Salad Tatar recipe. Unsurpassed salad "Tatar" with beef

Once, while relaxing with relatives in the Crimea, they treated us to various delicacies. They are Crimean Tatars by nationality. What a wonderful people they are, how many interesting and fascinating traditions they have. And what dishes they prepare from the most ordinary products, just a feast for the eyes and delicious! They cook so many things, as if every day is a holiday. And then one fine evening there was a magnificent, colorful Tatar salad on the table, from which I could not take my eyes off. And it tastes just divine! And, of course, I brought with me a “piece” of Tatar traditions.

Ingredients:

• 400 g of boiled beef;
• 200 g of Korean carrots;
• 200 g Korean beets;
• 400 g fresh cabbage;
• 1 pack of potato straws;
• 4 tbsp mayonnaise.

Recipe for Tatar salad with beef.

1. First of all, boil the beef.

We put, without cutting, in boiling water. Half an hour before readiness, add salt, spices. Meat I prefer to take young (veal). And pre-boil. When the meat is cooled in the broth, it is very soft and juicy. But it takes a lot of time, about 1.5 hours is needed only for cooling.

Put the meat on a plate to leave the broth. Cut into plates across the fibers, and then into small cubes.

As part of the salad, all other ingredients are already prepared. Korean salads are often quite juicy. Before cooking, I recommend straining them a little.

We chop the cabbage or cut it finely with a very sharp knife, do not salt. The rest of the ingredients are quite spicy as it is.

We mentally divide the plate into segments and lay out the ingredients. For convenience, you can touch up each ingredient with a wide and long knife - this will be a clearer line between products.

As you can see in the photo, each ingredient is laid out on a plate 2 times. The size of the plate should be impressive - 30 cm in diameter, or more.

Add mayonnaise to the center. It can be replaced with a lighter sauce by mixing mayonnaise and classic low-fat yogurt. Or simply combine sour cream with mayonnaise and a drop of lemon juice - an unusual combination will be to everyone's taste.

Many people recommend tossing the salad after serving to keep the potatoes crisp and not wet from the vegetable juice and salad dressing. Once, when the child was still small, I simply did not have time to mix the salad. Each guest took exactly the ingredient they wanted. It turned out a lot of salads that were to everyone's taste. And now I most often leave the salad in such a beautiful form on the table, although the traditional recipe for Tatar salad implies mixing.

In no case should you put the salad mixed in the refrigerator - the potatoes will become damp, and the salad will lose all its piquancy.

As soon as all the products have been laid out, immediately put it on the table and invite guests and relatives.

Enjoy your meal!

The Turkic heritage left the Tatars such dishes as kabartma, katyk, Chinese - tea and dumplings, Uzbek - halva and sherbet. Undoubtedly, the influence of the Russian people, who diversified the meat diet of the Tatars with beef and poultry.

In Rus', Tatar cuisine has always been held in high esteem. So, Ivan the Terrible had several cooks specially ordered from Kazan.

The Tatars have always been dominated by meat, dairy and flour dishes. She preferred to drink whole milk only with tea, and in everyday life they used only fermented milk products (airan, tan), which perfectly quench their thirst and give vigor.

But, in the Tatar cuisine there are some prohibitions. For example, you can not eat pork and drink alcoholic beverages. It is also considered a sin to eat swan and falcon meat.

Tatar cuisine is also rich in various traditional salads. As a rule, they are very satisfying and can be considered an independent dish. In some ways, these dishes resemble warm salads from the East and very remotely Chinese salads. And here, by the way, are the recipes for Tatar salads. There are not too many of them, but each salad is a real masterpiece!

• pears - 300 g
• apples - 300 g
• cream - 50 g
• currant juice - 50 g
• granulated sugar - to taste

Fruits must be washed, peeled, core removed and cut into small cubes, but if desired, you can grate on a coarse grater. Sprinkle the combined salad ingredients with sugar, to taste. Then drizzle with heavy cream. From above, to give sourness, pour the entire contents of the plate with blackcurrant juice.

Salad with dried apricots

Ingredients needed to make a salad with dried apricots:

• dried apricots - 50 g
• carrot - 100 g
• sour cream - 80 g
• granulated sugar - to taste

Carrots must first be peeled, cut into strips and stewed in a small amount of water.

Dried apricots should be soaked and then cut into pieces. Mix cooled carrots with dried apricots, sprinkle with sugar and pour over sour cream.

Salad with sausage in Tatar style

Ingredients needed to make the Salad with Sausage:

• table beet - 2 pcs.
• carrot - 2 pcs.
• granulated sugar
• table vinegar
• salt, ground pepper - to taste
• White cabbage - ? PCS.
• potatoes - 4 pcs.
• smoked sausage - 200 g
• sunflower oil - 100 g
• parsley

To begin with, grate peeled beetroot and carrots on a grater for Korean carrots. Then separately salt and pepper carrots and beets, add granulated sugar, table vinegar and sunflower oil.

Cabbage should be thinly chopped and seasoned with salt, granulated sugar, pepper, vinegar and oil.

The potatoes also need to be grated for Korean carrots, washed, dried on a paper towel and fried in sunflower oil until golden brown.

Smoked sausage must be cut into thin strips.

On the edge of the dish, it is necessary to lay out separately all the ingredients in heaps. Pour mayonnaise in the center.

Also, the edges of the plate can be decorated with parsley.

Serve on the table in this form, and on the table you should mix all the ingredients and eat together.

Ingredients for Beef Salad:

• beef meat - 300 g
• sour cabbage - 200 g
• red beet - 150 g
• carrot - 2 pcs.
• potatoes - 3 pcs.
• sunflower oil - 100 g
• table vinegar
• granulated sugar
• parsley

Carrots and beets need to be peeled and grated for Korean carrots. Then pickle: vinegar, granulated sugar, salt, ground pepper and sunflower oil.

Potatoes must be peeled, cut into thin strips and fried in sunflower oil until it becomes ruddy.

Beef meat needs to be boiled in salted water, and when it cools down, cut into small cubes.

All prepared ingredients should be laid out in heaps on a dish, and pour mayonnaise in the middle.

simple salad

Ingredients needed to make a simple salad:

• beef meat - 500 g
• onion - 1 pc.
• tomatoes - 500 g
• vinegar essence - 2 teaspoons
• sunflower oil - 100 g
• salt, ground pepper - to taste
• dill and parsley - 100 g
• garlic - 5 cloves

Beef meat must first be boiled, and then cut into thin strips. Onions should be cut into half rings and marinated in vinegar diluted with water. Also, salt, ground pepper and crushed garlic through a garlic press should be added to the marinade.

Washed tomatoes should be cut into thin strips. It is better to chop the greens finely.

All ready-made salad ingredients need to be combined, add a little chopped garlic. You can fill such a salad with liquid from pickled onions - to taste.

It is undesirable to serve this salad immediately after preparation, the more it is infused, the better.

Salad with currant

Ingredients needed to make the salad:

• apples - 300 g
• currant - 200 g
• carrot - 150 g
• lemon - ? PCS.
• bee honey - 50 g
• curdled milk - 150 g

Carrots and apples should be peeled and grated. Blackcurrants also need to be peeled and mixed with the rest of the ingredients.

Honey, lemon juice and yogurt are suitable for dressing such a salad. After pouring it all over the salad, mix thoroughly.

Secrets of Tatar cuisine

This salad, having other composition options, is also known as "rainbow". But for the first time I had a chance to try it, under the same name as in the title, in the memorable Koktebel cafe "Liana", which is still alive and well ... the webcam will not let you lie. It is not surprising, in my opinion this is one of the best local cafes of the Crimean Tatar cuisine. Not homemade, but with a certain eye for "restaurant", but without excesses and unnecessary "frills", which restaurateurs from the local embankment love to give out to softened vacationers as a kind of "trick". Everything is in moderation, seasoned, tasty and pleasant – it was not for nothing that in Liana they dined dignifiedly, with a bottle of another local Cabernet, every evening.
I find it difficult to determine which salad, out of my two favorites, is still No. 1 on their menu for me. I have been talking about one hit for a long time - this. For all its obvious merits, it has one minus - a seasonal salad, suitable tomatoes, and it’s not always possible to find it in season, and what can we say about other times of the year. But the "Tatar" salad in this sense is more versatile, its components are always easy to find and cook in the most ordinary home kitchen. The composition is very clear, not to mention the fact that the salad itself is beautiful and at the same time incredibly tasty.

Almost all components can be prepared in advance. Well, maybe with the exception of fresh cucumber, which is better to grate just before you "collect" the salad in a plate.

Boiled meat, beef. Carrot-cha and beet-cha, as the local calls what we know as carrots "in Korean", well, beets too. By the way, I already had a recipe for a long time, a rich rich version. But for the "Tatar" salad, where both carrots and beets are only separate notes in the general taste, their saturation will be excessive. And so they, in this case, can be prepared much easier, but with the same basic rules.

For crunchiness, hold carrots overnight in cold water. The fact that vegetables are grated, I think, does not need to be explained. Grater for "Korean" vegetables I have here Burner (orange). Rub that carrot, that beet along the fibers.

For 500 g of each vegetable:

0.5 tsp salt
0.5 tbsp sugar
1 small clove of garlic, minced

Marinade:
4-5 tbsp vegetable oil
2 tablespoons 5% vinegar (apple, rice, wine, etc.)
1 tsp ground corinder (required for carrots, optional for beets)
0.25-0.5 tsp red pepper (optional)
a pinch of ground black pepper
+ 1 tbsp soy sauce (only for carrots)

Mix the grated beets or carrots with salt, mix very gently, sprinkle with garlic on top and set aside while the marinade is preparing. Heat the vegetable oil to a boil, let it cool to 80-90 ° C, put the spices, mix well, pour in the vinegar and soy sauce (if it is a marinade for carrots). Pour the resulting marinade over grated beets or carrots, add sugar and mix thoroughly. Let stand for 20 minutes. That's it! You can use right now. I like this option, with half-baked beets and carrots, the most. But from the fact that the vegetables stand for several hours or overnight in the refrigerator, the salad will not get worse.

Grate potatoes on the same "Korean" grater and fry in hot deep fat. Before frying, hold the grated potatoes for several minutes in cold water. Rinse carefully, drain in a colander, let the water drain well, or even dry it on a paper towel. So the potatoes are better and more evenly fried, do not stick together into a "pancake" on the surface of hot deep-frying. It is better to fry in small portions, in 2-3 calls. A medium-sized potato is enough for 4-5 large servings of salad.

Cold boiled beef, if possible, cut into thin strips or into small bars. Grate fresh cucumber on a "Korean" grater. Collect the salad on a plate, put each of the components next to each other in small piles. Put 2-3 tsp of mayonnaise in the center, homemade mayonnaise, of course, is preferable. Season with salt to taste and lightly season with black pepper.

It is recommended to eat such a miracle as follows: with a spoon, mix, starting from the center of the composition, all together in a plate. But this is a matter of taste: someone will prefer to grab the ingredients a little bit in different combinations each time; someone will mix everything, leaving the fried potatoes intact, so that they do not quickly soak, to sprinkle them with a salad already wound on a fork ...

Calories: Not specified
Cooking time: not specified

The Tatar salad, the recipe with a cooking photo of which I offer, is very loved in my family, and also friends always expect something unusual and beautiful from me when they meet. They know that I try to approach the preparation of culinary dishes with imagination, so they are waiting for delicious and new masterpieces. I am happy to share another recipe, which I hope will come in handy for you too! I also advise you to learn how to cook, it is also easy and tasty.



Ingredients:
- sauerkraut;
- potatoes - 2-3 pieces;
- beets - 1 large;
- carrots - 1 piece;
- mayonnaise - 150 ml;
- quail eggs - 6-7 pieces.




For pickling carrots and beets:
- Vegetable oil - 100 ml;
- Korean seasoning - 2 tsp. l.;
- Vinegar - 2 tables. l.;
- Sugar - 2 tsp. l.

Step by step recipe with photo:

Chop potatoes into thin sticks.

You can do this in a deep fryer if you have one.

Tatar salad actually has nothing to do with this nationality. I don't know why this dish is called that, but I think it's because of its color and colorfulness. That is why all ready-made salad ingredients are chosen in different colors, especially bell peppers. Meat can be anything: beef, lamb, pork, turkey, chicken, rabbit, etc. You are also free to choose vegetables of your choice: beets, carrots, onions, bell peppers, tomatoes, stalk celery, cabbage. Each time you can create a dish from new chopped ingredients, but it is recommended to serve it only with sour cream.

Since salads seasoned with sour cream or thick yogurt have a shelf life of 1 day, such a dish is not prepared for the future, since almost all vegetable cuts can be created in 5-10 minutes, unlike fried potatoes and boiled meat.

So, prepare the necessary ingredients for the Tatar salad. Peel the beets, carrots, potatoes and onions from the peel, bell peppers - from the seeds, rinse the vegetables in water.

Rinse the beef in water, cut off the films and veins from the meat. Cut into pieces and boil in a saucepan in salted water for 1 hour on medium heat. Then transfer to cold water and refrigerate for about 20 minutes.

Grate beets and carrots on a coarse grater. Boil vegetables before chopping is not necessary.

Cut the washed potatoes into long sticks, as for frying french fries.

Heat the vegetable oil in a frying pan and fry the potato slices in it until golden brown and cooked. Transfer to paper towel and dry.

Cut the onion into half rings and pour boiling water for 2-3 minutes so that it gives off bitterness. Drain the boiling water and pour in 50 ml of water and 20 ml of 9% vinegar. Leave the onion in the marinade for 10-15 minutes.

Cut bell peppers into long strips.

Disassemble the boiled meat into long fibers or cut with a knife.

Put sour cream of any fat content or thick yogurt without additives in a small bowl or bowl, place the container in the middle of the plate, dish. Grind the washed greens, remove the onion from the marinade. Lay out all the chopped, fried or boiled ingredients around, trying to diversify the color scheme, that is, placing red foods not next to red, but vice versa - next to greens, etc.

Tatar salad with beef is ready, serve it immediately to the table.

Happy you!