Delicious beef azu with pickles. Azu cooking recipes

Azu from beef - general principles and cooking methods

Historically, Tatar cuisine has undergone many changes over the past centuries. Original in its basis, it was enriched with new knowledge and food from its neighbors. The way of life and conditions of this people led to the fact that the exchange of products introduced new recipes for dishes. Tatar cuisine, on the other hand, offered its neighbors their 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 abound with boiled and stew. One such dish is beef azu. Let its name and distant origins not scare you, the real azu is just stewed beef, horse meat or lamb with the addition of pickled cucumber. Tatars add potatoes and vegetables, all to taste, at will and always with spices. It is a pity that words do not convey the taste of the dish, otherwise you would have already rushed to the market for meat, tomatoes and cucumbers in order to cook it just for dinner.

Azu from beef - food preparation

To prepare azu from beef, leg or shoulder meat is taken, freed from tendons and films. It is cut across the fibers, then cut into small sticks along. It turns out straws 3-4 cm long and 1 cm thick. As a rule, this dish is almost lean, it is separated from fat, and fried in vegetable oil.

Azu from beef - preparing dishes

Traditionally, the preparation of Tatar food was associated with boiling or roasting in a cauldron. Aza was also cooked in a cauldron, cast iron or pot. In some places, folk traditions have survived to this day, but the technological 21st century has replaced the old inventory, it was replaced by new Teflon pans, cauldrons made of alloys and refractory glass pans. The technology of cooking the dish has not changed much.

Azu from beef - the best recipes

Recipe 1: Beef Azu in Pots

This dish is easily perceived by the body, not fatty, but quite satisfying. In addition, portioned pots will save you from having to use large pots or a cauldron. It is enough to cook the basics of beef in pots once, so that this recipe will forever be registered in your kitchen.

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

Cooking method

We cut the beef into small strips, onion into squares. Mix in a pan vegetable oil, water, salt and ketchup. We spread the meat and stew. We put the meat in the pots, then the cucumbers, cut into small cubes, on top of the potato strips, salt, pepper. Pour water over half the contents, spread mayonnaise and herbs on top. In an hour, delicious pots are ready!

Recipe 2: Azu with Mushrooms and Tomato Sauce

The 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, barbecue sauce (4-5 tablespoons), vegetable oil, salt, parsley, cilantro, flour.

Cooking method

Meat and champignons cut into slices, onion into thin half rings. We heat the pan with oil well, put the meat on it. Fry for 10 minutes. Sprinkle flour over meat and stir. You can shake the pan well so that the flour is evenly distributed. Spread 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. Mushrooms should provide liquid for the sauce, but if it is not enough, add a little water or broth. A little sweat under the lid, add greens. Hot azu in Tatar style will perfectly satisfy your appetite, it is rich, but not heavy, you can eat it as much as you want, fresh vegetables will be, as it is impossible, by the way.

Recipe 3: Classic Beef Azu with Tomatoes

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

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

Cooking method

Prepare tomato puree - sauté it for a few minutes. Salt the meat, pepper, fry and add tomato puree with water. Simmer under a lid over low heat. Separately, dry the flour and dilute it with broth from stewing meat. Peel the cucumbers from the skin, cut into strips. We pass the onion, cut into half rings. Fry the potatoes, add to the onion, keep on low heat for another 10 minutes. We combine everything with meat, add pepper, bay leaf and simmer for another 20 minutes. Five minutes before readiness, add chopped tomato slices and chopped garlic. Do not forget to put chopped greens and sour cream on the table. Hot, fragrant, solid basics, a real stronghold for a large family.

Azu from beef - helpful tips experienced chefs

- Recipe for azu from beef for children or those who need diet food can be made easier - 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 useful substances. Clear Bell pepper and cut into strips. Send it to stew with 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 ready-made 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.

Beef azu with pickles is one of the main dishes in Tatarstan, and it must be cooked in accordance with all the rules and customs. And this applies not only right choice and preparation of ingredients. So the basics need to be cooked only in a great mood and without any offense in the soul, otherwise all the anger will go to the one who will eat this dish.

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

Ingredients:

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

Cooking method:

1. We cut the beef into long strips and fry in portions in refined oil. If you put all the meat at once, then it will give juice and begin to stew, and we need roasted beef with a golden crust.
2. In the same oil where we overcooked the meat, sauté the onion cubes until soft.
3. Remove the skin from the tomatoes, grind the pulp on a grater. Stir tomato puree in water (half a glass).
4. We take a saucepan, put meat, onions, grated tomatoes there and pour in the juice obtained from the pasta. Simmer the ingredients for 40 minutes if you have old beef, then not less than an hour.
5. As soon as the meat becomes soft, lay out the chopped strips canned cucumbers, salt, pepper, put a bay leaf.
6. After five minutes, put the chopped clove of garlic and parsley, mix, turn off the stove and let the aza brew for 15 minutes.

Cooking in a multicooker

You can cook the basics in a slow cooker, so the dish will turn out even more appetizing, because in it the ingredients will not be stewed, but languished, which will make the meat more tender and soft. If you do not 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 tablespoons of tomato sauce (paste);
• herbs, spices.

Cooking method:

1. Pour oil into the bowl of the appliance, heat it in the “Frying” mode and overcook the pieces of beef until golden brown.
2. Then we send onion quarters to it, and as soon as the vegetable becomes soft, pour in the tomato sauce (paste), add salt and pepper to taste, put the chopped on a grater sour cucumbers and cook according to the "Extinguishing" program for 30 minutes. If after the signal the meat is still harsh, then we extend the cooking time.
3. For ten minutes, put the garlic passed through the press, serve the finished azu with fresh herbs.

with potatoes

For azu, you can take not only any type of meat, but also add other ingredients, such as potatoes. Azu with potatoes and pickles is not only tasty, but also satisfying.

Ingredients:

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

Cooking method:

1. We take a cauldron, pour oil into it and overcook thin strips of beef.
2. Separately, overcook the tomato puree in oil and then transfer to the meat, season with seasonings, pour in water (broth), simmer until the beef is half cooked.
3. Saute chopped onion until transparent. We cut the potatoes into small cubes and also overcook them until golden brown. Potatoes can be boiled, so you reduce the fat content of the finished azu.
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, warm up and, together with onions, bay leaves, peppercorns and chopped pickles, send to a cauldron, simmer for ten minutes.
5. Then we lay the potatoes, after 15 minutes we put the tomatoes grated without skin and chopped spicy vegetable.
6. Stew the azu for another five minutes, sprinkle with fresh herbs and turn off the stove.

Azu in Tatar

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

Ingredients:

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

Cooking method:

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

How to make with rice

Azu can be cooked not only with potatoes, but also with rice. It turns out satisfying and delicious dinner. It is better to boil rice groats in advance, so you will save time on preparing the main dish.

Ingredients:

• 320 g beef tenderloin;
• 320 g of rice grains;
• carrots and onions;
• two pickles;
• three garlic cloves;
• two tablespoons of tomato puree.

Cooking method:

1. Rice grains are washed, poured with water in a ratio of 1: 2 and cooked until incompletely cooked, about 15 minutes.
2. If you have a cauldron, then the basics can be cooked in it, overcooked and immediately stewed. If not, overcook the ingredients in a pan, and then stew in a regular saucepan, but in a cauldron it turns out tastier.
3. So, we start frying with pieces of beef, then put chopped onions and grated carrots to the roasted meat, simmer the beef with vegetables for 15 minutes.
4. Then we put half-cooked rice along with tomato paste, chopped garlic, cucumbers and spices. Pour in about a glass of water and simmer the azu for half an hour.

Recipe for baking in the oven

Azu can be put out 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 serving.

Ingredients for two pots:

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

Cooking method:

1. Fry the meat pieces in oil until golden brown, then put the chopped cucumbers and onions, keep on fire for a couple of minutes.
2. Divide the contents of the pan into bowls. We close the meat with vegetables with small potato sticks, sprinkle with spices, chopped garlic and spread the chopped tomatoes.
3. Pour in the broth, cover the pots and send to the oven for 45 minutes (temperature 180 ° C).
4. We serve the finished azu directly in pots, sprinkled with herbs.

With the addition of mushrooms

Another interesting recipe azu involves the use of mushrooms. For the recipe, you can take any mushrooms, like forest 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 ready meal special piquancy.

Ingredients:

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

Cooking method:

1. Overcook the pieces of beef in oil, then put the chopped onions and carrots to it.
2. Separately, fry the sliced ​​\u200b\u200bmushrooms until the liquid has completely evaporated, then spread the cucumbers, pasta and simmer for a couple of minutes.
3. We put two roasts in a saucepan, put seasonings, pour a little water and simmer the meat pieces until soft.

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

Azu in Tatar is one of the most popular recipes. Supermarkets even sell ready-made cold cuts for him. To cook a real Tatar basics, and not a distant variation of it, you need to follow a simple but fairly strict recipe. Real basics are made in Tatar style with pickles, a recipe with a photo is simply necessary for such dishes so as not to get confused and not miss anything, because several operations are performed during cooking (cutting, frying, mixing, stewing). One of the secrets to making a delicious azu is using melted butter. It should be good quality. If you don’t have it, then fry the meat in vegetable oil, and the potatoes in butter.

• Beef - 500 g,
• Bulb - 1 large,
• Fresh tomatoes - 3 large,
• Meat broth or hot water - half a glass,
• Pickled cucumbers - 2-3 pieces,
• Potato - 500 g,
• Ghee 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 the grinder)

How to cook aza in Tatar style with pickles

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

Rule 1. Meat for azu 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 flows out of the meat. You need to fry the meat quickly enough so that only a crispy crust forms. If you do not have ghee, then use vegetable. On the usual creamy meat will burn.

In practice, it looks like this. First, the meat must be cut across the grain. Thin long pieces. You can, of course, take a ready-made chopped azu in the store. But we are not looking for easy ways. Personally, I have 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 basics, that you don’t have to bother with the choice of meat.

Next, take a frying pan. It is better that it was without a non-stick coating. Because Teflon pans cannot be heated to too high temperatures - the coating deteriorates. Put on high heat. Pour the oil, after a minute we spread the meat. In one layer! That is, we will fry in several steps. It is important that there is not a mountain of meat in the pan, otherwise it will not be able to warm up evenly and will begin to release juice. And for the preparation of azu, this is unacceptable.

The meat immediately starts to sizzle. Let cook for a minute and a half, flip over. If it sticks somewhere, scrape it off. Another minute and a half and that's it.

We spread the meat in a saucepan and a cauldron, where the azu will be prepared. Pour more oil into the pan, lay out the second portion of meat and do with it in the same way as with the first batch.

Rule 2. The onion is fried in the same pan where the meat was fried.

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

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

Put the onion into the pot with the meat.

Let's move on to tomatoes. There are no clear rules here. Someone takes a can of chopped into own juice, someone breeds additional tomato paste. I prefer to take fresh tomatoes. To quickly grind them, I use a coarse grater. I cut the tomatoes in half and rub them with a cut on a grater until only the skin remains in the palm of my hand. Literally in three minutes, you get a whole plate of grated tomatoes without skins (the grater simply does not take them).

Add stock to pot or hot water. Little liquid is needed. Only to completely cover the meat.

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

You need to stew the meat under the lid, on a very slow fire, so that the azu only gurgles slightly. And there are no clear indications of time here, because meat is different for everyone. 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.

Slicing potatoes can be arbitrary. I like straws most of all, in the form of meat.

If you don't have ghee, just use butter. Gram 80, no less. Potatoes are great for absorbing it. Her taste will be amazing. Crispy, bright crust. You do not need to fry the potatoes until soft. Blushed - and enough. Be sure to stir it several times during the frying process.

The potatoes are laid out in a saucepan with already completely stewed meat, pickles are added. And here, too, there is a rule.

Rule 5. Cucumbers should be pickled, not pickled.

Yes, I understand that not everyone has the opportunity to harvest pickles for the winter - after all, they must be stored in the cellar or in the refrigerator. And if you take pickled ones, then this is not fatal. But according to the rules, salty ones are needed.

You can cut them again, however you like. I cut them finely-finely so that they are perceived as a flavor additive, without dominating the dish.

Next, we add tomato paste, pepper the dish and salt. Yes, we salt only at the very end. Why? Because pickles come in different degrees of salting. And by salting meat and potatoes before you put them all together, you run the risk of getting too salty azu. And this is definitely not included in our plans.

I ended up adding 2/3 teaspoons of salt. I mixed everything and put it under the lid for exactly 10 minutes. Plate heating 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 pan where the meat was cooked in order to “pick up” the remnants of the aroma and taste of the meat.

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

4. Fry the potatoes in ghee (can be replaced with butter).

5. Cucumbers should be pickled, not pickled.

I hope now you will cope with the preparation of azu in Tatar perfectly well.

Only 10 comments for the recipe

Very tasty, making it for the second time. Everything is good in your basics in Tatar, but pickles still need to be cut larger, otherwise they are not felt at all. Maybe this is good for someone, but we like cucumbers to be noticeable in the dish.

Great recipe! It turned out very tasty. I disagree about cucumbers. I cut it just as finely as yours. The husband said that this is the real basics.

I rub cucumbers on a coarse grater. The most for azu!

And I cut meat and potatoes not into strips, but into large pieces .. I also cut cucumbers into rather large pieces .. so that they can be seen and tasted ... In general, I cut everything quite large .. And if the potatoes are cut into strips, and fry .. and then more put out .. it will be mashed.

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

Thanks a lot for the recipe. Haven't cooked in a long time and almost forgot how to do it. The dish is truly amazing. The only thing I remember is that it is necessary to remove seeds from cucumbers, if cut larger and blanch (pour boiling water over). Together with cucumbers, pepper, bay leaf and salt, you can add a couple of finely chopped garlic cloves.

Sergey, thank you 🙂

thanks for the recipe! Of all the ones I've seen online, I liked yours. I will cook tomorrow

Another small detail, pickle from under the cucumbers, add half a glass to the fry, and simmer. The aromas of herbs and cucumbers will merge and get even piquant. And the recipe is wonderful. Thank you!

Anatoly, thanks for the advice!

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How to cook a mixed meat hodgepodge at home

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

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

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

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

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

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

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

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

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

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

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

Cut the potatoes into strips, as for deep-frying. Fry in a new dish until golden brown at high temperature. Lightly salt. When the beef azu is almost ready, add potato strips there and mix.

Add chopped herbs and garlic. Add spices if not enough. Turn off the stove, and leave the food to languish under the lid for another ten minutes. Juicy meat dinner is ready.

Azu in Tatar

The phrase “azu in Tatar”, to be fair, is incorrect. We owe this to the Tatars simple recipe, and any basics - Tatar. And subsequent modifications of the dish have little to do with the original version of the nomads, retaining only the name and basic technology.

The main feature of the Tatar azu, which is hardly applicable in home kitchen- the use of horse meat. Originally prepared the basics in this way.

But you can add a national oriental flavor to the usual azu recipe by slightly changing the set of ingredients given in the classic recipe above:

• replace beef with fresh lamb;
• remove flour from the recipe;
• replace the paste sun-dried tomatoes in own juice;
• instead of butter, use fat, or take ghee;
• put more garlic and pepper - in the Tatar version, the azu is sharper;
• replace parsley with cilantro.

The rest of the cooking technology remains the same. Instead of a saucepan, it is preferable to use a cauldron.

pork azu recipe

It is interesting:

A common modification of an oriental delicacy is a pork azu recipe. It will not work to feed a Tatar with this food, since Islam prohibits eating pork carcasses, but a Slavic husband will appreciate the tender and satisfying pork aza.

Dinner for four comes from:

• 400 grams of pork tenderloin;
• 2 medium onions;
• 300 grams of potatoes;
• Bay leaf;
• 1 st. a spoonful of sunflower oil;
• tomato juice;
• pickles or barrel cucumbers;
• three or four ripe tomatoes;
• greenery;
• salt and pepper.

Cut the pork into neat bars and fry over high heat for ten minutes. Pig flesh is fatter than sheep or cow, so it is important to use less oil than in a traditional recipe.

Add onions, tomatoes and cucumbers. Slightly lowering the temperature, fry for another five to seven minutes. Add spices and pour in tomato juice. Simmer covered until half cooked.

Fry the potatoes in a separate bowl until golden brown. Send to the meat. At the end, add bay leaf, chopped garlic and herbs.

The total cooking time is significantly less than for beef azu. Therefore, such a recipe is good if guests suddenly appeared, or for a quick dinner.

Azu from turkey

diversify low calorie diet can be a dietary variation of the azu: cook the azu from a turkey.

For 3-4 servings take:

• 400 grams of turkey thigh fillet;
• 2 pickles;
• 30 grams tomato paste;
• 300 grams of potatoes (4-5 medium tubers);
• 1 onion;
• 1 carrot;
• spices to taste.

Chop the turkey into elongated sticks and send to fry over medium heat in a pan or thick-walled saucepan. After 15 minutes, add onion half rings and carrot strips. Continue roasting.

Meanwhile, in a separate skillet, cook the potatoes, also chopped into strips. Combine potatoes with poultry, add tomato paste, chopped pickles, salt and pepper.

If simple conditions are met, a turkey azu is suitable for children's menu. In this case, leave the amount of spices to a minimum. Tomato paste is only natural, cooked at home. Pickled cucumbers are preferably excluded or reduced to a minimum. In this form, turkey azu is suitable for feeding children from two years old.

Chicken fillet is less suitable for cooking azu, which requires a long stew. The soft flesh of chickens will lose its shape. However, if aesthetic requirements for a hearty dinner are not important, replace the turkey with chicken in the same ratio in the recipe.

How to cook the basics correctly: tricks and cooking features

To obtain a crispy azu texture, it is important to follow the technology of the recipe. Take advantage useful advice, which will help achieve the famous spicy salty taste.

• Don't use pickled cucumbers. They contain a lot of vinegar, which will affect taste qualities food and make the fillet tougher. Accordingly, canned gherkins are not suitable for azu.
• Follow the rule: first, separate frying of the ingredients, then joint stewing. Only in this way, as a result, it will be the basics on the table, and not potato stew with tomato paste.

diversify traditional recipe it is possible by preparing the basics not on the stove. The food will acquire new shades of taste.

Cooking azu in the oven in pots

Try to cook azu original recipe using ceramic or clay pots for baking.

The composition and number of components are identical to the classic azu recipe.

The beef will first have to be fried in a hot frying pan. Then distribute the ingredients among the pots, following the following sequence: first vegetables, then a layer of tomato puree, after the half-cooked meat part, potatoes on top. smear again tomato puree, and you can also add sour cream to this option.

Place a crushed clove of garlic in the middle of the pot. Remember to lightly salt and pepper each new layer.

In a preheated oven, bake aza for 60 minutes, maintaining temperature regime 200 degrees. If using pork, reduce the roast time to 40 minutes.

Cooking azu in a slow cooker

When the goal is to cook the basics quickly and with a minimum of hassle, use a slow cooker. Use products from classic recipe azu, reducing the number of components by half.

First, turn on the appliance to the "frying" function. Pour vegetable oil into the bottom of the bowl, heat up and put the beef or lamb. Stir constantly, keep the lid open. After 15 minutes, add onions and cucumbers. Cook for another 5 minutes until the vegetables are browned.

Place potatoes in the multicooker bowl, fill with water so that the contents are slightly visible from under the liquid. Add tomato paste, salt and pepper, garlic. Set the "extinguishing" program for 90 minutes. Ten minutes before the end of the program, open the lid, stir and add fresh chopped herbs.

Azu in Tatar style with pickles, hearty and appetizing dish. This is popular dish on the menu Tatar cuisine, the main ingredients of which are various meats and vegetables that are stewed over a quiet fire.

This dish has a very rich rich flavor. Beef or pork is often taken as the main ingredient. Lamb or horse meat is less commonly used, and sometimes even chicken.

A traditional azu is prepared in a cauldron, and it can also be cooked in a pot, pan or pan. by the most in a simple way cooking is cooking in a slow cooker that does not require special skills.

It usually takes about 2 hours to prepare all the products and cook them. The success of cooking is largely determined by the quality of the meat.

Most varieties of azu in Tatar style are cooked with pickles. You can also use pickled cucumbers, but this will not be quite a traditional basics, so it is recommended to still use nominal pickles. Cucumbers themselves are recommended to take medium sizes.

How to cook aza in Tatar style with pickles

Cooking consists of several simple steps: cutting and frying meat, frying onions and potatoes, chopping tomatoes, browning potatoes, slicing cucumbers, stewing process.

Would need:

• Beef - 0.5 kg;
• Vegetable oil - 80 ml;
• Meat broth - 100 ml;
• Potato - 0.5 kg;
• Pickled cucumbers (medium) - 3 pcs.;
• Tomatoes - 3 pcs.;
• Onion - 1 pc.;
• Salt - a little less than 1 tsp;
• Pepper to taste;
• Bay leaf - 1 pc.

Step by step recipe with photo

A meal for the whole family is ready! It looks very appetizing and is waiting to be served at the table!

Traditionally, beef is used in cooking. You will also need tomatoes, yellow peppers and carrots, but no cucumbers are required in this recipe.

How to cook beef azu

This recipe is not complicated at all - you first need to grind all the ingredients, mix them, adding seasonings and salt, and then bake in the oven.

Would need:

• Beef - 0.5 kg
• Onion - 1 medium onion.;
• Tomatoes - 2-4 pcs.;
• Yellow pepper (sweet) - 250 g;
• Carrots - 1 pc.;
• Vegetable oil - 1 tsp.
• Salt - to taste

Step by step instructions for cooking

1. Peel the onion and carefully cut into small pieces.
2. Cut the tomatoes into two halves and pass through a coarse grater so that the peel remains in the hands.
3. Wash the carrots and chop on a grater.
4. Cut the pepper into small pieces.
5. Cut the beef into long pieces. Put all ingredients in one container. Salt everything, add oil and mix well.
6. Put everything in a special baking bag, make a few holes in it with a fork, and then put it in the oven. Baking temperature - 200 degrees. Baking time - 45 minutes.

Cooking is simple and very delicious dish completed! Azu with beef is served on the table as a main dish, the prepared amount is enough for 5 servings.

Another classic version Azu in Tatar. This time the main ingredient is pork. The dish turns out to be more fatty and high-calorie. Served in small portions, because. has a high satiety.

How to cook aza in Tatar from pork

It is prepared in a pan, where all the products are added in turn and stewed evenly. If you take garlic instead of onions, the dish will acquire a more specific taste. Cucumbers are better to take a smaller size.

Would need:

• Pork tenderloin - 500 g;
• Potato - 0.5 kg;
• Onion - 3 small onions.;
• Garlic (instead of onions) - 2 cloves;
• Salted (not pickled) cucumbers - 3 pcs.;
• Pepper (black) - to taste;
• Bay leaf - 1 pc.;
• Tomato paste - 1 tbsp. l.;
• Vegetable oil - 50 ml;
• Salt - to taste.

1. Cut the pork into large strips.
2. Pour the right amount of oil into the pan, heat it up and do not fry the meat too much, then reduce the heat to a minimum and add liquid (water or meat broth).
3. Cut onions or cloves of garlic, put in a pan with meat and salt.
4. Peel and cut the potatoes into strips, then place in a frying pan (you can still brown it in another frying pan).
5. Grind pickled cucumbers and add to the rest of the ingredients.
6. Add tomato paste, bay leaf and pepper to everything, mix evenly and simmer everything together for another 15 minutes.

A meat dish with a rich taste can be served at the table. It is sure to please family and guests!

The simplest and modern way cooking traditional dish. Even a person who is far from the culinary craft can cook it without much difficulty.

How to cook aza in Tatar style in a slow cooker

The cooking process is a lightweight version of the traditional azu. All products are cut or chopped on a grater and then laid out in a multicooker bowl.

After the preparatory procedures, you just need to press the desired button and wait for the signal of readiness.

Would need:

• Meat - 0.5 kg;
• Onion - a pair of larger bulbs;
• Vegetable oil - 1 tbsp. l.;
• Pickled cucumbers - 3 pcs.;
• Garlic - from 2 to 4 cloves;
• Potatoes - 300 g;
• Carrots - 1 pc.;
• Tomato paste - 2 tbsp. l.;
• Ground hot pepper - optional;
• Ground paprika - 1 tsp;
• Salt - to taste.

Step by step instructions for cooking

1. Pour the oil from the bottle into the multicooker bowl.
2. Chop the onion into thin semi-rings and spread on the bottom of the bowl.
3. Wash and chop the carrots into small pieces, then send them to the slow cooker.
4. Thinly cut the meat into strips (preferably cut across the grain). Add to the rest and mix the contents of the bowl.
5. Select the “Frying” mode in the multicooker menu and set for 20 minutes.
6. Coarsely grate or cut pickles - add to the rest of the ingredients.
7. Chop the garlic cloves and place in a slow cooker.
8. Add cooked seasonings and spices.
9. Clean and coarsely chop the potatoes. Mix it with everything else, pour water into the bowl. Achieve mixing of the components.
10. Select the “Extinguishing” option in the multicooker menu and put everything to stew for 1.5 hours.

After the slow cooker has signaled readiness, the delicious-smelling meat dish can be distributed in portions and set on the table.

Azu, cooked in a pot, retains the traditional culinary flavor and looks aesthetically pleasing. Such azu becomes especially tasty and unusual.

The aroma coming from the ajar pot is incredibly appetizing.

How to cook aza in Tatar style in a pot

Cooking such an azu is very interesting. There is a certain atmosphere of history. A good solution when you want to cook something like that. All ingredients are placed in a clay pot, in which they are mixed. Next, the pot is placed in the oven.

Would need:

• Meat (pork, beef, you can take lamb) - 400 g
• Bulbs - 2 pcs.;
• Pickled cucumbers - 4 pcs.;
• Vegetable oil - 60 ml;
• Potato - 1 kg;
• Medium carrot - 1 pc.;
• Chili pepper - 1 pc.;
• Black pepper - 6 pcs.;
• Bay leaf - 2 pcs.;
• Tomato paste - 1 tbsp. l.

Step by step instructions for cooking

1. Cut the selected meat into strips and place in a heated pan with oil poured into it. Lightly fry (about 5 minutes). During frying, add salt and a little chili pepper.
2. Grind cucumbers, cut into small cubes. Put them on the bottom of the pots.
3. Transfer the fried meat into pots on top of the cucumbers (you can also make a ketchup and mayonnaise sauce and pour the meat on top).
4. Pour in black pepper and put a bay leaf.
5. The onion is cut into thin semi-rings.
6. Grind carrots on a medium grater.
7. Transfer the onions and carrots to the pan and fry a little for no more than 3 minutes, medium heat). Pour over meat and cucumbers.
8. Wash, peel and cut potatoes into cubes. Put in a pan and cook for 5 minutes over high heat.
9. Put the potatoes in a pot, add water (150 ml) and put the tomato paste.
10. Stir all the contents of the pot, cover with a lid and put in the oven for 30 minutes at a temperature of 200 degrees.

Azu from the pot will be as saturated with taste as possible, and additional aesthetics will increase the pleasure of the meal!

An interesting option for fans chicken meat or whenever it is at hand. Chicken is cheaper than beef or pork, so this variety is more economical. It is less high-calorie, but at the same time it is also tasty, like azu from traditional species meat.

How to cook azu with chicken

Chicken fillet will give the dish extra tenderness. It is easy to prepare a dish, because. chicken meat fibers are more pliable.

You don’t have to be a chef to be able to make the basics with chicken, it’s enough to carefully chop all the ingredients and send them to stew.

Would need:

• Chicken meat (fillet) - 600 g;
• Vegetable oil - 50 ml;
• Potato - 1 kg;
• Pickled cucumbers - 4 pcs.;
• Tomato paste - 4 tbsp. l.;
• Pepper and salt - a pinch each

Step by step instructions for cooking

1. Wash the chicken, pat dry and cut into medium cubes.
2. Pour a layer of oil into the pan and heat well, then send chicken fillet for a five minute roast.
3. Wash and peel the potatoes and cut into small pieces (can be straws).
4. Transfer the browned chicken to the pan, and place the chopped potatoes in the pan. Stir and keep in the pan so that a golden crust plays on the sides of the potatoes.
5. Put the potatoes in a pan with chicken, add tomato paste (sometimes a little sugar is added, but this is optional).
6. Chop the pickled cucumbers into small pieces and put them in a saucepan.
7. Stir the contents of the pan and try. If there is not enough salt from cucumbers, add salt (salting before this stage is not worth it, because it is difficult to say in advance how much salt the cucumbers will give. Therefore, so that the dish does not turn out to be oversalted, add salt a little later).
8. Pour in the pepper and mix everything evenly again. Cover and leave to simmer over low heat for 30-40 minutes.
9. After cooking, let the dish stand for 15 minutes - so it will be even richer and tastier.
10. For beauty, you can add greenery.

Non-traditional Tatar chicken azu cooked!

Azu in Tatar is an interesting and not very difficult to prepare dish that can saturate and delight with taste.

With regular consumption of meat, cooking various options azu in Tatar can significantly diversify the daily diet.