Tashkent Salad
6 servings
180 minutes
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A salad of green radish, beef and fried onions, generously seasoned with mayonnaise, appeared in the 60s in Moscow in the restaurant "Uzbekistan". It must be said that Uzbek chefs did have a hand in its recipe, since the best personnel from the Union republics were sent to work in the national catering establishments that were actively appearing in the capital at that time (and in addition to "Uzbekistan", there were also restaurants "Ukraine", "Baku" and "Vilnius"). In Uzbekistan, they really do eat Margilan radish, breaking it with their hands and dipping it in suzma, a local fermented milk product. In the capital's version, the recipe was refined, and at the same time made more technologically advanced: the Tashkent salad is easy to make, can be stored in the refrigerator, does not require rare ingredients (like the same suzma), and mayonnaise gives it a universal taste, characteristic of all Soviet salads. It turned out to be a kind of eastern brother of Olivier, understandable and loved by the people. It is not for nothing that the Tashkent salad has become a regular at festive feasts, and the Uzbekistan restaurant has become a Moscow resident , it is still operating.
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