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Homemade dinner
Tatar Azu with potatoes

Tatar Azu with Potatoes

Made from everyday ingredients, for a family dinner! Azu is a traditional Tatar dish of meat braised with vegetables, with a tangy kick from pickled or salted cucumbers. This version adds potatoes, which is handy — the meat and the side come together in one pot.

Julia M.

Recipe author

Composition / ingredients

Servings:

Beef

400

Onion

Carrots

Tomatoes

Pickled cucumbers

Potatoes

800

Vegetable oil

Water

Spices dry

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 5 g

Fats 20 % 3 g

Carbohydrates 47 % 7 g

74 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Ready to make Tatar azu with potatoes? Rinse and thoroughly pat dry a piece of beef, then cut it into small pieces. Set the pot you'll cook the azu in over medium heat right away, pour in a little vegetable oil, and heat it well. Add the sliced beef and fry over medium heat until golden.
Step 2:

Peel the onion and carrot. Grate the carrot on the coarse holes of a box grater and chop the onion. Add the vegetables to the pot with the meat. Lower the heat and braise the meat and vegetables together for about 10 minutes.
Step 3:

Meanwhile, cut the washed tomatoes into pieces. Grate the pickles on the coarse holes of a box grater, or simply chop them with a knife — I prefer them grated. Add the tomatoes and pickles to the pot and keep braising for another 10 minutes.
Step 4:

Peel, rinse, and cut the potatoes into matchsticks. In a separate skillet, fry the potatoes in a little vegetable oil. Cook them until golden but not fully done, so they don't fall apart later.
Step 5:

Add the fried potatoes to the pot with the meat. Pour in hot water — it's important to use hot, not cold, water, since cold water can make the meat tough. You can make azu thick or thin and soupy; adjust the amount of water to your taste. Season with a little salt and spices. Simmer for another 10 to 15 minutes, until everything is fully cooked. Serve the azu hot. Enjoy!

Meat azu with potatoes is a hearty, tasty dish for everyday meals. You can make it with all sorts of meat — beef, lamb, pork, chicken — but it's traditionally made with beef. Adjust the spices to your taste; I most often use ground pepper and dried dill and parsley. A touch of heat wouldn't hurt this dish, either.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying, and save delicate, low-smoke-point oils for finishing rather than cooking.
One more thing: the wrong pan can ruin even the best recipe. Choose a skillet suited to what you're cooking.
If you use a ready-made spice blend, read the label first — these blends often already contain salt, so keep that in mind or you risk over-salting the dish.