Azu ingredients. Azu with pickles without potatoes

Each nation has its own dish, which you don’t have to tell each other about. Everyone knows about it, like, for example, everyone knows how to cook borscht. The same famous dish in their homeland is the Tatar azu. This is a hearty meat dish with vegetables. T-Bone Academy tells how to cook it deliciously and in a folk way. So, Azu in Tatar.

How to cook aza in Tatar style

To prepare this dish, you will need good meat, as well as potatoes, canned or lightly salted cucumbers and tomato paste. These are the basic ingredients. But the recipes themselves are very different. Finding a classic Tatar azu recipe is very difficult, as it has changed over time. In addition, depending on the locality, azu is prepared differently. Each family's recipe is unique in its own way.
Initially, horse meat was used for azu, later - lamb and beef. Pork is not used in the classic recipe. The meat is cut into strips, fried, and then stewed for a long time. Take grain-fed lamb, such as hindquarters, or marbled beef. You can in the T-Bone online store. This is a supplier of quality meat products with delivery throughout Ukraine. The range includes lamb, lamb, veal and grain-fed beef. You can buy both premium and alternative cuts. You just need to choose the type of exposure you want: dry or wet. The special taste of marbled beef is achieved due to the fact that it is kept in special conditions so that it "ripens". You can read more about this process in the articles.
The meat is fried in vegetable or ghee. Sometimes fat tail fat is used. All ingredients are first fried and then stewed in tomato sauce. The consistency of the dish, spices and some vegetables may vary from recipe to recipe. For the next recipe, take - this is the meat from the back leg of the animal, the lower part of the rump. It is a tough meat with low marbling that becomes tender and fibrous when cooked properly. We will stew this meat, so it will become soft and decorate the dish with its rich beef flavor.
Heat this cut after the refrigerator and cut into strips. Heat a thick-walled pan or cauldron and fry the meat in melted butter for 5 minutes so that it acquires a crispy crust. This will seal the juices and make the meat juicy. Salt it and add the onion, cut into half rings. It can be quite a lot. From this dish will only taste better. Fry everything together until the onion becomes soft and pour over the broth. The liquid should cover the meat. Simmer everything for about half an hour, checking if it has boiled away.
Then add chopped pickles, fresh grated tomato and tomato paste to the meat. Adjust the taste for sourness and sweetness. Prepare potatoes by peeling and slicing. Fry and then add to the pot. Simmer all together until the potatoes are fully cooked, about 20 minutes. Add rosemary, black pepper and after turning off the heat, leave the dish to rest for another 5 minutes. Then serve on the table, sprinkled with chopped herbs. This is a basic step-by-step recipe for basics in Tatar.

This dish is also cooked in the oven, in portioned pots. Fermented milk products can be added to the recipe: sour cream or kefir. To cook aza in Tatar style in pots, take beef. It belongs to alternative cuts and therefore has a fairly affordable price. However, it produces very fragrant and tender dishes.
Cut the meat in the usual way for azu - straws. Fry it in a cast iron skillet with a little quality vegetable oil. Put the beef in pots. Fry the onion and carrot in the same pan. So you will collect the pieces of meat that remained on the walls. Add broth, tomato paste, pickled cucumber and adjika. If you like spicy dishes, add red ground pepper. Fry the potatoes, cut into strips, until golden brown and distribute it among the pots. Pour in the tomato-sour cream sauce, cover with lids and put in the oven at 180 degrees for 30 minutes. Serve right in the pots with fresh cilantro and sour cream. You will find more recipes for meat dishes in pots.

Azu in Tatar in a slow cooker

A dish that is stewed for a long time and does not require constant participation is easy to cook in a slow cooker. This technique allows you not to control the cooking process at all. You just need to set the desired mode.
For a basic Tatar recipe in a slow cooker, cut the meat from the rump into strips. This is an alternative cut with a long-grained structure that is excellent for roasting and stewing. Set the "Frying" mode, put the ghee into the bowl, and then the meat. When it acquires a beautiful crust, after about 5 minutes, add chopped onion, add flour and spices, salt and black pepper. Stir and fry for a few more minutes. Then add chopped potatoes, bell pepper and fry all the products for about 5 more minutes.
Set the "Extinguishing" mode and the timer to 30 minutes. Pour in a little broth, grate fresh tomato and pickle, add tomato paste and azhdika. You can add a few spoons of Aivar. Add salt, paprika, chopped cilantro and cook with the lid closed until the timer beeps. Optionally, you can add one pod of hot pepper. At the end of cooking, it will need to be removed. Arrange the finished dish on portioned plates and serve with Aivar vegetable caviar. More recipes for stews can be found in the article.
Azu in Tatar step by step recipe always includes two main steps, first frying and then stewing. The dish turns out fragrant and satisfying. It can be made more summery by adding fresh herbs, zucchini, eggplant and fresh tomatoes. Since there is no strict recipe for the azu dish, you can find your perfect combination of products and a bouquet of spices. After all, this is how family recipes are born.

The homemade recipe for the basics of beef with pickles is easy to repeat on your own if you know the features and secrets of cooking this dish. It is a fried meat pieces stewed with vegetables and pickles. Hot sauce gives the appetizer a rich taste, so it is loved as a hearty lunch or dinner.

What is azu in Tatar

Modern dish of Tatar cuisineazu ismeat with pickles, stewed with tomatoes or tomato paste, onions and carrots. For taste and satiety, potatoes, rice, and other cereals are added to it. You can serve a Tatar appetizer with a side dish or eat it on its own. It goes well with fresh chopped herbs, garlic and red pepper.

To cook Tatar meat correctly, first you need to choose the products. The main rule is to use lamb, beef or horse meat, but not pork, because the Tatars do not eat it. If you want to cook a more dietary version of a delicious treat, use pieces of chicken or turkey, you get a lighter meal.

The next step is the choice of pickles and other vegetables. It is better to take cucumbers in barrels, without the addition of vinegar and unusual spices. You need to combine them with fresh tomatoes, juice or tomato paste. According to the rules, there should be several times less vegetables than meat, otherwise you will get just a stew or soup in Tatar style, and not azu. The initial version of the snack involves the use of ghee and long-term stewing in a cauldron, but housewives can also find quick recipes that involve the use of a frying pan, pan or slow cooker.

The general technology for making Tatar snacks is as follows: the meat is cut into small pieces and fried. The remaining vegetables are also cut into strips or sticks, fried a little and combined with beef. They are poured with sauce, spices and seasonings are added, stewed for a long time. Sometimes cream or sour cream is added to them, pots are used for baking in the oven.

Azu in Tatar - recipe

Cooking beginners will help to cope with the classic dish step by stepAzu Tatar recipe, which will explain how to cut products and mix them. It’s worth starting cooking with lightweight options, gradually complicating recipes by introducing potatoes, rice, or replacing meat with veal or lamb. The spiciness of the Tatar appetizer is independently regulated - you can add red ground pepper, paprika.

• Cooking time: 2 hours.
• Calorie content of the dish: 152 kcal.
• Destination: for lunch.
• Cuisine: Tatar.

In Tatar, there are several variations. This frequent recipe pairs beef and pickles with potato slices. By adding a starchy vegetable, the appetizer wins in satiety, serves as an excellent option for lunch or dinner. Mandatory ingredients are tomato sauce, garlic and cilantro.

Ingredients:

• beef - 600 g;
• potatoes - 600 g;
• pickled cucumbers - 3 pcs.;
• onion - 1 pc.;
• tomatoes - 0.2 kg;
• garlic - 2 cloves;
• vegetable oil - 25 ml;
• flour - 20 g;
• cilantro - a bunch.

Cooking method:

1. Cut the beef into slices across the grain, fry for 20 minutes until browned, turning occasionally.
2. Pour a small amount of hot water, simmer under a lid over medium heat for an hour and a half. Open the pan, let the water boil.
3. Add chopped onion, flour, fry until soft.
4. Grate the tomatoes, simmer for five minutes. Pour the pickled cucumbers into strips, warm for five minutes.
5. Separately fry the potato wedges, salt.
6. Mix potatoes with meat, send to stew for five minutes under the lid. We put crushed garlic, chopped greens there.
7. Let stand 10 minutes before serving.

How to cook beef azu with pickles

• Servings: 4 persons.
• Calorie content of the dish: 141 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

How cookbeef azu with picklesin Tatar, described in detail in the following instructions, which involve the use of a cauldron for cooking. If it is not available, a thick-walled deep frying pan or saucepan will do. The main thing is to carefully stew the meat and mix it with vegetables. To speed up the process of softening beef, you can add a little black bread or a pinch of soda to it.

Ingredients:

• beef tenderloin - 600 g;
• onions - 2 pcs.;
• garlic - 2 cloves;
• pickled cucumbers - 2 pcs.;
• tomato paste - 15 ml;
• bay leaf - 1 pc.;
• vegetable oil - 15 ml;
• water - a glass;
• cucumber pickle - 200 ml.

Cooking method:

1. Wash the meat, cut into strips, chop the onion and garlic, grate the cucumbers coarsely.
2. Heat the oil, send the meat, onion pieces, fry until golden, pour in the water. Simmer for 35 minutes.
3. Send cucumbers, garlic, tomato paste, bay leaf, pepper.
4. Pour in the brine, simmer for 40 minutes, salt.
5. Leave for 15 minutes, serve with potatoes. Meat can be pre-marinated in spices.

Azu from veal

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 149 kcal.
• Destination: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Veal Azu RecipeTatar style involves faster cooking through the use of tender young meat. It takes about half an hour to make it soft, then you need to mix it with vegetable and potato mass, simmer together and serve with chopped herbs. A fragrant appetizer combines the main second course and a side dish, so it serves as the best lunch option.

Ingredients:

• veal - half a kilo;
• onions - 2 pcs.;
• pickled cucumbers - 2 pcs.;
• potatoes - 7 pcs.;
• garlic - 2 cloves;
• tomato paste - 20 ml;
• bay leaf - 1 pc.

Cooking method:

1. Cut the meat into strips, heat the oil, fry until golden brown, add onion half rings, fry until soft.
2. Pour in tomato paste, grated cucumbers, a little brine from under them, simmer for half an hour.
3. Separately, fry the potato strips until half cooked, send to the meat, salt, pepper, season with bay leaf and crushed garlic.
4. Stir, simmer for 20 minutes.

Azu from lamb

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Azu from lambin Tatar it turns out to be a very high-calorie dish, but its taste overshadows everything. To make it more dietary, it is worth taking a young lamb and stewing for a long time. Satiety appetizer gives potatoes fried in oil. Spicy taste gives garlic, and piquancy - tomatoes in their own juice, pickles and onions.

Ingredients:

• lamb - 700 g;
• onions - 2 pcs.;
• pickled cucumbers - 4 pcs.;
• potatoes - 6 pcs.;
• tomatoes in their own juice - 400 g;
• meat broth - 4 cups;
• garlic - head;
• butter - 30 g;
• coriander - 10 g;
• greens - a bunch.

Cooking method:

1. Meat cut into long bars, fry in butter.
2. Add quartered onion, fry until golden. Salt, pepper, sprinkle with coriander.
3. Add tomatoes, mash, simmer for 15 minutes until the liquid evaporates.
4. Pour in the broth, simmer under the lid over low heat for half an hour.
5. Cucumbers cut into slices, pour the broth, boil for seven minutes.
6. Cut potatoes into strips, fry until tender.
7. Pour potatoes with cucumbers to the meat, simmer for 15 minutes.
8. Sprinkle with herbs and crushed garlic.

Azu from beef

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 151 kcal.
• Destination: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Azu from beefin Tatar refers to traditional dishes made in Tatar, because this meat does not require long processing. It harmonizes perfectly with onions, tomatoes and lightly salted cucumbers, and garlic cloves give it a sharpness. A hearty Tatar-style beef snack is made by adding potato bars, previously fried in oil.

Ingredients:

• beef - half a kilo;
• onions - 3 pcs.;
• tomatoes - 5 pcs.;
• garlic - 3 cloves;
• pickled cucumbers - 3 pcs.;
• potatoes - 4 pcs.;
• sunflower oil - 100 ml.

Cooking method:

1. Cut the beef into bars, onion into half rings, fry until golden, pepper.
2. Grate the tomatoes on a coarse grater, season with crushed garlic, send to the basics.
3. After mixing, add cucumber bars, cover with a lid.
4. Simmer for half an hour.
5. Separately, fry the potato bars until crispy, season with salt.
6. Connect, serve.

Azu with rice - recipe with photo

• Cooking time: 1.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Azu recipe with ricein Tatar facilitates the preparation of a hearty tasty dish, which turns out to be especially beautiful. Due to the combination of beef, rice and pickles, the appetizer acquires an interesting taste and rich aroma. Piquancy is added to it by fresh tomatoes, which can be replaced with canned or tomato sauce, onions and garlic.

Ingredients:

• beef - half a kilo;
• rice - 0.3 kg;
• water - half a liter;
• pickled cucumbers - 3 pcs.;
• onion - 1 pc.;
• tomatoes - 1 pc.;
• tomato sauce - 35 ml;
• garlic - 2 cloves;
• vegetable oil - ¼ cup.

Cooking method:

1. Cut the beef into small pieces, fry until golden in a thick-bottomed stewpan. Flip with a fork every 2-3 minutes.
2. Pour rice with water, boil, salt, cook over low heat until half cooked.
3. Send chopped onion to beef, cook until transparent, add tomato cubes, after 10 minutes cucumber cubes and rice.
4. Pour in tomato sauce mixed with crushed garlic, pour in some water or broth, about two centimeters above the beef.
5. Salt, pepper, simmer until soft. Serve with gravy.

Azu in Tatar style with chicken

• Cooking time: 1 hour.
• Servings: 7 persons.
• Calorie content of the dish: 144 kcal.
• Destination: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Azu in Tatar style with chickenit turns out to be more dietary than similar dishes with beef or lamb, but it remains just as tasty and fragrant. Tender chicken meat gives the appetizer softness, so it is even suitable for serving to a child, especially if you reduce the content of pickles and spicy spices. The inclusion of potatoes makes it a dish in its own right.

Ingredients:

• chicken fillet - 600 g;
• potatoes - 1000 g;
• pickled cucumbers - 4 pcs.;
• granulated sugar - a tablespoon;
• tomato paste - 40 ml.

Cooking method:

1. Cut potatoes into slices, fry until crispy.
2. Cut the fillet into slices, fry until golden, stirring constantly.
3. Combine potatoes with chicken, add tomato paste, sweeten. Send cucumber cubes, salt, pepper.
4. Cover with a lid, send to cook for 20 minutes, insist 15 minutes.
5. Garnish with chopped parsley.

Cooking basics in Tatar - the secrets of chefs

To make tasty and proper Tatar stew, use the advice of professionals in the world of cooking:

• when cooking azu with pickles, properly fry the components separately, and then combine;
• meat should be taken chilled;
• pickles should be strong and crispy;
• it is better to remove the peel from tomatoes;
• a Tatar dish is served with cilantro, dill, pickled mushrooms, sliced ​​​​vegetables.

Video: Azu in Tatar style with pickles

As a meat component of the dish, I took a beef neck to make the azu juicier and tastier. But you can take other parts of beef.

Cut the meat into small cubes and fry over high heat with a little oil.

Due to frying over high heat, the beef will brown a little on top and will not have time to let the juice out, it will remain juicy.

Peel onions and carrots. Cut the onion into half rings, and the carrots into quarter rings. Add to the meat, reduce the heat a little and continue to fry everything together, covered with a lid.

Cut the tomatoes into small cubes.

Transfer the tomatoes to the meat with vegetables.

Pour half a glass of tomato juice, mix.

You can also add some tomato paste if you like.

Cut canned cucumbers into half rings and pour into a saucepan with the rest of the ingredients. Continue to simmer covered over low heat.

Peel medium sized potatoes and cut into cubes. Fry in a pan with vegetable oil. You can also just boil it.

Potatoes do not need to be cooked in the pan, they should only be slightly browned.

Add spices, salt and sugar to the azu. As spices, I took Caucasian seasoning, but you can take those that you like best. You can add more garlic at this stage if you like.

Transfer vegetables with beef to a saucepan, pour in a little boiled water. Water should not cover vegetables with meat. Simmer until the meat is cooked over low heat.

At the end, add half-cooked fried potatoes and simmer for about 10-15 minutes more. Check to taste, add what is missing, and you can remove from heat.

Serve azu in Tatar style with pickles and beef in a deep bowl, sprinkled with finely chopped greens. As greens, you can use fresh or dried parsley.

Bon appetit!

Azu in Tatar recipe - meat stew with vegetables (potatoes, cucumbers, onions, tomatoes, peppers, and so on). In the classic version, horse meat was necessarily used, but it is quite difficult to get this meat, so today they are prepared from any: lamb, pork, beef. Let's start cooking.

Azu in Tatar recipe with photo No. 1

For cooking, take:

• beef (650g)
• pickled cucumbers (4pcs)
• potatoes (550g)
• onion (1-2pcs)
• tomatoes (2 pcs) + tomato paste (1 tbsp)
• flour (1 tablespoon)
• garlic (3 cloves)
• salt, black pepper + red
• fresh herbs (cilantro/parsley)
• vegetable oil for frying

1. We wash the beef, dry it with a paper towel, cut it into slices of medium thickness and put it in a frying pan with oil. Fry over low heat until golden brown. Approximate time up to 20 min.

2. Then pour the pieces of beef with hot water (so that the pieces are completely covered), cover with a lid, reduce the heat and simmer for 90 minutes until it becomes soft. Take note: if the meat is stewed for a long time and is still harsh, then throw a piece of rye (black) bread or a pinch of soda into the pan - this way it will cook much faster. When the meat is almost ready - remove the lid and increase the heat so that all the water has evaporated + for a golden hue of the meat.

3. Add finely chopped onion, flour to the meat and mix. Saute until the onion is soft. Next, add grated tomatoes + tomato paste. Simmer all ingredients for up to 5 minutes. Chop the pickled cucumbers into strips, pour into the meat, mix and fry for up to 5 minutes.

4. While all the ingredients are being prepared, cut the peeled potatoes into slices and fry in oil. Don't forget to sprinkle with salt. Add the cooked potatoes to the meat, mix and cook for up to 5 minutes.

5. Finely chop the garlic + fresh herbs, add to the pan with the ingredients, sprinkle with spices, cover, turn off the stove and let the cooked dish brew for up to 10 minutes. The dish is ready!

Azu recipe in Tatar style with cucumbers №2

• any meat (beef or lamb) 500g
• carrot (1pc)
• pickled cucumbers (2pcs)
• bulb (2pcs)
• potatoes (6pcs)
• fresh tomatoes (3pcs)
• meat broth (200ml)
• melted butter (200g)
• salt, pepper (red + black)

1. We wash the meat, dry it and chop it into slices. Then we prepare the other ingredients:

• pickled cucumbers, peeled, cut into small pieces
• grated carrots (large)
• Scald the tomatoes with hot water, remove the skin and cut into squares.

2. Heat a cauldron / frying pan, add melted butter and fry the meat over high heat so that the beef / lamb browns faster and does not have time to let the juice go. Transfer to a bowl.

3. Add more oil to the pan, throw in the onion and fry until golden. Then we return the meat back, add carrots, tomatoes, spices and mix. Let all the ingredients sweat, just do not forget to stir. We do not cover with a lid. After - pour in the meat broth and simmer.

4. While our dish is being prepared, fry the potatoes in ghee, transfer to a cauldron along with cucumbers and stew the workpiece for up to 15 minutes. Sprinkle the prepared dish with chopped garlic, parsley / cilantro.

Azu in Tatar style with pickles recipe number 3 in a slow cooker

Prepare:

• pork or beef (550g)
• pickled cucumbers (3pcs)
• potatoes (6pcs)
• onion (2pcs)
• boiled water (2 multi-cups)
• tomato paste (2 tablespoons)
• garlic (3 cloves)
• spices

1. Rinse the pork/beef, pat dry and cut into slices. We put all this in a slow cooker, add onion cut into half rings, vegetable oil (1 tbsp) and set the “frying” mode for 15 minutes by opening the lid.

2. After 15 minutes, add more chopped cucumbers, tomato paste and fry for another 7-10 minutes. Next, sprinkle the meat with chopped garlic and pour water over it. We switch the function "extinguishing" to 90 min.

3. Then cut the potatoes into strips / cubes and after 60 minutes add to the multicooker bowl. Sprinkle with spices and pour in oil (1 tablespoon). Note: if after cooking the potatoes are not ready, then add another 15 minutes by setting the “stewing” mode.

Azu in Tatar recipe No. 4 in pots

• meat (beef, veal, lamb of your choice) 450g
• pickled cucumbers (5pcs)
• bulb (2pcs)
• potatoes (7pcs)
• tomato sauce (2 tablespoons) spicy or ketchup
• mayonnaise or sour cream (2 tablespoons)
• spices + bay leaf
• vegetable oil

1. We chop the meat into pieces, and the onion into cubes. Pour the tomato sauce, vegetable oil, salt and water into the pan. We heat all this, put pieces of meat, onions into the mixture, simmer for up to 5 minutes and transfer to pots.

2. Put cucumbers chopped into strips on the meat, then potatoes pre-fried in a pan (up to 7 minutes), season and fill our dish with water to the middle. We also add bay leaf, pour sour cream on top and put in the oven for 50 minutes at 180C. All is ready!

Recipe number 5 (Azu with chicken fillet)

• chicken fillets (550g)
• pickled cucumbers (4pcs)
• tomato paste / sauce (4 tablespoons)
• potatoes (5pcs)
• sugar (1 tsp)
• spices

We wash the potatoes, cut into slices / pieces, salt and fry a ruddy shade. While preparing the chicken fillet: wash, dry and cut into slices. Put in a frying pan and fry until golden brown. Then pour in the tomato paste / sauce, add sugar, fried potatoes, chopped cucumbers, mix, season and stew until cooked. After - let the dish brew for up to 15 minutes. All is ready! If you like dishes from Tatar cuisine, then cook a delicious

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. They can also be cut 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 Chiken

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
bulb onions	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.

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