A homemade recipe for beef with pickles is easy to repeat yourself if you know the features and secrets of cooking this dish. It consists of fried pieces of meat stewed with vegetables and pickles. The hot sauce gives the appetizer a rich flavor, which is why it is loved as a hearty lunch or dinner.

What is azu in Tatar

A modern dish of Tatar cuisine, azu, is meat with pickles, stewed with tomatoes or tomato paste, onions and carrots. For taste and satiety, potatoes, rice, and other cereals are added to it. You can serve the Tatar-style appetizer with a side dish or eat it on its own. It goes well with fresh chopped herbs, garlic and red pepper.

To cook Tatar meat correctly, you first need to choose the ingredients. The main rule is to use lamb, beef or horse meat, but not pork, because the Tatars do not eat it. If you want to prepare a more dietary version of a tasty delicacy, use pieces of chicken or turkey, you will get a lighter dish.

The next step is choosing pickles and other vegetables. It is better to take cucumbers in barrels, without adding vinegar or unusual spices. You need to combine them with fresh tomatoes, juice or tomato paste. According to the rules, there should be several times less vegetables than meat, otherwise you will end up with just a stew or Tatar-style soup, and not the basics. The initial version of the snack involves the use of melted butter and long-term stewing in a cauldron, but housewives can also find quick recipes that involve the use of a frying pan, saucepan or slow cooker.

The general technology for making Tatar-style snacks comes down to the following: the meat is cut into small pieces and fried. The remaining vegetables are also cut into strips or cubes, fried a little and combined with beef. They are poured with sauce, spices and seasonings are added, and simmered for a long time. Sometimes cream or sour cream is added to them, and pots are used for baking in the oven.

Azu in Tatar - recipe

Beginner cooks will be helped to cope with the classic dish by a step-by-step recipe for basics in Tatar, which will explain how to cut foods and mix them. You should start cooking with lighter options, gradually complicating recipes by introducing potatoes, rice or replacing meat with veal or lamb. The spiciness of the Tatar snack can be adjusted independently - you can add ground red pepper and paprika.

• Cooking time: 2 hours.
• Calorie content of the dish: 152 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.

In Tatar there are several variations. This common recipe combines beef and pickles with potato slices. By adding a starchy vegetable, the appetizer is filling and serves as an excellent option for lunch or dinner. The required ingredients are tomato sauce, garlic and cilantro.

Ingredients:

• beef – 600 g;
• potatoes – 600 g;
• pickled cucumbers – 3 pcs.;
• onion – 1 pc.;
• tomatoes – 0.2 kg;
• garlic – 2 cloves;
• vegetable oil – 25 ml;
• flour – 20 g;
• cilantro - a bunch.

Cooking method:

Cut the beef into pieces across the grain, fry for 20 minutes until browned, turning occasionally.

Pour in a small amount of hot water and simmer, covered, over medium heat for an hour and a half. Open the pan and let the water boil.

Add chopped onion, flour, fry until soft.

Grate the tomatoes and simmer for five minutes. Add pickled cucumbers into strips and heat for five minutes.

Separately, fry the potato wedges and add salt.

Mix the potatoes with the meat and simmer for five minutes, covered. Add crushed garlic and chopped herbs.

Leave for 10 minutes before serving.

How to cook beef basics with pickles

• Number of servings: 4 persons.
• Calorie content of the dish: 141 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

How to cook beef basics with pickles in Tatar style is described in detail in the following instructions, which involve using a cauldron for cooking. If you don’t have one, a thick-walled deep frying pan or saucepan will do. The main thing is to thoroughly simmer the meat and mix it with vegetables. To speed up the process of softening the beef, you can add a little black bread or a pinch of soda to it.

Ingredients:

• beef tenderloin – 600 g;
• onions – 2 pcs.;
• garlic – 2 cloves;
• pickled cucumbers – 2 pcs.;
• tomato paste – 15 ml;
• bay leaf – 1 pc.;
• vegetable oil – 15 ml;
• water - glass;
• cucumber pickle – 200 ml.

Cooking method:

Wash the meat, cut into strips, chop the onion and garlic, grate the cucumbers coarsely.

Heat the oil, add the meat and onion pieces, fry until golden, add water. Simmer for 35 minutes.

Send cucumbers, garlic, tomato paste, bay leaf, pepper.

Pour in the brine, simmer for 40 minutes, add salt.

Leave for 15 minutes, serve with potatoes. The meat can be pre-marinated in spices.

Veal azu

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 149 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

The basic Tatar veal recipe involves faster cooking due to the use of tender young meat. It takes about half an hour to make it soft, then you need to mix it with vegetable and potato mixture, simmer together and serve with chopped herbs. The aromatic appetizer combines a main course and a side dish, so it serves as the best lunch option.

Ingredients:

• veal – half a kilo;
• onions – 2 pcs.;
• pickled cucumbers – 2 pcs.;
• potatoes – 7 pcs.;
• garlic – 2 cloves;
• tomato paste – 20 ml;
• bay leaf – 1 pc.

Cooking method:

Cut the meat into strips, heat the oil, fry until golden brown, add onion half rings, fry until soft.

Pour in tomato paste, grated cucumbers, a little brine from under them, simmer for half an hour.

Separately, fry the potato strips until half cooked, add them to the meat, add salt and pepper, season with bay leaf and crushed garlic.

Stir and simmer for 20 minutes.

Lamb azu

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Tatar-style lamb azu turns out to be a very high-calorie dish, but its taste overshadows everything. To make it more dietary, you should take a young lamb and simmer for a long time. Potatoes fried in oil add satiety to the appetizer. The spicy taste comes from garlic, and the piquancy comes from tomatoes in their own juice, pickles and onions.

Ingredients:

• lamb – 700 g;
• onions – 2 pcs.;
• pickled cucumbers – 4 pcs.;
• potatoes – 6 pcs.;
• tomatoes in their own juice – 400 g;
• meat broth - 4 cups;
• garlic - head;
• butter – 30 g;
• coriander – 10 g;
• greens - a bunch.

Cooking method:

Cut the meat into long bars and fry in butter.

Add onion, cut into quarters, fry until golden. Salt, pepper, sprinkle with coriander.

Add tomatoes, mash, simmer for 15 minutes until the liquid evaporates.

Pour in the broth and simmer, covered, over low heat for half an hour.

Cut the cucumbers into pieces, pour in the broth, and simmer for seven minutes.

Cut the potatoes into bars and fry until done.

Add potatoes and cucumbers to the meat and simmer for 15 minutes.

Sprinkle with herbs and crushed garlic.

Beef azu

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 151 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Tatar-style beef azu is one of the traditional dishes prepared in the Tatar style, because this meat does not require long-term processing. It harmonizes perfectly with onions, tomatoes and lightly salted cucumbers, and garlic cloves add spiciness to it. The Tatar-style beef appetizer becomes hearty by adding potato blocks, pre-fried in oil.

Ingredients:

• beef – half a kilo;
• onions – 3 pcs.;
• tomatoes – 5 pcs.;
• garlic – 3 cloves;
• pickled cucumbers – 3 pcs.;
• potatoes – 4 pcs.;
• sunflower oil – 100 ml.

Cooking method:

Cut the beef into bars, onion into half rings, fry until golden, pepper.

Grate the tomatoes on a coarse grater, season with crushed garlic, and send to the basics.

After mixing, add cucumber slices and cover with a lid.

Simmer for half an hour.

Separately, fry the potato wedges until crispy and season with salt.

Combine and serve.

Azu with rice – recipe with photo

• Cooking time: 1.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

The basic recipe with Tatar rice makes it easy to prepare a hearty, tasty dish that turns out especially beautiful. Due to the combination of beef, rice and pickles, the appetizer acquires an interesting taste and rich aroma. Fresh tomatoes, which can be replaced with canned or tomato sauce, onions and garlic add piquancy to it.

Ingredients:

• beef – half a kilo;
• rice – 0.3 kg;
• water - half a liter;
• pickled cucumbers – 3 pcs.;
• onion – 1 pc.;
• tomatoes – 1 pc.;
• tomato sauce – 35 ml;
• garlic – 2 cloves;
• vegetable oil – ¼ cup.

Cooking method:

Cut the beef into small pieces and fry until golden brown in a thick-bottomed saucepan. Turn with a fork every 2-3 minutes.

Pour water over the rice, boil, add salt, and cook over low heat until half cooked.

Add chopped onion to the beef, cook until translucent, add tomato cubes, after 10 minutes add cucumber cubes and rice.

Pour in tomato sauce mixed with crushed garlic, pour in some water or broth, about two centimeters above the beef.

Add salt, pepper, simmer until soft. Serve with gravy.

Azu in Tatar style with chicken

• Cooking time: 1 hour.
• Number of servings: 7 persons.
• Calorie content of the dish: 144 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Tatar-style azu with chicken turns out to be more dietary than similar dishes with beef or lamb, but remains just as tasty and aromatic. Tender chicken meat makes the appetizer soft, so it’s even suitable for serving to a child, especially if you reduce the content of pickles and spicy spices. The inclusion of potatoes makes it a meal in its own right.

Ingredients:

• chicken fillet – 600 g;
• potatoes – 1000 g;
• pickled cucumbers – 4 pcs.;
• granulated sugar - a tablespoon;
• tomato paste – 40 ml.

Cooking method:

Cut the potatoes into pieces and fry until crispy.

Cut the fillet into slices and fry until golden, stirring constantly.

Combine potatoes with chicken, add tomato paste, sweeten. Add cucumber cubes, add salt and pepper.

Cover with a lid, cook for 20 minutes, leave for 15 minutes.

Garnish with chopped parsley.

Cooking basics in Tatar style - secrets of chefs

To make tasty and proper Tatar stew, use the advice of professionals in the culinary world:

• when preparing the basics with pickled cucumbers, properly fry the components separately and then combine;
• the meat must be taken chilled;
• pickles should be strong and crispy;
• It is better to peel the tomatoes;
• The dish is served Tatar style with cilantro, dill, pickled mushrooms, and chopped vegetables.

Video: Azu in Tatar style with pickles

Every nation has its own dish, which you don’t have to tell each other about. Everyone knows about it, for example, everyone knows how to cook borscht. Tatar azu is also a well-known dish in its homeland. This is a hearty meat dish with vegetables. T-Bone Academy tells you how to cook it tasty and traditionally. So, the basics in Tatar.

How to cook basics in Tatar style

To prepare this dish, you will need good meat, as well as potatoes, canned or lightly salted cucumbers and tomato paste. These are the basic ingredients. But the recipes themselves are very different. Finding a classic Tatar recipe for basics is very difficult, since it has changed over time. In addition, depending on the area, azu is prepared differently. Each family's recipe is unique in its own way.
Initially, horse meat was used for basics, later - lamb and beef. Pork is not used in the classic recipe. The meat is cut into strips, fried, and then stewed for a long time. Take grain-fed lamb, such as haunch, or marbled beef. You can in the T-Bone online store. This is a supplier of quality meat products with delivery throughout Ukraine. The range includes lamb, mutton, veal and grain-fed beef. You can buy both premium and alternative cuts. You just need to choose the desired type of aging: dry or wet. The special taste of marbled beef is achieved due to the fact that it is kept in special conditions so that it “ripens”. You can read more about this process in articles.
The meat is fried in vegetable or ghee. Sometimes fat tail fat is used. All ingredients are first fried and then stewed in tomato sauce. The consistency of the dish, spices and some vegetables may vary from recipe to recipe. For the next recipe, take this meat from the hind leg of the animal, the lower part of the rump. It is a tough, low-marbling meat that becomes tender and has a distinct fibrous texture when cooked correctly. We will braise this meat so it will become tender and enhance the dish with its rich beef flavor.
Heat this cut in the refrigerator and cut into strips. Heat a thick-walled pan or cauldron and fry the meat in melted butter for 5 minutes until it gets a crispy crust. This will seal in the juices and keep the meat juicy. Salt it and add onion, cut into half rings. There can be quite a lot of it. This will only make the dish tastier. Fry everything together until the onion becomes soft and pour in the broth. The liquid should cover the meat. Simmer everything for about half an hour, checking to see if it has boiled over.
Then add chopped pickles, fresh grated tomato and tomato paste to the meat. Adjust the taste for sourness and sweetness. Prepare the potatoes by peeling and cutting them into strips. Fry and then add to the pan. Simmer everything together until the potatoes are completely cooked, about 20 minutes. Add rosemary, black pepper and after turning off the heat, leave the dish to rest for another 5 minutes. Then serve, sprinkled with chopped herbs. This is a basic step-by-step recipe for basics in Tatar.

This dish is also prepared in the oven, in portioned pots. You can add fermented milk products to the recipe: sour cream or kefir. To cook Tatar-style basics in pots, take beef. It belongs to alternative cuts and therefore has a fairly affordable price. However, it produces very aromatic and tender dishes.
Cut the meat in the usual way for basics - into strips. Fry it in a cast iron frying pan with a small addition of high-quality vegetable oil. Place beef in pots. Fry onions and carrots in the same pan. This way you will collect pieces of meat that remain on the walls. Add broth, tomato paste, pickled cucumber and adjika. If you like spicy dishes, add ground red pepper. Fry the potatoes, cut into strips, until golden brown and distribute them among the pots. Pour in the tomato-sour cream sauce, cover with lids and place in the oven at 180 degrees for 30 minutes. Serve the dish directly in the pots, with fresh cilantro and sour cream. You will find more recipes for meat dishes in pots.

Azu in Tatar style in a slow cooker

A dish that takes a long time to stew and does not require constant attention can be easily prepared in a slow cooker. This technique allows you to not control the cooking process at all. You just need to set the desired mode.
For the basic Tatar recipe, cut the rump meat into strips in a slow cooker. This is a long-fiber alternative cut that is great for roasting and braising. Set the “Frying” mode, place the melted butter in the bowl, and then the meat. When it gets a nice crust, after about 5 minutes, add chopped onion, add flour and spices, salt and black pepper. Stir and fry for a few more minutes. Then add chopped potatoes, bell peppers and fry all the ingredients for about 5 minutes.
Set the “Stew” mode and the timer for 30 minutes. Pour in a little broth, grate fresh tomato and pickled cucumber, add tomato paste and azhdika. You can add a few spoons of Ajvar. Add salt, paprika, chopped cilantro and cook with the lid closed until the timer beeps. If desired, you can add one pod of hot pepper. It will need to be removed at the end of cooking. Divide the finished dish into portioned plates and serve with vegetable caviar Aivar. You will find more recipes for stews in the article.
Azu in Tatar step-by-step recipe always includes two main stages, first frying and then stewing. The dish turns out aromatic and satisfying. You can make it more summery by adding fresh herbs, zucchini, eggplant and fresh tomatoes. Since there is no strict recipe for the basic dish, you can find your ideal combination of products and a bouquet of spices. After all, this is how family recipes are born.

Azu is a traditional dish of Tatar cuisine, which is prepared from beef, lamb or horse meat. Small pieces of meat are stewed in tomato sauce with the addition of onions and pickles. In our realities, the easiest way to prepare the basics is from beef. This dish is not at all difficult to prepare, but it requires quite a long simmer. The result is very soft and tender beef that just melts in your mouth. During the cooking process, the sauce acquires a spicy and very rich taste and a delicate velvety consistency, turning the meat and any side dish for it into something completely special and unique. Try cooking beef basics using this simple recipe, and you will get an amazingly tasty and healthy second course for the whole family!

Useful information How to cook azu from beef - recipe for azu with beef and pickles with step-by-step photos

INGREDIENTS:

• 600 g beef
• 1 large onion
• 2 medium pickled cucumbers
• 2 cloves garlic
• 2 tbsp. l. tomato paste
• 1 tbsp. l. flour
• salt pepper
• 4 tbsp. l. vegetable oil

COOKING METHOD:

1. In order to prepare beef basics, wash the meat and cut into thin long strips across the grain. For this dish, it is better to use beef with a small amount of fat, such as tenderloin or shoulder.

2. In a large frying pan, heat 2 tbsp. l. vegetable oil, place the meat in one layer and fry on all sides over high heat until golden brown.

This quick frying “seals” the meat and retains all the juices. If the beef has already released a lot of liquid, it should be evaporated over high heat, then reduce the heat and allow the meat to brown slightly.

3. Add tomato paste and a little hot water to the fried beef, add salt and pepper, mix everything and simmer covered over low heat for 30 minutes.


4. While the meat is stewing, cut the onion into thin half rings and fry it in the remaining vegetable oil for 8 - 10 minutes.


5. Fry the flour in a dry frying pan for 5 minutes until a slight nutty smell appears.

6. Gradually pour half a glass of hot water into the flour and mix thoroughly with a whisk.


7. Cut the pickled cucumbers into thin strips.

Pickled cucumbers are also quite suitable for beef basics; in this case, the dish will turn out a little hotter and spicy.

8. Add onions and pickles to the beef, pour in the flour sauce and simmer under the lid over low heat for 20 minutes.


9. A minute before it’s ready, add the garlic, passed through a press. You can also add parsley or cilantro if desired.


You can serve the basics of beef with absolutely any side dish, generously flavoring the dish with a delicate, rich sauce!

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

One of these dishes of Tatar cuisine 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.

Tatar cuisine is characterized by 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 throughout the world and gain great popularity. The recipe was changed several times, new ingredients and seasonings were added to it, but to this day, the traditional recipe has not been 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.

In many ways, the taste of the dish depends on the correct preparation of the tomato-based dressing. The basics must be diluted with meat broth to the desired consistency; of course, you can also 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

To prepare this dish, it is advisable to use a cast iron cauldron, or, as a last resort, a large saucepan with thick walls and a bottom. Such dishes not only heat up evenly, but also remain hot for a long time, retaining heat. In addition, it is fashionable to fry and then stew all foods in it at the same time.

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 making more tasty gravy, which will serve as a sauce when serving the dish.

It will take 2 hours to cook.

How many calories – 163 calories.

Cut the washed and dried meat across the grain into small slices and fry it in a frying pan until golden brown;

Add a little water or any broth and simmer with the lid closed;

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;

It is recommended to cut the potatoes into small slices and fry them separately until golden brown. Add it to the meat sauce, simmer for about 7 minutes until the potatoes are ready, season with salt and spices to taste, add chopped garlic;

Before serving, it is advisable to let the dish sit for 10 minutes with the lid closed.

The combination of juicy pieces of 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.

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;

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;

Add chopped onion and flour to the frying pan, mix well and heat. Pour in a can of chopped tomatoes in their own juice and simmer for 5-7 minutes. Add chopped cucumbers to the meat and heat;

Potatoes must be cut into large slices and salted, fry in a separate frying pan until crusty. Combine the slices with the sauce and cook all the ingredients in the dish until fully cooked within 15 minutes;

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.

INGREDIENTS QUANTITY

beef tenderloin	600 g
cucumber pickle	1 multi-glass
onion	1 head
cucumbers (barrel)	4 things
tomatoes	2 pcs
sunflower oil	50 g
garlic	2 cloves
premium flour, wheat	25 g
tomato paste	50 g
granulated sugar	1 tbsp. spoon
fresh herbs	5 branches
salt and pepper	taste

It will take 1 hour to cook.

How many calories – 135 calories.

Turn on the “Baking” mode in the multicooker, add sunflower oil and chopped pieces of beef. Fry until golden brown;

Add pickles and continue cooking the basics, stirring if necessary. Add chopped tomatoes.

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 the vegetable sauce into the meat into the slow cooker;

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.

Azu is a favorite dish of Tatar cuisine. The cooking recipe can be found with various variations and photos in many cookbooks and culinary sites. Restaurants of national Tatar cuisine in different countries certainly offer it.

In ancient Persian, this dish meant small pieces of fried meat with gravy, and only later they began to be mixed with vegetables. In the 18th century, potatoes began to be added to the dish, although they are absent from classical recipes. Today, every housewife can prepare it at home, just like, this does not require any special products or culinary techniques, but you will still have to get acquainted with some secrets.

Today we will look at five simple ways to prepare Azu in Tatar style with pickles at home.

Azu in Tatar style with pickles, potatoes and beef - Recipe with photo

Ingredients:

• Beef – 800 gr.
• onion – 1 pc. large
• tomatoes (grated) – 3 pcs.
• potatoes – 800 gr.
• meat broth or hot water – 1/2 cup
• pickled cucumbers – 2-3 pcs.
• melted butter or vegetable oil – 100 ml.
• salt, pepper and bay leaf - to taste

Cooking method:

1. Wash the beef under running water and cut into pieces.

2. Place a frying pan with oil on high heat; when it is hot, begin to fry the meat. The first rule is to make it tender and melt in your mouth, first fry it in a hot frying pan, and then start simmering it.

3. When a crispy crust has formed on the meat, put it in a pan (cauldron).

4. Meanwhile, chop the onion, peel it, cut the onion into four parts and then thinly into quarters of rings.

5. Fry the onion in the same pan where you cooked the meat. This will make the dish more rich. Fry the onion over medium heat, stirring occasionally. At the end of this procedure, you can add a little water. Place in a saucepan with meat.

6. The next step is to add grated tomatoes to the meat and onions.

7. Stew the fried meat with tomatoes, onions and broth (water) until soft. You need to simmer covered over low heat. Add broth (water) to the pan. You need a little liquid so that it completely covers all the ingredients.

8. Peel the potatoes and cut them as desired.

9. Fry it in melted butter. It is not necessary to fry the potatoes until they are soft; once they are browned, that is enough.

10. Take pickled cucumbers and cut them as desired. Add to meat.

11. Place the potatoes in a saucepan with the meat already completely stewed.

12. Mix everything and add salt, add bay leaf and put under the lid for 10 minutes. Heating of the stove should be minimal.

13. Now you will definitely be able to prepare the basics in Tatar style at home. Bon appetit.

Recipe with pickles in a slow cooker

Ingredients:

• Beef – 500 gr.
• Onion – 1 pc.
• Pickled cucumbers – 3 pcs.
• Tomatoes (canned) – 1-2 pcs.
• Tomato paste - 1 pc.
• Salt - to taste
• Bay leaf - to taste
• Peppercorns - to taste
• Water – 1.5 cups
• Potatoes – 4-5 pcs.

Cooking method:

1. Cut the meat into slices lengthwise. When you have cut it, turn on the multicooker to fry mode, pour in the oil - it should heat up.

2. Peel and cut the onion into half rings.

3. Cucumbers (if they are large, peel them, if they are medium, then there is no need) cut into cubes.

4. When the oil is hot, place it in the slow cooker first to fry the onion, then the meat.

5. Rub the tomatoes through a sieve or grater. Remove the skins from the tomatoes. And we'll warm everything up.

6. 15 minutes after frying the meat, add cucumbers, tomatoes and 1 tablespoon of tomato paste, mix everything thoroughly and let fry for another 2 minutes.

7. Add a glass of boiled water, pepper, salt, bay leaf and turn on the stew mode for 1.5 hours.

8. Then prepare the puree.

9. You can also add parsley to the basics, it’s at your discretion.

10. 1.5 hours have passed, add parsley, mix everything well, remove the bay leaf and serve with a side dish. Bon appetit.

Recipe without potatoes

Ingredients:

• Beef – 300 gr.,
• Spices – 5 gr.,
• Bay leaf – 1-2 pcs.,
• Butter – 200 gr.,
• Tomatoes – 4 pcs.,
• Pickled cucumbers – 2 pcs.,
• Onions – 2 pcs.,
• Sunflower oil,
• Salt.

Preparation:

1. First, wash and cut the beef into cubes

2. Peel the onion and cut into half rings. We wash the tomatoes. Cut the tomatoes into two parts and grind them in a blender until pureed. Cut the cucumbers into strips.

3. Place pieces of beef into hot oil. Fry them for 15 minutes. Transfer the fried meat to a saucepan or cauldron. Fill with water and begin to simmer over low heat. Place the onion in the pan in which the meat was fried. Fry the chopped onion until slightly golden brown. Then put it in a saucepan with beef.

5. Add pickles to these ingredients. Mix everything. Add salt and spices. Place bay leaf. Place the pan with the Tatar dish on low heat. Simmer with vegetables for about 20 minutes until cooked, without allowing them to boil too much. Eat for your health!

Delicious basics with pork

Ingredients:

• Pork – 500 gr.
• Onion – 3 pcs.
• Carrots – 2 pcs.
• Potatoes – 1 kg.
• Pickled cucumbers – 3 pcs.
• Vegetable oil – 5 tbsp. spoons
• Greens – 1 bunch
• Ground black pepper - to taste
• Tomato paste – 1 teaspoon
• Garlic – 3 cloves
• Water - to taste.

Cooking method:

1. Wash the pork and cut it (at your discretion).

2. Add oil to a hot frying pan and begin to fry the meat. Fry until half cooked.

3. At this time, peel the potatoes, cut them as desired and fry them.

4. Peel the onion, cut it finely, grate the carrots and add to the meat. Fry. We mix it thoroughly.

5. After a couple of minutes, add chopped garlic, fried potatoes, black pepper and a glass of water. Simmer for 10-15 minutes.

6. When everything is ready, add finely chopped greens. Bon appetit.

Azu in Tatar style with pickles and chicken

Ingredients:

• Chicken breast – 600 gr.
• Potatoes – 4-5 pcs.
• Carrots – 1 pc.
• Raisins – 100 gr.
• Onion – 1 pc.
• Pickled cucumber – 3-4 pcs.
• Tomato juice – 2 glasses
• Vegetable oil – 2 tablespoons
• Spices - to taste.

Cooking method:

1. Wash the chicken breast, cut off the cartilage and skin. Dry with a paper towel and cut into cubes.

2. Pour a little vegetable oil into the cast iron and heat it. Add the chicken and stir occasionally, fry lightly.

3. Cut the onions into cubes and place on top of the meat.

4. Stir and cover with a lid. Simmer over low heat for about 10 minutes.

5. Peel the potatoes and use the mode randomly. Place in a pan of boiling water and cook for 5 minutes.

6. Then put it in a hot frying pan with oil. Fry until golden brown.

7. After frying, put the potatoes in a cast iron pot with meat, and add raisins here. Simmer for 5 minutes.

8. Cut the pickled cucumbers into cubes and also add them to the cast iron with the ingredients.

9. Fill it all with thick tomato juice and add spices to taste.

10. Cover with a lid and simmer over low heat for 15 minutes.

11. Gently mix and cook for another 5 minutes, the chicken dish is ready.

Enjoy your meal!!!