Recipe azu from pork with cucumbers. Pork azu with pickles recipe. Pork azu recipe step by step

Azu from pork is a dish that is prepared from a variety of products. You can do it from different types of meat, but it turns out more tender from pork. And if you want to get a delicious dish, add cucumbers or mushrooms.

According to this recipe, pork azu with pickles is fragrant and very tasty. Choose meat without films. The dish turns out high-calorie, spicy.

Ingredients:

pork - 650 g;
red pepper - 2 g;
potatoes - 650 g;
water - 350 ml;
black pepper - 2 g;
onion - 1 pc.;
salt;
pickled cucumber - 2 pcs.;
flour - 35 g;
tomatoes - 220 g;
parsley - 20 g;
oil - 110 ml;
cilantro - 20 g;
garlic - 3 cloves.

Cooking:

Cut the meat into strips. It is recommended to make five centimeters in length, and one in thickness. Cut against the fiber. Then the meat will not spread during the cooking process.
Heat oil in a frying pan. Place meat strips. Roast. The process will take about a quarter of an hour.
Pour in water. Cover with a lid and steam for half an hour.
Cut potatoes. The shape will need a straw. Fry separately with oil.
Send the chopped onion to the meat. Stir and simmer for a quarter of an hour. If the pan gets too dry, add more oil.
Send tomatoes to the meat grinder. Grind. You can use not only fresh, but also canned. Send to meat frying. Darken eight minutes.
Add fried potatoes, chopped greens and finely chopped garlic cloves. Salt and sprinkle with pepper. Stir. Cover with a lid and simmer for three minutes.

How to cook a dish in a slow cooker

Azu in a slow cooker is the easiest cooking option.

Ingredients:

pork - 650 g;
pepper;
onions - 2 pcs.;
vegetable oil - 2 tbsp. spoons;
salt;
water - 2 multi-glasses;
potatoes - 6 pcs.;
garlic - 3 cloves;
cucumbers - 3 pcs.;
tomato paste - 2 tbsp. spoons.

Cooking:

Cut the meat. Pieces should be portioned. Send to the bowl. Chop the onion. Send onion half rings to the meat. Pour in oil. Set the mode "Frying". Fry for a quarter of an hour without closing the lid.
Chop cucumbers. Small pieces needed. Place in a bowl. Pour in the paste. Darken seven minutes.
Finely chop the garlic cloves and place in a bowl. Pour in water.
Set the "Extinguishing" mode. Timer - hour. After the signal, toss the potato cubes. Salt. Sprinkle with pepper.
Turn on the timer for half an hour.

Azu from pork according to a traditional Tatar recipe

If you decide to surprise everyone with an original dish that will be tender and fragrant, then Tatar azu is what you need.

Ingredients:

pork - 320 g;
spices;
onion - 1 pc.;
sunflower oil - 2 tbsp. spoons;
Bay leaf;
carrot - 1 pc.;
salt;
tomatoes -1 pc.;
water - 2 multi-glasses;
red pepper - 1 pc.;
potatoes - 650 g;
tomato paste - 1 tbsp. the spoon;
butter - 75 g;
pickled cucumber - 3 pcs.

Cooking:

Pork will be needed in the form of sticks, one centimeter in size.
Pour sunflower oil into the pan. Place meat pieces. Fry for a quarter of an hour. Add chopped onion and chopped carrot. Fry.
Cut cucumbers. Send the resulting semicircles for frying.
Pepper will be needed in strips, and tomato - in cubes. Send to the pan. Pour in the paste. Darken a quarter of an hour.
Throw in chopped garlic cloves. Stir. Cover with a lid and simmer for an hour and a half.
Cut potatoes. Place in skillet and bring to a boil. Move to the meat along with the butter. Salt. Sprinkle with pepper. Add lavrushka. Sprinkle with spices. Stir. Darken a quarter of an hour.

Gravy cooking option

The recipe with gravy and vegetables will win your heart.

Ingredients:

salt;
pork - 750 g tenderloin;
pepper;
vegetable seasoning;
onions - 2 pcs.;
lavrushka - 2 sheets;
carrot - 1 pc.;
vegetable oil.

Cooking:

Cut the cut. Heat the oil and fry the meat pieces.
Chop the onion. Grate a carrot.
Transfer the meatloaf to a saucepan. In the same pan from the meat, place the vegetables and fry. Send to saucepan.
To fill with water. The content must be completely covered. Sprinkle with seasoning and add lavrushka. Salt. Sprinkle with pepper. Darken a quarter of an hour.

Azu from pork in pots in the oven

Cooking azu in pots is an exciting activity that will bring pleasure to the cooking process and taste.

Cooking:

pork - 550 g;
greenery;
water - 240 ml of boiling water;
potatoes - 5 pcs.;
vegetable oil;
cucumber - 2 pcs. salty;
pepper;
onion - 1 pc.;
salt;
garlic - 1 clove;
sour cream - 1 tbsp. the spoon;
tomato paste - 1 tbsp. the spoon.

Cooking:

Cut the meat. Fry in oil. Sprinkle with pepper and salt.
Chop potatoes. Fry in a skillet in oil. Salt and mix.
Chop the onion. Cut cucumbers.
Prepare pots. Lay out the laurel. Place meat. Cover with onions. Lay out potatoes. Place the last layer of cucumbers.
Add tomato paste to sour cream. Pour in water. Pour the resulting mixture into pots. Sprinkle with chopped herbs.
Place in oven. Bake an hour. 180 degree mode.

Hearty dish with potatoes

The meal is hearty and nutritious.

Ingredients:

pork - 320 g;
greenery;
butter - 35 g;
potatoes - 320 g;
black pepper;
onion - 110 g;
water - 55 ml;
wheat flour - 11 g;
salt;
cucumbers - 75 g;
garlic - 1 clove;
tomato puree - 35 g.

Cooking:

Slice the pork flesh. Cut potatoes. Chop the onion. Cut the skin off the cucumbers and remove the seeds. Cut into straws.
Place potatoes in a saucepan. Add onion pieces and cover with water. Simmer for seven minutes. Add meat. Throw cucumbers. Darken seven minutes.
Sprinkle flour into tomato paste. In a mortar, crush the garlic and send it to the flour. Salt and sprinkle with pepper. Pour in the tomato puree. Mix. Pour into meat. Darken four minutes.

Pork azu with bell pepper

Pepper gives a special flavor to the dish, makes it more original and tastier.

Ingredients:

pork - 520 g;
pickled cucumber - 240 g;
bell pepper - 270 g;
salt;
ground black pepper;
meat broth - 260 ml;
turmeric - a pinch;
flour - 45 g;
parsley - 12 g;
carrot - 120 g;
olive oil - 110 g;
onion - 110 g.

Cooking:

Cut vegetables. Small straw needed. Fry in oil.
Cut pickled cucumbers. Throw in vegetables. Darken seven minutes.
Soak the washed pork. Cut into pieces. Place with vegetables. Sprinkle flour. Stir fry until golden brown. Pour in broth. Sprinkle with seasonings. Salt. Cover with a lid. Darken a quarter of an hour.

Unusual recipe with red wine

This dish, exquisite in appearance and taste, deserves to take a place in an expensive restaurant. With a minimum of effort, you will prepare a gastronomic miracle that everyone will eat with great pleasure.

Ingredients:

pork - 420 g;
salt - 1 teaspoon;
sweet pepper - 1 pc.;
zira - 1 teaspoon;
tomato paste - 4 tbsp. spoons;
black pepper - 0.5 tsp;
garlic - 3 cloves;
butter - 55 g;
red dry wine - 260 ml.

Cooking:

Melt a piece of butter in a saucepan. Pour zira. Add pepper. Chop the garlic cloves and send to the oil. Pour in the paste. Simmer while stirring for three minutes. Pour in wine. Stir.
Chop the meat. The pieces should be medium. Send to the sauce. Sprinkle with salt. Darken for half an hour.
Grind the pepper. Throw in meat. Hold for a quarter of an hour.

Cooking with sour cream

This self-sufficient dish has long conquered the hearts of discerning gourmets.

olive oil;

sour cream - 260 ml.

Cooking:

To prepare a real basics, the meat must be cut into long slices, for example, as they do for beef stroganoff and always along the fibers. If there is fat, then it must be cut off.
Roll chopped meat pieces in flour. Place in hot skillet with hot oil. Roast.
Chop the onion. The resulting semirings. Place on meat. Roast. Pour in boiling water.
Grind peeled cucumbers. Send to the pan. Salt and sprinkle with pepper.
Darken the hour. Pour in sour cream. Warm up.

With zucchini and eggplant

The dish turns out not only hearty, but also fragrant.

Ingredients:

vinegar - 1 tbsp. the spoon;
eggplant - 2 pcs.;
hops-suneli;
zucchini - 2 pcs.;
pepper;
pepper - 1 pc.;
salt;
pork - 520 g;
onion - 1 pc.;
carrot - 1 pc.;
tomato paste - 2 tbsp. spoons.

Cooking:

Chop the onion. Pass the carrots through a coarse grater. Eggplant and zucchini - sliced. Chop the meat. Pepper cut into pieces.
Fry the onion. Add meat and other vegetables. Roast. Pour in some water. Simmer under the lid for half an hour. Salt. Pour in the paste. Sprinkle with pepper and seasonings. Pour in the vinegar. Cook for a quarter of an hour.

Cooking option with rice

Simple flavorful meat cooked with rice will be a wonderful dinner for the whole family.

Ingredients:

flour;
pork - 320 g;
vegetable oil;
rice - 210 g;
lavrushka;
black pepper;
parsley - 15 g;
onion - 1 pc.;
tomato paste - 3 tbsp. spoons;
salt;
water - 210 ml;
pickled cucumber - 1 pc.;
rosemary;
garlic - 3 cloves.

Cooking:

Chop the onion. You should get half rings. Make cucumbers in the form of straws. Chop garlic cloves.
Heat a frying pan with olive oil. Place onion. Roast. Chop meat and dip in flour. Send to the bow and throw a lavrushka. Fry for three minutes.
Pour in the paste. Add cucumbers. And some garlic cloves. Pour in water. Salt and sprinkle with pepper. Stir and boil. Put out a quarter of an hour. Place the remaining garlic and toss in the chopped parsley.
Boil rice grains. Pour oil into skillet. Place one garlic clove, pre-mashed. Drop rosemary. Darken three minutes. Take out the garlic and rosemary. Pour the resulting oil into the rice. Salt and stir. Place on a dish. Put cooked meat on top.

Dishes of Tatar cuisine are distinguished by their nutritional value and piquancy. Probably, for this reason, they have taken root among people of other nationalities. If you have not yet heard how to cook Tatar aza from pork with potatoes, then we bring to your attention this recipe. Azu - translated means pieces of meat in a spicy sauce. Initially, it was prepared from beef, but now pork, turkey, and even horse meat are used to prepare this dish.

How to cook pork azu with potatoes?

Traditionally, in addition to meat, various vegetables were added to this dish - onions, sweet peppers, tomatoes and even pickles. An unusual combination of tender meat with red onions and pickles will certainly be appreciated by men.

Ingredients.

Pork pulp - 350-400 g; sweet pepper - 2 (it is better to take different colors); red onion - 1 head; pickled cucumbers - 2-3 pcs.; potatoes - 6 pcs.; 2 tbsp. l. tomato paste and vegetable oil; red wine - 100 ml; garlic - 2 cloves; 1 tsp paprika and hot ground pepper; cumin - 0.5 tsp; salt to taste; a small bunch of parsley.

Actually the recipe for basics in Tatar from pork with potatoes:

After washing the meat with water, remove moisture from it with a napkin, cut it into small cubes. In a frying pan, heat the oil well, send the meat there for frying. When it is browned, cut the onion into rings and send to the meat. Fry until the onion is cooked through. In the meantime, clean the rest of the vegetables.

Remove seeds from peppercorns, cut into strips, cut cucumbers into thin slices. Peel the potatoes from the skin and cut like a soup. If you like large pieces, cut into 6 pieces, it doesn't matter. Cover potato slices with cold water and set aside. Now we send chopped peppers and cucumbers to the pan. After lightly frying them together with meat and onions, put paprika and hot peppers, and also add tomato paste there. After mixing the ingredients well, simmer without adding liquid for about 10 minutes.

In the next step, you will need a saucepan. We shift the meat with vegetables into it. Now you need to pour in 100 ml of red wine, mix everything again and pour in half a liter of water. If you have the opportunity to pre-cook the broth - meat or vegetable, do it. Then instead of water you use it. The dish will turn out more satisfying and rich. If not, add water. Stew pork with vegetables for 15-20 minutes, after which we put potatoes on them. We continue the final stewing process until the potatoes are ready, approximately in time it takes 20 minutes. At the very end of cooking, salt the dish to your liking, add cumin and chopped garlic to it.

Azu is served in Tatar style only hot, putting it on a large deep dish. Topped with finely chopped parsley.

Meat Selection Tips

The main product that is the basis of this Tatar dish is, of course, meat. Tatars usually cook azu from lamb or beef, but if you prefer pork, then choose the fatter parts of the carcass. The collar will fit perfectly. If not the neck, then at least the back. She is soft and juicy. Always use only fresh meat that has not been frozen. Always cut it against the grain so that it cooks faster and melts in your mouth.

How to cook tasty pork azu?

Are pickles necessary?

Some housewives say that real basics are prepared without pickles, such comments can be found on various forums on the Internet. However, Tatar women cooked the basics from what was at hand, often it was pickles that helped them out. Therefore, you can add any vegetables that you like.

Can fresh tomatoes be used?

Instead of tomato paste, some people add fresh tomatoes. If you use them in the basics in Tatar, then you can do without pickles, as tomatoes will give that very sourness. Hot peppers are always present in the original recipe. You can take both ground and capsicum. Lay it to your liking. Sometimes, at the end of cooking, the dish is sprinkled with lemon juice, which gives an additional delicate aroma and stimulates the appetite.

Is it necessary to put potatoes?

Is it necessary to put potatoes in Tatar style with pork? People who adhere to a healthy diet consider the combination of meat and potatoes unacceptable. However, the Tatars, who are the creators of this hearty dish, hardly thought about the benefits of separate meals. This dish is especially loved by men for its satiety and specific taste, so there must be potatoes in it.

If you have a type of potato that cooks quickly, there is a risk that it will boil in a saucepan. In order for the potato pieces to better hold their shape, you can pre-fry them separately, and then add them to the pan to the rest of the stewing ingredients. In this case, the extinguishing time should be reduced by half.

In fact, the process of preparing azu in Tatar is not associated with any insurmountable difficulties. This dish, in fact, resembles our vegetable stew with meat. The principle of its preparation is clear to everyone - we fry and stew meat with vegetables. But as for taste, here you need to choose the best option, experimenting with the addition of various vegetables and spices. Try to make Tatar basics with potatoes, taking into account the preferences of your family members, you will see that in any case it will turn out spicy and tasty.

Pork azu with pickles is a dish reminiscent of a traditional Tatar cuisine recipe. Preparing quickly and simply - even a novice hostess can handle it!

Ingredients

Pork azu recipe with pickles

Rinse the pork under running cold water, pat dry with paper towels and cut into thin strips. Cut the onion into small cubes and fry in vegetable or butter until half cooked. Add the meat to the onion pan, fry on all sides for a few minutes.

Chop the tomatoes (you can do this with a meat grinder), crush the garlic and add to the meat. Simmer the contents of the pan for 5 minutes. Cut pickled cucumbers into small cubes and also send to the pan. Add boiled water or chicken broth - whichever you prefer.

Diversify your menu with fragrant meat basics! Simmer everything for about 10 minutes, then turn off the fire. Cut the potatoes into thick slices and fry in a separate pan until half cooked. Add to meat with vegetables and simmer until potatoes are cooked. Add salt, spices. Decorate the finished dish with herbs and serve with fresh vegetables and various sauces. Helpful Hints:

You can add carrots and bell peppers to the pork azu - so the dish will be even brighter and more satisfying.
As a dressing, you can use tomato paste or sour cream - just add a small amount of them to the meat and potatoes a couple of minutes before cooking.

Bon appetit!

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. Bon appetit!

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.

Bon appetit!

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! Bon appetit!

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 if you don’t like it, cut 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 tender and fragrant, the potatoes in 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!