The history of Tashkent salad dates back to the 60s of the last century. There is a version that the recipe for the dish was invented by the chef of the restaurant of the same name in Moscow. During the Soviet years, this salad gained great popularity among fans of Uzbek cuisine. Easy to prepare, nutritious, rich in vitamins, this dish will be a decoration for any holiday.
It is necessary
- - beef - 400 g;
- - green radish - 500 g;
- - chicken eggs - 2 pcs.;
- - onion - 1 pc.;
- - vegetable oil;
- - ground black pepper;
- - salt;
- - pomegranate seeds (optional).
Instructions
Step 1
First, dip the meat in a pot of water and cook for 1.5-2 hours. Boil hard boiled eggs.
Step 2
Peel the radish and chop into thin strips. To get rid of natural bitterness, chopped radish should be soaked in cold water for 15-20 minutes, and then squeezed well and transferred to a salad bowl.
Step 3
Cut the onions into thin half rings. Pour vegetable oil into a skillet and sauté onions over medium heat until golden brown.
Step 4
Chop the boiled meat into small cubes and transfer to the salad bowl along with the sautéed onions. Mix everything well, add black pepper and salt to taste.
Step 5
Cut the eggs into quarters. Place them on top in a circle. Garnish the prepared salad with pomegranate seeds.
