How to cook azu from meat or poultry

The recipe for cooking azu came in many cuisines from the Tatar traditions of cooking meat dishes. However, its analogs can be found in the German cuisine - aintopf, in the culinary traditions of Hungarians - goulash, from the French - fricassee.

Want to learn how to cook aza in Tatar?

To prepare this dish in the classical version you will need cauldron, ghee, beef or lamb, a pair of onions, a few potatoes and pickles, tomato paste or tomatoes in your own juice, salt, meat broth, a mixture of peppers.

Onions for a dish are cut into thin half rings, cucumbers are peeled and cut into strips. Meat is cut into small pieces and fried until a crust is formed on preheated melted butter. Meat pieces should not give juice! This is necessary to prepare aza properly.

The meat is transferred to a plate, and in a cauliflower with a small addition of melted butter the onions are fried until golden. Meat is added to the onion and seasoned with a mixture of peppers, lightly fried. Then add the tomatoes, the mixture warms up until it becomes reddish "tomato" color. The meat broth is added to the cauldron, the azu is left to extinguish for 40-50 minutes.

In parallel, in a small saucepan, pickled cucumbers stew in a small amount of meat broth, and potatoes, cut into small pieces, are fried in melted butter almost to the ready. Further in the pot is added potatoes with cucumbers, aza is stewed for about a quarter of an hour. The finished dish is sprinkled with a mixture of garlic, parsley and dill. Served with Tatar cakes.

How to cook aza in the classical version, if you do not have kazan? In this case, you can take an ordinary saucepan with a thick bottom, a Chinese frying pan wok or a cast-iron sotejnitsu.

For those who follow the figure, there will be actual information on how to cook azu from turkey. To do this, 4 servings should be taken:

- a kilogram of turkey fillet;

- 250 ml of water and chicken broth;

- two onions;

- 30 grams of butter, 60 ml of cream;

- one carrot and a celery root ;

- a tablespoon of wheat flour, salt, black pepper;

- 100 g of champignons;

- 1/3 tsp. Thyme.

The turkey fillet should be cut into strips, peppered, salt and fry in a frying pan with a thick bottom for 5 minutes. Meat is taken out on a plate. Onions, carrots, celery and mushrooms are finely chopped. Onions are roasted after a turkey, mushrooms, celery, carrots are added, the mixture is sprinkled with flour and fried for another seven minutes.

Add hot water and broth, the azu is brought to a boil. Then thyme, pepper, salt is added to the frying pan, turkey fillets are returned. Azu stews about half an hour, refueled with cream.

If you want to know the main secret, how to prepare aza in the best way, then at last we disclose it to you. It is necessary to take ghee or good butter. In addition, experienced chefs often prepare it in advance and store it in clay pots, which allows the dish to brew overnight and acquire new flavors that only improve the azule from any kind of meat.