Description

Salad
Hearty, tasty salad, just right for autumn. This recipe is known to me from the distant 80's, then we lived-served in Osh (Kyrgyzstan), and on weekends went to take a walk in nearby Andijan (Uzbekistan). The menu of the restaurants of the Soviet times was poor, but that's when I first tried this salad as a signature dish, the restaurant of the same name. Try it and you, I'm sure you'll like it!

Ingredients

  • Mayonnaise

    100 g

  • Beef

    300 g

  • Chicken egg

    3 piece

  • Radish

    100 g

  • Carrots

    1 piece

  • Cucumber

    1 piece

  • Cabbage

    100 g

  • Vinegar

    1 Tbsp

  • Water

    6 Tbsp

  • Salt

  • The mixture of peppers

Cooking

step-0
Carrot and radish wash, peel, shred (grate) thin strips.
step-1
Pour the carrots and radish in salted water with the vinegar and set aside for 15 minutes.
step-2
Cabbage cut into thin strips, cucumber strips. Grind the cabbage lightly with salt.
step-3
Carrot and radish squeeze. Add to it the cabbage, cucumber and sliced into thin strips (across the grain) boiled beef.
step-4
Put sliced boiled eggs.
step-5
For salad dressing take the mayonnaise "Maheev" with quail egg.
step-6
Put the mayonnaise in a salad.
step-7
Stir.
step-8
Sprinkle with freshly-ground mixture of peppers. This "touch" from me. Bon appetit!
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