Someone remembers this hearty meat dish as a Soviet restaurant classic, someone has heard about 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 basis 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 make the sauce thicker, provide a consistency familiar from the Soviet Azu recipe. Now transfer the meat to a stewpan with thick walls (a saucepan will do), pour over the warmed 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. Put the onion sliced ​​​​in rings into the still hot pan and sauté for a few minutes. Grate the tomatoes or chop finely. Add to the onion rings along with the tomato paste. Fry for another five to seven minutes over moderate heat.

Grind pickled cucumbers into small sticks. 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 simple recipe to the Tatars, and any azu is 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 cooking, is the use of horse meat. Originally prepared the basics in this way.

But you can add 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 pasta with sun-dried tomatoes in their 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

This 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

You can diversify a low-calorie diet with 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 of 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 frying pan or thick-walled pan. 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, turkey azu is suitable for a 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. Follow these helpful tips to help you achieve the famous spicy, salty taste.

• Don't use pickled cucumbers. They contain a lot of vinegar, which will affect the palatability of the food and make the fillets 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.

You can diversify the traditional recipe 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 the basics according to the original recipe using ceramic or clay baking pots.

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. Coat again with 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 the aza for 60 minutes, maintaining a temperature regime of 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 the classic azu recipe, cutting the number of ingredients in 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.

Description

Azu in Tatar from beef- a very tasty and satisfying traditional Tatar dish, which, as a rule, is cooked in a cauldron, but at home, an ordinary thick-walled pan is also suitable for this.

The main components of azu in Tatar are meat (beef, lamb or even horse meat) and a variety of vegetables, including Must have pickled cucumbers. All this together languishes on the stove until the ingredients are saturated with the tastes and smells of each other. The result is an indescribably appetizing and fragrant second course, which the Tatar cuisine is rightfully proud of.

We offer you a step-by-step recipe with a photo of the classic Tatar beef azu. There is nothing complicated in it, so you will master it without difficulty. If you start right now, in an hour and a half you will have a real gastronomic delight on your table.

Let's get started!

Ingredients

• 
  (500 g)
• 
  (5 pieces.)
• 
  (2 pcs.)
• 
  (3 pcs.)
• 
  (2 pcs.)
• 
  (4 things.)
• 
  (3-4 pieces)
• 
  (taste)
• 
  (taste)
• 
  (a little for frying)

Cooking steps

Thin slices cut a pound of beef and dry with a paper towel.



We cut two medium heads of onions into half rings.



We chop 2 medium carrots with medium-sized straws.



We put a frying pan on the fire, pour vegetable oil and, when it is hot, fry the beef on both sides (3-4 minutes each) until golden brown.



After that, we shift the meat into a thick-walled pan or cauldron heated over medium heat.



In the pan where the meat was fried, add a little oil and fry on it, first chopped onions, and then carrots. Vegetables are also sent to the pan.



We cut 3 pickled cucumbers into small strips.



Add them to meat and vegetables.



Cut 4 medium tomatoes into quarters and also put in a saucepan. Simmer everything together for about 20 minutes.



During this time, cut the potatoes into strips and fry them in a pan until half cooked.



After that, put it in the pan and simmer the dish on the fire for about 10 more minutes ( focus on the readiness of meat and potatoes). At the end, salt and pepper everything to taste, turn off the fire and insist the dish for another 10 minutes.



Now we put the amazingly fragrant Tatar azu in portioned plates and serve it to the table.



Bon Appetit!

Someone remembers this hearty meat dish as a Soviet restaurant classic, someone has heard about 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.

Cooking basics at home - a classic recipe

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.

Step by step video recipe

Then we process the basis 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 make the sauce thicker, provide a consistency familiar from the Soviet Azu recipe. Now transfer the meat to a stewpan with thick walls (a saucepan will do), pour over the warmed 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. Put the onion sliced ​​​​in rings into the still hot pan and sauté for a few minutes. Grate the tomatoes or chop finely. Add to the onion rings along with the tomato paste. Fry for another five to seven minutes over moderate heat.

Grind pickled cucumbers into small sticks. 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.

A well-known dish of the national Tatar cuisine is azu. Juicy pieces of meat cooked with potatoes, and a spicy sauce of onions, tomatoes, garlic and, of course, with the participation of pickles, are loved by many.

Traditionally, beef (veal) or lamb is used to prepare azu. But there are azu recipes with chicken, turkey, beef stew.

Potatoes are also sometimes replaced with rice or buckwheat.

The proposed azu recipes will allow each housewife to choose the option that will be most acceptable and the whole family will like it. Step-by-step recommendations will help to make this dish correctly, in compliance with traditions. The available "secrets" of cooking a real azu will be revealed to all lovers of a tight and tasty meal.

Classic pork azu

Products:
1. Pork - 200 gr.
2. Pickled cucumbers - 3 pcs.
3. Tomatoes - 1 pc.
4. Onion - 1/2 pc.
5. Vegetable oil - 1 tbsp. a spoon
6. Tomato paste - 1 tbsp. a spoon
7. Garlic - 1 clove
8. Parsley - 1 sprig
9. Ground black pepper
10. Salt

How to cook classic pork azu:

Cut the pork into strips and fry it on all sides in oil for several minutes. Throw onion, thinly sliced, into the pan. Add pickled cucumbers, cut into strips. Sprinkle with pepper, salt.

Dilute the tomato paste with water and add to the meat, along with chopped tomatoes, parsley and garlic. Bring the classic pork azu to a boil, make the fire quieter, cook for minutes.

Serve with a side dish and eat.

Azu meat with pickled cucumber

Products:
1. Meat - 500 gr.
2. Tomato paste / tomatoes - 150 gr.
3. Pickled cucumber - 150 gr.
4. Carrots - 100 gr.
5. Onion - 1 pc.
6. Garlic - 3 cloves
7. Ground black pepper
8. Bay leaf
9. Seasonings

How to cook meat azu with pickled cucumber:
Cut the meat into cubes, fry in well-heated oil until brownish. Put the peeled vegetables together with onions and cucumbers in a combine bowl, chop, pour the mixture into the meat, add carrots and tomatoes, simmer everything together over low heat.
At the end of cooking the basics of meat with pickles, add garlic, bay leaf, pepper and other seasonings to the pan. As a side dish, pasta or boiled rice is well suited to the dish.

Azu in Tatar

1. Meat - 500 gr.
2. Potatoes - 7 pcs.
3. Pickled cucumbers - 2 pcs.
4. Onion - 2 pcs.
5. Garlic - 2 cloves
6. Tomato paste / ketchup - 1 - 2 tbsp. spoons
7. Bay leaf
8. Pepper
9. Salt
How to cook aza in Tatar:
Cut the washed meat (beef, lamb, horse meat) into strips and put it in a cauldron with heated vegetable oil, fry a little.
Cut the onion into thin half rings, add it to the meat and fry until the onion becomes soft.
Grate cucumbers on a coarse grater, add them together with tomato paste and a small amount of water (broth) to a cauldron with meat.
Cover the cauldron with a lid and simmer its contents until the meat is ready.

Cut the peeled potatoes into strips and fry in a separate frying pan, a few minutes before they are ready, transfer it to a cauldron with meat.
Add ground pepper, salt, chopped garlic and bay leaf to the meat, mix gently and simmer the hearty azu in Tatar style until fully cooked.

A classic Tatar 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 a dish.

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

I generally love the cuisines of different nations of the world. I really like Georgian cuisine for the abundance of herbs, spices, meat and spiciness. Recently, I also discovered Tatar cuisine. You know, the taste of this dish won me over.

As for me, it is much better than roast, stew or vegetables stewed in sauce. Probably due to pickles, the taste is very advantageous. I made a recipe using potatoes, but you can do without it.

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:

We cut the meat into cubes.

We chop the peeled onion in half rings.

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

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

Spread the tomato paste (or ketchup).

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

We cut the potatoes into strips. Fry separately until almost cooked, then spread to the main dish.

Add garlic and bay leaf. Simmer until ready.

1) Wash the meat, dry and cut into pieces. I took beef, so I cut it into small cubes so that it turns out soft at the end.

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

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

4) Three cucumbers on a coarse grater. They can also be cut into small pieces.

5) Add cucumbers to the cauldron. And also tomato paste, you can replace ketchup, but you get a completely different taste.

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

7) We peel the potatoes and cut them into strips.

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

9) Put potatoes in a cauldron with stew and sauce. Add finely chopped or passed through a garlic squeezer garlic and bay leaf, add salt and spices that are missing to taste. From spices, I used only a mixture of five peppers. Gently mix everything so that the potatoes do not fall apart, and simmer until cooked.

10) Serve hot, as an independent dish.

8 azu 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. Azu from pork or chicken can no longer be called a traditional Tatar dish, but they also have the 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 just 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

Cooking:

Cut lamb across the grain.

Cut potatoes into cubes, carrots and onions into smaller cubes.

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

We send onions and carrots to the cauldron, fry for several minutes.

We spread the cucumbers, previously grated.

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

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

We test for salt, add salt if necessary and simmer for an hour.

in pots

The recipe for the beef azu itself is traditional with pickles, but the serving is very original. As an addition, a salad of fresh vegetables or sour cream with herbs is suitable.

Ingredients:

beef tenderloin - 350 g

potatoes (medium tubers) - 6-7 pcs.

tomatoes in their own juice - 1 cup

tomato paste - 2 tbsp

Cooking:

Sliced ​​beef fried with oil.

Cucumbers and onions cut into cubes.

We spread cucumbers and onions to the meat, simmer under the lid for a couple of minutes.

We lay out the meat with onions and cucumbers in pots, filling them up to half. Add salt, pepper. Salt with caution - cucumbers already have a lot of salt.

Cut potatoes into small pieces.

We fill their pots.

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

Squeeze some garlic if you like.

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

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

10 minutes before the end, add the bay leaf. Azu at home in pots is ready!

With pork and bell pepper

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

Ingredients:

carrot - 1 pc.

bulb - 1 pc.

broth - 180 ml

parsley

Cooking:

We chop all these vegetables into strips. We pass in a frying pan for several minutes.

At this time we are preparing the pork. Add it to vegetables, 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, add the rest of the spices. We simmer for another quarter of an hour. Sprinkle with chopped parsley.

In a slow cooker

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

Ingredients:

bulb - 1 pc.

potatoes - 3 tubers

tomato paste - 2 tbsp.

salt, spices

Cooking:

Cut the beef across the grain. Pieces are approximately 3 x 3 cm.

We chop the onion, cut the carrot into strips, cut the garlic into large slices, three cucumbers on a coarse grater or cut into strips.

Turn on the "hot" mode. Put the beef pulp into the bowl of the multicooker. Fry for 10 minutes, stirring occasionally.

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

We select the "extinguishing" mode, close the lid of the multicooker and wait half an hour.

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

fish azu

One of the most unusual recipes is azu with fish.
For him, you can take the fillet of any fish, the main thing is that it be boneless.

Ingredients:

potatoes (small tubers) - 3 pieces

pickled cucumbers - 3 pieces

tomato - 1 piece

Bay leaf

broth - 100 ml.

Cooking:

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

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

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

Three cucumbers and carrots on a coarse grater.

Fry the onion and potato cubes until light brown.

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

We send tomato and fish to vegetables. We simmer another 10 minutes.

Pour in the broth and spread the cucumbers.

Salt, pepper, add spices and parsley.

5 minutes before cooking, add garlic and chopped herbs.

from turkey

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

potatoes - 5 tubers

pickled cucumbers - 3 pieces

mayonnaise - 250 grams

Cooking:

Cut the turkey flesh into cubes.

We put it in a cauldron, add salt and spices.

Pour 100 ml of water at the bottom. Add grated cucumbers. You can cut them larger if you like.

We put the grated carrot, finely chopped onion.

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

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

With chicken

I will introduce fans of chicken fillet dishes to another option - chicken basics. 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 pasta - 4 tbsp. l.

sugar - half a teaspoon

Cooking:

Potato cut into strips. Fry until crispy.

Wash the chicken fillet, pat dry with paper towels, cut into 4x4 cm pieces.

We send the fillet to a saucepan with heated oil, 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.

There is also chopped garlic mixed with tomato sauce.

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

Simmer covered until the meat is tender.

Cauldron, frying pan or slow cooker

A traditional Tatar azu is being prepared in a cauldron. This thing is indispensable in the kitchen, because it allows you to cook a large amount of food at the same time. But if you do not have a cauldron, use any thick-walled dishes. 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 products, without paying special attention to this moment. But the basics will turn out much tastier if you take ghee.

Cucumbers should be used precisely salted, and it is best to find barrel ones with their unique aroma. Pickled ones will give a completely different taste and, importantly, contain vinegar, which we don’t need at all.

So that the azu does not turn into porridge, chopped potatoes must first be washed under running water, thus getting rid of excess starch.

Calorie content and ways to reduce it

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

But the weaker sex also has something to love the basics in Tatar. Indeed, at its core, the dish has a classic right 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. Meat and potatoes, of course, will have to be fried - this is the meaning of the basics. But the amount of oil can be minimized if you take a pan with a non-stick coating. Onions can simply be put in a saucepan, and cucumbers can be simmered in a small amount of water.

Product	Measure	Weight, gr	Proteins, gr	Fat, gr	Carbohydrates, gr	Calorie content, kcal
beef	500 gr	500	111.6	96	0	1308
onion	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 gr	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 portion		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 azu is a rather complicated recipe, and its preparation is a laborious process, because all products require preliminary roasting separately from each other. But in reality, pre-processing does not take that much time, especially if you use a couple of pans. A skilled and efficient hostess will take no more than an hour to complete the whole process.

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

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