Achik chuchuk Uzbek salad for pilaf

Prepared by: Kurzyupa

02/07/2014 Cooking time: 1 hour 0 min

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Pilaf is a fatty and high-calorie dish; it is not for nothing that in the East it is usually served with strong tea. A simple salad recipe for pilaf will help you fully enjoy the taste of your favorite dish.

Intourist style

This appetizer is notable for the fact that it is served as a complement to pilaf, but also as a separate full-fledged salad that helps improve digestion. Such properties appeared in the salad thanks to onions, which are necessarily included in its composition. The salad owes its name to the numerous tourists who came to Uzbekistan under the USSR. Then the dish was necessarily served with pilaf, and could not leave any tourist indifferent.

Nutritional value: proteins – 1 g; fats – 0.6 g; carbohydrates – 4.5.

Cooking time is no more than half an hour.

To prepare 2 servings you will need:

Large tomatoes – 200 g;
Small tomatoes -200 gr;
Hot pepper (yellow) – 1 piece;
Bulb onions;
Olive oil.

Cooking process
Even a child can make a snack.

Take the onion and chop it until you get sticks of equal sizes.
Large tomatoes should be cut into thin slices, small ones should be divided into slices.
Yellow peppers are cut into thin rings.
All ingredients are mixed and poured with olive oil.
The last step is to decorate the salad with yellow pepper.

Tourists really liked the dish because it gave them the opportunity to taste all the freshness of traditional Uzbek cuisine, without adding salt and spices.

In Fergana

The salad received its interesting name thanks to the Fergana region in which it originated. Salad was always served with pilaf at every family feast. An interesting fact is that in Fergana the dish is called “Shakarob”, which is why many may be confused about the name.

Nutritional value: proteins – 0.8 g; fats – 0.2 g; carbohydrates - 7.7 g.

Ingredients:

Tomatoes – 2 pcs;
Onion – 1 piece;
Ground pepper;
Chili and basil.

This set is enough for 2 servings of snacks, which can be prepared in 10 minutes.

Cooking process:

Wash the tomatoes and onions in cold water and cut into thin rings.
Chili should be cut into sticks, but not too thick.
Mix all ingredients thoroughly.

Before serving, add red and black ground pepper to the appetizer. Basil is placed on top; its presence is optional. This salad should definitely be on the table paired with Fergana-style pilaf.

Uzbek salad for pilaf “Achik-Chuchuk”

1 chili pepper;
5 tomatoes;
25 g cilantro;
1 onion;
7 g salt.

Time – 15 min.

Calorie content – 23 kcal/100 g.

Cooking process:

Peeled onions must be cut into rings and filled with water for about five minutes. The water needs to be ice cold;
Be sure to remove all seeds from the pepper and cut off the stalk. The pulp must be chopped very finely;
Finely chop the washed bunch of cilantro;
Drain the water from the onion, transfer it to a salad bowl, add cilantro and pepper to it;
Cut tomatoes into salad into thin slices. It is advisable to do this in a canopy; the knife should be sharp. Cut off the stalk in advance;
Mix all ingredients with salt and serve without any dressing.

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With sweet bell pepper

Achichuk with sweet pepper appeared for those people who do not like spicy food. Although Uzbekistan is considered the birthplace of the snack, European cuisine also makes its own adjustments to the salad recipe. This recipe serves 4 people and takes no more than 10 minutes to prepare.

Nutritional value: proteins – 2.1 g; fats – 1.1 g; carbohydrates - 5.4 g.

Ingredients:

Tomatoes – 500 gr;
Bell pepper – 150 gr;
Onion – 1 piece;
Basil leaves;
Chili pepper – 1 pc.

How does the preparation work?

Tomatoes must be washed and cut into half rings.
We clean the bell pepper and cut it into thin sticks, so that they are equal in size to the tomatoes.
Peel the onion, cut into half rings, and rinse well in water.
Chop the chili pepper into small pieces.
For the salad you will need 3-4 basil leaves. We pick them with our hands.
All ingredients are thoroughly mixed in a large container.
If desired, you can add a couple of tablespoons of olive oil and moisten the appetizer with it.

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.

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.

With added cilantro

Thanks to the specific ingredients, our salad will not only be healthy, but also very fragrant. In this case, we use cilantro, the smell of which will delight every family member during the meal.

Nutritional value: proteins – 1 g; fats – 0.2 g; carbohydrates - 6.9 g.

To prepare 3 servings you will need:

Large tomatoes – 3 pcs;
Cilantro - a bunch;
Bulb.

Cooking process

In order to prepare a tasty and healthy Achik-chuchuk with cilantro, you need to wash all the ingredients in cold water.
Cut the tomatoes into small pieces.
Cut the onion into rings and put in water for 5 minutes. Then the water is drained, the onion becomes softer in taste.
Chop the cilantro leaves.
The salad is laid in layers.
Place tomatoes in a shallow bowl, then onions. Everything is generously sprinkled with cilantro on top.

The appetizer is ready, bon appetit!

Vegetable salad with tomatoes and garlic

Photo: ishi-tut.com
The taste and aroma of this salad is given by balsamic, cumin and Provençal herbs.

You will need:
6-7 tomatoes with dense pulp, 2 cloves of garlic, 1 tsp.
balsamic vinegar, 2 tsp. dried Provençal herbs, a pinch of cumin, 2 tbsp. l. ready-made onion sauce for salads. Preparation:

Cut the tomatoes into thin slices, beat the trimmings in a blender with garlic, balsamic vinegar, Provençal herbs, salt and onion sauce. Cover the tomato slices with aromatic tomato puree and sprinkle with caraway seeds.

With lightly salted cucumbers

A rather unusual version of the Uzbek dish is Shakarot with lightly salted cucumbers. The peculiarity of the snack is that the taste will change depending on the degree of pickling of the cucumbers. This salad can be eaten even without traditional pilaf, for breakfast or dinner. Cooking time is no more than 10 minutes. Number of servings 3.

Nutritional value: proteins – 1.1 g; fats – 0.8 g; carbohydrates - 8.8 g.

What's included:

Tomatoes – 250-300 gr;
Sweet onion – 200g;
Lightly salted cucumbers – 100 g;
Chili pepper – 1 pc.

How to cook better

Tomatoes must be cut into thin half rings. It’s easier to first cut into 4 slices and chop them.
The onion is cut into rings and soaked in cold water for 3-5 minutes.
The cucumber is cut into thin rings.
Chili peppers can be cut into rings or chopped. Then they can dilute the whole salad.

The salad will be ready after marinating in the refrigerator. To do this, place tomatoes on a plate and sprinkle generously with onions and peppers. Pickles are laid out on top. If necessary, you can add salt and ground pepper. In this form, the dish is packed in a bag and put in the refrigerator for 10 minutes.

With Chinese cabbage

This is a real vitamin mix. In addition to traditional ingredients, Greek salad contains Chinese cabbage and avocado. Beijing cabbage fits quite well into an appetizer. Its leaves are tender, soft and crunchy, with a neutral taste. It is available at any time of the year, so it is often consumed.

The ripe avocado fruit, which is part of this recipe, also resembles a vegetable with its mild taste. Sometimes, its buttery, delicate structure has nutty echoes of almonds or is reminiscent of pine nuts, smelling of pine.

What you will need:

1/2 head of Chinese cabbage;
1/2 onion;
1/2 part sweet pepper;
1 cup cherry tomato;
1 cucumber;
1 avocado;
1/2 cup olives;
150 g cheese;

For refueling:

2 tbsp. l. olive oil;
2 tbsp. l. lemon juice;
1 clove of garlic;
salt, pepper (to taste);

Preparation:

1. Cut Chinese cabbage into squares. You can tear the leaves into pieces with your hands. Transfer them to a glass bowl. Add onions and bell pepper.

2. Cut cherry tomatoes into halves. Cut the cucumbers into pieces the size of the olives.

3. Divide the avocado into 2 halves, remove the pit. We turn the halves into quarters and remove the skin from them. It is convenient to do this manipulation with a teaspoon.

Cut them into pieces and place in a bowl.

4. Next comes the line for olives and cheese.

To prevent cheese from sticking to the knife when slicing, moisten the blade with water.

5. Prepare a dressing from olive oil and lemon juice. Throw chopped garlic into it. Pepper and add a little salt. Dress the salad with aromatic dressing.

Gently mix the contents of the bowl and transfer the appetizer to a serving plate. A light, nutritious salad, with lots of vitamins, will be good for both breakfast and dinner.

With green onions

An appetizer with bitterness, or a version of the Uzbek dish for pilaf in the Russian interpretation. Such a salad will be especially relevant during seasonal illnesses, as it will quickly boost the family’s immunity and delight them with its taste. By the way, this dish is perfect not only for pilaf, but also for fish and meat dishes. Cooking time 15 minutes.

Nutritional value: proteins – 1.1 g; fats – 2.2 g; carbohydrates - 6.4 g.

To prepare a dish for 3 you will need:

Tomatoes – 250 gr;
Onions – 100 gr;
Green onion – 70 gr;
Chilli;
Spices to taste.

How to cook achichuk

Preparing the salad begins with cutting the tomatoes into small rings. It is better to choose small and small tomatoes so that the rings are neat.
The onion must be cut into half rings and soaked in this form for 3-5 minutes.
Chop the chili into small pieces.
Cut the lettuce onion diagonally.
The salad is almost ready, all that remains is to mix all the ingredients and add salt.

Salad for pilaf “Achuchuk”

3 g purple basil;
15 g onion;
4 g chili pepper;
140 g tomato.

Time – 7 min.

Calorie content – 23 kcal/100 g.

Cooking instructions:

The root vegetable, freed from the husk, must be cut very thinly with feathers;
Also cut the washed basil into thin strips;
Mix both ingredients in a bowl;
Tomatoes, which must be completely ripe, need to be washed and then cut into thin slices;
Stir onions and basil with tomatoes;
The pepper pod should be cut into slices diagonally. The end result will be very long oval pieces;
These pepper pieces need to be placed on top of the remaining ingredients. Serve immediately.

With olive oil

You can get a light and juicy salad if you take fresh tomatoes and add a little onion and spices to them. This dish is often found on restaurant tables, but what if you cook it yourself. We can find a similar recipe on the pages of books on Uzbek cooking, and it is called “Achik-chuchuk” salad.

Number of servings: family of 3-4 people.

Nutritional value: proteins – 1.1 g; fats – 2.1 g; carbohydrates - 6.9 g.

What to buy for salad

Tomatoes – 300 gr;
Onions – 150-200 g;
Basil – 1 bunch;
Chilli;
Olive oil.

How to cook

In order to quickly prepare a homemade appetizer for pilaf, just take all the ingredients from the list and rinse them thoroughly under cold water.
Take a large onion and cut it into rings. If the family does not eat spicy food, then the onion should be soaked in cold water (in the chopped state).
Cut the chili pepper into small pieces and set aside.
Tomatoes are the heart of the dish. Here you can cut it into rings or half rings as you please. Or you can make a quick salad. Cut the tomatoes into 4-8 pieces and place them on a plate until all the juice has drained out.
Sprinkle the salad with onion rings and pepper. If necessary, add salt to taste and add ground pepper.

It took no more than 15 minutes to prepare the dish. This appetizer is perfect for pilaf and fish dishes.

Salad with chicken, mushrooms and pink tomatoes

Photo: unipack-ug.ru
Wild mushrooms in this recipe can, of course, be replaced with ordinary champignons from the supermarket, adding a pinch of mushroom seasoning to enhance the aroma.

You will need:
220 g chicken fillet, 180 g boiled wild mushrooms, 1 large onion, 2-3 tomatoes, 190 g hard cheese, homemade mayonnaise.
Preparation:

Cut the chicken into cubes, fry in oil until golden brown. Separately sauté the onion, add the sliced mushrooms. Cut the tomatoes into cubes, removing the juicy parts with seeds, otherwise too much liquid will form in the salad. Assemble the salad in layers, covering each layer with mayonnaise: meat, mushrooms and onions, tomatoes. Sprinkle the top and sides of the salad with finely grated cheese.

How to prepare for the winter

A simple and at the same time rich salad, achuchuk, can be preserved and consumed in winter. All products marinate well and tolerate heat treatment. Every family should stock up on this salad, because opening it in winter will allow you to enjoy the wonderful summer taste. Moreover, the salad contains a lot of vitamins, which is especially important in winter.

Initially, the salad was invented as an appetizer for pilaf, but experienced housewives know that canned Achik-chuchuk is a complete salad that will complement any table. It is also successfully used as a dressing for borscht.

What is needed for conservation

Tomatoes;
Bulb onions;
Sweet pepper;
Chilli.

Since you already know how to prepare salad, let's start preserving it. To do this, you need to wash and sterilize the jars and lids. As soon as the container is ready, we begin.

There are 2 methods of canning Achuchuk. In the first one, we take all the ingredients and separate them into different jars. With this method, the pantry quickly fills up with various jars, which is not very convenient. Also, in such blockages, the downside is the subsequent preparation of the salad, and at least 3 open jars of preserves, since it is customary to prepare Achuchuk in small portions.

The easiest way is to roll up the assembled salad right away. To do this, cut the tomatoes into slices or small half rings. The same procedure applies to onions and chili peppers. You don’t have to cut the latter at all if you don’t like spicy food. Sweet peppers are cut into strips.

Tomatoes and peppers are placed in jars. Sweet bell pepper and hot chili are added on top. In this form, the product must be re-sterilized in a water bath. This can be done either one jar at a time or all at once, if capacity allows. After heat treatment, the cans are rolled up and wrapped upside down in a blanket. After 24 hours, the jars can be transferred to the cellar or pantry.