home / Salads/ How to cook basics in Tatar: recipes with photos. Azu recipes: classic and unusual options, tips and secrets

How to cook basics in Tatar: recipes with photos. Azu recipes: classic and unusual options, tips and secrets

The azu recipe is considered one of the most ancient in Tatar cuisine. There are dozens of variations of it, and each hostess is sure that only her basics are “correct” and the most delicious! According to tradition, the dish is prepared from horse meat, lamb or beef (pork is not used, since most Tatars profess Islam). The meat is fried and then stewed in a spicy or not very spicy tomato sauce. To it is added fried potatoes and pickles, without which a real azu is simply unthinkable! Yes, yes, beef azu with pickles is a classic and authentic recipe.

In addition to the three basic ingredients, carrots, bell peppers, mushrooms, cabbage and other vegetables may be included in the composition of the dish. In this case, the consistency can also be different, both thick and more liquid. In the latter case, a spoon is served with the azu so that you can enjoy the sauce to your heart's content.

Basic rules for delicious azu

The meat is first fried and then stewed.
Onions are sautéed in the same pan where the meat was fried.
The beef is stewed in tomato sauce until tender, and only after that it is combined with fried potatoes.
Pickled cucumbers are always added, which give the azu a special, recognizable taste.
Garlic, herbs and spices are put at the very end of cooking.

What dish to cook in?

It is better to fry meat in a cast-iron pan, which heats up well and keeps the temperature for a long time. For long-term stewing, a saucepan with a thick bottom, a saucepan or a cauldron is suitable. You can cook basics in clay pots in the oven - it will turn out very tasty, especially if you add a spoonful of sour cream or yogurt at the very end.

Ingredients

beef 500 g
vegetable oil 2-3 tbsp. l.
onion 1 pc.
tomatoes 2 pcs.
tomato paste 1 tbsp. l.
hot water 0.5 tbsp.
potatoes 500 g
pickled cucumbers 2-3 pcs.
salt 0.5 tsp
bay leaf 1 pc.
garlic 1 tooth
red ground pepper 2 chips
ground black pepper 2 chips.
garlic 2 teeth
parsley 5 g

Recipe for beef azu with pickles

Cut the beef across the grain into long pieces 1 cm thick. Perfect fit beef tenderloin or pulp, without tendons and films.
We take a frying pan, heat it red-hot and pour in a little vegetable oil. We spread the meat in one layer, that is, fry it in several stages, in portions. If all the beef is immersed in the pan at once, it will not get nice crust, but will begin to lose juice and stew. And for cooking basics, this is unacceptable, the meat must be fried, “seal” all the juices inside. Be sure to cook without a lid, over high heat, for 2-3 minutes, without adding salt! When the first portion is ready, add a little oil again and fry the next one.
We put all the fried meat in a cauldron or in a saucepan, where the azu will be stewed.
In the same pan where the meat was cooked, we will pass the onion. No need to wash it or wipe it with a napkin - all the fat and meat juices will be absorbed into the onion during frying, which will make the taste of the azu very rich. Cut a large onion into cubes and fry for 2-3 minutes, until soft, stirring with a wooden spatula. Combine onions with fried beef.
Next, prepare the tomatoes. We peel a couple of large tomatoes from the skin, and then grind them through a grater. Pour the resulting tomato puree into a saucepan with meat. There we also add 1 tablespoon of good tomato paste (without starch in the composition), diluted in 0.5 cups of hot water. If a fresh tomatoes was not at hand, you can replace them with tomatoes from a can, canned in own juice- you will need 200 g of grated tomatoes.
We put the pan with the fried meat, onion and tomato sauce on low heat and simmer under the lid. If there is not enough liquid to completely cover the meat, you can add a little boiling water.
Young beef will cook in 30-40 minutes, older and tougher meat will be stewed for more than 1 hour. Salt is not necessary! We will add salt at the very end of cooking, focusing on the degree of salinity of cucumbers and potatoes. The beef should reach full readiness, that is, become soft when pressed and easily shredded.
While the meat is stewing, we are preparing the potatoes. We clean the tubers from the peel and cut into strips or large pieces. Fry in hot oil until almost done. It is not necessary to fry until soft and crumbly, since the potatoes will still be stewed with meat. But it should not be raw either, otherwise, when immersed in tomato sauce stays too hard. In the process of frying, salt the potatoes by adding 2-3 pinches of salt.
Fried potatoes put in a pan with already fully cooked beef. There we also put pickled cucumbers, cut into strips. Salt and pepper to taste, add bay leaf. Gently mix everything, cover with a lid and simmer over low heat for literally 5-7 minutes - this time is enough for all the ingredients to combine and the potatoes to reach the condition.
At the very end, add finely chopped garlic and parsley, mix and remove the pan from heat.
Let the azu brew for 10 minutes under the lid.

Serve the dish hot, sprinkled with fresh herbs.

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 into cubes fresh tomatoes.

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. It's delicious and fragrant dish Tatar cuisine is served in deep plates, hot and sprinkled with finely chopped herbs. Enjoy your meal. 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 pieces. 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, pour the meat with onions 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. Put in a clean pan 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. Enjoy your meal.

…. This list is endless.

Today we will prepare a traditional Tatar dish called azu - a hearty, tasty, fragrant and healthy dish!

Cooking it is not difficult, especially if you have at least a little culinary experience. But even if there is none, then I guarantee you that everything will work out for you the first time. And everyone who is lucky enough to try this dish in your performance will simply gasp with delight.

What is this dish? In fact, this meat is beef, lamb, less often chicken, with potatoes, tomatoes and pickles, quite spicy. Of course, you can cook it from pork, but in the original it is not welcome, since the homeland of the dish is the area where Islam is preached. And in this religion they do not eat pork.

it classic version cooking, which can be enriched for example with carrots, bell pepper, young zucchini. That is, the recipe can be varied according to the season, the availability of products and taste preferences.

Cutting the ingredients can also be different - cubes, large cubes, pieces. At the same time, we try to cut all the ingredients in the same shape and approximately the same size so that the dish is not only tasty, but also looks presentable.

A feature of the preparation is that all the ingredients are first fried, and all separately. And then they are all stewed, already in a certain sequence. The dish can be cooked with more liquid, or less, depending on cooking preference.

And if you are interested this recipe, then in order not to waste your time, let's move on to the recipe.

Azu in Tatar style with lamb, potatoes and pickles

Today I will cook a lamb dish. Personally, I like it most of all from this meat. Lamb cooks quickly, the meat is moderately fatty, at least not as lean as young veal or beef. And the most important factor is the end result, it invariably strikes the taste imagination of everyone who eats cooked food.

Of course, I prefer lamb only if I have an excellent piece of meat, preferably fresh or frozen. Or frozen, but on their own. In this case, I know for sure that the meat was no longer defrosted and retained all its best qualities.

If I don’t have such meat, then I calmly buy young veal, or, in extreme cases, beef, which will take a little longer to cook.

By the way, in stores now almost always slicing meat for azu is sold. You buy a package, or by weight, in which case the issue with meat is generally solved easily. Come home and cook quickly.

We will need:

lamb (beef) pulp - 600 gr
onion - 1 - 2 pcs
potatoes - 600 - 700 gr
tomatoes - 2 - 3 pcs (or tomato sauce, or pasta)
pickled cucumbers - 2 - 3 pcs
garlic - 2 cloves
broth - 1 - 1.5 cups
vegetable oil - 100 ml + 50 ml
melted butter - 2 - 3 tbsp. spoons
red capsicum- 1 small
spices
salt, ground black pepper - to taste
bay leaf - 1 pc.

Cooking:

1. If you use fresh meat, then it must be washed, drained of water and dried with a paper towel. This must be done, because it will subsequently be fried in hot oil. And the water remaining on the meat will interfere with the formation of a “quick” crust, in addition, there will be a lot of hot splashes that can burn you.

If the meat was previously frozen, then it should be properly thawed. This can be done by putting it in the refrigerator beforehand. Or thawed at room temperature.

Defrost meat in hot water or the microwave is not worth it, this disrupts the structure of the fibers, and the meat can turn out tough and tasteless.

2. Cut the meat across the fibers, first into 1 cm thick layers, and then into long sticks, also 1 cm thick.

3. Peel and cut the onion into thin half rings. If you cut it thinly, then during the cooking process it will become almost invisible, and certainly will not be felt and crunchy on your teeth. But it will give all its juice and taste to meat and sauce.

Onions, take a large head, or two medium ones. In general, in such cases there is not much onion. It is he who enriches the meat with its taste and makes any dish more juicy, fragrant and tasty!

4. As we can see from the recipe, we need tomatoes or tomato paste. Tomatoes give the dish not only taste, but also color, so it is important that they are ripe and red. What color will the dish being prepared be from pink tomatoes?

Therefore, there are several options. The first and best are red, delicious tomatoes.

After all, a delicious dish is obtained only from delicious products!

But where to get them, if not the season? If you cook in the winter, as I do now, then use tomatoes and prepare a spoonful of store-bought tomato paste. It is highly concentrated and will certainly give the desired color.

Well, I always have mine. This is not even pasta, but fresh tomatoes twisted through a meat grinder, which I in large numbers I prepare in autumn. And I have enough of them until the summer, and even until the time when new tomatoes ripen.

5. If you use fresh tomatoes, then you must first remove the skin from them and cut them into smaller pieces. It is easy to remove the skin, you can make a cross-shaped incision on top of the fruit and scald it with boiling water, to be sure, hold it in it for another 3-4 minutes. Then rinse with cold water.

You can not remove the skin, but just rub the tomato on a grater. The whole skin will remain in your palm.

6. Well, let's finally start cooking. All other ingredients will be cleaned and prepared already in the process, so as not to waste too much time.

Pour 100 ml into a heavy bottomed pan. vegetable oil (about 3 - 4 tablespoons). Warm it up to a bluish haze, the oil should warm up well.

7. Gently lay out the meat and mix immediately. Our task is to quickly fry it until a crust forms, that is, “seal” the juice inside. In this case, the meat will turn out juicy and tasty.

If the meat is fresh, then this process will happen very quickly. If it is frozen, then a small amount of liquid may appear, which must be evaporated as quickly as possible. Therefore, in both cases, we fry the meat at maximum heat.

Stir occasionally to make sure it cooks evenly.

8. As soon as the meat reaches the desired condition, transfer it to a plate, while trying to leave all the oil in the pan. We will fry onions on it. If you put the meat along with the butter, then you will have to pour a new portion for the onion, and this is not desirable, the dish will turn out to be too fatty.

There is one more nuance to which I would like to draw your attention. When frying meat in an ordinary, even a cast-iron skillet, a brown coating from frying can form on the bottom and walls. It's okay, you don't have to wash the pan. Fry the onion right in it. He will collect all the "fried" plaque and add flavor to the dish as a whole.

I now have a very good frying pan with thick walls and a bottom in which almost nothing burns. Therefore, no plaque formed in it, and I cannot show it to you.

9. And so, after putting the meat in a separate plate, fry the onion in the remaining oil until golden brown.

10. In between, while the meat and onions are fried, you can peel the potatoes. For now, just clean it and put it in cold water. We'll cut and fry later, but for now we will not be distracted so that nothing is overcooked with us.

11. When the onion is fried, add meat to it.

Then lay out the prepared tomatoes, or in this case, I add my tomato sauce. There is one small nuance here, if you have already prepared store-bought tomato paste, now is not the time for it. I'll let you know when it needs to be added.

12. Stir, reduce the heat to medium and fry everything together for 4 - 5 minutes.

13. Add broth. Best to add meat broth, but you can also vegetable, or, in extreme cases, boiled water. I add broth frozen in molds, I always have it in the freezer in reserve.

The broth or water should cover the meat with onions. But not much, a lot of liquid for this dish we do not need.

14. We wait until it boils, reduce the heat to a minimum and cover with a lid. Simmer until the meat is ready. If it is lamb, or young veal, then the time may take from 30 minutes to an hour, but if you cook from beef, then the time may increase to 1.5 hours.

Let's not salt, it's not time yet. Do not forget that we have not yet used pickled cucumbers.

15. In the meantime, the sauce with meat is stewed and gaining flavor, let's take care of the potatoes. If it has already been cleaned by that time, then we cut it into strips, not very thick, but not thin, of course!

Are you tired yet? Is everything clear in the description? ... I hope that everything is fine. Then let's move on!

16. In a separate frying pan, you need to warm the remaining vegetable oil - 50 ml. When it warms up, put the potatoes in the oil and add the melted butter. It will give taste and aroma, so if there is oil, then be sure to add it. If not, then pour a little more vegetable. But just enough to fry potatoes on it, and so that there is not too much oil.

Fry until done, or almost done. The potatoes should remain unchanged, that is, in the form of straws. If you fry it until fully cooked, then it will begin to break down and the dish will lose its attractive appearance.

Therefore, fry and gently mix with a silicone spatula so as not to damage it, until it is almost ready. After the end of frying, the potatoes will still be stewed together with all the products for 10 minutes. During this time, almost ready potatoes will be cooked completely.

About halfway through the frying and turning process, salt the potatoes to taste.

17. In the meantime, we need to chop the garlic, cook the red capsicum and spices. Since it's an Asian dish, I'll make a spice mix with ground cumin and coriander, and add some paprika for color and extra flavor.

You can add any spices, but those that are combined with meat are better. You can also add them to taste. My mixture amounted to an incomplete teaspoon.

18. Also cut the cucumbers into small strips. It is believed that only pickles should be used to prepare azu. I try to stick to this rule. But sometimes I break it, and I cook from my home canned cucumbers, this time I have a jar open. Overeating!!!

I think such cucumbers cannot harm our dish in any way. Therefore, I calmly take and use them.

19. Add garlic, pepper and spices to the sauce with meat about 30 minutes before it is ready. At the same time, check the amount of liquid. If it's all gone, add a little more. If, on the contrary, there is too much of it, then 10 - 15 minutes before readiness, you need to open the lid and add fire. Excess liquid will evaporate.

20. After the allotted time, namely, when the meat becomes soft and fully cooked, add cucumbers, and if you have prepared store-bought tomato paste, then it is enough (1 - 1.5 tsp is enough). Stir and fry everything together for 5-7 minutes. Then test for salt. If required, salt to taste. By the way, I didn’t need it, the sauce turned out just right.

By that time, there should be practically no liquid left in the pan.

21. Put the bay leaf in the sauce and add black pepper to taste. Also carefully, so as not to break, lay out the potatoes. Mix carefully with a silicone spatula. Reduce heat to low, cover with a lid and simmer for 10 minutes. In the middle, mix again gently.

22. Turn off the gas, do not open the lid. Let stand 10 minutes.

23. Grind fresh herbs, serve, sprinkling it on the dish as desired.

I served azu along with a salad from fresh cucumbers, tomatoes and radishes with fresh herbs and seasoned onions, which has a wonderfully balanced composition useful substances, trace elements and vitamins.

The dish succeeded. But as always! This is good, that it will turn out badly, it cannot! Everyone ate with pleasure and pleasant smacking. Well, good! Another delicious dinner I fed my family and shared the recipe with you!

Azu in Tatar with beef in the form of soup or sauce

As I said above, azu can be cooked not only without liquid, but also in the form of a thick soup that will replace both the first and second courses at the same time.

In fact, such a dish is prepared in almost the same way as the first recipe, but with its own little twists. And of course, since this is a soup - a sauce, you will need more liquid.

A very good and tasty recipe, which I am sure everyone will like without exception.

By the way, take note that the basics can be cooked in a slow cooker. Many use this method, and it is their priority.

And for a change, it can be cooked in pots. And it will be a completely different delicious dinner.

But today we will not be scattered, but we will fully enjoy it very much. delicious recipe. And we will leave all subsequent options for other articles. Moreover, knowing the whole mechanism for preparing the main dish, it will not be difficult to use any other variations.

Friends! Well, how do you like the recipe? What do you think? Did you like it?

I will be eternally grateful to you if you share this article with your friends in the social. networks. For me, this is always a kind of virtual assessment of my work.

Also I will be glad to all comments with your opinion, wishes and remarks. After all, communication is always so great!

And in conclusion, I want to tell you - cook the basics in Tatar style, and eat to your health!

Enjoy your meal!

Thank you for reading the article to the end.

Each nation has its own culinary traditions and its favorite and revered dishes, the recipes of which are passed down from parents to children.

But it often happens that this or that the National dish becomes a global treasure. Such unique dishes include, for example, Olivier salad, chicken with curry sauce and, of course, Tatar azu.

A bit of the history of the dish

Azu is perhaps the most famous dish of Tatar cuisine. In its preparation, meat is used with the addition of vegetables.

Tatar cuisine is characterized by an abundance of delicious meat dishes, which is not surprising if we remember that the ancestors of this people were nomads, and the main thing in their diet was meat.

As for azu, the very name of this dish is apparently very ancient, since there is an opinion that it comes from the word “azdyk”, which is translated from Tatar as “food”. And from the Persian language "azu" is translated as "pieces of meat." Which, in general, is also food.

True, the recipe for preparing azu that has come down to our times is not so ancient. The obligatory components of this dish are potatoes and pickles, and these vegetables, as you know, appeared in Europe not too long ago.

However, 200-300 years is also not a short period for which the dish became popular, and the journey through the kitchens began. different peoples, and the recipe has many additions, changes and even upgrades. But the same traditional recipe Azu in Tatar is also not forgotten.

Traditional (classic) recipe

Ingredients	Quantity
Meat, preferably beef -	0.5 kg
Potatoes (medium size) -	6–7 pieces
Carrot -	1 PC
Onion -	2 medium onions
Pickles -	2 pieces
fresh tomatoes -	2–3 pieces
Ghee -	200 grams
Meat broth -	200 ml
Seasonings and salt -	taste
Time for preparing: 150 minutes	Calories per 100 grams: 164 kcal

In accordance with this recipe, the dish is prepared from meat, usually beef, less often lamb or horse meat. But not chicken, and certainly not pork, which Muslims do not eat.

In addition, a cauldron is used to prepare azu. In Tatar cuisine, they cook in it different dishes, boiled, stewed and fried. A cast-iron cauldron is good because it allows you to simultaneously fry and stew a large amount of various products.

The process of preparing a step-by-step recipe for basics in Tatar with a photo:

Cut the meat into oblong slices the size of a finger;
Cut the onion into half rings, and peeled pickles and carrots into small pieces. Scald the tomatoes with boiling water and, freeing from the skin, cut into cubes;
Ignite the cauldron well and fry the meat in melted butter. It is recommended to do this on a high enough heat so that a crust quickly appears on the pieces and the meat does not have time to give juice. Then take out the meat on a plate;
Add more oil to the cauldron and fry the onion;
As soon as the onion is golden in color, return the meat back to the cauldron, add carrots, salt and seasoning from a mixture of peppers, mix well and send tomatoes to the meat and onions;
Simmer a little, stirring constantly. It is not necessary to close the lid, this will make it possible for excess moisture to evaporate from the tomato. Add meat broth to the cauldron and continue to simmer under the lid until the meat is fully cooked;
While the meat is stewing, put cucumbers in a small amount of broth, peel and cut potatoes into cubes and fry them in melted butter;
When the meat is cooked, add cucumbers and potatoes to it, stir and simmer for another 10-15 minutes;
Sprinkle the finished azu with a mixture of finely chopped garlic, parsley and cilantro.

The process of preparing this dish is slow step by step, but it's worth it. The dish turns out surprisingly tasty, fragrant, and the meat is juicy and tender.

And now watch the video, which shows all the stages of preparing this nutritious meat dish:

Modern varieties of Azu in Tatar

They say how many housewives, so many recipes. And now there are many varieties of this dish. Sometimes only the main ingredients, such as meat, cucumbers and potatoes, remain common to them.

And even then not always, there is, for example, a recipe for azu from fish. It is prepared in much the same way, only instead of beef they take fish fillet, usually red. And meat for azu is used in a variety of ways: chicken, turkey, rabbit, pork.

In a number of recipes, ghee is replaced with sunflower oil, fresh tomatoes tomato paste, and a mixture of peppers spicy adjika. Along with onions, carrots are often added, and sometimes even raisins.

The dish does not get worse from this, on the contrary, it acquires new shades of taste.

Progress does not stand still, a variety of technical innovations and devices appear that facilitate the hard work of a culinary specialist. So, many modern housewives are happy to cook in a slow cooker.

Azu in Tatar from lamb in a slow cooker

Composition of products:

Meat (lamb shoulder) - 0.5 kg;
Potatoes - 5-6 pieces;
1 onion;
Carrots - 150 grams;
Pickled cucumbers - 2-3 pieces;
Raisins - 150 grams;
Garlic - three cloves;
Water - 2 glasses;
Tomato paste - 2 tablespoons;
Sunflower oil;
Salt and spices (pepper, bay leaf, and so on).

Take care of the menu for the holidays in advance. Cook with love!

In you will find wonderful recipes meat soufflé, which is prepared quickly and easily.

Treat yourself, beloved, with a Raffaello cake. read step by step recipes. Yes, there are a lot of calories, but you don’t cook it every day. Sometimes you can afford it, because it's a lot of fun!

Cooking:

Cut the meat, carrots and potatoes into cubes, finely chop the onion;
Pour oil into the bottom of the multicooker and fry the meat until crispy;
Put vegetables and fry them together with meat for 5-10 minutes;
Without changing the frying mode, add cucumbers, fry for another 2 minutes and turn off the slow cooker;
Put potatoes, tomato paste and raisins in meat and vegetables, as well as spices and garlic, passed through a garlic press. Mix vegetables and spices, pour water and salt;
Close the lid and cook the azu for 1 hour in the mode intended for cooking liquid dishes.

This, of course, is not a classic Tatar basics, but, undoubtedly, a tasty and nutritious dish.

Only instead of lamb in the recipe there will be beef traditional for this dish.

If there is a desire to cook the basics in accordance with the traditional Tatar recipe, and there was no cauldron in the kitchen, then you can use any thick-walled (preferably cast-iron) pan, for example, a roaster or a frying pan with high walls. You can cook this dish on sunflower oil, but most delicious azu obtained if ghee is used;
Salted (and preferably barrel) cucumbers should be added to the dish, since pickled ones have a completely different taste and contain vinegar;
Having prepared the basics in Tatar, you should remember that the best supplement to it there will be fresh, soft cakes.

Azu in Tatar is delicious dish which is rightfully popular.

Having a long history, it has not lost its attractiveness even today. In addition, traditional dishes are an important part of the culture of the people, and acquaintance with the culinary side of this culture can be not only informative, but also pleasant.

A well-known dish of the national Tatar cuisine is azu. Juicy pieces of meat cooked with potatoes and spicy sauce from onions, tomatoes, garlic and, of course, with the participation of pickles, many love.

Traditionally, beef (veal) or lamb is used to prepare azu. But there are azu recipes with chicken, turkey, beef stew.

Potatoes are also sometimes replaced with rice or buckwheat.

The proposed azu recipes will allow each housewife to choose the option that will be most acceptable and the whole family will like it. Step-by-step recommendations will help to make this dish correctly, in compliance with traditions. The available "secrets" of cooking a real azu will be revealed to all lovers of a tight and tasty meal.

Classic pork azu

Products:
1. Pork - 200 gr.
2. Pickled cucumbers - 3 pcs.
3. Tomatoes - 1 pc.
4. Onion - 1/2 pc.
5. Vegetable oil - 1 tbsp. a spoon
6. Tomato paste - 1 tbsp. a spoon
7. Garlic - 1 clove
8. Parsley - 1 sprig
9. Ground black pepper
10. Salt

How to cook classic pork azu:

Cut the pork into strips and fry it on all sides in oil for several minutes. Throw onion, thinly sliced, into the pan. Add pickled cucumbers, cut into strips. Sprinkle with pepper, salt.

Dilute the tomato paste with water and add to the meat, along with chopped tomatoes, parsley and garlic. Bring the classic pork azu to a boil, make the fire quieter, cook for minutes.

Serve with a side dish and eat.

Azu meat with pickled cucumber

Products:
1. Meat - 500 gr.
2. Tomato paste / tomatoes - 150 gr.
3. Pickled cucumber - 150 gr.
4. Carrots - 100 gr.
5. Onion - 1 pc.
6. Garlic - 3 cloves
7. Ground black pepper
8. Bay leaf
9. Seasonings

How to cook meat azu with pickled cucumber:
Cut the meat into cubes, fry in well-heated oil until brownish. Put the peeled vegetables together with onions and cucumbers in a combine bowl, chop, pour the mixture into the meat, add carrots and tomatoes, simmer everything together over low heat.
At the end of cooking the basics of meat with pickles, add garlic, bay leaf, pepper and other seasonings to the pan. Good as a side dish for a meal. pasta or boiled rice.

Azu in Tatar

1. Meat - 500 gr.
2. Potatoes - 7 pcs.
3. Pickled cucumbers - 2 pcs.
4. Onion - 2 pcs.
5. Garlic - 2 cloves
6. Tomato paste / ketchup - 1 - 2 tbsp. spoons
7. Bay leaf
8. Pepper
9. Salt
How to cook aza in Tatar:
Cut the washed meat (beef, lamb, horse meat) into strips and put it in a cauldron with heated vegetable oil fry a little.
Cut the onion into thin half rings, add it to the meat and fry until the onion becomes soft.
Grate cucumbers on a coarse grater, add them together with tomato paste and a small amount of water (broth) to a cauldron with meat.
Cover the cauldron with a lid and simmer its contents until the meat is ready.

Cut the peeled potatoes into strips and fry in a separate frying pan, a few minutes before they are ready, transfer it to a cauldron with meat.
Add ground pepper, salt, chopped garlic and bay leaf to the meat, mix gently and simmer the hearty azu in Tatar style until fully cooked.