Salads became part of Uzbek cuisine only after the appearance of tomatoes, radishes, and other vegetables in Uzbekistan.  Previously  salads were made with grated or sliced black radish, thinly sliced onions, and blackberries or cherries.

Uzbek cooks learned to make various salads with raw or cooked vegetables from Russian or other nationality cooks living in the Middle Asia. A single word that defines salads does not exist in Uzbek language. A dish that is called “shakarob” in Fergana valley, is called “achik-chuchuk” in Tashkent region.

Salads are made with different raw, cooked, brined, or pickled vegetables, and herbs. They are rich in vitamins and other beneficial elements. Salads made with meat, kazi, or eggs can be served as cold appetizers.

Salads can be dressed with sour cream, sour milk, or wine vinegar. Seasonings like black or red pepper and herbs — cilantro, dill, basil, scallions are found in many salads.

As a tasty and easily digestible dish — salads promotes improved digestion of high-calorie dishes. Salads enrich high-calorie dishes with vitamins and mineral elements.

Appearance of the salads is very important. They should be assembled in such a way that all the primary ingredients should be visible and easily identifiable.

It is necessary to know which dish the salad will be served with. For example — salad with tomatoes, cherries or blackberries should be served with pilaf, while salad with raw vegetables and sliced onions should be served with shashlik.

Salads also depend on season for their ingredients. For example — radish salad is usually made in the spring, while salads “Fantasia”, “Chumuk Tili”, or with black radish, are made in the winter.

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Rutabaga Sauce

Peel 300 g of rutabaga, cook it in water until done and rub it through a sieve. Add 1 tbsp of sugar and 2 tbsp of butter to the puree and cook until it thickens. Cool rutabaga puree, beat into it one egg whites, then pour in lemon juice, add lemon zest, and whip it again. Serve this sauce with fried or braised meat, game birds or poultry.

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Aromatic Vinegar

If you for some reason need to prepare flavored vinegar at home (it is easy and simple to buy it in a nearby store) we can offer the following recipe. Add tarragon, celery, or dill to distilled vinegar (100 g for 1 l of vinegar). Some other possibilities are sliced sour apple, black currants leaves, lime blossoms, or bay leaves. Tightly close container with vinegar and let it infuse for 15 days. Strain vinegar through a cheese cloth and use it to dress vinaigrettes, salads, herring, chopped herring.

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Tomato Sauce

Peel, wash, and dice 1/2 of each — carrot, parsnip, and onion and sauté in a pan with 1 tbsp of butter and same quantity of flour. Add 3 tbsp of tomato paste, mix, add 2 cups of fish stock, season with salt and cook 8-10 minutes on low heat. Remove the sauce from heat, add 1 tbsp of butter and mix to incorporate. Strain the sauce.

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White Wine Sauce (For Steamed Fish)

Peel 1 each medium parsnip and medium onion, wash, dice, and sauté in a pan with 1 tbsp of butter and same quantity of flour until brown. Add 2 cups of fish stock to the pan, season with salt and cook for 7-10 minutes. Take sauce off the heat and incorporate 1 egg yolk mixed with 1 tbsp of butter. Mix sauce well and strain. Add 1-2 tbsp of dry white wine or lemon juice.

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Fish Sauces

Sauces are one of the major components of dishes with fish; they diversify the taste and increase the nutritiousness of the dishes. Sauces are made from fish stock from cooking of the fish, or the stock could be made from heads and bones left after the cleaning and butchering of the fish. Heads without gills, bones, and fins are washed thoroughly, added to a pot together with 2 1/2-3 cups of cold water and finely chopped 1 onion and 1 parsnip. Cook the stock and strain when finished.

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