Azu in Tatar

Azu in Tatar

Azu has such a long and harsh tradition in long-standing Mongolian cuisine that it is overgrown with countless editions. Approximately the same as Ukrainian borscht.

Azu in Tatar, like any folk dish, exists in almost all editions. But the main thing is a constant set of ingredients: meat, potatoes and spicy tomato sauce with pickles, which brings everything together into a single whole.

The result is a tasty, fragrant, slightly spicy (and from time to time very spicy) dish that the whole family, and especially the male half, will probably enjoy...

Ingredients

• 600 g beef for stewing
• 600 g potatoes
• 3 pickled cucumbers
• 1 onion
• 200 g tomatoes in pieces from a can or 2 tomatoes and 1 tbsp. tomato paste
• 2 cloves garlic
• vegetable oil for frying
• 1 tbsp. flour
• cilantro or parsley
• salt
• dark ground pepper
• reddish hot pepper to taste

Manufacturing

Cut the beef into pieces 5 cm long and 1 cm wide across the grain. Heat a couple of tablespoons of oil in a deep frying pan and add the meat there.

Cook over medium heat, turning occasionally, until the meat is browned. This will take about 20 minutes.

Pour hot boiled water over the meat until it just covers it. Cover the pan with a lid, reduce the heat and simmer the meat for about an hour and a half until it becomes soft. There is one trick: if you stew the meat for a long time, and it is still hard, add a piece of dark rye bread or a pinch of soda, so it will cook even faster.

When the meat is ready, open the lid and turn up the heat, let the rest of the water boil away and the meat brown.

Add onion, peeled and cut into small cubes, and flour to the meat, stir everything. Fry until the onion becomes soft.

Add tomatoes from a can (I often take skinless tomatoes, cut into pieces, in my juice, Greenish Giant office) or grate a couple of new tomatoes, having previously cut them in half. Hold them with the cut side towards the grater, then the skin will remain in your hands, and only the crushed pulp will be in the plate. Add tomato paste with fresh tomatoes. Simmer the meat and tomatoes for 5 minutes over medium heat.

Cut the pickled cucumbers into strips and add to the meat, stir and heat everything together for another 5 minutes.

While the meat is stewing, peel the potatoes and cut them into slices. In a separate frying pan, heat 3 tablespoons of vegetable oil and fry the potatoes in it. Lightly salt the potatoes while frying, about half a teaspoon of salt.

Add the potatoes to the meat, stir everything and simmer under the lid for 5 minutes. Peel and chop the garlic, finely chop the greens. Check the base for salt, add salt and pepper to taste if necessary. Then add garlic and herbs to the basics, stir and cover with a lid. Turn off the fire. Let the finished dish sit for 10 minutes so that it settles.

Azu in Tatar - afterword

It is quite difficult to argue about what an authentic Tatar recipe for basics should be. Like any popular dish of folk cuisine, it developed, transformed and became overgrown with new details, legends and traditions, and in the case of Mongolian cuisine, which can be endlessly divided into Siberian, Kazan, Perm and dozens of others, it is completely unrealistic to find the original source . Over the years of its existence, the unique recipe has changed hundreds of times, but the base has remained constant: meat, tomato sauce, pickles, potatoes. Let's say that azu is actually an ordinary stew, which means you can cook it creatively and on a whim.

Nowadays the Tatar basics are found in very diverse interpretations. Someone prepares it so that the mixture of the dish is something between the second and the first. Others prefer the basics with a minimum of sauce, evaporating excess liquid and leaving the ingredients almost “dry”. Everyone has their own, “homemade” set of spices and herbs. The degree of spiciness is adjusted depending on the preferences of the cook, but usually the basics are offered in a fairly spicy version. The vessel in which this dish is stewed is chosen taking into account the fact that it needs to be stewed for a long time and thoroughly, but there are also “fast” recipes.

In different sources, in addition to tomatoes, cucumbers, onions and potatoes, other vegetables are also added to the basics - carrots, sweet bell peppers and even mushrooms, eggplants, zucchini and cabbage. A separate topic for debate is meat: it is believed that the basics are usually prepared from horse meat, but these days most often the base is lamb, beef, and less often or almost never pork (this point is due to the fact that most Tatars profess Islam).

The general development is ordinary: all the components of the basics are fried separately, and then combined in a thick-walled cauldron and stewed together. Often the Tatar basics are prepared in clay pots in the oven. From time to time, a fermented milk component - cream, sour cream or yogurt - is added to meat and vegetables.

In general, if you are in doubt about how to cook the basics in Tatar style, just do it as you think necessary, the main thing is that it is tasty and your family likes it. And if someone is loudly indignant that this is completely, completely not what it should be, you can always authoritatively declare that “but my grandmother, whose great-grandmother was a Tatar and was famous for her basic skills throughout Kazan or Astrakhan (select whatever you personally like best), I cooked it exactly like that!”

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,

21040
• 26
• 51

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

25277
• 40
• 67

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

30277
• 46
• 73

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.

12070
• 38
• 69

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

18944
• 20
• 27

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

9286
• 21
• 43

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

18178
• 32
• 58

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

11189
• 29
• 68

fialka1

• 01 November 2008, 00:52

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

8299
• 7
• 43

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.

11341
• 10
• 41

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

11801
• 31
• 50

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

10788
• 12
• 40

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.

17351
• 12
• 8

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

6580
• 14
• 38

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

7311
• 19
• 34

Alexander

• November 25, 2010, 01:57

meat
onion bell
pepper reddish
carrots
radish
pickled cucumbers

5747
• 7
• 14

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

31964
• 4
• 23

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.

7186
• 11
• 29

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

DESCRIPTION

Honestly, I found the recipe on the Internet and adapted it for myself.

Azu comes out very rich and tasty.

Nutritional value per serving

There are many secrets to making beef. One of the main ones is that the meat must be of good quality.

Tomato paste is obtained by heat treatment of tomatoes. Ripe fruits are peeled and seeded and boiled to a dense mixture, a tomato concentrate. Azu in Tatar Azu has such a long and harsh tradition in long-standing Mongolian cuisine that it is overgrown with countless editions. Approximately the same as Ukrainian borscht. Azu in Tatar, like any folk dish, exists in almost all editions. But the main thing is a constant set of ingredients: meat, potatoes and spicy tomato sauce with pickles, which brings everything together into a single whole. The result is a tasty, fragrant, slightly spicy (and from time to time very spicy) dish that the whole family, and especially the male half, will probably enjoy... Ingredients 600 g beef for stewing 600 g potatoes 3 pickled cucumbers 1 onion 200 g tomatoes in pieces from a can or 2 tomatoes and 1 tbsp. tomato paste 2 cloves garlic vegetable oil for frying 1 tbsp. flour cilantro or parsley salt dark ground pepper reddish hot pepper to taste Manufacturing Cut the beef into pieces 5 cm long and 1 cm wide across the grain. Heat a couple of tablespoons of oil in a deep frying pan and add the meat there. Cook over medium heat, turning occasionally, until the meat is browned. This will take about 20 minutes. Pour hot boiled water over the meat until it just covers it. Cover the pan with a lid, reduce the heat and simmer the meat for about an hour and a half until it becomes soft. There is one trick: if you stew the meat for a long time, and it is still hard, add a piece of dark rye bread or a pinch of soda, so it will cook even faster. When the meat is ready, open the lid and turn up the heat, let the rest of the water boil away and the meat brown. Add onion, peeled and cut into small cubes, and flour to the meat, stir everything. Fry until the onion becomes soft. Add tomatoes from a can (I often take skinless tomatoes, cut into pieces, in my juice, Greenish Giant office) or grate a couple of new tomatoes, having previously cut them in half. Hold them with the cut side towards the grater, then the skin will remain in your hands, and only the crushed pulp will be in the plate. Add tomato paste with fresh tomatoes. Simmer the meat and tomatoes for 5 minutes over medium heat. Cut the pickled cucumbers into strips and add to the meat, stir and heat everything together for another 5 minutes. While the meat is stewing, peel the potatoes and cut them into slices. In a separate frying pan, heat 3 tablespoons of vegetable oil and fry the potatoes in it. Lightly salt the potatoes while frying, about half a teaspoon of salt. Add the potatoes to the meat, stir everything and simmer under the lid for 5 minutes. Peel and chop the garlic, finely chop the greens. Check the base for salt, add salt and pepper to taste if necessary. Then add garlic and herbs to the basics, stir and cover with a lid. Turn off the fire. Let the finished dish sit for 10 minutes so that it settles. Azu in Tatar - afterword It is quite difficult to argue about what an authentic Tatar recipe for basics should be. Like any popular dish of folk cuisine, it developed, transformed and became overgrown with new details, legends and traditions, and in the case of Mongolian cuisine, which can be endlessly divided into Siberian, Kazan, Perm and dozens of others, it is completely unrealistic to find the original source . Over the years of its existence, the unique recipe has changed hundreds of times, but the base has remained constant: meat, tomato sauce, pickles, potatoes. Let's say that azu is actually an ordinary stew, which means you can cook it creatively and on a whim. Nowadays the Tatar basics are found in very diverse interpretations. Someone prepares it so that the mixture of the dish is something between the second and the first. Others prefer the basics with a minimum of sauce, evaporating excess liquid and leaving the ingredients almost “dry”. Everyone has their own, “homemade” set of spices and herbs. The degree of spiciness is adjusted depending on the preferences of the cook, but usually the basics are offered in a fairly spicy version. The vessel in which this dish is stewed is chosen taking into account the fact that it needs to be stewed for a long time and thoroughly, but there are also “fast” recipes. In different sources, in addition to tomatoes, cucumbers, onions and potatoes, other vegetables are also added to the basics - carrots, sweet bell peppers and even mushrooms, eggplants, zucchini and cabbage. A separate topic for debate is meat: it is believed that the basics are usually prepared from horse meat, but these days most often the base is lamb, beef, and less often or almost never pork (this point is due to the fact that most Tatars profess Islam). The general development is ordinary: all the components of the basics are fried separately, and then combined in a thick-walled cauldron and stewed together. Often the Tatar basics are prepared in clay pots in the oven. From time to time, a fermented milk component - cream, sour cream or yogurt - is added to meat and vegetables. In general, if you are in doubt about how to cook the basics in Tatar style, just do it as you think necessary, the main thing is that it is tasty and your family likes it. And if someone is loudly indignant that this is completely, completely not what it should be, you can always authoritatively declare that “but my grandmother, whose great-grandmother was a Tatar and was famous for her basic skills throughout Kazan or Astrakhan (select whatever you personally like best), I cooked it exactly like that!” 0 Did you like the article? Share with friends: You may also be interested Plum and garlic appetizer recipe Plum with garlic for the winter Plum with garlic for the winter Ingredients “Hungarian” plum – 1 kg. Garlic – 2 heads Marinade: Allspice – 3 pcs. Bay leaf… Champignon soup recipe Champignon soup Champignon soup Soup “Simpler than usual” The recipe for this soup helps me out from time to time. Well, I just don’t understand much about the soups that could be... Milk tea recipe Tea with milk is a tasty and necessary “cocktail” Tea with milk is a tasty and necessary “cocktail” The tradition of drinking tea with milk came to us from the British. 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