Uzbek salad is a dish of national cuisine. It appeared in the sixties of the last century. It has a fairly rich taste and is easy to prepare. We will understand all the intricacies of cooking this dish.
It is necessary
- beef - 250 g,
- radish - 2 pcs.,
- carrots - 1 pc.,
- white cabbage - 200 g,
- fresh cucumber - 2 pcs.,
- chicken eggs - 4 pcs.,
- mayonnaise - 200 g,
- vinegar 3% - 5-6 tablespoons
Instructions
Step 1
To prepare the Uzbek salad, rinse the meat and place in a saucepan with water, boil. Cool the finished beef and cut into strips.
Step 2
Take a medium saucepan and boil the hard-boiled eggs in it. Next, cool them and peel them.
Step 3
Wash the radish under running water and cut into strips, cover with cold water. Add a little salt to the water, let it stand for a while. Drain off the water after 10 minutes.
Step 4
Chop the washed and peeled carrots into strips, marinate in vinegar for 10-15 minutes. Cut clean cucumbers into strips, finely chop the eggs.
Step 5
Collect all prepared foods in one large bowl. Season them with mayonnaise and mix thoroughly.
Step 6
Uzbek salad is ready, put it on small portioned plates, garnish with herbs and pieces of egg. This dish can be served both on regular and on holidays.
