Tashkent Salad
A source of protein and iron, this salad combines the rich flavor of beef and the freshness of radish, as well as antioxidants from pomegranate. Ideal for maintaining energy and satiety.
Boil the beef (400 g) in boiling water, adding an onion (1 piece). Cook for about 1.5 hours until tender. Ten minutes before it’s done, add salt, a bay leaf (1 piece), and black peppercorns (5 pieces).
Boil the eggs (3 pieces), and cut them into cubes. If using quail eggs (6 pieces), cut them in half.
Slice the onion (1–2 pieces) into thin half-rings. Fry in melted butter (2 tbsp) until golden brown, stirring to prevent burning.
Peel the green radish (200 g), grate it on a Korean grater or cut it into thin strips. Pour the hot fried onion over the radish and mix.
Cut the beef into thin long strips across the grain or shred it into fibers. Add it to the radish and eggs.
Dress the salad with homemade mayonnaise (2–3 tbsp) and mix.
Sprinkle with pomegranate seeds (30 g) before serving.
The salad will be especially tasty if you use warm, freshly boiled meat.
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