Azu from pork: the best recipes with pickled and pickled cucumbers, in Tatar style, with gravy, sour cream, without tomato paste, with potatoes, rice, zucchini and eggplant. What part of pork meat is azu made from? Azu in Tatar style with pork Azu with pork and

The most delicate pork azu is not just a national dish of Tatar cuisine, but a real delicacy! The composition includes vegetables and meat, as well as a huge amount of seasonings, spicy natural sauce. Azu is served in many restaurants around the world. When preparing it at home, housewives use tomatoes, carrots and other types of favorite vegetables. Today we bring to your attention the most successful pork azu recipes that you will definitely add to your list of favorites!

What is included in the azu?

The main component of the dish is fatty meat, Tatar housewives use for cooking:

• beef,
• horse meat,
• lamb.

Pork is used less often, but chicken is almost never used, because it has a minimal fat content, so a dish with fillets or even thighs turns out to be dryish. The meat is cooked with pickles, which are an essential ingredient, and fresh vegetables: potatoes, tomatoes, onions, carrots, garlic.

Following the recipe, the vegetables are cut into strips of medium thickness, if the meat is lean, then the azu can be enriched with a small amount of melted butter. It is recommended to stew aza in a cauldron or a saucepan with a thick bottom, the most delicious dish is cooked on an open fire.

Important! In pork azu recipes, the exact list of seasonings is rarely indicated. The most commonly used natural ingredients are garlic, onion, a mixture of black and red pepper, and dried paprika. You can add basil, coriander, a pinch of turmeric, bell pepper to the dish.

Step by step traditional recipe with photo

When preparing the basics of pork at home, use the traditional recipe that the Slavic hostesses adopted from the Tatar ones.

Ingredients

This recipe requires the following ingredients:

• 700 g of pork;
• 1 large onion, garlic, carrot;
• 2-3 pickles;
• 5 medium sized fresh tomatoes (choose juicy varieties)
• 6 potatoes (0.5 kg);
• vegetable or butter, the latter will make the dish more tender;
• bay leaf, a mixture of peppers.

Advice! Please note that the original azu from pork and other types of meat is cooked in natural vegetable juice. If you purchased too meaty tomatoes and there is not enough juice, then you can add 150 ml of broth to the dish, in which 1 tbsp is diluted. l. tomato paste.

Cooking

Cooking azu according to this recipe resembles cooking meat stew, the first stage of creating a dish begins with preparing meat:

• rinse the pork, pat it dry with a paper towel;
• remove the films, but you should not cut off the fat;
• cut the meat into cubes or strips, the pieces should be medium-sized;
• cut the onion into strips, put it in a saucepan (grease the walls and bottom with oil), fry for no more than 2-3 minutes;
• send the meat to the onion, fry it over medium or high heat. Appetizing golden crust should appear on the pieces.

While the meat is fried, cut raw vegetables into strips, remove the skin from the tomatoes, scalding them with boiling water. Add tomato puree, carrots, garlic, cucumbers, salt and seasonings to the saucepan, then bring to a boil, and then cover with a lid. If, after boiling, the vegetables give little juice, then pour the broth with tomato paste into the saucepan.

Now wash and peel the potatoes, cut them into strips, fry over medium heat in a separate pan until half cooked. Transfer the potatoes to a saucepan with azu, simmer for another 10 minutes!

Advice! Some housewives slightly modify this recipe without adding potatoes to the pork azu. In this case, it is necessary to make mashed potatoes with milk from the tubers, which will serve as a side dish.

Azu from pork in the oven

Usually pork azu is cooked in a saucepan, a cauldron, but you can try to create it in pots by baking in the oven. Such a dish turns out to be less fatty, for it you need the following set of products:

• 500 g pork;
• 1 kg of potatoes;
• 4 things. pickles;
• 1 carrot, onion;
• 4 tomatoes or 2 tbsp. l. tomato paste;
• 200 g of hard cheese (you can not use it, but it gives the dish a light creamy taste);
• 12 st. l. sour cream or mayonnaise (1 spoon for each pot);
• 100 g butter;
• seasonings: coriander, turmeric, mixtures with bell pepper, different types of pepper (black, red).

Cooking

When cooking azu from pork, take 6 glazed ceramic oven pots, complete with lids. Rinse them, then evenly fill with components, following the recipe:

• The first layer is half a potato, which must be cut either into cubes or into strips. Shredded tubers can be lightly boiled or fried to speed up the cooking process of pork azu. At this stage, add to the pots 1 tbsp. l. sour cream or mayonnaise, the latter can be mixed with the same amount of ketchup.
• The second layer of azu with pork is pickled cucumbers, cut into strips.
• The third layer is meat cut into cubes. If you need to fry for 3-5 minutes, then add to the pots, pouring the rest of the fat from the pan there.
• The fourth layer is onions, cut into half rings or strips, carrots, grated, tomatoes. Vegetables also need to be fried until golden brown.
• The fifth layer is the remaining potatoes, sour cream or mayonnaise.

At the finish, pour vegetables and meat with salt water or broth in which tomato paste is diluted. Add salt, a piece of butter, 1-2 pinches of spices, send the pots to a preheated oven. When the dish is ready, sprinkle the top layer of azu with cheese, close the lids again and leave for 10 minutes.

Please note that the number of layers and the duration of cooking is determined not by the recipe, but by the size of the pots. If they are large, then lay out 2 layers of potatoes, if they are small - 1. In the first case, the wicking process lasts about 45 minutes, in the second - 35. Before serving, pork azu can be garnished with fresh herbs, chopped bell peppers, green peas.

Using these simple recipes, you will be able to prepare a delicious azu correctly. Be sure that all members of your family will enjoy this dish with pleasure. Enjoy your meal!

Description

Pork azu with pickles it will turn out moderately high-calorie, satisfying and spicy.

Juicy pork is used as the main meat ingredient in this recipe, which we will lightly fry beforehand to get a more pronounced and rich taste. Also in the recipe there is a standard set of vegetables: carrots, onions and garlic. We will use tomato paste or fresh tomatoes to make the dish more juicy. This ingredient diversifies the taste of fried vegetables. To add spice and sourness, add a couple of pickled cucumbers to the meat. At the final stage, we will stew both vegetables and meat. Such a dish will turn out very tasty if you cook it at home in a cauldron.

A step-by-step recipe with a photo of cooking azu in Tatar from pork with pickles will tell you in more detail about each stage. From it you will also learn what spices should be added to a thick broth and how much to stew the dish.

Let's start cooking.

Ingredients

• 
  (800 g)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (4 cloves)
• 
  (3-4 tablespoons)
• 
  (2-3 pieces)
• 
  (2-3 pieces)
• 
  (2 pinches)
• 
  (3 pinches)
• 
  (2 tablespoons)
• 
  (taste)

Cooking steps

To prepare a real Tatar dish, we need a cauldron or a frying pan with a very dense bottom. We cut the pork into small enough pieces and pour it onto the bottom of the pan, add vegetable oil and fry the meat until golden brown.



Peel the carrots and cut into not too thin strips, add to the meat. Chop the peeled onion with a sharp knife, add it to the pan. We clean the garlic cloves and squeeze them with a press to the rest of the vegetables or finely chop them with a knife. Thoroughly stir the ingredients and lightly fry.



Add a few tablespoons of tomato paste or mild ketchup to the pan.



Add a few glasses of water to the meat and vegetables, put spices to taste and salt, as well as bay leaf. We cover the cauldron or pan with a lid and simmer the dish over low heat for 40 minutes.



We wash the pickled cucumbers and cut into long sticks.



We send pickled cucumbers to a boiling broth, add a few pinches of dried dill there.



Cover the pan again and simmer the meat for another 6-8 minutes until tender.



As a side dish for meat, you can use pasta or potatoes. We serve the dish and serve it to the table. Pork azu with pickles is ready.



Enjoy your meal!

Azu is a traditional dish of Tatar cuisine. It is prepared from meat, potatoes and pickles in a spicy sauce. The classic Tatar recipe uses beef, lamb or young horse meat. For the Slavic taste, pork is more familiar, which does not spoil the taste of the finished dish at all. The meat must be fried until golden brown, and only then stewed in the sauce. Only pickles prepared without a drop of vinegar should be used in cooking. If the skin of cucumbers is tender, then you can not remove it. You need to know that potatoes remain solid in an acidic environment, so they must be fried separately and only then lowered into the sauce. Instead of tomato paste, you can take fresh, well-ripened tomatoes.

Butter is best for frying foods, although margarine and lard are also suitable. Be sure to sprinkle the finished dish with chopped dill or parsley. This will not only enrich it with vitamins, but also add a light spicy note.

Pork azu with pickles is a very tasty dish, but extremely high in calories. You should not get carried away by the beautiful half of humanity, concerned about extra pounds.

Ingredients

• for 4 servings:
• Pork (pulp) - 500 g;
• Pickled cucumbers (medium size) - 2 pcs.;
• Tomato paste - 2 tbsp. l.;
• Potatoes - 300 g;
• Onion - 2 pcs.;
• Garlic - 3 cloves;
• Black peppercorns - 5 pcs.;
• Butter - 2–2.5 tbsp. l.;
• Salt - to taste.

Preparation time - 10 minutes. Cooking time - 1.5 hours.

Cooking

Wash the pork pulp, dry it and cut across the fibers into cubes 2 cm wide and 3–4 cm long.

Put the meat in a frying pan with heated oil and fry until golden brown.

Peel the onion and chop finely.

Fry the onion in oil until light golden.

Put the onion and tomato paste to the meat, salt to taste.

Mix the mixture and pour hot water or broth so that the liquid only slightly covers the meat.

Close the pan with a lid and simmer the meat for 40-50 minutes over low heat.

Peel potatoes and cut into large pieces.

Fry potatoes in oil until half cooked.

Peel the pickled cucumbers, cut into 4 parts lengthwise and finely chop across.

Pickled cucumbers have a specific, "barrel flavor", which is not to everyone's taste. In order not to spoil the finished dish, it is best to fry them in a pan with a little butter before laying them.

Peel the garlic cloves from the dry shell and pass through a press or chop in a special garlic mill.

Add pickled cucumbers, potatoes, garlic and peppercorns to the meat.

Simmer everything together for about 15 minutes under the lid. Salt if necessary.

When serving azu, it is advisable to sprinkle with chopped herbs.

Azu in Tatar from pork is ideal for cooking in a slow cooker. To do this, you just need to put all the fried foods into the bowl of the appliance, pour over the prepared sauce and set the timer in the “Stewing” mode for an hour and a half. After the beep, the dish is ready to serve.

Pork is a more common meat in Russia than beef. It is more popular due to the combination of fat and tenderness in one product, which is why many housewives prefer to cook Aza from pork, despite the fact that the use of such meat is a confident departure from the classic Tatar recipe. In the classic version, this dish is extremely spicy. Adjika and other spices are used to create it, lovers of “soft” Azu use only black ground pepper. This is how new recipes are born - each housewife cooks according to the rules of her kitchen.

Pork azu with pickles and potatoes

Azu from pork is a hearty and complete dish, especially if potatoes are added to its composition. Then you can get a masterpiece of haute cuisine in large volumes - for the whole family. Cooking the basics is not difficult, the main thing is to try, then everything will work out.

Servings Per Container: 6

Cooking time: 1 hour 30 minutes.

1 hour. 30 minutes. Seal

Enjoy your meal.

Easy Pork Azu with Potatoes and Pickled Cucumbers

To prepare the azu according to this recipe, you will need potatoes and pickled cucumbers. The cooking process will not take much time, and the dish will eventually turn out to be immensely satisfying and tasty.

Ingredients:

• Pork pulp - 500 gr.
• Onion - 3 pcs.
• Carrots - 2 pcs.
• Potato - 1 kg.
• Pickled cucumbers - 2 pcs.
• Vegetable oil - 5 tbsp.
• Green onions - 1 bunch.
• Black ground pepper - to taste.
• Tomato paste - 1 tsp
• Garlic - 3 tooth.
• Purified water.

Cooking process:

1. To prepare the basics of pork, in a cast-iron cauldron, you need to warm up 2 tablespoons of vegetable oil.
2. It must be cut into large cubes and put in hot oil, fry on both sides, until half cooked.
3. While frying pork, you need to peel the potatoes and cut them into cubes, put them in a saucepan and fry with the remaining oil.
4. Cut the peeled onion into small cubes and grate the carrots. Add vegetables to meat.
5. After a few minutes, add the garlic passed through the press, finely chopped pickles and tomato paste.
6. Stew the resulting dish until cooked, if desired, you can add water.
7. Add fried potatoes to cooked meat. Stew the composition for 10 minutes, sprinkle with herbs before serving.

The classic version of cooking azu from pork

The national Tatar dish called azu has confidently entered the menu of Russian families. Only to prepare it with some deviations from the generally accepted rules. For example, traditional lamb was replaced with pork, but the taste did not deteriorate.

Ingredients:

• Pork - 400 gr.
• Pickled cucumber - 3 pcs.
• Tomato sauce - 60 gr.
• Garlic - 3 teeth.
• Greens - a bunch.
• Tomato - 3 pcs.

Cooking process:

1. Rinse pork under running water, pat dry with paper towels. Cut the meat into strips of the same size. Sprinkle with a mixture of black pepper and salt.
2. Peel the onion, cut into half rings, chop the parsley, pass the garlic through a press.
3. Cut pickled cucumbers into strips or thin slices.
4. Add parsley and garlic to a solution of tomato paste and a small amount of water.
5. Pour boiling water over the tomatoes and dip in cold water, such actions are needed in order to remove the skin. The pulp should be cut into cubes.
6. Pour vegetable oil into a frying pan with high sides and lay out the meat. Fry until golden brown, then add vegetables.
7. Remove the fire to a minimum and simmer under a closed lid for 6 minutes.
8. Later, pour in the diluted tomato paste along with the herbs. Cover with a lid and reduce the power of the stove. Stew for about 20 minutes, after readiness let it brew for at least 10 minutes.

Pork according to a simple recipe served with mashed potatoes, buckwheat or rice.

Traditional Tatar azu

It is not so difficult to prepare a traditional Tatar aza to make the dish tasty. It is necessary to follow the basic rules for its creation. The main thing is to cook meat well, it is the main ingredient of a culinary masterpiece.

Ingredients:

• Onion 1-2 pcs.
• Pork 500-600 g.
• Bay leaf 1 pc.
• Carrot 1 pc.
• Water or broth 2 tbsp.
• Sugar 1 tsp
• Potato 700-800 g.
• Milk 1.5-2 tbsp.
• Pickled cucumbers 2-3 pcs.
• Salt.
• Tomato paste 2 tbsp. l.
• Flour 2 tbsp. l.
• Garlic 1-2 cloves.

Cooking process:

1. To prepare pork azu, the meat must be washed under the tap and cut into thick pieces.
2. Pour vegetable oil into a saucepan and heat it on the stove. After the oil has cracked, you can put the meat in a saucepan and fry it over high heat until golden brown.
3. Pour the meat with a glass of clean water and add the bay leaf. Reduce the fire and leave the dish to stew the meat under a closed lid for 15 minutes.
4. While the meat is cooking, you need to prepare the carrots and onions. Onions are cut into half rings, and spread in another pan with vegetable oil. Add a little sugar and water to the onion, simmer until transparent.
5. Grate the carrots on a coarse grater and add to the fried onions. Mix the mass and fry until fully cooked. After the vegetables are ready, tomato paste with salt and spices is poured into them.
6. The composition is thoroughly mixed. Pickled cucumbers are cut into small cubes or rubbed on a coarse grater. Add to gravy. The composition is mixed and stewed for about 10 minutes.
7. Then flour is poured into the mass, the frying is thoroughly mixed and stewed for about 5 minutes. You can add any spices to taste. After readiness, the gravy is laid out in a pan with meat, mixed and stewed for about 15 minutes. At the end of the cooking process, the garlic passed through the press is added.

Azu prepared according to this recipe turns out to be insanely tender and tasty, therefore it is better to serve it with mashed potatoes.

Spicy Pork Azu

This azu recipe is considered quite successful, it contains spices, so it turns out spicy. You can cook the dish very simply, the main thing is to follow the step-by-step instructions and have all the necessary components in your arsenal.

Ingredients:

• Pork - 300 g
• Onion - 2 pcs
• Potatoes - 6 pcs
• Cucumbers - 2 pcs
• Tomato paste - 1 tbsp.
• Sugar - 1 tsp
• Salt - 1 tsp
• Black pepper - 0.5 tsp
• Bay leaf - 1 pc.
• Garlic - 2 pcs.
• Vegetable oil - 6 tbsp.

Cooking process:

1. Rinse the pork under running water, cut into thin strips and fry in vegetable oil.
2. Peel the potatoes and also cut into strips, fry in a separate pan. While the potatoes are frying, you can start preparing the gravy.
3. To the fried pork, you need to add the onion cut into half rings.
4. Fry both components together for 8 minutes, add salt and pepper. Grate pickled cucumbers or cut into thin strips.
5. Add cucumbers to the meat with onions, cover the saucepan with a lid. The dish should be simmered for about 15 minutes.
6. Add chopped garlic to the dish along with tomato paste. The sour taste can be removed by adding one tablespoon of sugar.
7. Pour the meat with water or broth and simmer under the lid for 15 minutes. If the meat is tough, stew longer, adding water as needed.
8. After cooking, you can add fried potatoes to the stewpan. All components must be mixed well, taste for salt and add spices to taste.

Pork azu with potatoes is a complete lunch or dinner for the whole family. Enjoy your meal.

A hearty oriental pork dish is azu, it’s easy to cook 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.
• Onion - 1 pc.
• Carrot - 1 pc.
• Flour - 2 tbsp
• Tomato paste - 2 tbsp
• Garlic - 2 cloves
• Sugar
• Spices
• Bay leaf
• Pepper mix
• Vegetable oil
• Dried greens

We wash, clean and cut into strips carrots, pickled cucumbers and onions. Pour vegetable oil into the pan, and put the chopped vegetables into it. Add spices, salt, a mixture of peppers and chopped garlic. Fry vegetables in a pan for 10 minutes.

Put the tomato paste in a bowl, add 1 teaspoon of sugar, a little pepper to taste and pour 100 ml. clean water. We mix.

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

Rinse the meat thoroughly under water and cut it into thin strips. We send the chopped meat to a 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 a container. clean water and pour 2 tablespoons of flour into it, stirring constantly. Mix thoroughly so that no lumps remain.

Pour the prepared gravy into the pan with vegetables and meat, mix and pour 1 more 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 it can already be laid out in portions on plates. As a side dish, you can use potatoes, rice or pasta. That's it, pork Azu is ready.

Recipe 2: Pork Azu with Pickles

Today we will cook a very tasty and satisfying Tatar azu with pork pickles (recipe with photo). Its components 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 below exactly and everyone will like the finished result.

• 400 grams of pork;
• 6 potatoes;
• 2 onions;
• 4 pickles;
• 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 according to your taste;
• green onions according 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 put it in a pan (put it on the fire and heat it well).

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

Transfer the cooked meat to a separate bowl. Peel and cut the onion into thin half rings.

Then put the onion in the 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 liking.

Collect the meat grinder and twist the washed tomatoes on it. You should have mashed tomatoes.

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

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

After pour in the water, make the fire even smaller and simmer everything for about forty to fifty minutes under a closed lid. At the end, the meat should be completely cooked (soft).

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

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

Cut the pickled cucumbers into small and thin slices.

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

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

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

Fragrant azu is ready! Serve it to the table, spreading it in portions on plates. Top with a mixture of herbs and garlic. Enjoy your meal!

Recipe 3, step by step: azu in Tatar from pork

Juicy finely chopped meat stewed with sweet onions, potatoes, spicy fragrant garlic and pickles. All this is slowly languishing in tomato juice. But, despite the long cooking process, Tatar azu with pickled pork cucumbers, the recipe with a photo of which we offer, is not boiled, but retains a crumbly structure. As a rule, this dish is prepared with beef, but in this recipe it is replaced by pork. Thanks to what food becomes especially juicy and gentle. It is important to take cucumbers pickled without special spices. Then the aroma of azu will not be interrupted by third-party smells of spices or herbs.

• 300 g pork
• 600 g potatoes
• 2-3 pickles,
• 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.

Wash the pork piece. Cut into thin strips or straws. Be sure to cut across the fibers - so it will turn out soft.

Fry under the lid with a little oil. Cook until it turns white, lightly browned.

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

Cucumbers are cut, as on Olivier, - into small squares. Some rub them on a grater to make it faster. But then such thin straws may not be felt in the finished basics.

Peeled garlic cloves are also crushed with a knife. Add both ingredients to the onion and meat.

Fill with freshly squeezed or purchased tomato juice. Add salt and pepper to taste. We note the time and simmer under the lid for about 10 minutes.

We shift the vegetables with meat into a saucepan or cauldron. Add enough water to cover the food. We simmer on a low fire. Peeled potato tubers cut into strips. Fry until half cooked and add to the meat.

We add water again. Its level should be one finger higher than the potato. Let simmer until fully cooked.

In this case, it is important to remove the pan from the stove before the moment when the potatoes fall apart.

Arrange on plates and sprinkle with finely chopped herbs. It can be parsley, cilantro or green onion feathers.

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

If you let the ready-made Tartar pork and pickles brew under the lid for ten minutes, it will turn out even more fragrant.

Enjoy your meal!

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

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

• pork - 400 gr.;
• potatoes - 6 pcs.;
• onion - 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 pan with oil.

Onion cut into thin half rings.

Add the chopped onion to the slices of meat, mix and fry everything together until the onion is cooked.

Pickled cucumbers must be grated on a coarse grater.

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

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

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

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

The finished dish turns out to be unusually tasty and rich in a range of taste qualities.

Recipe 5: Pork Azu with Dairy Gravy

• Meat (pork) - about 700-800 g
• Pickled cucumbers - 6-7 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Dried herbs (parsley, dill)
• A mixture of 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 tooth.
• Vegetable oil
• Water - 2 glasses

Carrots, onions and cucumbers cut into thin strips.

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

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

Pour the vegetables with the tomato mixture and simmer under the lid for another 5 minutes.

In the meantime, cut the meat into thin strips. Sliced ​​meat is sent to vegetables. Saute meat and vegetables for 15 minutes. on a small fire.

Since I do not add potatoes to the basics, I will prepare flour gravy.

I send flour to the container and pour 100 ml of cold water. I mix everything so that there are no lumps, and pour the liquid into the azu, mix 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 azu with mashed potatoes or just boiled potatoes.

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

• Pork pulp0.5 kg
• Potato 6 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Garlic3 tooth
• 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 put the meat, cut into small pieces.

Add salt and cook on the "frying" mode until golden brown.

Then add the diced onion.

When the onion becomes soft, you need to add 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 the tomato paste and cook everything together for another 2-3 minutes.

While the meat and vegetables are cooking, I separately fry the potatoes in cubes, adding a little salt. Cook until the potatoes are browned.

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

It turns out a very tasty and aromatic dish! Enjoy your meal!

Recipe 7, simple: how to cook pork azu

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

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

Traditionally, “azu” is made from lamb or beef and stewed in a cauldron, but my recipe is slightly modified, so I used pork and will stew in an ordinary deep frying pan. Wash the meat and cut into strips, or medium-sized oblong pieces. We discuss.

Peel potatoes, wash. Cut the potatoes into large strips. The pieces should be larger, about the same size as the meat. Fry the potatoes in a pan until half cooked, turning occasionally. Salt a little.

In a separate frying pan, fry the pork in a small amount of vegetable oil, 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 cut everything larger, but for those who don’t like it, chop the onion smaller, and pass the garlic through a garlic press. Add them to the meat, fry, stirring occasionally.

Cut pickled cucumbers into small cubes. Add to meat. Here we add a couple of tablespoons of tomato paste, 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 mass. Stir gently and simmer until potatoes are tender. It is important to periodically taste the potatoes so that they do not fall apart.

Azu is ready. The meat turns out to be tender and fragrant, potatoes as part of the finished dish serve as an excellent side dish, and pickles give the dish a pleasant sourness. We pour meat on plates, decorate with finely chopped greens and invite relatives to the table) Bon appetit!