Azu in Tatar style with pickled cucumbers

Cooking: 50 minutes

Azu in Tatar is a hearty and tasty dish. For the recipe we will need beef or lamb, potatoes, tomato sauce and pickles. It is thanks to pickled cucumbers that azu has its own unique taste. During the vegetable season, I prepare the basics with the freshest tomatoes. In winter, I replace them with tomato paste. If desired, you can use tomatoes in your juice instead of paste. It is best to serve the basics in Tatar style with fresh or pickled vegetables.

Ingredients

Beef – 500 g
Potatoes – 5 pcs.
Carrots – 1 pc.
Onions – 2 pcs.
Tomato paste – 2 tsp.
Bay leaf – 2 g
Vegetable oil – 5 tbsp. l.
Pickled cucumbers – 2 pcs.
Salt – 1 pinch
Ground dark pepper – 1 pinch
Water – 200 ml

How to cook

We wash the beef and dry it with a napkin. Cut out the veins. Cut into large strips.

Peel and wash the onions and carrots. Cut the onion into half rings, cut the carrots into large strips.

Peel and wash the potatoes. Cut into large strips. We rinse our straws under running water; this can be done comfortably using a colander.

If the potatoes are not washed, then later in the process they can turn into a mess. Dry the potato straws with a napkin to remove water.

We put a stewpan on the stove, or better yet a cauldron or a duck roaster, and a frying pan. We start frying the meat and potatoes immediately. Heat 2 tablespoons of vegetable oil in a cauldron, leaving 3 tablespoons for the potatoes. Fry the beef over low heat for 3-4 minutes on each side.

Then add carrots, onions and tomato paste. Fry for a couple more minutes.

Fry the potatoes over medium heat, stirring occasionally, for 10 minutes, in other words, until half cooked.

Add pickles to the fried beef with vegetables. We also cut them into strips. Simmer for 15 minutes over low heat.

Transfer the potatoes to the beef, pour in a glass of water, add bay leaf, salt, ground dark pepper, mix and bring to a boil.

Simmer over low heat for 40 minutes.

Let the basics brew for 20 minutes under the lid and serve. You can sprinkle with finely chopped herbs if desired.

Azu in Tatar style with pickles - Top 5 recipes

Azu is almost everyone’s favorite dish of Mongolian cuisine. The recipe can be found with different versions and photos in a huge number of cookbooks and culinary websites. Restaurants of state Mongolian cuisine in various countries definitely serve it.

In the old Persian language, this dish consisted of small pieces of fried meat with gravy, and only later they began to be combined with vegetables. In the 18th century, potatoes began to be added to the dish, although they are not included in traditional recipes. Now any housewife can cook it at home, just like roast in pots with meat and potatoes in the oven; this does not require any special products or culinary techniques, but you will still have to get acquainted with some secrets.

Now we will look at 5 common methods for making Azu in Tatar style with pickles at home.

Azu in Tatar style with pickles, potatoes and beef - Recipe with photo

Ingredients:

Beef – 800 gr.
onion – 1 pc. big
tomatoes (grated) – 3 pcs.
potatoes – 800 gr.
meat broth or hot water – 1/2 cup
pickled cucumbers – 2-3 pcs.
melted butter or vegetable oil – 100 ml.
salt, pepper and bay leaf - to taste

Manufacturing method:

1. Wash the beef under running water and cut into pieces.

2. Place a frying pan with oil on high heat; when it is hot, begin to fry the meat. First rule, in order for it to come out tender and melt in your mouth, first fry it in a hot frying pan, and then start simmering.

3. When a crispy crust has formed on the meat, put it in a pan (cauldron).

4. Meanwhile, chop the onion, peel it, cut the onion into four parts and then thinly into quarters of rings.

5. Fry the onion in the same pan where you cooked the meat. This will allow you to create the most rich dish. Fry the onion over medium heat, stirring occasionally. At the end of this procedure, you can add a little water. Place in a saucepan with meat.

6. The next step is to add the grated tomatoes to the meat and onions.

7. Stew the fried meat with tomatoes, onions and broth (water) until soft. It is necessary to simmer under the lid over low heat. Add broth (water) to the pan. Little water is needed so that it covers 100% of all the ingredients.

8. Peel the potatoes and cut them as desired.

9. Fry it in melted butter. It is not necessary to fry the potatoes until they are soft; they are browned and quite.

10. Take pickled cucumbers and cut them as desired. Add to meat.

11. Place the potatoes in a saucepan with the meat already completely stewed.

12. Mix everything and add salt, add bay leaf and put under the lid for 10 minutes. The heating of the stove should be low.

13. Now you will certainly be able to make the basics in Tatar style at home. Bon appetit.

Recipe with pickles in a slow cooker

Ingredients:

Beef – 500 gr.
Onion – 1 pc.
Pickled cucumbers – 3 pcs.
Tomatoes (canned) – 1-2 pcs.
Tomato paste - 1 pc.
Salt - to taste
Bay leaf - to taste
Peppercorns - to taste
Water – 1.5 cups
Potatoes – 4-5 pcs.

Manufacturing method:

1. Cut the meat into slices lengthwise. When you have cut it, turn on the multicooker to frying mode, pour in the oil - it should heat up.

2. Peel and cut the onion into half rings.

3. Cucumbers (if they are huge, we peel them, if they are medium, then there is no need) cut into cubes.

4. When the oil is hot, first put it in a slow cooker to fry the onions, then the meat.

5. Rub the tomatoes through a sieve or grater. Remove the skins from the tomatoes. And we'll warm everything up.

6. 15 minutes after frying the meat, add cucumbers, tomatoes and 1 tablespoon of tomato paste, carefully mix everything together and let it fry for another 2 minutes.

7. Add a glass of boiled water, pepper, salt, bay leaf and turn on the stew mode for 1.5 hours.

8. Then we will prepare the puree.

9. You can also add parsley to the basics, it’s at your discretion.

10. 1.5 hours have passed, add parsley, mix everything well, remove the bay leaf and serve with a side dish. Bon appetit.

Recipe without potatoes

Ingredients:

Beef – 300 gr.,
Spices – 5 gr.,
Bay leaf – 1-2 pcs.,
Butter – 200 gr.,
Tomatoes – 4 pcs.,
Pickled cucumbers – 2 pcs.,
Onions – 2 pcs.,
Sunflower oil,
Salt.

Manufacturing:

1. First, wash and cut the beef into cubes

2. Peel the onion and cut into half rings. We wash the tomatoes. Cut the tomatoes into two parts and grind them in a blender until pureed. Cut the cucumbers into strips.

3. Place pieces of beef into hot oil. Fry them for 15 minutes. Transfer the fried meat to a saucepan or cauldron. Fill with water and begin to simmer over low heat. Place the onion in the pan in which the meat was fried. Fry the chopped onion until slightly golden brown. Then put it in a saucepan with beef.

4. Next, fill the meat with onions with tomato puree from new tomatoes.

5. Add pickles to these ingredients. Stir everything. Add salt and spices. Place bay leaf. Place the pan with the Tatar dish on a slow fire. Simmer with vegetables for approximately 20 minutes until cooked, without allowing a powerful boil. Eat healthy!

Savory azu with pork

Ingredients:

Pork – 500 gr.
Onion – 3 pcs.
Carrots – 2 pcs.
Potatoes – 1 kg.
Pickled cucumbers – 3 pcs.
Vegetable oil – 5 tbsp. spoons
Greens – 1 bunch
Ground dark pepper - to taste
Tomato paste – 1 teaspoon
Garlic – 3 cloves
Water - to taste.

Manufacturing method:

1. Wash the pork and cut it (at your discretion).

2. Add oil to a hot frying pan and begin to fry the meat. Fry until half cooked.

3. At this time, peel the potatoes, cut them as desired and fry them.

4. Peel the onion, cut it finely, grate the carrots and add to the meat. Fry. We carefully alter it.

5. After a few minutes, add chopped garlic, fried potatoes, dark pepper and a glass of water. Simmer for 10-15 minutes.

6. When everything is ready, add finely chopped greens. Bon appetit.

Azu in Tatar style with pickles and chicken

Ingredients:

Chicken breast – 600 gr.
Potatoes – 4-5 pcs.
Carrots – 1 pc.
Raisins – 100 gr.
Onion – 1 pc.
Pickled cucumber – 3-4 pcs.
Tomato juice – 2 glasses
Vegetable oil – 2 tablespoons
Spices - to taste.

Manufacturing method:

1. Wash the chicken breast, cut off the cartilage and skin. Dry with a cardboard towel and cut into cubes.

2. Pour a little vegetable oil into the cast iron and heat it. Add the chicken, stir occasionally, and lightly fry.

3. Cut the onions into cubes and place on top of the meat.

4. Stir and cover with a lid. Simmer over low heat for approximately 10 minutes.

5. Peel the potatoes and use the mode randomly. Place in a pan of bubbling water and cook for 5 minutes.

6. After that, put it in a hot frying pan with oil. Fry until golden brown.

7. After frying, put the potatoes in a cast iron pot with meat, and add raisins here. Simmer for 5 minutes.

8. Cut the pickled cucumbers into cubes and also add them to the cast iron with the ingredients.

9. Fill it all with thick tomato juice and add spices to taste.

10. Cover with a lid and simmer over low heat for 15 minutes.

11. Mix carefully and cook for another 5 minutes, the chicken dish is ready.

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

Meat and vegetables are traditional ingredients in almost any lunch dish. It seems that you can come up with such obvious components? But it’s possible! Azu in Tatar is an indescribably tasty and fascinating oriental dish, which is famous for its spicy taste and tender meat. The most important thing is that you can prepare the basics completely to your own taste; there are no specific criteria here.

Azu in Tatar style with pickled cucumbers

The main highlight is that all the ingredients must first be fried, separately, and only later everything together must be stewed. This recipe is based on lamb, but you can use any meat you like.

Ingredients

Manufacturing process

Ready! Set the table! Bon appetit!

Traditional Tatar azu with pickles

Ingredients:

Beef or veal (young) – 300 gr.

Onions – 1 pc.

Potatoes – 3-4 pcs.

Tomato sauce (paste) – 2 tbsp. l.

Pickled cucumbers – 2 pcs.

Spices – to taste of your choice.

Manufacturing process:

Take huge pieces of beef and cut them into small pieces - bars or strips (1 centimeter wide). Try to cut the meat across the grain.
Prepare vegetables: take tomatoes and cut them into cubes.
Time for the onion: cut into the smallest cubes.
Take pickled cucumbers and cut into strips. But you don’t need to use lightly salted cucumbers; it’s better to use pickled ones.
Peel potatoes and carrots. Cut the carrots into strips, or better yet, grate them on a medium-sized grater. Cut the potatoes into pieces the size of meat).
Heat a frying pan, add oil, heat it and add the beef. Fry for about 3 minutes over high heat. At this step, the meat should only be fried on the outside.
Add onions and carrots to the pan. Simmer for another 2-3 minutes.
Transfer the meat and vegetables to a saucepan (saucepan) and add cucumbers and tomatoes to them. Mix all vegetables with meat.
Take tomato paste and add it to the meat and vegetables, adding salt and seasoning. Use the amount of salt based on the salinity of the cucumbers.
Pour in a little water so that it half covers the vegetables and meat.
Place the pan on low heat and cover with a lid. At this time, fry the potatoes in a frying pan until golden brown.
We add fried potatoes to our base. Cook for about 10 more minutes.
Make sure that the potatoes do not boil and the dish does not turn into porridge. Before removing the dish from the heat, you should check the basics for spice.
It is usually better to serve the dish in a deep dish, sprinkled with a small amount of herbs.

Ready! Bon appetit!

Azu in Tatar style with pickles in a slow cooker

Now 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.

Manufacturing 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.
Once the dish has finished stewing, let off 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!

Azu Tatar chicken with pickles

Azu in Tatar is the pride of Mongolian cuisine! Usually the dish is prepared from pork, lamb and vegetables. But the process of making such a basic dish is quite long, because such meat takes time, and not everyone loves it. In addition, this dish is quite fatty. What if you tried to cook a traditional 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.

Manufacturing 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.

Azu in Tatar style with pickled cucumbers in pots

Everyone is familiar with a common dish that is loved not only by Easterners, but also by the whole world - Tatar-style azu with pickled cucumbers. Let's try to experiment with the recipe and cook it in pots - very original and interesting!

Ingredients:

Beef cut – 350 g.
Medium size potatoes – 6-7 pcs.
Onion – 1 pc.
Pickled cucumbers – 2 pcs.
Tomatoes (in their juice) – 1 glass.
Tomato paste – 2 tbsp. l.
Garlic – 2 cloves.
Salt and pepper - to taste.

Manufacturing process:

First, cut the beef and fry it with butter in a frying pan.
Next, cut the cucumbers and onions into cubes.
Add chopped vegetables to the meat: onions and cucumbers, cover with a lid and let simmer for a couple of minutes.
We take the pots and place the meat, onions and cucumbers in any pot in such a way that the pots are half full. Salt and pepper to taste (keep in mind that the cucumbers are already salted).
Now you should cut the potatoes into small cubes or sticks, add them to any pot.
Lay out the tomatoes, preferably without the skin. Add a little garlic.
The next step is to dilute the tomato paste with a small amount of water and pour it into the pots to the level of the potatoes.
Cover all the pots with a lid and place in the oven.
The dish will take about 50 minutes to prepare at a temperature of 180 degrees. 10 minutes before the end, add bay leaf to the pots.

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 turns brown, add chopped onions, carrots and fry everything together for a little while.

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!