Tatar cuisine is rich in interesting, and not quite ordinary dishes for our diet.
These dishes include the basics, which are prepared from ordinary products, but their taste in this dish sounds completely different.
Properly cooked azu will not leave indifferent any meat lover.
Azu in Tatar - the basic principles of cooking
The main ingredient in azu is meat. Traditionally, basics are made from lamb, beef or horse meat, but today this dish can be prepared from pork, chicken or any other meat. In this case, it is advisable to take fatty meat, because it is from it that the most delicious basics are obtained.
In addition to meat, the main ingredients for basics are: potatoes, pickles, carrots, garlic, tomatoes and other vegetables.
The taste of azu largely depends on properly cooked tomato dressing. Ideally, it is prepared from finely chopped tomatoes, but in winter they can be replaced with tomato paste. Dressing is diluted with meat broth, you can, of course, replace it with water, but the taste of the finished dish will not be the same.
Aza in Tatar is cooked in a cast-iron cauldron or pan, pots or slow cooker.
Before you combine all the ingredients, they are pre-fried separately.
Pickled cucumbers are added to the dish, so you need to very carefully add spices and herbs so that they do not interrupt their taste.
Azu is served in deep bowls, hot, with scones, and fresh herbs.
Recipe 1. Tatar Azu with pickles
Ingredients
80 ml of vegetable oil;
half a kilogram of beef tenderloin;
a pinch of pepper mixture;
three pickles;
salt;
two onions;
10 ml adjika;
two cloves of garlic;
30 g of tomato paste;
25 g of flour.
Cooking method
1. Wash the beef tenderloin under the tap, soak the meat with napkins and cut it across the fibers in small pieces.
2. Peel and chop the onion. Remove the cucumbers from the jar, dry them slightly and cut them into small bars.
3. Pour vegetable oil into a cast-iron frying pan and heat it well. Put the meat in hot oil and fry it until golden brown. Now add the onions and continue to fry, stirring, until the onions are transparent.
4. Add cucumbers and tomato paste to the pan. Peel the cloves of garlic, cut them into slices and also send them to the pan.
5. Dilute flour in a small amount of boiled water and pour this mixture into a pan with meat.
6. Thoroughly mix everything, pepper and salt. Cover and simmer over low heat until the meat is tender.
Recipe 2. Tatar Azu with gherkins pickles
Ingredients
400 g of beef pulp;
a pinch of turmeric;
four potatoes;
two pinches of black pepper;
two bow heads;
three cloves of garlic;
seven pickled or salted gherkins;
carrot;
A glass of tomato juice.
Cooking method
1. Wash the beef tenderloin under running water, cut off the films and pat dry with napkins. Use a sharp knife to chop the beef into large pieces.
2. Heat a cast-iron frying pan with butter and put chopped meat in it. Fry with a lid until the meat starts to juice.
3. Peel the onions, and chop them into thin half rings. Add chopped onion to a pan with beef and sauté, stirring for six minutes.
4. Peel, wash and chop the carrots with straws. Add it to the pan as well. Next send the chopped garlic. Pour in tomato juice, season everything with spices, mix and simmer, covered, for ten minutes.
5. Transfer the contents of the pan to a cast-iron cauldron and fill with water. Continue to simmer over low heat.
6. Fry the peeled and chopped potatoes in a separate frying pan in oil until half-cooked. Transfer the potatoes to a cauldron, add boiled water and simmer until tender, making sure that the potatoes remain intact.
Recipe 3. Tatar Azu with potatoes
Ingredients
300 g meat cuts;
salt;
600 g of potatoes;
black pepper;
five onions;
fresh greens;
two cloves of garlic;
200 ml of tomato juice;
two pickles.
Cooking method
1. My meat, we clean from everything superfluous and dry with napkins. Cut into oblong slices across the fibers.
2. Spread the meat in a preheated pan, cover with a lid and cook until it releases juice.
3. We clean the onion and shred it in half rings. We shift the onions to the meat, mix and fry for another six minutes.
4. Pickles in small pieces or three large.
5. We clean and cut the garlic cloves into slices. Put pickles and garlic in a pan. Pour tomato juice, pepper and salt. Mix, cover and simmer for ten minutes over medium heat.
6. Transfer the fried meat to a pan with a thick bottom and fill it with water so that it covers the meat. We put on a slow fire and extinguish.
7. Peeled potatoes thoroughly wash and cut into strips. Fry the potatoes in a separate pan until half cooked. We shift the potatoes into a pot with meat, add more water so that its level is a finger above the potato. Continue to simmer until cooked. Make sure that the potatoes are not digested. It should be soft, but remain intact.
8. We lay out the finished dish in deep bowls, crush with herbs and serve hot.
Recipe 4. Tatar Azu with potatoes and cilantro
Ingredients
beef tenderloin - 600 g;
hot red pepper;
potatoes - 600 g;
ground black pepper;
pickles - three pcs.;
salt;
bulb;
green cilantro;
tomatoes with slices from a can - 200 g;
flour - 25 g;
garlic - two cloves;
Refined vegetable oil.
Cooking method
1. Cut the washed beef tenderloin into slices across the fibers, five centimeters long and one wide. We heat two spoons of oil in a cast-iron frying pan and put the chopped meat into it.
2. Fry the beef over low heat, turning over from time to time, until golden brown.
3. Pour the contents of the pan with hot boiled water so that it covers the meat. We cover, twist the fire and simmer the beef for about an hour and a half until soft.
4. Open the lid, add heat and continue cooking until the water has evaporated and the meat is browned.
5. Add the peeled and finely chopped onions, flour to the pan and mix. Fry until the onions are soft. Add tomatoes from the jar, mix and simmer over medium heat for five minutes.
6. Pickled cucumbers cut into strips and add to the meat. We still warm up for five minutes.
7. Peeled potatoes cut into slices and fry it in a separate pan, salt, until half cooked. We shift the potatoes to the meat, mix and stew for the same amount of time. Finely chop the garlic and herbs and add to the pan. Mix and remove from the stove.
Recipe 5. Tatar Azu from pork
Ingredients
500 g pork tenderloin;
parsley greens;
black pepper;
three pickles;
a pound of potatoes;
salt;
head of garlic;
vegetable and butter;
two cloves of garlic;
30 g flour;
25 g of tomato paste.
Cooking method
1. Cut the pork into small oblong slices. We clean the seeds from pickles and coarsely three of them. Cut the peeled potatoes into strips and fry in hot oil until golden brown. We clean and finely chop the onion. It is also fried in butter.
2. Now fry the pork to a delicious crust. We transfer the meat to the cauldron, add the flour and tomato paste. Pour boiled water, mix, pepper, salt and put the cauldron on the fire.
3. After ten minutes, add potatoes, onions and pickles to the cauldron. Stir, and simmer the dish over low heat for another quarter hour. We spread the basics on deep bowls, add chopped herbs and garlic. Serve hot.
Recipe 6. Tatar Azu from pork with bell pepper
Ingredients
a glass of meat broth;
a pound of pork;
40 g flour;
pod of red bell pepper;
a pinch of turmeric;
carrot;
black pepper;
onion head;
salt;
80 ml of vegetable oil;
two sprigs of parsley;
two pickled cucumbers.
Cooking method
1. Peel carrots, potatoes, and onions. Remove the stem from the bell pepper and clean the seeds. Chop all vegetables into thin strips.
2. Heat the vegetable oil in a cast-iron skillet and put all the vegetables except potatoes in it. Sauté the vegetables until tender.
3. Grind pickles with thin bars. Add to the fried vegetables, mix and fry all seven minutes.
4. Cut the pork into oblong slices and place in a pan with vegetables. Continue to fry, stirring occasionally, for a quarter hour.
5. Slide the contents of the pan to the edge. Pour flour into the vacant place and fry it until golden brown. Then combine it with meat and vegetables. Pour all over the meat broth and season everything with spices.
6. Cook the basics for another 15 minutes. Pour finely chopped parsley, mix and remove from heat. Lay the basics in deep bowls and serve.
Recipe 7. Tatar-style Azu in a slow cooker
Ingredients
half a kilogram of beef pulp;
salt;
four pickles;
half a glass of cucumber pickle;
two bow heads;
three cloves of garlic;
two fresh tomatoes;
25 g of sugar;
40 g flour;
80 g of tomato paste.
Cooking method
1. Wash and cut the pork into bars. We shift the pieces of meat into the capacity of the multicooker, pour a couple of tablespoons of vegetable oil and activate the "Baking" mode. Cook, stirring, for 20 minutes, without closing the lid.
2. Cut pickles into thin, oblong slices. Add them to the meat and continue to fry.
3. Tomatoes are washed and cut into pieces, without removing the skin. We shift the tomatoes into the capacity of the multicooker.
4. Peel and finely chop the onion. We spread it in a pan with warmed vegetable oil, fry, stirring, until soft. Sprinkle the onion with flour, stir, and keep on fire for a couple of minutes. Now add the tomato paste and garlic squeezed through the press. Pour in the cucumber pickle and mix. We taste and, if necessary, add hot pepper and salt. Keep the sauce on the stove for a couple of minutes. Then we pour it into the capacity of the multicooker, mix and add sugar.
5. Activate the slow cooker in the "Extinguishing" mode, close the lid and cook for 45 minutes. Serve the basics with any side dish.
Recipe 8. Tatar Azu in a slow cooker with potatoes
Ingredients
lamb flesh - 800 g;
salt;
two large onions;
ground red pepper;
tomato paste - 30 g;
Bay leaf;
potatoes - 6 pcs.;
olive oil - 50 ml;
pickles - 3 pcs.;
garlic - 4 cloves;
filtered water - two multi-glasses.
Cooking method
1. Cut the lamb flesh into oblong slices. Peel the onion and chop with thin feathers. Place the meat and onions in the multicooker bowl. Pour in a spoonful of olive oil and fry, stirring, for 20 minutes in the "Frying" mode, without closing the lid.
2. Now add finely chopped pickles and tomato paste. Stir and fry for another five minutes.
3. Grind half the garlic, add to the bowl of the slow cooker and pour boiled water. Shuffle and activate Extinguishing mode. Cook the lamb for two hours.
4. Half an hour before cooking, add the potatoes fried in olive oil until half cooked, two slices of finely chopped garlic, salt, bay leaf and pepper. Stir, close the lid and continue cooking.
Recipe 9. Tatar-style Azu in pots
Ingredients
potatoes - 5 pcs.;
salt;
pork pulp - half a kilogram;
black pepper;
pickles - two pcs.;
bay leaf;
onion head;
fresh greens;
garlic - clove;
sour cream - 100 ml;
tomato paste - 30 ml.
Cooking method
1. Cut the washed and dried pork into slices.
2. Put the meat in a pan with heated oil and fry until half-cooked, pepper and salt.
3. Cut the peeled potatoes into medium-sized pieces and fry until half cooked in a separate pan.
4. Peel and finely chop the onion. Chop pickles in small pieces.
5. At the bottom of the pot, put two leaves of laurel, then a layer of meat, and on top lay onion, fried potatoes and pickles.
6. Combine sour cream with tomato paste, dilute the sauce with a glass of hot water and mix.
7. Chopped peeled garlic and fresh herbs and add to the pot. Pour the contents with sour cream and tomato sauce. Put the pot in the oven for 45 minutes and cook at 200 C. Serve the basics right in the pot.
Azu in Tatar - tricks and tips
- To get the basics delicious, it is important to adhere to the correct ratio of onion to meat, it should be half as much.
- Salt the basics only after adding the cucumbers.
- Before cooking the basics, the meat must be fried so that it remains juicy.
- For an even more intense flavor, rub the garlic with salt.
- It is desirable to peel pickles and peel the seeds.
