If you have ever tried Tatar-style azu at least once, then, undoubtedly, you will remember for a long time the amazing taste of this simple, very tasty and at the same time practical dish. The basics are prepared from simple and accessible products, it turns out inexpensive and very satisfying. I offer an excellent recipe for beef basics, although the same can be done with lamb or pork.

Ingredients:

(4 servings)

• 400 gr. beef
• 2 pcs. onions
• 2-3 tomatoes or 1 tbsp. Tamat paste
• 2/3 cup meat broth or water
• 4 cloves garlic
• 1 pickled cucumber
• 1 tsp flour
• vegetable oil
• peppercorns
• Bay leaf

These dishes are worth trying

Reviews and comments:

Katya 07.11.13
My whole family liked Azu in Tatar. You should not experiment with this dish; I advise you to cook it strictly according to the recipe. I cooked it twice, and the second time I decided to add some seasonings, namely coriander and nutmeg, the taste deteriorated significantly.

Alyona
Katya, I sometimes add basil (fresh or dry) at the very end of cooking, it turns out a very beautiful and aromatic dish, the main thing is not to overdo it with seasonings)))

Polina 08.11.13
It happens that you spend some time thinking about this or that recipe. Now I’ve read the correct recipe for preparing the basics and you can embody your creative abilities..

Svetlana 09.11.13
I have always been amazed at how similar some dishes of different nations are to each other. If you add paprika to this Tatar basic, you get Hungarian goulash. In general, my husband really likes such thick meat dishes and I cook them with pleasure.

Olga 09.11.13
My family also loves these things. Only I cook without garlic and pickled cucumber, I like it more tender. And after frying, I stew the meat for at least an hour, then it just melts in your mouth.

Nastya F 11/18/13
And I usually immediately threw fried potatoes into the basics and simmered everything together. And you know, the potatoes turned into a mess. I'm not friends with potatoes. Now I need to try adding boiled one as a side dish, I think it won’t be worse. Or you can even fried it :)

Marina 11/19/13
Every day I rack my brains about what to cook for my family, meat dishes are popular among us, so Tatar basics are just right for us, I’ll try to cook it with pork and beef, we don’t like lamb.

Tatiana 05.12.13
Tatar-style azu can be prepared from several types of meat, which is wonderful, but I still prefer beef to pork and lamb, although this is purely a matter of taste for each housewife.

Natalya 12/11/13
I had heard about this dish for a long time, but never had to cook it myself. And then I saw this recipe and decided to try it. True, I like it when there are a lot of vegetables in meat dishes, so I added carrots and sweet peppers to the onions (I used paprika). It turned out not only delicious, but my husband said that this kind of meat needs to be cooked more often.

Victoria 01/05/14
An excellent dish, but to my shame, undeservedly forgotten). Azu in Tatar style from beef and vegetables, what could be tastier than this...?! Easy to prepare, yet so filling and delicious! When many guests are invited, this dish is very practical to prepare; it will feed absolutely everyone and bring a lot of pleasure!). The main thing is that you can use any meat; beef, lamb and pork will do.

Alyona
Victoria, thanks for the comment. I also really love the basics for their excellent taste and practicality)))

Masha 05.15.14
In the basics I put not a pickled cucumber, but a pickled one from canned food. It seems to me that it turns out much more piquant.

Stas 06/21/14
Yummy! I haven't eaten such aromatic meat and luxurious gravy for a long time. From our entire family, thank you!

Blinov Igor 08/28/14
Good afternoon
What I don't agree with is frying the onions. I never fry onions or carrots. Not for stewing meat, not even fish, not even for soup. It is without roasting that the juice is obtained, and the corresponding taste. For more than 30 years, it has been 100% tested.

Alyona
And to you, Igor, good day! But it seems to me that lightly fried onions taste better (most cooks do this), but I’ll try your option)))

Alexandra 06.11.14
Alena, thank you very much for the recipe! I’m preparing this dish for the second time and, I must admit, I haven’t eaten such delicious meat for a long time) my husband is very picky about flavor nuances, but even he was on duty at the frying pan for the second time to try it quickly. Buckwheat is perfect as a side dish. With your site I became a real cook!

Irene 11/10/14
Alena, thanks to your recipe, my family is addicted to the basics. We do it very often and always remember your wonderful site with a kind word. There are a lot of goodies on it and it is written very sensibly, in detail. It’s immediately obvious that you prepared everything with your own hands, and did not steal from others, as most culinary resources do.

Alyona
Irene, thank you)))

Julia 01/20/15
In principle, azu is the same goulash, only with the addition of pickled cucumber. I also sometimes make this meat with vegetables - sweet peppers, carrots, I can also add asparagus or cauliflower.

Oksana 02/13/15
I am still just beginning to comprehend the basics of culinary art, so meat dishes are the most difficult for me so far. I decided to cook this basic recipe, and surprisingly, it turned out quite edible, my husband approved. I noticed that it turns out quite economically, and the gravy is so tasty that you can even eat it without meat)).

Zukhra 03/11/15
I had to feast on such a dish, but I still want to note that it is better to cook Tatar-style Azu from young and fresh beef. The combination of beef and vegetables gives the dish an excellent taste, not to mention the aesthetic side. This dish is not only tasty, but also beautiful, a real table decoration!

Nikolay 03/27/15
Lots of options. Regular goulash is made only from beef, there is room for improvisation.

Alina 09/05/15
I’ve never tried basics prepared by the Tatars, but it seems to me that everything here is very authentic, oriental. And the taste is very original, I have never tried anything like it before. Liked. Now I will often come to visit your site.

Irina 01.10.15
Very oriental. I liked Azu!

Sofia 06.10.15
I often cook roast beef, but now I was in the mood for something new, I tried to cook the basics in Tatar style. Very unusual! Garlic, onion, pickled cucumber are quite strong flavoring additives that make the azu completely different from a roast. In principle, what I was looking for is what I got - a pleasant variety.

Stas 02/19/16
Congratulations, it turned out delicious

Natalia 12/16/18
Alena, thanks again for the wonderful and simple recipe! There are a lot of tips on the Internet for preparing this dish, but for some reason most of them suggest cooking the basics right away with potatoes, but that didn’t suit me. According to your recipe, everything turned out great, the meat is soft and tender, with a piquant spicy note (although I cooked it with pork, but I think this is not important). And the spices here, indeed, are needed only those that you mention; adding anything else will only spoil it)) Thank you again!

Azu is a traditional dish of Tatar cuisine, which is popular in many countries. There are a lot of different recipes for preparing this dish.

History of the dish

Some believe that the name of the dish comes from the Tatar word “azdyk”, i.e. “food”. Others are inclined to think that in translation from Persian the word “azu” means “pieces of meat.”

The basis of the classic recipe is beef, which can be replaced with lamb, veal, pork or horse meat. In the original, Tatar-style basics are prepared in a cast iron cauldron. However, many modern housewives use a slow cooker.

Classic step-by-step recipe with photos

Nutritional value per 100 g. dishes:

• proteins – 6.5 g;
• carbohydrates – 8.4 g;
• fat – 6.1 g;
• calorie content – ​​130 kcal.

Ingredients for 6-7 servings:

• 500 grams of beef meat;
• kilogram of potatoes;
• 5 onions;
• three pickled cucumbers;
• rast. oil;
• a couple of tablespoons of tomato sauce or paste;
• 2-3 bay leaves;
• ground pepper, table salt;
• 200 – 250 ml meat broth;
• three garlic cloves.

Step-by-step preparation:

1. Cut the washed beef into strips. Fry a little in oil in a cauldron.
   
2. Chop the onion into thin half rings and place in a cauldron with the beef. Cook until the onion becomes soft.
   
3. Chop the cucumbers into strips (you can use a coarse grater) and place them in the meat mixture. Also add tomato paste. Mix all ingredients. Pour in broth or hot boiled water and simmer with the lid closed until the meat is cooked.
   
4. Potatoes, cut into strips, need to be fried in a separate frying pan. After this, place in a cauldron with beef stew. Also add a bay leaf, chopped garlic cloves, ground pepper, and table salt. Gently mix all ingredients.
5. Simmer for about 5-7 minutes.
   

Cooking options

Pork azu with pickles

For 100 g of dish:

• proteins – 16 g;
• carbohydrates – 6 g;
• fat – 18 g;
• calorie content – ​​195 kcal.

To prepare 3-4 servings, you will need:

• 300 g pork meat;
• a pair of onions and pickles;
• 6 potatoes;
• a spoonful of ketchup or tomato paste;
• bay leaf;
• a pair of garlic cloves;
• a teaspoon of granulated sugar;
• 6 tbsp. l. rast. oils;
• pepper, salt;
• 200 ml broth or boiled water.

1. Cut pork and potatoes into slices. Heat a cauldron with oil, place the meat and fry. The potatoes should be fried separately from the pork until golden brown.
2. Add chopped onion to the fried pork slices. Saute for about 8 minutes, add salt. Mix the ingredients.
3. Chop the pickled cucumbers into slices and add them to the meat mixture. Close the cauldron with a lid and simmer for a quarter of an hour.
4. After 15 minutes, add ketchup (ideally tomato paste) and chopped garlic cloves.
5. You can add a spoonful of sugar to neutralize the acid. Then add the prepared broth or water. Cook for another 15 minutes covered. If after this time the pork is raw, leave to simmer longer, adding water when necessary. Add salt and pepper to taste.
6. When the meat is ready, add the fried potatoes, carefully mix all the ingredients, and leave for a few more minutes.

Azu in Tatar style with potatoes and cilantro

In 100 g of dish:

• calorie content – ​​132 kcal.
• BZHU – 6.97/6/9.4.

To prepare 6-7 servings you will need:

• 600 g each of beef and potatoes;
• 3 pickled cucumbers;
• 200 g canned tomatoes;
• 25 g flour;
• a pair of garlic cloves;
• rast. oil;
• table salt;
• bulbs;
• fresh cilantro.

Step-by-step preparation:

1. Cut the beef into slices across the grain and place in a preheated frying pan with a couple of tablespoons of oil. Fry until golden brown over medium heat, stirring occasionally.
2. Pour in hot boiled water, completely covering the meat. Cover the dish with a lid and leave to simmer for an hour and a half, turning down the heat.
3. After the time has passed, open the pan and turn up the heat. Cook until the water has evaporated.
4. Then add finely chopped onion and flour to the beef pieces. Mix the ingredients. Once the onion mass has softened, add the tomatoes. Stir and simmer for about 5 minutes over medium heat.
5. Cut the pickled cucumbers into strips and place them in a frying pan with the preparation. Cook for 5 minutes.
6. Cut the peeled potatoes into slices and fry in a separate frying pan with oil until partially cooked. Add to beef and vegetables, stir. Simmer for another 5 minutes.
7. At the end, add chopped garlic, spices, salt, chopped herbs.

The dish is ready.

Azu with pickles without potatoes

In 100 g of dish:

• 118 kcal;
• carbohydrates – 8.4 g;
• proteins – 6.5 g;
• fat – 6.1 g;

To prepare 2-3 servings you will need:

• 300 g beef meat;
• 100 g each of pickled cucumbers and onions;
• 30 g ketchup or tomato paste;
• 10 g flour;
• garlic clove;
• seasonings, table salt.

Preparation:

1. Cut the beef into slices. Chop cucumbers and onions into strips.
2. Place onion in a frying pan, pour in 50 ml of boiled water. Saute on high heat for 6 minutes.
3. After time, add beef and cucumbers to the onion mixture. Simmer for another 6 minutes, do not reduce heat.
4. Combine chopped garlic with tomato paste, flour and spices. Add to the meat mixture, stir. Simmer until the meat is completely cooked, adding water as needed.

The dish is ready. Serve with a side dish such as mashed potatoes. Garnish with a sprig of parsley.

Video recipe:

Azu in Tatar style with gherkins

• proteins – 7 g;
• fat – 6 g;
• carbohydrates – 9.5 g;
• calorie content – ​​122 kcal.

To prepare 4 servings you will need:

• 400 grams of veal meat;
• 5-6 potatoes;
• bulb;
• 5-7 pickled gherkins;
• carrot;
• a glass of tomato sauce or juice;
• sunflower oil;
• a pair of garlic cloves;
• turmeric, ground pepper;
• table salt.

Preparation:

1. Cut the veal into large strips and fry in a heated frying pan with oil.
2. Peel the onion and chop into half rings. Add the onion mixture to the meat. Fry for another 6 minutes.
3. Cut the peeled carrots into strips (you can use a coarse grater). Place with veal and onions.
4. Next, cut the gherkins into circles and add to the fried ingredients. Also add chopped garlic.
5. Add spices and tomato sauce. Mix the ingredients and cover with a lid. Simmer for ten minutes.
6. After the time has passed, transfer the contents from the frying pan to the pan and continue cooking.
7. At this time, cut the potatoes into cubes and fry in a frying pan with oil. The potatoes should remain half-raw.
8. Then transfer the potato wedges into a saucepan and add hot boiled water. Simmer until done.

Azu in Tatar style in pots

In 100 g of dish:

• calorie content – ​​137 kcal.
• carbohydrates – 7 g;
• proteins – 9 g;
• fat – 5 g;

To prepare four servings you will need the following ingredients:

• 300 g beef meat;
• 6 potatoes;
• 200 g tomatoes;
• rast. oil;
• garlic cloves, fresh herbs - optional;
• seasonings, table salt.

Step by step recipe:

1. Chop the peeled potatoes into cubes. Cut the beef into small pieces, fry in a frying pan with a little heat. butter until golden.
2. Pour a little oil into the prepared pots, place the meat pieces, and place the potato wedges on them. Place grated tomatoes on top of the workpiece.
3. Pour boiled water over all ingredients so that it does not completely cover the potatoes.
4. Preheat the oven to 180°C. Place pots in it. Bake for about 30-40 minutes.
5. Take out the dish, add chopped garlic (optional) and your favorite seasonings to each ceramic pot. Then put it back in the oven for ten minutes.

There is no need to transfer the finished dish to a plate; serve in a pot, sprinkled with chopped herbs.

Azu in Tatar style in a slow cooker

Nutritional value per 100 g of dish:

• carbohydrates – 14 g;
• fat – 7 g;
• proteins – 19 g;
• calorie content – ​​215 kcal.

To properly prepare 3-4 servings at home in a slow cooker, you will need:

• 500 g lamb meat;
• bulb;
• carrot;
• a couple of tomatoes;
• 200 g pickled cucumbers;
• couple of st. l. tomato paste or sauce;
• a glass of boiled water;
• rast. oil;
• fresh greens (to taste);
• pepper, table salt (to taste).

Step by step recipe:

1. Cut the lamb into slices and place on the bottom of the multicooker with butter. Set the “Frying” or “Baking” mode for 40 minutes. Close the lid. Stir once during frying.
2. At this time, peel the vegetables. Finely chop the onion, grate the carrots on a coarse grater. Cut the cucumbers into strips.
3. Peel the tomatoes and turn them into puree.
4. After frying the meat for half an hour, add carrots and onions and stir. Fry for another ten minutes.
5. Place cucumber slices into the slow cooker. Mix the ingredients.
6. Add tomato puree and tomato sauce or paste.
7. Pour the ingredients into a glass of water. Set the extinguishing mode.

Sprinkle the finished dish with chopped herbs on top.

100 g contains:

• fat – 5.5 g;
• proteins – 3.6 g;
• carbohydrates – 4.7 g;
• calorie content – ​​115 kcal.

To prepare 7-8 servings you will need the following ingredients:

• 0.7 kg/1 kg – beef and potatoes, respectively;
• 300 grams of pickled cucumbers;
• onion head;
• 3 garlic cloves;
• carrot;
• a glass of tomato sauce;
• 100 – 200 ml of meat broth or boiled water;
• 3 tbsp. l. rast. oils;
• a pair of bay leaves;
• table salt, ground pepper (to taste).

1. Cut the beef, carrots, cucumbers into strips (vegetables can be grated on a coarse grater).
2. Chop the onion and fry in oil in a slow cooker, setting the “Fry” mode until golden brown.
3. Add beef pieces to the onion mixture. Fry for another five minutes, then add pepper, salt, stir and close the lid. Set the “Extinguishing” mode and the timer for a third of an hour.
4. At this time, cut the peeled potatoes into large strips.
5. After the time has passed, add chopped cucumbers and carrots, as well as chopped garlic cloves, to the meat. Mix all ingredients.
6. Then add tomato sauce or paste (ketchup can be used).
7. Pour meat broth or boiled water into the slow cooker. Add salt if needed. Mix.
8. Set the “Extinguishing” mode for 20 minutes.
9. Next, add the potatoes and turn on the same mode for another quarter of an hour.

The finished dish can be decorated with herbs.

Azu in a cauldron in nature - video recipe

1. The recipe for making basic beef starts with a marinade that needs to be made for the meat. To do this, you need to wash, dry and cut the meat into small pieces and put it in a deep bowl. Add mustard, grape vinegar, soy sauce, as well as suneli hops and a little vegetable oil. Mix everything thoroughly and refrigerate for 1-1.5 hours.

2. In the meantime, you can do the vegetables. Peel the onion and carrots and cut into small pieces. Dry the pickled cucumbers and also cut them.

3. When the meat is saturated with the marinade, put a frying pan on the fire and heat the vegetable oil in it. Place the meat in hot oil and fry until golden brown.

4. Carefully remove the fried meat from the pan and place in a saucepan with a thick bottom. Fry the vegetables in the oil in which the meat was fried. Add the onion first and cook until golden brown. Add carrots and fry for about 5-7 minutes. Next, add the cucumber to the pan and fry for another 3-5 minutes. Meanwhile, mix tomato paste with sugar and place in a frying pan. Mix everything thoroughly and simmer for another 5-7 minutes.

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.

A classic Tatar-style azu recipe with detailed step-by-step instructions and photos, as well as 8 of the most popular and unusual azu recipes, tips for beginners and ways to reduce the calorie content of the dish.

Today I want to offer you a recipe for a national Tatar dish. The basic recipe includes fairly simple and inexpensive ingredients.

In general, I love cuisines from different nations of the world. I really like Georgian cuisine for the abundance of herbs, seasonings, meat and spiciness. I recently discovered Tatar cuisine. You know, the taste of this dish captivated me.

In my opinion, it is much better than roast, stew or vegetables stewed in sauce. Probably due to the pickles, the taste is very advantageous. I prepared the recipe using potatoes, but you can do without them.

What do we need to prepare the dish:

potatoes – 6-8 pcs. medium size

tomato paste or ketchup – 1-2 tbsp.

bay leaf – 2-3 pcs.

A short version of the step-by-step instructions:

Cut the meat into cubes.

Chop the peeled onion into half rings.

Fry the meat and onions in a cauldron for 3-5 minutes.

Three cucumbers on a coarse grater, add to the cauldron. Simmer for about 10 minutes.

Add tomato paste (or ketchup).

Fill the contents of the cauldron with broth or water. The liquid level is up to the edge of the future basics. Salt, pepper and simmer over low heat for about an hour with the lid closed.

Cut the potatoes into strips. Fry separately until almost done, then add to the main dish.

Add garlic and bay leaf. Simmer until done.

1) Wash the meat, dry it and cut into pieces. I used beef, so I cut it into small cubes so that it would be tender at the end.

2) Peel the onion and cut into small half rings.

3) Fry the meat in a cauldron, then add chopped onions to it. Fry until the onion is soft.

4) Three cucumbers on a coarse grater. You can also just chop them finely.

5) Add cucumbers to the cauldron. You can also replace tomato paste with ketchup, but the result is a completely different taste.

6) Add to the broth or water to cover the meat, add salt, pepper and simmer over low heat for 1-1.2 hours. I had beef, pork stewed faster.

7) Peel the potatoes and cut them into strips.

8) In a separate frying pan, fry it in vegetable oil until almost done.

9) Place potatoes in a cauldron with stewed meat and sauce. Add finely chopped garlic and bay leaves or put them through a garlic squeezer, add the missing salt and spices to taste. I used only a mixture of five peppers as spices. Mix everything carefully so that the potatoes do not fall apart, and simmer until cooked.

10) Serve hot as a separate dish.

8 basic recipes
I told you about the classic version of Tatar azu, which is made from beef. But recipes with lamb or horse meat are also popular. Pork or chicken azu can no longer be called a traditional Tatar dish, but they also have a right to exist.

No one will forbid you to experiment in your own kitchen and make the basics even with fish. To help you, I have collected the most popular, as well as several original recipes.

From lamb

The taste of this dish simply captivated me. It is much tastier than roast or vegetable stew. And even lamb, a very specific meat, looks very appropriate here.

Ingredients:

raisins – 150 g

potatoes – 500 g

water – 400 ml

tomato paste – 2 tbsp. spoons

Bay leaf

Preparation:

We cut the lamb across the grain.

We cut potatoes into cubes, carrots and onions into smaller cubes.

Heat the cauldron thoroughly and fry the lamb until golden brown. You can pour a little oil, but I didn’t - the lamb is already quite fatty.

Place onions and carrots in a cauldron and fry for a few minutes.

We lay out the cucumbers, previously grated.

Add potatoes, a handful of raisins and tomato paste diluted with water.

Now it’s the turn of garlic, bay leaf and spices.

Taste for salt, add more salt if necessary and simmer for an hour.

In pots

The recipe for the basic beef itself is traditional with pickles, but the presentation is very original. A salad of fresh vegetables or sour cream with herbs is suitable as an addition.

Ingredients:

beef tenderloin – 350 g

potatoes (medium tubers) - 6-7 pcs.

tomatoes in their own juice - 1 glass

tomato paste - 2 tbsp.

Preparation:

Fry the chopped beef with oil.

Cut the cucumbers and onion into cubes.

Add cucumbers and onions to the meat and simmer under the lid for a couple of minutes.

Place the meat with onions and cucumbers in pots, filling them halfway. Add salt and pepper. Salt with caution - cucumbers already have a lot of salt.

Cut the potatoes into small cubes.

We fill the pots with it.

Now let's put in the tomatoes. It is better to remove the skin.

Squeeze a little garlic if desired.

We dilute the tomato paste with water and fill the pots to the level of the potatoes.

Close the lids and place in the oven for 50 minutes.

10 minutes before the end, add bay leaf. Homemade azu in pots is ready!

With pork and bell pepper

I propose to deviate a little from the traditions of preparing azu and make it from pork. In addition to the usual vegetables for this dish, we will add carrots and bell peppers.

Ingredients:

carrot - 1 pc.

onion - 1 pc.

broth - 180 ml

parsley

Preparation:

Chop all of these vegetables into strips. Sauté in a frying pan for a few minutes.

At this time, prepare the pork. Add it to the vegetables and fry for a quarter of an hour.

Make a well in the center of the pan for the flour. Fry it until light brown.

Pour in the broth, salt, pepper, and add the rest of the spices. Simmer for another quarter of an hour. Sprinkle with chopped parsley.

In a slow cooker

This hearty meat dish is attractive because it is simple and quick to prepare, even a novice cook can handle it.

Ingredients:

onion - 1 pc.

potatoes - 3 tubers

tomato paste - 2 tbsp.

salt, spices

Preparation:

Cut the beef across the grain. The size of the pieces is approximately 3x3 cm.

Chop the onion, cut the carrots into strips, cut the garlic into large slices, grate the cucumbers on a coarse grater or cut into strips.

Turn on the “frying” mode. Place the beef pulp in the multicooker bowl. Fry for 10 minutes, stirring occasionally.

Place cucumbers, tomato paste, salt, pepper, spices, water or broth into the bowl.

Select the “quenching” mode, close the lid of the multicooker and wait half an hour.

At the end, put the chopped potatoes into the slow cooker and add water, simmer for another quarter of an hour.

Fish basics

One of the most unusual recipes is azu with fish.
For it, you can take any fish fillet, as long as it is boneless.

Ingredients:

potatoes (small tubers) - 3 pieces

pickled cucumbers - 3 pieces

tomato - 1 piece

Bay leaf

broth - 100 ml.

Preparation:

We wash the fish, remove excess moisture with a paper towel, cut into small cubes 3*4 cm. You can choose white or red fish.

Peel and cut the onion into half rings. Cut the potatoes into small cubes.

Make a cross-shaped cut on the tomatoes, scald and remove the skin, then finely chop.

Three cucumbers and carrots on a coarse grater.

Fry the onion and potato cubes until lightly browned.

Add carrots to them and fry for 3 minutes, stirring occasionally.

We send tomato and fish to the vegetables. Simmer for another 10 minutes.

Pour in the broth and add the cucumbers.

Salt, pepper, add spices and bay leaves.

5 minutes before readiness, add garlic and chopped herbs.

Turkey

I consider this version of the dish to be one of the most successful. The richness of taste is achieved through the combination of sweet turkey meat and cheese.
Ingredients:

potatoes - 5 tubers

pickled cucumbers - 3 pieces

mayonnaise - 250 grams

Preparation:

Cut the turkey flesh into cubes.

Place in a cauldron, add salt and spices.

Pour 100 ml of water into the bottom. Add grated cucumbers. They can be cut larger if desired.

Add grated carrots and finely chopped onion.

Cut the potatoes into cubes, add to the cauldron and pour over mayonnaise. Do not stir!

Sprinkle with grated cheese. Place the cauldron without a lid in the oven. Set the temperature to 200 degrees and cook until a light crust forms.

With Chiken

I will introduce fans of chicken fillet dishes to another option - chicken azu. The dish turns out to be very satisfying and, importantly, does not require any side dish.

Ingredients:

potatoes - 5 medium sized tubers

tomato sauce or paste - 4 tbsp. l.

sugar - half a teaspoon

Preparation:

Cut the potatoes into strips. Fry until crispy.

Wash the chicken fillet, dry it with a paper towel, cut into 4x4 cm pieces.

Place the fillet in a saucepan with heated oil and fry until golden brown.

• broth - 200 ml.

We cut the cucumbers and also send them to the cauldron.

Remove the rice from the heat and transfer to the main dish.

Chopped garlic mixed with tomato sauce also goes there.

Fill everything with broth or water. Taste for salt and pepper.

Simmer covered until the meat becomes soft.

Kazan, frying pan or slow cooker

Traditional Tatar basics are prepared in a cauldron. This thing is indispensable in the kitchen, as it allows you to cook a large volume of food at the same time. But if you don’t have a cauldron, use any thick-walled utensils. Cast iron products will do the job perfectly. Often modern housewives completely replace the cauldron with a multicooker.

Usually, sunflower oil is chosen for frying foods, without paying special attention to this point. But the basics will turn out much tastier if you use ghee.

You need to use pickled cucumbers, and it is best to find barrel cucumbers with their unique aroma. Pickled ones will give a completely different taste and, what’s important, contain vinegar, which we don’t need at all.

To prevent the basics from turning into porridge, the chopped potatoes must first be washed under running water, thus getting rid of excess starch.

Calorie content and ways to reduce it

Among lovers of the basics, first of all, the strong half of humanity. The abundance of juicy meat, spicy spiciness and unique aroma will not leave any man indifferent.

But even the weaker sex has something to love about the Tatar basics. After all, the dish is based on the classic correct combination of products. And the calorie content of the dish is only 214 kcal per 100 grams. Below is a detailed table of energy values.

In addition, you can reduce the frying time of the main ingredients or do without frying at all. The meat and potatoes, of course, will have to be fried - that’s the point of the basics. But the amount of oil can be minimized by using a non-stick frying pan. You can simply put the onions in a saucepan and simmer the cucumbers in a small amount of water.

Product	Measure	Weight, g	Proteins, g	Fats, gr	Carbohydrates, g	Calorie content, kcal
beef	500 gr	500	111.6	96	0	1308
bulb onions	2 pcs.	150	2.1	0	15.6	61.5
garlic	3 tooth	8	0.52	0.04	2.39	11.44
pickled cucumber	2 pcs.	100	0.8	0.1	1.7	11
tomato paste	2 tbsp.	60	3.36	0.9	10.02	55.2
sunflower oil	2 tbsp.	34	0	33.97	0	305.66
ground black pepper	3 g	3	0.21	0.07	0.77	5.02
parsley	40 gr	20	0.74	0.08	1.52	9.4
Total:		1376	119.3	131.2	32	1767.2
1 serving		138	11.9	13.1	3.2	176.7
100g		100	8.7	9.5	2.3	128.4

Cooking time

There is an opinion that the basic recipe is quite complex, and its preparation is a labor-intensive process, because all products require preliminary frying separately from each other. But in reality, pre-processing doesn’t take that much time, especially if you use a couple of frying pans. A skillful and efficient housewife will take no more than an hour to complete the entire process.

There is also a simplified recipe, where all the products are simply placed in a cauldron or frying pan one by one. But the right taste is obtained only if you fry everything separately. And the consistency of the finished dishes will be different: pre-fried potatoes will retain their original shape, but in the “for the lazy” version they will look more like porridge.

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