Azu in Tatar style with pickled cucumbers - 5 recipes with photos step by step

Azu with pickles - step-by-step photo recipe

Azu in Tatar is an amazingly tasty and satisfying dish, widespread throughout the CIS. The unusual taste of this national dish can remain in the memory for a long time.

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Cooking time: 45 minutes

Quantity: 6 servings

Stewed pork with pickles, recipe with step-by-step photos

Ingredients:

Pork neck – 1 kg
Pickled cucumbers – 4-6 pieces
Onions – 2 pieces
Bay leaf – 3 pieces
Allspice peas – 5 pieces
Ground black pepper - to taste
Salt - to taste
Refined vegetable oil - for frying

To make delicious pulled pork with pickles and gravy:

Cut the pickled cucumbers into thin rings of approximately 3-4 mm and add drinking water at room temperature. Leave them for 1-2 hours so that excess salt comes out.
After this time, transfer the cucumbers to a saucepan for stewing, add the peeled onion, bay leaf, peppercorns and fill everything with a small amount of drinking water. We will not pour out the brine in which they were soaked.
Let the cucumbers simmer over low heat until all the water has boiled away, approximately 1-1.5 hours.
Meanwhile, wash the meat, remove the film, veins and cut into medium-sized pieces.
Heat a frying pan with oil and fry the pork over high heat. Don’t forget to stir it periodically and bring it until a golden crust forms.
It is believed that the best utensils for stewing and frying meat are cast iron pots and pans.
Then add the fried meat to the pan with the cucumbers. Replace the boiled onion with a fresh one. Put the bay leaf, peppercorns, pour in water so that it slightly covers the meat and, after boiling, simmer the food over low heat for about an hour.
During the cooking process, the water will boil away, so we will add the brine in which the cucumbers were soaked into the pan. 10-15 minutes before cooking, season the meat with salt and ground black pepper.

It is very important not to overcook the meat in the pan so that it does not overcook.

Therefore, during the cooking process, you should monitor its softness, and when the desired softness is achieved, remove it from the stove in a timely manner.

You can serve the stewed pork with pickles immediately after cooking.

If you do not overcook the meat on the stove, it will retain its shape, and the gravy will have a pleasant viscous consistency. You will get a delicious home-made dish.

Bon appetit!

How to prepare basics from pickled cucumbers and potatoes

In the following recipe, azu is prepared from meat and pickles with the addition of potatoes. If you follow the recipe and strictly observe the proportions, you can easily and quickly prepare such an original and very tasty lunch for your family.

By the way, in a traditional recipe, meat and onions should always be used in a 2:1 ratio. That is, you need to take half the weight of onions to the weight of meat products.

Ingredients:

Veal tenderloin – 500 g;
Potato tubers – 8 pcs.;
Pickled cucumbers – 3 pcs.;
Onions – 1 pc.;
Tomato – 1 pc.;
Tomato paste – 2 tbsp. l.;
Bay leaf;
Dried garlic – 1 tsp;
Salt, pepper mixture - to taste;
Vegetable oil - for frying.

Cooking method:

We wash the veal tenderloin under running water and cut into small strips. Heat the pan and pour sunflower oil into it. Lay out the meat.
Fry the veal well, remembering to stir it. Cut the pickled cucumbers into quarter rings, and onions into half rings. Add a little sunflower oil to the pan and add the prepared vegetables to the meat.
Lightly fry, salt and pepper to taste. Pour about 200 ml of water into the pan, mix everything and cover with a lid. Let the goulash simmer for half an hour.
Chop the peeled potatoes into strips and fry separately in sunflower oil until golden brown. Pour the potatoes into the meat, add tomato, cut into large cubes, bay leaf, dried garlic and tomato paste.
Stir, cover the pan with a lid and simmer until cooked. We serve it as a separate dish and are surprised at how tasty it is.

Azu Tatar chicken with pickles

Azu in Tatar is the pride of Tatar cuisine! Traditionally, the dish is prepared from pork, lamb and vegetables. But the process of preparing such basics is quite long, since such meat takes time, and not everyone likes it. In addition, this dish is quite fatty. What if you tried to cook a classic dish with the addition of chicken fillet? It will turn out just as tasty, but more piquant and even dietary!

Ingredients:

Chicken fillet - 600 g.
Pickled cucumbers - 3-4 pcs.
Potatoes - 1 kg.
Vegetable oil - 50 ml.
Tomato paste/tomato sauce - 4 tbsp.
Sugar - 1 tbsp.
Pepper and salt - to taste.

Cooking process:

Peel the potatoes, cut into small pieces and fry in vegetable oil until golden brown.
Cut the chicken into pieces of the same size, place in a saucepan with vegetable oil and fry until golden brown, stirring occasionally.
When the potatoes are ready, transfer them to a saucepan, add tomato paste, small cubes of pickles and sugar. Mix everything well, adding salt and pepper to taste. You can add your favorite spices. Simmer until the meat is done with the lid closed. When ready, let the dish sit for about 15 minutes.
Place the basics in a deep bowl in portions, sprinkle with parsley or other chopped herbs.

Bon appetit!

Recipe for basic beef with pickles

A traditional dish of Tatar cuisine prepared according to this recipe turns out to be especially tasty and piquant. This stew can be served with any side dish: mashed potatoes, porridge, pasta, or simply enjoy the taste of the basics with sliced vegetables.

Ingredients:

Beef (pulp) – 1 kg;
Pickled cucumbers – 200 g;
Onion – 200 g;
Tomato paste – 150 g;
Flour – 2 tbsp. l.;
Salt, ground black pepper - to taste;
Vegetable oil - for frying.

Cooking instructions:

Take the washed beef and cut it into strips. Chop the onion into thin half rings.
Cut the pickled cucumbers in half and then into thin slices. Pour tomato paste into a bowl and add flour to it.
Stir and gradually add 100 ml of water at room temperature until the sauce is smooth. Place the beef in a frying pan with vegetable oil and fry it until browned. Add the onion, stir and cover with a lid. Simmer the beef over low heat for about 20 minutes.
Pour the cucumbers into the pan, mix and season with your favorite spices. Add tomato sauce and flour and mix everything again. Simmer the basics under the lid for another hour.
Let it cool quite a bit and serve. Tender juicy meat simply melts in your mouth, and cucumbers add originality to the dish.

Azu in Tatar style with pickles in a slow cooker

Today we will prepare an oriental beef dish in a slow cooker. Go!

Ingredients:

Beef - 700 g.
Potatoes - 1 kg.
Onions - 1 pc.
Garlic - 3 cloves.
Carrot - 1 pc.
Pickled cucumbers - 300 g.
Tomato sauce - 200 g.
Broth - 200 ml.
Bay leaf - 2 pcs.
Salt and pepper - to taste.
Vegetable oil - 3 tbsp.

Cooking process:

Cut the onion into half rings.
Cut the meat and cucumbers into strips.
Grate the carrots.
Fry the onion in oil using the “Fry” mode.
Add the meat to the onion and fry for about 5 minutes.
Close the multicooker lid and cook for about 20 minutes in the “Stew” mode.
Peel the potatoes and cut them into strips.
As soon as the dish has finished stewing, release the steam and add carrots, cucumbers, and finely chopped garlic to it. Mix.
Pour in tomato sauce and broth (you can also use water). Add some salt and cook again in the “Stew” mode for about 20 minutes.
When ready, add the potatoes, stir and simmer in the same mode for another 15 minutes.
After about 20 minutes, if the dish stands with the lid closed after it is ready, the basics will be ready. You can sprinkle with chopped herbs and invite to the table.

Bon Appetit everyone!

How to cook delicious Tatar-style basics from pork or chicken

In the classic Tatar basics, it is customary to use beef meat. But it can be replaced with pork and even chicken. The cooking technology does not differ at all from the classic recipe, and thanks to the addition of potatoes, the dish turns out to be independent and does not require a side dish.

Ingredients:

Pork – 500 g;
Potatoes – 300 g;
Brine – 100 ml;
Water – 150 ml;
Pickled cucumbers – 3 pcs.;
Garlic – 2 cloves;
Bay leaf – 1 pc.;
Tomato paste – 2 tbsp. l.;
Vegetable oil – 1 tbsp. l.;
Ground black pepper - to taste.

How to prepare:

Place the tomato paste in a deep plate and mix with cucumber brine to form a liquid sauce.
We wash the pork, pat dry with paper napkins and cut into small slices across the grain.
Cut the peeled potatoes into the same cubes as the meat. Chop the cucumbers into strips.
Pour sunflower oil into a heated frying pan and fry the pork in it until golden brown.
Add potatoes to the meat, mix everything and fry for about 5 minutes.
Add pickles, tomato paste diluted with brine, bay leaf and black pepper.
Leave to simmer over low heat, covered, for 25 minutes.
At the end of cooking, add chopped garlic, mix everything again and remove from heat.

Also, the basics can be prepared not only with pork, but also with chicken. To do this, take all of the above ingredients and replace the pork with chicken fillet. The cooking sequence is similar, it just takes a little less time to fry the chicken.

Azu with chicken and pickles turns out to be very tasty and more dietary, because the meat of this bird is classified as a dietary product. Try cooking, experiment and be sure: your loved ones will definitely appreciate your efforts.

Recipe for making basic Tatar pork

Kitchen utensils: cauldron, deep frying pan, stirring spatula, tablespoon, cutting board, knife, teaspoon, 4 small bowls, kitchen towel, serving utensils.

Ingredients

Pork	700 g
Medium onion	250 g
Carrot	150 g
Tomato paste	100 g
Flour	25 g
Pickled cucumbers	6 pcs.
Bay leaf	2 pcs.
Garlic	3 cloves
Paprika, pepper,	taste
Vegetable oil	40 g
Prepared water	2 stacks
Salt, sugar	taste

How to choose the right ingredients

To prepare this dish, use the back or loin , which is juicy, homogeneous, elastic meat surrounded by a thin layer of fat. And in order to purchase a fresh product, pay attention to the following points when purchasing.

The color of the meat should be pale pink, not too light, but not too dark.
The structure should be homogeneous and elastic. If you press lightly on the surface, it will not leave a dent.
The fat layers of fresh pork are white and elastic. Looseness and yellowness indicate that the meat is not fresh.

Step-by-step preparation of basics with pork

Before you start cooking, you need to prepare the meat and vegetables. Pork (700 g) must be washed well, dried with a towel, removed all veins and cartilage (if any) and cut into small cubes.
Peel carrots (150 g) and onions (250 g), wash and cut individually into small cubes.
Medium-sized pickled cucumbers (6 pcs.), also cut into small cubes. Peel the garlic cloves (3 pcs.) and pass through a press or finely chop.
Pour 20 g of vegetable oil into a preheated cauldron or deep frying pan, add the meat and fry on all sides over high heat.
After this, pour 1 cup into the cauldron. water (you can prepare boiling water in advance), add 2 bay leaves and simmer over low heat for about 30 minutes.
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Pour 20 g of oil into a well-heated frying pan and add chopped onion. Mix everything and fry until translucent for 2-3 minutes.
Then add carrots, 100 g of tomato paste to the onion and simmer for about 4 minutes.
Next, add paprika and pepper to taste, pour in 1 cup. water and mix everything well.
Salt the resulting dressing, add a little sugar and simmer over low heat for another 5 minutes.
Now you need to lay out the chopped cucumbers and simmer for another 5 minutes.
If the gravy turns out to be too liquid, add 25 g of flour to it and mix well again so that the flour is evenly distributed.
Remove the bay leaf from the meat (since it has already done its job, and now it will only interfere), and add vegetable dressing to it.
To make the dish even more aromatic, you need to add finely chopped garlic. Taste the basics, if there is not enough salt, then add salt and another 5 minutes. stew.