ABC in Tatar rich in vitamins and minerals such as: vitamin PP - 21.7%, potassium - 17.8%, cobalt - 66.9%, copper - 13.3%, molybdenum - 13.7%, chromium - 20.4%

How useful is the basics in Tatar

• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

You can see a complete guide to the most useful products in the appendix.

First of all, clean and cut into small pieces !! onion. Do not chop the onions with a blender, this will only spoil the taste of the dish.
Shed a few tears, but then earn gratitude from family and friends.
The amount of onion is exactly half of the amount of meat !! Fry the onion in a small amount of vegetable oil until transparent and lightly frying. At this time, prepare the tomato base. There are three options here: 1. Pour boiling water over the tomatoes, remove the skin, chop finely. 2. Mix GOOD tomato paste in 1/3 cup of water. 3. Use tomato juice. Now, as you understand, it is not at all the time for delicious tomatoes, so I used the second option. I spread the tomato paste "Tomato". And poured it into the onion pan. The next step is to prepare the meat. It can be veal or beef, which will take a little longer to cook. Cut the meat free of all veins into short cubes. Preheat the pan very well, pouring in a small amount of vegetable oil. Put the meat in one layer.
If you do not have such an opportunity, carry out this operation in several stages. The meat must be fried, "grabbed" so that all the meat juices remain inside! And we combine with onions and tomatoes already in a cauldron (deep frying pan, duck). Fill with meat broth. You can of course add water, but it won't be THAT! We reduce the heat and simmer the meat until tender. In the meantime, let's get busy with cucumbers. We use ONLY pickled cucumbers, pickled cucumbers are simply not suitable here! Peel the cucumbers, if the seeds are large, they are also in the trash. Cut into cubes. And fry in a small amount of oil until the liquid evaporates completely. And now it's the turn of the potatoes.
We cut it the way we like it. Some people prefer cubes, but I like diced potatoes. And here is a very important point. Rinse the sliced ​​potatoes under running water to remove excess starch.
And then we put the washed and slightly dried potatoes in a frying pan preheated with vegetable oil and fry.
For what, forgive YOU.
And so that our basics do not turn into a mishmash, and each piece lived its own life in a friendly team! We combine our beauty. And the final touch: finely chopped and pounded with salt garlic.
After adding the garlic, you can add salt.
Do not forget that the cucumbers were given salt, the garlic was with salt, and if we had salted the dish in advance, we might not have guessed with salt.
And the salty, as you know ...
Yes, don't forget to sprinkle with freshly ground pepper.

Serve with herbs.
Enjoy your meal!!!

The most common dish in Asian (Tatar) cuisine is azu. This tasty, satisfying and aromatic dish gained popularity due to the fact that it was included in the menu of any self-respecting canteen of the Soviet times. It is prepared from fatty meat, in the original horse or lamb, and vegetables.

The name "azu" comes from the Tatar "azdyk" and is translated as "food". In Persian, this word means "pieces of meat". Azu is considered an old recipe, but even its classic recipe, which includes potatoes and tomatoes, is significantly different from what was prepared in ancient times, because these vegetables did not come to Asia so long ago.

Azu in Tatar style with pickled cucumbers - classic photo recipe with step by step description

Each of the peoples who have taken this delicious dish to the list of their favorite dishes has enriched their version of the basics with new interesting notes. Here is one version of cooking the classic Tatar azu from lamb.

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

• Fat tail fat:
• Lamb (pulp):
• Onion:
• Tkemali sauce:
• Salted cucumbers:
• Fresh tomatoes:
• Tomato juice:
• Bay leaf:
• Fennel:
• Kinza:
• Hot peppers:
• "Khmeli-suneli":
• Dry mix of spices "Adjika":

Cooking instructions

Tatar azu recipe with potatoes

In the classic version of the basics for frying beef and vegetables, you need a fairly large amount of vegetable oil. It also provides for the simultaneous laying of all vegetables, and potatoes are not fried at all.

Therefore, we will only use three tablespoons of oil. Additionally, you can remove the fat from the stew, thereby making the tasty and aromatic dish even easier.

• 1 can of high-quality beef stew;
• 0.5-0.7 kg of potatoes;
• 1 carrot and onion;
• 1 pickled cucumber;
• 2 medium, ripe tomatoes (can be replaced with 100 g of tomato paste);
• 2-3 tbsp vegetable oil;
• 1 laurel leaf;
• 3 cloves of garlic;
• 1 hot pepper;
• salt.

Cooking steps azu with beef stew and potatoes:

1. Wash and peel potatoes, onions, garlic and carrots.
2. Cut the potatoes into medium-sized slices, finely chop the carrots, onions, peppers and pickled cucumbers.
3. In a separate bowl, mix the stewed meat and chopped garlic, add bay leaf to them.
4. We put all vegetables in a thick-walled stewpan or cauldron, except for potatoes. We simmer them for a quarter of an hour, and when the moisture boils away, lightly fry until brown appears on the onions and carrots.
5. Now you can add 250 ml of cold water and grated tomatoes or tomato paste. After 5 minutes, you can lay the potatoes.
6. When the potatoes are ready, add the garlic and stew mixture. Stir and taste for salt, add salt if necessary.
7. When the azu is ready, let it brew a little, gain taste and aroma

Another version of the basics in Tatar with potatoes is below in the video recipe.

How to cook pork in Tatar style?

In this version of the recipe, we suggest using pork instead of the traditional lamb. You will need a standard set of vegetables (onions, garlic, pickles, tomatoes or pasta made from them), as well as spices and herbs, which we crush the dish with before serving. The amount of ingredients you can take is the same as in the classic recipe.

1. First, wash the pork and cut into strips.
2. Fry the meat pieces on both sides for a couple of minutes.
3. Add chopped onions, pickled cucumbers cut into strips, grated tomato or 1 tbsp. l. tomato paste, chopped garlic.
4. Bring the meat with vegetables to a boil, taste with salt, add salt to taste if necessary, then reduce the heat and simmer for another 7-10 minutes.
5. Serve with herbs.

Another variation of your favorite dish involves cooking it with beef and potatoes. The result is extremely rich and aromatic.

• meat (beef) -0.5-0.6 kg;
• potatoes - 0.5 kg;
• a few pickles;
• 2-3 cloves of garlic;
• onion - 1 pc .;
• 20 g tomato paste or 1 fresh tomato;
• 1 tbsp. l. flour;
• salt, red, black pepper, herbs.

Cooking procedure:

1. We put a thick-walled saucepan (frying pan) on the fire, pour oil in bliss and heat it up.
2. Cut the beef into strips 1 cm thick. Fry until golden brown, stirring occasionally for about 20 minutes.
3. Pour hot water over the meat so that it is barely covered.
4. Simmer the meat, covered, until tender, about an hour.
5. If there is still liquid left, remove the lid and boil it down completely.
6. We add flour, peeled and chopped onions to the meat, mix thoroughly and fry until the onions are transparent.
7. Add tomato paste or grated fresh tomato, simmer for a few minutes. We do the same with a pickled cucumber, cut into strips.
8. Separately fry the potatoes cut into cubes.
9. When the potatoes are ready, add them to the meat, simmer for another 5 minutes, then add salt and spices. You can turn off the basics after about 5 minutes.
10. Add garlic and finely chopped herbs to the ready-made dish. Mix thoroughly and let it brew for at least a quarter of an hour before serving.

This azu option will be a great dish for a family lunch or dinner, the preparation of which will not take much time and effort.

• 2 half chicken fillet;
• potatoes - 1 kg;
• 3-4 pickles;
• 2-3 - medium, ripe tomatoes (100 g of paste);
• salt, sugar, pepper.

How to cook chicken azu?

1. Fry the peeled potatoes, cut into strips, until crisp.
2. Cut the washed fillet into cubes, fry it in a saucepan in vegetable oil.
3. Add to the meat, 1 tsp. sugar, grated tomatoes or paste diluted in a glass of water.
4. Add the finished potatoes to the meat. We do the same with sliced ​​cucumbers.
5. Simmer until fully cooked.
6. Season with spices and salt.
7. In order for the taste of the azu to become complete, it must be allowed to infuse for a quarter of an hour.

How to cook the basics in a multicooker?

The multicooker in the modern kitchen has become an indispensable kitchen helper that simplifies the process of preparing many dishes. Azu in Tatar was no exception.

1. Take the ingredients from any recipe you like in our article.
2. Fry the sliced ​​meat on the "Baking" mode for about 20 minutes.
3. Add finely chopped onions and carrots to the meat. We cook in the same mode for another 6 minutes.
4. Now you can pour the diluted tomato paste, garlic and other seasonings. We turn on "Quenching" for half an hour.
5. Add potatoes and pickles to vegetables and meat. Simmer for another 1.5 hours.

Potted Azu recipe

Required Ingredients:

• meat (chicken, turkey, lamb, beef, pork) - 0.5 kg;
• 10 medium potatoes;
• 3-5 pickled cucumbers;
• 3 onions;
• 1 carrot;
• 0.15 kg of hard cheese;
• 3 medium ripe tomatoes (100 g pasta)
• 3 tbsp each ketchup and mayonnaise;
• bay leaf, salt, pepper, spices, allspice.

Stages basics in ceramic pots:

1. Fry the meat cut into cubes in a pan for 5 minutes. Add a little and pepper it.
2. On the bottom of each pot we iron chopped or grated cucumbers, on them - meat, a mixture of mayonnaise and ketchup, on a bay leaf, a couple of sweet pepper and a little dried dill.
3. In a frying pan, we make frying from onion cut into half rings and grated carrots. We season them with spices and, after readiness, send them to pots.
4. Cut the peeled potatoes into cubes, fry in a pan over high heat, sprinkle with pepper and put in pots.
5. Fill the pots with tomato dressing, send them to the preheated oven for 40 minutes.
6. Sprinkle the finished dish with cheese and herbs.

Azu in Tatar, like any folk dish, exists in many editions. But the main thing is the constant set of ingredients: meat, potatoes and a spicy tomato sauce with pickles, which unites everything into a single whole.

It turns out a delicious, aromatic, slightly spicy (and sometimes very spicy) dish that will surely please the whole family, and especially its male half ...

Ingredients

• 600 g beef for braising
• 600 g potatoes
• 3 pickled cucumbers
• 1 onion
• 200 g of tomatoes in pieces from a jar or 2 tomatoes and 1 tbsp. tomato paste
• 2 cloves of garlic
• vegetable oil for frying
• 1 tbsp flour
• cilantro or parsley
• ground black pepper
• red hot peppers to taste

Preparation

Cut the beef into pieces 5 cm long and 1 cm thick across the grain. Heat a couple of tablespoons of oil in a deep skillet and add the meat.



Fry over medium heat, turning occasionally, until the meat is browned. It will take about twenty minutes.



Pour hot boiled water over the meat so that it only covers it. Cover the skillet with a lid, reduce heat, and simmer for about an hour and a half, until tender. There is one trick: if you are stewing the meat for a long time, and it is still tough, add a slice of black rye bread or a pinch of baking soda, so it will cook much faster.



When the meat is done, open the lid and turn the heat up, let the rest of the water boil off and the meat is browned.



Add onion, peeled and cut into small cubes, and flour to the meat, mix everything. Saute until the onions are tender.



Add tomatoes from a jar (I usually take tomatoes without skin, cut into pieces, in their own juice, from Green Giant) or grate a couple of fresh tomatoes, after cutting them in half. Keep them cut to a grater, then the skin will remain in your hands, and only the chopped pulp will be in the plate. Add tomato paste with fresh tomatoes. Simmer the meat with tomatoes for about five minutes over medium heat.



Cut pickled cucumbers into strips and add to the meat, mix and heat everything together for another five minutes.



While the meat is stewing, peel the potatoes and cut them into wedges. In a separate skillet, heat 3 tablespoons of vegetable oil and fry the potatoes in it. Salt the potatoes a little while frying, about half a teaspoon of salt.



Add the potatoes to the meat, stir everything and simmer together, covered, for 5 minutes. Peel and chop the garlic, finely chop the greens. Check the basics for salt, add salt and pepper if necessary. Then add garlic and herbs to the basics, stir and cover. Turn off the fire. Let the finished dish stand for ten minutes to infuse.

Azu in Tatar - afterword

It is rather difficult to argue about what an authentic recipe for the basics in Tatar should be. Like any popular dish of folk cuisine, it developed, transformed and acquired new details, legends and traditions, and in the case of Tatar cuisine, which can be infinitely divided into Siberian, Kazan, Perm and dozens of others, it is generally unrealistic to find the original source. Over the years of its existence, the original recipe has changed hundreds of times, however, the basis has remained unchanged: meat, tomato sauce, pickles, potatoes. Let's talk about the fact that azu is essentially an ordinary stew, which means that you can cook it creatively and on a whim.

Today Azu in Tatar is found in completely diverse interpretations. Someone prepares it so that the consistency of the dish is something in between the second and the first. Others prefer the basics with a minimum of sauce, evaporating the excess liquid and leaving the ingredients almost dry. A set of spices and herbs - each has its own, "family". The degree of pungency is regulated depending on the preferences of the cook, but traditionally the azu is offered in a rather spicy version. The dishes in which this dish is stewed are chosen taking into account the fact that it is necessary to stew for a long time and thoroughly, but there are also “quick” recipes.

In various sources, in addition to tomatoes, cucumbers, onions and potatoes, in addition to tomatoes, cucumbers, onions and potatoes, other vegetables are added - carrots, bell peppers and even mushrooms, eggplants, zucchini and cabbage. A separate topic for controversy is meat: it is believed that the azu is traditionally prepared from horse meat, but nowadays, lamb, beef are most often taken as the basis, less often or almost never - pork (this point is due to the fact that most of the Tatars profess Islam).

The general technology is simple: all the components of the azu are fried separately, and then combined in a thick-walled cauldron and stewed together. Often the Tatar azu is cooked in clay pots in the oven. Sometimes a fermented milk component - cream, sour cream or yogurt - is added to the company to meat and vegetables.

In general, if you are in doubt about how to cook the basics in Tatar, just do as you see fit, the main thing is that it is tasty and like your family. And if someone is loudly indignant that this is completely, not at all what it should be, you can always authoritatively declare that “but my grandmother, whose great-grandmother was a Tatar and was famous for her basics throughout Kazan or Astrakhan (select what you personally like more), cooked that way! ".