Once, while vacationing with relatives in Crimea, they treated us to various delicacies. By nationality they are Crimean Tatars. What a wonderful people they are, how many interesting and fascinating traditions they have. And what dishes they prepare from the most ordinary products are simply a sight for sore eyes and delicious! They prepare so many things, as if every day is a holiday. And then one fine evening there was a magnificent, colorful Tatar salad on the table, which I couldn’t take my eyes off. And it tastes simply divine! And I, of course, brought with me a “piece” of Tatar traditions.
Ingredients:
- 400 g boiled beef;
- 200 g Korean carrots;
- 200 g Korean beets;
- 400 g fresh cabbage;
- 1 pack of potato straws;
- 4 tbsp. mayonnaise.
Recipe for Tatar salad with beef.
1.First of all, boil the beef.
Place, without cutting, into boiling water. Half an hour before cooking, add salt and spices. I prefer to take young meat (veal). And boil it in advance. When the meat is cooled in the broth, it is very soft and juicy. But this takes a lot of time, about 1.5 hours is needed just for cooling.
Place the meat on a plate to remove the broth. Cut into slices across the grain and then into small cubes.
As part of the salad, all other ingredients are already prepared. Korean salads are often quite juicy. I recommend straining them a little before cooking.
We chop the cabbage finely with a very sharp knife and do not add salt. The remaining ingredients are already quite spicy.
We mentally divide the plate into segments and lay out the ingredients. For convenience, you can adjust each ingredient with a wide and long knife - this will create a clearer line between products.
As you can see in the photo, each ingredient is laid out on the plate 2 times. The size of the plate should be impressive - 30 cm in diameter, or more.
Add mayonnaise to the center. It can be replaced with a lighter sauce by mixing mayonnaise and classic low-fat yogurt. Or simply combine sour cream with mayonnaise and a drop of lemon juice - an unusual combination that will please everyone.
Many people recommend stirring the salad after serving so that the potatoes remain crisp and do not become soggy from the vegetable juices and salad dressing. Once, when the child was still small, I simply did not have time to mix the salad. Each guest took exactly the ingredient they wanted. The result was a ton of salads that everyone enjoyed. And now I most often leave the salad in such a beautiful form on the table, although the traditional recipe for Tatar salad involves stirring.
Never place the salad mixed in the refrigerator - the potatoes will become damp and the salad will lose all its piquancy.
As soon as you have laid out all the food, immediately place it on the table and invite your guests and family.
Bon appetit!
Tatar dishes with beef always have an amazing, original taste. What's the secret? In simplicity, because most of the ingredients of this cuisine are easily available, inexpensive, and classic, long-loved combinations of products make any recipe attractive. Tatar treats can be prepared from any type of beef - tenderloin, sirloin, tongue and others. In addition, dried meat is often used in salads. Secondary ingredients are usually seasonal vegetables and herbs.
Recipe one: Tatar salad with sardines and beef
A recipe for a good dish does not have to be complicated, cumbersome or require lengthy preparation. Usually, incredibly tasty snacks are made from the most ordinary, accessible ingredients. One of these dishes is Tatar salad with sardines and beef. The products collected in it are inexpensive. And they prepare very quickly. Having such a recipe in your piggy bank, you don’t have to be afraid of unexpected visitors, because you will always find something to treat and pamper them with.
We will need:
- Beef – 300 grams;
- Sardines (in oil) – 1 jar;
- Eggs – 2 pcs.;
- Onions – 2 pcs.;
- Salt – 1 tsp;
- Sunflower oil – 3 tbsp. l.;
- Pepper – ½ tsp.
Preparation:
- The recipe for this dish is quite simple, so let's start with the beef first. Wash it, cut it into small pieces;
- Heat a saucepan with oil and fry our meat in it until medium rare. Don't forget to add salt;
- Wash the onion well and peel off the skins. Cut into small cubes;
- Place the sardines on paper napkins to remove the oil we don’t need for now. Cut into medium pieces;
- Break the eggs, separate the yolks. Proteins can be used in another dish;
- Now let's assemble our beef salad, as this recipe suggests: add onions, sardines and raw yolk to the meat. Add salt and enough pepper to make the dish a little spicy;
- If the treat seems a little dry, you can add a little sardine oil. Ready!
Tip: This salad is good as a snack with any strong drinks: cognac, vodka, etc.
The second recipe. Tatar salad with vegetables and beef
Tatar cuisine is quite simple, without intricate and indecently expensive ingredients, but at the same time it is very tasty, satisfying and original. The main emphasis in her dishes is often on beauty, originality, and grace. The next Tatar salad is just from this category. Its components are served on a wide platter in separate piles, folded in the shape of a sun, and the salad is mixed by the guests themselves, after which they are placed on plates. The recipe for this dish can be slightly modified, the methods of preparing the products can be adjusted, but in the end you will still end up with something incredibly tasty.
We will need:
Take the following ingredients in equal proportions (100 grams each):
- Carrot;
- Cabbage;
- Beef;
- Potato;
- Beet.
In addition you will need:
- Vinegar 6% - 1 tsp;
- Lemon – 1 pc.;
- Salt – 1 tsp;
- Sunflower oil – 2 tbsp. l.;
- Garlic – 2 cloves;
- Coriander – ½ tsp;
- Mayonnaise – 1 sachet;
- Pepper – 0.5 tsp.
Preparation:
- Let's deal with the beef first, since preparing it takes up most of the time. Let's choose a suitable piece of meat without veins, skin or fat. Boil it, be sure to add salt. Then put it on a plate to cool. When cooled, cut into thin, neat strips;
- Squeeze the juice from the lemon;
- Now let's move on to the beets. For salad, it can be prepared in two ways - raw or boiled. If you chose the first option, then boil the beets until tender, then chop and sprinkle with lemon juice;
- The second method of preparing beets for beef salad allows you to retain more flavor in the dish. For this we will take small beet fruits, wash and peel them. Then cut the vegetable thinly into small pieces. Afterwards, heat a frying pan with oil, where we blanch the beets until slightly soft. Cool, sprinkle with lemon juice;
- Now it's the carrot's turn. It can be simply boiled and grated, but we want to get a juicier and crispier salad with beef, so we marinate the vegetable raw. Wash the carrots, peel them, then chop them thinly, as for Korean dishes;
- For the marinade, wash the garlic and grate it finely. Then mix vinegar with sugar, salt, lemon juice, add coriander and garlic mass. Mix all this with carrots and then leave to marinate;
- At this time, let's take care of the potatoes. Let's wash it, peel it, and cut it into rectangles, like for fries. Add oil to a hot frying pan, and then fry the root vegetable until golden brown. After this, be sure to place the slices on a paper napkin to get rid of excess fat;
- With onions everything is simpler - just peel it and chop it finely. If you want to tinker, you can fry or marinate the vegetable in vinegar. For the salad, you can use white, red onions, or a combination of both;
- Peel the cabbage and chop it thinly. Then we remember it with a rolling pin for juiciness and softness;
- Now let’s prepare our beef salad as required by the recipe. Mentally divide a flat, wide dish into segments, leaving the center for the sauce. Now we lay out the products in separate piles around this place: fried potatoes, pickled beets, carrots, onions, meat, cabbage;
- Before bringing the treat to the guests, place mayonnaise or any other sauce in the center.
Tip: You can complement the taste of the salad with any chopped herbs. Just drizzle over the sauce before serving.
This salad, having other composition options, is also known as “rainbow”. But for the first time I had a chance to try it, exactly under the same name as in the title, in the memorable Koktebel cafe “Liana”, which is still thriving to this day ...the webcam won't let you lie. It’s not surprising; in my opinion, this is one of the best local cafes of Crimean Tatar cuisine. Not homemade, but with a certain focus on “restaurant style”, but without excesses and unnecessary “ruffles”, which restaurateurs from the local embankment so like to pass off to softened vacationers as some kind of “trick”. Everything is in moderation, seasoned, tasty and pleasant - it’s not for nothing that at Liana we dined decorously, with a bottle of another local Cabernet, every evening.
It’s difficult to determine which salad, out of two favorites, is still No. 1 on their menu for me. I’ve been talking about one hit for a long time - this. With all its obvious advantages, it has one drawback - the salad is seasonal, and it’s not always possible to find suitable tomatoes in season, let alone other times of the year. But the “Tatar” salad is more versatile in this sense; its components are always easy to find and prepare in the most ordinary home kitchen. The composition is very clear, not to mention that the salad itself is beautiful and incredibly tasty.
Almost all ingredients can be prepared in advance. Well, maybe with the exception of fresh cucumber, which is better to grate just before “assembling” the salad in the plate.
Boiled meat, beef. Carrot-cha and beet-cha is the local name for what we know as carrots “in Korean”, and so are beets. By the way, I had the recipe for a long time, a rich, rich version. But for a “Tatar” salad, where both carrots and beets are only individual notes in the overall taste, their richness will be unnecessary. And therefore, in this case, they can be prepared much more simply, but in compliance with the same basic rules.
First, soak the carrots in cold water overnight for crispness. I don’t think there’s any need to explain the fact that you grate the vegetables. I have a grater for “Korean” vegetables called Burner (orange). Grate both carrots and beets along the grain.
For 500 g of each vegetable:
0.5 tsp salt
0.5 tbsp sugar
1 small clove of garlic, minced
Marinade:
4-5 tbsp vegetable oil
2 tbsp 5% vinegar (apple, rice, wine, etc.)
1 tsp ground corinder (required for carrots, optional for beets)
0.25–0.5 tsp red pepper (optional)
a pinch of ground black pepper
+ 1 tbsp soy sauce (for carrots only)
Mix grated beets or carrots with salt, mix very carefully, sprinkle garlic on top and set aside while the marinade is prepared. Heat vegetable oil to a boil, let cool to 80-90 °C, add spices, stir well, pour in vinegar and soy sauce (if it is a marinade for carrots). Pour the resulting marinade into the grated beets or carrots, add sugar and mix thoroughly. Let stand for 20 minutes. That's it! You can use it now. I like this option, with half-raw beets and carrots, the most. But the fact that the vegetables stand for several hours or overnight in the refrigerator will not make the salad any worse.
Grate the potatoes on the same “Korean” grater and fry them in hot deep fat. Before frying, soak the grated potatoes in cold water for a few minutes. Rinse thoroughly, place in a colander, let the water drain well, or even dry on a paper towel. This way the potatoes will fry better and more evenly and will not stick together into a “pancake” on the surface of the hot fryer. It is better to fry in small portions, in 2-3 batches. A medium-sized potato is enough for 4-5 substantial servings of salad.
If possible, cut the cold boiled beef into thin strips or into small bars. Grate fresh cucumber on a Korean grater. Assemble the salad on a plate and place each of the ingredients next to each other in small piles. Place 2-3 tsp of mayonnaise in the center; homemade mayonnaise is, of course, preferable. Top with salt to taste and lightly season with ground black pepper.
The recommended way to eat such a miracle is to use a spoon to mix everything together in a plate, starting from the center of the composition. But this is a matter of taste: some will prefer to take a little bit of the ingredients in a different combination each time; someone will mix everything, leaving the fried potatoes untouched so that they do not get soggy quickly, in order to sprinkle them on the salad already wrapped on the fork...
The recipe for this dish will pleasantly surprise you. The Tatar salad with beef has an original taste, which is due to the simplest ingredients. It is prepared from boiled meat, ham, dried meat or tongue and vegetables. The highlight of this dish is the presentation. The salad is served to the table without stirring: the ingredients are laid out on a large plate in small portions. The sauce is usually in the center of the dish. It looks very beautiful and original. You need to stir the salad before eating. Even one of the guests can do this. It is this method of serving that gives the feast a certain homely atmosphere and sincerity.
Tatar salad with beef: recipe
For the salad we will need the following ingredients:
100 gr. carrots
100 gr. cabbage
100 gr. Luke
100 gr. beef
100 gr. beets
100 gr. potatoes
mayonnaise or other sauce as desired
pepper, salt
Boil the meat until done. You can prepare this salad without meat, then this vegetable salad can be 
Serve with meat or fish dish. This will be a great combination. So, cut the meat into thin strips.
Carefully chop the cabbage so that it turns out very thin and beautiful. We also thinly slice the beets. Let it simmer a little in a frying pan until soft, use a small amount of vegetable oil. Lightly salt and sprinkle with lemon juice. The whole process takes about 7 minutes.
Cut the carrots into thin strips. To make the taste more piquant, carrots can be pickled: add a little lemon juice, salt, vinegar, sugar, chopped garlic, coriander or your favorite seasonings.
Cut the potatoes into thin strips. Fry it in a frying pan until crispy. We use very little vegetable oil. If you think the potatoes are too oily for a salad, try baking them in the oven without oil.
Cut the onion. You can add both white and red lettuce to the salad.
Now let's move on to the most creative and interesting process - assembling the salad. On a large dish, place all the salad components in small segments one by one. In the center we leave a small circle about 8 cm in diameter. After all the ingredients are already on the dish, you will need to put mayonnaise, sour cream or other sauce at your discretion. You can add chopped herbs to the sauce: dill, parsley or cilantro.
The salad can be served. Mix the salad together and thoroughly. This adds a certain warmth to table conversation and communication. Divide it into portions and enjoy the taste of Tatar salad with beef. The recipe is very simple.
We wish you excellent results and pleasant moments preparing Tatar salad.
Prayer, including the daily five-fold obligatory prayer (namaz). This is one of the five pillars of Islam. The plural is "salawat". Among many non-Arab peoples, salad is more commonly referred to by the Persian word "namaz". Namaz is... ... Islam. Encyclopedic Dictionary.
salad- a, m. salade f. it. salata lit. what is salted sale salt. 1. Herbaceous garden plant, the leaves of which are eaten raw. ALS 1. Dec. 7. 7185 old. style in the Optical order.. given.. 350 pch. salad,... ...
SALAD- a sowing annual from the family Compositae, or Asteraceae. The root is taprooted, with a significant thickening in the upper part and numerous lateral root branches. The stems are erect, strong, reaching a height of 60 cm and even 120.… … Encyclopedia of seeds. Vegetables
SALAD- (dish) a common cold snack or side dish. Salads are prepared from fresh, raw, boiled, pickled, pickled, salted vegetables, as well as from salad vegetables (see), from fresh and pickled fruits and berries, boiled, fried,... ... Concise Encyclopedia of Housekeeping
SALAD- (German Salat, French salade). 1) the lactuc plant, served to the table with seasoning and eaten with roast, as well as all kinds of greens, vegetables, seasoned with a spicy sauce and served with roast. Dictionary of foreign words included in Russian... ... Dictionary of foreign words of the Russian language
SALAD- SALAD, salad, husband. (from Italian salato salty). 1. units only The name of various garden plants whose leaves are eaten raw. 2. Seasoning for roast from such leaves in sour cream, vinegar or Provençal oil (coul.). || Actually this or... Ushakov's Explanatory Dictionary
salad d'boeuf- * salade de boeuf. He Olivier introduced beef (salad d'boeuf) or fried game (salad Olivier, later called the capital's) into the famous Parisian salad with mayonnaise. PIO 1999 5 30 ... Historical Dictionary of Gallicisms of the Russian Language
SALAD- husband. Lactuca plant, lactuca, served with seasoning for roast; | raw materials, various plants, fruits, roots, seasoned with vinegar and spices, served with roast. Cucumber, beet, cherry salad, etc. Salad dressing. Salad bowl, dish,... ... Dahl's Explanatory Dictionary
salad- ritual, rapunzel, purslane, prayer, prayer, gazpacho, vegetable, salat, salad, annual, escarole, lettuce, asteraceae Dictionary of Russian synonyms. salad noun, number of synonyms: 22 vinaigrette (10) ... Synonym dictionary
salad- SALAD, ah, SALAD, ah, m. Mess, confusion, conglomerate of something. What kind of scale salad with bran is this? salad of Jews with Chukchi... Dictionary of Russian argot
SALAD- an annual vegetable plant of the Asteraceae family. Found in the wild in Western Europe. and Yuzh. Europe, North Africa, Siberia, Wed. Asia, Transcaucasia. In cultivation in all agricultural regions of the world. Productivity reaches 300,500 centners per hectare. The salad is rich... ... Big Encyclopedic Dictionary
