Salad "Bakhor" from Uzbek cuisine is a hearty and tasty dish. This salad is made from meat (beef, lamb or poultry) with the addition of vegetables, eggs and cheese. You can season the salad with mayonnaise, sour cream or natural yogurt to taste.

Ingredients:

Beef 300 gr.
Tomato 300 gr.
Cucumber 300 gr.
Onion 100 gr.
Garlic 1 clove
Hard cheese 100 gr.
Chicken egg 3 pcs.
Greens 1 bunch
Mayonnaise to taste
Salt to taste

Preparation:

• Pre-cook the beef in salted water until tender. Cut the cooled meat into small cubes.
• Peel the onions and cut into half rings. Pour boiling water over it. After 10 minutes, rinse with running cold water (then the onion will not taste bitter).
• Boil the eggs, peel and cut into cubes.
• Cut cucumbers and tomatoes into thin strips. Place in a large bowl.
• Chop the garlic very finely. Squeeze the onion. Add onion and garlic to bowl.
• Add eggs and meat to vegetables.
• Grate hard cheese on a coarse grater and pour into a bowl.
• Add finely chopped greens to the salad.
• Add salt and pepper to taste, season with mayonnaise and mix well.
• Best served chilled.

Bon appetit.

The salad contains many fresh vegetables that are not heat-treated. Thanks to this, the Bakhor salad and the ingredients in it retain a healthy set of vitamins and microelements that have a positive effect on the body. As for chicken breast, this meat is considered dietary. For this reason, this salad is low-calorie and suitable for consumption even by those who are on a diet and watching their figure.

Ingredients

Preparation

You can also prepare the salad in layers by taking a transparent container and laying out the ingredients one by one, greasing them with mayonnaise.

The first step is to prepare all the ingredients that will be used in the cooking process. Make sure you have enough ingredients in advance so you don’t have to be distracted from cooking.



Now you need to boil the chicken breast. To do this, put a pan of water on the fire, putting the fillet in it, and bring to a boil, periodically removing the foam. When the water boils, add bay leaf, salt, pepper, and other spices that you see fit. Boil the breast after boiling for about twenty minutes.



Peel the onions, cut them into two parts, and then cut the product into half rings.



Place the chopped onion in a deep bowl and cover with cold water for half an hour. This will remove all the bitterness from the product, and when you add onions to the salad, it will taste more pleasant.



Boil chicken eggs hard-boiled, cool and peel them, then cut them into small cubes as shown in the picture.



Rinse the green onion feathers in water and then finely chop.



Green fresh dill must also be pre-rinsed and then shaken off the water. After that, put it on a board, trim the stems and finely chop the greens.



Remove the chicken fillet from the boiling water and place on a plate to cool, after cutting the meat into two parts. This will allow it to cool faster.



Using a sharp knife, cut the chicken fillet into small cubes as shown in the photo.



You can cut fresh cucumbers any way you like. It is preferable to cut them into not very thin strips.



It is better to choose tomatoes that are not very large, with elastic pulp and thin skin. Wash them and then cut them into the same pieces as the cucumbers.



Choose hard cheese and not highly salted. Cut off the required amount of product, then grate it on a fine grater. Some people prefer larger pieces of cheese, and if you are one of those people, you can simply cut it into cubes.



Place all chopped products in one large container. It is better to choose a plate so that it is convenient to mix the ingredients in it. Add garlic, crushed through a press or grated on a fine grater, to the chopped vegetables and cheese.



Add salt and pepper to the salad to your taste, then add a low-fat sour cream dressing. You can also use mayonnaise or vegetable oil with herbs as a dressing.



Mix the Bakhor salad thoroughly and leave it in the refrigerator for twenty minutes. After that you can serve it to the table. Bon appetit!

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

Salad "Bakhor": recipe with photo

Let's start with the traditional version of the Uzbek snack. Your household will definitely love the “Bakhor” salad. We will now study the classic recipe for this savory dish.

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

Compound:

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

Preparation:

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

Uzbek appetizer with chicken meat

The Bakhor salad with chicken is also delicious. To make the appetizer appetizing, cut all foods of the same size into cubes.

Compound:

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

Preparation:

Let's complement the taste of the salad with radish and pepper

“Bakhor” salad with beef can be supplemented with other vegetables. Add radish or radishes, 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;
• bell pepper;
• 200 g beef;
• greenery;
• salt;
• ground pepper;
• sour cream.

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

Preparation:

1. Wash the beef pulp and boil it in salted water.
2. Let the meat cool and cut it into small cubes. And the broth can be used to prepare a hearty soup.
3. Place the beef in a salad bowl.
4. Wash all the vegetables, as well as herbs.
5. Cut the cucumbers into strips. Let's send them to the beef.
6. We also chop the tomatoes into strips and put them in a salad bowl.
7. Peel 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 seeds and cut into strips.
9. Finely chop the radish.
10. Add the prepared ingredients to the salad bowl.
11. Pre-boil and peel the eggs. Chop them into cubes and add to the rest of the ingredients.
12. Season the “Bakhor” with sour cream, add ground pepper, salt, and stir. Let's complement the appetizer with chopped herbs. Ready!

A simple oriental snack

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

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

Compound:

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

Preparation:

1. Let's peel the onion. Wash and dry all the vegetables specified in the recipe.
2. Chop tomatoes and cucumbers into thin strips.
3. Cut the onion into half rings. It can be pre-marinated in a vinegar mixture.
4. Boil the eggs, peel and chop into cubes.
5. Shred the sausage into thin strips.
6. Grate the cheese using a large-caliber grater.
7. Wash the greens, dry them, and finely chop them with a knife.
8. Combine all ingredients in a salad bowl. Let's leave a little grated cheese for now.
9. Peel and finely chop the garlic and add to the salad.
10. Season the Bakhor salad with mayonnaise, add ground pepper and salt, and stir.
11. Place 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! This salad can be seasoned with nothing at all. Vegetables will give it juiciness, cheese and eggs will make it taste delicate, and herbs and garlic will saturate the appetizer with a unique aroma.

“Bakhor” salad is light and at the same time satisfying. And of course, it is incredibly tasty! And how many vitamins it contains! That is why this salad is best prepared in the spring season to support your body after a long and cold winter. Cook with pleasure and bon appetit!

Salad Bakhor 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 are the benefits of Bakhor Salad?

• Vitamin A 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, and promotes the absorption of iron. Deficiency leads to loose 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 and a decreased level of prothrombin in the blood.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition 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, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.

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