Tatar pork azu recipe. Pork azu: recipes. How to cook pork and potatoes without tomato paste

What to cook with meat - recipes

pork azu

1 hour 10 minutes

110 kcal

5 /5 (1 )

Pork azu turns out to be very satisfying with a rich taste. It can be served with various side dishes and salads. I often cook basics for lunch or dinner. My family especially likes pork basics in pots. Now I will share with you ways to cook pork basics in the oven and in a frying pan. And I also want to tell you how to cook Tatar-style pork from pork.

Recipe for basic Tatar pork

We will need: cutting boards, two frying pans, knives, bowls.

Ingredients

Cooking steps

Clean the pork and cut into medium cubes.
Cut onions, pickles and carrots into small cubes.
Heat sunflower oil in a frying pan, add meat and cook until golden brown.
When the meat turns golden brown, add water and add Bay leaf and simmer for 25 minutes.
While the meat is stewing, heat the sunflower oil in another frying pan, add the onion and lightly fry.
Add carrots and tomato paste to the onion and simmer for two minutes.
Sprinkle with paprika, pour in water, add sugar and add salt. Stir and simmer for another 6 minutes.
Add pickled cucumbers to the sauce in the pan, stir and simmer for 5 minutes.
To thicken the sauce slightly, add a little flour and stir.
Mix the sauce with the meat, add chopped garlic, add a little more salt to taste and simmer for 6 minutes.

Video recipe for basics with pork and pickles

In this video you will have the opportunity to familiarize yourself with the process of cooking basic Tatar pork. Take a look and see that the dish with an exotic name is actually easy to prepare.

https://youtu.be/Gr2T_WExKtU

Azu with pork and potatoes

Cooking time: 65 minutes.
We will need: three frying pans, a sieve or meat grinder, bowls.
Number of servings: 4.

Ingredients

Cooking steps

Video recipe for pork and potatoes

In this video you will have the opportunity to familiarize yourself with a detailed recipe for pork azu. If you want to try this dish with potatoes, be sure to watch the video recipe.

Azu Tatar style with pork

https://youtu.be/xHtxkSiPFhU

2017-03-31T12:40:06.000Z

Pork azu in pots

Cooking time: 65 minutes.
You will need: pots, three frying pans, bowls.
Number of servings: 4.

Ingredients

Cooking steps

Peel the pickled cucumbers and finely cut them into cubes or strips.
Clean the pork and cut into medium pieces. Heat a little sunflower oil in a frying pan, add the meat and cook for 8 minutes. At the end of cooking, add a little salt.
Cut the carrots and onions into strips and fry in a frying pan with heated sunflower oil for 6 minutes.
Cut the potatoes into arbitrary pieces. Heat sunflower oil in a separate frying pan, add potatoes, add chili and fry until golden brown.
Prepare the filling in a bowl by mixing mayonnaise and ketchup.
We heat the pots in the oven and begin to lay out the products in layers. Place pickled cucumbers on the bottom, then pork, grease with filling and add bay leaf. Lay out the next layer of onions and carrots, then potatoes and cover with filling.

Azu is a dish of Tatar cuisine, the basis of which is lamb or beef. But another option that uses pork is also popular. We'll tell you how to cook it in this article.

Pork azu with pickles

Ingredients

Pork 400 grams Pickles 3 pieces) Water 400 milliliters Garlic 50 grams

Number of servings: 1
Cooking time: 1 minute

Pork azu: recipe with potatoes

Azu is a mixture of meat, fresh vegetables and pickles, seasoned with tomato sauce. The dish is simple and can be cooked in a frying pan or in a slow cooker. IN original recipe Fresh tomatoes are used, but they can be replaced with tomato paste.

Required Products:

lean pork – 400 g;
tomatoes – 500 g;
onion – 120 g;
peeled potatoes – 300 g;
pickled cucumbers – 3–4 pcs.;
water – 400 ml;
garlic – 50 g;
butter – 45 g;
dill, parsley, cilantro, green onions;
salt, ground black pepper, chili.

How to cook:

Cut the pork into pieces of 5–7 cm, fry in 25 g of butter until a light brown crust appears, transfer to a metal bowl.

Cut the peeled onion into thin rings or half rings and place in the pan where the meat was fried. Add meat to onions, salt and spices.

Place the tomatoes in boiling water for 2 minutes, remove them, pour them over with ice water, remove the skins, and grind them using a blender or meat grinder.

Place the onion and meat in a thick-walled pan and pour in tomato puree. Mix everything and cook over medium heat until the liquid has completely evaporated.

Add water and cook in a covered pan for about 45 minutes until the meat is tender.

Cut the potatoes into cubes or slices, fry in the remaining butter until half cooked.

Cut the cucumbers into small cubes, add to the meat, simmer for 2-3 minutes.

Add potatoes to the meat and cook over low heat for a quarter of an hour.

Finely chop the greens and garlic and mix.

Place the prepared azu on plates and sprinkle with herbs.

Pork azu with pickles

In order to make the basics less caloric, it can be prepared without potatoes. Boiled rice and fresh vegetables are perfect as a side dish for this dish.

Required Products:

pork – 750 g;
salted or pickled cucumbers – 5–7 pcs.;
carrots and onions – 150 g each;
flour – 25–30 g;
tomato paste – 30 ml;
sugar – 5 g;
chopped garlic – 35 g;
water – 500 ml;
butter or vegetable oil for frying;
salt, pepper mixture, bay leaf.

How to cook:

Cut the vegetables into thin strips, place in a deep heated frying pan or thick-walled pan with butter or vegetable oil, add salt, spices, garlic. Fry for 10 minutes, stirring vigorously.

In a deep container, mix tomato paste and sugar, dilute with 100 ml of water.

Pour tomato sauce over the vegetables and cook covered for 10 minutes.

Cut the meat into plates or thin cubes, add to the vegetables, and simmer for a quarter of an hour over medium heat.

In a bowl, mix flour with 100 ml cold water, mix until smooth, pour into meat and vegetables, add 300 ml of water, bay leaf, bring to taste. Cook for 10–15 minutes.

Azu - nourishing, aromatic and tasty meat dish. It can be served on its own or with a side dish of rice or a salad of fresh vegetables.

The classic Tatar basics are prepared with beef, but modern housewives use different kinds meat: pork, chicken, turkey, etc. This time I prepared the basics from pork, but since the recipe is similar, you can replace the pork with beef and get an authentic recipe.

Ingredients:

1. Pork pulp - 600 gr.

2. Onions - 1 pc. (large)

3. Pickled cucumbers - 3-4 pcs.

4. Tomato paste - 3 tbsp.

5. Water (broth) - 300-350 ml.

6. Tomato juice - 150 ml.

7. Potatoes - 5-6 pcs. (500 gr.)

8. Garlic - 3 teeth.

9. Salt to taste

10. Ground black pepper (pepper mixture)

11. Vegetable oil for frying

12. Rendered fat for frying

Cooking method:

1. To prepare the basics, wash the meat, wipe dry and cut into thin strips across the grain.

2. Crack the frying pan with oil and fry the prepared meat in batches. This must be done quickly so that it does not become dry and hard inside. When you fry meat in small portions, the pan does not cool down much, the meat does not have time to release its juices, and is fried quickly.

3. When all the meat is prepared, fry the chopped onion in the same pan. You can chop it into cubes or half rings at your discretion.

4. Add meat to the fried onions and cook everything together, stirring, for two to three minutes.

5. Now add tomato paste and finely chopped garlic. I always crush the garlic with the flat side of the knife and then chop it with the blade. Stir the contents of the pan so that the tomato paste is evenly distributed in the meat, and fry everything for a couple of minutes.

6. Pour 200 ml into the pan. hot broth or boiling water, stir. I also had homemade canned tomato juice (I ground the tomatoes and boiled them with salt), I added 150 milliliters of it. Simmer the meat and tomatoes for five to ten minutes over low heat.

7. Peel the pickles and chop them into small cubes, add them to the frying pan, pour about 100 - 150 ml of hot broth or boiling water, simmer the contents of the frying pan for ten minutes. Then turn off the stove and remove the frying pan from the heat.

8. Peel the potatoes and chop them into large strips. Fry it in fat until half cooked. Make sure the top of the potatoes is fried until golden brown.

9. Add the fried potatoes to the meat, mix gently, add salt, and simmer over low heat until the potatoes are ready. At the end of cooking, add bay leaf and ground black pepper or a mixture of peppers.

10. That's all, the basics with pork are ready. Serve with fresh herbs and vegetables. Bon appetit!

Additional Information:

Potatoes for basics traditional recipe fry in melted butter, if you don’t have it, take regular butter, I took lard, fried potatoes also turn out delicious with it.

Azu is the national dish of the Tatars, it is meat stewed in a spicy sauce with vegetables. The sauce is made from fresh tomatoes or tomato puree, or, in extreme cases, from tomato paste, and pickles add piquancy to it. Other vegetables are added arbitrarily: any are suitable, but onions, carrots, sweet peppers, and potatoes are more often used. With meat the situation is more complicated. Traditional azu was made from beef, lamb or horse meat. However, today this Tatar dish is so loved by representatives of other nations that they have mastered its recipe, making their own adjustments to it. This is how pork basics appeared. The Tatars themselves, for the most part, do not eat pork for religious reasons, as they are Muslims. However, if they were to prepare a dish from this type of meat, they would stew it in a spicy tomato sauce with pickles and other vegetables, including potatoes.

Cooking features

If you want stewed pork to resemble the Tatar azu as much as possible in taste and aroma, you should take into account several points when preparing this meat.

Delicious basics can only be prepared from high-quality meat. When choosing pork for the basics, it is better to take the neck or another part of the carcass, where the meat is juicy and quite fatty. In this case, preference should be given to fresh or chilled meat. If the pork is frozen, you should allow it to thaw on the top shelf of the refrigerator. Only in this case will it not lose its juiciness.
At the first stage, it is customary to fry the meat for the basics. Fatty pork can be fried without adding oil to the pan, that is, with the fat that has been rendered from it.
To make the sauce thicker, flour is added to it.
To add piquancy to the sauce, you can add cucumber pickle.
In the basics, cucumbers are always cut into strips, meat - into thin strips, like for beef stroganoff.
It is best to cook the basics in a cauldron or thick-walled pan, but you can also use a large frying pan.

If you stew the meat right away with potatoes, you won’t need a side dish.

Pork azu with pickles

pork – 0.4 kg;
vegetable oil – 50 ml;
onion– 100 g;
tomatoes – 0.2 kg;
parsley – 10 g;
pickled cucumbers – 0.4 kg;
garlic – 2 cloves;
tomato paste – 50 g;
ground black pepper, salt - to taste.

Cooking method:

Wash the pork in warm water and dry with paper towels. Cut it into strips across the grain. Add some salt and pepper.
Peel the onion, thinly cut into quarters of rings.
Chop the parsley with a knife.
Finely chop the garlic with a knife.
Cut the pickled cucumbers into small strips.
Dilute the tomato paste with a small amount of water or brine, season, add salt if necessary, mix with garlic and parsley.
Scald the tomatoes with boiling water and peel the skins. Cut the pulp into small cubes.
Heat the oil in a large frying pan, add the meat and fry it, stirring occasionally, for 5 minutes over medium heat.
Add onions, cucumbers and tomatoes. Fry them for 5 minutes along with the meat.
Pour in the sauce, cover with a lid and reduce heat. Simmer for 20 minutes.

Serve the basics of pork with pickles with a side dish. Potatoes or rice go well with it.

Pork azu with pickled cucumbers

pork – 0.7 kg;
pickled cucumbers – 0.35 kg;
carrots – 100 g;
onions – 100 g;
wheat flour – 20 g;
ground paprika – 5 g;
dried parsley – 5 g;
peppercorns, ground black pepper, salt - to taste;
meat broth - 0.25 l;
vegetable oil - how much will be needed.

Cooking method:

After washing and drying the meat with napkins, cut it into thin strips, like noodles.
Peel the onion and cut into thin half rings.
Peel the carrots and cut into thin strips. It’s even better to use a grater designed for making Korean salads to chop it.
Cut pickled cucumbers into thin strips, preferably gherkins.
Pour oil into a frying pan and heat it. Add onions, carrots and cucumbers. Sauté them for 10 minutes.
Add meat to vegetables. Fry it with vegetables for a quarter of an hour.
In the center, pushing the vegetables apart, pour the sifted flour, fry it a little and mix with the vegetables.
Pour in the broth, stir. You can use water instead of broth.
Add seasonings and simmer the dish, covered, over low heat for 15 minutes.

Pork azu goes well with mashed potatoes, boiled rice, and pasta.

Azu in Tatar

pork – 0.5 kg;
potatoes – 0.5 kg;
pickled cucumbers – 0.3 kg;
butter – 100 g;
vegetable oil – 50 ml;
lemon – 0.25 pcs.;
garlic – 2 cloves;
bay leaf – 1 pc.;
onions – 100 g;
tomato paste – 25 g;
salt, black peppercorns and ground - to taste;
fresh parsley - to taste.

Cooking method:

Wash the pork, pat dry with a towel, cut into pieces approximately 1 by 3 cm in size.
Peel the potatoes and cut into bars approximately the same size as the meat.
Peel the cucumbers and cut into thin strips.
Finely chop the peeled onion.
Heat the oil in one frying pan and place the meat in it.
Place the potatoes in another frying pan with hot oil.
After frying the meat for 10 minutes over medium heat, add the onion to it and fry them together for 5 minutes.
Fry the potatoes over medium heat until a crust forms.
Cut a lemon quarter into several slices.
Finely chop the garlic.
Place meat and cucumbers in a saucepan and fill them with water. Add tomato paste and simmer for 10 minutes.
Add potatoes to meat and cucumbers. Add pepper and bay leaf, add salt to taste. Add chopped garlic and lemon slices. Continue simmering for 10–15 minutes.

Azu in Tatar is a hearty dish; there is no need to prepare a side dish for it.

Pork azu with bell pepper

pork – 0.5 kg;
bell pepper– 0.25 kg;
meat broth - 0.25 l;
flour – 40 g;
carrots – 100 g;
onions – 100 g;
vegetable oil – 100 ml;
parsley – 10 g;
turmeric – a pinch;
ground black pepper - a pinch;
salt - to taste;
pickled cucumbers – 0.2 kg.

Cooking method:

Wash the onions, carrots and bell peppers. Peel the onions and carrots, remove the seeds from the peppers, removing the stalk.
Cut the vegetables into thin strips. Sauté them in oil over low heat until soft.
Cut the pickles into strips, add to the vegetables and continue to fry the vegetables, stirring, for another 7 minutes.
Wash and pat dry the pork with napkins. Cut into thin oblong pieces. Add to vegetables.
Once the meat is browned, move the meat and vegetables to the edges of the pan and add flour to the center. Stirring it, fry until golden brown. Stir in the contents of the pan.
Pour the broth over the meat and vegetables, season, add salt and simmer covered for 15 minutes.

Before serving, sprinkle the dish with finely chopped parsley or garnish with a whole sprig.

Pork azu with red wine

pork – 0.4 kg;
sweet pepper – 0.4 kg;
red onion – 100 g;
pickled cucumbers – 0.2 kg;
potatoes – 0.6 kg;
tomato paste – 50 l;
vegetable oil – 50 ml;
dry red wine – 100 ml;
garlic – 2 cloves;
paprika – 5 g;
red hot pepper (ground) – 5 g;
cumin - a pinch;
parsley – 50 g;
salt - to taste.

Cooking method:

Rinse the meat, dry it, cut into small cubes or bars.
Cut the onion into rings or half rings.
Fry the meat in oil until golden brown. Then add onion to it and fry for 10 minutes.
Wash the pepper and remove the seeds. Cut into strips. Also cut the cucumbers.
Peel the potatoes, cut into small cubes, as for soup.
Add cucumbers, peppers and tomato paste diluted with a small amount of water (no more than half) to the meat. Simmer for 10 minutes.
Place the meat and vegetables into the pan and pour the wine into it. Simmer for 10 minutes without potatoes, then add potatoes, add half a liter of water and simmer the dish for another 15 minutes.
Finely chop the parsley and garlic with a knife and add to the bowl. Salt and season the dish. Continue simmering it for another 10 minutes.

The dish turns out delicious and looks very bright and appetizing. Plus, it turns out satisfying.

Pork azu is not a real Tatar dish. More precisely, it can be called a dish based on Tatar cuisine. But it’s hard to argue with the fact that pork azu is a tasty, aromatic and nutritious dish for every day.

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 classic recipe basics, 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.
Onions - 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 the “fry” mode until a golden brown crust forms.

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 pan, fry the pork in a small amount vegetable oil, 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, the 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!