Today we will present to your attention a detailed recipe for basics in Tatar. As a rule, this dish is prepared exclusively from beef or lamb. However, such a dinner is often made from fresh pork without a lot of fat.
Consider several options for preparing the said dish in more detail.
A classic Tatar azu recipe with beef
As a rule, almost every housewife can do the basics. However, there are also such beginners in the culinary business who have no idea how to prepare the presented dish. It is for them that we decided to describe this process in detail in this article.
So, the classic recipe for basics in Tatar requires the use of the following components:
- beef as young and fresh as possible - about 400 g;
- large sweet bulbs - 2 pcs.;
- natural butter - about 50 g (can be replaced with deodorized vegetable oil);
- medium pickled cucumber - 3 pcs.;
- meat broth (lamb or beef) - an incomplete glass;
- tomato paste - 3 large spoons (can be replaced with fresh tomatoes);
- high-grade light flour - 4 large spoons.
Preparation of ingredients (meat and vegetables)
The classic basics, the recipe with a photo of which is presented in this article, should be started with meat processing. Rinse the beef in warm water, cut off all the films, and then chop into medium cubes. Next, you need to clean the onions and cut them into half rings. As for pickled cucumbers, they should be very finely chopped with a knife.
Frying beef in a pan
The presented Tatar azu recipe requires thorough frying of the meat ingredient in butter. This is the only way to get a hearty and very tasty dish that will appeal to all households.
So, having heated a frying pan with cooking oil, you should place chopped beef in it, which is recommended to be sprinkled with light flour beforehand. After the meat pieces are lightly fried, onion half rings must be added to them and similarly subjected to heat treatment.
Simmering food on the stove
How to cook azu from young and fresh beef? After the meat and onions are well fried, they should be poured with meat broth, put chopped pickled cucumbers, and add salt, any seasonings and pepper. You also need to add tomato paste to the dish. After mixing the components, they should be stewed for about half an hour. During this time, the broth will partially evaporate, making your dinner even more tasty and rich.
We serve a hearty Tatar beef dish to the table
After the meat becomes soft, it should be laid out on plates, and some side dish should be placed next to it. By the way, some gourmets prefer to eat such a dish without potatoes, rice and other ingredients, only with a piece of bread.
Pork azu recipe step by step
Tasty and satisfying basics can be prepared not only with beef, but also with pork. For this lunch we need:
- pork without fat - about 400 g;
- deodorized oil - 50 ml;
- large onion bulb - 1 pc.;
- ripe fresh tomatoes - 2 pcs.;
- thick sour cream - 4 large spoons;
- sea salt, crushed pepper, any seasonings suitable for meat - use at discretion;
- pickled cucumbers - 2 pcs.
Preparation of ingredients
To make a delicious pork azu, you should prepare the main products in advance. To do this, you need to rinse the meat ingredient, and then cut off all the films from it and chop into fairly large cubes. Next, you need to cut the onions into half rings, and pickled cucumbers - just chop with a knife. As for fresh tomatoes, they should be blanched, peeled, and then chopped in a blender.
frying process
Azu in a slow cooker, the recipe of which we are considering, turns out to be very tasty and fragrant. To prepare such a dinner, you must first fry the pork. To do this, pour deodorized oil into the bowl of the device, and then put pieces of meat to it, and after evaporating all the moisture, fry in the baking program until golden. Next, you need to add onion half rings to the pork and repeat the heat treatment.
Extinguishing process
To get a real basics from pork, the meat product should not only be fried, but also stewed along with fragrant vegetables. After the ingredients turn red, they need to put gruel from fresh tomatoes, salt, seasonings, pepper and thick sour cream. After mixing the components, they must be stewed in the same mode for about half an hour. If you are afraid that during the heat treatment the products will burn, then you can additionally pour in half a glass of meat broth or ordinary water.
Final stage
After stewing a meat product with vegetables, it should be tasted. If the pork has become soft, then it can be safely distributed on plates. Serve the finished meat dish preferably without a side dish. However, it is required to sprinkle it abundantly with fresh chopped herbs and present it to the household along with a slice of fresh bread or Tatar flatbread. Enjoy your meal!
Summing up
Now you know how to cook azu from beef and pork. If these varieties of the main product do not suit you, then they can be easily replaced with chicken or turkey breasts, as well as lamb, duck or goose meat.
Azu is a traditional dish of Tatar cuisine. It is prepared from meat, potatoes and pickles in a spicy sauce. The classic Tatar recipe uses beef, lamb or young horse meat. For the Slavic taste, pork is more familiar, which does not spoil the taste of the finished dish at all. The meat must be fried until golden brown, and only then stewed in the sauce. Only pickles prepared without a drop of vinegar should be used in cooking. If the skin of cucumbers is tender, then you can not remove it. You need to know that potatoes remain solid in an acidic environment, so they must be fried separately and only then lowered into the sauce. Instead of tomato paste, you can take fresh, well-ripened tomatoes.
Butter is best for frying foods, although margarine and lard are also suitable. Be sure to sprinkle the finished dish with chopped dill or parsley. This will not only enrich it with vitamins, but also add a light spicy note.
Pork azu with pickles is a very tasty dish, but extremely high in calories. You should not get carried away by the beautiful half of humanity, concerned about extra pounds.
Taste Info Meat second courses
Ingredients
- for 4 servings:
- Pork (pulp) - 500 g;
- Pickled cucumbers (medium size) - 2 pcs.;
- Tomato paste - 2 tbsp. l.;
- Potatoes - 300 g;
- Onion - 2 pcs.;
- Garlic - 3 cloves;
- Black peppercorns - 5 pcs.;
- Butter - 2–2.5 tbsp. l.;
- Salt - to taste.
Preparation time - 10 minutes. Cooking time - 1.5 hours.
How to cook aza in Tatar from pork with pickles
Wash the pork pulp, dry it and cut across the fibers into cubes 2 cm wide and 3–4 cm long.
Put the meat in a frying pan with heated oil and fry until golden brown.
Peel the onion and chop finely.
Fry the onion in oil until light golden.
Put the onion and tomato paste to the meat, salt to taste.
Mix the mixture and pour hot water or broth so that the liquid only slightly covers the meat.
Close the pan with a lid and simmer the meat for 40-50 minutes over low heat.
Peel potatoes and cut into large pieces.
Fry potatoes in oil until half cooked.
Peel the pickled cucumbers, cut into 4 parts lengthwise and finely chop across.
Pickled cucumbers have a specific, "barrel flavor", which is not to everyone's taste. In order not to spoil the finished dish, it is best to fry them in a pan with a little butter before laying them.
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Peel the garlic cloves from the dry shell and pass through a press or chop in a special garlic mill.
Add pickled cucumbers, potatoes, garlic and peppercorns to the meat.
Simmer everything together for about 15 minutes under the lid. Salt if necessary.
When serving azu, it is advisable to sprinkle with chopped herbs.
Azu in Tatar from pork is ideal for cooking in a slow cooker. To do this, you just need to put all the fried foods into the bowl of the appliance, pour over the prepared sauce and set the timer in the “Stewing” mode for an hour and a half. After the beep, the dish is ready to serve.
Pork azu with pickles is a dish reminiscent of a traditional Tatar cuisine recipe. Preparing quickly and simply - even a novice hostess can handle it!
IngredientsPork azu recipe with pickles
Rinse the pork under running cold water, pat dry with paper towels and cut into thin strips. Cut the onion into small cubes and fry in vegetable or butter until half cooked. Add the meat to the onion pan, fry on all sides for a few minutes.
Chop the tomatoes (you can do this with a meat grinder), crush the garlic and add to the meat. Simmer the contents of the pan for 5 minutes. Cut pickled cucumbers into small cubes and also send to the pan. Add boiled water or chicken broth - whichever you prefer. 
Diversify your menu with fragrant meat basics! Simmer everything for about 10 minutes, then turn off the fire. Cut the potatoes into thick slices and fry in a separate pan until half cooked. Add to meat with vegetables and simmer until potatoes are cooked. Add salt, spices. Decorate the finished dish with herbs and serve with fresh vegetables and various sauces. Helpful Hints:
- You can add carrots and bell peppers to the pork azu - so the dish will be even brighter and more satisfying.
- As a dressing, you can use tomato paste or sour cream - just add a small amount of them to the meat and potatoes a couple of minutes before cooking.
Enjoy your meal!
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. 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, 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. Enjoy your meal.
Dishes of Tatar cuisine are distinguished by their nutritional value and piquancy. Probably, for this reason, they have taken root among people of other nationalities. If you have not yet heard how to cook Tatar azu from pork with potatoes, then we bring to your attention this recipe. Azu - translated means pieces of meat in a spicy sauce. Initially, it was prepared from beef, but now pork, turkey, and even horse meat are used to prepare this dish.
How to cook pork azu with potatoes?
Traditionally, in addition to meat, various vegetables were added to this dish - onions, sweet peppers, tomatoes and even pickles. An unusual combination of tender meat with red onions and pickles will certainly be appreciated by men.
Ingredients.
Pork pulp - 350-400 g; sweet pepper - 2 (it is better to take different colors); red onion - 1 head; pickled cucumbers - 2-3 pcs.; potatoes - 6 pcs.; 2 tbsp. l. tomato paste and vegetable oil; red wine - 100 ml; garlic - 2 cloves; 1 tsp paprika and hot ground pepper; cumin - 0.5 tsp; salt to taste; a small bunch of parsley.
Actually the recipe for basics in Tatar from pork with potatoes:
After washing the meat with water, remove moisture from it with a napkin, cut it into small cubes. In a frying pan, heat the oil well, send the meat there for frying. When it is browned, cut the onion into rings and send to the meat. Fry until the onion is cooked through. In the meantime, clean the rest of the vegetables.
Remove seeds from peppercorns, cut into strips, cut cucumbers into thin slices. Peel the potatoes from the skin and cut like a soup. If you like large pieces, cut into 6 pieces, it doesn't matter. Cover potato slices with cold water and set aside. Now we send chopped peppers and cucumbers to the pan. After lightly frying them together with meat and onions, put paprika and hot peppers, and also add tomato paste there. After mixing the ingredients well, simmer without adding liquid for about 10 minutes.
In the next step, you will need a saucepan. We shift the meat with vegetables into it. Now you need to pour in 100 ml of red wine, mix everything again and pour in half a liter of water. If you have the opportunity to pre-cook the broth - meat or vegetable, do it. Then instead of water you use it. The dish will turn out more satisfying and rich. If not, add water. Stew pork with vegetables for 15-20 minutes, after which we put potatoes on them. We continue the final stewing process until the potatoes are ready, approximately in time it takes 20 minutes. At the very end of cooking, salt the dish to your liking, add cumin and chopped garlic to it.
Azu is served in Tatar style only hot, putting it on a large deep dish. Topped with finely chopped parsley.
Meat Selection Tips
The main product that is the basis of this Tatar dish is, of course, meat. Tatars usually cook azu from lamb or beef, but if you prefer pork, then choose the fatter parts of the carcass. The collar will fit perfectly. If not the neck, then at least the back. She is soft and juicy. Always use only fresh meat that has not been frozen. Always cut it against the grain so that it cooks faster and melts in your mouth.
How to cook tasty pork azu?
Are pickles necessary?
Some housewives say that real basics are prepared without pickles, such comments can be found on various forums on the Internet. However, Tatar women cooked the basics from what was at hand, often it was pickles that helped them out. Therefore, you can add any vegetables that you like.
Can fresh tomatoes be used?
Instead of tomato paste, some people add fresh tomatoes. If you use them in the basics in Tatar, then you can do without pickles, as tomatoes will give that very sourness. Hot peppers are always present in the original recipe. You can take both ground and capsicum. Lay it to your liking. Sometimes, at the end of cooking, the dish is sprinkled with lemon juice, which gives an additional delicate aroma and stimulates the appetite.
Is it necessary to put potatoes?
Is it necessary to put potatoes in Tatar style with pork? People who adhere to a healthy diet consider the combination of meat and potatoes unacceptable. However, the Tatars, who are the creators of this hearty dish, hardly thought about the benefits of separate meals. This dish is especially loved by men for its satiety and specific taste, so there must be potatoes in it.
If you have a type of potato that cooks quickly, there is a risk that it will boil in a saucepan. In order for the potato pieces to better hold their shape, you can pre-fry them separately, and then add them to the pan to the rest of the stew ingredients. In this case, the extinguishing time should be reduced by half.
In fact, the process of preparing azu in Tatar is not associated with any insurmountable difficulties. This dish, in fact, resembles our vegetable stew with meat. The principle of its preparation is clear to everyone - we fry and stew meat with vegetables. But as for taste, here you need to choose the best option, experimenting with the addition of various vegetables and spices. Try to make Tatar basics with potatoes, taking into account the preferences of your family members, you will see that in any case it will turn out spicy and tasty.
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