Azu in Tatar (with Pickled Cucumbers)

by Editorial Staff

I present to your attention the recipe for the basics in Tatar. In fact, azu is a fairly simple dish, the main ingredient of which is meat (most often lamb, beef, pork, or horse meat). Today’s cooking method is not quite ordinary, we will cook the basics in Tatar in a cauldron over a fire. This dish will make it even tastier!


  • Beef (pulp) – 1 kg
  • Young potatoes – 1 kg
  • Onions – 1 kg
  • Pickled cucumbers – 3 pcs.
  • Pureed tomatoes – 100 ml
  • Fresh parsley – 1 bunch
  • Fresh dill – 1 bunch
  • Garlic – 1 head
  • Melted butter – 70 g
  • Meat broth – 400 ml
  • Bay leaf – 1-2 pcs.
  • Salt to taste
  • Freshly ground pepper – to taste


  1. You can use different types of meat for cooking azu, such as pork, beef, horse meat, lamb, however, for my taste, the most delicious azu is obtained from beef or lamb.Cut the meat into oblong pieces no more than 1.5 cm thick.
  2. Let’s move on to the bow. The optimum ratio of onion and meat in this dish is 1 to 1. The onion must be cut into half rings.
  3. At this stage, I recommend lighting the hearth and putting a cauldron on it. Before frying the meat, put the melted butter in the cauldron, I use about 50 g. Melt the butter and grease the cauldron walls.
  4. Place the beef in the cauldron. Fry the meat in ghee for 3 minutes.
  5. Add onions to the cauldron. Mix the onion with the meat.
  6. When the onion becomes soft, pour the broth into the cauldron. We cover the cauldron with a lid and leave the meat to simmer for 30 minutes.
  7. Cut the pickled cucumbers into large strips. Do not cut them finely. I recommend using a cask cucumbers.
  8. Optionally, not very large, chop the parsley and dill.
  9. Peel the garlic and cut into small cubes. If desired, the garlic can be passed through a press, but I like it better when it is chopped.
  10. Mix the garlic with herbs and set aside.
  11. To speed up the preparation of the basics in Tatar style, I recommend frying the potatoes separately in a pan. We cut the potatoes. I advise you not to cut it too small. I use young potatoes, so I didn’t peel them. Fry the potatoes a little in the remaining ghee. This must be done halfway through, within 10-15 minutes.
  12. 30 minutes after we left the cauldron, it was time to return to it. Add pickled cucumbers and mashed tomatoes to the cauldron (if desired, they can be replaced with tomato paste). Mix the contents of the cauldron. Leave the meat with cucumbers and tomatoes to stew over low heat for another 30 minutes.
  13. After the specified time has passed, add potatoes, salt, freshly ground pepper, and bay leaf to the cauldron. We mix. We leave the cauldron on fire for 15 minutes. Before removing the cauldron from the heat, sprinkle the basics with a mixture of herbs and garlic, which we prepared earlier. Close the cauldron with a lid and remove from heat, let stand for about 10 minutes.

Enjoy your meal!

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