Azu is a traditional Tatar dish: fried pieces of meat stewed with tomatoes, onions, potatoes and pickles. And since it is Tatar, then there should not be any pork in the recipe. Beef, lamb, horse meat - please, but not pork!

The origin of the word "azu" is explained in different ways. Translated from Persian, "azu" means small pieces of meat in a spicy sauce. In Tatarstan, it is believed that the name of the dish comes from the word "azdyk" - food, food. And some researchers believe that the word "azu" is onomatopoeic, symbolizing the whistle of a sharp chopping tool at the moment of chopping off a piece of meat. Be that as it may, azu is delicious, and in this article we will talk about how a real Tatar azu is prepared, as well as about the basics from the most unexpected ingredients.

Classic azu

Ingredients:
700 g beef or lamb,
3 large tomatoes
1 large onion
3 medium cucumbers
1 tbsp tomato paste,
5-6 potatoes,
100-150 g of broth or water,
salt, pepper, parsley, bay leaf, garlic.

Cooking:
Cut the meat into 2 × 4 cm cubes, trying to cut across the fibers. Cut the tomatoes crosswise, dip in boiling water for 1 minute, then pour over with cold water and remove the skin and also cut into cubes. Cut cucumbers into cubes, onion - into half rings. Quickly fry the meat in a very hot frying pan until golden brown, spreading it in parts so that it does not have time to give juice. Put the meat in a cast iron pan, season with a little salt and pepper. Also fry the onion and add to the meat. Pour in water or broth so as to just cover the meat, put the tomatoes on top and simmer with the lid closed for 30 minutes. Then add bay leaf, pickles, tomato paste, mix and simmer for another 15 minutes. Taste it, sometimes you need to add a little sugar to reduce the acidity of the tomatoes. Peel potatoes and fry until tender. Mix in chopped parsley and garlic. Put potatoes on a plate, top with stew. Sprinkle with parsley and garlic.

Ingredients:
500 g of meat,
2-3 bulbs
2-3 carrots
3-4 pickled cucumbers,
500 g potatoes
salt, ground black pepper, bay leaf and spices - to taste.

Cooking:
Chop the onion and carrot and fry in a small amount of vegetable oil, add the meat cut into small pieces and simmer for about 15 minutes. Then pour in some water, add all the spices and simmer until the meat is half cooked. Peel the potatoes, cut into cubes, add to the meat and fill with water so that it only covers the potatoes. Simmer over medium heat until fully cooked, then add diced or grated cucumbers and bay leaf. Stir, leave on fire for 5 minutes.

Ingredients:
1 kg beef,
2 pickled cucumbers,
2 onion heads
3 potatoes
cream or sour cream, spicy ketchup, salt, pepper to taste.

Cooking:
We cut the meat into thin strips, the onion into small cubes, put it in a pan with oil and a little water. Pour ketchup (you can be spicier and more), salt and fry this whole mixture until all the water has evaporated. We lay out the meat in pots, fall asleep with cucumbers, cut into small cubes, put potatoes on top, also cut into cubes (or straws) and fill with water to half. Salt and pepper - to taste. Pour cream (sour cream), cover with herbs and put the pots in the oven, heated to 180-200ºС for 1 hour.

Ingredients:
500 g beef,
200 g onion
150 g tomato paste,
250 g pickled cucumbers,
40 g flour
100 g melted fat,
salt, pepper, bay leaf, garlic to taste.

Cooking:
Cut the meat into cubes and fry in lard until golden brown, pour hot broth. Add the onion sautéed until transparent, tomato paste and simmer until the meat is cooked. Drain the broth and prepare the sauce: the flour fried to a light yellow color is diluted with broth, stirred well so that there are no lumps. In the finished sauce, put the meat, minced cucumbers and crushed garlic. The garnish is served with potatoes, previously boiled in their skins, and then peeled and fried until golden brown.

Ingredients:
1 chicken
5-6 tomatoes,
2 pickled cucumbers,
2 carrots
2 bulbs
herbs, spices, bay leaf.

Cooking:
We cut the prepared chicken into large pieces, salt, pepper and fry over medium heat until golden brown. We cut onion and carrot into large pieces, mix with pieces of chicken, peeled tomatoes are also cut into cubes and also sent to the pan. Add bay leaf, spices, pour in one and a half glasses of water and simmer over low heat for 40-50 minutes. Then add finely chopped cucumbers, simmer for another 10 minutes, sprinkle with herbs. Ready!

Azu is prepared not only from meat, but also from completely unexpected products.

Ingredients:
500 g boiled giblets,
1 onion
1 tbsp flour,
1 tbsp peace or vegetable oil,
1 pickled cucumber.

Cooking:
Boiled giblets cut into strips, mix with fried onions, fry a little. Toast the flour in a clean, dry frying pan until creamy. Dilute with hot broth from giblets, stirring constantly so that there are no lumps, boil. Add finely chopped cucumber, fried giblets, spices, salt and boil for 10-15 minutes. Serve with boiled rice.

Azu from squid

Ingredients:
500 g squid fillet,
2 pickles,
2-3 bulbs
1 tbsp tomato paste,
1 tbsp flour,
80 g butter,
parsley, bay leaf, allspice, salt.

Cooking:
Cut the onion into strips and sauté until translucent. Add tomato paste diluted with a little water and simmer for 5 minutes. Peel cucumbers, cut into slices, stew in ½ stack. water. Squid fillet cut into strips, salt, breaded in flour and fry in oil until golden brown. Combine all ingredients, add bay leaf, pepper, simmer for 10 minutes. Serve with mashed potatoes, sprinkle with herbs.

Ingredients:
1.5 kg of horse meat,
3-4 bulbs
5 barrel pickled cucumbers,
2-3 pcs. tomatoes,
1 kg of oyster mushrooms or champignons,
50 g butter,
sour cream, salt, pepper, bay leaf, herbs.

Cooking:
Prepare the meat: cut into 2×4 cm sticks, separating the fat and veins along the way. Put the scraps in a cauldron and melt the fat, put a piece of hot pepper in it, fry a little and take it out. In the prepared fat, fry the meat in small portions until golden brown, laying it in a separate bowl. Then, in the same fat, fry the onion, cut into half rings, until transparent. Cut the tomatoes crosswise, scald with boiling water and dip in cold water. Peel off the skin, remove the seeds, cut into cubes. Mix meat, onion, tomato pulp, simmer over low heat, add salt, pepper and seasonings to taste. Simmer for 40 minutes over medium heat with a lid on. In the meantime, sauté the onion in butter until transparent, add finely chopped mushrooms to it, simmer for 3 minutes, add sour cream and leave on medium heat under the lid for 5-7 minutes. Peel cucumbers, cut into cubes, put in a small amount of water until soft. Mix with meat and stew for about 5 minutes. Add flour to the mushrooms, mix, add water or broth, boil a little until the desired density. Serve with rice or mashed potatoes, put azu on top, put mushroom sauce on the side and sprinkle all this splendor with herbs and garlic.

As you can see, azu, cooked in any way, both traditional and innovative, is hearty, high-calorie and quite far from the concept of “light”. But there are also azu recipes that are devoid of the usual long stewing, and their composition is very far from the classic recipe. But the authors of such recipes still call them azu for some reason, probably because of the way the meat is cut. Here, for example, is an azu recipe that is perfect for a romantic dinner.

Marinade Ingredients:
100-150 ml olive oil,
2 tbsp ground sweet paprika,
1 tsp ground coriander,
½ tsp salt or 2 tbsp. soy sauce,
a mixture of peppers, coarsely ground.

Cooking:
Cut 1-1.5 kg of turkey meat into long pieces, marinate for 2-4 hours. Remove spices, quickly fry over high heat. For a side dish, you can cook leek: cut it into washers obliquely, fry in olive oil, add 1 glass of white wine. Put the side dish on a plate, lay the pieces of turkey on top, sprinkle with herbs.

In general, create, invent, try! After all, a real culinary specialist does not calculate the grams required by the recipe, but brings something of his own. This is how masterpieces are obtained even from a simple basics!

Larisa Shuftaykina

Today we will talk about a very interesting dish called azu. What is it and how is it prepared? In fact, this is a very simple dish. In our article we will figure out what such a dish is. We will also consider several cooking methods.

Azu: what is it?

This is a stew of vegetables and meat. Meal is a traditional dish. As a rule, beef or lamb is used for cooking. The meat is first fried. After stew with vegetables (onions, potatoes and others). Often, the composition of the azu includes and Tomato paste is also added for taste.

A variant of cooking a dish with beef in Tatar style

This dish goes great with meat and vegetables. Azu in Tatar is prepared quite simply. The result is a dish with a bright rich taste due to the excellent combination of components. Note that this one with pickles will appeal to those who like to cook dishes of different cuisines.

• three pickled cucumbers;
• 700 grams of beef;
• three bay leaves;
• three heads of onions;
• oil (for example, sunflower);
• salt;
• eight pieces of potatoes;
• three tablespoons of tomato sauce;
• four cloves of garlic;
• ground black pepper.

Cooking a delicious dish of beef and vegetables

Chicken azu: what is it and how to cook it right?

For lovers of chicken dishes, we offer this cooking option. Such a dish turns out to be no less tasty and satisfying. Azu from chicken should be served with a side dish. The dish can be prepared for lunch or dinner. The process of creating food will not take you much time. Therefore, it is necessary to cook such a dish for relatives at least once.

For cooking you will need:

• one kilogram of potatoes;
• chicken fillet (600 grams will be enough);
• four pickled cucumbers;
• a teaspoon of sugar;
• a pinch of salt;
• 50 ml vegetable oil;
• a pinch of pepper;
• eight teaspoons of tomato sauce or pasta.

The process of creating a dish at home

1. The recipe is quite simple. Wash the potatoes first, peel them. If you are using young, then there is no need to clean. Then cut the root crop into pieces (both large and small).
2. Next, add some oil to the pan. Then send the potatoes there, fry until crispy.
3. Now you can get on with the chicken. First, wash the fillet, dry it. Then cut the meat into cubes.
4. Then take a saucepan, pour a little oil. Then send the fillet there. Fry until golden brown, stirring occasionally. Next, add tomato sauce or pasta and sugar there.
5. After the potatoes are fried, send them to a saucepan with chicken fillet.
6. Dry your cucumbers. Next, cut into small cubes.
7. Then add cucumber to the saucepan. Then mix everything thoroughly. Season to taste with pepper and salt. Next, cover the dish with a lid and simmer until tender. Then serve food to the table.

Let's summarize the above

Now you know such a dish as azu, what it is and how it is prepared, we have already figured it out. As you can see, you can cook this dish in different ways. If you love chicken, then choose a dish with this meat. Those who prefer beef should opt for the basics in Tatar.

A classic Tatar azu recipe with detailed step-by-step instructions and photos, as well as 8 of the most popular and unusual azu recipes, tips for beginners and ways to reduce the calorie content of a dish.

Today I want to offer you a recipe for a national Tatar dish. The azu recipe includes fairly simple and inexpensive ingredients.

I generally love the cuisines of different nations of the world. I really like Georgian cuisine for the abundance of herbs, spices, meat and spiciness. Recently, I also discovered Tatar cuisine. You know, the taste of this dish won me over.

As for me, it is much better than roast, stew or vegetables stewed in sauce. Probably due to pickles, the taste is very advantageous. I made a recipe using potatoes, but you can do without it.

What do we need to prepare the dish:

potatoes - 6-8 pcs. medium size

tomato paste or ketchup - 1-2 tbsp.

bay leaf - 2-3 pcs.

A short version of the step-by-step instructions:

We cut the meat into cubes.

We chop the peeled onion in half rings.

Fry the meat together with onions for 3-5 minutes in a cauldron.

Three cucumbers on a coarse grater, add to the cauldron. Simmer for about 10 minutes.

Spread the tomato paste (or ketchup).

Pour the contents of the cauldron with broth or water. The liquid level is up to the edge of the future azu. Salt, pepper and simmer over low heat for about an hour under a closed lid.

We cut the potatoes into strips. Fry separately until almost cooked, then spread to the main dish.

Add garlic and bay leaf. Simmer until ready.

1) Wash the meat, dry and cut into pieces. I took beef, so I cut it into small cubes so that it turns out soft at the end.

2) Peel the onion and cut into small half rings.

3) Fry the meat in a cauldron, then add chopped onion to it. Fry the onion until soft.

4) Three cucumbers on a coarse grater. You can also just cut them into small pieces.

5) Add cucumbers to the cauldron. And also tomato paste, you can replace ketchup, but you get a completely different taste.

6) Add to the broth or water to cover the meat, salt, pepper and set to simmer over low heat for 1-1.2 hours. I had beef, pork stew faster.

7) We peel the potatoes and cut them into strips.

8) In a separate frying pan, fry it in vegetable oil until almost cooked.

9) Put potatoes in a cauldron with stew and sauce. Add finely chopped or passed through a garlic squeezer garlic and bay leaf, add salt and spices that are missing to taste. From spices, I used only a mixture of five peppers. Gently mix everything so that the potatoes do not fall apart, and simmer until cooked.

10) Serve hot, as an independent dish.

8 azu recipes
I told you about the classic version of Tatar azu, which is made from beef. But recipes with lamb or horse meat are also popular. Azu from pork or chicken can no longer be called a traditional Tatar dish, but they also have the right to exist.

No one will forbid you to experiment in your own kitchen and make the basics even with fish. To help you, I have collected the most popular, as well as several original recipes.

From lamb

The taste of this dish just captivated me. It is much tastier than roast or vegetable stew. And even lamb, a very specific meat, looks very appropriate here.

Ingredients:

raisins - 150 g

potatoes - 500 g

water - 400 ml

tomato paste - 2 tbsp. spoons

Bay leaf

Cooking:

Cut lamb across the grain.

Cut potatoes into cubes, carrots and onions into smaller cubes.

We warm the cauldron well and fry the lamb until golden brown. You can pour a little oil, but I didn’t - lamb is already quite fatty.

We send onions and carrots to the cauldron, fry for several minutes.

We spread the cucumbers, previously grated.

Lay potatoes, a handful of raisins and tomato paste, diluted with water.

Now it's the turn of garlic, bay leaf and spices.

We test for salt, add salt if necessary and simmer for an hour.

in pots

The recipe for the beef azu itself is traditional with pickles, but the serving is very original. As an addition, a salad of fresh vegetables or sour cream with herbs is suitable.

Ingredients:

beef tenderloin - 350 g

potatoes (medium tubers) - 6-7 pcs.

tomatoes in their own juice - 1 cup

tomato paste - 2 tbsp

Cooking:

Sliced ​​beef fried with oil.

Cucumbers and onions cut into cubes.

We spread cucumbers and onions to the meat, simmer under the lid for a couple of minutes.

We lay out the meat with onions and cucumbers in pots, filling them up to half. Add salt, pepper. Salt with caution - cucumbers already have a lot of salt.

Cut potatoes into small pieces.

We fill their pots.

Now let's put in the tomatoes. It is better to remove the skin.

Squeeze some garlic if you like.

We dilute the tomato paste with water, fill the pots to the level of potatoes.

Close the lids and put in the oven for 50 minutes.

10 minutes before the end, add the bay leaf. Azu at home in pots is ready!

With pork and bell pepper

I propose to deviate a little from the traditions of cooking azu and make it from pork. In addition to the usual vegetables for this dish, add carrots and bell peppers.

Ingredients:

carrot - 1 pc.

bulb - 1 pc.

broth - 180 ml

parsley

Cooking:

We chop all these vegetables into strips. We pass in a frying pan for several minutes.

At this time we are preparing the pork. Add it to vegetables, fry for a quarter of an hour.

Make a well in the center of the pan for the flour. Fry it until light brown.

Pour in the broth, salt, pepper, add the rest of the spices. We simmer for another quarter of an hour. Sprinkle with chopped parsley.

In a slow cooker

This hearty meat dish is attractive because it is easy and quick to prepare, even a novice cook can handle it.

Ingredients:

bulb - 1 pc.

potatoes - 3 tubers

tomato paste - 2 tbsp.

salt, spices

Cooking:

Cut the beef across the grain. Pieces are approximately 3 x 3 cm.

We chop the onion, cut the carrot into strips, cut the garlic into large slices, three cucumbers on a coarse grater or cut into strips.

Turn on the "hot" mode. Put the beef pulp into the bowl of the multicooker. Fry for 10 minutes, stirring occasionally.

We send cucumbers, tomato paste, salt, pepper, spices, water or broth into the bowl.

We select the "extinguishing" mode, close the lid of the multicooker and wait half an hour.

At the end, put chopped potatoes in a slow cooker and add water, simmer for another quarter of an hour.

fish azu

One of the most unusual recipes is azu with fish.
For him, you can take the fillet of any fish, the main thing is that it be boneless.

Ingredients:

potatoes (small tubers) - 3 pieces

pickled cucumbers - 3 pieces

tomato - 1 piece

Bay leaf

broth - 100 ml.

Cooking:

We wash the fish, remove excess moisture with a paper towel, cut into small sticks 3 * 4 cm. You can choose white or red fish.

Peel and cut the onion into half rings. Cut potatoes into small cubes.

Make a cross-shaped incision on the tomatoes, scald and remove the skin, then chop finely.

Three cucumbers and carrots on a coarse grater.

Fry the onion and potato cubes until light brown.

We spread carrots to them and fry for 3 minutes, stirring occasionally.

We send tomato and fish to vegetables. We simmer another 10 minutes.

Pour in the broth and spread the cucumbers.

Salt, pepper, add spices and parsley.

5 minutes before cooking, add garlic and chopped herbs.

from turkey

I consider this version of the dish one of the most successful. The richness of taste is achieved through a combination of sweet turkey meat and cheese.
Ingredients:

potatoes - 5 tubers

pickled cucumbers - 3 pieces

mayonnaise - 250 grams

Cooking:

Cut the turkey flesh into cubes.

We put it in a cauldron, add salt and spices.

Pour 100 ml of water at the bottom. Add grated cucumbers. You can cut them larger if you like.

We put the grated carrot, finely chopped onion.

Cut the potatoes into cubes, add to the cauldron and pour over with mayonnaise. Do not stir!

Sprinkle with grated cheese. We put the cauldron without a lid in the oven. We set the temperature to 200 degrees and cook until a light crust forms.

With chicken

I will introduce fans of chicken fillet dishes to another option - chicken basics. The dish turns out to be very satisfying and, importantly, does not require any side dish.

Ingredients:

potatoes - 5 medium-sized tubers

tomato sauce or pasta - 4 tbsp. l.

sugar - half a teaspoon

Cooking:

Potato cut into strips. Fry until crispy.

Wash the chicken fillet, pat dry with paper towels, cut into 4x4 cm pieces.

We send the fillet to a saucepan with heated oil, fry until golden brown.

• broth - 200 ml.

We cut the cucumbers and also send them to the cauldron.

Remove the rice from the heat and transfer to the main dish.

There is also chopped garlic mixed with tomato sauce.

Fill everything with broth or water. Taste for salt and pepper.

Simmer covered until the meat is tender.

Cauldron, frying pan or slow cooker

A traditional Tatar azu is being prepared in a cauldron. This thing is indispensable in the kitchen, because it allows you to cook a large amount of food at the same time. But if you do not have a cauldron, use any thick-walled dishes. Cast iron products will do the job perfectly. Often, modern housewives completely replace the cauldron with a multicooker.

Usually, sunflower oil is chosen for frying products, without paying special attention to this moment. But the basics will turn out much tastier if you take ghee.

Cucumbers should be used precisely salted, and it is best to find barrel ones with their unique aroma. Pickled ones will give a completely different taste and, importantly, contain vinegar, which we don’t need at all.

So that the azu does not turn into porridge, chopped potatoes must first be washed under running water, thus getting rid of excess starch.

Calorie content and ways to reduce it

Among the lovers of basics, first of all, a strong half of humanity. The abundance of juicy meat, spicy sharpness and unique flavor will not leave indifferent any man.

But the weaker sex also has something to love the basics in Tatar. Indeed, at its core, the dish has a classic right combination of products. And the calorie content of the dish is only 214 kcal per 100 grams. Below is a detailed table of energy values.

In addition, you can reduce the frying time of the main ingredients or do without frying at all. Meat and potatoes, of course, will have to be fried - this is the meaning of the basics. But the amount of oil can be minimized if you take a pan with a non-stick coating. Onions can simply be put in a saucepan, and cucumbers can be simmered in a small amount of water.

Product	Measure	Weight, gr	Proteins, gr	Fat, gr	Carbohydrates, gr	Calorie content, kcal
beef	500 gr	500	111.6	96	0	1308
onion	2 pcs.	150	2.1	0	15.6	61.5
garlic	3 tooth	8	0.52	0.04	2.39	11.44
pickled cucumber	2 pcs.	100	0.8	0.1	1.7	11
tomato paste	2 tbsp	60	3.36	0.9	10.02	55.2
sunflower oil	2 tbsp	34	0	33.97	0	305.66
ground black pepper	3 gr	3	0.21	0.07	0.77	5.02
parsley	40 gr	20	0.74	0.08	1.52	9.4
Total:		1376	119.3	131.2	32	1767.2
1 portion		138	11.9	13.1	3.2	176.7
100g		100	8.7	9.5	2.3	128.4

Cooking time

There is an opinion that azu is a rather complicated recipe, and its preparation is a laborious process, because all products require preliminary roasting separately from each other. But in reality, pre-processing does not take that much time, especially if you use a couple of pans. A skilled and efficient hostess will take no more than an hour to complete the whole process.

There is also a simplified recipe, where all products are simply placed in a cauldron or pan in turn. But the right taste is obtained only if you fry everything separately. And the consistency of the finished dishes will turn out to be different: pre-fried potatoes will retain their original shape, and in the “lazy” version, it will look more like porridge.

To receive the best articles, subscribe to Alimero's pages at .

Azu in Tatar style with pickles- a traditional and popular recipe for oriental cuisine, more precisely Tatar, which has a long history and a large number of variations. This dish is fried pieces of meat, which are subsequently stewed with vegetables. The word "azu" in Tatar sounds like "adzyk", which means food in translation. There are still no other opinions and theories about the meaning of the name of this dish.

The history of this dish is rooted in the distant past. There is an opinion that the first azu was prepared by Tatar nomads from horse meat fried in a cauldron with vegetables. To date, there are so many basic recipes that it is impossible to list all of them.

Azu is prepared in Tatar style not only from horse meat, but also from lamb, beef, chicken, pork and rabbit meat. Today I want to offer you a Tatar azu recipe with pickles and beef.

Based on this recipe, you can cook azu with pork or any other meat. There is also a lot of variety in the vegetable component. It differs from potatoes stewed with meat, or roast azu, with a sharp taste, given precisely by pickles. If certain vegetables, in particular potatoes, may be absent in the azu, then the presence of pickles in it is a prerequisite.

Personally, I really like azu in Tatar style with pickles and potatoes. Thanks to the potatoes, the dish becomes even more satisfying and does not require absolutely any addition. Azu is traditionally cooked in two dishes - a frying pan and a saucepan or in a saucepan.

Meat is pre-fried in a pan, then stewed with vegetables in a deeper container. This spicy, spicy and rather fatty dish, I think, will be appreciated by men.

Ingredients:

• Beef or young veal - 300 gr.,
• Carrots - 2 pcs.,
• Tomatoes - 2 pcs.,
• Onion - 1 pc.,
• Potatoes - 3-4 pcs.,
• Tomato paste or sauce - 2 tbsp. spoons,
• Pickled cucumbers - 2 pcs.,
• Sunflower oil,
• Spices,
• Salt.

Azu in Tatar style with pickles - recipe

Cut the beef pulp into cubes or thin strips, as for. Cut the meat across the grain. And to make the pieces themselves even, use slightly frozen meat. Fresh meat from a store or bazaar should be put in the freezer for a few minutes. And vice versa, taking the meat out of the freezer, let it thaw.

Prepare the vegetable component for the basics in Tatar. Cut fresh tomatoes into cubes.

Onions also chop into cubes, but smaller sizes.

Cut pickled cucumbers into thin strips. If you do not have pickles, you can replace them with pickled ones. But for cooking azu in Tatar they are not suitable.

Peel carrots and potatoes. Grate carrots on a medium grater.

Cut the potatoes into cubes, as for.

Put the beef pieces into the pan with hot oil.

Stirring the meat with a spatula, fry it for 2-3 minutes. We fry on a big fire. It is necessary that the meat is browned only on the outside.

After that, add carrots and onions to it.

Simmer another 2-3 minutes.

Transfer the stewed beef with onions and carrots to a saucepan or pan. Add cucumbers and tomatoes.

Mix vegetables with meat.

Add tomato paste, spices and salt. Salt is added carefully, taking into account pickles.

Pour in a small amount of water. The water should cover half of the meat and vegetables.

Cover the saucepan with azu and put on a small fire. While the azu is languishing, fry the potato cubes in a pan until golden brown.

Put the fried potatoes in a saucepan with azu.

After adding the potatoes, boil it for another 10 minutes.

It is important that the potatoes are not overcooked, and the dish itself does not end up looking like porridge. Before removing the pan from the heat, be sure to check whether it is spicy and salty enough. azu in Tatar style with potatoes and pickles. This delicious and fragrant dish of Tatar cuisine is served in deep plates, hot and sprinkled with finely chopped herbs. Good appetite. I would be glad if you liked this Tatar basics recipe and will come in handy in the future.

Azu in Tatar style with pickles. A photo

As I wrote at the beginning of the article, there are a lot of basic recipes. As an example, I want to give another recipe for cooking azu in Tatar style with pork and cucumbers. The cooking technology in it will be slightly different, respectively, and the taste too. Choose the one that is closer to you.

Ingredients:

• Pork - 300 gr.,
• Spices - 5 gr.,
• Bay leaf - 1-2 pcs.,
• Butter - 200 gr.,
• Tomatoes - 4 pcs.,
• Pickled cucumbers - 2 pcs.,
• Onions - 2 pcs.,
• Potatoes - 3 pcs.,
• Sunflower oil,
• Salt.

Azu in Tatar with pork - recipe

Cut the pork across the grain into 5cm x 2cm cubes. Peel onions and potatoes. Wash your tomatoes. Cut the tomatoes into two parts. Grind them in a blender to a puree. Potatoes and salted cut into strips. Moreover, potatoes should be cut into coarser bars than cucumbers. Onion cut into quarters of rings.

Put the pork pieces into the hot oil. Fry them for 1-2 minutes. Transfer the fried meat to a saucepan or cauldron with thick walls and a bottom. Put the onion in the pan in which the meat was fried. Put a piece of butter - half of that indicated in the recipe. Thanks to the butter, the onion will acquire an amazing taste. Fry chopped onion until slightly golden.

Put it in the pot with the pork. Next, fill the meat with onions with tomato puree from fresh tomatoes. Add pickled cucumbers to these ingredients. Mix everything. Add salt, spices. Put in a bay leaf. Put the pan with azu in Tatar style on a slow fire. Simmer with vegetables for 15 minutes. In a clean skillet, melt the butter. Throw potato wedges into a colander.

Dip with paper towels and napkins. Pour into melted butter. Stirring, fry for 4-5 minutes. The potatoes should just brown. Don't make it soft. Send the fried potatoes to the pan with azu. Stir.

Extinguish azu in Tatar with pork, pickles and potatoes for another 10 minutes, while avoiding a strong boil. Good appetite.

Someone remembers this hearty meat dish as a Soviet restaurant classic, someone has heard about its Tatar roots. But even a novice hostess can cook the basics at home, and it is not necessary to wait for a solemn occasion.

Cooking basics at home - a classic recipe

The variant, familiar to most as a classic basics, is rather a Russified version. So this dish was passed from family to family, from mothers to daughters for decades. This is how you would taste it in the dining room No. 1 of the 1975 model. The recipe is simple.

To get 3-4 servings at the exit, take:

• 500 grams of beef;
• 500 grams of potatoes;
• 2 medium onions;
• 3 pickled cucumbers of medium size;
• 300 grams of fleshy tomatoes;
• 20 grams of wheat flour;
• 40 grams of tomato paste;
• a liter of beef broth;
• oil (sunflower or corn);
• 2 cloves of garlic;
• parsley;
• salt and pepper.

Prepare the ingredients. Wash the meat in cool water and let dry. Clean your vegetables. To easily remove the skin from the tomatoes, first scald them in boiling water. After cooling, the skin will easily come off.

Step by step video recipe

Then we process the basis of the dish - beef tenderloin. Chop the beef into oblong pieces. The incision is made in the direction across the fibers. You should get sticks a few centimeters wide and about six in length, similar to those used to make beef stroganoff.

Important! For the correct basics, a sirloin or shoulder blade is suitable. A less successful option is the rear edge. It is difficult to get the desired result from the sinewy and greasy parts of beef: when frying, you risk making the meat tough and evaporate the juice.

Turn on a high heat, heat the oil in a non-stick frying pan. Don't cover. Fry the beef until golden brown for ten minutes, stirring constantly. The high temperature during frying will ensure that the meat juice remains inside during further stewing.

Reduce the heat by a third, sprinkle the meat with flour and spices, and cook for another five minutes. Flour will make the sauce thicker, provide a consistency familiar from the Soviet Azu recipe. Now transfer the meat to a stewpan with thick walls (a saucepan will do), pour over the warmed beef broth. Simmer covered over low heat for about half an hour. For lack of broth, use boiled water.

While the beef is languishing, take care of the vegetables. Put the onion sliced ​​​​in rings into the still hot pan and sauté for a few minutes. Grate the tomatoes or chop finely. Add to the onion rings along with the tomato paste. Fry for another five to seven minutes over moderate heat.

Grind pickled cucumbers into small sticks. Add to the pan with vegetables, continue to heat for another ten minutes. Then raise the temperature slightly to evaporate the excess tomato juice. After adding vegetables to the beef, continue to simmer.