Tatar Azu with pickles is one of those dishes that it is important to learn how to cook at home. It is fragrant, spicy and very satisfying. We’ll tell you how to cook the basics so that the potatoes do not fall apart and the dish does not turn into porridge. And at the same time we will describe some of its successful variations.

Tatar Azu with pickles and beef

Azu has long been considered a national dish of the Tatars. But today it is so popular that it is served in canteens, cafes and even restaurants. For the simplicity of cooking and many options, simple housewives fell in love with it. Although not everyone can boast of perfect execution - it is enough to disrupt the technology so that the dish becomes sour, turns into porridge and takes on an unappetizing appearance. So today we will learn to cook the right stew, borrowing secrets from Tatar craftswomen.

What we need for 4 servings:

  • 500 g of beef fillet;
  • 2 tbsp. l tomato paste;
  • large onion head;
  • 7 medium sized potatoes;
  • pickles - 3 pcs.;
  • two thirds of a glass of broth or water;
  • vegetable oil for frying - 50 ml;
  • greens for decoration;
  • salt, pepper to taste;
  • optionally a leaf of parsley and 2 cloves of garlic.

We will cook like this:

  1. We start by cutting the beef into strips or cubes. Fry the meat over high heat until golden brown and transfer to a separate bowl.
  2. Then fry the onion, sliced ​​in half rings until soft.
  3. We clean the cucumbers from the skin (so the dish will come out more tender) and also we put it in a separate stewpan.
  4. Combine the meat and onion, fill with broth, add tomato paste and simmer over low heat. It is important that the meat becomes melting - adjust the degree of readiness to your taste.Why is everything stewed separately? The “trick” of the dish is that the ingredients must remain whole. Each of them has its own cooking time and mix everything together at the initial stage, which means to make the dish watery, porridge-like.
  5. While the meat is being stewed and the cucumbers are languishing, we clean the potatoes. Cut it into strips and fry over high heat until crusty. It is not necessary to bring to readiness - when we connect all the parts of the dish, the potatoes will reach the desired condition.
  6. And so, when the cucumbers softened, the meat was almost stewed, and the broth boiled away, it was time to combine all our ingredients in one stewpan or frying pan with high sides. Mix, warm up for several minutes - let all the components "get married." That's all, our Tatar basics are ready! In total, it takes about an hour to cook. Everything will depend on the speed of preparation of meat pieces.

Serve in clay or ceramic plates, generously decorated with greens. We eat with brown bread and a salad of fresh vegetables.

With pork

In Tatarstan, they do not favor pork, although with it the dish also turns out to be very tasty and tender. For cooking, we advise you to take the delicate neck of the carcass - it will stew quickly and give a special taste to the basics.

 

We will prepare for the dish: 400 g of neck (or more if you are a staunch meat-eater), 5 large potatoes, 3 pickles, tomatoes or tomato paste - 2 tbsp. L., onion, salt, pepper and a little vegetable oil.

Pork can not be stewed for a long time in a separate pan, because the meat is tender and cooks several times faster than beef.

Cooking in steps:

  1. We cut the pork into cubes, fry with the onion until almost done. We make sure that the liquid from the meat has practically evaporated.
  2. Add the peeled cucumbers to the meat (this is convenient to do with a regular peeler).
  3. Season with tomato paste and simmer for another 10 minutes.
  4. Sauté potatoes, sliced, over high heat.
  5. We combine potatoes, meat and cucumbers. Stew for a few minutes until the potatoes are ready.
  6. If desired, add a bay leaf. Just do not forget to put it literally for a couple of minutes, and then take it out - otherwise the basics will be bitter. The taste of spice should only be caught.

Serve in beautiful ceramic plates for soup or salads. Sprinkle with herbs, and on top we put a spoonful of sour cream - it is very tasty!

With pickles and potatoes

But what about vegetarians who don’t eat meat? We suggest you try the basics with pickles and potatoes without the meat component of the dish. All that is needed: 4 potatoes, 2 pickles, onions and 2 tbsp. l tomato paste. And yes, don't forget the greens! She decorates and makes the dish spicy.

How to cook:

  1. We cut the potatoes into large cubes and fry them in vegetable oil.
  2. Stew onion and cucumbers until soft in a small amount of water.
  3. When the broth is evaporated, add potatoes here and leave the dish on the stove until the latter is ready.
  4. If desired, season the basics with garlic and lavrushka.

Serve the vegetarian version of the basics, sprinkling it generously with herbs, on a beautiful large dish. A nice addition will be a piece of bread with any grains, pickled mushrooms or any vegetable salad.

Cooking from lamb

Fresh lamb together with juiciness of cucumber and satiety of potatoes form a wonderful gastronomic union. It is extremely tasty if you add a little coriander, which goes well with lamb just perfect. Instead of vegetable oil, you can use fat tail fat - it, of course, will increase the calorie content of the basics, but the taste will come out amazingly saturated.

Mistresses are debating which cucumbers are best used. Ideally, of course, these are real, barrel, but to simplify the recipe, you can take pickled gherkins and homemade pickles.

Prepare the components:

  • 600 g of mutton;
  • 7 large potato tubers;
  • 3 large ripe tomatoes;
  • 3 barrel cucumbers;
  • large onion;
  • a pinch of zira (coriander);
  • fresh cilantro or parsley;
  • vegetable oil or fat tail fat - 70 g;
  • salt, pepper to taste.

Cooking like this:

  1. Fry the lamb over high heat until half cooked.
  2. Stew the onions in a separate frying pan and combine with the meat.
  3. Cut the potatoes into large cubes and fry so that inside it remains crispy.
  4. Stew cucumbers until tender in a saucepan (do not forget to peel them from the skins!).
  5. We clean the tomatoes and three on a coarse grater (or mashed in a blender). Pour the meat with thick tomato sauce and simmer everything together again.
  6. It remains to combine potatoes, meat and cucumbers, add cumin and all together a little strain. Do not forget that the basics should be without broth, so let the liquid evaporate.

Ready stew turns juicy, soft, very fragrant. Pieces of lamb simply melt in the mouth, scattering into fibers, and the piquancy of cucumbers smooths out the enveloping structure of potatoes. Sprinkle cilantro on the dish without sparing spicy greens. You will see that the taste becomes even richer.

Tatar azu of veal and pickles

Veal is often used instead of beef. The meat is softer, cooks faster, and it also has excellent dietary properties, which increases the nutritional value of aza several times.

For cooking, 500 g of veal fillet and 4 to 5 potato tubers will suffice. Take also tomato juice (it is more tender than pasta), pickled cucumbers and butter - here it is very appropriate. As seasoning we use onions, herbs, peppers and a small bay leaf.

Meat for azu will turn out even tastier if you fry it in melted butter.

We act simply:

  1. Fry veal with onions in a pan with a thick bottom, achieving a golden crust.
  2. Tomim cucumbers with tomato juice.
  3. We clean the potatoes, cut them into cubes, fry them in a pan.
  4. We combine meat, vegetables, spices and cucumbers and again we cook everything until the potatoes are soft.

40 minutes pass and amazingly gentle, melting ase is ready. Do not forget to sprinkle it with herbs (preferably parsley) and offer guests a sauce of sour cream, herbs and garlic. We eat with fresh bread and fragrant tea with thyme or linden.

How to cook deliciously with chicken?

"Budget" chicken is also suitable for the preparation of basics. Even a boring and dry chicken fillet acquires a special juiciness, saturated with juices of sour cucumber and ripe tomatoes. A dish is prepared in just 30 minutes, and the sea delivers pleasure. The option is suitable for a summer residence where tomatoes are easy to pick directly from the bush, and where young potatoes are ripe. It can even be added whole if the tubers are still small.

The general set of components looks like this:

  • chicken fillet;
  • 600 g of young potatoes;
  • pickled gherkins or pickles - 2 pcs.;
  • 2 - 3 ripe large tomatoes;
  • bulb;
  • vegetable oil for frying;
  • salt pepper;
  • greens to taste.

Instead of chicken, you can take turkey fillet - in density and taste it is similar to beef, but in terms of dietary properties it simply has no equal.

  1. Chicken cut into strips or cubes and quickly fry in a pan.
  2. Peel the young potatoes and lightly boil.
  3. Stew onions and cucumbers in a stewpan.
  4. We clean the tomatoes from the skins and add the mashed potatoes obtained from them to the chicken.
  5. And now we connect our set and simmer until the potatoes are ready.

Season the basics with salt and spices, add the greens. Serve on a large deep dish and as a complement we put on the table bunches of greens, sour cream and Borodino black bread.

With pickles and rice

Azu with rice and cucumbers is an interesting variety of popular beef stroganoff. It is very popular with all lovers of the original readings of traditional dishes and true gourmets. For cooking, we need high-quality long-grain rice (it will be a side dish), but you can replace it with brown or wild - choose for yourself.

In addition to rice, we will prepare:

  • 700 g of veal;
  • 1 onion;
  • 3 pickled cucumbers;
  • 2 tbsp. l flour;
  • 1 tbsp. l tomato paste;
  • half a glass of broth;
  • salt, a mixture of peppers, bay leaf, herbs;
  • vegetable oil for frying.

Getting started:

  1. Cut the meat along the fibers with thin strips.
  2. Peel the cucumbers and cut them, repeating the shape of the meat pieces.
  3. Chop the onion into thin half rings.
  4. In a stewpan, fry the veal with flour until brown, and separately brown the onion in oil.
  5. Add it to the meat, pour cucumbers, tomato paste and pour the broth. Bring everything to a boil and reduce the heat to a minimum. Stew the veal until soft.

While the meat is cooked, boil rice. Choose a cooking recipe at your discretion, and we suggest pouring water on 2 fingers and cook with salt over low heat - this will turn out to be friable.

It remains to beautifully serve the basics with rice. To do this, put the rice in a slide, and on top we place a generous portion of meat. Do not forget to decorate the dish with herbs!

In a slow cooker

The whip option is easy to cook in a slow cooker. In order not to be smart, not to fry everything separately, we offer to mix all the components in a multi-bowl at once. Of course, the dish will turn out to be slightly boiled, but even this option has the right to exist (and, especially, eating). If you want a dish of dense consistency, do not add water - enough cucumber juice, potato and meat, which always stand out when cooking.

The number of cucumbers vary at your discretion. The more of them, the brighter the characteristic sourness is felt.

We will need: 600 g of any meat fillet, 5 potato tubers, 1 tbsp. l tomato paste, 2 pickles, onion and vegetable oil for frying.

Cooking is very simple:

  1. At the bottom of the multi-bowl, pour a little oil and fry the pieces of meat.
  2. Add onions, cucumbers, a spoonful of tomato paste.
  3. Lay the cubes of potatoes.
  4. Season with spices, add salt.
  5. We turn on the "Stew" or "Baking" mode. We set the time depending on the type of meat selected.
  6. We are waiting for a signal about the end of the process.

Ready stew can turn out like a thick soup - a cross between the first and second courses. Everything is simple here: adjust the amount of fluid. Love semi-liquid dishes - add half a glass of broth. Azu served with herbs, eat with fresh bread.

Azu in Tatar is surprisingly unpretentious. It does not claim the right to be called a gourmet dish, but is always eaten with a bang. It can be supplemented with mushrooms, seasoned with small pieces of prunes to give a pleasant smoked aftertaste. Effectively stew stews in pots and serve on the table in portions. In this design, we recommend preparing the dish at any festive table - guests will appreciate it.

Let's open another secret - if you cook the basics the day before, the next day it will become even tastier. This is a dish from the category of those that can and should be allowed to infuse. Cook, experiment and be full!

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