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Pork azu with potatoes. Pork azu: necessary ingredients and cooking features

Pork azu with potatoes. Pork azu: necessary ingredients and cooking features

Azu is a dish of Tatar cuisine, the basis of which is lamb or beef. But another option that uses pork is also popular. We'll tell you how to cook it in this article.

Pork azu with pickles

Ingredients

Pork 400 grams Pickles 3 pieces) Water 400 milliliters Garlic 50 grams

Number of servings: 1
Cooking time: 1 minute

Pork azu: recipe with potatoes

Azu is a mixture of meat, fresh vegetables and pickles, seasoned with tomato sauce. The dish is simple and can be cooked in a frying pan or in a slow cooker. The original recipe uses fresh tomatoes, but they can be replaced with tomato paste.

Required Products:

lean pork – 400 g;
tomatoes – 500 g;
onion – 120 g;
peeled potatoes – 300 g;
pickled cucumbers – 3–4 pcs.;
water – 400 ml;
garlic – 50 g;
butter – 45 g;
dill, parsley, cilantro, green onions;
salt, ground black pepper, chili.

How to cook:

Cut the pork into pieces of 5–7 cm, fry in 25 g of butter until a light brown crust appears, transfer to a metal bowl.

Cut the peeled onion into thin rings or half rings and place in the pan where the meat was fried. Add meat to onions, salt and spices.

Place the tomatoes in boiling water for 2 minutes, remove them, pour them over with ice water, remove the skins, and grind them using a blender or meat grinder.

Place the onion and meat in a thick-walled pan and pour in tomato puree. Mix everything and cook over medium heat until the liquid has completely evaporated.

Add water and cook in a covered pan for about 45 minutes until the meat is tender.

Cut the potatoes into cubes or slices, fry in the remaining butter until half cooked.

Cut the cucumbers into small cubes, add to the meat, simmer for 2-3 minutes.

Add potatoes to the meat and cook over low heat for a quarter of an hour.

Finely chop the greens and garlic and mix.

Place the finished basics on plates and sprinkle with herbs.

Pork azu with pickles

In order to make the basics less caloric, it can be prepared without potatoes. Boiled rice and fresh vegetables are perfect as a side dish for this dish.

Required Products:

pork – 750 g;
pickled or pickled cucumbers – 5–7 pcs.;
carrots and onions – 150 g each;
flour – 25–30 g;
tomato paste – 30 ml;
sugar – 5 g;
chopped garlic – 35 g;
water – 500 ml;
butter or vegetable oil for frying;
salt, pepper mixture, bay leaf.

How to cook:

Cut the vegetables into thin strips, place in a deep heated frying pan or thick-walled pan with butter or vegetable oil, add salt, spices, and garlic. Fry for 10 minutes, stirring vigorously.

In a deep container, mix tomato paste and sugar, dilute with 100 ml of water.

Pour tomato sauce over the vegetables and cook covered for 10 minutes.

Cut the meat into plates or thin cubes, add to the vegetables, and simmer for a quarter of an hour over medium heat.

In a bowl, mix flour with 100 ml of cold water, stir until smooth, pour into meat and vegetables, add 300 ml of water, bay leaf, bring to taste. Cook for 10–15 minutes.

Azu is a hearty, aromatic and tasty meat dish. It can be served on its own or with a side dish of rice or a salad of fresh vegetables.

Azu is a traditional dish of Tatar cuisine. It is prepared from meat, potatoes and pickles in a spicy sauce. The classic Tatar recipe uses beef, lamb or young horse meat. For the Slavic taste, pork is more familiar, which in no way spoils the taste of the finished dish. The meat must be fried until golden brown, and only then simmered in sauce. Only pickled cucumbers prepared without a drop of vinegar should be used in cooking. If the skin of the cucumbers is tender, then you don’t have to remove it. You need to know that potatoes remain hard in an acidic environment, so they must be fried separately and only then dipped into the sauce. Instead of tomato paste, you can use fresh, well-ripened tomatoes.

For frying foods, it is best to use butter, although margarine and rendered pork fat will work. Be sure to sprinkle the finished dish with chopped dill or parsley. This will not only enrich it with vitamins, but also add a light spicy note.

Pork azu with pickles is a very tasty dish, but extremely high in calories. The fair half of humanity, concerned about extra pounds, should not get carried away with it.

Taste Info Meat main courses

Ingredients

for 4 servings:
Pork (pulp) – 500 g;
Pickled cucumbers (medium size) – 2 pcs.;
Tomato paste – 2 tbsp. l.;
Potatoes – 300 g;
Onions – 2 pcs.;
Garlic – 3 cloves;
Black peppercorns – 5 pcs.;
Butter – 2–2.5 tbsp. l.;
Salt - to taste.

Preparation time – 10 minutes. Cooking time – 1.5 hours.

How to cook Tatar-style pork with pickles

Wash the pork flesh, dry it and cut it across the grain into cubes 2 cm wide and 3–4 cm long.

Place the meat in a frying pan with heated oil and fry until golden brown.

Peel the onion and finely chop.

Fry the onion in oil until lightly golden.

Add onion and tomato paste to the meat, add salt to taste.

Stir the mixture and add hot water or broth so that the liquid only slightly covers the meat.

Cover the pan with a lid and simmer the meat for 40–50 minutes over low heat.

Peel the potatoes and cut into large pieces.

Fry the potatoes in oil until half cooked.

Peel the pickled cucumbers, cut into 4 pieces lengthwise and thinly slice crosswise.

Pickled cucumbers have a specific, “barrel flavor” that is not to everyone’s taste. In order not to spoil the finished dish, it is best to fry them in a frying pan with a small amount of butter before serving.

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Peel the garlic cloves from the dry shell and pass through a press or grind in a special garlic mill.

Add pickles, potatoes, garlic and peppercorns to the meat.

Simmer everything together for about 15 minutes under the lid. Add salt if necessary.

When serving the basics, it is advisable to sprinkle with chopped herbs.

Tatar-style pork azu is ideal for cooking in a slow cooker. To do this, you just need to put all the fried foods in the bowl of the device, pour in the prepared sauce and set the timer in the “Stew” mode for an hour and a half. After the beep, the dish is ready to be served.

A hearty oriental pork dish, a basic one, is easy to prepare at home if you use proven cooking recipes.

Pork azu, of course, is not a classic azu recipe, but nevertheless, as is usually and often the case, you can experiment. Azu according to this recipe turns out to be very tasty, tender, appetizing and, most importantly, satisfying.

Pork - 500 gr.
Pickled cucumbers - 6 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Flour - 2 tbsp.
Tomato paste - 2 tbsp.
Garlic - 2 cloves
Sugar
Spices
Bay leaf
Pepper mixture
Vegetable oil
Dried herbs

Wash, peel and cut carrots, pickled cucumbers and onions into strips. Pour vegetable oil into a frying pan and place the chopped vegetables in it. Add spices, salt, a mixture of peppers and chopped garlic. Fry the vegetables in a frying pan for 10 minutes.

Place tomato paste in a bowl, add 1 teaspoon of sugar, a little pepper to taste and pour 100 ml. clean water. Mix.

Pour tomato paste into the pan with stewed vegetables and simmer for about 5 minutes.

We thoroughly wash the meat under water and cut it into thin strips. Place the chopped meat in a frying pan with vegetables and fry everything together for 15 minutes over low heat.

Now it's time to prepare the gravy. We will make it from flour and water. To do this, pour 100 ml into the container. clean water and add 2 tablespoons of flour into it, stirring constantly. Mix thoroughly so that there are no lumps left.

Pour the prepared gravy into the frying pan with vegetables and meat, stir and pour in another 1 glass of clean water. Add bay leaf and spices if desired. Cover the pan with a lid and simmer for 10 minutes.

After 10 minutes, remove the pan from the heat, for 10 minutes our dish is still infused, and then you can put it in portions on plates. You can use potatoes, rice or pasta as a side dish. That's it, pork azu is ready.

Recipe 2: Pork basics with pickles

Today we will prepare a very tasty and satisfying Tatar-style azu with pork pickles (recipe with photo). Its ingredients are quite simple and economical, they can be found in every kitchen. Azu is especially suitable for those who love aromatic and peppery oriental dishes. Follow the steps listed below exactly and the finished result will please everyone.

400 grams of pork;
6 potatoes;
2 onions;
4 pickled cucumbers;
3 tomatoes;
50 grams of butter;
ground black pepper to your taste;
hot red ground pepper to your taste;
3 cloves of garlic;
parsley to your taste;
green dill to your taste;
green onions to your taste;
salt to your taste;
400 milliliters of water.

The selected piece of meat must be thoroughly washed and cut into medium pieces.

Take half of the specified amount of butter and place it in a frying pan (first place it on the fire and heat it well).

Place pieces of meat into melted butter. Fry them until thin brown.

Place the finished fried meat in a separate bowl. Peel and cut the onion into thin half rings.

Then place the onion in the same pan in which you cooked the meat. Keep it on medium heat until golden brown.

Once the onion is ready, add the meat to it, salt and pepper to your taste.

Assemble the meat grinder and grind the washed tomatoes in it. You should now have tomato puree.

Take a suitable saucepan (preferably thick-walled) and place the onion with meat in it, and pour tomato puree on top.

Mix the ingredients well and turn the saucepan to medium heat. Cook everything until the excess tomato liquid has evaporated.

Then pour in the water, turn the heat down even lower and simmer everything for about forty to fifty minutes under the lid closed. At the end, the meat should be completely cooked (soft).

Meanwhile, peel the potatoes, rinse them and cut them into slices.

Put the frying pan back on the heat, put the remaining piece of butter in it, and add the potatoes. Fry it until half cooked.

Cut the pickled cucumbers into small and thin pieces.

When the meat becomes soft, add pickles and simmer the dish for another minute and a half.

Add the previously cooked potatoes. Keep the pan on the heat for another ten to fifteen minutes (on low heat) until the potatoes are done.

Chop the washed greens and garlic, chop everything finely and mix into one mass.

The fragrant basics are ready! Serve it to the table, arranging it in portions on plates. Sprinkle the mixture of herbs and garlic on top. Bon appetit!

Recipe 3, step by step: basic Tatar pork

Juicy finely chopped meat, stewed with sweet onions, potatoes, spicy aromatic garlic and pickles. All this is slowly simmered in tomato juice. But, despite the long cooking process, Tatar-style azu with pork pickles, the recipe with photo of which we offer, does not turn out overcooked, but retains a crumbly structure. Typically, this dish is made with beef, but in this recipe it is replaced with pork. Thanks to this, the food becomes especially juicy and tender. It is important to take cucumbers that have been pickled without special spices. Then the aroma of the basics will not be overwhelmed by third-party odors of spices or herbs.

300 g pork,
600 g potatoes,
2 -3 pickled cucumbers,
200 ml tomato juice (or tomato paste diluted in water),
2 cloves of garlic,
3-5 heads of onions,
salt and pepper - to taste,
greens - to taste.

We wash the piece of pork. Cut into thin strips or straws. Be sure to cut across the grain - this way it will turn out soft.

Fry covered with a little oil. Cook until it turns white and slightly browned.

Chop the onions into half rings and add to the pan. Fry for 6-8 minutes, stirring constantly.

We cut the cucumbers, as for Olivier salad, into small squares. Some people grate them to make it faster. But then such thin straws may not be felt in the finished basics.

We also chop the peeled garlic cloves with a knife. Add both ingredients to the onion and meat.

Fill with freshly squeezed or purchased tomato juice. Add salt and pepper, tasting. Record the time and simmer covered for about 10 minutes.

Transfer the vegetables and meat into a saucepan or cauldron. Add enough water to cover the food. Simmer over low heat. Cut the peeled potato tubers into strips. Fry it until half cooked and add it to the meat.

Add water again. Its level should be one finger higher than the potatoes. Let it simmer until fully cooked.

It is important to remove the pan from the stove before the potatoes fall apart.

Place on plates and sprinkle with finely chopped herbs. It could be parsley, cilantro or green onions.

Tips: If the meat is stewed for too long while remaining tough, you can speed up the process. To do this, simply place a small slice of black bread in the pan or add soda on the tip of a knife.

If you let the prepared Tatar-style azu made from pork and pickled cucumbers sit under the lid for ten minutes, it will turn out even more aromatic.

Bon appetit!

Recipe 4: pork basics with potatoes (step by step)

This traditional Tatar dish must be cooked in a cauldron. But unfortunately, I don’t have a cauldron, and yet I cook this dish according to the same principle by which a traditional dish is prepared, using a saucepan as a utensil and a frying pan for frying.

pork - 400 gr.;
potatoes - 6 pcs.;
onions - 2 pcs;
garlic - 3 cloves;
pickled cucumbers - 3 pcs.;
tomato paste - 1 tbsp;
salt - to taste;
ground black pepper - to taste;
davrovy leaf - 2 sheets;
water - 700 ml.

Wash the pork meat, cut into slices and lightly fry in a frying pan with oil.

Cut the onion into thin half rings.

Add chopped onions to the slices of meat, mix and fry everything together until the onions are ready.

Pickled cucumbers must be grated on a coarse grater.

Add grated pickles, tomato paste to the meat and onions, add water, mix and simmer everything together until the meat is completely cooked.

Meanwhile, wash, peel, cut the potatoes into slices and fry separately in oil until half cooked.

Place the potatoes with the meat, add chopped garlic, bay leaf, salt and pepper to taste.

Mix everything and simmer with the lid closed until the potatoes are completely cooked.

The finished dish is incredibly tasty and rich in flavor.

Recipe 5: Pork Basics with Milk Gravy

Meat (pork) - approximately 700-800 g
Pickled cucumbers - 6-7 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Dried herbs (parsley, dill)
Mixed peppercorns - to taste
Salt - to taste
Flour - 1-2 tbsp.
Tomato paste - 2 tbsp.
Bay leaf - 1-2 pcs.
Sugar - 1 tsp.
Spices - to taste
Garlic - 2 teeth.
Vegetable oil
Water - 2 glasses

Cut carrots, onions and cucumbers into thin strips.

Place vegetables in a frying pan, add vegetable oil, add spices, salt and pepper to taste. Add chopped garlic to the vegetables and fry for 10 minutes.

Place tomato paste in a small container, add 1 tsp. sugar and pepper to taste. Add 100 ml of water and stir.

Pour the tomato mixture over the vegetables and simmer covered for another 5 minutes.

Meanwhile, cut the meat into thin strips. We send the chopped meat to the vegetables. Fry meat and vegetables for 15 minutes. over low heat.

Since I don't add potatoes to the basics, I'll make a flour gravy.

I put flour into a container and pour 100 ml of cold water. I mix everything so that there are no lumps, and pour the liquid into the base, stir and pour in another 1 glass of water. Add bay leaf and spices. Cover with a lid and simmer for another 10 minutes.

Serve this basic recipe with mashed potatoes or just boiled potatoes.

Recipe 6: pork basics in a slow cooker (with photo)

Pork pulp0.5 kg
Potatoes6 pcs.
Onion 1 pc.
Carrot 1 pc.
Garlic 3 teeth
Pickled cucumber 3 pcs.
Tomato paste 2 tbsp.
Bay leaf 2 pcs.
Water 1 tbsp.
Greens 2 tbsp.
Spices to taste
Salt to taste
Vegetable oil in fact

Pour a little oil into the bottom of the multicooker bowl and add the meat, cut into small pieces.

Add salt and cook on “frying” mode until golden brown.

Then add the diced onion.

When the onion becomes soft, you need to add the carrots. I also chop it into small cubes.

When the vegetables are ready, add chopped garlic and diced cucumbers.

After a couple of minutes, add tomato paste and cook everything together for another 2-3 minutes.

While the meat and vegetables are cooking, I separately fry the diced potatoes, adding a little salt. Fry until the potatoes are browned.

At the end, add a glass of water, herbs, fried potatoes, bay leaves, spices and salt as needed. Cook everything together for about 15-20 minutes on the “stew” mode. The meat should be tender and the potatoes soft.

It turns out to be a very tasty and aromatic dish! Bon appetit!

Recipe 7, simple: how to cook pork basics

Azu is a bright representative of Tatar cuisine. A very simple and tasty complete dish. The most important thing is that there are few ingredients and they are available to every housewife.

meat 400 g
onion 1 piece
pickled cucumbers 3 pcs
garlic 4 cloves
potatoes 7 pcs
tomato paste 3 tbsp.
bay leaf 1 piece
salt and spices to taste
ground allspice to taste
sunflower oil 50 g

Traditionally, “azu” is prepared from lamb or beef and stewed in a cauldron, but my recipe is slightly modified, so I used pork and will stew it in an ordinary deep frying pan. Wash the meat and cut into strips or small oblong pieces. Let's dry.

Peel the potatoes and wash them. Cut the potatoes into large strips. The pieces should be larger, approximately the same size as the meat. Fry the potatoes in a frying pan until half cooked, turning occasionally. Let's add a little salt.

In a separate frying pan, fry the pork in a small amount of vegetable oil and add a little salt.

Peel and wash the onion and garlic cloves. Cut the onion into half rings and the garlic into large pieces. I always chop everything larger, but for those who don’t like it, chop the onion smaller and put the garlic through a garlic press. Add them to the meat, fry, stirring occasionally.

Cut the pickled cucumbers into small cubes. Add to meat. Add a couple of tablespoons of tomato paste and a little water. Mix everything well and add spices, pepper and bay leaf to taste. Simmer for a couple of minutes and add potatoes to the mixture. Gently mix and simmer until the potatoes are ready. It is important to taste the potatoes periodically to prevent them from falling apart.

"Azu" is ready. The meat turns out tender and aromatic, the potatoes in the finished dish serve as an excellent side dish, and pickles give the dish a pleasant sourness. Pour the meat onto plates, decorate with finely chopped herbs and invite your family to the table) Bon appetit!

An amazing dish - pork basics - has already won recognition in many countries and is loved by chefs. It is credited with Tatar origin, supposedly coming from the distorted “azdyk”, which means “food”. In the original it is made from horse meat, but modern housewives have already invented many recipes, of which the most delicious is with pork.

How to cook pork basics with cucumbers?

The most delicious azu is made from pork, this is recognized by all experienced chefs. Tatars prefer lamb or beef, but it turns out less rich and satisfying. The dish is similar to regular meat gravy, only with an unusual twist - pickles! They add an unusual taste and slight piquancy.

Traditionally, the basics are prepared from pork and potatoes; tubers are as integral a component of the dish as pickles.
Meat and vegetables are fried in ghee.
Pickled cucumbers are cleaned of large seeds.
It is better to use the neck, side part of the ham - it is juicier.
You can replace pork with a loin with a small layer of fat.

Some researchers believe that the name of the dish has a Persian origin, and is translated as “a spicy mixture of sauce and meat.” Among the spices, the best additions to Tatar-style pork are hops-suneli, black, ground pepper and paprika, crushed barberry, and potatoes are served as a side dish.

Ingredients:

onions – 2 pcs.;
meat – 500 g;
carrots – 1 pc.;
water – 2 tbsp.;
sugar – 1 tsp;
cucumbers – 2 pcs.;
tomato paste – 2 tbsp. l.;
flour – 2 tbsp. l.;
garlic – 2 cloves;
dill - 1 bunch.

Preparation

Cut the meat, fry.
Pour water with bay leaf, simmer for 10 minutes.
Chop the onion and carrots, fry with tomato, sugar and salt.
Chop the cucumbers, add to the sauce, stir, sauté for 5 minutes with spices.
Fry the flour, add.
Add the flour and cucumbers to the meat and simmer for 20 minutes.
Add garlic, herbs, stir.
Pork azu should sit for 15 minutes.

Pork azu without cucumbers

Pork meat basics can be prepared without cucumbers, but the taste will need to be compensated with spices. A mixture of tomato paste and sour cream will add tenderness to the gravy; the garlic must be crushed. For such a dish, it is not potatoes that are suitable, but rice; it is boiled separately, although some housewives have tried to stew the cereal directly in the gravy.

Ingredients:

meat – 1 kg;
onion – 1 pc.;
flour - 3 tbsp. l.;
tomato paste – 2 tbsp. l.;
sour cream – 2 tbsp. l.;
greens - 1 bunch.

Preparation

Cut the meat, fry.
Chop the onion, add to the meat, simmer until soft.
Add flour, stir.
Pour water, add sour cream, tomato, simmer for an hour.
Sprinkle pork azu with herbs.

Pork azu without potatoes

The basic pork recipe includes different options; the meat can be stewed either with potatoes or cereal, or separately from them. Standardly, all ingredients are fried and then cooked together; many housewives compensate for the lack of potatoes with flour sauce or add flour or a little starch to the frying dish.

Ingredients:

meat – 700 g;
cucumbers – 6 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
greens – 1 bunch;
sugar – 1 tsp;
flour – 2 tbsp. l.;
tomato paste – 2 tbsp. l.;
garlic – 2 cloves;
water – 2 tbsp.

Preparation

Chop carrots, onions and cucumbers and fry with spices.
Add tomato, sugar, simmer for 5 minutes.
Chop the meat and sauté with vegetables for 15 minutes.
Dilute flour with water and pour in.
Add bay leaf and spices, simmer for 10 minutes.

Another original recipe for pork basics with pickles - with ribs and potatoes. Experienced chefs believe that such meat has a sweetish, juicy taste; the main thing is to choose moderately fatty pieces and simmer longer so that the flesh comes off the bone well. The dish tastes like thick hodgepodge.

Ingredients:

ribs – 500 g;
potatoes – 1 kg;
cucumbers – 250 g;
onion – 1 pc.;
tomato paste – 2 tbsp. l.;
oil – 100 ml.

Preparation

Chop the ribs and fry.
Chop the onion and simmer with cucumbers and tomatoes.
Add roasting and seasonings, and potatoes to the meat.
Azu with pork ribs is stewed until the meat is soft.

Pork azu with rice

The dish is very easy to prepare according to the recipe described below. Initially, it was eaten without additives, but much later they began to supplement it with cereals. A very tasty homemade pork azu is made with tomatoes and rice, which absorbs fat without excess. It is better to cook in a cauldron or deep frying pan.

Ingredients:

rice – 450 g;
onions – 2 pcs.;
tomatoes – 6 pcs.;
meat – 450 g;
garlic – 2 cloves;
oil – 3 tbsp. l.;
cucumbers – 3 pcs.;
greens - 1 bunch.

Preparation

Boil the rice, cool.
Chop the meat, tomatoes, cucumbers and onions.
Fry the meat with onions until crisp, add vegetables, simmer until juiced.
Pour water, salt and pepper, cook for 25 minutes.
Add rice, sprinkle with herbs.
Infuse the basics with pork rice for 15 minutes.

A tender, melt-in-your-mouth treat will be made from the tenderloin; such a basic pork dish with gravy is not a shame to serve to guests; any side dish will go well with it. Instead of pickled cucumbers, you can put pickled or pickled cucumbers, with a lot of spices and herbs. It is better to buy pork pulp from the shoulder part.

Ingredients:

meat – 700 g;
cucumbers – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
tomato paste – 1 tbsp. l.;
potatoes – 6 pcs.;
garlic – 4 cloves.

Preparation

Cut the meat, fry.
Chop the cucumbers and add to the pork.
Add water and tomatoes, boil.
Chop the onion and carrots and add to the frying pan with spices and garlic.
Simmer for 20 minutes, then add chopped potatoes.
Keep on fire for another 20 minutes, leave.

A good base of pork with pickles is also obtained from the meat. The meat should be pink in color, without overflow. It is better if the fat is distributed evenly; it is worth buying pieces with skin; such meat remains juicier and more tender when cooked. There should be no more fat in the ham than pulp.

Ingredients:

pork – 500 g;
potatoes – 700 g;
onions – 2 pcs.;
cucumbers – 3 pcs.;
tomato paste – 1 tbsp. l.;
tomato – 1 pc.;
garlic – 3-4 cloves;
greens - 1 bunch.

Preparation

Chop the onion, tomato and cucumbers.
Fry the pork.
Sauté onion with tomato, tomato paste and cucumbers.
Transfer to the meat, add water, simmer for 20 minutes.
Cut the potatoes and fry them.
Add with spices and salt, simmer for 5-7 minutes.
Season with garlic and herbs.

Pork in the oven is called classic; with this preparation, the products are stewed in and are maximally saturated with the aroma of spices. It is better to put peppercorns, cilantro, paprika. Spicy sauce is made from tomato paste with mayonnaise. It is more convenient to cook pork basics in pots in the oven.

Ingredients:

pork – 0.5 kg;
carrots – 2 pcs.;
ketchup – 2 tbsp. l.;
cucumbers – 6 pcs.;
mayonnaise – 2 tbsp. l.;
onions – 2 pcs.;
greens - 2 bunches.

Preparation

Chop cucumbers and meat, fry with salt and pepper.
Chop the onion and carrots and simmer.
Cut the potatoes and fry them.
Mix ketchup with mayonnaise.
Place cucumbers, meat, half the sauce, vegetables on the bottom of the pots, “cover” with the sauce.
Simmer for 30 minutes, sprinkle with herbs.

Pork azu in a slow cooker

The easiest way to make pork is in a slow cooker. Some housewives even add a little brine to the gravy, but then the dish needs much less salt. Tomato paste can be replaced with ketchup or sauce, but experienced chefs believe that such a replacement does not change the taste for the better.

Ingredients.

Pork azu with pickles is a dish reminiscent of a traditional Tatar recipe. It’s quick and easy to prepare – even a novice housewife can handle it!

Ingredients

Recipe for basic pork with pickles

Rinse the pork under running cold water, pat dry with paper towels and cut into thin strips. Cut the onion into small cubes and fry in vegetable or butter until half cooked. Add the meat to the frying pan and fry on all sides for a few minutes.

Chop the tomatoes (you can do this using a meat grinder), crush the garlic and add to the meat. Simmer the contents of the pan for 5 minutes. Cut the pickled cucumbers into small cubes and also place in the frying pan. Add boiled water or chicken broth, whatever you prefer.

Diversify your menu with flavorful meat basics! Simmer everything for about 10 minutes, then turn off the heat. Cut the potatoes into thick slices and fry in a separate frying pan until half cooked. Add to meat with vegetables and simmer until potatoes are ready. Add salt and spices. Garnish the finished dish with herbs and serve with fresh vegetables and various sauces. Helpful Tips:

You can add carrots and bell peppers to the pork base - this will make the dish even brighter and more satisfying.
You can use tomato paste or sour cream as a dressing - just add a small amount to the meat and potatoes a couple of minutes before cooking.

Bon appetit!