Tashkent Salad
Origin of the recipe
Tashkent salad was invented in the 1950s in the USSR and served at the Moscow restaurant "Uzbekistan." Although Uzbek cuisine doesn't have salads per se, it is famous for its meat dishes, and green radish (called turup in Uzbek) has always been very popular in this Central Asian republic. The combination of the two creates a delicious dish with authentic Uzbek roots. Try it yourself!
What do you need for cooking?
Ingredients
-
Radish
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Boiled beef
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Onions
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Boiled eggs
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Vegetable oil
-
Black pepper
-
Salt
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Mayonnaise
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- Pan
- shoulder blade
- "Korean" grater
Try the classic Tashkent salad—a delicious combination of tender beef, crispy radish, and aromatic fried onions. This recipe is perfect for those who love rich and savory dishes with an Eastern flair. A simple step-by-step recipe with photos will help you easily prepare this salad at home and impress your guests or loved ones.
Step-by-step recipe
Step 1:
Boil the meat and let it cool.
Step 2:
Grate the radish on a Korean grater, add salt and rub it with your hands in a bowl until it releases juice.
Step 3:
Cut the onion into quarter rings.
Step 4:
Separate the meat into fibers.
Step 5:
Fry the onion in vegetable oil with a pinch of sugar until dark golden brown.
Step 6:
Place the fried onions on paper towels to remove excess oil.
Step 7:
Drain the juice from the radish.
Step 8:
Cut the boiled eggs into strips.
Step 9:
Place meat, eggs, fried onions into the radish, add salt, pepper, season with mayonnaise and mix gently.
Cooking tips
The meat should be cooked for 2.5 hours.
When frying the onions, stir constantly at the last stage so that they do not burn.
It is necessary to remove excess oil from the fried onions, otherwise the salad will turn out too greasy.
