How to cook the basics in Tatar style. Cooking basics at home: recipes for cooking basics

If you have ever tried the basics in Tatar at least once, then, undoubtedly, you will remember for a long time amazing taste this simple, very tasty and at the same time practical dish. The basics are prepared from simple and available products, it turns out inexpensive and very satisfying. I suggest great recipe azu is made from beef, although it can be made from lamb or pork in the same way.

Ingredients:

(4 servings)

• 400 gr. beef
• 2 pcs. onions
• 2-3 tomatoes or 1 tbsp. Tamat paste
• 2/3 cup meat broth or water
• 4 cloves garlic
• 1 pickle
• 1 tsp flour
• vegetable oil
• peppercorns
• Bay leaf

These dishes are worth trying

Reviews and comments:

Katya 07.11.13
My whole family liked Azu in Tatar. You should not experiment with this dish; I advise you to cook it strictly according to the recipe. I cooked it twice, and the second time I decided to add some seasonings, namely coriander and nutmeg, the taste has deteriorated significantly.

Alyona
Katya, I sometimes add basil (fresh or dry) at the very end of cooking, it turns out very beautiful and aromatic dish, the main thing is not to overdo it with seasonings)))

Polina 08.11.13
It happens that you spend some time thinking about this or that recipe. Now I’ve read the correct recipe for preparing the basics and you can embody your creative abilities..

Svetlana 09.11.13
I'm always amazed how some dishes different nations similar to each other. If you add paprika to this Tatar basics, you will get hungarian goulash. In general, my husband really likes such thick meat dishes and I cook them with pleasure.

Olga 09.11.13
My family also loves these things. Only I cook without garlic and pickled cucumber, I like it more tender. And after frying, I stew the meat for at least an hour, then it just melts in your mouth.

Nastya F 11/18/13
And I usually immediately threw fried potatoes into the basics and simmered everything together. And you know, the potatoes turned into a mess. I'm not friends with potatoes. Now I need to try adding boiled one as a side dish, I think it won’t be worse. Or you can even fried it :)

Marina 11/19/13
Every day I rack my brains about what to cook for my family, meat dishes are popular among us, so Tatar basics are just right for us, I’ll try to cook it with pork and beef, we don’t like lamb.

Tatiana 05.12.13
Tatar-style azu can be prepared from several types of meat, which is wonderful, but I still prefer beef to pork and lamb, although this is purely a matter of taste for each housewife.

Natalya 12/11/13
I had heard about this dish for a long time, but never had to cook it myself. And then I saw this recipe and decided to try it. True, I love it when meat dishes Oh, there are a lot of vegetables, so I added carrots and sweet peppers to the onions (I used paprika). It turned out not only delicious, but my husband said that this kind of meat needs to be cooked more often.

Victoria 01/05/14
An excellent dish, but to my shame, undeservedly forgotten). Azu in Tatar style from beef and vegetables, what could be tastier than this...?! Easy to prepare, yet so filling and delicious! When many guests are invited, this dish is very practical to prepare; it will feed absolutely everyone and bring a lot of pleasure!). The main thing is that you can use any meat; beef, lamb and pork will do.

Alyona
Victoria, thanks for the comment. I also love the basics very much excellent taste and practicality)))

Masha 05.15.14
In the basics I put not a pickled cucumber, but a pickled one from canned food. It seems to me that it turns out much more piquant.

Stas 06/21/14
Yummy! I haven't eaten this in a while flavorful meat and luxurious gravy. From our entire family, thank you for the recipe.

Blinov Igor 08/28/14
Good afternoon
What I don't agree with is frying the onions. I never fry onions or carrots. Not for stewing meat, not even fish, not even for soup. It is without roasting that the juice is obtained, and the corresponding taste. For more than 30 years, it has been 100% tested.

Alyona
And to you, Igor, good day! But it seems to me that lightly fried onions taste better (most cooks do this), but I’ll try your option)))

Alexandra 06.11.14
Alena, thank you very much for the recipe! This is the second time I’ve prepared this dish and, I must admit, it’s so... delicious meat I haven’t eaten for a long time) my husband is very picky about flavor nuances, but even he was on duty at the frying pan for the second time in order to try it quickly. Buckwheat is perfect as a side dish. With your site I became a real cook!

Irene 11/10/14
Alena, thanks to your recipe, my family is addicted to the basics. We do it very often and always remember your wonderful site with a kind word. There are a lot of goodies on it and it is written very sensibly, in detail. It’s immediately obvious that you prepared everything with your own hands, and did not steal from others, as most culinary resources do.

Alyona
Irene, thank you)))

Julia 01/20/15
In principle, azu is the same goulash, only with the addition of pickled cucumber. I also sometimes make this meat with vegetables - sweet peppers, carrots, I can also add asparagus or cauliflower.

Oksana 02/13/15
I'm just starting to learn the basics culinary arts, so meat dishes are the most difficult for me so far. I decided to cook this basic recipe, and surprisingly, it turned out quite edible, my husband approved. I noticed that it turns out quite economically, and the gravy is so tasty that you can even eat it without meat)).

Zukhra 03/11/15
I had to feast on such a dish, but I still want to note that Tatar-style AZU is best prepared from young and fresh beef. The combination of beef and vegetables gives the dish an excellent taste, not to mention the aesthetic side. This dish is not only tasty, but also beautiful, a real table decoration!

Nikolay 03/27/15
Lots of options. Regular goulash is made only from beef, there is room for improvisation.

Alina 09/05/15
I’ve never tried basics prepared by the Tatars, but it seems to me that everything here is very authentic, oriental. And the taste is very original, I have never tried anything like it before. Liked. Now I will often come to visit your site.

Irina 01.10.15
Very oriental. I liked Azu!

Sofia 06.10.15
I often cook roast beef, but now I was in the mood for something new, I tried to cook the basics in Tatar style. Very unusual! Garlic, onion, pickled cucumber are quite strong flavorings, which make the basics look completely different from roast. In principle, what I was looking for is what I got - a pleasant variety.

Stas 02/19/16
Congratulations, it turned out delicious

Natalia 12/16/18
Alena, thanks again for the wonderful and simple recipe! There are a lot of tips on the Internet for preparing this dish, but for some reason most of them suggest cooking the basics right away with potatoes, but that didn’t suit me. According to your recipe, everything turned out great, the meat is soft and tender, with a piquant spicy note (although I cooked it with pork, but I think this is not important). And the spices here, indeed, are needed only those that you mention; adding anything else will only spoil it)) Thank you again!

Alyona
Natalia, thank you very much for your feedback)))))))))

This is a very easy to prepare, but very tasty multi-ingredient dish. The Tatar dish azu according to classic recipes is prepared in two dishes at once. A cauldron is the main container where food fried in a separate frying pan is simmered and cooked through. Since you have to fry more than one or two components, each time a significant part of the vegetable oil goes into the cauldron along with the product, making the finished dish heavy, fatty and excessively high in calories. Recently trends healthy eating take over, so the recipe for the basics has been somewhat modified and simplified. Perhaps this influenced him taste properties, but not much. But the excess fat content disappeared with this approach. The taste of the basic ingredients became brighter. We offer you a classic recipe for Tatar-style basics with beef, pickles and potatoes; we cook the dish in a cauldron.

Taste Info Potato main courses / Stewed potatoes

Ingredients

• lean beef 300 grams;
• one large pickled cucumber;
• half a large carrot;
• one large onion;
• potatoes, approximately 500 grams;
• vegetable oil, 100 grams;
• tomato paste, about a third of a glass or 3 large tomatoes;
• salt, hot red pepper, bay leaf - to taste.

How to cook basics from beef and pickled cucumbers in Tatar style

Cooking the basics in Tatar style from beef in a cauldron will require you to strictly follow the procedure:
1. Prepare the beef, remove the tendons and fat, cut into small pieces approximately as in the photo.


2. Pour a little vegetable oil into a cauldron or deep frying pan and fry the beef until a crust forms. In our recipe we add water and chopped tomatoes, which can be replaced with tomato paste. Simmer the meat with water and tomatoes over low heat. Salt to taste.
3. Prepare vegetables, peel onions and carrots.


4. Finely chop our vegetables, cut the onion, carrots and pickled cucumber into approximately equal fractions. Add the remaining vegetable oil to a separate frying pan and simmer our slices. If you adhere to the classic recipe for beef basics, then each of the components must be fried separately, on vegetable oil and put it in a cauldron.


5. The ends of the carrots and onions should darken a little. When the dressing is ready, add it to the cauldron and continue to simmer over low heat.

6. While the meat was stewing and the dressing was frying, let’s not waste time! Thoroughly wash and peel the potatoes.


7. Cut it into small pieces and add to the cauldron. According to the classic recipe for preparing real Tatar basics The potatoes must be fried separately and placed in a cauldron. These processes increase the fat content of the finished dish many times over. Continue to simmer until the potatoes are ready. 5 minutes before the end of the process, add bay leaf, garlic, and a little herbs. how to cook in Tatar


8. Ready dish It can have two variations - slightly liquid, with a rich gravy, then it is consumed with a spoon. The second version of the basics is that the dish is dried and, like any other dish, served with a knife and fork. In this recipe we told you how to cook Tatar-style basics with beef, try it, as you can see, preparing this dish is not so difficult.

Azu is Tatar dish, which is a stew with tomatoes, carrots and onions, spiced up with slices of pickled cucumber and spicy sauce. In ancient Persian, azu meant small pieces fried meat with gravy, and only later they began to mix them with vegetables. In the 18th century, they began to add potatoes to the dish, although in classic recipes he is absent. Today, every housewife can cook; this does not require any special products or culinary techniques, but you will still have to get acquainted with some secrets.

How to cook basics at home

To prepare the basics, they usually take beef, lamb or young horse meat, although there are recipes with chicken, turkey, rabbit and even pork. If you don't have time, you can take beef stew. The meat is first cut into pieces and fried, then stewed with tomatoes, thinly sliced ​​carrots, onions, bell pepper and potatoes. Sometimes potatoes are replaced with rice or buckwheat. By the way, all vegetables, except potatoes, are first fried, together or separately, but tomatoes are sometimes replaced with tomato paste. For the basics, only chilled meat is taken, tomatoes are peeled, and pickles are chosen that are strong, hard and crispy, so that they do not turn into porridge during stewing.

In some modern versions Even offal, fish or squid are used as the main ingredient, and together with vegetables, mushrooms and various spices are sometimes added to the dish, in addition to the traditional garlic, pepper and bay leaf. If instead of tomatoes you use tomato paste, it can be slightly sweetened with sugar. By the way, it is best to use a cauldron to prepare this dish.

Classic basics: recipe for cooking at home

In Tatar - a holiday for true gourmet Moreover, this dish is very simple to prepare. Take 0.7 kg of beef, 8-10 medium-sized potatoes, 3 pickled cucumbers, 3 onions, 3-4 cloves of garlic, 3 tbsp. l. tomato paste, several bay leaves, black pepper, salt and vegetable oil - by eye and to taste. So let's get started!

Cooking method:

1. Cut the meat into small pieces.

2. Heat vegetable oil in a cauldron and fry the beef until golden brown crust.

3. Chop into thin half rings onion.

4. Fry the onion in a frying pan until golden brown.

5. Add to onions tomato sauce and simmer for another 3 minutes with constant stirring.

6. Cut the potatoes into cubes.

7. Add the potatoes to the meat, add a little broth or water and simmer until the potatoes are ready.

8. While the potatoes are frying, cut the pickles into strips.

9. Fry the cucumbers separately in a frying pan in vegetable oil.

10. As soon as the potatoes are ready, add cucumbers to the pan, fried onion, chopped garlic and bay leaf.

11. Salt and pepper the azu, then let it simmer over low heat for 15 minutes.

12. Serve the dish with fragrant herbs and rich sour cream!

Azu with mackerel

Fish basics are unconventional, but incredibly tasty! Cook a broth from 3 chopped mackerel with the addition of carrots, onions and various aromatic seasonings. To prepare fish broth, 20 minutes is enough. While the mackerel is cooking, cut 3 potatoes into cubes, an onion into half rings, and then simmer the vegetables in a small amount of water for 15 minutes. 3 minutes before readiness, add 1 large carrot, grated, to the potatoes and onions. coarse grater. Pour boiling water over 2 tomatoes, peel them and cut them into small cubes.

Add tomatoes to the pan and fish fillet, simmer for 10 minutes, add 4 pickled cucumbers, cut into cubes, into the pan, pour in 100 ml fish broth and simmer again for 5 minutes. After 3-5 minutes, delicious and tasty dish It's ready - all you have to do is let it brew and garnish with fresh herbs and olives.

Pork azu in pots

Azu in a pot turns out fantastically aromatic, tender and tasty, especially if you cook it from pork. Cut 0.5 kg of meat into cubes and simmer it in a frying pan in vegetable oil along with 1 tbsp. l. khmeli-suneli. The meat will give juice, in which it should be simmered for about 10 minutes, after which place the pork on a plate, and add 5 diced potatoes to the remaining broth. Simmer the potatoes for 10 minutes until the water has completely evaporated, then remove the ceramic pot. Place a bay leaf on the bottom, place a layer of pork, on top - a head of finely chopped onion, a layer of diced salted zucchini, which can be replaced with pickles, and sprinkle 4 cloves of chopped garlic on top.

Mix glass hot water, 2 tbsp. l. sour cream and 1 tbsp. l. tomato paste, pour this sauce over the meat and vegetables and place the pot in the oven for 40 minutes. Azu from the pot melts in your mouth and is eaten in one evening!

Azu with mushrooms

Champignons and oyster mushrooms give the basics a subtle aroma that is impossible to remain indifferent to. And in order to truly surprise your loved ones, fry 0.5 kg of mushrooms in vegetable oil for 10 minutes, add 750 g of pickled cucumbers, cut into strips, and fry until the cucumbers become soft. Mix mushrooms and cucumbers with 4 tomatoes, from which you need to first remove the skin, and simmer all the ingredients a little more.

Cut 1 kg of pork into strips and fry it in a cauldron in vegetable oil. When the pieces of meat are fried, add the prepared roast to them and simmer for another 10 minutes. At this time, chop 1 carrot on a coarse grater, chop 2 onions and add the vegetables to the cauldron with the meat. Pour pork, mushrooms and vegetables into 1.5 liters of strong chicken broth, after boiling, add black pepper, cumin and any mixture of Abkhaz herbs to taste. Reduce heat and cook the basics for about half an hour, until the meat is completely soft. Serve the dish with fresh herbs and sour cream.

Azu served with dill, parsley, cilantro, pickled mushrooms and fresh vegetables. You can cook rice, buckwheat, pasta and potatoes with it if it is not among the vegetables. You will find many basic recipes with photos for cooking at home on the “Eat at Home” website. Prepare the basics with new ingredients and don’t be afraid of new discoveries, because the combination of meat and vegetables gives a guaranteed delicious result!

Russia is a rich country - in the former USSR so many nationalities lived peacefully and happily treated their friends or neighbors to delicious national dishes, whose recipes were passed down in the family by inheritance, shared with them interesting and unusual recipes. This is why Russian cuisine is so tasty and unique!

Here is one of those dishes Tatar cuisine and has become a worldwide delicacy that many housewives prepare to feed their family members on an ordinary everyday evening. We are talking about the basics in Tatar style, with beef and pickles.

Very typical for Tatar cuisine a large number of meat dishes on the table, and this is not surprising, because the ancestors of this nation were nomads. Well, if you look at the name of the dish, it is very ancient, and most likely came from the word “azdyk”, which literally means food. In the Persian dialect, the literal translation is more accurate, and has the designation “pieces of meat.”

Interesting fact! In fact, if you delve deeper into the study of this issue, the dish is not so ancient, because in Tatar it is, first of all, meat with onions and pickles, with a side dish of potatoes. But potatoes appeared on Russian territory not so long ago.

But a couple of centuries is enough for the dish to become known all over the world and gain great popularity. The recipe was changed several times, new ingredients and seasonings were added to it, but to this day, traditional recipe not forgotten.

The main ingredient in this dish is, of course, meat. Traditionally, beef or horse meat is used, but lamb, veal and even pork can also be used. Moreover, it is worth cooking using meat with fat, which will render and become the basis of a very tasty sauce.

In addition to the main ingredient, onions, pickles, tomatoes or tomato paste, carrots and potatoes are added to the Tatar azu. Be sure to add spices and fresh or dried herbs.

The taste of a dish largely depends on proper preparation tomato-based dressings. Dilute the basics to desired consistency Necessarily meat broth, of course, you can use water, but then the taste of the dish will be different.

Since the dish contains pickled cucumbers, you should salt the meat very carefully, and it is advisable to do this at the end of cooking. The dish should be served correctly in deep bowls, only hot and always with soft flatbreads.

Recipe for cooking basics in Tatar style with pickles

Cooking time

calorie content per 100 grams

If you are planning to cook the basics with potatoes, then keep in mind that the dish exists in several interpretations - you can stew the potato slices along with the meat, or serve boiled potatoes(or mashed potatoes) separately. But then it's worth doing more delicious gravy, which will serve as a sauce when serving the dish.

It will take 2 hours to cook.

How many calories – 163 calories.

1. Cut the washed and dried meat across the grain into small slices and fry it in a frying pan until golden brown;
2. Add a little water or any broth and simmer with closed lid;
3. As soon as the liquid has evaporated, add a little flour and chopped onions to the saucepan, fry everything until you get a homogeneous mixture without lumps. Add chopped tomatoes and pickles to the resulting sauce;
4. It is recommended to cut the potatoes into small slices and fry them separately until golden brown. Add it to meat sauce, simmer for about 7 minutes until the potatoes are ready, season with salt and spices to taste, add chopped garlic;
5. Before serving, it is advisable to let the dish sit for 10 minutes with the lid closed.

Combination juicy pieces meat and potato slices, seasoned with cilantro, will really appeal to those who love oriental cuisine.

It will take 1.5 hours to cook.

How many calories – 155 calories.

1. Heat a cast-iron frying pan or cauldron with sunflower oil and fry the pieces of beef, cut into small pieces across the grain, in it. It is necessary to fry until the excess liquid has evaporated and the meat is covered with a golden brown crust;
2. Now you need to pour in a glass of water and simmer the meat sauce with the lid closed until the beef becomes soft, after which the lid must be removed and the liquid evaporated;
3. Add chopped onion and flour to the frying pan, mix well and heat. Pour a can of crushed tomatoes into own juice, and simmer for 5-7 minutes. Add chopped cucumbers to the meat and heat;
4. Potatoes must be cut into large slices and salted, fry in a separate frying pan until crusty. Combine the slices with the sauce and bring all the ingredients in the dish to full readiness within 15 minutes;
5. Season with chopped cilantro, chopped garlic, salt and spices, and let the dish sit before serving.

When using a multicooker, the process of stewing meat in sauce is noticeably reduced, which cannot please those who are very busy with their own affairs. In addition, the dish turns out tender, stewed and all the aromas and tastes are preserved in it.

It will take 1 hour to cook.

How many calories – 135 calories.

1. Turn on the “Baking” mode in the multicooker, add sunflower oil and chopped pieces of beef. Fry until golden brown;
2. Add pickles and continue cooking the basics, stirring if necessary. Add chopped tomatoes.
3. Heat a frying pan with oil, add chopped onion and fry it along with flour. As soon as the mixture is fried, add tomato paste, cucumber pickle; We continue to simmer the mixture over the fire with the addition of chopped garlic. After a couple of minutes you need to add sugar, wait until it dissolves, and pour vegetable sauce to the meat in a slow cooker;
4. Add the basics to taste, add pepper and spices, and continue cooking in the “Stew” mode for about half an hour or until the program ends.

• To make the dish tender and juicy, it is advisable to use a sufficient amount of onion in cooking;
• The meat should definitely be fried before you start stewing;
• Pickles should be peeled, this will make the sauce more tender.

When it’s chilly autumn outside, it’s especially appreciated home comfort And hearty food. Let's prepare a simple but very tasty Tatar dish national cuisine– basics. The recipe calls for veal, but you can easily replace it with beef or lean lamb. Just don’t take pork under any circumstances - it will be a completely different dish. We will cook without the help of a multicooker, so stock up on a couple of good frying pans.

How to cook basics in Tatar style

Products:

• Veal tenderloin (beef) – 1 kg.
• Potatoes – 1 kg. – this is about five medium potatoes;
• Onions – 0.5 kg.
• Salty ones are better barrel cucumbers– 200 gr.
• Tomatoes in their own juice – 500 gr.
• Ghee (can be replaced with refined vegetable oil) – 100 gr.
• Meat broth – 0.5 l. If there is no broth, take it boiled water, but never replace it with powder, otherwise the food will turn out with a clear “chemical” taste;
• Salt, pepper, bay leaf;
• Greens for serving.

Let's start preparing the basics in Tatar style

Peel the onion and cut into thin half rings;

Heat half of it in a cauldron butter and fry the onion on it;

While the onions are frying, prepare the veal. You need to cut it into strips, be sure to remove all the veins;

Add the meat to the onion and fry it on high fire until crusty, if there is not enough oil, add more;4

Then add the tomatoes in their own juice. If the tomatoes are large, it is better to chop them. You can also take tomato juice, tomato paste or fresh tomatoes;

After 5 minutes, add broth or boiled water to the cauldron. Reduce heat and leave to simmer for 30-40 minutes;

Cucumbers must be peeled and seeded and cut into cubes. Heat a little oil in a second frying pan and saute the cucumbers in it;

Peel and cut the potatoes into cubes, then fry in melted butter until half cooked;

While the cucumbers and potatoes are cooking, the meat should be cooked. Now you can salt it, add spices and bay leaf. Then potatoes and cucumbers are added. Stir and leave to simmer for another 15 minutes;