As a rule, few of the housewives can find application for such a product as radish. Basically, it is simply rubbed, add a little vegetable oil, salt - and now, the dish is ready. Today we will tell you about one wonderful recipe. According to one version, the Tashkent salad got its name in honor of the once famous Uzbek restaurant in Moscow. They say that the chef of this establishment invented it. However, the most popular version is that it is a traditional Uzbek dish, which guests have been treated with for centuries. Having tried it once, you will certainly want to try it again!
This recipe is even in the cookbook "Traditional Uzbek cuisine." And as you know, it was created by the best cooks-craftsmen who have kept the secrets of these national delicacies. Take the recipe in it. Tashkent salad is good in this interpretation. So, when the radish season comes, he takes his rightful place on every table. I would also like to draw the attention of those who do not like radish to this dish, because in this salad it absolutely loses its specific smell and taste. Due to the fact that it is soaked, it turns out to be sweet and very fresh.
Radish Tashkent from the radish will be able to take its place on both the everyday and the holiday table. We are sure that even the most fastidious gourmets will appreciate it. And because of its simplicity, it will firmly take its place in the dozen dishes that every housewife keeps in mind in case of an unexpected arrival of guests. In order to prepare the Tashkent salad, the recipe of which we will provide below, you will need the following products: two medium green radishes, three onions, two hundred grams of meat (beef or chicken breasts), three chicken eggs, sunflower oil, mayonnaise, salt, black pepper.
First, you need to peel the radish and chop with straws, the thinner the better. If the option is for the lazy or in haste, then grate it. Next, rinse it with warm water and put it in cold for 15 minutes. Some are put in a weak solution of vinegar. This is specifically to rid the radish of its specific taste and aroma. If you like it and you are not confused by the smell, then you can avoid the soaking process. Cut the onion into half rings as thin as you can. Sauté in a small amount of vegetable oil over low heat. It should be really small, but so that the onion does not burn, as required by the recipe. Tashkent salad implies the use of young beef, and if it is not, then chicken breast.
Cut boiled meat into strips and add to the radish. Next, we put eggs there too (we grind them in the same way as meat). Chicken eggs are best, although some housewives add quail. We spread the onion from the pan there. Salt, pepper, add a little mayonnaise and mix well. Remember that the salad already has a certain amount of vegetable oil. As you can see, this is a very simple recipe. Tashkent salad is ready. As you can see, less than twenty minutes have passed. Bon appetit and tasty experiments!