Azu (the recipe will be described in detail below) is a traditional Tatar dish consisting of pieces of meat fried in a pan or baked in a pot, which includes various additional ingredients that form a tasty and rather hot sauce.

It is worth noting that in the eastern regions of our country such a dinner is made exclusively from lamb. However, for a change of taste, modern culinary specialists prepare the basics, the recipe of which includes only simple products and spices from poultry, pork or beef. In order for you to master the secrets, we will consider different options for creating this delicious dish in more detail.

How to cook Tatar style potted basics

To prepare such a meal, housewives will need small portioned pots made of clay. It is in them that the Tatar azu will languish for 70 minutes in the oven, which will make lunch the most delicious, aromatic and satisfying.

The required ingredients for an oriental dish

To cook Tatar-style basics with potatoes, we need:

• fat mutton - 500 g;
• potato tubers - 6 medium pcs.;
• salted tomatoes - 3 pcs.;
• pickled cucumber - 2 pcs.;
• white onion - 1 pc.;
• garlic - a big clove;
• hot tomato paste - 2 large spoons;
• black pepper peas - 5 pcs.;
• sunflower oil - for frying onions;
• fresh greens - to taste;
• table salt - add at your own discretion.

Product Preparation

Before you create a Tatar dish, you should prepare all the necessary products. To do this, wash the meat, clean it of hard films and veins, and then cut into small pieces. Next, peel the potato tubers and chop them into cubes with a side of 1-2 centimeters. It is also necessary to chop pickled cucumber and mash salted tomatoes into slurry, having previously peeled them.

In order for the basics in the pots to be aromatic and tasty, it is advisable to cut onions into rings and separately fry them in a pan, seasoning with sunflower oil.

The process of forming and heat treatment of a dish

After the products are prepared, you should take portioned pots (4-5 pcs.), And then put in them fat mutton, fried cucumbers, potato tubers and fresh garlic, sliced \u200b\u200binto thin plates. Further, all the ingredients need to be salted to taste, add peppercorns to the peas, add gruel from salted tomatoes, cover with tomato paste and pour a little ordinary water (1/3 cup per pot). After this, the clay dishes must be closed and put in a very preheated oven for 70 minutes.

The tastiest thing is this dish the next day. Indeed, during this time, potatoes and lamb are saturated with fragrant broth, becoming more juicy and soft.

Step by step recipe for turkey basics

To prepare this dish, you can use any part of the bird. In any case, the basics made will turn out tasty and not as high-calorie as, for example, from pork. After all, everyone knows that turkey is a dietary and very healthy meat.

Products for the dish in the pan

The recipe involves the use of simple and affordable ingredients. And which ones, consider a little further:

• turkey fillet - 700 g;
• large carrots - 1 pc.;
• refined sunflower oil - add at your own discretion;
• fresh large tomato - 1 pc.;
• white onions - 1 pc.;
• iodized salt - to taste;
• ground pepper and sunnel hops - add also at your own discretion.

The process of preparing the necessary products

To make such a tasty and nutritious dish, you should wash the turkey meat, and then separate it from the bones and skin, chopping it on non-thick cubes. After this, finely chopped fresh tomato, grate the carrots on a large grater and chop onions.

Roasting and Stewing Ingredients

To prepare the basics, it is advisable to use a deep saucepan. It is necessary to pour into it (about 1/3 of a faceted glass) and slightly warm it. Next, put all the meat in the dishes and fry, without covering, for half an hour, stirring occasionally. After the turkey becomes slightly softer and changes color, all previously processed vegetables should be laid out in layers: grated carrots, onions and tomatoes. Also, the products should be salt, pepper and season with spices. In this composition, the dish must be closed and stewed for 16 minutes. After this time, the basics need to be mixed and cooked for another quarter hour. Serve it hot preferably with a side dish such as pasta, boiled rice or mashed potatoes.

How to cook beef basics?

Beef Azu with cucumbers is cooked on a gas stove in a saucepan. To make such a dish should be in two stages. And how exactly, we will consider a little further.

Essential ingredients for a Tatar dish

We will need:

• fat young beef - 500 g;
• large pickled cucumbers - 3 pcs.;
• white onions - 2 pcs.;
• large carrots - 1 pc.;
• boiled water - 2 glasses;
• vegetable odorless oil - for frying;
• sea \u200b\u200bsalt, red and black pepper, ground coriander - add to taste;
• fat sour cream - 260 g;
• spicy tomato sauce - 2 large spoons.

Product Preparation

The pulp of young fat beef should be washed, cut into thin and long slices, seasoned with all necessary spices and kept under pressure for an hour. At this time, you need to cut the carrots into circles, pickles into small cubes, and onions into rings.

Heat treatment process

As mentioned above, with cucumbers it is prepared in stages. First you need to make the sauce. To do this, mix fatty sour cream, tomato paste and plain water in a pan. Then they should be mixed and gradually bring to a boil. After this, add chopped pickles to the sauce and stew them for 5 minutes.

When the meat is soaked well, it must be fried in a pan with vegetable oil, adding carrots and onions. Cook these ingredients until golden brown (approximately 16-18 minutes). Next, beef with vegetables must be put in a saucepan and simmer until cooked (about 35-42 minutes). Serve the finished dish to the table with any favorite side dish.

Cooking basics from lean pork

A recipe may include completely different ingredients. Today we will consider the most delicious and unusual way, which involves the use of fresh champignons.

Required Ingredients

For such a hearty and high-calorie dish, you will need to purchase the following products:

• low-fat pork - 500 g;
• fresh champignons - 4 large pieces;
• spicy tomato paste - 2 large spoons;
• fat mayonnaise - 2 large spoons;
• white onion - 1 large head;
• drinking water - 2/3 cup;
• salt, pepper and herbs - add to taste;
• sunflower oil - a little, for frying.

Food processing

The recipe for azo pork, which involves the use of champignons, takes away from housewives quite a bit of free time. But before you heat treat all the ingredients, they should be well prepared. To do this, wash the meat and chop it into medium cubes. Next, you need to cut fresh champignons into thin slices, and onions - into half rings.

Cooking process on the stove

To create such a dinner, you need to take a stewpan, and then put in it slices of pork, white onion and fresh mushrooms. All these ingredients should be fried in vegetable oil without adding water for half an hour. At this time, you can cook the sauce. To do this, mix in a bowl fatty mayonnaise, spicy tomato paste, drinking water, as well as all the necessary spices and chopped herbs. After the meat and vegetables are fried, it should be poured with sauce, cover and simmer for no more than a quarter of an hour. You can serve such a dish with any side dish or just like that, along with wheat bread.

Making chicken breast basics

Aza from chicken, the recipe of which is presented below, turns out to be very tender and tasty. To prepare such a dish, you should pre-purchase all the necessary ingredients, which can always be found in any nearby supermarket.

Required Products

So, for the preparation of chicken basics, we need:

• chicken fillet - 750 g;
• pickled cucumbers - 200 g;
• hot tomato paste - 3 large spoons;
• seedless raisins - 120 g;
• ordinary water - a glass;
• salt, black pepper, dried dill, granulated sugar - add to taste;
• flavourless vegetable oil - for frying (70 ml.);
• small young potatoes - optional.

Ingredient preparation

Before heat treatment, all purchased ingredients must be prepared. To do this, wash the small young potatoes, and then cut it into quarters directly with the peel. Next, chop the chicken fillet into cubes, chop the pickled cucumbers and scald the seedless raisins with boiling water.

Cooking

After the products are processed, you should take the stewpan, pour a little oil into it and put the potatoes. Fry the vegetables until golden brown. Next, put chicken breasts in a cauldron and cook them in oil for no more than 20 minutes. After that, add hot tomato paste, pickled cucumbers, spices, seedless raisins and previously fried potatoes to the meat. All ingredients should be poured with a glass of water, closed and simmer for about a quarter of an hour. During this time, the products will become soft and absorb the aromas of spices. Serve chicken basil with potatoes to the table preferably only in hot form along with fresh Tatar tortilla.

Potato (medium size) - 8 pieces
Meat (pork tenderloin) - 400 grams
Cucumber (pickled 3 pieces, salted 3 pieces) - 6 pieces
Onions - 3 pieces
Carrots - 1 piece
Bay leaf - 2 leaves
Black peppercorns - 6 peas
Chili pepper - 1 piece
Sauce (ketchup + mayonnaise) - 6 tablespoons
Tomato paste - 2 teaspoons
Dried Dill - 2 pinches
Cheese - 200 grams

Step 1: Prepare and put the meat in pots

Pickled cucumbers are not cut into small cubes, but grated pickled cucumbers on a medium grater. Then lay them on the bottom of the prepared clean pots. Rinse the meat well under cold running water, then cut into small strips or cubes as you like. Put a frying pan on medium heat, heat it and add vegetable oil, then pour in chopped meat. Fry over high heat for 5-10 minutes, from all sides, occasionally stir the meat with a wooden spatula. At the end of the frying, lightly salt and pepper the meat. Then remove the pan from the heat and cool the meat a little, then put it in pots, along with the meat juice that stood out when frying. Put the meat on top, in each pot 3 tablespoons of sauce, add a leaf of bay leaf and a few peas of black pepper. Sprinkle a little dried dill on top.

Step 2: Cook and spread the vegetable frying

Peel onions, rinse well under cold running water, then cut into half rings. Rinse the carrots well under water, remove the peel and grate it on a medium grater.
Put the frying pan over medium heat, heat it, then add vegetable oil, first add chopped onion into it, fry until transparent, and then add carrots. Stir well and fry for several minutes until golden brown. After that, cool the frying a bit and arrange it in pots. Sprinkle seasoning with a universal type on top.

Step 3: Add Potatoes to the Pots

Now rinse the potatoes well under running water, peel them and cut into small cubes. On a medium heat, put the pan on which the frying was fried, reheat it again, add a little vegetable oil. Fry chopped potatoes on all sides on it, for about 5 minutes. When the frying is complete, sprinkle the potatoes with chili powder. Then cool slightly and also distribute in pots.

Step 4: Add the tomato mixture to the pots
sprinkle with chopped chili

Dilute 2 tablespoons of tomato paste in 150 ml of pure water, stir well and pour the potato in pots with the tomato mixture. Cover the pots with a lid. Preheat the oven to 200 degrees, then send the pots to bake for about 30-40 minutes.
While the basics are being prepared, finely chop the chili pepper and add it to the pots, about 5 minutes before the dish is ready. Sprinkle with grated cheese in advance.

Step 5: serve the basics in a pot

You can serve this dish to the table right in the pots, or you can arrange it on serving plates. One pot is enough for 2 servings, so choose the one that suits you best.

Enjoy your meal!

Advice:
- If the tomato paste that you use is not too thick, then you need to increase its number to 3-4 tablespoons.

You can use finely chopped greens as a decoration for a dish, just sprinkle it with azo right before serving the dish to the table

Ideally, lamb or horse meat is used to make this dish. You can also experiment and cook it not only from pork tenderloin, but also from beef or turkey.

What is the basics and how to cook it? If you still do not know anything about this meat dish, welcome to us! In our small culinary world, we talk about dishes, give advice on their preparation and selection of products. And also we advise a little about what is better to add, and what should be avoided. Are you with us

Azu is a dish of Tatar cuisine. The classic version of the dish is fried pieces of meat, with tomatoes, potatoes and onions in a hot sauce. Tasty, right?

The basics are prepared from different types of meat, but most preferably from beef or lamb. Today we will tell you about cooking options for this Tatar dish with beef. We will cook classics with pickles, basil in pots, in Tatar and even with mushrooms in tomato sauce. You will be lost in such a variety, wanting only one thing - to quickly prepare the basics at home and try it still hot.

Somehow the basics may remind you of the fries, but it's a little bit wrong. Here are other products, other spices, other cooking secrets and a little more aromatic gravy. We are sure you are ready to try our dish. If so, then let's start with secrets in choosing products and prepare the most delicious hot dishes in your life!

What you need to know for cooking

If you do not want fatty meat, we always recommend choosing a tenderloin. This is the part of the cow in which there is practically no fat. This is a clean, pink meat in which you are unlikely to see fatty fibers. In any case, choosing meat, you need to know how to choose the best slice for both freshness and quality.

1. First of all, pay attention to the color of the meat. Everyone knows that beef is red. It cannot be green, gray, there are no spots, stains and even other shades of red on it. It is clean and plain;
2. If you take meat with bone or pieces of fat, pay attention to their color. Both fat and bones should be snow-white. If they are pinkish, then a solution of potassium permanganate was used to give the meat freshness;
3. If the meat has yellow fat, be prepared for the fact that the meat will have to be cooked for a long time, since yellow fat is a sign of an old animal;
4. If you do not buy meat in the market early in the morning, it may be slightly windy. To avoid this, it is better to buy meat in the morning when it is just cut;
5. The meat should be elastic and should not be sticky, it smells good.

The remaining products do not require such a careful choice, because these are vegetables and root crops. To choose good products, you need to inspect them. They should be fresh, smell good, they should not be stains, cracks and traces of impact. Choose high-quality and cook deliciously.

Classic Beef Azu with Pickles

Time for preparing

calories per 100 grams

How to cook:

Tip: instead of parsley, az can be served with any other herbs. We added parsley because it is used in the classic Tatar version.

Prepare potted basics

This recipe is distinguished by its satiety. True, it will be a little more satisfying and will be cooked in the oven. In addition, the sauce here will be spicy, as required by tradition.

Will leave for cooking - 2 hours.

How many calories - 163 calories.

How to cook:

1. Remove pickles from the ends, cut into large slices of arbitrary shape;
2. Peel the pickled ones from the ends too, but chop them with a grater;
3. Put the cucumbers on the bottom of the pots;
4. Heat a pan with vegetable oil;
5. While the oil is warming, wash the meat, dry and strip;
6. Cut it into strips;
7. Put the meat in hot oil and fry for five minutes on all sides, bringing it to golden brown;
8. When the meat is fried, add spices to it and mix;
9. Put the meat on top of the cucumber inside the pots;
10. Combine ketchup and mayonnaise and add a couple of spoons of the resulting meat sauce;
11. On top of the sauce in each pot put a sheet of laurel and three peas of black pepper;
12. Rinse the dill, chop finely and distribute it in pots;
13. Peel the onion, cut off the roots and wash all three heads;
14. Next, cut the onion into half rings;
15. Peel, wash and grind the carrots;
16. Fry onions and carrots in a frying pan heated with oil until golden and soft;
17. Put onions and carrots in pots;
18. Sprinkle everything with salt and pepper, you can add your favorite spices from yourself;
19. Wash and chop finely;
20. Peel the potatoes, cut into small (!) Cubes and fry over high heat in a pan until golden brown for five minutes;
21. When the potatoes are ready, add chili to it and mix well;
22. Put potatoes in pots on onions and carrots;
23. Dilute the tomato paste with water (150 ml) and pour into pots;
24. Cover the pots with lids and remove for 35 minutes at 200 Celsius.

Tip: to make it even more satisfying and tastier, five minutes before the basics are ready, you can climb under the lids and add a slice of grated cheese to each pot on a hill.

Hearty Tatar Beef Azu

An incredibly satisfying meal that no one can pass. Juicy beef, spicy tomato sauce, hearty potatoes and pickles together will create the perfect dinner or a delicious dinner.

It takes about 40 minutes to cook.

How many calories are 525 calories.

How to cook:

1. Wash the meat, pat dry with napkins and cut into strips;
2. Heat a frying pan with oil and fry the meat straws on all sides until golden brown;
3. Peel and cut onions in half rings, add to meat;
4. Stew onions with meat until the onions are soft;
5. Add tomato paste, broth and chopped cucumbers;
6. Stew the mass until the beef is fully cooked;
7. Peel the potatoes and cut into strips;
8. Pour a little oil into the second pan and fry the potatoes;
9. When the potato straw is almost ready, pour it into the meat;
10. Peel and chop the garlic;
11. Add garlic, a little salt and pepper to the potatoes and meat;
12. Stir the mass and simmer another seven minutes.

Tip: to cook potatoes faster, it can be cut into small cubes.

Add mushrooms to the recipe

Mushrooms with meat are a classic for all classics. If you agree, then you simply must try this very basics of juicy beef with tomato sauce.

It takes about 40 minutes to cook.

How many calories - 250 calories.

How to cook:

1. Peel the onion, cut into half rings;
2. Mushrooms clean hats and legs, cut each mushroom into four parts;
3. Wash the meat, clean from fat and films, cut it into small pieces;
4. Heat a frying pan with butter, put pieces of beef there and fry them, not forgetting to stir, at least ten minutes;
5. Crush the meat with flour, mix;
6. Add onions and simmer together until the root is soft;
7. Pour over the sauce, add mushrooms, mix, cover and simmer for another twenty minutes;
8. As a result, you should get a dish with sauce. If all the liquid has evaporated, you need to add a little water or broth, put out a little and ready.

Tip: if the mushrooms are small in size, we advise you to leave them whole, but be sure to clean them first.

Even behind the back of a dish like Azu, there are many secrets that are really worth keeping in order to prepare a delicious hot dish.

1. Garlic is best added fresh, we do not recommend using dry / dried options. The taste is not what you need;
2. Fresh garlic is recommended to be added at the end of cooking. That is, when the stove is already turned off and everything is ready to serve. Add chopped root vegetables, mix all the ingredients and serve;
3. Add Italian or Provencal herbs to the dish. This will significantly change the taste for the better. But take quality spices;
4. To make the meat well cooked, after frying, simmer it for several minutes under the lid.

Making beef basics is not as difficult as you might imagine. Vegetables, meat and tomato sauce are all that are needed in the preparation. A little time, a pinch of love and diligence - and you have an excellent dish of Tatar cuisine on your table.

• Average potato - 8 pcs.
• Meat - 400 g.
• Pickled Cucumber - 3 pcs.
• Onions - 3 pcs.
• Carrots - 1 pc.
• Bay leaf - 2 pcs.
• Black peppercorns - 6 amount
• Chili pepper - 1 pc.
• Sauce - 6 tablespoons
• Tomato paste - 2 tsp.

Cooking method:

And so, in order to cook this dish, we need to prepare all the ingredients and put them in pots in layers. First, wash and dice pickled cucumbers. Then we need to put the meat in small pieces, but first we need to fry it until it is rosy in a pan with a small amount of vegetable oil or fat. Then we need to prepare the sauce by mixing mayonnaise and ketchup 50/50. Put it on the meat, while putting a couple of sheets of laurel, salt and spices to taste.

Next, we will deal with vegetables. We clean the onions, carrots and potatoes, and wash them. Then cut into half rings or whatever you like onions, three carrots on a coarse grater or cut into strips with a knife. In a pan again, heat up a little vegetable oil or fat, fry the onions and carrots in it until soft. We spread in pots with the next layer on the sauce. Here I usually sprinkle with mushroom seasoning, it gives the dish a special taste. Of course, if you have fresh mushrooms, then you can put them out, just cut it and fry it just as well.

The last layer we have going potatoes. We cut it into pieces and also lightly fry it in a frying pan, chopping it before this in wheat flour. When the potato is taken on a weak crust, sprinkle it with salt and hot pepper to taste, put in pots. We heat a glass of water, plant tomato paste in it and pour into pots. Preheat the oven to 200 degrees, put the pots on a baking sheet and send to bake.

After about half an hour, we take out of the oven, if you are a fan of spicy then you can add a few crushed red chili peppers. Also at this moment I usually add hard cheese grated on a coarse grater, this is also optional. Return back to the oven for another 5-10 minutes.

You can serve such a dish directly in pots, sprinkled with chopped herbs before it, or put it on plates. I wish you bon appetit!

Recipe "Azu in a pot":

Pickled cucumbers are not cut into small cubes, but pickled on a medium grater. Put them at the bottom of our pots. Cut the meat into cubes (ideally into stripes, but I like it more) and fry in a pan for 5 minutes over high heat, adding rast. oil. At the end of frying, lightly salt and pepper the meat. I have a mixture of black, pink and white ground peppers. Put the meat on the cucumbers, if some water stands out, then with it. Pour 3 tablespoons of sauce on meat (mayonnaise and ketchup in equal proportions), put on laurel. leaf, 3 peas of pepper and sprinkle with dried dill.

Then chop the onion in half rings, grate the carrots on a medium grater. Fry all this over medium heat for 3 minutes until golden brown and put in pots. Sprinkle the frying with a small amount of universal seasoning, such as Vegetta.

Then we peel and cut the potatoes into small cubes, fry them over high heat for 5 minutes, and at the end of the frying sprinkle abundantly with ground chili pepper. We shift it into pots and fill it with tomato water. To do this, dilute in 150 ml of water 2 teaspoons of pasta. I had a very thick, if you have a liquid, then increase its amount. We cover the pots with a lid and send to the oven heated to 200 degrees for 30-40 minutes.

While our basics are languishing, we finely chop the chili and 5 minutes before the end of cooking add it to the pots. It seems to be all but ...