Classic bakhor salad with sausage and cucumbers. Bahor salad recipe with sausage. a simple oriental snack

Home Vegetable salads

Bakhor salad appeared in cuisine in the middle of the last century, when Uzbek chefs were faced with the task of creating a Europeanized appetizer for the menu of one of the best restaurants in Tashkent, “Bakhor”.

Since it is traditional for Uzbek cuisine to use a large number of vegetables, a vegetable salad was proposed with the addition of boiled meat, which is traditionally used as an appetizer in the cooking of Uzbekistan.

“Bakhor” salad can be seasoned not only with mayonnaise, but also with natural yogurt without additives.

Easy to prepare and inexpensive, the salad turned out very tasty and was loved by many housewives. Widespread use has also led to the emergence of various formulation options. We present the most successful ones.

How to prepare Bakhor salad with sausage

Rinse salad leaves and greens in running water and dry on a cotton towel. Chop the lettuce leaves, dill, parsley and leeks with a ceramic knife. Peel the garlic and pass through a press. Place ingredients in a mixing bowl.

Cut the sausage into cubes and add to the greens.

Peel the sweet pepper from the core and seeds, chop into small pieces. Place in a bowl.

Cut the cheese into cubes measuring 0.8*0.8*2 cm. Add to the salad.

Peel the cucumber. Grate on a coarse grater for Korean vegetables, squeeze out the juice and place in a bowl. Mix the ingredients, do not add salt.

Place the salad in the middle of a serving plate in the form of a dome.

Boil eggs hard, cool in water, peel. Cut into quarters. Peel the tomatoes from the stems and chop in the same way. Place the ingredients on a plate, alternating with each other. Sprinkle eggs and tomatoes with salt and pepper. Apply a grid of mayonnaise to the middle of the salad. Serve to the table.

The dish looks bright and unusual and will not go unnoticed on the table. The salad turns out tasty, juicy and suitable for holiday serving or dinner.

By changing the composition of the greens or dressing, you can get a different taste from the same recipe. For those who like spicy flavors, you can sprinkle the dish with cayenne pepper or add some fresh or pickled jalapeno peppers. The salad is not stored; it loses its taste and appetizing appearance.

Step-by-step preparation

Let's prepare the products

First of all, cut 700 g of cooled boiled beef into thin strips. Place the meat in a separate bowl. After cutting, we put all the products used separately, since the salad being prepared is best prepared in small portions, rather than mixing all the ingredients in one bowl.
Peel the onions, wash them thoroughly and chop into thin half rings.
Place the chopped onion in a small deep bowl and pour 40 ml of wine vinegar into it. Lightly stir the ingredients, then set the onion aside, allowing it to marinate thoroughly.
Peel three medium-sized cucumbers, then divide the vegetable in half and cut into small strips.
Three large tomatoes also need to be cut into strips. To do this, divide the fruit in half, then cut it into thin slices, which, in turn, are chopped into strips.
Finely chop two large cloves of garlic with a sharp knife or put them through a garlic press.
Grate approximately 200 g of cheese into a separate bowl. Finely chop the parsley, dill and green onions and place them in one bowl.

Assembling the salad

Place a small amount of cucumbers on a salad serving plate.
We also send chopped tomatoes, pieces of meat, a little garlic and pickled onions there. While adding the ingredients, add salt and pepper to taste.
Next add grated cheese, and then dill, parsley and green onions.
Cut one boiled egg lengthwise into four equal parts and place them along the edges of the plate.
Squeeze the desired amount of mayonnaise into the center of the salad and serve the dish.

Smoked sausage salad with fresh cucumber and eggs

Option 1

This is a traditional recipe for salads with smoked sausage and eggs.

Ingredients:

smoked garlic sausage - 150 g;
egg – 2-3 pcs.;
fresh cucumber – 100 g;
canned green peas – 50 g;
green onion – 30 g;
mayonnaise – 50 g.

Product preparation:

The sausage, peeled from the casing, is cut into cubes. Boil the eggs for 10-12 minutes, cool, peel, and cut into cubes. Wash the cucumber and cut into cubes. Canned green peas are strained from the brine. Green onion feathers are washed and finely chopped.

Preparation procedure:

Combine the prepared products - smoked garlic sausage, canned green peas, boiled eggs, fresh cucumber, add mayonnaise, mix, put in a heap in a salad bowl, sprinkle with green onions.

Option 2

Ingredients:

smoked sausage - 150 g;
egg – 2-3 pcs.;
fresh cucumber – 120 g;
Chinese cabbage – 150 g;
parsley, dill.

For refueling:

unsweetened yogurt – 100 g;
lemon – 1/3 pcs.;
sweet mustard - ¼ tsp;
salt.

Product preparation:

The peeled sausage is cut into straw. Eggs: Boil the eggs for 10-12 minutes, peel and cut into strips. Fresh cucumber is washed and cut into strips. Chinese cabbage is washed and cut into small strips. Parsley and dill are chopped.

Preparation procedure:

For dressing, mix unsweetened yogurt with lemon juice, sweet mustard, and salt. Place chopped sausage, egg, cucumber, and Chinese cabbage in a serving bowl. Pour dressing over the salad and sprinkle with herbs.

A component such as a chicken egg is often used in salads. But, instead of boiled eggs, you can use pancakes made from omelet mixture. The result is a very tasty and easy-to-prepare “obzhorka” salad with beans and smoked sausage.

Video recipe

The proposed video will help you quickly understand the simplest technology for making Bakhor salad, according to the instructions of the recipe described above.

“Bakhor” salad can be seasoned not only with mayonnaise, but also with natural yogurt without additives.

Salad of smoked sausage, cheese, eggs and mushrooms

Ingredients:

hunting sausages – 120 g;
chicken eggs – 4 pcs.;
fresh champignon mushrooms – 120 g;
olive oil – 2 tbsp. l.;
spinach or salad mixture – 100 g;
Parmesan or cheddar cheese – 50 g;
Cherry tomatoes – 8-10 pcs.

For refueling:

olive oil – 3 tbsp. l.;
apple cider vinegar – 1.5 tbsp. l.;
salt, ground black pepper;
Worcestershire sauce - taste.

Product preparation:

Hunting sausages are cut very thin into circles. The eggs are hard-boiled, peeled, and cut crosswise into slices. The champignons are washed, cut into slices, and fried in a hot frying pan with olive oil until tender. The spinach leaves are torn into pieces by hand. Cherry tomatoes are washed and cut into halves. Parmesan or cheddar cheese is grated on a coarse grater.

Preparation procedure:

To obtain the dressing, whisk olive oil with apple cider vinegar, ground pepper, salt, and Worcestershire sauce until smooth.

Spinach or ready-made salad mixture is placed on a serving dish, hunting sausages, fried champignons, egg slices are placed on it, poured with dressing, and decorated with halves of cherry tomatoes.

This salad is suitable for both the daily menu and the banquet table. You can also easily prepare a salad with smoked sausage and tomatoes.

Nutritional and energy value:

Ready meals
kcal 1269.6 kcal	proteins 74 g	fat 99.9 g	carbohydrates 18.2 g
Portions
kcal 317.4 kcal	proteins 18.5 g	fats 25 g	carbohydrates 4.6 g
100 g dish
kcal 133.6 kcal	proteins 7.8 g	fat 10.5 g	carbohydrates 1.9 g

A simple oriental snack

No time to cook meat? Prepare Bakhor salad with sausage. The energy value of such a snack is low and amounts to 130 Kcal per 100 g.

Advice! To prepare an Uzbek salad, you can use not only varenka, but also smoked sausage, as well as ham and bacon.

Preparation:

Let's peel the onion. Wash and dry all the vegetables specified in the recipe.
Chop tomatoes and cucumbers into thin strips.
Cut the onion into half rings. It can be pre-marinated in a vinegar mixture.
Boil the eggs, peel and chop into cubes.
Shred the sausage into thin strips.
Grate the cheese using a large-caliber grater.
Wash the greens, dry them, and finely chop them with a knife.
Combine all ingredients in a salad bowl. Let's leave a little grated cheese for now.
Peel and finely chop the garlic and add to the salad.
Season the Bakhor salad with mayonnaise, add ground pepper and salt, and stir.
Place the appetizer on a flat plate in the form of a slide, sprinkle it with chopped cheese and herbs on top. Ready!

On a note! This salad can be seasoned with nothing at all. Vegetables will give it juiciness, cheese and eggs will make it taste delicate, and herbs and garlic will saturate the appetizer with a unique aroma.

“Bakhor” salad is light and at the same time satisfying. And of course, it is incredibly tasty! And how many vitamins it contains! That is why this salad is best prepared in the spring season to support your body after a long and cold winter. Cook with pleasure and bon appetit!

Salad Bakhor

rich in vitamins and minerals such as: vitamin A - 12.4%, vitamin C - 17.6%, vitamin K - 28%, vitamin PP - 13.2%, phosphorus - 14.3%, cobalt - 33.4 %

Salad "Bakhor": recipe with photo

Let's start with the traditional version of the Uzbek snack. Your household will definitely love the “Bakhor” salad. We will now study the classic recipe for this savory dish.

On a note! Translated from the Uzbek language, “bahor” means “spring”. The salad received this name due to the presence of seasonal vegetables in it. And despite the fact that meat is added to the snack, it turns out to be light and nutritious.

Compound:

0.3 kg beef pulp;
2 tomatoes;
2 cucumbers;
onion;
1-2 cloves of garlic;
100 g cheese;
3 eggs;
dill;
mayonnaise;
parsley;
salt;
ground pepper.

Preparation:

Wash and dry the beef pulp.
Boil it in slightly salted water until tender.
Let the beef cool and cut into small cubes.
Read also: Onion rings in batter - step-by-step recipes with photos. How to make onion rings at home
Clean and rinse the onion. We chop it into thin half rings.
Pour boiling water over the onion for five minutes and then rinse. The bitterness will go away along with the liquid.
Boil hard-boiled eggs. Cool them, peel them and chop them into cubes.
Wash the tomatoes and cucumbers and dry them. Shred them into thin strips.
Place vegetables and onions in a salad bowl.
Peel the garlic cloves and finely chop them with a knife. Let's add the garlic to the rest of the ingredients.
Now put the eggs and beef pulp into the salad bowl.
Grate the cheese on a coarse grater and add to the salad.
Wash the parsley, dry it, and chop it finely with a knife. Add greens to the salad bowl.
Season the appetizer with mayonnaise, add ground pepper and salt, stir.
Ready! The salad can be served immediately.

On a note! “Bakhor” salad can be seasoned with mayonnaise or natural yogurt without additives.

What are the benefits of Bakhor Salad?

Vitamin A
is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Vitamin C
is involved in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin K
regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Phosphorus
takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Cobalt
is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.

You can see a complete guide to the most useful products in the appendix.

Previously, Uzbeks did not prepare salads. They learned this art from Russian chefs. With the advent of vegetables in the country, the local national cuisine was replenished with original and very tasty dishes. Take, for example, the Bakhor salad. Its name is translated from Uzbek as “spring”. This is understandable, given the composition of the dish, which is popular in Central Asia. You can prepare it in different ways.

Uzbek appetizer with chicken meat

The Bakhor salad with chicken is also delicious. To make the appetizer appetizing, cut all foods of the same size into cubes.

Preparation:

Boil the chicken in advance in lightly salted water.
We wash vegetables and greens and dry them.
Chop the tomatoes into small, neat cubes and place in a salad bowl.
Cut the cucumbers into cubes the same size as the tomatoes. If the cucumbers have thick peel, cut it off.
Place the cucumbers in a salad bowl.
Finely chop the greens and add to the vegetables. You can use green onion, dill, parsley and other herbs to your taste.
Cut the cheese into cubes.
We also cut the chicken meat into cubes.
Add meat and cheese to the salad bowl.
Boil the eggs in advance and peel them. Chop the eggs into cubes and add to the rest of the ingredients.
Season the salad with mayonnaise, add ground pepper, salt, and stir.
We serve “Bakhor” to the table, placing it on a plate using a culinary ring.

Let's complement the taste of the salad with radish and pepper

“Bakhor” salad with beef can be supplemented with other vegetables. Add radish or radishes, as well as onions and bell peppers, and the appetizer will sparkle with new bright flavor notes.

Compound:

3 tomatoes;
2 cucumbers;
3 eggs;
radish;
bell pepper;
200 g beef;
greenery;
salt;
ground pepper;
sour cream.

Advice! To reduce the energy value of the salad, add turkey instead of beef, and use olive oil with freshly squeezed lemon juice as a dressing.

Preparation:

Wash the beef pulp and boil it in salted water.
Let the meat cool and cut it into small cubes. And the broth can be used to prepare a hearty soup.
Place the beef in a salad bowl.
Wash all the vegetables, as well as herbs.
Cut the cucumbers into strips. Let's send them to the beef.
We also chop the tomatoes into strips and put them in a salad bowl.
Peel the onion and chop it into thin half rings. Pour boiling water over it, then rinse. All the bitterness will come out with the liquid.
Peel the sweet pepper from seeds and cut into strips.
Finely chop the radish.
Add the prepared ingredients to the salad bowl.
Pre-boil and peel the eggs. Chop them into cubes and add to the rest of the ingredients.
Season the “Bakhor” with sour cream, add ground pepper, salt, and stir. Let's complement the appetizer with chopped herbs. Ready!

Layered salad with sausage cheese

This dish is incredibly satisfying, so it can be eaten separately from other dishes. In appearance, this salad is also not inferior to others and will decorate any festive feast.

Ingredients:

Sausage cheese - 200 Gr.
Sprats - 200 Gr.
Potatoes - 2–3 pcs.
Onion - 1 pc.
Carrots – 1 pc.
Egg - 2–3 pcs.
Vegetable oil - 1 tbsp. l.
Mayonnaise - To taste.

General characteristics:

Cooking time: 30 minutes;
Number of servings: 5;

Cooking method:

Wash the potatoes and carrots, add water and put on fire. Cook until tender, then cool thoroughly and peel. In the meantime, you can peel and cut the onion into small cubes.
Pour a little vegetable oil into the frying pan and add the onions there. Fry it until golden brown.
Remove the sprats from the oil. Mash with a fork so that there are no very large pieces. Grate the potatoes. Also grate the carrots.
When all the ingredients are ready, you can start assembling the salad. Place the potatoes on the bottom, crushing them with your hands or a spoon. If desired, you can add a little salt to taste. Grease with a thin layer of mayonnaise.
Next, lay out the sprats. This layer can be greased with mayonnaise or immediately lay out the fried onions.
Next will be the grated carrots. You can also add a little salt to it if desired. After greasing a little mayonnaise, add sausage cheese.
Peel the hard-boiled eggs, grate and place on top. That's all, the salad with sausage cheese at home is ready. To ensure that all layers are properly soaked, it is better to put it in the refrigerator for a couple of hours and then serve.

Preparation

The first step is to prepare all the ingredients that will be used in the cooking process. Make sure you have enough ingredients in advance so you don’t have to be distracted from cooking.

Now you need to boil the chicken breast. To do this, put a pan of water on the fire, putting the fillet in it, and bring to a boil, periodically removing the foam. When the water boils, add bay leaf, salt, pepper, and other spices that you see fit. Boil the breast after boiling for about twenty minutes.

Peel the onions, cut them into two parts, and then cut the product into half rings.

Place the chopped onion in a deep bowl and cover with cold water for half an hour. This will remove all the bitterness from the product, and when you add onions to the salad, it will taste more pleasant.

Boil chicken eggs hard-boiled, cool and peel them, then cut them into small cubes as shown in the picture.

Rinse the green onion feathers in water and then finely chop.

Green fresh dill must also be pre-rinsed and then shaken off the water. After that, put it on a board, trim the stems and finely chop the greens.

Remove the chicken fillet from the boiling water and place on a plate to cool, after cutting the meat into two parts. This will allow it to cool faster.

Using a sharp knife, cut the chicken fillet into small cubes as shown in the photo.

You can cut fresh cucumbers any way you like. It is preferable to cut them into not very thin strips.

It is better to choose tomatoes that are not very large, with elastic pulp and thin skin. Wash them and then cut them into the same pieces as the cucumbers.

Choose hard cheese and not highly salted. Cut off the required amount of product, then grate it on a fine grater. Some people prefer larger pieces of cheese, and if you are one of those people, you can simply cut it into cubes.

Place all chopped products in one large container. It is better to choose a plate so that it is convenient to mix the ingredients in it. Add garlic, crushed through a press or grated on a fine grater, to the chopped vegetables and cheese.

Add salt and pepper to the salad to your taste, then add a low-fat sour cream dressing. You can also use mayonnaise or vegetable oil with herbs as a dressing.

Mix the Bakhor salad thoroughly and leave it in the refrigerator for twenty minutes. After that you can serve it to the table. Bon appetit!

Salad with cheese

Sometimes, in order to prepare the Bakhor salad, Uzbeks use a more complex composition of products: 300 grams of meat, a clove of garlic, 2 tomatoes, 3 eggs, an onion, 100 grams of cheese, 3 cucumbers, allspice, salt, a little mayonnaise and fresh herbs (cilantro, parsley, dill).

In this case, preparing the salad is also not at all difficult:

First, the meat and eggs should be boiled and then cut into cubes.
Chop the garlic using a sharp knife.
Carefully cut the cucumbers into strips.
Finely chop the onion. Moreover, these do not necessarily have to be half rings. In principle, you can even use green onions.
Remove the seeds from fresh tomatoes and cut the remaining pulp and skin into strips.
Finely chop the greens.
Mix the ingredients, add spices and season with mayonnaise. Everyone chooses the amount of salt according to their own taste.

Those who prefer healthier foods can use yogurt or vegetable oil with vinegar for dressing.

Puff salad

Considering the minimum set of products and the simplest technology, even a novice housewife can make a real Uzbek “Bakhor” salad in a matter of minutes. The recipe can be slightly varied by layering the ingredients. To do this, you will need the following ingredients: boiled chicken fillet - 1 piece, 2 tomatoes, onion, 3 eggs, 2 cucumbers, salt, mayonnaise, 100 grams of cheese and herbs.

To prepare this dish you need:

Cut the chicken meat and boiled eggs into cubes.
Chop cucumbers and tomatoes into strips. Moreover, the seeds of tomatoes must first be removed.
First cut the onions thinly into half rings, and then marinate them by adding a little sugar, salt and vinegar.
Grind the cheese on a coarse grater, and simply chop the greens randomly.
Place the products on a plate in layers (meat - onion - eggs - cucumber - herbs - tomato), pouring mayonnaise on each of them.
Grated cheese completes the design.

In principle, the sequence of products when forming a dish can be chosen at your discretion. You will get the same “Bakhor” salad, the recipe for which is described above. However, the taste of the dish will not change at all.

A simple oriental snack

No time to cook meat? Prepare Bakhor salad with sausage. The energy value of such a snack is low and amounts to 130 Kcal per 100 g.

Advice! To prepare an Uzbek salad, you can use not only varenka, but also smoked sausage, as well as ham and bacon.

Compound:

0.3 kg sausage;
2 cucumbers;
2 tomatoes;
3 eggs;
100 g cheese;
onion;
2 cloves of garlic;
salt;
ground pepper;
mayonnaise;
parsley.

Preparation:

Let's peel the onion. Wash and dry all the vegetables specified in the recipe.
Chop tomatoes and cucumbers into thin strips.
Cut the onion into half rings. It can be pre-marinated in a vinegar mixture.
Boil the eggs, peel and chop into cubes.
Shred the sausage into thin strips.
Grate the cheese using a large-caliber grater.
Wash the greens, dry them, and finely chop them with a knife.
Combine all ingredients in a salad bowl. Let's leave a little grated cheese for now.
Peel and finely chop the garlic and add to the salad.
Season the Bakhor salad with mayonnaise, add ground pepper and salt, and stir.
Place the appetizer on a flat plate in the form of a slide, sprinkle it with chopped cheese and herbs on top. Ready!

Simplified version

How else do Uzbeks prepare Bakhor salad? The recipe with sausage, in principle, can be simplified as much as possible. To do this, you only need to take: 250 grams of sausage, 3 eggs, 200 grams of tomatoes and cucumbers, salt, ½ onion, 2 cloves of garlic, 30 grams of fresh herbs and 5 green onions.

This dish is prepared in a similar way:

Cut the cucumbers and tomatoes into strips. You can first keep them in water for a little while. This is only necessary for those vegetables that are purchased in the store. Fresh produce from your own garden does not need to be further processed.
Boil the eggs and then mash thoroughly with a fork. Alternatively, you can simply put them through an egg slicer.
Rinse the greens under running water and chop finely.
Mix the products, add salt and pepper to taste.

You can use mayonnaise or vegetable oil as a dressing. In the second case, you should add a few drops of vinegar. This will slightly overcome the bitterness of the onion and add freshness to the prepared dish.

Pancake salad with smoked sausage, cucumber and carrots in Korean

Do you want to surprise your guests? Then feel free to prepare this delicious and beautiful salad, which all your guests will definitely appreciate.

What you will need:

Smoked sausage - 150 gr.;
Cucumber - 150 gr.;
Korean carrots - 150 gr.;
Egg (for pancake) - 2 pcs.;
Mayonnaise - 3 tbsp. spoons;
Vegetable oil for frying;
Salt to taste.

The first thing we will do is bake a pancake. Therefore, you should start by kneading the dough for it.

How to cook

In a separate bowl, beat a couple of eggs.

Heat a frying pan, grease with oil.

Pour the beaten eggs onto a well-heated surface.

Bake on both sides. You will get two or three pancakes in total, depending on the diameter of the pan.

Cut the sausage into thin strips.

Cut the cucumber into thin strips. But you can grate it using a grater for Korean carrots.

Cut the egg pancakes lengthwise into thin pancake strips.

Then we fold each strip and cut it into small pieces.

Add chopped pancakes to cucumbers and sausage in a salad bowl.

Add Korean grated carrots.

Season with mayonnaise and salt.

Mix everything well and you can safely serve. This salad should not be kept in the refrigerator after preparation, as moisture will cause the egg pancakes to soften and turn into something inedible.

Salad with meat

In the original, the Bakhor salad was usually prepared with boiled meat. For this you can use lamb, beef and even poultry. A distinctive feature of the dish is its presentation. Bakhor salad, as a rule, is made in such a way that all the ingredients included in it are immediately visible. This makes the housewife’s work much easier and reduces the time required to prepare the dish. According to the classic recipe, this salad requires: 300 grams of boiled beef, 2 eggs, an onion, 2 tomatoes, salt, 15 grams of table vinegar, 2 cucumbers, ground black pepper, 50 grams of vegetable oil and herbs.

The cooking process is extremely simple:

The meat should not be cut into very large cubes.
Chop the onion into half rings.
Chop the cucumbers into strips, tomatoes into small cubes.
Simply chop the greens with a knife or hatchet.
Collect the ingredients in a deep plate, add vinegar, oil, spices and mix well.

Before serving, the dish should be sprinkled with herbs and decorated with slices of boiled eggs.

Dietary version of Bakhor salad

This salad option is suitable for those who adhere to various diets, including the Dukan diet.

Ingredients:

Boiled beef – 300 gr.
Large tomato – 1 pc.
Cucumbers – 2 pcs.
Vegetable oil, salt - optional

Preparation:

Vegetables and meat are cut into small pieces.

The prepared ingredients are placed in a salad bowl, salted to taste, seasoned with oil and mixed.

The salad can be served.

Calorie content of foods possible in the dish

Tomatoes - kcal/100g
Fresh cucumbers – kcal/100g
Egg white - kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg - 157 kcal/100g
Ostrich egg - 118 kcal/100g
Altai cheese – 355 kcal/100g
Gruyère cheese – 396 kcal/100g
Kaunas cheese – 355 kcal/100g
Latvian cheese – 316 kcal/100g
Lithuanian cheese – 250 kcal/100g
Lake cheese – 350 kcal/100g
Aiaideus cheese – 364 kcal/100g
Cheese "Altai" 50% fat - 356 kcal/100g
Appnzeller cheese 50% fat content - 400 kcal/100g
Gouda cheese 45% fat content - 356 kcal/100g
Dutch cheese – 352 kcal/100g
Maison Blanc cheese (semi-hard) – 360 kcal/100g
“Kostromskaya” cheese – 345 kcal/100g
Lambert cheese – 377 kcal/100g
Cheese “lo spamino” – kcal/100g
Poshekhonsky cheese – 350 kcal/100g
“Russian” cheese – 366 kcal/100g
“Soviet” cheese – 400 kcal/100g
Steppe cheese – 362 kcal/100g
Uglich cheese - 347 kcal/100g
Cheese "chester" 50% fat content - 363 kcal/100g
Swiss cheese – 335 kcal/100g
Edamer cheese 40% fat content - 340 kcal/100g
Emmental cheese 45% fat content - 420 kcal/100g
Etorki cheese (sheep, hard) – 401 kcal/100g
Cheese “Yaroslavsky” - 361 kcal/100g
White cheese – 100 kcal/100g
Yellow fat cheese – 260 kcal/100g
Limburger cheese – 327 kcal/100g
Cheese with mushrooms 50% fat content - 395 kcal/100g
Garlic – 143 kcal/100g
Ground black pepper – 255 kcal/100g
Parsley – kcal/100g
Mayonnaise “Provencal” – 627 kcal/100g
Light mayonnaise – 260 kcal/100g
Mayonnaise Provencal – 624 kcal/100g
Salad mayonnaise 50% fat content - 502 kcal/100g
Table mayonnaise – 627 kcal/100g
Salt - kcal/100g
Diabetic sausage – 254 kcal/100g
Doctor’s sausage – 197 kcal/100g
“Amateur” sausage – 291 kcal/100g
Milk sausage – 252 kcal/100g
Ukrainian sausage – 404 kcal/100g
Dietary sausage – 170 kcal/100g
Onion – kcal/100g

Calorie content of foods: Boiled sausage, Cucumbers, Tomatoes, Eggs, Hard cheese, Onions, Garlic, Parsley, Salt, Ground black pepper, Mayonnaise

Salad "Bakhor" with beef and vegetables

If the version with sausage is more suitable for an everyday lunch or dinner, then the “Bakhor” salad with beef can be served on a festive table or during a romantic date. It is original, quite satisfying and at the same time light, juicy and very bright, because it is not without reason that the word “bahor” is translated from Uzbek as “spring”. Be sure to try it, you will forever fall in love with this salad!

Ingredients

beef – 300 g;
tomatoes – 200 g;
fresh cucumbers – 200 g;
sweet bell pepper – 1 pc.;
small onion – 1 pc.;
green onions - 5-6 feathers;
garlic cloves – 2 pcs.;
fresh herbs (cilantro, parsley, dill) - to your taste;
salt and ground allspice - to your taste;
vegetable oil – 3 tbsp. l.;
table vinegar 9% – 1 tsp.

Preparation

Wash the beef, boil until tender in salted water and cool (cook for at least 1 hour, the meat should become soft). Cut into thin strips.
Wash the tomatoes and cucumbers. Cut them into thin long strips; first remove the core and seeds from the tomatoes.
Try to buy yellow bell peppers so that the salad turns out bright and colorful (the green color will come from cucumbers, and the red color from tomatoes). Wash the pepper, remove the stem and seeds, cut into thin strips.
Peel the onion and wash. Cut the onion into half rings, and the feathers of young green onions into long strips.
Peel, wash and chop the garlic cloves using a knife or press.
Rinse the greens in cool water and chop finely.
In a bowl, mix vegetable oil, vinegar, salt and allspice.
In a separate bowl, combine all the prepared ingredients, place them in a heap on a beautiful flat dish lined with fresh lettuce leaves and pour dressing on top. When serving, garnish with sprigs of herbs.

The classic Bakhora recipe also includes eggs and cheese. When serving a salad with beef and vegetables, you can sprinkle grated cheese on top and place boiled eggs cut into slices around it.

Cooking tips

For the Uzbek Bakhor salad, take tomatoes with dense flesh so that the cutting retains its shape and does not release a lot of juice.
Ideally, use purple Crimean onions for this salad, which are not bitter. You can remove the bitterness from an ordinary onion by pickling or scalding. Pour boiling water over the already chopped onion cubes, then rinse under cold water, or pour in marinade (a mixture of 1 cup of cool water and 4 tablespoons of 9% vinegar). You can soak sliced onions for 5-10 minutes in a marinade of water and apple cider vinegar (1:1 ratio), this will not only remove the bitterness, but also add a subtle piquant sourness.
You can replace boiled sausage or beef in the Bakhor salad with ham, cervelat, boiled tongue, smoked or boiled chicken.
If you do not use mayonnaise in any form, then use low-fat sour cream or natural yogurt without additives for salad dressing.
Bakhor salad can be made without any dressing at all. It gets enough juiciness from chopped tomatoes and cucumbers; grated cheese and boiled eggs give the finished dish softness and tenderness. Finely chopped greens, garlic and onions give the salad all its flavor. Therefore, it is enough to simply combine all the prepared products and pour a little vegetable oil on top.
You can cut the ingredients into small cubes and place them in a transparent bowl, like a puff salad, in any order. When serving this way, small croutons made from a loaf of bread and fried in garlic butter are placed on top.
The best serving for the Bakhor salad is considered to be portioned. The products are placed on separate plates in the following order: cucumber straws - tomatoes - meat component - a little garlic - onion half rings and young green onion feathers - grated cheese - chopped herbs. One boiled egg is cut into quarters and placed around the edges; a teaspoon of mayonnaise is placed in the center (or lightly poured with dressing).
You can add fried champignons to the salad; it won’t be the classic “Bakhor”, but it will be very tasty.
If the skin on cucumbers is a bit harsh, then it is better to cut it off so that it is not felt in the finished salad.

Salads with sausage recipes

So nourishing and tasty, meat salads with sausage are so dearly loved by the entire male population! Representatives of the stronger sex are ready to absorb tons of them at any time of the year, day and even night. Although salads with sausage are more likely to be winter recipes, when extra calories are spent on heating a chilled body. And, since frosts are just around the corner, it’s worth preparing for them in advance and meeting them fully prepared!

Pancake salad with sausage recipe

sausage – 150 g;
rice noodles – 150 g;
cherry tomatoes – 100 g;
eggs – 2 pcs.;
olive oil – 2 tbsp. spoons;
greens (dill, parsley) – 1/2 bunch;
balsamic vinegar – 1 tbsp. spoon;
salt, ground black pepper - to taste.

Beat each egg separately with a pinch of salt and pour into a preheated frying pan, pre-greased with oil. Fry the egg pancakes on both sides. And when they have cooled, cut them into strips, just like sausage. Cut the tomatoes into small cubes. Finely chop the greens.

Break the rice noodles into several pieces and cook according to the instructions on the package. Rinse with cold water and drain in a colander. Mix the noodles with all the salad ingredients. Salt and pepper to taste. Season with a spoonful of olive oil and drizzle with balsamic vinegar.

Recipe for Stolichny salad with peas and sausage

boiled sausage – 400 g;
potatoes – 5 pcs.;
carrots – 1 pc.;
pickled cucumbers – 3 pcs.;
onion – 1/2 pcs.;
apples (green) – 2 pcs.;
eggs – 3 pcs.;
green peas (canned) – 4 tbsp. spoons;
mayonnaise – 200 g;
salt, ground black pepper - to taste.

Boil potatoes and carrots in their skins in salted water. Clean and cut into small cubes. We also chop sausage, cucumbers, apples, onions and hard-boiled eggs. Mix everything, add peas. Season the salad with mayonnaise. Salt and pepper to taste. Decorate the Stolichny salad with herbs and serve.

Recipe for Berlin salad with smoked sausage

smoked sausage – 500 g;
black bread - 1/2 loaf;
canned red beans – 1 b.;
garlic – 2 cloves;
mayonnaise – 100 g;
parsley - 1/2 bunch.

Remove the crust from the bread, cut into small cubes and dry in the oven. Cut the sausage into strips. Finely chop the greens. Squeeze the garlic through a press and mix with mayonnaise. Place the beans in a colander and combine with crackers, sausage and herbs. Season with garlic sauce and place on a dish lined with lettuce leaves.

Salad “Obzhorka” with tomatoes and sausage

boiled-smoked sausage – 300 g;
eggs – 3 pcs.
wheat crackers – 100 g;
mayonnaise – 3 tbsp. spoons;
tomatoes – 2 pcs.;
curly parsley - 3 sprigs.

Cut the sausage and tomatoes into cubes. Grate the hard-boiled eggs on a coarse grater. Leave one yolk for decoration. Place in a salad bowl in layers, covering each with a mayonnaise net: sausage, tomatoes and croutons. The last layer is eggs, thoroughly soaked in mayonnaise. Top with finely grated yolk and decorate with parsley sprigs.

Recipe for Bakhor salad with sausage

sausage – 300 g;
hard cheese – 100 g;
eggs – 3 pcs.;
tomatoes – 2 pcs.;
fresh cucumbers – 3 pcs.;
green onion – 1 bunch;
garlic – 1 clove;
dill, parsley, cilantro - 1/2 bunch;
mayonnaise – 2 tbsp. spoons;
salt, ground black pepper - to taste.

The name of this hearty Uzbek meat salad translates as “spring”. The “Bakhora” recipe with sausage is a simplified version of it (usually the salad is prepared with lamb or beef), which, however, does not make it any less tasty. So, let's get cooking!

Cut the sausage and hard-boiled eggs into cubes. Remove the seeds from the tomatoes and cut them into strips, just like cucumbers. Finely chop the garlic and herbs. Thinly slice the onion. To remove some of the bitterness, you can lightly sprinkle it with vinegar. Mix all ingredients and season with mayonnaise. Healthy eaters can replace it with low-fat yogurt or other dressing. Salt, pepper and serve.

Preparation:

1. Remove boiled sausage from packaging and cut into salad strips.

2. Next, cut fresh cucumbers and tomatoes into strips. Place vegetables in a bowl with sausage.

3. Cut the onion into half rings. Boil a chicken egg hard and cool. Peel and cut into salad strips. Add these ingredients to the bowl.

4. Grate hard cheese into the salad. Both large and fine graters are suitable for this. To your taste.

5. Also squeeze the garlic into the salad. Garlic can be squeezed through a garlic press or grated on a fine grater.

6. Season the salad with mayonnaise and stir several times. Salt and pepper, taste.

7. If you have enough of everything, you can put the salad in a serving bowl and serve, sprinkled with finely chopped dill.

The “Bakhor” salad with sausage will certainly become the highlight of your table and will please every guest. The spicy salad has an unsurpassed taste and aroma. Fresh vegetables go well with sausage.

Mysterious salad “Bakhor” - have you tried it?

I offer you a classic recipe with a photo of the “Bakhor” salad with sausage and cucumber, served in the form of a flower.

For the dish you will need boiled sausage from a reliable manufacturer, which can be replaced with ham. Vegetables and herbs should be fresh and juicy; the taste of the salad depends on this.

For the recipe you will need small tomatoes. Homemade eggs and full-fat mayonnaise are preferable. Eggs can be boiled in advance. Use hard cheese with a classic taste. The salad is prepared very quickly and does not require special culinary skills.

Ingredients:

sausage – 150 g;
cocktail tomatoes – 3 – 4 pieces;
cucumber – 1 piece;
cheese – 150 g;
eggs – 2 pieces;
lettuce leaves – 4 – 5 pieces;
bell pepper – 0.5 pieces;
garlic – 1 – 2 cloves;
leek – 5 g;
dill - 3 branches;
parsley - 3 branches;
mayonnaise – 1 tbsp. spoon;
salt pepper.

Ingredients and how to cook

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Salad “Violet Flowerbed” with “Doctor’s” sausage

If you want, you can decorate absolutely any salad or appetizer in the form of a blooming violet flowerbed.

You will need:
120 g of “Doctor’s” sausage, 3 boiled eggs, 3 jacket-boiled potatoes, 0.5 cans of green peas, 1 small cucumber, 1 bunch of basil, 4-5 radishes, homemade mayonnaise, 1 pack of cracker cookies.
Preparation:

Eggs (set aside 1 yolk), cucumbers, “Doctor’s” sausage, cut potatoes into small cubes, season with mayonnaise and mix with green peas. Tamp the salad into a deep bowl with a spoon, cover with a plate and turn over to form a beautiful mound.

Lubricate with mayonnaise, place cracker cookies on the sides in the form of a fence, arrange flowers from radish slices, you can also cut the radishes into thin strips with a vegetable peeler and twist them in the form of blooming violets. Make flower centers from boiled yolk, use basil leaves to decorate the “flower bed”.