Salad “Uzbekistan” with green radish, boiled meat and eggs is a classic dish of Uzbek cuisine, known to many more since Soviet times. In any Uzbek restaurant it was possible to order this simple but very tasty salad with meat and radish for a snack.
If you have never cooked this dish before, I advise you to try it - enjoy it and fall into the category of your favorites! You can vary the taste a bit and add finely chopped cilantro, parsley and pod of red chili pepper - the pepper will give a burning note, and cilantro gives a fresh oriental flavor.
Ready-made mayonnaise is suitable for dressing “Uzbekistan” salad, but I prefer the home-made dressing made from olive oil with vinegar and egg yolk.
- Cooking time: 20 minutes
- Servings: 4
Ingredients for Uzbekistan Salad with Meat and Green Radish
- 400 g of boiled meat;
- 250 g onions;
- 5 hard-boiled eggs;
- 250 g of green radish;
- 30 ml of meat or chicken broth;
- oil for frying, salt.
- 1 egg yolk;
- 40 ml of olive oil;
- 10 ml of apple cider vinegar;
- salt, colored pepper, a pinch of sugar.
A way of cooking spicy Uzbekistan salad with meat and green radish
Onions in this salad is very important. You need to fry it properly, otherwise the taste will be wrong
So, pour 2 tablespoons of vegetable oil into the pan, add a teaspoon of butter, heat.
Onions cut into thin half-rings, put in melted butter, salt. Then pour the chicken or meat broth and increase the heat so that the broth boils quickly. Then we heat onion on low fire until it becomes transparent and becomes caramel in color. It is not necessary to bring up the state of “crispy fried onion”, onion chips are not for this dish.
Roasted onions cool.
Hard-boiled chicken eggs are cut into small cubes. One egg is left to decorate the salad.
Boiled meat cut pretty thin sticks. Meat must be boiled with spices and roots and cooled in broth.
Clean the green radish from the peel, cut into thin strips, sprinkle with a pinch of salt right on the board so that the “radish spirit” will evaporate. Unlike black radish, green is not so “poisonous”, the taste is delicate, it is very suitable for this dish. If it is difficult to find green radish, replace it with daikon.
Mix in a salad bowl fried onion, radish, chopped meat and eggs, then do the dressing.
Smash a raw egg in a bowl, separate the yolk. When preparing a sauce with a raw egg, be sure to wash the egg thoroughly, there may be harmful bacteria on the shell.
Send the raw yolk to a bowl, sprinkle with salt, and a pinch of sugar, whisk, add a drop of olive oil. At the end, pour in apple cider vinegar, pour freshly ground colorful pepper.
Pour the dressing into a salad bowl, stir so that all ingredients are soaked.
Before serving, decorate the Uzbekistan salad with slices of boiled eggs. Enjoy your meal!
The perfect combination of products in this recipe makes the “Uzbekistan” salad incredibly popular. It can be cooked at least every day, however, and on the festive table, such an appetizer would be appropriate.