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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