Uzbek-Style Bakhor Salad with Sausage

A bright, hearty, nutritious salad with the taste of okroshka. Salad Bakhor is a dish of Uzbek cuisine. The salad turns out satisfying due to the meat component of the recipe. In the original, boiled beef or lamb is added to the salad, but for everyday use it can be replaced with sausage. The beautiful palette of lettuce colors is reminiscent of the bright patterns on the fabrics of Uzbek folk craftsmen. The salad is easy to prepare; you just need to chop all the ingredients and mix. Letʼs prepare Bakhor salad with sausage, and Iʼm sure it will become a favorite among your recipes.
cook time: 30 min
Ivy Ramsay
Uzbek-Style Bakhor Salad with Sausage

Nutrition Facts (per serving)

154
Calories
14g
Fat
3g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Eggs 3 pc
Hard cheese 100 g
Parsley 1 g
Bulb onions 1 pc
Mayonnaise (can be replaced with sour cream or yogurt) 3 tbsp
cucumbers 2 pc
Boiled sausage (Can be replaced with beef or lamb) 300 g

Recipe instructions

Step 1

Step 1
Ingredients.

Step 2

Step 2
Letʼs start preparing the salad. First, chop all the vegetables: tomatoes, cucumbers, onions. It turns out more beautiful if you cut them into strips, but you can also cube them. If the onion is bitter, chop it and pour boiling water over it, then rinse with cold water.

Step 3

Step 3
We also cut the sausage into strips and the eggs into cubes. Squeeze 2 cloves of garlic into the salad.

Step 4

Step 4
The next to use are greens and any hard cheese. Finely chop the greens, grate the cheese on a coarse grater, you can set aside some of the cheese to decorate the salad.

Step 5

Step 5
All that remains is to season the salad with salt and pepper, add mayonnaise. Instead of mayonnaise, you can use sour cream or natural yogurt.

Step 6

Step 6
Mix all ingredients, taste and taste salt. Place it in a mound; the top can be decorated with grated cheese and herbs.

Step 7

Step 7
Bon appetit!

Additional rubrics

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