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Achik Chuchuk is a very tasty traditional vegetable salad of Uzbek cuisine. This salad is always served with pilaf, in the belief that it will not only enhance the taste range, but will also help the body break down fats. Since pilaf itself is quite a fatty food, the salad in classic versions is not seasoned with either oil or mayonnaise.
The main highlight of the Uzbek salad achik chuchuk is the role that onions play in it. Unlike other salads, this ingredient does not serve to create sharp, burning notes of taste, but to give the salad crunchiness. Therefore, it must be soaked and washed in cold water after cutting.
To prepare achik chuchuk using traditional classical culinary technology, they do not use spices, which Uzbek cuisine is so rich in. This allows you to convey to the consumer the natural taste of the products included in the salad.
This salad is valued not only because of its taste. Since the products are not subjected to heat treatment, all biologically active substances are perfectly preserved in the salad.
Today, Uzbeks live not only in Uzbekistan, but also in Europe and America. Naturally, along with them, Uzbek cuisine came to these countries, which also absorbed notes of local cuisine. Achik chuchuk salad has gained worldwide popularity. We offer not only traditional recipes, but also options from the menu of world cuisine.
How to cook achik chuchuk - 15 varieties
- A classic version of achik chuchuk salad
- Salad achik chuchuk Brooklyn style
- Achik Chuchuk from the chef of the Bukhara restaurant
- Achik chuchuk with butter
- Achik Chuchuk in the Intourist style
- Achik chuchuk in Fergana style
- Achik chuchuk with sweet pepper
- Achik Chuchuk in Mediterranean style
- Achik chuchuk with cilantro
- Achik chuchuk with young lightly salted cucumbers
- Achik chuchuk with cucumber and sweet pepper
- Traditional achik chuchuk
- Achik chuchuk with green onions
- Achik chuchuk with olive oil
- Achik Chuchuk for the winter
A classic version of achik chuchuk salad
A light vegetable dish that is traditionally served with pilaf.
Ingredients:
- Tomatoes – 140 gr.
- Onions, not spicy – 100 gr.
- Rayhon – 10 gr.
- Hot red pepper – 5 gr.
- Salt - to taste.
Preparation:
The onion is peeled and cut into half rings as thinly as possible so that they easily fall apart into thin arches.
The prepared onion is poured with cold water and left for 15 minutes to half an hour to remove excess pungency, bitterness and specific odor.
Cut the tomato into two halves and slice as thinly as possible
Raikhon is finely chopped.
The pepper is cut thinly at an angle.
Place washed onion and chopped tomato and raikhon in a salad bowl. Add salt and mix.
Place pepper slices on top of the salad and serve.
Secrets of preparing salad for the winter
You can preserve your favorite salad from Uzbek cuisine for the winter. To do this, prepare the necessary ingredients and place them in jars. After which the containers with the snack should be sterilized for 10 minutes. Then the closed jars are turned over and covered with a blanket for a day. After this time has passed, they must be stored in a cellar or refrigerator.
However, there is another way to prepare salad. The recipe is simple and original. There is only one ingredient involved - fresh tomato.
For such preparation for the winter, chopped tomatoes do not need to be salted - this can only spoil the natural taste of the snack. To make the salad tasty and appetizing, you need to heat the tomato mass evenly. This condition is also a guarantee that the product will not deteriorate and the cans of preserves will not explode.
- We need to prepare the jars. To do this, they should be thoroughly washed and processed. Sterilization can occur in two ways. The jars are heated in the oven or kept over steam.
- The lids also need to be thoroughly washed and boiled.
- Tomatoes should be washed, cut into pieces and the stem removed. When preparing for the winter, the tomatoes do not have to be finely chopped; they can be divided into four or two parts.
- Place the chopped tomatoes in a saucepan, place on low heat and cover with a lid. When the tomato mass begins to boil over the entire area, the pan should be removed from the heat. Next, the resulting workpiece is laid out in sterilized jars and rolled up.
Canning is an ideal basis for creating winter snacks. In addition, boiled tomatoes can be added to various dishes.
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Salad achik chuchuk Brooklyn style
This recipe is used to prepare a famous salad in Uzbek cafes in Brooklyn. The dish turns out juicy and with an excellent aroma of freshness.
Ingredients:
- Tomatoes – 0.5 kg.
- Onion – 2 pcs.
- Small fresh cucumbers – 2 pcs.
- Salt - to taste
- Basil - a couple of sprigs.
Preparation:
The onion is cut into very thin rings, the tomato and cucumbers are sliced.
Basil leaves are torn by hand.
After cutting, the onion is soaked in ice water for 15 minutes, then the water is drained and the onion is dried.
Place onions, tomatoes, basil in a salad bowl, add salt and mix.
Summer salad for pilaf
The main advantage of the warm season is the abundance of fresh vegetables and herbs. Food grown under natural light is thousands of times healthier and tastier.
Ingredients:
- Tomato (red) – 3 pcs.
- Cucumber – 2 pcs.
- Greens - 2 bunches (different)
- Radish - 100 g
- Sesame oil
- Seasonings
Preparation:
Chop the thoroughly washed vegetables into large pieces.
Wash the greens and chop finely.
We combine everything in a salad bowl, season with sesame oil and seasonings. Mix.
Achik Chuchuk from the chef of the Bukhara restaurant
A salad prepared according to this recipe will fully represent the achik chuchuk served in the best Uzbek teahouses.
Ingredients:
- Uzbek ripe tomatoes – 1 pc.
- Onions – 1 pc.
- Basil – 1 small bunch
- Hot capsicum – ½ pc.
Preparation:
The onion is cut into thin semicircles and washed in cold water.
The tomato is also cut into semicircles as thin as possible and combined with the onion.
Pepper and basil are finely chopped.
Place the prepared ingredients on a wooden board and gently mix with your hands and add salt.
Place in a heap in a salad bowl and serve.
Achik chuchuk with butter
This version of the Uzbek salad was proposed as a dish that can be served not only with pilaf, but also as a refreshing appetizer of the first course before the main meal. The dish turns out to be quite spicy and will appeal to those who appreciate the aftertaste of heat in the mouth after a snack.
Ingredients:
- Tomatoes – 2 pcs.
- White table onion – 1 pc.
- Olive oil – ½ tablespoon
- Ground red pepper – ½ teaspoon
- Salt - to taste
- Dill - a couple of sprigs.
Preparation:
The tomatoes are cut in half, the stems are removed and sliced as thin as possible.
The onion is cut into half rings and soaked in cold water for about half an hour, then the water is drained.
Place onions and tomatoes in a salad bowl, add some salt, sprinkle with pepper, season with oil and mix gently.
Place in the cold for 10 minutes to release the juice and serve.
Cabbage and carrot salad.
The good thing about this salad is that it can be prepared all year round. It is especially worth paying attention to it in winter and early spring, when other vegetables are expensive.
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Products:
- cabbage - half a small head of cabbage;
- carrots – 1 pc.;
- radish - 1 root vegetable;
- garlic – clove;
- vinegar - just a little for taste;
- vegetable oil – 1 tbsp. spoon;
- spices and salt - at personal discretion.
How to prepare the salad:
Prepare and chop the cabbage, grate the remaining vegetables.
Combine ingredients and mix well. Season to taste. You can also add any greens if you wish. Before serving, the dish should sit for at least a quarter of an hour. Then the vegetables will give juice, and the salad will be especially tasty and juicy.
In the summer, you can come up with your own variation of the salad, supplementing it with seasonal vegetables.
Achik Chuchuk in the Intourist style
This recipe was used to prepare the famous Uzbek salad for foreign tourists who came to Soviet Uzbekistan.
Ingredients:
- Large, fleshy tomatoes – 175 gr.
- Small tomatoes – 175 gr.
- Small yellow hot peppers – 25 gr.
- Onions soaked in cold water – 25 gr.
- Olive oil – 12 gr.
- Salt - to taste.
Preparation:
The onion was cut into the thinnest half rings.
Large tomatoes were cut into thin slices, small ones were cut into 8 slices.
The pepper was cut into thin rings.
Prepared tomatoes were placed in a salad bowl, onions were added, salt was added and gently mixed, adding olive oil.
Pepper rings were placed on top of the salad.
Cabbage salad
Compound:
- White cabbage - quarter a fork if large.
- Cucumbers - 4 pcs.
- Dill - 1 bunch.
- Vinegar, salt - to taste.
- Vegetable oil - 2-3 tablespoons.
Finely chop the cabbage, cut the cucumbers in half and chop thinly. Chop the top part of the dill. Place vegetables in a deep bowl. Add salt, season with vinegar, oil and mix. Ready! Place in a salad bowl.
Achik chuchuk in Fergana style
This vegetable salad is prepared according to this recipe in Fergana, where it is also called Shaharob. It is traditionally served with pilaf to help the stomach break down fats.
Ingredients:
- Tomatoes – 600 gr.
- Onion – 300 gr.
- Salt – 1 teaspoon
- Red hot pepper powder – ½ teaspoon.
Preparation:
The onion is cut into very thin half rings and washed under running water to remove excess bitterness.
Tomatoes are cut into thin half rings.
Place tomatoes in a bowl, onion on top, salt and pepper, mix gently.
Salad ready.
Achik chuchuk with sweet pepper
Not all connoisseurs of vegetable salads in Europe like the extremely spicy cuisine and the aftertaste of heat in the mouth. Therefore, Uzbek chefs working in Germany offered visitors a neutral version of the famous Uzbek salad. The layout is for 4 servings.
Ingredients:
- Meaty tomatoes - 0.5 kg.
- Onions – 0.25 kg.
- Yellow bell pepper – 100 gr.
- Basil, leaves – 25 gr.
- Salt - to taste.
- Small red chili pepper – 4 pcs.
Preparation:
The tomatoes are cut in half and sliced, removing the stem.
The onion is cut into thin rings and soaked in cold water.
Peeled bell peppers are cut into shavings as thin as possible.
To prepare the salad, combine tomatoes, prepared onions and bell peppers, add salt and mix gently.
When serving, decorate with basil leaves and add a chili pepper to each serving without cutting it, so that the visitor can independently adjust the spiciness of the dish.
Winter salad for pilaf
In the cold winter season, a spicy sweet beet salad will perfectly complement a hearty and nutritious pilaf.
Ingredients:
- Beetroot – 700 g
- Garlic - head
- Sesame - 1 tbsp. l
- Chili pepper - 1 tsp
- Black pepper - tsp
- Khmeli-suneli - 1 tsp
- Coriander - 0.5 tsp
- Vinegar - 100 g
- Oil - 60 g
- Sugar - 2 tbsp. l
- Salt
Preparation:
On a kimchi grater, grate three peeled, raw beetroot.
In a large bowl, sprinkle the beets with sugar and pour vinegar.
Place a heap of spices on top, squeeze out the garlic and pour hot oil over the heap of spices. Stir and leave for an hour.
Achik Chuchuk in Mediterranean style
Achik Chuchuk salad is also popular among holidaymakers on the Spanish Mediterranean coast. Naturally, Uzbek chefs who opened cafes in beach towns added a touch of local flavor to the traditional recipe. This achik chuchuk will appeal to those who like light sourness in vegetable salads.
Ingredients:
- Meaty tomatoes - 1 kg.
- Onions – 0.5 kg.
- Lemon – 1 ½ pcs.
- Salt - to taste.
- Small red chili pepper – 5 pcs.
Preparation:
Tomatoes are cut into slices, onions into thin half rings.
The onion is poured with ice water for half an hour, then the water is drained, and the onion is placed on paper napkins to dry.
Peppers are peeled from seeds, stalks and cut into thin rings.
Combine onions and tomatoes in a salad bowl, sprinkle with juice squeezed from lemon, add some salt and mix carefully, put in the cold for about fifteen minutes and then serve, garnished with hot pepper rings.
Achik chuchuk with cilantro
The salad according to this recipe turns out delicious, with notes of freshness and spicy.
Ingredients:
- Tomatoes – 5 pcs.
- Cilantro – 1 small bunch
- Onion – 1 pc.
Preparation:
Cut the onion into half circles as thin as possible.
Finely chop the tomatoes.
Coriander leaves are finely chopped.
Drain the water from the onion.
Place tomatoes in a salad bowl, put onions and cilantro on top. Stir.
Salad ready.
Salad for pilaf and shish kebab
Like pilaf, shish kebab involves a light and refreshing salad with a high fiber content. The cheese in this recipe will complement the dinner with lactic acid bacteria.
Ingredients:
- Tomato – 600 g
- Red pepper - 1 pc.
- Cheese cheese – 200 g
- Onion (red) - 1 pc.
- Garlic - 3 cloves
- Cilantro - 30 g
- Oregano (leaves) – 30 g
- Oil - 2 tbsp. l
- Seasonings
Preparation:
Cut the thoroughly washed vegetables into medium sizes.
Wash the greens and chop finely. Cut the garlic into strips.
Cut the cheese into oblong slices.
We combine everything in a salad bowl, season with oil and seasonings. Mix.
Achik chuchuk with young lightly salted cucumbers
The salad according to this recipe turns out to be more piquant than the classic achik chuchuk.
Ingredients:
- Tomatoes – 300 gr.
- Sweet onion – 200 gr.
- Young lightly salted cucumbers - 1 pc.
- Salt - to taste
- Hot pepper – 1 pc.
Preparation:
The tomatoes are cut in half, then divided again into slices and cut into very thin slices.
The onion is cut into very thin rings and soaked in cold water to remove the pungency.
The pepper is cleaned of seeds and stalks and finely chopped.
The cucumber is cut into thin quarter circles.
Place a layer of tomatoes on the bottom of the plate (bowl) for serving, sprinkle with chopped pepper, add cucumber, add salt and mix gently.
For 15 min. refrigerate and serve.
Vitamin salad for pilaf
The benefits of lettuce make it stand out from all greens in first place. That is why it is always used in especially vitamin-rich salads.
Ingredients:
- Lettuce salad - 200 g
- Tomato – 3 pcs
- Cucumber - 1 pc.
- Radish – 150 g
- Nuts - 100 g
- Flax oil - 2 tbsp. l
- Lemon - half
- Seasonings
Preparation:
We tear the lettuce leaves into large feathers and place them on a plate.
We cut tomatoes coarsely, radishes and cucumbers into rings. Place on salad.
Season the dish with flax oil, seasonings and lemon juice. Sprinkle with nuts.
For people with iodine deficiency, you can replace green lettuce with red one. A high concentration of iodine turns lettuce leaves into a red-burgundy color.
Achik chuchuk with cucumber and sweet pepper
This version of the salad can be served not only with pilaf, but also as a complete tasty vegetable appetizer.
Ingredients:
- Tomatoes – 300 gr.
- Onion – 200 gr.
- Cucumbers – 150 gr.
- Red bell pepper – 100 gr.
- Hot chili pepper – 25 gr.
- Salt - to taste.
Preparation:
Masters of preparing achik chuchuk first place the prepared onion in a bowl, and then use a very sharp knife to slice the tomato very thinly, holding it over the bowl so that the juice released during slicing drips into the salad.
The onion is cut into thin half rings and soaked in water.
The pepper is cut into very thin strips.
Cucumbers are cut into thin quarter circles, tomatoes are cut thinly.
Place onions, cucumbers, tomatoes, peppers in a salad bowl, add salt and mix gently.
Achik Chuchuk is ready.
Traditional achik chuchuk
The salad is prepared extremely quickly, belongs to budget dishes, and the taste is not inferior to gourmet snacks.
Ingredients:
- Ripe tomatoes – 3 pcs.
- Medium onion – 1 pc.
- Cilantro – 1 small bunch
- Salt and freshly ground black pepper to taste.
Preparation:
Tomatoes are cut thinly.
The onion is cut into thin half rings, soaked in cold water, and then combined with tomatoes.
Before serving, add salt and season with finely chopped cilantro.
Achik chuchuk with green onions
A tasty and at the same time vitamin-rich salad that can be served as a vegetable appetizer or with any meat or fish dish.
Ingredients:
- Tomatoes – 250 gr.
- Onion – 150 gr.
- Green onion – 3 feathers
- Hot red pepper - ½ pc.
- Salt - to taste.
Preparation:
The onion is cut into thin half rings, the tomatoes into slices.
Onions are soaked in cold water.
The hot pepper is finely chopped.
Onion feathers are cut diagonally.
Combine tomatoes, prepared onions, hot peppers and mix carefully.
Sprinkle green onions on top.
Salad ready.
Achik chuchuk with olive oil
This salad is not only very tasty, but will also help enrich the body with vitamins for those who adhere to vegetarian diets or fast.
Ingredients:
- Tomatoes – 400 gr.
- Onions – 150 gr.
- Chili pepper – ½ pc.
- Salt - to taste
- Olive oil – 1 tablespoon.
Preparation:
First, cut the onion into thin half rings, soak it in cold water for about fifteen minutes, then dry it, allowing the water to drain.
Place the onions in a salad bowl.
The tomatoes are thinly sliced, the peppers are finely chopped.
Place the prepared tomatoes and peppers on the onion, add salt and mix, seasoned with a spoon of extra virgin olive oil.
Spring salad for pilaf
Radish salad is associated with the arrival of sunny spring and evokes a special, trembling joy in the soul.
Ingredients:
- Radish – 400 g
- Greens (various) - 2-3 bunches
- Lemon - half
- Cucumber – 400 g
- Vegetable oil - 3 tbsp. l
- Seasonings
Preparation:
Wash young radishes and cucumbers and cut them into equal rings.
We wash the greens, dry them with a paper towel, and finely chop them.
Combine the ingredients in a salad bowl, add salt, squeeze lemon juice, season with oil and mix.
If the purchased radish is too bitter, cut it into rings, sprinkle with sugar for five minutes, and rinse.
