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
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.