Each national cuisine has its own traditional dishes: Kazakh lagman, Tatar azu, French onion soup, Hungarian goulash, Georgian khinkali, etc. Azu can, so that everyone understands what is at stake, be called simpler - stew. Only here, instead of beef, mutton, chicken, horse meat or pork is used. The sauce will be spicy, cucumbers are added as desired. Learn to cook the basics in Tatar.
Pick your recipe
You will need
- potatoes - 550 g;
- beef pulp - 650 g;
- vegetable or ghee - 4 tbsp;
- pickled cucumbers - 3 pcs;
- greens and garlic;
- tomato paste - 2 tbsp.;
- onions - 2 pcs;
- pepper and salt.
Instruction manual
1
Cut the meat into cubes, fry until half cooked in oil. Chop the onions into small pieces and sauté them in some other pan, add the tomato, mix and fry for a few more minutes.
2
Transfer the frying and meat to a stewpan or pan, pepper and salt. Pour 2 cups of boiled warm water and cook for 60 minutes, setting a slow fire.
3
Peel the potatoes and cut them into cubes, then fry them in fat, putting a medium heat. It is not necessary to bring potatoes to readiness, let it be a little not roasted.
4
Pass the finely chopped cucumbers in a separate skillet. Add cucumbers, potatoes to the pan and simmer all together until tender with a slight boil. You can also do otherwise - by arranging the ingredients in pots and preparing a dish in them.
5
Before serving, spread the basics in Tatar on plates, or serve directly in pots, sprinkled with chopped herbs and garlic. You can serve with ginger and pickled onions.