Historically, in nomadic life and predominantly stockbreeding systems, the diet followed consisted mainly of meat and dairy products, and also cereals. With the development of farming, poultry and apiculture, (beekeeping), in day-to-day use the diet followed by the Kyrgyz included vegetables and fruit. Therefore, modern Kyrgyz cuisine can offer quite a wide range of salads and dishes which use a variety of vegetable ingredients.
Ingredients: radish – 700 g; carrots – 500 g; onion – 1 medium size; spring onion – 100 g; dill or parsley 50 g; garlic 1-2 cloves; vegetable oil – 50 g; vinegar – 6 g; red pepper (paprika) – 5g; salt – according to taste.
Serves 4 people.
Step 1. Thoroughly wash and clean the vegetables. Slice the radish, place in a separate dish, add the salt and leave to stand for 10-15 minutes.
Step 2. Prepare the dressing: pour the vegetable oil into a saucepan and add the red pepper and salt; the mixture should be heated to 70-80° C and then left for a few minutes to cool.
Step 3. Finely chop the onions, green onions and herbs (dill/parsley). Place all the vegetables and chopped herbs in a dish. Mix with the dressing. Add the vinegar and mix thoroughly. Serve as a mound decorated with fresh green herbs.
Goes well with rich or fatty dishes.