Tatar cuisine salad with potatoes without meat. Tatar salads: the best recipes for your table! Tatar salad with beef: recipe

Ingredients:

• Raw beef - 0.5 kg.
• Tomatoes - 0.5 kg.
• Onion - 1-2 pcs.
• Parsley - 50 grams.
• Dill - 50 grams.
• Garlic - 5-7 cloves.
• Vinegar 9% - 2 tbsp. l.
• Sunflower oil
• Salt pepper.

Tatar cuisine

The Tatar salad will appeal to all lovers of hearty meat dishes. Multifaceted, simple and complex dishes with an expressive and rich taste are the result of the centuries-old formation of Tatar cuisine, based on the influence of the East and West.

Kazan has long stood at the crossroads of trade routes, so the city had no shortage of a wide variety of products from Europe and Asia.

Tatar cuisine has features of Turkic, Uzbek, Chinese and Russian. It is known that her great admirer was Ivan the Terrible, by whose decree several cooks were ordered from Kazan. The main ingredients of Tatar dishes can be considered meat, dairy products and various dough products.

Salads are widely represented in Tatar cuisine. As a rule, they are all quite dense and satisfying; in fact, each of them is more of an independent dish than a snack. It is interesting that the word “salad” itself has no translation into “Tatar”, but is completely borrowed. Salad recipes of Tatar cuisine are in many ways reminiscent of warm oriental appetizers and some dishes from China, the heritage shows.

Traditionally, almost any type of meat is used to prepare Tatar salad, excluding pork. For example, one of the most popular Tatar salads is with beef and tomatoes. There are several recipes for this dish, some suggest preparing a cold appetizer, others a warm one.

They prepare “Tatar” salad with poultry, for example, chicken, but in no case use the meat of falcons or swans, this is prohibited by religion. Smoked sausage is often used as a meat ingredient. Recipes for preparing Tatar salads, in addition to meat, contain a variety of ingredients: boiled and fresh vegetables (potatoes, cabbage, beets, onions), fresh herbs, pickles and all kinds of seasonings.

Sunflower oil is mainly used as a dressing. Vegetable Tatar salads are sometimes prepared in advance for the winter. Among the recipes for Tatar salads there are also sweet fruit snacks; they are prepared from pears, apples, plums, currants, carrots, dried apricots, adding sugar or honey and sour cream.

Recipes with photos will help you prepare real salads of Tatar cuisine, which will allow you to fully enjoy the color and versatility of the latter.

Preparation

Getting acquainted with Tatar salads should start with the simplest thing - with beef, and a recipe with a photo will help with this.

Before preparing the classic “Tatar” salad, you should prepare the meat. It needs to be lowered into boiling water, the foam removed during cooking, then cooked until tender (about 1.5-2 hours), cooled directly in the broth.

If the “Tatar” salad is prepared not with beef, but with veal or lamb, the cooking time will be slightly reduced.

1. Cut the finished meat into thin strips.
2. Chop the onion into thin half rings, pour in vinegar diluted with water, add salt and pepper, crushed garlic (2-3 cloves), stir and leave for at least half an hour, ideally an hour.
3. Cut the tomatoes into small cubes. For Tatar salad with beef, tomatoes with fleshy pulp and a minimum of juice are suitable.
4. Chop the dill and parsley with a sharp knife.
5. Combine all prepared ingredients in a salad bowl, add the remaining garlic there, finely chopping it.
6. It is best to season the “Tatar” salad with beef, prepared according to this recipe, with sunflower oil, adding to it a little of the liquid remaining after pickling the onions.

Let the salad sit in the refrigerator for a couple of hours, the longer the better, then serve.

Options

Among the recipes with photos there are very interesting versions of Tatar salad. For example, you can make a hearty and hearty snack with sausage and vegetables.

To do this, you need to grate the carrots and beets separately, finely chop the cabbage, then add salt to each ingredient, sprinkle with ground pepper and sugar, sprinkle with vinegar and add sunflower oil.

Cut the potatoes into thin strips, rinse several times in ice water, dry and fry in plenty of oil. Thinly slice the smoked sausage into strips. You need to lay out this “Tatar” salad in piles as in the photo.

To do this, you need to take a large flat dish, along the edges of which all the ingredients will be laid out in slides, alternating colors. Pour a sauce based on mayonnaise or sour cream with herbs and garlic into the center. Decorate the sides of the salad with finely chopped parsley.

By the way, instead of fresh cabbage in this appetizer, you can use pickled cabbage, replace the carrots with Korean, and replace the sausage with boiled or fried beef.

Tatar salad actually has nothing to do with this nationality. I don’t know why this dish was called that, but I think it was because of its flavor and colorfulness. That is why all ready-made ingredients for salad are chosen in different colors, especially for bell peppers. The meat can be anything: beef, lamb, pork, turkey, chicken, rabbit, etc. You are also free to choose vegetables as you wish: beets, carrots, onions, bell peppers, tomatoes, stem 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 dressed with sour cream or thick yogurt have a shelf life of 1 day, such a dish is not prepared for future use; fortunately, 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 beets, carrots, potatoes and onions, remove seeds from bell peppers, and rinse 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 over medium heat. Then transfer to cold water and cool for about 20 minutes.

Grate the beets and carrots on a coarse grater. There is no need to boil vegetables before chopping.

Cut the washed potatoes into long pieces, as for frying French fries.

Heat vegetable oil in a frying pan and fry the potato slices in it until golden brown and cooked through. Transfer to a napkin and cool.

Cut the onion into half rings and pour boiling water for 2-3 minutes so that it releases its 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 the bell peppers into long strips.

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

Place sour cream of any fat content or thick yogurt without additives into a small bowl or bowl, place the container in the middle of the plate or dish. Chop the washed greens and remove the onion from the marinade. Place all the chopped, fried or boiled ingredients around, trying to diversify the color scheme, that is, place red foods not next to red ones, but, on the contrary, next to greens, etc.

Tatar salad with beef is ready, serve it immediately.

Have a nice day!

Once, while vacationing with relatives in Crimea, they treated us to various delicacies. By nationality they are Crimean Tatars. What a wonderful people they are, how many interesting and fascinating traditions they have. And what dishes they prepare from the most ordinary products are simply a sight for sore eyes and delicious! They prepare 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, which I couldn’t take my eyes off. And it tastes simply divine! And I, of course, brought with me a “piece” of Tatar traditions.

Ingredients:

• 400 g boiled beef;
• 200 g 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.

Place, without cutting, into boiling water. Half an hour before cooking, add salt and spices. I prefer to take young meat (veal). And boil it in advance. When the meat is cooled in the broth, it is very soft and juicy. But this takes a lot of time, about 1.5 hours is needed just for cooling.

Place the meat on a plate to remove the broth. Cut into slices across the grain and then into small cubes.

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

We chop the cabbage finely with a very sharp knife and do not add salt. The rest of the ingredients are already quite spicy.

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

As you can see in the photo, each ingredient is laid out on the 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 that will please everyone.

Many people recommend stirring the salad after serving so that the potatoes remain crisp and do not become soggy from the vegetable juices 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. The result was a ton of salads that everyone enjoyed. And now I most often leave the salad in such a beautiful form on the table, although the traditional recipe for Tatar salad involves stirring.

Never place the salad mixed in the refrigerator - the potatoes will become damp and the salad will lose all its piquancy.

As soon as all the food has been laid out, immediately place it on the table and invite your guests and relatives.

Bon appetit!

Tatar dishes with beef always have an amazing, original taste. What's the secret? In simplicity, because most of the ingredients of this cuisine are easily available, inexpensive, and classic, long-loved combinations of products make any recipe attractive. Tatar treats can be prepared from any type of beef - tenderloin, sirloin, tongue and others. In addition, dried meat is often used in salads. Secondary ingredients are usually seasonal vegetables and herbs.

Recipe one: Tatar salad with sardines and beef

A recipe for a good dish does not have to be complicated, cumbersome or require lengthy preparation. Usually, incredibly tasty snacks are made from the most ordinary, accessible ingredients. One of these dishes is Tatar salad with sardines and beef. The products collected in it are inexpensive. And they prepare very quickly. Having such a recipe in your piggy bank, you don’t have to be afraid of unexpected visitors, because you will always find something to treat and pamper them with.

We will need:

• Beef – 300 grams;
• Sardines (in oil) – 1 jar;
• Eggs – 2 pcs.;
• Onions – 2 pcs.;
• Salt – 1 tsp;
• Sunflower oil – 3 tbsp. l.;
• Pepper – ½ tsp.

Preparation:

1. The recipe for this dish is quite simple, so let's start with the beef first. Wash it, cut it into small pieces;
2. Heat a saucepan with oil and fry our meat in it until medium rare. Don't forget to add salt;
3. Wash the onion well and peel off the skins. Cut into small cubes;
4. Place the sardines on paper napkins to remove the oil we don’t need for now. Cut into medium pieces;
5. Break the eggs, separate the yolks. Proteins can be used in another dish;
6. Now let's assemble our beef salad, as this recipe suggests: add onions, sardines and raw yolk to the meat. Add salt and enough pepper to make the dish a little spicy;
7. If the treat seems a little dry, you can add a little sardine oil. Ready!

Tip: This salad is good as an appetizer with any strong drinks: cognac, vodka, etc.

The second recipe. Tatar salad with vegetables and beef

Tatar cuisine is quite simple, without intricate and indecently expensive ingredients, but at the same time it is very tasty, satisfying and original. The main emphasis in her dishes is often on beauty, originality, and grace. The next Tatar salad is just from this category. Its components are served on a wide platter in separate piles, folded in the shape of a sun, and the salad is mixed by the guests themselves, after which they are placed on plates. The recipe for this dish can be slightly modified, the methods of preparing the products can be adjusted, but in the end you will still end up with something incredibly tasty.

We will need:

Take the following ingredients in equal proportions (100 grams each):

• Carrot;
• Cabbage;
• Beef;
• Potato;
• Beet.

In addition you will need:

• Vinegar 6% - 1 tsp;
• Lemon – 1 pc.;
• Salt – 1 tsp;
• Sunflower oil – 2 tbsp. l.;
• Garlic – 2 cloves;
• Coriander – ½ tsp;
• Mayonnaise – 1 sachet;
• Pepper – 0.5 tsp.

Preparation:

1. Let's take care of the beef first, since preparing it takes up most of the time. Let's choose a suitable piece of meat without veins, skin or fat. Boil it, be sure to add salt. Then put it on a plate to cool. When cooled, cut into thin, neat strips;
2. Squeeze the juice from the lemon;
3. Now let's move on to the beets. For salad, it can be prepared in two ways - raw or boiled. If you chose the first option, then boil the beets until tender, then chop and sprinkle with lemon juice;
4. The second method of preparing beets for beef salad allows you to retain more flavor in the dish. For this we will take small beet fruits, wash and peel them. Then cut the vegetable thinly into small pieces. Afterwards, heat a frying pan with oil, where we blanch the beets until slightly soft. Cool, sprinkle with lemon juice;
5. Now it's the carrot's turn. It can be simply boiled and grated, but we want to get a juicier and crispier salad with beef, so we marinate the vegetable raw. Wash the carrots, peel them, then chop them thinly, as for Korean dishes;
6. For the marinade, wash the garlic and grate it finely. Then mix vinegar with sugar, salt, lemon juice, add coriander and garlic mass. Mix all this with carrots and then leave to marinate;
7. At this time, let's take care of the potatoes. Let's wash it, peel it, and cut it into rectangles, like for fries. Add oil to a hot frying pan, and then fry the root vegetable until golden brown. After this, be sure to place the slices on a paper napkin to get rid of excess fat;
8. With onions everything is simpler - just peel it and chop it finely. If you want to tinker, you can fry or marinate the vegetable in vinegar. For the salad, you can use white, red onions, or a combination of both;
9. Peel the cabbage and chop it thinly. Then we remember it with a rolling pin for juiciness and softness;
10. Now let’s prepare our beef salad as required by the recipe. Mentally divide a flat, wide dish into segments, leaving the center for the sauce. Now we lay out the products in separate piles around this place: fried potatoes, pickled beets, carrots, onions, meat, cabbage;
11. Before bringing the treat to the guests, place mayonnaise or any other sauce in the center.

Tip: You can complement the taste of the salad with any chopped herbs. Just drizzle over the sauce before serving.

Calories: Not specified
Cooking time: Not specified

Tatar salad, the recipe with a photo of the preparation of which I offer, is very popular in my family, and 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 expect delicious and new masterpieces. I’m happy to share another recipe that I hope will be useful to you too! I also advise you to find out how to cook, it’s also easy and tasty.



Ingredients:
- sauerkraut;
- potatoes – 2-3 pcs.;
- 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 teaspoons. l.;
- Vinegar – 2 tables. l.;
- Granulated sugar – 2 teaspoons. l.

Step-by-step recipe with photos:

Chop the potatoes into thin strips.

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

Boil quail eggs hard, but remember that they cook much faster than regular chicken eggs.




Chop the carrots on a special grater.




Add all the spices to it.






Stir the carrots and allow time to soak in the marinade.




Cut the boiled beets into large cubes and marinate in the same way as carrots. These root vegetables will become very flavorful thanks to the spices.




Peel the boiled eggs and let them cool completely.




Cut the sauerkraut a little with a knife so that it is not too long. Start laying out all the ingredients on a wide and flat dish.






Pour more mayonnaise into the center, as it should be enough for all the ingredients. There is no need to stir the salad. It will look more impressive, and guests will be able to put a little on their plate and grab mayonnaise at the same time.




Place quail halves on mayonnaise. You can also decorate the salad with herbs. Your imagination will come in handy here, so use it boldly.




The men's company considers this salad to be the best for a snack with strong drinks, so it runs out quickly.




It’s also convenient to take this dish with you outdoors, since all the prepared ingredients can be packed in containers and a tube of mayonnaise can be taken with you. At a picnic, place it beautifully on a plate and pour mayonnaise in the center. This way the salad will not go to waste or turn sour. When going outdoors, you usually don’t take coated salads, since they quickly spoil in the heat, but here you will serve everything fresh for your friends with concern for their health. Everyone can take the ingredient that is closest to them and dip it in mayonnaise.
I wish everyone a bon appetit.