Azu in Tatar

Azu is one of the most recognizable dishes of Mongolian cuisine. It has been prepared for a long time, preserving the best culinary traditions and secrets. To create the basics, they mainly use beef, and from time to time lamb. The meat is cut into small pieces and stewed in a deep frying pan with tomato juice or tomatoes, as well as pickles, onions and potatoes. In modern variations, potatoes are served separately. Men will like this hearty basics. And we want to offer you recipes for making the basics in Tatar and not only in this collection.

Recipes in the collection: 20

meat – 500 gr.
onions – 1-2 pcs.
pickled cucumbers – 1-2 pcs.
potatoes – 6-8 pcs.
garlic – 1-2 cloves,
tomato paste or ketchup – 1-2 tbsp. l,

svetlana dark

28 February 2008, 17:09

beef (sliced) 500 gr.
potatoes 7-8 pcs.
pickled cucumbers
3-4 pcs. onion
2 pcs. carrots 1 pc.
garlic 4-5 cloves

azzurro07

25 February 2012, 19:53

beef, pulp – 500 g
pickled cucumbers – 2 pcs.
champignons – 300 g
shallots – 2-3 pcs.
celery root – 100 g
sour cream – 150 g

fanny

05 October 2011, 23:37

beef 700 g
Margelan radish (green) 1 pc.
carrots 1 pc.
onions 2-3 pcs.
pickled cucumbers 2-3 pcs.
zucchini 1-2 pcs.

shoo

06 April 2010, 03:22

beef - 400 g
potatoes - 5-6 pcs.
medium-sized onion - 1-2 pcs.
garlic - 2-3 cloves
pickles - 3-4 pcs.
small tomatoes in their juice - 3 pcs. with 200 ml. juice

chemicolya

11 March 2016, 18:52

500 – 700 gr.
veal 3 – 4 burgundy sweet peppers
1 large tomato
2 pickled cucumbers
1 tbsp.
tomato puree 3 – 4 medium potatoes

shushundra

October 27, 2009, 10:00 pm

beef 400 gr.
pickled cucumbers
4-5 pcs. onions 1-2 pcs.
tomato puree 2-3 tbsp.
salt
pepper

azzurro07

25 February 2011, 15:46

veal meat or goat meat
7-8 pcs.
potatoes 6-7 pcs.
small pickled cucumbers 1
onion butter, vegetable oil.
1 jar of tomatoes 400 gr

fialka1

01 November 2008, 00:52

400 – 500 gr.
meat 2 new tomatoes
1 pickled cucumber
4-6 potatoes
1 onion
salt

little girl

January 25, 2009, 10:01 pm

chicken hearts 400 g
potatoes 5 pcs.
carrots 1 pc.
onion 1 pc.
tomato 1 pc.
bell pepper 1 pc.

tamarik_80

December 26, 2008, 01:06

beef kidneys 500 gr.
2 huge onions
2 huge carrots
4 pickled small cucumbers
2 ripe tomatoes
boiled potatoes in their jackets 10 pcs. the size of a large testicle

marusek

03 September 2008, 02:32

150-160 gr.
beef, lamb or young horse meat (I have beef) 15 gr.
melted butter 15 gr.
tomato paste or 1 fleshy tomato 15-20 gr.
fat 400 ml.
meat broth 50 gr. pickled cucumbers

wolga6

01 February 2009, 01:56

chicken breast fillet – 500 gr.
carrots – 2 pcs.
onion – 1 pc.
pickled cucumbers – 4 pcs.
tomatoes – 2 pcs.
Buckwheat – 400 gr.

Haruka

02 November 2014, 10:32

meat (beef) 600-700 gr.
8 potatoes
12-15 small pickled cucumbers
2-3 onions
olive oil
4 tbsp. tomato paste

mushu

18 December 2008, 17:36

chicken liver - 250 g
chicken hearts - 250 g
carrots - 1 pc
onion - 1 pc
pickled cucumber - 1 pc
sweet pepper - 0.5 pcs

Alexander

November 25, 2010, 01:57

meat
onion bell
pepper reddish
carrots
radish
pickled cucumbers

gilmorgirl

21 April 2008, 17:52

400 gr.
sliced pork 2 small onions
300 gr.
potatoes 1 medium pickled cucumber
2 tbsp.
tomato paste 1.5-2 tbsp broth or water

grenadina

21 July 2007, 06:35

meat – 500 g
onions – 1-2 pcs.
pickled cucumbers – 1-2 pcs.
potatoes – 6-8 pcs
. garlic – 1-2 cloves
tomato paste or ketchup – 1-2 tbsp.

natascha27

November 18, 2007, 6:29 pm

meat – 500 g
onions – 1-2 pcs.
pickled cucumbers – 1-2 pcs.
potatoes – 6-8 pcs
. garlic – 1-2 cloves
tomato paste or ketchup – 1-2 tbsp.

Azu in Tatar

Ingredients

Potatoes – 5 pcs.

Young garlic – 0.5 heads

Tomato paste -1 tbsp. l.

Vegetable oil - 0.5 cups

Pickled cucumber – 2 pcs.

Greens, Pepper, Salt, Sugar - to taste

143 kcal
1 hour 10 minutes
1 hour 10 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Azu in Tatar is a savory, satisfying meat dish with an oriental flavor. To make it you will need a cauldron or dishes with thick walls. I’ll immediately make a reservation that it’s not necessary to use carrots, it’s optional. If there are no tomatoes, you can only add tomato paste. Adjust the spiciness according to your taste preferences. It is better to use barreled, salted cucumbers, because pickled ones contain vinegar, and it delays the process of making potatoes.

So, to make Tatar-style basics with pickled cucumbers, we will need the following ingredients (see photo).

Cut the meat into cubes and fry in very hot oil to seal in all the juices.

Place the fried meat on a plate.

Cut the potatoes into cubes and fry in the remaining oil until half cooked. Post it.

Cut the onion into slices.

Carrots - in small cubes.

Cut the pickled cucumbers into smaller strips.

Return the meat back to the saucepan, add the onions and carrots, fry for 10 minutes until the onions are soft. Salt and pepper.

Finely chop the tomatoes and add them together with tomato paste to the meat and vegetables. If the pasta and tomatoes are very sour, you can sweeten them a little to even out the taste. Add water and simmer for 10 minutes.

Then add cucumbers and simmer for 30 minutes.

The liquid should boil to half.

Now you need to combine the fried potatoes, chopped garlic with gravy. If you don’t have young garlic, just chop 2 cloves. Heat for 5 minutes, sprinkle with herbs. Season with salt and sugar.

Azu in Tatar style with beef is ready and can be served.

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Azu in Tatar: the best modern recipes for dishes of steppe nomads

Azu in Tatar is one of the most famous dishes that has become a world culinary heritage. Its traditional recipe includes a huge amount of vegetables and beef. In modern variations of the dish, other types of meat are used, and from time to time fish. The calorie content of the dish averages about 135-150 kcal and can vary significantly depending on the fat content of the initial ingredients. Let's look at how to prepare basics in several varieties step by step and with photos.

The usual basic recipe

It is best to cook this dish in a metal cauldron, because a huge number of different goods are stewed and fried in it at once.

6-7 potatoes;
2-3 new tomatoes;
One carrot;
Half a kilo of beef;
2 onions;
200 ml meat broth;
2 pickled cucumbers;
200 g ghee;
Salt, pepper mixture.

Traditional recipe for basics at home:

We cut the meat into oblong slices the size of a finger, and the onion into half rings;
Remove the skin from the cucumbers and cut them together with the carrots into small pieces;
Scald the tomatoes with boiling water, remove the skin, cut into cubes;
Heat the cauldron well and fry the meat slices in melted butter over very high heat. A crust should appear on them, and the meat should not have time to release juice;
Place the beef pieces on a plate, add more oil to the cauldron and fry the onion. When it acquires a golden color, place the meat back in the cauldron, add carrots, add salt (but not too much, because the cucumbers are already salted), season with the consistency of peppers, mix, add coarsely chopped tomatoes;
Let it sit a little, without forgetting to stir. Do not close the lid; excess liquid should evaporate from the tomatoes;
Add meat broth to the cauldron and simmer under the lid until the meat slices are completely ready;
While stewing the beef, simmer the cucumbers in a small amount of broth. Then peel and cut the potatoes into cubes, lightly fry them in melted butter until browned;
Add cucumbers and potatoes to the cooked meat, mix and simmer for another 10 minutes.

Sprinkle the finished basics with potatoes with finely chopped cilantro, parsley, and garlic. The dish comes out unusually tasty, with juicy and tender meat.

Pork azu with gravy

This recipe does not use pickles, but if you like vegetables, you can add them. You can also complement the dish with bell pepper.

One large carrot;
700 g pork slices;
2-3 pieces of onions;
2 bay leaves;
Pepper and salt - at your discretion;
Vegetable oil - to taste;
Vegetable seasoning - to taste.

Azu with lamb in Tatar style

Lamb azu is an excellent option for a frisky dinner, which, when served, is perfectly mixed with adjika or sour cream.

6 potatoes;
Lukovka;
5 huge spoons of tomato paste;
300 g lamb;
4 salted (or pickled) cucumbers;
Spices, salt - to taste.

Recipe for basics with pickles and lamb:

Wash the lamb, cut into pieces, fry in a frying pan for 8-10 minutes over medium heat, not forgetting to add vegetable oil;
Finely chop the peeled onion and add it to the meat slices. Fry for about 5 minutes;
Cut the cucumbers into small squares or grate them. Add them to the onions and meat, fry for three minutes;
Add the tomato paste and leave for another three minutes;
Add a little water to the dish. Let the vegetables and meat simmer;
Let's wash, peel and cut the potatoes into cubes, put them in our dish, leave all the ingredients to stew;
Season the dish with peeled garlic in a deep frying pan. Season with salt and add spices to taste (adjika, red and dark pepper, turmeric, bay leaves).

The spicy and fragrant azu with cucumbers will be ready when the potatoes are cooked.

Azu in Tatar style, cooked in a frying pan

This is simply a perfect treat in a sour cream sauce with a rich, catchy flavor that goes well with a variety of side dishes.

0.5 liters of meat broth or one bouillon cube;
4 huge spoons of sour cream;
A tablespoon of butter;
700 g beef pulp;
3 pickled cucumbers;
3 huge spoons of tkemali sauce;
One processed cheese (90-100 g);
1/2 bunch of fresh parsley;
Salt - to taste.

Mongolian recipe for basics in a frying pan:

Finely chop the cucumbers;
Cut the beef flesh into strips, like for beef stroganoff;
In a separate bowl, mix sour cream and tkemali sauce;
Melt the butter in a heated frying pan, add the beef pieces and, without forgetting to stir, fry for several minutes;
Add sour cream sauce and stir. Reduce the flame to low, cover the pan with a lid, and simmer the pulp for 15 minutes. From time to time we add broth, so that the meat should be stewed and not fried;
Cut the processed cheese into small slices, chop the herbs;
Add cucumbers and cheese to the pan, add very little salt, and stir. Add broth if necessary.

Cover the beef azu with a lid and cook for another 10-15 minutes. After this, it can be served to the table.

Chicken azu

This simple recipe is perfect not only for dinner with the family, but also for a festive feast.

350 g chicken fillet;
A handful of raisins;
700 g potatoes;
150 g pickled cucumbers;
100 ml boiled water;
5 tablespoons of vegetable oil;
Large spoon of tomato paste;
2-3 bay leaves;
Salt and dark ground pepper - to taste.

We wash the chicken fillet, independently remove films, tendons, cartilage, and cut into small strips or squares. You can use chicken goulash;
Add 2 tablespoons of oil to the frying pan and lay out the chicken pieces. Fry them for 3-4 minutes on a low flame until a golden brown crust appears, stir with a spatula;
At this time, cut the pickled cucumbers into cubes;
Add boiled water (100 ml) to the frying pan and add a spoonful of tomato paste, stir thoroughly, simmer for 7 minutes;
Cut the peeled potatoes into strips, fry in a separate frying pan in oil for about 8-10 minutes until lightly fried;
Next, put the chicken with tomato sauce, potatoes, raisins (washed in warm water) and cucumbers into a saucepan. Season everything with ground pepper, bay leaves, add salt;
Stir, simmer over low heat for 30-35 minutes, serve hot.

Chicken azu can be served with sour cream, freshly baked pita bread, herbs, and vegetable salads. To simplify the manufacturing process, you can create the basics in a multicooker - the “smart device” will cope with the task given to us quickly and without problems.

Video: Recipe for basic Tatar beef

Azu in Tatar style with pickles: step-by-step recipe for making

Hello, dear readers! Now I’ll tell you how to cook Tatar-style azu with pickles. Azu is a common Mongolian dish made from stewed beef with vegetables. Pickles and spicy tomato sauce add piquancy to the dish. The manufacturing process will not take you much time and does not require any special culinary techniques.

Ingredients

How to cook

Video recipe

Benefit and harm

The composition of azu includes vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of groups B, C, E, minerals: calcium, magnesium, phosphorus, iron.
Beef meat is considered a massive antioxidant. It improves tone and is indicated for people with iron deficiency anemia.

It is not recommended to eat the dish very often, since cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms except nuclear-free ones) , found in meat, contributes to the development of heart and vascular diseases, and also leads to liver dysfunction, kidney

Useful tips

Instead of potatoes, you can add buckwheat or rice.
The dish turns out unusual and very tasty if instead of beef you take lamb, turkey, bunny or young horse meat. The meat must be chilled.
Choose only firm, durable, crisp cucumbers. Then, during stewing, they did not turn into porridge.
To add a subtle flavor, I recommend adding champignons and oyster mushrooms.
Serve the basics with cilantro, parsley, dill, and fresh vegetables.
Cook in a thick-bottomed saucepan or special cauldron.
Dilute the dish to a suitable mixture with meat broth or water.
I recommend serving the basics hot in deep bowls, complemented with soft flatbreads.

5 extraordinary options

From pork

A juicy, savory, fragrant version with a special taste, which differs significantly from the traditional Mongolian azu. The recipe provides for the introduction of pork, although most Tatars do not eat pork for religious reasons.

Fry the pork until golden brown. In another frying pan, separately fry onions and carrots, chopped potatoes, and then chopped pickled cucumbers and fresh tomatoes. Add all ingredients to meat.

Salt the contents of the frying pan, add hot reddish pepper, garlic, add tomato paste and a little water. Cook over moderate heat for 30 minutes. When all the liquid has evaporated, add chopped fresh herbs.

A hearty and tasty option that will be appreciated by representatives of the powerful sex. Fry the lamb cut into long slices in vegetable oil. Add fried onions and chopped pickles to the meat.

After 3 minutes, add tomato paste. Pour a little water into the mixture and leave it to simmer. Then add potato cubes, garlic, salt, and your favorite spices. If desired, you can use adjika and turmeric.

Dietary, but not the least tasty option. Place chicken fillet, cut into cubes, with carrots and onions in a frying pan. Add pickled cucumbers. Stir the mixture, add salt and pepper and simmer until done. At the final step, add chopped garlic. Rice is perfect as a side dish.

In a slow cooker

A tender and juicy option with a rich taste. Set the Fry mode for 20 minutes. Leave the lid open during this time. Pour vegetable oil into the bottom of the multicooker bowl, heat it, then fry the chopped meat. When it browns, add chopped onions and carrots and fry everything together briefly.

Switch the device to the Stewing/Simmering mode and cook covered for 10 minutes. Pour in water, add tomato paste, pickled or pickled cucumbers, chopped garlic, salt, pepper and stir. Simmer for 30 minutes and add potatoes.

If the liquid has evaporated too much, add a little water and vegetable oil. Stir the mixture and simmer covered for another 20–30 minutes.

Meat baked with potatoes and vegetables will be the perfect gala dinner. Place finely chopped cucumbers and lightly fried beef on the bottom of the pots. Make a sauce from ketchup with mayonnaise (it is best to use homemade mayonnaise) and add 2-3 tablespoons to any pot. Add pepper, dried dill, bay leaf, and then fry carrots and onions.

Place potatoes and peppers fried over high heat as the outermost layer. Pour tomato paste diluted with water on top. Close the pots and place in the oven, preheating it to 200 degrees. The cooking process will take about 40 minutes.

For decoration, use grated cheese and fresh herbs.

Conclusion

In the article, we looked at a step-by-step recipe for making Mongolian azu, learned how to cook it in a slow cooker and oven, how you can decorate it, and how many calories are in the finished dish.

Do you prepare Mongolian basics? Share your exciting variations in the comments!