How to cook Uzbek salad "Achik-Chuchuk"

Nothing is easier than cooking salad. Especially if it is a question of dishes from fresh vegetables. However, each national cuisine has its own characteristics and secrets. To prepare a simple and delicious Uzbek salad "Achik-Chuchuk", you need to know all the subtleties of the process.

What is this dish

Uzbek salad is prepared from fresh tomatoes. Most often this dish is served as a supplement to pilaf, nourishing hot food and shish kebabs. Uzbek salad is very popular. His recipe for many centuries remained unchanged. However, in his homeland he is called "Achuchuk", "Achichuk", "Achchik-Chuchuk", and in Tajikistan you can hear a completely inconsistent name - "Shakarab". It's all the same dish. In spite of so many names, the formula remains unchanged.

What will be required for cooking

To make an Uzbek salad from tomatoes and onions, a little food is needed. Each component is available, and it will not be difficult to acquire them. For the preparation of such a salad will require:

1. Tomatoes, preferably ripe - 4 pcs.
2. Large bulbs of oblong form - 2 pcs.
3. Hot pepper - 1 pod.
4. Basil - 1 bunch.
5. A pinch of freshly ground pepper.

The main ingredients of this salad are tomatoes. These vegetables should be ripe, but not soft. On the contrary, it is necessary to choose dense and juicy tomatoes. The bow is best taken with an oblong, but not a round shape. The basil can be sold in stores called "regan". That's what they call him in the Caucasus.

Preparation of main components

Uzbek salad from tomatoes is prepared very simply. However, a very sharp knife is required for work. Otherwise, the technology of cooking will not be met.

The onion must be cleaned and then chopped, preferably semi-rings. To eliminate the unpleasant odor, as well as the bitterness of vegetables, it is worth putting them in cold water for about 8 minutes. If the aroma of onions does not irritate, then you can just sprinkle the semicircles with salt and leave for 5 minutes.

Now you should prepare the tomatoes. Cut them not necessarily with longitudinal lobules, but across and ringlets. It should be noted that Uzbek chefs do not use plates when preparing such a salad. They grind tomatoes, keeping them on weight. When performing such manipulations, the knife plays a special role. The tool should be very sharp. Otherwise, the rings will turn out to be very thick, which does not correspond to the recipe.

Preparation of salad

Uzbek salad is prepared with hot red pepper. This vegetable must be cut very finely and as thinly as possible. Otherwise, you will not be able to eat the prepared dish. The salad will be spicy. In some cases, the third part of the vegetable is enough.

Basil is also recommended to grind. In this case, the knife is not useful. The greens simply tear with their hands. When the products are prepared, they should be folded into a deep container, add pepper, salt, and then mix. It is worth noting that the Uzbek salad "Achik-Chuchuk" does not require refueling. In the original recipe, there is no vegetable oil and vinegar.