Earlier, Uzbeks did not cook salads. They learned this art from Russian chefs. With the advent of vegetables in the country, local National cuisine replenished with original and very delicious meals. Take, for example, salad "Bahor". Its name is translated from Uzbek as "spring". This is quite understandable, given the composition of the dish, which is popular in Central Asia. You can cook it in different ways.

Salad with meat

In the original, the Bakhor salad was usually prepared with boiled meat. To do this, you can use lamb, beef and even poultry. A distinctive feature of the dish is its design. Salad "Bahor", as a rule, is made in such a way that all the ingredients included in it are immediately visible. This greatly facilitates the hostess's work and reduces the time required to prepare the dish. According to the classic recipe for such a salad, you need: 300 grams of boiled beef, 2 eggs, onion, 2 tomatoes, salt, 15 grams of table vinegar, 2 cucumbers, black ground pepper, 50 grams of vegetable oil and herbs.

The cooking process is extremely simple:

1. The meat should be cut into small chunks.
2. Chop the onion into half rings.
3. Grind cucumbers into strips, tomatoes into small cubes.
4. Simply chop the greens with a knife or hatchet.
5. Collect the ingredients in a deep plate, add vinegar, oil, spices to them and mix well.

Before serving, the dish should be sprinkled with herbs and garnished with slices of boiled eggs.

Salad with cheese

Sometimes, in order to prepare Bakhor salad, Uzbeks use a more complex composition of products: 300 grams of meat, a clove of garlic, 2 tomatoes, 3 eggs, an onion, 100 grams of cheese, 3 cucumbers, allspice, salt, a little mayonnaise and fresh herbs (cilantro, parsley, dill).

In this case, the salad is also not difficult to prepare:

1. First, meat and eggs should be boiled, and then cut into cubes.
2. Mince the garlic using a sharp knife.
3. Cucumbers carefully cut into strips.
4. Finely chop the onion. Moreover, it does not have to be half rings. In principle, you can even use green feather onions.
5. At fresh tomatoes remove the seeds, and cut the remaining pulp with skin into strips.
6. Finely chop the greens.
7. Mix the ingredients, add spices and season everything with mayonnaise. Everyone chooses the amount of salt according to their taste.

Those who prefer healthier food can use yogurt or vegetable oil with vinegar for dressing.

puff salad

Given the minimum set of products and the simplest technology, even a novice hostess is able to make a real Uzbek Bakhor salad in a matter of minutes. The recipe can be slightly diversified by laying out the products in layers. To do this, you will need the following components: boiled chicken fillet - 1 pc., 2 tomatoes, onion, 3 eggs, 2 cucumbers, salt, mayonnaise, 100 grams of cheese and herbs.

To prepare such a dish you need:

1. Cut chicken meat with boiled eggs into cubes.
2. Cucumbers and tomatoes crumble into strips. Moreover, the seeds must first be removed from the tomatoes.
3. First, thinly slice the onion into half rings, and then marinate, adding a little sugar, salt and vinegar to it.
4. Grind the cheese on a coarse grater, and simply chop the greens randomly.
5. Put the products on a plate in layers (meat - onion - eggs - cucumber - greens - tomato), watering each of them with mayonnaise.
6. Finished with grated cheese.

In principle, the sequence of products in the formation of a dish can be chosen at your discretion. You get the same Bakhor salad, the recipe of which is described above. In this case, the taste of the dish will not change at all.

Salad with sausage

If not available fresh meat, then you can just as well make a salad "Bakhor" with sausage. You will need almost the same ingredients: 300 grams of sausage, 2 tomatoes, onions, 2 cucumbers, 3 eggs, a bunch of parsley, salt, 100 grams of cheese, 2 cloves of garlic, ground black pepper and 3 tablespoons of mayonnaise.

The same technique is used to work:

1. First you need to chop the vegetables (onions, tomatoes and cucumber). They can be cut into cubes or strips. If the onion turned out to be too bitter, then after slicing it can be doused with boiling water, and then rinsed with cold water.
2. Boil the eggs, then peel them and cut into cubes.
3. Squeeze the garlic through a press.
4. Cut the sausage into strips too.
5. Greens carefully chop.
6. Grate the cheese on a coarse grater. Most of it will go into the salad, and the rest for decoration.
7. Salt the prepared ingredients, add a little pepper to them and season everything with mayonnaise.

Put the salad on a plate in a slide, and then decorate it with herbs and grated cheese.

Simplified version

How else do Uzbeks prepare Bakhor salad? The recipe with sausage, in principle, can be simplified as much as possible. To do this, you only need to take: 250 grams of sausage, 3 eggs, 200 grams of tomatoes and cucumbers, salt, ½ onion, 2 cloves of garlic, 30 grams of fresh herbs and 5 green onion feathers.

Such a dish is prepared in a similar way:

1. Cucumbers with tomatoes cut into strips. You can soak them in water first. This is only necessary for those vegetables that are bought in the store. Fresh products from your own garden can not be further processed.
2. Boil the eggs and then carefully grind with a fork. Alternatively, they can simply be passed through an egg cutter.
3. Rinse greens under running water and finely chop.
4. Mix the products, add salt and pepper to taste.

As a dressing, you can use mayonnaise or vegetable oil. In the second case, add a few drops of vinegar. This will slightly kill the bitterness of the onion and add freshness to the cooked dish.

Recipes for simple and delicious salads

Editor

How to cook salad "Bahor": classic recipe With step by step photos and a detailed video master class. Helpful Tips for preparation and presentation.

6 servings

30-40 minutes

150 kcal

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The proposed article highlights in detail a curious and rather simple recipe for Bakhor salad, which any novice in cooking can handle. After reading the instructions, you will quickly discover the intricacies and nuances of preparing this delicious, hearty meal Uzbek cuisine. You will learn how to cut food, and how to quickly form a salad out of them, which will not go unnoticed even among the many delicious and rich dishes.

Kitchen appliances and utensils: a cutting board, a sharp knife, kitchen scales and other measuring utensils, several deep bowls of different sizes, a garlic press, a coarse grater, a tablespoon.

Ingredients

Step by step cooking

Let's prepare the products

1. First of all, cut into thin strips 700 g of cooled boiled beef. We send the meat to a separate bowl. After cutting, we add all the products used separately, since the salad being prepared is best prepared in small portions, and not mixing all the ingredients in one bowl.
   
   
2. We clean the onion from the husk, wash it well and chop it into the thinnest half rings.
   
   
3. We send the chopped onion to a small deep bowl and pour it with 40 ml wine vinegar. Lightly stir the ingredients, then set the onion aside, allowing it to marinate well.
   
   
4. We peel three medium-sized cucumbers, then divide the vegetable in half and cut into small strips.
   
   
5. Three large tomatoes also need to be cut into strips. To do this, divide the fruit in half, then cut it into thin slices, which, in turn, chop into strips.
   
   
6. Finely chop two large cloves of garlic with a sharp knife or pass through a garlic press.
   
   
7. In a separate bowl, grate about 200 g of cheese on a coarse grater. Finely chop the parsley, dill and green onions and put them in one bowl.

We collect salad

1. Put a small amount of cucumbers on a salad serving plate.
   
   
2. We also send chopped tomatoes, pieces of meat, a little garlic and pickled onions there. Salt and pepper to taste while adding the ingredients.
   
   
3. Next, add grated cheese, and then dill, parsley and green onions.
   
   
4. We cut one boiled egg lengthwise into four identical parts and lay them out along the edges of the plate.
   
   
5. Squeeze the desired amount of mayonnaise into the center of the salad and serve the dish to the table.
   
   

video recipe

This video will help you quickly understand the simplest technology making Bakhor salad, according to the instructions of the above recipe.

Bakhor salad belongs to Uzbek cuisine. His recipes are simple and pleasantly surprised by their variety. This salad is light and incredibly healthy. Lamb or beef is traditionally used as the basis for an appetizer, but our housewives also cook it with sausage. Shall we try?

Bakhor salad: recipe with photo

Let's start with a traditional Uzbek snack. Your household will definitely fall in love with "Bahor" salad. This classic recipe savory dish we will study now.

On a note! Translated from the Uzbek language, "bahor" means "spring". The name of the salad was due to the presence in it seasonal vegetables. And despite the fact that meat is added to the appetizer, it turns out to be light and nutritious.

Compound:

• 0.3 kg of beef pulp;
• 2 tomatoes;
• 2 cucumbers;
• 1-2 cloves of garlic;
• 100 g of cheese;
• 3 eggs;
• Dill;
• mayonnaise;
• parsley;
• salt;
• ground pepper.

Cooking:

On a note! Bakhor salad can be seasoned with mayonnaise or natural yogurt without additives.

Uzbek appetizer with chicken meat

Tasty and salad "Bakhor" with chicken. And to make the appetizer appetizing, cut all the products of the same size into cubes.

Compound:

• 2 tomatoes;
• 2 cucumbers;
• 300 g of chicken meat;
• greenery;
• 75-85 g of cheese;
• 2 eggs;
• mayonnaise;
• salt;
• ground pepper.

Cooking:

Complement the taste of the salad with radish and pepper

Bakhor salad with beef can be supplemented with other vegetables. Add radish or radish, as well as onions and bell peppers, and the appetizer will sparkle with new bright flavor notes.

Compound:

• 3 tomatoes;
• 2 cucumbers;
• 3 eggs;
• radish;
• Bulgarian pepper;
• 200 g of beef;
• greenery;
• salt;
• ground pepper;
• sour cream.

Advice! To reduce the energy value of the salad, add turkey instead of beef pulp, and use olive oil with freshly squeezed lemon juice as a dressing.

Cooking:

1. Rinse the beef pulp and boil in salted water.
2. Cool the meat, cut it into small cubes. And the broth can be used to make a hearty soup.
3. Put the beef in a salad bowl.
4. Wash all vegetables and herbs.
5. We cut the cucumbers into strips. Let's send them to the beef.
6. Chop the tomatoes, too, into strips and put in a salad bowl.
7. We clean the onion and chop it into thin half rings. Pour boiling water over it, then rinse. All the bitterness will come out with the liquid.
8. Peel the sweet pepper from the seeds and cut into strips.
9. Finely chop the radish.
10. Add the prepared ingredients to the salad bowl.
11. Eggs are pre-boiled and cleaned. Chop them into cubes, add to the rest of the ingredients.
12. Fill the "Bahor" with sour cream, add ground pepper, salt, stir. Complement the appetizer with chopped herbs. Ready!

A simple oriental snack

No time to cook meat? Prepare salad "Bakhor" with sausage. The energy value such a snack is small and amounts to 130 kcal per 100 g.

Advice! To prepare Uzbek salad, you can use not only boiled potatoes, but also smoked sausage, as well as ham, bacon.

Compound:

• 0.3 kg of sausage;
• 2 cucumbers;
• 2 tomatoes;
• 3 eggs;
• 100 g of cheese;
• 2 cloves of garlic;
• salt;
• ground pepper;
• mayonnaise;
• parsley.

Cooking:

1. Let's clean the onion. Rinse and dry all the vegetables indicated in the recipe.
2. Thin straws chop tomatoes and cucumbers.
3. We cut the onion into half rings. You can pre-marinate it in a vinegar mixture.
4. Boil the eggs, peel and cut into cubes.
5. We chop the sausage into thin strips.
6. Grate the cheese on a coarse grater.
7. We wash the greens, dry them, chop finely with a knife.
8. Combine all ingredients in a salad bowl. A little grated cheese until we leave.
9. Peel and finely chop the garlic, add to the salad.
10. Season the Bakhor salad with mayonnaise, add ground pepper and salt, stir.
11. Put the appetizer on a flat plate in the form of a slide, sprinkle it with chopped cheese and herbs on top. Ready!

On a note! Such a salad can be dressed with nothing at all. Vegetables will give it juiciness, cheese and eggs will make it taste tender, and greens and garlic will saturate the appetizer with a unique aroma.

Salad "Bahor" - light and at the same time satisfying. And of course it's incredibly delicious! And how many vitamins does it contain! That is why such a salad is best prepared in the spring season to support your body after a long and cold winter. Cook with pleasure and bon appetit!

Bakhor salad rich in vitamins and minerals such as: vitamin A - 12.4%, vitamin C - 17.6%, vitamin K - 28%, vitamin PP - 13.2%, phosphorus - 14.3%, cobalt - 33.4 %

What is useful Bakhor Salad

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.

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