Salad "Uzbekistan"

The Uzbekistan salad with beef, green radish and pomegranate will be a highlight on your table.

Cooking time 20 minutes


Green radish (medium) 1 pc

Onion 1 pc

Eggs 3 pcs

Boiled beef 200 g

Dill (greens) 2 pcs

1/4 pomegranate

Mayonnaise 3 tbsp l.

Sour cream 20% fat. 3 tbsp. l.

Salt to taste


Peel the radish and cut into strips or chop on a grater.

Cut the onion into half rings. Soak radish and onion in cold water for 30 minutes.

Peel the pomegranate.

Pre-boiled beef, cool and cut into small cubes.

Boil eggs and chop coarsely. Drain the radish and onion. Add beef and eggs. Mix. Season the salad with a mixture of mayonnaise and sour cream. Salt if desired.

Top with finely chopped dill and pomegranate seeds. Serve to the table.

Bon appetit!