Secrets and options for preparing delicious basics. Top beef azu recipes: features and cooking technology Recipe for beef azu with potatoes

Beef azu - general principles and methods of preparation

Historically, Tatar cuisine has undergone many changes over the past centuries. Original at its core, it was enriched with new knowledge and food from its neighbors. The lifestyle and conditions of this people led to the fact that the exchange of products also brought new recipes for dishes. Tatar cuisine offered its neighbors its recipes, which were instantly picked up and mastered due to practicality, rationality and accessibility.

Fried meat with a lot of fat is not typical for the cuisine of this people; hot dishes are replete with boiled and stewed meat. One of these dishes is beef azu. Don't let its name and distant origin scare you, real azu is just stewed beef, horse meat or lamb with the addition of pickled cucumber. Tatars add potatoes and vegetables, everything to taste, as desired, and always with spices. It’s a pity that words don’t convey the taste of the dish, otherwise you would already be rushing to the market for meat, tomatoes and cucumbers in order to cook it just for dinner.

Beef azu - food preparation

To prepare beef basics, take the meat of the leg or shoulder blade and remove the tendons and membranes. It is cut across the grain, then cut into small pieces lengthwise. The result is a straw 3-4 cm long and 1 cm thick. As a rule, this dish is almost lean, it is separated from the fat and fried in vegetable oil.

Beef azu - preparing dishes

Traditionally, the preparation of Tatar food involved boiling or frying in a cauldron. Aza was also cooked in a cauldron, cast iron or pot. In some places, folk traditions have been preserved to this day, but the technological 21st century has supplanted ancient equipment and has been replaced by new Teflon frying pans, alloy cauldrons and fireproof glass pans. The technology for preparing the dish has remained virtually unchanged.

Beef azu - the best recipes

Recipe 1: Beef azu in pots

This dish is easily accepted by the body, not greasy, but quite filling. In addition, portioned pots will save you from the need to use large saucepans or a cauldron. It is enough to cook the basics of beef in pots once for this recipe to become a permanent fixture in your kitchen.

Ingredients: beef (1 kg), pickles (2 pcs.), onions (2 pcs.), potatoes (3 large tubers), corn or other vegetable oil, mayonnaise, hot ketchup, pepper, salt.

Cooking method

Cut the beef into small strips and the onion into squares. In a frying pan, mix vegetable oil, water, salt and ketchup. Place the meat and simmer. Place meat in pots, then cucumbers, cut into small cubes, top with potato strips, salt and pepper. Fill half of the contents with water, put mayonnaise and herbs on top. In an hour, the delicious pots are ready!

Recipe 2: Azu with mushrooms and tomato sauce

Traditional Tatar azu is prepared according to almost the same recipe. Mushrooms are a truly Russian addition. The Russian nation consists of avid mushroom pickers, and beef meat goes well with mushrooms; it would be a real crime not to try to add this dietary component to lean beef with pickles.

Ingredients: beef (400g), champignons (200g), onion, kebab sauce (4-5 tbsp.), vegetable oil, salt, parsley, cilantro, flour.

Cooking method

Cut the meat and champignons into slices, and the onion into thin half rings. Heat a frying pan well with oil and place the meat on it. Fry for 10 minutes. Sprinkle flour over meat and stir. You can shake the pan thoroughly so that the flour is distributed evenly. Add the onion, fry a little more and pour over the sauce. Add mushrooms and salt, cover with a lid and simmer over low heat for another 20 minutes. The mushrooms should provide liquid for the sauce, but if it is not enough, add a little water or broth. Simmer a little under the lid, add greens. Hot Tatar-style azu will perfectly quench your appetite, it is rich, but not heavy, you can eat as much of it as you want, fresh vegetables will be just the thing.

Recipe 3: Classic beef azu with tomatoes

The dish is intended for passionate meat eaters who will prefer soft stewed beef with vegetables to heavy roast pork. This is a solid recipe for a large family with traditions that gathers around the dinner table to socialize and eat. Or eat and chat - whichever you prefer.

Ingredients: beef (1 kg), ghee (90g), onion (3 pcs.), tomato puree, pickled cucumbers (300g), potatoes (800g), pepper, bay leaf, garlic, herbs.

Cooking method

Prepare tomato puree - saute it for several minutes. Salt and pepper the meat, fry and add tomato puree and water. Simmer under the lid over low heat. Separately, dry the flour and dilute it with broth from stewing meat. Peel the cucumbers and cut them into strips. Sauté the onion, cut into half rings. Fry the potatoes, add to the onion, and cook over low heat for another 10 minutes. Combine everything with the meat, add pepper, bay leaf and simmer for another 20 minutes. Five minutes before readiness, add chopped tomato slices and chopped garlic. Don't forget to put chopped herbs and sour cream on the table. Hot, aromatic, good quality, a real stronghold for a large family.

Beef azu - useful tips from experienced chefs

— A basic beef recipe for children or those who need dietary nutrition can be simplified - do not fry the potatoes, but boil them separately until half cooked and add to the dish 5 minutes before the end of cooking.

— More vegetables - more nutrients. Peel the sweet pepper and cut into strips. Send it to simmer along with the meat for another 10 minutes.

— The younger the meat, the less time it takes to cook it. If the dish is prepared from veal tenderloin, the meat can be poured with the prepared sauce immediately after frying, add all the ingredients and boil.

— To cook beef in pots, you can replace mayonnaise and ketchup with sour cream and tomato juice. Tasty and healthy.

If you like spicy combinations in dishes, then you should definitely try the traditional Tatar azu with pickles.

This is a national dish of Tatar cuisine, the ingredients of which will please everyone. Meat and vegetables baked in the oven according to a special recipe will remain in your heart forever.

Azu in pots is a very tasty dish. Traditionally in Tatarstan it is prepared from lamb or young horse meat. But I cook the basics from pork. Azu turns out no less tasty and even more tender.

Cooking the basics in a slow cooker - a traditional Tatar dish. The multicooker is great for cooking basics - try it, the ease of preparation and excellent results will not leave you indifferent.

Recipe for a traditional dish of Tatar cuisine.

Azu is a traditional dish of Tatar cuisine, consisting of fried pieces of meat stewed with vegetables in a spicy sauce.

You will find an excellent combination of ingredients with this simple Tatar-style recipe. At the same time we will cook meat, potatoes, and pickled cucumber - it will turn out delicious.

The recipe for cooking the basics in Tatar style in a multicooker is distinguished by its simplicity - you mind your own business while the multicooker prepares an original, satisfying and very tasty dish for you!

Do you know what dish will surprise your family? Try this unique recipe! Beef azu in a slow cooker is a great way to make your dinner unforgettable, and Tatar cuisine will impress even a gourmet.

For lovers of chicken fillet dishes, I offer another amazing option - chicken azu. This is a tasty, very satisfying and most importantly, absolutely complete dish that does not require a side dish.

Housewives adjust almost every traditional recipe to suit their taste preferences. I bring to your attention one of these variations - homemade basics.

Beef azu with pickles is one of the main dishes in Tatarstan, and it must be prepared in accordance with all rules and customs. And this applies not only to the correct selection and preparation of ingredients. So the basics need to be cooked only in a great mood and without any resentment in the soul, otherwise all the anger will pass on to the one who eats this dish.

Azu is an ancient Tatar dish, for the preparation of which they used horse meat, lamb and beef, but not pork, since the Tatars are adherents of Islam. Today there are different options for its preparation and every housewife is ready to show off her signature recipe.

Ingredients:

• half a kilo of beef;
• onion;
• two tomatoes;
• 420 g pickled cucumbers;
• spoon of tomato puree;
• garlic clove;
• parsley.

Cooking method:

1. Cut the beef into long strips and fry in portions in refined oil. If you put all the meat in at once, it will give juice and begin to stew, but we need crispy beef with a golden crust.
2. In the same oil where we fried the meat, sauté the onion cubes until soft.
3. Remove the skin from the tomatoes and grind the pulp on a grater. Stir tomato puree in water (half a glass).
4. Take a saucepan, put meat, onions, grated tomatoes there and pour in the juice obtained from the paste. Simmer the ingredients for 40 minutes, if you have old beef, then at least an hour.
5. As soon as the meat becomes soft, add canned cucumbers cut into strips, salt and pepper, and add a bay leaf.
6. After five minutes, add the chopped garlic clove and parsley, mix, turn off the stove and let the basics brew for 15 minutes.

Cooking in a slow cooker

You can prepare the basics in a slow cooker, which will make the dish even more appetizing, because the ingredients will not be stewed in it, but simmered, which will make the meat more tender and soft. If you don’t know how to cook basics in a slow cooker, then write down the recipe.

Ingredients:

• 650 g beef pulp;
• two onions;
• two sour cucumbers;
• two garlic cloves;
• three spoons of tomato sauce (paste);
• herbs, seasonings.

Cooking method:

1. Pour oil into the bowl of the device, heat it in the “Fry” mode and fry the pieces of beef until golden brown.
2. Then we add onion quarters to it, and as soon as the vegetable becomes soft, pour in tomato sauce (paste), add salt and pepper to taste, add grated sour cucumbers and cook according to the “Stew” program for 30 minutes. If after the signal the meat is still a bit tough, then extend the cooking time.
3. Ten minutes in, add the garlic that has been passed through a press, and serve the finished basics with fresh herbs.

With potatoes

For the basics, you can take not only any type of meat, but also add other ingredients, for example, potatoes. Azu with potatoes and pickles is not only tasty, but also filling.

Ingredients:

• kilo of beef;
• 750 g potatoes;
• 350 g cucumbers from a jar;
• half a glass of tomato puree;
• two onions;
• two tomatoes;
• three garlic cloves;
• seasonings, salt.

Cooking method:

1. Take a cauldron, pour oil into it and fry thin strips of beef.
2. Separately, fry the tomato puree in oil and then transfer it to the meat, season with seasonings, add water (broth), simmer until the beef is half cooked.
3. Sauté chopped onion until transparent. We cut the potatoes into small cubes and also fry them until golden brown. Potatoes can be boiled, this will reduce the fat content of the finished product.
4. In a dry frying pan, lightly fry a spoonful of flour, then pour in a little broth in which the meat is stewed, stir, heat and, together with the onion, bay leaf, peppercorns and chopped pickles, put into a cauldron, simmer for ten minutes.
5. Then add the potatoes, after 15 minutes add grated peeled tomatoes and chopped spicy vegetables.
6. Simmer the basics for another five minutes, sprinkle with fresh herbs and turn off the stove.

Azu in Tatar

Azu in Tatar is a national recipe of oriental cuisine, which was prepared from horse meat and vegetables. Today you can cook the basics from beef, pork, poultry and even rabbit.

Ingredients:

• 320 g beef tenderloin;
• two carrots and one onion;
• two tomatoes;
• three potato tubers;
• two spoons of tomato sauce (paste);
• two sour cucumbers.

Cooking method:

1. We cut the meat into cubes. Cut the tomatoes and onions into cubes, and pickles into strips. Let us immediately note that salted or pickled cucumbers are suitable for the Tatar basics, but not lightly salted ones.
2. Cut the potatoes into cubes, grate the carrots.
3. We begin to fry the ingredients. First, put the meat in a frying pan with oil and fry until golden brown. Then pour in the onions and carrots, and after two minutes transfer the contents of the frying pan into a saucepan.
4. We add tomatoes and cucumbers, pasta, spices, add salt carefully, do not forget that the vegetable is salty. Pour water so that it half covers all the ingredients of the dish and simmer over low heat.
5. At this time, fry the potatoes until golden, and as soon as the meat is almost ready, transfer it to a saucepan. Cook for about ten minutes, the main thing is not to overcook the potatoes, otherwise you will end up with porridge with meat. Sprinkle the finished base with chopped herbs.

How to make with rice

Azu can be prepared not only with potatoes, but also with rice. It turns out to be a filling and tasty dinner. It is better to boil rice cereals in advance, so you will save time on preparing the main dish.

Ingredients:

• 320 g beef tenderloin;
• 320 g rice grains;
• carrots and onions;
• two pickled cucumbers;
• three garlic cloves;
• two spoons of tomato puree.

Cooking method:

1. We wash the rice grains, add water in a ratio of 1:2 and cook until partially cooked, about 15 minutes.
2. If you have a cauldron, then the basics can be cooked in it, overcooked and immediately simmered. If not, overcook the ingredients in a frying pan and then simmer in a regular saucepan, but it tastes better in a cauldron.
3. So, we start frying with pieces of beef, then add chopped onions and grated carrots to the fried meat, simmer the beef with vegetables for 15 minutes.
4. Then add half-cooked rice along with tomato paste, chopped garlic, cucumbers and spices. Pour in about a glass of water and simmer the basics for half an hour.

Oven baking recipe

Azu can be stewed on the stove, in a slow cooker and in the oven. For the last method, we will take clay pots, which make the dish even richer and more aromatic, and also organize a beautiful presentation.

Ingredients for two pots:

• 380 g beef pulp;
• two canned cucumbers;
• six potato tubers;
• two cloves of garlic;
• bulb;
• two large tomatoes;
• 350 ml broth (water);
• spices, herbs.

Cooking method:

1. Fry the meat pieces in oil until golden brown, then add the chopped cucumbers and onions and cook on the fire for a couple of minutes.
2. Place the contents of the frying pan into pots. Cover the meat and vegetables with small potato wedges, sprinkle with spices, chopped garlic and lay out chopped tomatoes.
3. Pour in the broth, cover the pots and place in the oven for 45 minutes (temperature 180°C).
4. Serve the finished basics directly in pots, sprinkled with herbs.

With added mushrooms

Another interesting recipe for azu involves the use of mushrooms. For the recipe, you can take any mushrooms, like wild mushrooms, oyster mushrooms or champignons. Azu can be stewed with or without potatoes. You can also use a mixture of Georgian spices, which will give the finished dish a special piquancy.

Ingredients:

• half a kilo of beef;
• 320 g mushrooms;
• 320 g pickled cucumbers;
• two onions and carrots;
• two cloves of spicy vegetable;
• two spoons of tomato puree;
• seasonings

Cooking method:

1. Fry the pieces of beef in oil, then add chopped onions and carrots to it.
2. Separately, fry the chopped mushrooms until the liquid has completely evaporated, then add the cucumbers and pasta and simmer for a couple of minutes.
3. Place two roasts in a saucepan, add seasonings, pour a little water and simmer until the meat pieces are soft.

We hope that now you have been able to get a little closer to oriental cuisine and, with the help of our recipes, appreciate its taste.

Azu in Tatar is one of the most popular recipes. Supermarkets even sell ready-made cuts of meat for it. To prepare a real Tatar basics, and not a distant variation of it, you need to follow a simple but fairly strict recipe. A real Tatar-style azu is made with pickled cucumbers; a recipe with a photo is simply necessary for this kind of dish so as not to get confused and not miss anything, because during the preparation several operations are performed (cutting, frying, mixing, stewing). One of the secrets to preparing delicious basics is using melted butter. It must be of good quality. If you don’t have it, then fry the meat in vegetable oil and the potatoes in butter.

• Beef – 500 g,
• Onion – 1 large,
• Fresh tomatoes - 3 large,
• Meat broth or hot water - half a glass,
• Pickled cucumbers – 2-3 pieces,
• Potatoes – 500 g,
• Melted butter or vegetable oil – 80 g,
• Salt – 2/3 teaspoon,
• Tomato paste – 1 tablespoon,
• Bay leaf – 1 piece,
• Pepper - to taste (I have a mixture of peppers in a grinder)

How to cook basics in Tatar style with pickles

Cooking azu has several simple rules, thanks to which you will prepare a delicious azu. And it will really be a basic dish, and not a nameless stewed potato with meat.

Rule 1. Meat for basics is first fried and then stewed.

Moreover, you need to fry the meat in a hot frying pan so that not a drop of juice leaks out of the meat. You need to fry the meat quickly enough to form a crispy crust. If you do not have ghee, then use vegetable oil. Regular butter will burn the meat.

In practice it looks like this. First, you need to cut the meat across the grain. Thin long pieces. You can, of course, buy ready-made chopped azu from the store. But we are not looking for easy ways. Personally, I dealt with very, very stringy cheap beef. But even from it it is quite possible to cut such neat pieces. This, by the way, is the beauty of dishes like the basics, that you don’t have to worry too much about choosing meat.

Next, take a frying pan. It is better if it does not have a non-stick coating. Because Teflon frying pans cannot be heated to too high temperatures - the coating will deteriorate. We put it on high heat. Pour in the oil, after a minute add the meat. In one layer! That is, we will fry in several stages. This is important so that there is not a mountain of meat in the pan, otherwise it will not be able to heat up evenly and will begin to release juice. But this is unacceptable for preparing the basics.

The meat immediately begins to sizzle. Let it cook for a minute and a half and turn it over. If it's stuck somewhere, scrape it off. Another minute and a half and that’s it.

Place the meat in a saucepan and cauldron, where the basics will be cooked. Pour more oil into the frying pan, lay out the second portion of meat and treat it in the same way as with the first batch.

Rule 2. Onions are fried in the same frying pan where the meat was fried.

This trick will make the taste of the basics more rich. Nothing needs to be washed. Burnt spots do not need to be scraped off. We cut the onion into four parts and then thinly into quarters of rings. And put it directly on the same frying pan where the meat was just fried.

Place on medium heat and fry, stirring occasionally. Gradually, the burnt residue in the pan becomes less and less, it combines with the onion. And now all the fat remaining from the meat is absorbed into the onion. You should get what you see in the photo.

Place the onion in the pan with the meat.

Let's move on to tomatoes. There are no clear rules here. Some take a jar of chopped ones in their own juice, others dilute additional tomato paste. I prefer to use fresh tomatoes. To quickly chop them, I use a coarse grater. I cut the tomatoes in half and rub the cut along a grater until only the skin remains in the palm of my hand. In just three minutes you get a whole plate of grated tomatoes without skins (the grater just won’t take them).

Add broth or hot water to the pan. A little liquid is needed. Just make sure it completely covers the meat.

Rule 3. Fried meat is stewed with onions, broth and tomatoes until soft.

You need to simmer the meat under the lid, over very low heat, so that the basics only gurgle slightly. And there are no clear instructions on time, because everyone’s meat is different. Young beef can be stewed until tender for half an hour. My meat was stewed for 1 hour and 10 minutes.

Rule 4. Potatoes are fried in melted butter.

The cutting of potatoes can be arbitrary. I like it best in strips, shaped like meat.

If you don't have ghee, just use butter. 80 grams, no less. Potatoes will absorb it perfectly. It will taste amazing. The crust is crispy and bright. There is no need to fry the potatoes until soft. She blushed - and that’s enough. Be sure to stir it several times during frying.

The potatoes are placed in a pan with the meat already completely stewed, and pickles are added. There is a rule here too.

Rule 5. Cucumbers should be salted, not pickled.

Yes, I understand that not everyone has the opportunity to prepare pickled cucumbers for the winter - after all, they need to be stored in the cellar or in the refrigerator. And if you take pickled ones, it’s not fatal. But according to the rules, you need salty ones.

Again, you can cut them however you like. I chopped them finely so that they were perceived as a flavoring addition without dominating the dish.

Next we add tomato paste, pepper the dish and add salt. Yes, yes, we add salt only at the very end. Why? Because pickles come in varying degrees of salting. And by salting your meat and potatoes before you put everything together, you risk ending up with an over-salted base. But this is definitely not part of our plans.

I ended up adding 2/3 teaspoons of salt. I mixed everything and put it under the lid for exactly 10 minutes. Heating of the stove is minimal. During this time, all the ingredients will have time to combine into a single composition, but the potatoes will not have time to fall apart.

1. Meat for azu is first fried over high heat until a crust forms, and then stewed until soft.

2. Onions are fried in the same frying pan where the meat was cooked in order to “pick up” the remaining aroma and taste of the meat.

3. The time for stewing meat depends on its quality. On average, this takes from 30 minutes to an hour and a half.

4. Potatoes are fried in melted butter (can be replaced with butter).

5. Cucumbers should be salted, not pickled.

I hope you can now cope with preparing the basics in Tatar perfectly.

Only 10 comments on the recipe

Very tasty, I’m making it for the second time. Everything is fine in your Tatar-style azu, but the pickles still need to be cut larger, otherwise you won’t taste them at all. Maybe this is good for some, but we like cucumbers to be noticeable in the dish.

Great recipe! It turned out very tasty. I don't agree about cucumbers. I cut it as finely as yours. My husband said that this is the real basics.

I grate the cucumbers on a coarse grater. Just the thing for the basics!

I cut the meat and potatoes not into strips, but into large pieces... I also cut the cucumbers into fairly large pieces... so that they can be seen and tasted... In general, I cut everything quite coarsely... And if you cut the potatoes into strips, and fry them... and then some more simmer.. it will be puree.

Natalya, in the photo you see, it’s not puree at all)) I took it myself, cooked it myself, so I’m responsible for the recipe :)

Thank you very much for the recipe. I haven’t cooked for a long time and I almost forgot how to do it. The dish really turns out great. The only thing I remember is that you need to remove the seeds from the cucumbers if you cut them larger and blanch them (pour boiling water over them). Along with the cucumbers, peppers, bay leaves and salt, you can also add a couple of finely chopped cloves of garlic.

Sergey, thank you :)

thanks for the recipe! Of all the ones I looked at on the Internet, I liked yours. I'll cook tomorrow

One more small detail, add half a glass of cucumber brine to the fry and simmer. The aromas of herbs and cucumbers will merge and it will turn out even piquant. And the recipe is wonderful. Thank you!

Anatoly, thanks for the advice!

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Azu in Tatar is considered a classic dish of Tatar cuisine. This dish has its roots in Ancient Persia. Naturally, over time the recipe has changed, but its main components have remained the same.

Azu in Tatar classic recipe

Ingredients:

• 6–7 large potatoes (1 kilogram);
• 3 pickled cucumbers;
• 0.5 kilograms of pork;
• 1 large onion;
• 1 glass of water (250 milliliters);
• 3 cloves of garlic;
• 2 tablespoons of tomato paste (50 grams);
• spices (pepper, bay leaf, salt) to taste.

Cooking method:

First, let's deal with the meat. First you need to rinse it well. After this, the pork needs to be cut into strips. Next, you should send it to the cauldron, where it should be lightly fried with the addition of vegetable oil. Now, while the meat is fried, let's move on to the onions. It must be thinly sliced ​​and added to the meat.

When the onion becomes soft, you can add water. Instead of water, you can use meat broth. Finely chop the pickled cucumbers or grate them on a coarse grater. Along with pickles, add tomato paste to the meat. Simmer the resulting mixture covered until cooked.

In the meantime, let's start cooking the potatoes. First, you need to peel it and cut it into strips. After this, the potatoes should be fried in a separate pan.

When the vegetable is almost ready, it should be added to all previous products. Finally, add spices and finely chopped garlic. Stir carefully and leave to simmer for another 6-7 minutes.

Azu with Tatar beef

Ingredients:

• Salted cucumbers;
• Potato;
• Meat broth;
• Melted butter;
• Tomato paste;
• Beef meat;
• Bulb onions;
• Salt pepper.

Cooking method:

1. Chop the peeled onion coarsely (can be into rings).
2. It is better to peel pickled cucumbers first before cutting them. You need to cut them into small strips.
3. The meat needs to be cut into large pieces, slightly oblong. In a well-heated cauldron with melted butter, fry the meat in parts until crusty. Meat should not be overcooked. If it has time to release juice, the azu will not turn out so tasty. For now, transfer the finished meat to another vessel and leave.
4. Add a small amount of melted butter to the cauldron and fry the onion in it. Fried onions in melted butter after meat have an amazingly delicious aroma.
5. Return the meat to the cauldron, now with the onions. Salt it and add a mixture of different peppers to taste. Mix thoroughly. Add tomato paste or fresh tomatoes.
6. Do not cover the cauldron and cook for a few minutes. Excess moisture will evaporate and the food will turn a beautiful red color.
7. Add the meat broth to the rest of the ingredients and simmer, covered, until the meat is done, about 45 minutes. Pour a small amount of broth over the cucumbers.
8. Cut the peeled potatoes into slices and fry in melted butter. When the meat is almost ready, you need to add pickles and potatoes and mix with smooth movements. You may need to add salt and sugar. Cover the cauldron with a lid and simmer for another 10 minutes. You can serve it with herbs and garlic.

Pork azu with rice

Ingredients:

• 1 cup rice
• 300 g pork
• 1 onion
• 1 carrot
• 450 ml water
• 100 g wheat flour
• 100 g tomato paste
• 60 g sunflower oil
• Spices as desired
• 50 g marjoram
• 1 clove of garlic
• Bunch of dill or cilantro
• 10 g butter

Cooking method:

1. Pork cut into small cubes
2. Onions and cucumbers cut into strips
3. A clove of garlic must be crushed under pressure.
4. Fry the onion for 2-3 minutes
5. Pork is coated in flour and added to the onion
6. After the meat is covered with a crust, you need to add 200 ml of water, tomato paste, garlic and cucumbers. All components are simmered for 15 minutes.
7. In 5 min. until the pork is ready, add finely chopped cilantro or dill, as well as spices
8. Rice needs to be filled with water (250 ml for 1 glass) and brought to a boil, after which it is boiled for about 10 minutes.
9. The rice must be seasoned with a small amount of butter.
10. After cooking is complete, the basics are served on a bed of rice.

Azu in Tatar style in a slow cooker

Ingredients:

• Beef 700 g;
• Potatoes 1 kg;
• onion 1 pc.;
• garlic 3 cloves;
• carrots 1 pc.;
• pickled cucumbers 300 g;
• tomato sauce 200 g;
• broth 200 ml;
• bay leaf 2 pcs.;
• salt to taste;
• pepper to taste;
• vegetable oil for frying 3 tbsp. l.;

Cooking method:

1. Peel the onion and chop coarsely. Cut the meat into strips. Grate the carrots. Cut the cucumbers into strips.
2. Lightly fry the onion in oil in the “Fry” mode. Add meat, fry for another 4-5 minutes. Salt and pepper.
3. Next, close the lid and valve and cook in the “Stew” mode for 20 minutes. Meanwhile, peel and cut the potatoes into strips. After the end of the mode, release the steam, open the lid and add carrots, cucumbers, finely chopped garlic. If the garlic is fresh, then 1 clove will be enough. Mix. Pour in tomato sauce (you can use ketchup, you can use ready-made sauce, or you can make your own from tomatoes).
4. Pour in broth or water. Add salt. Mix. Cook on the “Stew” mode for another 20 minutes. Then add the potatoes, stir and set to “Stew” for 15 minutes. Azu in Tatar is ready. Sprinkle with herbs and serve.

How to cook basics in Tatar

Ingredients:

• Fat tail fat:
• Lamb (flesh):
• Tkemali sauce:
• Salted cucumbers:
• Fresh tomatoes:
• Tomato juice:
• Bay leaf:
• Fennel:
• Cilantro:
• Hot peppers:
• "Khmeli-suneli":
• Dry spice mixture “Adjika”:

Cooking method:

1. It’s best to start by cutting the lamb flesh into thin strips.
2. In many modern recipes, vegetable oil is used as the fat component. In ancient cookbooks they often suggest using ghee or fat tail fat for this purpose. A piece of this specific lard needs to be cut into small cubes. The greaves into which pieces of lard have turned must be carefully caught. The fat that has melted out of them should be enough to fry the remaining ingredients of the future basics. Place the lamb in the resulting liquid fat.
3. It needs to be fried well. A beautiful golden brown crust should form on the meat.
4. Now it's time to add the onions to the lamb. It can be cut into relatively wide rings or half rings. They should also be well fried.
5. While the onions are browning, it's time to start working on the tomatoes. To make the hard skin easier to peel off, they need to be scalded. To do this, they need to be immersed in boiling water for a short time. Quickly remove from there and let cool. After this, the peeled skin can be removed very easily.
6. It is better to cut the cucumbers into small cubes. The pieces must be sent to the cauldron with meat.
7. Peeled tomatoes should be placed on meat and cucumbers.
8. To make the sauce in the finished basics juicier, add a little tomato juice to fresh tomatoes.
9. The spicy sourness characteristic of this dish can be enhanced. To do this, departing from generally accepted cooking traditions, you can add a little sour Georgian tkemali sauce.
10. Now, in order for the dish to acquire the necessary juiciness, you need to add water. Add bay leaves and fresh, finely chopped herbs. It doesn't just have to be fennel and cilantro. The flavors of parsley, celery and dill are suitable for this dish.
11. Now it's time to add dry spices and add hot pepper. They will complete the flavor spectrum of the almost finished dish.
12. After a few minutes of boiling, the basics in Tatar style are ready. You can serve it with boiled potatoes and fragrant leaves of fresh arugula.

Azu in Tatar

Ingredients:

• Meat - 500 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 5 pcs.
• Young garlic - 0.5 heads
• Tomatoes - 3 pcs.
• Tomato paste - 1 tbsp. l.
• Vegetable oil - 0.5 cups
• Pickled cucumber - 2 pcs.
• Greens, Pepper, Salt, Sugar - to taste

Cooking method:

1. Cut the meat into cubes and fry in very hot oil to seal in all the juices.
2. Place the fried meat on a plate. Cut the potatoes into cubes and fry in the remaining oil until half cooked. Post it.
3. Cut the onion into slices. Carrots - in small cubes. Cut the pickled cucumbers into smaller strips.
   Return the meat back to the saucepan, add the onions and carrots, fry for 10 minutes until the onions are soft. Salt and pepper.
4. Finely chop the tomatoes and add along with tomato paste to the meat and vegetables. If the pasta and tomatoes are very sour, you can sweeten it a little to even out the taste.
5. Add water and simmer for 10 minutes. Then add cucumbers and simmer for 30 minutes.
6. The liquid should boil to half. Now you need to combine the fried potatoes, chopped garlic with gravy.
7. If you don’t have young garlic, just chop 2 cloves. Heat for 5 minutes, sprinkle with herbs. Season with salt and sugar. Azu in Tatar style with beef is ready and can be served.

Azu in Tatar style in pots

Ingredients:

• Icons List
• Beef fillet 300 grams
• Potatoes 6 pieces
• Tomatoes 200 grams
• Garlic to taste
• Greens to taste

Cooking method:

1. Prepare the ingredients. Peel the potatoes, cut into cubes or not too small cubes. Cut the meat into small pieces.
2. Place in a frying pan heated with vegetable oil and fry until golden brown.
3. Pour a little oil into the bottom of the ceramic pots and place the fried meat and potatoes on it.
4. Top with pureed tomatoes. Add water until it barely covers the potatoes. Place in an oven preheated at 180 degrees for 30–40 minutes.
5. After the specified time, carefully remove the pots, squeeze a small clove of garlic into each and add the same amount of dressing. Place in the oven again for about 10 minutes. Serve the finished basics directly in the pots, sprinkled with herbs.

Chicken azu with buckwheat

Ingredients:

• chicken breast fillet - 500 gr.
• carrots - 2 pcs.
• onion - 1 pc.
• pickled cucumbers - 4 pcs.
• tomatoes - 2 pcs.
• Buckwheat - 400 gr.
• water - 1 liter
• vegetable oil - 1 tbsp.
• chopped greens - 1 tbsp.

Cooking method:

Finely chop the onion. Cut carrots and cucumbers into strips. Cut the chicken fillet into small pieces. Cut the skin of the tomatoes and pour boiling water over them. Remove the skin and cut the tomatoes into slices. Rinse the buckwheat well.

Pour vegetable oil into the multicooker bowl. Add onions and carrots. Set the “Frying” mode for 10 minutes. Then you need to add chicken fillet, cucumbers, tomatoes, add buckwheat, pour in water, and salt. Next, cook in the “Stew” mode for 40 minutes.

When the basics are ready, place on a dish and garnish with herbs.

Turkey azu

Ingredients:

• Turkey fillet - 500 g
• Pickled cucumbers - 120 g
• Tomatoes - 150 g
• Potatoes - 400 g
• Garlic - 1 clove
• Spices - to taste
• Olive oil - 3 tbsp.
• Onions - 1 pc.

Cooking method:

1. Cut the turkey fillet into small cubes, one bite size.
2. We will also cut the onion into half rings and cut the pickles into strips.
3. Pour 2 tbsp into the pan. vegetable oil and fry the turkey fillet and onion until soft, 7-10 minutes, stirring. After this, add cucumbers.
4. Cut the tomatoes into small cubes, chop the herbs and garlic very finely.
5. Add tomatoes to the pan, you can add 1 tbsp. tomato paste. Salt and pepper the contents of the pan. Add 100 ml of water and simmer until the meat is cooked.
6. Now add the herbs and garlic. Stir everything again and continue to simmer for another 10 minutes.
7. Meanwhile, peel the potatoes and cut them into cubes. Pour the remaining oil into another frying pan and fry the potatoes over high heat, stirring, until fully cooked; be sure to add salt to the potatoes at the very end.
8. Place the potatoes in the pan with the meat and vegetables. Mix everything well again and remove the pan from the heat.
9. Place the prepared turkey azu on a dish and serve.
10. The dish has a very rich taste, thanks to pickles and tomato sauce. Potatoes add satiety to the turkey base.

• If you want to cook the basics in accordance with the traditional Tatar recipe, but there is no cauldron in the kitchen, then you can use any thick-walled (preferably cast iron) pan, for example, a duck pot or a frying pan with high walls. You can prepare this dish with sunflower oil, but the most delicious basics are obtained if you use ghee;
• It is pickled (or better yet, barrel) cucumbers that should be added to the dish, since pickled cucumbers have a completely different taste and contain vinegar;
• Having prepared the basics in Tatar style, you should remember that the best addition to it will be fresh, soft flatbread.

Azu in Tatar is a delicious dish that is rightfully popular.

Having a centuries-old history, it has not lost its attractiveness today. In addition, traditional foods are an important part of the culture of the people, and getting to know the culinary side of this culture can be not only educational, but also enjoyable.