Azu recipe with pork in the oven. Azu from pork with a gravy recipe with photo step by step. Azu from pork - Traditional recipe

The classic Tatar Azu is prepared with beef, but modern hostesses use different types of meat: pork, chicken, turkey meat and so on. This time I cooked azu from pork, but since the recipe is similar, you can replace beef pork and get an authentic recipe.

Ingredients:

1. Pork pulp - 600 grams.

2. Onions - 1 pc. (large)

3. Salty 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 tooth.

9. Salt to taste

10. Black ground pepper (a mixture of peppers)

11. Vegetable oil for frying

12. Frying for frying

Cooking method:

1. For the preparation of azu meat, we wash the meat, wipe dry and cut a thin straw across the fibers.

2. Coline the pan with oil and parties fry prepared meat. Do it need it quickly so that it does not dry and hard inside. When the meat fresher in small portions, the frying pan does not cool much, the meat does not have time to put the juice, and quickly roasted.

3. When all the meat is prepared, roast the cut onions on the same frying pan. You can crumble at your discretion to cubes or half rings.

4. Add meat to the roasted bow, and cook everything together, stirring, two to three minutes.

5. Now add tomato paste and finely cleaned garlic. Garlic I always press the flat side of the knife, and then I grind the blade. Mix the contents of the frying pan so that the tomato paste is evenly distributed in meat, and fridge everything a couple of minutes.

6. Pour 200 ml in the pan. Hot broth or boiling water, mix. I still had home canned tomato juice (overgrown tomatoes and boiled with salt), I added it 150 milliliters. Take the meat with tomatoes five to ten minutes on low heat.

7. Clean the salted cucumbers from the skins and pick up a small cube, add them to the pan, pour more hot broth or boiling water about 100 - 150 ml., Take the contents of the frying pan ten minutes. Then turn off the plate and remove the frying pan from the fire.

8. Clean the potatoes and finish it with a large straw. Fry it on fat until half-ready. Try to the top of the potatoes be fried to a golden crust.

9. Roasted potatoes. Add to meat, gently mix, salt, and snap on a slow fire until potatoes are ready. At the end of the preparation, add a bay leaf and ground black pepper or a mixture of peppers.

10. That's all, Azu with a pork is ready. Serve with fresh greens and vegetables. Bon Appetit!

Additional Information:

Potatoes for Azu on a traditional recipe are fried on the fuels, if you do not have it, take the usual creamy oil, I took the sled, on it roast potatoes, too, it turns out delicious.

Azu in Tatar

Try to cook the delicious Azu from the pork in Tatar on a simple, step-by-step recipe with photos and videos, as well as its cooking in a slow cooker.

1 h 5 min

190 kcal

5/5 (7)

Azu is a national Tatar dish, which is traditionally prepared from lamb, as a last resort of beef. But I want to tell you how to cook Azu in Tatar from pork. Pork for many is more familiar, and it is preparing much faster. This meat has another plus - she is more gentle. Azu reminds our meat filling, but still it has its own "raisin".

This dish is prepared with salty cucumbers who give him some piquancy. To taste, the Pork Azu is like a Solyanka, but only a very thick and without Yushka. In addition to the preparation of AZ on the stove, it can be prepared in a slow cooker. And now about all this more.

Recipe AZA in Tatar Tatar

List of necessary ingredients:

Kitchenware: Two frying pans, cutting board.

Procedure of cooking

1. We will start cooking from pork from the fact that we will wash under the crane of meat and apply it not to thick parses.
   
   
2. We take the frying pan and put it healing on the stove. Pour a little oil and, if you wish, add a piece of butter.
   
   
3. When the oil warm up well, lay out meat and fry it from all sides on a strong heat before the appearance of a mild, ruddy crust.
   
   
4. Pour meat with a glass of broth or water, add a bay leaf, slightly reduce the fire and leave steal. No need to cover the lid.
   
   
5. While preparing meat, we clean the onions and carrots. Onions cut half rings and send to another heated frying pan with butter. Sychal in the bow of sugar, mix and cook before a transparent state.
   
   
6. Carrots cut a thin straw or rubbed a coarse grater and add to the fried bow. Mix and continue to cook until everything is roasted. When vegetables are roasted, add tomato paste, broth or water, salt, spices and mixed. And instead of tomato paste, any tomato sauce or ketchup can be taken.
   
   
7. Small cubes cut the cucumbers or rub the coarse-side of the grater and add to the gravy. Permanently and continue to extinguish another 5-7 minutes.
   
   
8. Then a lot of flour and mix well. Thanks to this, the Azu will turn out to be more dense. Cut the lid and shops about 5 minutes. From spices, you can add hops-Sunnels, black ground pepper and paprika, and at the request of dried barbaris.
   
   
9. Then we shift the gravy in the pan with meat, from which almost all of the liquid has already been evaporated. Mix and cook for another 15-20 minutes.
   
   
10. At the very end of the preparation, we add garlic, passed through a press or crushed with a knife, as well as fine-drained greens. Mix and turn off. We leave for about 15 minutes.
    
    
11. Garnish to Azu will be a tender punch potato. For this, purified potatoes are drunk until prepared in salted water.
    
    
12. Then we drain the water, pour into potatoes of milk, put a piece of butter and bring to a boil.
    
    
13. After that, we take a pen and smear the potatoes in the puree. Optionally, add grated cheese and mix.
    
    
14. Put potato mashed potatoes in the plates, and on top of him Azu. Sweep fresh greens and serve.
    
    

Video

Look at the video detailed preparation of a delicious and satisfying Tatar national dish called Aza, which on this recipe is prepared from pork.

Azu from pork belongs to the dish of Tatar cuisine, and this dish has been for several centuries. The word "Azu" occurred from the Tatar "Azdik", which means food, or food. Predated, the meat of the Tatar was abundant and was the main food. It is believed that even during the development of new districts, in the process of land conquests, with developed vegetable growing and crop production, a harmonious combination of meat taste with vegetables was discovered. Since then, in Azu, in addition to meat, stew vegetables are inherent ingredients. Initially, Azu was predominantly made of beef and horseback. This article presents a variety of AZA recipes from pork with step-by-step preparation.

Azu from pork - Traditional recipe

Azu is preparing in the cast-iron cauldron, which allows you to accommodate a large amount of ingredients, as well as at the same time fry and stew.

The main ingredients of the Classic Recipe dishes are:

• 500 g of pork;
• 6-7 potatoes;
• 2 bulbs;
• tomatoes 3 pieces;
• 200 g of vegetable oil;
• 2 cups of any meat broth;
• 3-4 pickled cucumbers;
• seasonings for meat, any suitable to taste;
• 3-4 cloves of garlic;
• 1 bay leaf.

Step-by-step cooking

First of all, it is necessary to prepare all the ingredients for cooking.

1. Wash meat well with water, be sure to clean from the film and cut into small cubes.
2. Cut onion with thin rings or half rings.
3. Potatoes are cleaned from the peel and cut into straw.
4. Tomatoes remove skin, cut into small pieces and mock the fork, or you can grind a blender.
5. Salted cucumbers litter cubes or grate on a large grater.

Get ready for cooking

1. In Kazan, pour vegetable oil and put fry pieces of meat before the formation of a crust. Salt and pepper.
   
2. After 5-7 minutes, add onions rings, periodically stirring until the bow becomes soft.
   
3. To join the bow and meat to attach crushed tomatoes, grated salty cucumbers and pour meat broth. For a short one to the lid.
   
4. Next, put the chopped potatoes, add finely chopped garlic and bay leaf. Stew all together for another 30 minutes.
   
5. Dish is ready. Bon Appetit.
   

Other Cooking Recipes Aza

Another option to prepare a pork aza:

1. 500 g pork is pre-rinsed and cleaned from the film. Next, chop into pieces and fry in the Kazan with vegetable oil 20 minutes before the formation of a crust.
2. Pour the meat with a small amount of hot water, and put out under the lid of 15 minutes.
3. Having evaporated over the water, add chopped onions in the amount of 2 pieces, mix everything and cook until it becomes soft.
4. 200 g of tomato paste mix with water in proportions 1: 1. Add a tomato mixture to meat and onions.
5. Pre-fry 5-6 medium potatoes and attach to the rest of the ingredients.
6. Salt everything and add spices to taste.
7. Led with a lid and stew on a slow heat for 20-30 minutes. After fully readiness, give a short time to stand the dish in a state of tomming.

1. Cut out 500-700 g of pork to large pieces and fry them on vegetable oil in a separate frying pan.
2. 1 Carrot, 2 onions and 2 tomatoes clean from the peel, finely cut.
3. In another pan fry 2 tbsp. Flour, often stirring it until it becomes brown.
4. 5-6 marinated cucumbers grate on a large grater.
5. Kazan lubricate with vegetable oil. Transfer roasted pork pieces and prepared sliced \u200b\u200bvegetables. Fry all 10 minutes and 5 more stew under the lid.
6. Pour 2 cups of meat broth and add a root flour. Mix well.
7. Add spices, 3-4 fine-dressed garlic cloves, 1 bay leaf and salt.
8. Prepare azu under the closed lid 20 minutes until the meat is ready.

With eggplants:

Recipe with mushrooms:Tasty dishes

If during the preparation of Azu to follow some tricks, then you can get a truly delicious dish:

1. If the meat after a long extinguishing continues to remain tough, then you should add a small piece of black rye bread.
2. The salty cucumber is better to use crisp and strong, otherwise when heating it turns into a cleaner.
3. Use a better fresh tomato or tomato paste, but not ketchup.
4. Garlic should be added to the dish shortly before readiness. He gives a piquancy dish.
5. After complete readiness of the AZ, it should be left under the closed lid for another 20 minutes.

VideoBept

How to cook azu from pork, you can look at the video:

Each hostess is simply necessary to prepare a traditional Tatar dish Aza. With a pork dish, it turns out tender, satisfying and, due to salted cucumbers and garlic, piquant.

The National Tatar dish won the recognition of most Russian families. Therefore, many are interested in how to prepare azu from pork in combination with cucumbers. There are quite a lot of delicious recipes that include both the traditional method of preparation and its variations. Consider everything in turn.

Azu from pork with cucumbers: "Classic genre"

• pork (Korean, cervical) - 400-450 gr.
• marinated cucumbers - 400 gr.
• tomato paste - 60 gr.
• onions - 2 pcs.
• garlic teeth - 3 pcs.
• parsley greens - 15 gr.
• tomatoes - 2-3 pcs.

Azu with pork and salty cucumbers is a traditional Tatar dish, respectively, first we will look at the classics.

1. Wash meat, dry, charge the equal size bars (not too large). Plush the mixture of chopped black punch and salt.

2. Lukovitsy to lie by half rings, parsley greens shred off without stems. Garlic teeth are free from the husks, chuck in the plates. Soler cucumbers are cut by straw or circles, who like it.

3. Prepare a mixture of tomato paste, a small amount of water (brine), chuckled parsley and garlic.

4. Tomatoes scat steer boiling water, then dip in cold water. Remove the skin, the flesh itself is a cube.

5. Before you cook the delicious α from pork with cucumbers, take a pitch with high sides. Pour the oil, split, throw meat on the roast.

6. When it covers his crust, add tomatoes with bow and cucumbers. Reduce fire on the average, check for 6 minutes, stir.

7. Now pour a diluted tomato paste with garlic pieces. Cover the dishes, still reduce the power of the plate, stew a third hour.

8. After the specified period, turn off, let it stand literally 10 minutes. Serve with puree from potatoes or boiled rice.

Azu in Tatar with pork and potatoes

• lemon - ¼ part
• marinated cucumbers - 3 pcs.
• potato - 6 pcs.
• pork clipping - 600 grams.
• tomato paste - 40 gr.
• garlic teeth - 4 pcs.
• onions - 1 pc.
• dill (greens) - 30 gr.

If you still do not know how to cook Azu, it's time to raise culinary skills. We offer you a dish of pork, cooked in Tatar.

1. Rinse meat cutting, let me dry, unblochemte the size of about 2 cm. Paint the potatoes, grind the cube.

2. Cucumbers slightly rinse from salt, tatch straw. Grind the purified bulbs by half rings, and the dill bailitate without stalks.

3. Before you cook azu from pork on this recipe with cucumbers, split the frying pan with vegetable oil. Throw meat pieces and fridge to the crust (12 minutes).

4. When the pork comes, send onions to it, check for 6 minutes. In the second pan, fridge potato cubes to rosy on oil.

5. Lemon Quarter Put in thin slices. Garlic grind the plates or skip through dft.

6. Add some water and tomato paste to pork. Enter the cucumbers. Cushion on low power around 10-12 minutes, stirring.

7. After the designated time, pumped the potatoes, season with salt and spices taste. Pour dill, add lemon pieces and garlic.

8. Lightly cover the dishes so that the hole remains. Tomite another quarter of an hour. Ready! Before tasting AZ, it is advisable to insist.

Azu with pork and bell pepper

• bouillon meat - 250 ml.
• sweet pepper - 260 gr.
• pork pulp - 550 gr.
• flour - 45 gr.
• carrots - 120 gr.
• onions - 100 gr.
• petrushka Fresh - 15 gr.
• salted cucumbers - 200 gr.

The presented Azu recipe has its own pork cooking technology. The dish is served with salty cucumbers.

1. Wash the vegetables and bailitate straw. Send roasting in vegetable oil to golden crust.

2. In parallel, bailitate the cucumbers with bars and throw to the rest of the vegetables. Fry components 5-7 minutes.

3. Before you cook Aza, it is necessary to cut out of pork excess fat and rinse meat. Get laundered with a paper towel and pour into slots. Send to vegetables. Meat with cucumbers should be twisted in a pan.

4. After that, move the ingredients to the edges of the pan, pour flour into the center. Fry until goldenness. Next, mix everything thoroughly.

5. Pour the broth by weight, add spices, leaning on your own taste. Tomit dish under the lid quarter of an hour.

Azu from pork with red wine

• salted cucumbers - 220 gr.
• pork - 440 gr.
• potatoes - 650 gr.
• onions red - 110 gr.
• bulgarian pepper - 450 gr.
• tomato paste - 50 ml.
• garlic - 4 teeth
• dry red wine - 120 ml.
• petrushka Fresh - 35 gr.

If you have not previously knew how to cook Aza, it is worth considering a detailed recipe. Pork dish with cucumbers is famous for an exquisite taste and an unforgettable aroma.

1. Prepare meat and charge pieces. Till onion by half rings. Send the pork to roasted in oil to ruddy crust.

2. Enter the onions, extinguish, the procedure will take no more than 10 minutes. Pepper with cucumbers Put in straw.

3. Clean potatoes and cut into small cubes. Send to meat pepper, tomato paste and cucumbers.

4. Pour some water. Tomit components under the lid about 12 minutes. After that, put the vegetables with meat into the pan and add wine.

5. Tomit products without potatoes are another 8-10 minutes. Next, you can pour potatoes. Pour another 0.5 liters. boiling water.

6. Carry me a dish on a lazy fire about a quarter of an hour. In parallel, pledge greens with garlic and throw to the bulk. Tomit another 10 minutes.

Deciding how to cook a hearty and appetizing Aza, consider all the options for dishes from pork with cucumbers. Try to pleasantly surprise close and relatives unique recipe.

Step-by-step recipes for cooking aza pork with salted cucumbers, potatoes, spices and red wine.

Option 1: Classic Pork Azu Recipe with Salty Cucumbers

Azu from pork is a variation of a famous Tatar dish. But in the original design for cooking beef is taken. From pork, the Kushanye is also obtained very tasty and satisfying. In addition to meat, various vegetables are used, spices. Salted or pickled cucumbers are added for piquancy when cooking, as well as cucumber brine.

The meat is necessarily roasted to a ruddy crust. And then stealing together with the rest of the recipe ingredients. Since almost in each version of the AZA, salted cucumbers or their brine are used, the salt is almost used. However, it should be kept at the ready if suddenly the stew will be slightly unfavorable.

Ingredients:

shelter pork neck;
one carrot;
one bulb;
1-2 tomato;
sunflower oil;
2-3 salted cucumbers
0.1 l of cucumber brine;
to taste a mixture of ground spices;
Wheat flour spoon.

Step-by-step recipe AZA from pork with salty cucumbers

Rinse pork cake. Take pieces with a fat. Arm yourself with paper towels - to dry all meat from moisture. Cut the piece of slices, then with a panel.

Clean the carrot with onions, dip in the water. Cut vegetables with thin straw. Also cut the salted cucumbers. Tomatoes twist in Cashitz.

In Kazan, pour a bit of sunflower oil - just lubricate the surface. Put on the fire. After a few minutes, lay meat into one layer. Fry at first from one side - to rosy. Then turn over, wait for a fairy crust again.

Add chopped vegetables and tomato puree to meat. Pize the cucumber brine and a little hot boiled water - 80-100 ml. Fit. Cushion with a closed lid on a weak heat - time will need about 35 minutes. Then to taste with ground pepper. Fit.

Divide flour in 40-50 ml of cold water. Pour meat. Mix quickly as soon as the sauce boils, turn off the heating. To the table, serve with a side dish. Suitable boiled potatoes or cereals.

To fall out of the pork, it is tasty and juicy, you should choose the right meat. The cervical or bladeal part of pork carcass is ideal. You can still take a packet.

Option 2: Quick Pork Azu Recipe in Multicooker

In a multicooker, make Azu is even easier. And the longest part of cooking will be cleaning and cutting vegetables and meat. Multicooker itself will cope with all the rest.

Ingredients:

shelter pork blades;
1-2 spoons of sunflower oil;
the head of the reptile bow;
clove of garlic;
1.5 spoons of tomato paste;
pickle;
one major tomato;
to taste salt;
1-2 Lovers List.

How to quickly cook azu from pork in a slow cooker

Sighten meat. Wet it with napkins to remove excess moisture. Cut the pork by storage.

Turn on the multicooker on the "frying" mode - 30 minutes. Fly liquid oil. Give it to warm up. Lay out all meat into one layer. Do not touch until the bottom side of the strokes roasted - this is 15 minutes.

As long as deal with other ingredients. Vegetables clean from all too much, rinse. Onions and cucumbers crush fine straws. And the garlic is selling through the press. Tomato also apply straw.

Turn the meat to the other side. Fry another quarter of an hour. Then add vegetables. Fit. Switch the mode to "quenching" - 60 minutes. Place the tomato paste, laurels. Pize the glass of hot boiled water. Close the lid. Wait for the termination of the program.

According to the rules of classic preparation of azu, meat is always cut by strokes, and vegetables straw. And this is not just like that. With such a cut, all ingredients simultaneously reach ready and become soft, fragrant and appetizing.

Option 3: Azu from pork with potatoes

With potatoes, the meat dish turns back. In addition, the need disappears separately to prepare a garnish.

Ingredients:

0.4 kg of potatoes;
480 g of pork;
spoon of sunflower oil;
as much cream or fused oil;
one sweet bell pepper;
chipping of the kumin;
turmeric;
1-2 pickled cucumbers;
teaspoon ketchup;
to taste salt;
At the request of fresh spiced greenery.

How to cook

Prepare ingredients for dishes. Clean potatoes, slip. Cut the tubers with a membranes while immerse in a cup with cold water. Pork rinse, wash the napkins. Cut meat with strokes. Bulgarian pepper and cucumbers grind straws.

In a saucepan with a thick bottom, pour liquid oil and put the creamy. Heat. Put meat. Fry to ruddy crust.

On paper napkins, dry the potato pars. Purchase to meat. There, send the cutting from vegetables - pepper, cucumbers. Stir. Cut the hammer of turmeric, cumin and ketchup.

Pour 1.5-2 glasses of hot water. Stir. Blank with a lid. Tow on weak heat for about an hour. Then try to taste - satisfy. Azu from pork with potatoes is ready to eat. Opportunate before serving, sprinkle with a cut from fresh greenery.

Take for cooking azu from pork with potatoes small pickled or salted cucumbers. They do not need to cut skin. And if you have only large copies, coarse peel should be cut off.

Option 4: Azu from pork with spices

To cook azu with spices use the most different seasonings and spices - cumin, quinent, turmeric, sweet paprika, red ground pepper. From such a mixture, the kushanye is obtained with a fragrant spicy bouquet and a very appetizing taste.

Ingredients:

kilogram pork blades;
one bows;
Half carrots;
spoon of sunflower oil;
a third of one lemon;
pinching of cumin;
as much kumin;
Third turmeric teaspira;
a couple of pinch of sweet paprika;
a bit of red hammer pepper;
0.15 kg of saline cucumbers;
0.4 liters of meat or vegetable broth;
1 tablespoon of wheat flour.

Step-by-step recipe

Skeil under the crane pork blade. Put on the towels to dry. Cut into small panels.

The bulb, together with carrots, clean, plunge into the water. Consider a bit. Crow straws. For carrots, you can take a grater.

Cucumbers Cut straws. Put in a small frying pan. Drip sunflower oil. Passerize a few minutes on weak fire.

In a saucepan with a thick bottom pour oil. Heat on strong fire. Put meat. If everything is correct, the oil will begin actively hiss. Fry to ruddy crust. Turn over, wait for a crust again. Give fire. Add vegetables, including cucumbers. Sick the juice from the lemon. Stir. Touch on slow fire.

In a mortar, connect the spice selected for the recipe. Ceiling a little. Sill to ingredients in a saucepan.

Fly hot broth. Stir. Heating up to minimal boiling. Prepare about an hour - before evaporation of almost half of the entire liquid.

Divide flour in 50-60 ml of cool water - until uniformity. Pour meat, mix. Wait for boil. Kushany is ready.

The spice mixture can be changed to taste and preferences. For example, the coriander, black or fragrant pepper, the tip of chili pepper or the scenery of the carnations. With the addition of these components, one should be neat, each - only one or two chopping.

Option 5: Azu from pork with red wine

Cutlery is taken for the recipe. It helps soften meat, making it even more and more gentle.

Ingredients:

one kilogram of meat - neck or blade;
a couple of shallot lows;
drop of sunflower oil;
one tomato;
teaspoon ketchup;
0.1-0.12 liters of red wine;
bunch of fresh parsley;
teaspoon of apple vinegar;
to taste salt.

How to cook

Clean and rinse onion and tomato. Cut vegetables. Rinse meat, be sure to wash away from moisture. Cut the pork with small pars.

In a high saucepan, drip oil. Heat. Put meat. Fry to ruddy colors - on a strong fire.

Add vegetables, mix. Fry a couple of minutes on moderate fire. Add ketchup, apple vinegar and red wine. Stir. Fly hot water - 1 cup. Carry further on weak fire. The roof is better to cover loosely.

When the liquid is almost evaporated, subsidize. Stir, remove from the fire.