adding or removing certain ingredients, you will create new versions of it, based on your taste and the taste of your guests.