History of Tashkent salad originates in the sixties last century. There is a version that the recipe of a dish was invented by the chef of the restaurant of the same name in Moscow. In the Soviet years this salad found great popularity among admirers of Uzbek cuisine. Simple in preparation, the nutritious, saturated with vitamins dish will become ornament by any holiday.
It is required to you
- - beef - 400 g;
- - radish green - 500 g;
- - eggs - 2 pieces;
- - onion - 1 piece;
- - vegetable oil;
- - black sprinkling pepper;
- - salt;
- - pomegranate seeds (at will).
Instruction
1. For a start lower meat in a pan with water and you cook 1.5-2 hours. Boil hard-boiled eggs.
2. Peel radish and chop thin straws. To get rid of natural bitterness, the cut radish needs to be wetted in cold water for 15-20 minutes, and then properly to wring out and shift in a salad bowl.
3. Cut onions with thin half rings. Pour vegetable oil in a frying pan and brown onions at an average temperature till golden color.
4. Chop boiled meat small bars and shift in a salad bowl together with the browned onions. Well mix everything, add a black pepper and salt to taste.
5. Cut eggs on four parts. Lay out them from above around. Decorate a ready-to-serve salad with pomegranate seeds.