Azu in Tatar

  • Nutrition Facts
  • Calories: 203
  • Protein: 9
  • Fats: 9
  • Carbohydrates: 20
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  • Ratings 5
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    Азу по татарски

    This meat, very satisfying dish, which includes various vegetable components, including potatoes. As a rule, cooking azu in Tatar from beef is held in high esteem. There are other meat preferences that take into account the beliefs and customs of the people. Therefore, the classic preparation of azu in Tatar allows the use of lamb and horse meat. Recently, lighter options have been spreading, where chicken, turkey or rabbit are used as the meat base. They even cook the basics of pork in Tatar style.

    History of the dish

    The very name of the dish indicates its historical roots. The history of the recipe for azu in Tatar goes back to the depths of centuries. In the Turkic languages, the word for "food" sounds like "azdyk", which is very similar to azu. And in ancient Persia, this word was called small pieces of meat. Meat - the main component of azu in Tatar was in great abundance among nomadic cattle breeders. It can be assumed that during their conquests they occupied areas with developed crop and vegetable growing. That's when the combination of meat and vegetables happened. Potatoes came to this dish much later, around the 18th century. Now he has become inseparable from the meat in this dish, and when asked how to cook aza in Tatar, in many cases there will be an answer that it is necessary to stew the meat with potatoes and pickles.

    Ingredients:

    • One can of beef stew;
    • potatoes - 0.7 kg;
    • large carrots - 1 piece;
    • large pickled cucumber - 1 piece;
    • red tomatoes - 2 pieces, or 100 g of tomato paste;
    • vegetable oil - 3 tablespoons;
    • hot red pepper - 1 piece;
    • garlic - 3 cloves;
    • bay leaf - 1 piece;
    • salt - 1 teaspoon.

    Cooking azu:

    This is a light version of the basics in Tatar. It provides for the simultaneous laying and frying of all vegetable components. Potato frying is not used. For cooking, we need a deep frying pan or a cauldron for frying all the components. Let's get started.

    1. We wash the potatoes in cold water and peel them.

      We wash the potatoes in cold water and peel them.

    2. We clean the carrots and onions, take out the pickled cucumber, you can add some spicy pickled green tomatoes.

      We clean the carrots and onions, take out the pickled cucumber, you can add some spicy pickled green tomatoes.

    3. Open the stew, peel the garlic.

      Open the stew, peel the garlic.

    4. Finely chop the carrots and pickled cucumber.

      Finely chop the carrots and pickled cucumber.

    5. Finely chop the onions, green tomatoes and hot peppers.

      Finely chop the onions, green tomatoes and hot peppers.

    6. We cut the potatoes into small slices.

      We cut the potatoes into small slices.

    7. Put the stew on a plate and add chopped garlic and bay leaf - these components are laid last.

      Put the stew on a plate and add chopped garlic and bay leaf - these components are laid last.

    8. Pour vegetable oil into the cauldron and put all the vegetables for frying at once. Except potatoes! Vegetables are first stewed for about 15 minutes, then, when the moisture boils away, they must be lightly fried. The degree of frying is controlled by onions and carrots. A brown color should appear at the ends of the vegetable pieces.

      Pour vegetable oil into the cauldron and put all the vegetables for frying at once. Except potatoes! Vegetables are first stewed for about 15 minutes, then, when the moisture boils away, they must be lightly fried. The degree of frying is controlled by onions and carrots. A brown color should appear at the ends of the vegetable pieces.

    9. Add 1.5 cups of water, tomato paste or pureed tomatoes. Salt. Cook for 5 minutes and add potatoes. Potatoes are cooked almost until done. After that, lay the stew, garlic and bay leaf. It should be remembered that modern stew contains a lot of salt. Therefore, it is necessary to salt the vegetable mixture in a minimum amount.

      After cooking, let the Tatar-style azu with stew brew a little and gain flavor. There are two options for serving this dish. If there is a lot of moisture left, and a rich gravy has formed, the dish can be eaten with a spoon. If the azu in Tatar turned out to be thick, you can serve a fork. It is advisable to sprinkle the finished dish with chopped herbs.

    Azu Variations in Tatar

    The classic recipe for cooking azu in Tatar style with beef involves cooking the dish in two dishes at once - a cauldron and a separate frying pan for frying the components. First, the meat is fried in a cauldron, then water is poured into it to stew the meat. All components are fried in a separate pan in vegetable oil. And separately. Onions, carrots, pickles, tomatoes, potatoes. Each time the fried component is put into the cauldron. There is also a decent portion of vegetable oil. Our azu in Tatar with beef becomes unnecessarily heavy. For 5 components, including potatoes, we need almost a glass of vegetable oil. Modern culinary trends take a different direction.

    The benefits of a light recipe

    The classic recipe for cooking azu in Tatar style with beef will require a large amount of vegetable oil, while in a lightweight recipe you can get by with two or three spoons. Additionally, you can separate the beef fat from the stew and not use it in the preparation of Tatar azu. The taste and aroma of the dish, its principles will be preserved, but the calorie content will be significantly reduced.

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