Azu

• Azu // Brief Encyclopedia of Household. Volume 1. - M .: Great Soviet Encyclopedia, 1959. - S. 8. - 772 p.
• Akhmetzyanov Yu.A. Azu in Tatar (meat dishes) // Tatar dishes. - Kazan: Tatar book publishing house, 1969. - S. 121. - 271 p.
• Adiatulin F. Azu in Tatar (mutton dishes) // Real Tatar cuisine. - SPb. : Dilya, 2011 .-- 160 s.

This is a meaty, very satisfying dish, which includes various vegetable ingredients, including potatoes. As a rule, Tatar-style cooking of beef from Tatar is held in high esteem. There are other meat preferences that take into account the beliefs and customs of the people. Therefore, the classic preparation of Tazu in style allows the use of lamb and horse meat. Recently, lighter options have been spreading where chicken, turkey or rabbit is used as a meat base. They even cook basics of pork in Tatar.

The name of the dish itself indicates its historical roots. The history of the recipe of Azu in Tatar goes back centuries. In Turkic languages, the word “food” sounds like “azdyk”, which is very similar to the basics. And in ancient Persia, this word was called small pieces of meat. Meat - the main component of the Tatar as in Tatar was among nomadic herders in great abundance. It can be assumed that during their conquest campaigns they occupied areas with developed crop production and vegetable growing. Then the meat and vegetables combined. Potatoes came into this dish much later, around the 18th century. Now he has become inseparable from the meat in this dish and the question of how to cook the Tatar-style basics, in many cases there will be an answer that it is necessary to stew the meat with potatoes and pickles.

Calorie Azu is 214 kcal per 100 grams of product.

Azu is usually prepared from beef or lamb, with the addition of vegetable oil, tomato paste, flour, pickled cucumbers and onions. Other vegetables are sometimes added.

In its composition, azu contains vitamins B1, B2, C, E, and the minerals Ca, Fe, Mg, P.

Meat is an antioxidant for the body, helps with fatigue. Eating beef is recommended for people who suffer from iron deficiency anemia.

However, it is worth remembering that the cholesterol found in meat contributes to the development of cardiovascular diseases, as well as kidney and liver diseases. Therefore, do not overeat meat dishes.

The ingredients added to the basics can be different in different recipes, it depends on the meat used.

The classic Tatar basque recipe with beef provides for cooking in two dishes at once - a cauldron and a separate frying pan for frying components. First, the meat is fried in a cauldron, then water is poured there to stew the meat. In a separate frying pan in vegetable oil, all components are fried. And separately. Onions, carrots, pickles, tomatoes, potatoes. Each time, the fried component is laid in a cauldron. A decent portion of vegetable oil also gets there. Our basics in Tatar with beef become unnecessarily heavy. For 5 components, including potatoes, we need almost a glass of vegetable oil. Modern trends in cooking adhere to a different direction.

Calories, kcal:

214

Proteins, g:

11.9

Fats, g:

14.2

Carbohydrates, g:

10.2

This is a lite version of the Tatar basics. It provides for the simultaneous laying and frying of all vegetable components. Potato roasting is not applicable. For cooking, we need a deep frying pan or a cauldron for frying all components. Getting down.

1. We rinse the potatoes in cold water and clean it.
2. We clean carrots and onions, get pickled cucumber, you can add a little spicy pickled green tomatoes.
3. Open the stew, peel the garlic.
4. Finely chopped carrots and pickles.
5. Finely chop the onions, green tomatoes and hot peppers.
6. Cut potatoes into small slices.
7. We spread the stew in a plate and add the chopped garlic and bay leaf - these components are laid last.
8. Pour vegetable oil into the cauldron and lay all the vegetables for roasting immediately. Except potatoes! The vegetables are first stewed for about 15 minutes, then when the moisture boils away, they need to be slightly fried. The degree of frying is controlled by onions and carrots. A brown color should appear at the ends of the pieces of vegetables.
9. Add 1.5 cups of water, tomato paste or mashed tomatoes. Solim. Cook for 5 minutes and lay the potatoes. Potatoes are cooked until almost cooked. After that, lay the stew, garlic and bay leaf. It should be remembered that modern stew contains a lot of salt. Therefore, salt the vegetable mixture is necessary in a minimal amount. After cooking, give the basics in Tatar with stew a little insist and gain flavor. There are two possible options for serving this dish. If there is a lot of moisture left, and rich gravy has formed, the dish can be eaten with a spoon. If the basics in Tatar turned out to be thick, you can feed the fork. It is advisable to sprinkle the finished dish with chopped herbs.

• one can of beef stew;
• potatoes - 0.7 kg;
• large carrots - 1 piece;
• large pickled cucumber - 1 piece;
• red tomatoes - 2 pieces, or 100 g of tomato paste;
• vegetable oil - 3 tablespoons;
• hot red pepper - 1 piece;
• garlic - 3 cloves;
• bay leaf - 1 piece;
• salt - 1 teaspoon.

The classic Tatar basque recipe with beef will require a large amount of vegetable oil, while in a lightweight recipe you can do two or three spoons. Additionally, you can separate the beef fat from the stew and not use it in the preparation of Tatar-style basics. The taste and aroma of the dish, its principles will be preserved, but the calorie content will be significantly reduced.