Each national cuisine has its own traditional dishes: Kazakh lagman, Tatar azu, French onion soup, Hungarian goulash, Georgian khinkali, etc. Azu can, so that everyone understands what is at stake, can be called simpler - stew. Only here, instead of beef, lamb, chicken, horse meat or pork is used. The sauce will be spicy, cucumbers are added if desired. Let's learn how to cook the basics in Tatar.
It is necessary
- potatoes - 550 g;
- beef pulp - 650 g;
- vegetable or ghee - 4 tablespoons;
- pickled cucumbers - 3 pcs;
- greens and garlic;
- tomato paste - 2 tablespoons;
- onions - 2 pcs;
- pepper and salt.
Instructions
Step 1
Cut the meat into cubes, fry until half cooked in oil. Chop the onions into small pieces and sauté them in another pan, add the tomato, stir and fry for a few more minutes.
Step 2
Transfer the roast and meat to a saucepan or saucepan, pepper and salt. Pour in 2 cups of boiled warm water and simmer for 60 minutes on low heat.
Step 3
Peel the potatoes and cut into cubes, then sauté them in fat on medium heat. It is not necessary to bring the potatoes to readiness, let them be slightly overcooked.
Step 4
Saute the finely chopped cucumbers in a separate skillet. Add cucumbers, potatoes to a saucepan and simmer all together until tender with a low boil. You can also do otherwise - put the ingredients in the pots and cook the dish in them.
Step 5
Before serving, arrange the basics in Tatar style on plates, or serve directly in pots, sprinkle with chopped herbs and garlic. Serve with ginger and pickled onions.
