Azu in Tatar: in a cauldron, multi-cooker or pot. Azu Tartar recipes with pickles, potatoes, pork, lamb

Azu in Tatar: in a cauldron, multi-cooker or pot. Azu Tartar recipes with pickles, potatoes, pork, lamb

Tatar cuisine is rich in interesting and unusual dishes for our diet.

These dishes include azu, which is prepared from ordinary products, but their taste in this dish sounds very different.

Properly prepared azu will not leave indifferent any lover of meat.

Azu in Tatar - the basic principles of cooking

The main ingredient of azu is meat. Traditionally, the basics are made from lamb, beef or horse meat, but today this dish can be made from pork, chicken or any other meat. In this case, it is desirable to take the meat fat, because it is from it turns out the most delicious azu.

In addition to meat, the main ingredients for azu are: potatoes, pickles, carrots, garlic, tomatoes and other vegetables.

Taste azu largely depends on properly prepared tomato dressing. Ideally, it is made from finely chopped tomatoes, but in winter they can be replaced by tomato paste. The dressing is diluted with broth, you can, of course, replace it with water, but the taste of the finished dish will not be the same.

Azu in Tatar style is prepared in a cast-iron cauldron or pan, pots or a slow cooker.

Before combining all the ingredients, they are pre-fried separately.

Salted cucumbers are added to the dish, so spices and herbs should be added very carefully so that they do not interrupt their taste.

Azu is served in deep drinking bowls hot with flat cakes and fresh greens.

Recipe 1. Azu in Tatar style with pickles


80 ml of vegetable oil;

half a kilo of beef tenderloin;

a pinch of peppers;

three pickled cucumbers;


two bulbs;

10 ml adjika;

two cloves of garlic;

30 grams of tomato paste;

25 grams of flour.

Method of preparation

1. Wash beef tenderloin under the tap, dip 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 slightly and cut them into small bars.

3. Pour vegetable oil into the cast iron skillet and heat it well. Put the meat in hot oil and fry it until golden brown. Now add the onions and continue to stir-fry until the onions are transparent.

4. Add cucumbers and tomato paste to the pan. Peel the chives, chop them into slices and send them to the pan.

5. Dilute flour in a small amount of boiled water and pour this mixture into the pan with the meat.

6. Mix everything thoroughly, pepper and salt. Cover and simmer on low heat until the meat is soft.

Recipe 2. Azu in Tatar style with pickled gherkins


400 g beef pulp;

pinch of turmeric;

four potatoes;

two pinches of black pepper;

two onions;

three garlic cloves;

seven pickled or salted gherkins;


A glass of tomato juice.

Method of preparation

1. Beef tenderloin wash under running water, cut off the film and dry with napkins. Use a sharp knife to cut the beef into large bars.

2. Heat the cast-iron skillet with butter and place the sliced ​​meat into it. Fry, covered with a lid, until the meat will not let the juice.

3. Peel off the bulbs and shred them into thin half rings. Add chopped onion to the pan with beef and fry, stirring for six minutes.

4. Clean the carrots, wash and chop the straw. Add it to the pan as well. Next send finely chopped garlic. Pour in tomato juice, season with all the spices, stir and simmer, covered, for ten minutes.

5. Transfer the contents of the pan to the cast-iron cauldron and cover with water. Continue to simmer over low heat.

6. Fry the peeled and chopped potatoes in a separate pan in butter until half cooked. Transfer the potatoes to the cauldron, add boiled water and simmer until cooked, ensuring that the potatoes remain intact.

Recipe 3. Azu in Tatar with potatoes


300 g of meat tenderloin;


600 g potatoes;

black pepper;

five onions;

fresh greens;

two cloves of garlic;

200 ml of tomato juice;

two pickled cucumbers.

Method of preparation

1. My meat, we clean out of everything superfluous and dry them with napkins. Cut the oblong pieces across the fibers.

2. Put the meat in a preheated frying pan, cover with lid and cook until it starts to let the juice.

3. Peel the onion and shred in half rings. We shift the onions to the meat, mix and fry for another six minutes.

4. Salted cucumbers crumbled in small pieces or three large.

5. We clean the chives and cut them into slices. Put the pickled cucumbers and garlic in the pan. Pour in tomato juice, pepper and salt. Stir, cover and simmer for ten minutes over medium heat.

6. Shift roasted meat in a saucepan with a thick bottom and pour water so that it covers the meat. We put on a slow fire and simmer.

7. Wash the peeled potatoes thoroughly and cut into strips. Fry the potatoes in a separate pan until half cooked. We shift the potatoes to the pan with the meat, add more water so that its level is one finger higher than the potato. Continue to simmer until tender. Make sure that the potatoes are not digested. It should be soft, but remain whole.

8. Spread out the finished dish in deep drinking bowls, prune down with greens and serve hot.

Recipe 4. Azu in Tatar style with potatoes and cilantro


beef tenderloin - 600 g;

hot red pepper;

potatoes - 600 g;

ground black pepper;

pickles - three pcs.;



cilantro greens;

tomato slices from a jar - 200 g;

flour - 25 g;

garlic - two cloves;

refined vegetable oil.

Method of preparation

1. Cut the washed beef cut into pieces across the fibers, five centimeters long and one width wide. Heat two spoons of butter in a cast-iron skillet and put chopped meat into it. 2. Fry the beef on low heat, turning it over from time to time, until rosy.

3. Fill the contents of the pan with hot boiled water so that it covers the meat. Cover with a lid, twist the fire and simmer the beef for about an hour and a half until soft.

4. Open the lid, add the heat and continue cooking until the water has evaporated and the meat is browned.

5. Add peeled and finely chopped onion, flour to the pan and mix. Fry until soft onions. Add tomatoes from the jar, mix and simmer on medium heat for five minutes.

6. Salted cucumbers cut into strips and add to the meat. We warm up still five minutes.

7. Cut the peeled potatoes into slices and fry them in a separate frying pan, salt, until half cooked. We shift the potatoes to the meat, stir and simmer for the same amount of time. Finely chop the garlic and greens and add to the pan. Mix and remove from heat.

Recipe 5. Azu in Tatar Pork


500 g pork tenderloin;


black pepper;

three pickled cucumbers;

half a kilo of potatoes;


garlic head;

vegetable and butter;

two cloves of garlic;

30 grams of flour;

25 g tomato paste.

Method of preparation

1. Cut the pork into small oblong slices. We clean the seeds of three cucumbers from pickled cucumbers. Peeled potatoes cut into strips and fry in hot oil until golden brown. Onions clean and finely crumbled. His also fry in butter.

2. Now fry the pork until appetizing crust. We shift the meat to the cauldron, add flour and tomato paste. We pour in boiled water, mix, pepper, salt and put the cauldron on the fire.

3. Ten minutes later we add potatoes, onions and pickles to the cauldron. Mix and simmer the dish on low heat for another quarter of an hour. Fold the basics into deep drinking bowls, add chopped herbs and garlic. Serve hot.

Recipe 6. Azu in Tatar style of pork with bell pepper


a glass of broth;

half a kilo of pork;

40 g of flour;

pod of red bell pepper;

pinch of turmeric;


black pepper;

onion head;


80 ml of vegetable oil;

two sprigs of parsley;

two pickled cucumbers.

Method of preparation

1. Peel the carrots, potatoes and onions. Remove the stem from the bell pepper and clean the seeds. Chop all the vegetables with fine straws.

2. Heat the lean oil in a cast-iron skillet and put all the vegetables in it, except potatoes. Pass the vegetables until soft.

3. Salted cucumbers chop into thin bars. Add to roasted vegetables, stir and fry for seven minutes.

4. Cut the pork into oblong pieces and send them to a pan with vegetables. Continue to fry, stirring occasionally, for a quarter of an hour.

5. Slide the pan to the edge. Pour the flour into the space and fry it until golden. Then combine it with meat and vegetables. Pour all the broth and season with spices.

6. Cook the azu for another 15 minutes. Pour the finely chopped parsley, stir and remove from the heat. Spread the basics on deep bowls and serve.

Recipe 7. Azu in Tatar style in a multicooker


Half a kilo of beef pulp;


four pickled cucumbers;

half a cucumber pickle multistack;

two onions;

three garlic cloves;

two fresh tomatoes;

25 grams of sugar;

40 g of flour;

80 g tomato paste

Method of preparation

1. Mine and cut pork into bars. We shift the pieces of meat into the multicooker container, pour in a couple of tablespoons of vegetable oil and activate the “Baking” mode. Cooking, stirring for 20 minutes, without closing the lid.

2. Salted cucumbers cut into thin, oblong pieces. Add them to the meat and continue to fry.

3. Tomatoes mine and cut into pieces, without removing the skin. We shift the tomatoes in the capacity of the slow cooker.

4. We clean the onion and chop finely. Put in a frying pan with preheated vegetable oil, fry, stirring, until soft. Sprinkle the onion with flour, stir, and keep on fire for another couple of minutes. Now add the tomato paste and garlic squeezed through a press. Pour in 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 pour it into the multicooker container, mix and add sugar. 5. Activate the slow cooker in the “Quenching” mode, close the lid and cook for 45 minutes. Serve azu with any side dish.

Recipe 8. Azu in Tatar style in a slow cooker with potatoes


lamb pulp - 800 g;


two large onions;

ground red pepper;

tomato paste - 30 g;

Bay leaf;

potatoes - 6 pcs .;

olive oil - 50 ml;

3 pickled pickles;

garlic - 4 slices;

filtered water - two multi-glasses.

Method of preparation

1. Cut the lamb pulp into oblong pieces. Peel the onions and chop fine 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 the finely chopped pickles and tomato paste. Stir and fry for another five minutes.

3. Crush half the garlic, add a slow cooker to the bowl and cover with boiled water. Shuffle and activate Quenching. Cook the lamb for two hours.

4. Half an hour before the end of cooking, add potatoes, two slices of finely chopped garlic, salt, bay leaf and pepper to the bowl, half fried, in the olive oil. Stir, close the lid and continue cooking.

Recipe 9. Azu in Tatar style in pots


potatoes - 5 pcs .;


pork pulp - half a kilo;

black pepper;

pickles - two pcs .;

bay leaf;

onion head;

fresh greens;

garlic - clove;

sour cream - 100 ml;

tomato paste - 30 ml.

Method of preparation

1. Cut the dried and dried pork into slices.

2. Put the meat in a pan with hot oil and fry until half cooked, seasoned and seasoned with salt.

3. Cut the peeled potatoes into medium-sized bars 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, place two leaflets of laurel, then a layer of meat, and lay a layer of onions, roasted potatoes and pickles on top of it. 6. Combine sour cream with tomato paste, dilute the sauce with a glass of hot water and mix.

7. Chopped garlic and fresh greens chop and add to the pot. Pour the contents of the creamy tomato sauce. Place the pot in the oven for 45 minutes and cook at 200C. Serve the azu directly in the pot.

Azu in Tatar style - tricks and tips

  • In order for the azu to be tasty, it is important to adhere to the correct ratio of onions to meat, it must be twice as small.
  • Salt ase only after adding cucumbers.
  • Before cooking the basics, the meat must be fried, so that it remains juicy.
  • For an even more intense taste, rub the garlic with salt.
  • Salted cucumbers should preferably be peeled and scrubbed.
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