Tatar-style azu with potatoes
4 servings
80 minutes
Azu Tatar style with potatoes is a traditional dish of Tatar cuisine rich in flavors and aromas. Its history dates back to ancient nomadic traditions when meat was stewed with vegetables to create hearty and nutritious meals. This recipe uses tender meat sautéed with onions and pickled cucumbers that add a slight tanginess and zest. Potatoes fried to a golden crust provide a pleasant texture and rich flavor to the dish. Tomatoes add softness and juiciness, while spices enhance its aromatic depth. This azu is served hot, soaked in a rich broth that pairs perfectly with fresh bread. The dish is versatile: it can be prepared for both everyday dinners and festive tables, bringing the warmth of home cooking.
1
Boil the meat until half-cooked to make it juicier and softer. Cut into small pieces. Keep the broth, it will still be useful.
- Meat: 0.5 kg
2
Slice the potatoes and fry until golden brown. Not until fully cooked!
- Potato: 800 g
3
In a deep skillet with a thick bottom, sauté the onion in oil. When the onion turns golden, add diced cucumbers and tomato paste. Sauté everything together.
- Onion: 2 heads
- Pickles: 300 g
- Tomato paste: 1 tablespoon
4
Then add the semi-cooked meat and potatoes to the vegetables. Add salt, spices, and pour in broth to cover the dish, reduce the heat, and simmer until fully cooked.
- Meat: 0.5 kg
- Potato: 800 g
- Salt: to taste
- Spices: to taste