Basic Tatar pork recipe. How to cook Tatar-style pork and potatoes? Pork azu - traditional recipe

Azu in Tatar

Try to prepare a delicious Tatar-style pork recipe using a simple, step-by-step recipe with photos and videos, as well as its preparation in a slow cooker.

1 h 5 min

190 kcal

5/5 (7)

Azu is a national Tatar dish, which is traditionally prepared from lamb, or at least beef. But I want to tell you how to cook Tatar-style pork. Pork is more familiar to many people, and it cooks much faster. This meat has another advantage - it is more tender. Azu is reminiscent of our meat gravy, but still it has its own “zest”.

This dish is prepared with pickles, which give it some piquancy. The taste of pork azu is somewhat reminiscent of hodgepodge, but very thick and without the flavor. In addition to cooking the basics on the stove, you can also cook it in a slow cooker. And now about all this in more detail.

Recipe for basic Tatar pork

List of required ingredients:

Kitchenware: two frying pans, cutting board.

Cooking procedure

We will start preparing the basics of pork by washing the meat under the tap and cutting it into thin slices.
Take a frying pan and put it on the stove to heat up. Pour in a little oil and add a piece of butter if desired.
When the oil is hot enough, add the meat and fry it on all sides over high heat until a light, golden brown crust appears.
Pour a glass of broth or water over the meat, add a bay leaf, reduce the heat slightly and leave to simmer. There is no need to cover with a lid.
While the meat is cooking, peel the onions and carrots. Cut the onion into half rings and place in another heated frying pan with oil. Pour sugar into the onion, mix and cook until transparent.
Cut the carrots into thin strips or grate them with a coarse grater and add them to the fried onions. Stir and continue cooking until everything is fried. When the vegetables are fried, add tomato paste, broth or water, salt, spices and mix. And instead of tomato paste, you can use any tomato sauce or ketchup.
Cut the cucumbers into small cubes or grate them with the coarse side of a grater and add them to the gravy. Stir and continue to simmer for another 5-7 minutes.
Then add flour and mix well. Thanks to this, the base will turn out thicker. Cover with a lid and simmer for about 5 minutes. For spices, you can add suneli hops, ground black pepper and paprika, as well as dried barberry if desired.
Then we transfer the gravy into the pan with the meat, from which almost all the liquid has already evaporated. Stir and cook for another 15-20 minutes.
At the very end of cooking, add garlic, passed through a press or chopped with a knife, as well as finely chopped herbs. Stir and turn off. Let it sit for about 15 minutes.
The garnish for the basics will be tender crushed potatoes. To do this, boil the peeled potatoes in salted water until tender.
Then drain the water, pour milk into the potatoes, add a piece of butter and bring to a boil.
After that, take a masher and mash the potatoes into a puree. If desired, add grated cheese and mix.
Place mashed potatoes on plates and top it with azu. Sprinkle with fresh herbs and serve.

Video

Watch the video for a detailed preparation of a delicious and satisfying Tatar national dish called azu, which is prepared from pork according to this recipe.

A hearty oriental pork dish, a basic one, is easy to prepare at home if you use proven cooking recipes.

Pork azu, of course, is not a classic azu recipe, but nevertheless, as is usually and often the case, you can experiment. Azu according to this recipe turns out to be very tasty, tender, appetizing and, most importantly, satisfying.

Pork - 500 gr.
Pickled cucumbers - 6 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Flour - 2 tbsp.
Tomato paste - 2 tbsp.
Garlic - 2 cloves
Sugar
Spices
Bay leaf
Pepper mixture
Vegetable oil
Dried herbs

Wash, peel and cut carrots, pickled cucumbers and onions into strips. Pour vegetable oil into a frying pan and place the chopped vegetables in it. Add spices, salt, a mixture of peppers and chopped garlic. Fry the vegetables in a frying pan for 10 minutes.

Place tomato paste in a bowl, add 1 teaspoon of sugar, a little pepper to taste and pour 100 ml. clean water. Mix.

Pour tomato paste into the pan with stewed vegetables and simmer for about 5 minutes.

We thoroughly wash the meat under water and cut it into thin strips. Place the chopped meat in a frying pan with vegetables and fry everything together for 15 minutes over low heat.

Now it's time to prepare the gravy. We will make it from flour and water. To do this, pour 100 ml into the container. clean water and add 2 tablespoons of flour into it, stirring constantly. Mix thoroughly so that there are no lumps left.

Pour the prepared gravy into the frying pan with vegetables and meat, stir and pour in another 1 glass of clean water. Add bay leaf and spices if desired. Cover the pan with a lid and simmer for 10 minutes.

After 10 minutes, remove the pan from the heat, for 10 minutes our dish is still infused, and then you can put it in portions on plates. You can use potatoes, rice or pasta as a side dish. That's it, pork azu is ready.

Recipe 2: Pork basics with pickles

Today we will prepare a very tasty and satisfying Tatar-style azu with pork pickles (recipe with photo). Its ingredients are quite simple and economical, they can be found in every kitchen. Azu is especially suitable for those who love aromatic and peppery oriental dishes. Follow the steps listed below exactly and the finished result will please everyone.

400 grams of pork;
6 potatoes;
2 onions;
4 pickled cucumbers;
3 tomatoes;
50 grams of butter;
ground black pepper to your taste;
hot red ground pepper to your taste;
3 cloves of garlic;
parsley to your taste;
green dill to your taste;
green onions to your taste;
salt to your taste;
400 milliliters of water.

The selected piece of meat must be thoroughly washed and cut into medium pieces.

Take half of the specified amount of butter and place it in a frying pan (first place it on the fire and heat it well).

Place pieces of meat into melted butter. Fry them until thin brown.

Place the finished fried meat in a separate bowl. Peel and cut the onion into thin half rings.

Then place the onion in the same pan in which you cooked the meat. Keep it on medium heat until golden brown.

Once the onion is ready, add the meat to it, salt and pepper to your taste.

Assemble the meat grinder and grind the washed tomatoes in it. You should now have tomato puree.

Take a suitable saucepan (preferably thick-walled) and place the onion with meat in it, and pour tomato puree on top.

Mix the ingredients well and turn the saucepan to medium heat. Cook everything until the excess tomato liquid has evaporated.

Then pour in the water, turn the heat down even lower and simmer everything for about forty to fifty minutes under the lid closed. At the end, the meat should be completely cooked (soft).

Meanwhile, peel the potatoes, rinse them and cut them into slices.

Put the frying pan back on the heat, put the remaining piece of butter in it, and add the potatoes. Fry it until half cooked.

Cut the pickled cucumbers into small and thin pieces.

When the meat becomes soft, add pickles and simmer the dish for another minute and a half.

Add the previously cooked potatoes. Keep the pan on the heat for another ten to fifteen minutes (on low heat) until the potatoes are done.

Chop the washed greens and garlic, chop everything finely and mix into one mass.

The fragrant basics are ready! Serve it to the table, arranging it in portions on plates. Sprinkle the mixture of herbs and garlic on top. Bon appetit!

Recipe 3, step by step: basic Tatar pork

Juicy finely chopped meat, stewed with sweet onions, potatoes, spicy aromatic garlic and pickles. All this is slowly simmered in tomato juice. But, despite the long cooking process, Tatar-style azu with pork pickles, the recipe with photo of which we offer, does not turn out overcooked, but retains a crumbly structure. Typically, this dish is made with beef, but in this recipe it is replaced with pork. Thanks to this, the food becomes especially juicy and tender. It is important to take cucumbers that have been pickled without special spices. Then the aroma of the basics will not be overwhelmed by third-party odors of spices or herbs.

300 g pork,
600 g potatoes,
2 -3 pickled cucumbers,
200 ml tomato juice (or tomato paste diluted in water),
2 cloves of garlic,
3-5 heads of onions,
salt and pepper - to taste,
greens - to taste.

We wash the piece of pork. Cut into thin strips or straws. Be sure to cut across the grain - this way it will turn out soft.

Fry covered with a little oil. Cook until it turns white and slightly browned.

Chop the onions into half rings and add to the pan. Fry for 6-8 minutes, stirring constantly.

We cut the cucumbers, as for Olivier salad, into small squares. Some people grate them to make it faster. But then such thin straws may not be felt in the finished basics.

We also chop the peeled garlic cloves with a knife. Add both ingredients to the onion and meat.

Fill with freshly squeezed or purchased tomato juice. Add salt and pepper, tasting. Record the time and simmer covered for about 10 minutes.

Transfer the vegetables and meat into a saucepan or cauldron. Add enough water to cover the food. Simmer over low heat. Cut the peeled potato tubers into strips. Fry it until half cooked and add it to the meat.

Add water again. Its level should be one finger higher than the potatoes. Let it simmer until fully cooked.

It is important to remove the pan from the stove before the potatoes fall apart.

Place on plates and sprinkle with finely chopped herbs. It could be parsley, cilantro or green onions.

Tips: If the meat is stewed for too long while remaining tough, you can speed up the process. To do this, simply place a small slice of black bread in the pan or add soda on the tip of a knife.

If you let the prepared Tatar-style azu made from pork and pickled cucumbers sit under the lid for ten minutes, it will turn out even more aromatic.

Bon appetit!

Recipe 4: pork basics with potatoes (step by step)

This traditional Tatar dish must be cooked in a cauldron. But unfortunately, I don’t have a cauldron, and yet I cook this dish according to the same principle by which a traditional dish is prepared, using a saucepan as a utensil and a frying pan for frying.

pork - 400 gr.;
potatoes - 6 pcs.;
onions - 2 pcs;
garlic - 3 cloves;
pickled cucumbers - 3 pcs.;
tomato paste - 1 tbsp;
salt - to taste;
ground black pepper - to taste;
davrovy leaf - 2 sheets;
water - 700 ml.

Wash the pork meat, cut into slices and lightly fry in a frying pan with oil.

Cut the onion into thin half rings.

Add chopped onions to the slices of meat, mix and fry everything together until the onions are ready.

Pickled cucumbers must be grated on a coarse grater.

Add grated pickles, tomato paste to the meat and onions, add water, mix and simmer everything together until the meat is completely cooked.

Meanwhile, wash, peel, cut the potatoes into slices and fry separately in oil until half cooked.

Place the potatoes with the meat, add chopped garlic, bay leaf, salt and pepper to taste.

Mix everything and simmer with the lid closed until the potatoes are completely cooked.

The finished dish is incredibly tasty and rich in flavor.

Recipe 5: Pork Basics with Milk Gravy

Meat (pork) - approximately 700-800 g
Pickled cucumbers - 6-7 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Dried herbs (parsley, dill)
Mixed peppercorns - to taste
Salt - to taste
Flour - 1-2 tbsp.
Tomato paste - 2 tbsp.
Bay leaf - 1-2 pcs.
Sugar - 1 tsp.
Spices - to taste
Garlic - 2 teeth.
Vegetable oil
Water - 2 glasses

Cut carrots, onions and cucumbers into thin strips.

Place vegetables in a frying pan, add vegetable oil, add spices, salt and pepper to taste. Add chopped garlic to the vegetables and fry for 10 minutes.

Place tomato paste in a small container, add 1 tsp. sugar and pepper to taste. Add 100 ml of water and stir.

Pour the tomato mixture over the vegetables and simmer covered for another 5 minutes.

Meanwhile, cut the meat into thin strips. We send the chopped meat to the vegetables. Fry meat and vegetables for 15 minutes. over low heat.

Since I don't add potatoes to the basics, I'll make a flour gravy.

I put flour into a container and pour 100 ml of cold water. I mix everything so that there are no lumps, and pour the liquid into the base, stir and pour in another 1 glass of water. Add bay leaf and spices. Cover with a lid and simmer for another 10 minutes.

Serve this basic recipe with mashed potatoes or just boiled potatoes.

Recipe 6: pork basics in a slow cooker (with photo)

Pork pulp0.5 kg
Potatoes6 pcs.
Onion 1 pc.
Carrot 1 pc.
Garlic 3 teeth.
Pickled cucumber 3 pcs.
Tomato paste 2 tbsp.
Bay leaf 2 pcs.
Water 1 tbsp.
Greens 2 tbsp.
Spices to taste
Salt to taste
Vegetable oil in fact

Pour a little oil into the bottom of the multicooker bowl and add the meat, cut into small pieces.

Add salt and cook on “frying” mode until golden brown.

Then add the diced onion.

When the onion becomes soft, you need to add the carrots. I also chop it into small cubes.

When the vegetables are ready, add chopped garlic and diced cucumbers.

After a couple of minutes, add tomato paste and cook everything together for another 2-3 minutes.

While the meat and vegetables are cooking, I separately fry the diced potatoes, adding a little salt. Fry until the potatoes are browned.

At the end, add a glass of water, herbs, fried potatoes, bay leaves, spices and salt as needed. Cook everything together for about 15-20 minutes on the “stew” mode. The meat should be tender and the potatoes soft.

It turns out to be a very tasty and aromatic dish! Bon appetit!

Recipe 7, simple: how to cook pork basics

Azu is a bright representative of Tatar cuisine. A very simple and tasty complete dish. The most important thing is that there are few ingredients and they are available to every housewife.

meat 400 g
onion 1 piece
pickled cucumbers 3 pcs
garlic 4 cloves
potatoes 7 pcs
tomato paste 3 tbsp.
bay leaf 1 piece
salt and spices to taste
ground allspice to taste
sunflower oil 50 g

Traditionally, “azu” is prepared from lamb or beef and stewed in a cauldron, but my recipe is slightly modified, so I used pork and will stew it in an ordinary deep frying pan. Wash the meat and cut into strips or small oblong pieces. Let's dry.

Peel the potatoes and wash them. Cut the potatoes into large strips. The pieces should be larger, approximately the same size as the meat. Fry the potatoes in a frying pan until half cooked, turning occasionally. Let's add a little salt.

In a separate frying pan, fry the pork in a small amount of vegetable oil and add a little salt.

Peel and wash the onion and garlic cloves. Cut the onion into half rings and the garlic into large pieces. I always chop everything larger, but for those who don’t like it, chop the onion smaller and put the garlic through a garlic press. Add them to the meat, fry, stirring occasionally.

Cut the pickled cucumbers into small cubes. Add to meat. Add a couple of tablespoons of tomato paste and a little water. Mix everything well and add spices, pepper and bay leaf to taste. Simmer for a couple of minutes and add potatoes to the mixture. Gently mix and simmer until the potatoes are ready. It is important to taste the potatoes periodically to prevent them from falling apart.

"Azu" is ready. The meat turns out tender and aromatic, potatoes in the finished dish serve as an excellent side dish, and pickles give the dish a pleasant sourness. Pour the meat onto plates, decorate with finely chopped herbs and invite your family to the table) Bon appetit!

Recipes for cooking basic pork.

Azu is a traditional Tatar dish. Potatoes, rice, meat and vegetables are used to prepare it. All ingredients are mixed, and the meat allows you to create a spicy, rich sauce.

It is suitable for serving as a side dish, as well as as a separate dish. Azu is prepared both for the festive table and for the everyday diet. It has a high degree of saturation and does not require large financial costs.

There are several hundred recipes and preparations. We will look at some of the simplest ones that even a novice housewife can use. We’ll also get acquainted with different ways of preparing basics, including using a slow cooker.

What part of pork meat is azu made from?

Traditionally, beef is used for this dish. However, pork meat is also often used. In this case, the dish will come out fattier and richer. For cooking, you should choose the following parts of pork:

Osheek
Spatula
Brisket
Ham
Korean

Pork for the basics

When purchasing, you must be guided by the following rules:

Meat should be chilled, but not frozen
When thawing pork, the taste of the dish will change dramatically, because when thawing, the fibers of the meat will become tough, and the broth for the sauce will be bitter
The dish must be prepared in a thick-bottomed container.
Use minimal oil for frying as pork is quite fatty.
The meat should be cut into medium-thick strips as large pieces of pork will not cook evenly
The neck or any other part can be pre-marinated with spices. In this case, the meat will become more flavorful and juicy.

How to cook Tatar-style pork in pots in the oven: sequence, step-by-step recipe

The classic Tatar-style azu recipe uses pickled or pickled cucumbers. The dish is also traditionally prepared in a cauldron or thick pan. However, if you do not have the necessary utensils on hand, you can use pots. In order to prepare the basics at home you will need the following ingredients:

1 kg potatoes
400 g pork
2 pcs. onions
1 large carrot
150 g tomato paste
Spices as desired
5 tbsp. chalked bay leaf
2 cloves garlic
200 g pickled cucumbers
1 tbsp. flour

The pork is cut into strips and fried until half cooked using oil.
Peel the onion and cut into small cubes
Cucumbers and carrots are grated
Potatoes cut into cubes
Onions and carrots are fried with a minimum amount of oil
Tomato paste is diluted with water and flour and brought to a boil
Finely chop the garlic and add to the tomato sauce

All ingredients are placed in pots in the following sequence:

Pork
cucumbers
Potato
Carrots and onions
Spices
Tomato sauce
Herbs or bay leaf

Azu is baked at 180°C for 1 hour and 20-30 minutes.

How to cook pork basics with pickles and gravy in a slow cooker: recipe

A multicooker greatly simplifies the cooking process. Azu in Tatar is also no exception. For this you will need:

700 g pork
450 g pickled cucumbers
30 g tomato paste
100 ml cucumber marinade
200 ml water
Spices as desired
1 tsp ground ginger
2 pcs. bay leaf

To prepare, you must follow the following steps:

The pork is cut into cubes and fried in a slow cooker using the “baking” mode for 25 minutes.
Grate cucumbers on a coarse grater and add to meat
Add water with tomato paste and marinade to the ingredients and continue to simmer
Switch the multicooker to the “stew” mode and add spices, then wait 1 hour, stirring the dish occasionally

As a side dish you can serve potatoes, buckwheat, pearl barley porridge or rice.

How to cook pork basics with pickled cucumbers?

Azu can become the main dish on the holiday table. It saturates well and does not require many ingredients. The cooking process takes about 1 hour and 30-40 minutes. To do this you will need the following products:

1 kg potatoes
700 g pork
3 pcs. onions
5 pieces. pickled cucumbers
4 cloves garlic
4 tbsp. tomato paste
2 tbsp. vegetable oil
Spices as desired
1 bunch of parsley
250 ml water

The pork is cut into thin strips and fried with the addition of vegetable oil until half cooked
The onion is peeled and cut into strips
Fry in the same pan where the pork was previously cooked.
During the cooking process, cucumbers are grated on a coarse grater and added to the onions.
Tomato paste and spices are mixed, diluted with a small amount of water and seasoned with vegetables, then simmered for 10 minutes.
Potatoes are peeled and cut into strips
It is fried until half cooked with the addition of oil.
Next, combine all the ingredients in a saucepan with a thick bottom and add a glass of water.
Cook the dish covered over low heat
In 5 min. before the end of the culinary process, you need to add crushed garlic and cover the base with a lid
After 50 min. From the moment you start cooking, you need to check the readiness of the meat
After turning off the heat, add finely chopped parsley and cover with a lid for 10 minutes.

How to cook pork basics with sour cream?

Sour cream makes the taste of pork more tender and piquant. However, in this case, cucumbers are not required to prepare the basics. We will look at one of the simplest recipes that every housewife can use. For this you will need:

1 kg pork (better to use loins)
250 ml sour cream
200 g processed cheese (Camembert is ideal)
1 bunch of cilantro
1 bunch of parsley
2 tbsp. wheat flour
Spices to taste
2 tbsp. vegetable oil
4 tbsp. khmeli suneli

The cooking process is as follows:

Pork is cut into thin strips and fried with oil.
As soon as the meat is covered with a crust, add 150 ml of water and continue to simmer
Flour is fried in a dry frying pan
Combine sour cream, suneli hops and flour
Pour the sauce over the meat and continue cooking for 5 minutes.
Processed cheese is grated on a coarse grater and mixed with the dish
Parsley and cilantro are finely chopped and combined with meat
All ingredients are mixed, spices are added to them and covered with a lid, continuing to simmer for 5 minutes.
Fresh vegetables or mashed potatoes are suitable as a side dish for this basic dish.

How to cook pork and potatoes without tomato paste?

In the traditional Tatar-style azu recipe, fresh tomatoes or tomato paste are always used. However, if you do not have these ingredients on hand, the dish can be prepared without them. We will look at one of the easiest ways. It will require:

1 kg potatoes
500 g pork
300 g pickled cucumbers
1 large carrot
1 large onion
Bay leaf
2 tbsp. l. sunflower oil
400 ml water
Spices as desired

To prepare, you must follow these steps:

Pork is cut into small pieces and fried in sunflower oil
Carrots and onions are cut into strips and fried along with meat
Cucumbers cut into strips or grated on a coarse grater
After the pork has been fried, all ingredients are mixed in a thick-bottomed cauldron.
The ingredients of the dish must be combined and filled with water.
Next, you need to add spices and bay leaves, cover with a lid and simmer for 25 minutes. until done over low heat

How to cook pork basics with rice?

Rice is perfect for preparing basics. In combination with pork, this dish can quickly and tasty satiate all family members. Moreover, the list of ingredients is available to everyone. To prepare basics with rice you will need the following ingredients:

1 cup rice
300 g pork
1 onion
1 carrot
450 ml water
100 g wheat flour
100 g tomato paste
60 g sunflower oil
Spices as desired
50 g marjoram
1 clove of garlic
Bunch of dill or cilantro
10 g butter

We carry out the cooking process following the following points:

Pork cut into small cubes
Onions and cucumbers cut into strips
A clove of garlic must be crushed under pressure.
The onion needs to be fried for 2-3 minutes.
Pork is coated in flour and added to the onion
After the meat is covered with a crust, you need to add 200 ml of water, tomato paste, garlic and cucumbers. All components are simmered for 15 minutes.
In 5 min. until the pork is ready, add finely chopped cilantro or dill, as well as spices
Rice needs to be filled with water (250 ml for 1 glass) and brought to a boil, after which it is boiled for about 10 minutes.
The rice must be seasoned with a small amount of butter.
After cooking is complete, the basics are served on a bed of rice.

How to cook pork basics with zucchini and eggplant?

In the summer, the amount of fresh vegetables on our table increases significantly. They help diversify your diet, as well as provide you with a supply of vitamins and microelements for the whole year. Azu with zucchini and eggplant is an excellent dish that is suitable for both everyday consumption and a festive table. To prepare it you need the following ingredients:

Eggplants – 400 g
Zucchini – 400 g
Pork – 500 g
Potatoes – 1 kg
Bell pepper – 4 pcs.
Onion – 2 pcs.
Water 600 ml
Carrots – 2 pcs.
Garlic – 5 cloves
Sunflower oil – 100 ml
Spices as desired
Parsley – 1 bunch

The process of preparing the basics looks like this:

Pork is fried in a frying pan with added oil.
Onions and carrots are peeled and cut into small cubes
Garlic is crushed under pressure
Bell pepper cut into cubes
All vegetables are fried in a frying pan until a crust forms.
Potatoes are peeled and cut into cubes
Place meat, potatoes, vegetables, garlic in a thick-bottomed pan and fill all ingredients with water.
Simmer the azu covered over low heat for 30-40 minutes.
In 5 min. add spices and finely chopped herbs until ready

How long does it take to cook the basics of pork in the oven and slow cooker?

Pork is a versatile product from which you can prepare a huge variety of dishes. Azu in combination with this meat does not require much time and energy. Depending on each individual cooking method, the dish will be ready in the following period:

To prepare the basics in a multicooker, you need to select the “stew” mode and set the time to 40-50 minutes.
If you cook this dish in pots – 1 hour and 20-30 minutes.
In case of cooking in a cauldron on the stove - 40-50 minutes.
If you use a special form for baking in the oven - 1.5 hours
When cooking over an open fire – 30-45 minutes.

The following rules must also be taken into account:

The larger the pieces of vegetables and meat, the longer it will take to complete the culinary process
Before you send the pork to stew with the main ingredients, it must first be fried in a frying pan or in a cauldron.
Greens must be added last, otherwise they will boil and ruin the taste and appearance of the dish.
If you are using thawed meat, you may want to spend more time cooking it as it may be dry.
For the basics, you need to use dishes with a thick bottom and high sides, since in the process of boiling the sauce you can dirty the kitchen surfaces, and the ingredients may not fit in a container with a small volume

How to beautifully decorate a pork base for a festive table: ideas, photos

Aesthetic appearance affects not only the taste of the dish, but also the first impression of guests. There are several most advantageous ways to present the basics. Among the most popular are the following:

Shared (the dish is taken out in the cauldron in which it was cooked or transferred to a large bowl, from which each of those present takes his portion)

Portioned (the host puts a few grams of treats for each guest)

With a side dish (as an additional treat, you can serve fresh or lightly salted chopped vegetables and herbs on a plate of basics)
With herbs (a few cilantro or parsley leaves are placed on the dish)

In pots (even if the basics were prepared in another container, it can be divided into portions)

With sauces (they are poured into special common or portioned dishes, and they should also complement the composition of the Tatar dish, so you can select those that relate to this cuisine)

Azu has many ways of preparation and serving. Regardless of which recipe you use, you need to remember that fresh pork, as well as neat small pieces, will help achieve the perfect combination of all components of the dish. It is also important to monitor the degree of cooking of potatoes, meat or rice. After all, it is their taste that will create the main notes of the basics. And to complement the aroma and taste of the dish, you can add marjoram, suneli hops, cilantro, saffron, bay leaf, paprika or garlic.

Video : Azu in Tatar. But not just the basics, but the magnificent basics

Pork azu is a dish of Tatar cuisine, and this dish has been around for several centuries. The word “azu” comes from the Tatar “azdyk”, which means food, or food. For a long time, the Tatars had meat in abundance and was their main food. It is believed that even during the development of new areas, in the process of land conquests, with developed vegetable growing and plant growing, a harmonious combination of the taste of meat and vegetables was discovered. Since then, in addition to meat, stewed vegetables have been an integral ingredient in the basics. Initially, azu was prepared mainly from beef and horse meat. This article presents a variety of pork recipes with step-by-step preparation.

Pork azu - traditional recipe

The basics are prepared in a cast iron cauldron, which allows you to accommodate a large volume of ingredients, as well as fry and stew at the same time.

The main ingredients of the classic recipe are:

500 g pork;
6-7 potatoes;
2 onions;
tomatoes 3 pieces;
200 g vegetable oil;
2 cups of any meat broth;
3-4 pickled cucumbers;
seasonings for meat, any suitable to taste;
3-4 cloves of garlic;
1 bay leaf.

Step-by-step preparation

First of all, you need to prepare all the ingredients for cooking.

Rinse the meat well with water, be sure to remove the film and cut into small cubes.
Cut the onion into thin rings or half rings.
Peel the potatoes and cut into strips.
Remove the skin from the tomatoes, cut into small pieces and mash with a fork, or you can chop with a blender.
Chop the pickled cucumbers into cubes or grate them on a coarse grater.

Let's start cooking

Pour vegetable oil into a cauldron and fry the pieces of meat until a crust forms. Salt and pepper.
After 5-7 minutes, add the onion rings, stirring occasionally until the onions are soft.
Add chopped tomatoes, grated pickles to the onions and meat and pour in the meat broth. Simmer briefly under the lid.
Next, add the chopped potatoes, add finely chopped garlic and bay leaf. Simmer everything together for another 30 minutes.
The dish is ready. Bon appetit.

Other basic recipes

Another option for preparing pork basics:

Rinse 500 g of pork first and remove the film. Next, chop into pieces and fry in a cauldron with vegetable oil for 20 minutes until a crust forms.
Pour a small amount of hot water over the meat and simmer covered for 15 minutes.
After evaporating the excess water, add 2 pieces of onion, cut into half rings, mix everything and cook until it becomes soft.
Mix 200 g of tomato paste with water in a 1:1 ratio. Add tomato mixture to meat and onions.
Pre-fry 5-6 medium potatoes and add to the rest of the ingredients.
Salt everything and add spices to taste.
Cover with a lid and simmer over low heat for 20-30 minutes. After complete readiness, let the dish stand for a short time in a state of simmering.

with fried potatoes and cucumbers:

without potatoes:

Cut 500-700 g of pork into large pieces and fry them in vegetable oil in a separate frying pan.
Peel 1 carrot, 2 onions and 2 tomatoes, chop finely.
In another frying pan, fry 2 tbsp. flour, stirring frequently until it turns brown.
Grate 5-6 pickled cucumbers on a coarse grater.
Grease the cauldron with vegetable oil. Place the fried pieces of pork and prepared chopped vegetables there. Fry for 10 minutes and simmer covered for another 5 minutes.
Pour 2 cups of meat broth and add toasted flour. Mix well.
Add spices, 3-4 finely chopped garlic cloves, 1 bay leaf and salt.
Cook the basics under a closed lid for 20 minutes until the meat is cooked.

with eggplant:

with beans:

Recipe with mushrooms:Secrets of preparing a delicious dish

If you follow some tricks when preparing the basics, you can get a truly tasty dish:

1. If the meat continues to be tough after a long stew, then you should add a small piece of black rye bread.
2. It is better to use a pickled cucumber that is crispy and strong, otherwise it will turn into mush when stewed.
3. It is better to use fresh tomato or tomato paste, but not ketchup.
4. Garlic should be added to the dish shortly before it is ready. It adds piquancy to the dish.
5. After the basics are completely ready, you should leave it under the closed lid for another 20 minutes.

Video recipe

You can watch the video on how to cook pork basics:

Every housewife simply needs to prepare the traditional Tatar dish azu. With pork, the dish turns out tender, satisfying and, due to pickles and garlic, piquant.

Azu has become an international dish and no matter what kind of meat is used to prepare it, it always turns out delicious. This time I took soft pork fillet, so I didn’t have to cook the dish for long. It is better to take cucumbers for the basics not pickled, but rather salted. Prepare and enjoy!

Ingredients:

Cut the pork into small strips. Fry in vegetable oil.

Peel the potatoes and also cut into strips. Fry separately in a frying pan in vegetable oil until golden brown. Set aside.

While the potatoes are frying, finish with the gravy. Add the onion to the fried pork. Fry everything together for 8 minutes, lightly salt.

Pickled cucumbers can be grated or finely chopped.

Add cucumbers to meat with onions. Cover with a lid and let simmer lightly for 15 minutes.

Add chopped garlic and tomato paste to the saucepan. Neutralize the acid with a spoon of sugar, if desired. Pour a glass of water or broth and leave to simmer covered for 10-15 minutes. If the meat is tough, simmer longer and add water or broth as needed. You can add black pepper and bay leaf.

When the gravy thickens slightly, add the fried potatoes. Mix everything and heat for another 3-5 minutes. Taste for salt and add whatever is missing.

Azu with pork is ready.

Divide the dish among plates. You can sprinkle with herbs.

Bon appetit!

And another photo of pork basics.