Azu with Pickled Cucumbers – 4 Recipes

Azu is considered one of the oldest dishes. It is believed that the dish got its name from the Tatar word “azdyk,” which means “food.”

This meat dish was considered the staple food of the earliest nomads. The original Persian word “azu” literally translates to “pieces of meat.” Bedouins cooked the meat in large pots, adding vegetables. Nearly two centuries ago, potatoes were added to azu, and a little later, pickled cucumbers. If you don’t feel like cooking yourself, you can order Liski Rolls , which will be delivered right to your door.

Azu is a dish of Tatar cuisine. This is evidenced by the name “Tatar-style Azu.” Traditionally, beef or lamb is used to make it. The meat is cut into pieces and fried in sunflower oil with vegetables and tomato sauce. Azu is cooked in a thick-bottomed pot—a cauldron or a kazan. Nowadays, home cooks have learned to make the dish in multicookers.

Azu with pickled cucumbers is made with chicken, pork, turkey, and sometimes fish. Azu is prepared and served during holidays, at outdoor events, picnics, in restaurants, and right at home for family meals. Although the cooking process can be time-consuming, the result exceeds all expectations.

Article Contents

1. Tatar-style lamb azu
2. Pork azu without potatoes
3. Beef azu in a slow cooker
4. Azou with Chicken Hearts

pork azu without potatoes

This is a main course that can be served with a side dish. When using lean meat, azou can be suitable for a children’s menu.

Cooking time: about 1 hour.

Ingredients:

• 800 g pork;
• sunflower oil;
• fresh herbs;
• 2 tablespoons all-purpose flour;
• 2 cloves garlic;
• 1 carrot;
• spices and salt;
• 1 onion;
• 6–7 pickled cucumbers;
• 2 cups of clean water;
• 2 tablespoons of tomato paste;
• 5 g of sugar;

Preparation:

1. Peel the carrot and cut it into strips or cubes. Cut the pickled cucumbers in the same way as the carrot. Try to keep the other ingredients cut into similar shapes.
2. Cut the onion into half-rings.
3. Use a large saucepan. Sauté the vegetables over low heat with a little oil for about ten minutes. Add the minced garlic while sautéing.
4. Mix together the water, tomato paste, and sugar. Add your favorite seasonings.
5. Pour the prepared sauce over the vegetables and simmer, covered, for about five minutes.
6. Wash the pork and cut it into strips or cubes. Add the meat to the vegetables and simmer over low heat for another fifteen minutes.
7. Prepare a roux with the flour. Mix 100 ml of water with the flour, and whisk thoroughly until smooth. Add the roux and another cup of water to the meat and vegetables.
8. Finally, add spices to taste and simmer for another 10 minutes.

beef azu in a slow cooker

Azu cooked in a multicooker turns out just as delicious as when made in a cauldron. You can treat yourself and your family to this dish whenever you like. This option is perfect for entertaining guests at a birthday, anniversary, or other celebration.

Cooking time: approximately 2 hours.

Ingredients:

• 0.5 kg lean beef—filet is suitable;
• 200 g onions;
• spices and salt;
• tomato juice or paste;
• sunflower oil;
• 5 medium potatoes;
• 2 pickled cucumbers;

Preparation:

1. Start with the onions. Sauté them in oil until they begin to brown.
2. Add the tomato mixture to the onions and simmer for a couple of minutes.
3. Finely chop the meat. Fry the meat in the multicooker bowl on the “Fry” setting for about 7 minutes, adding oil.
4. Add the onions to the beef, pour in 250 milliliters of water, and cook for 30 minutes on the “Stew” setting
5. Dice the pickled cucumbers into small cubes. Sauté them briefly in a skillet.
6. Once the “Stew” program has finished, transfer the cucumbers to the multicooker and run the program for another 20 minutes.
7. Peel the potatoes and sauté them in sunflower oil until golden brown.
8. Add the potatoes to the other ingredients and simmer for another ten minutes.

azou with Chicken Hearts

Here is a recipe variation where chicken is used as the meat component. You can take it a step further and use chicken giblets—chicken hearts or gizzards.

Cooking time: about 1.5 hours.

Ingredients:

• 0.5 kg chicken hearts;
• 1 onion;
• 300 g mushrooms;
• 3 pickled cucumbers;
• 1 bell pepper;
• 1 carrot;
• 2 tomatoes;
• sunflower oil;
• 0.5 kg potatoes;
• salt, spices;
• 2 tbsp tomato paste;

Preparation:

1. Wash the chicken hearts and boil for 30 minutes after the water comes to a boil.
2. Wash the fresh mushrooms and chop them coarsely. Thaw the frozen ones. Sauté in a small amount of oil until all the liquid has evaporated.
3. Add the cucumbers and the hearts, cut into strips, to the mushrooms. Sauté for another 5 minutes.
4. Sauté the carrots, cut into cubes or chunks, and the onion, sliced into half-rings, separately.
5. Add the tomato paste to the carrots and onions and simmer until fully cooked.
6. Cut the tomatoes and bell peppers into medium-sized pieces and sauté them.
7. Combine all the ingredients in a heavy-bottomed pot. Add the potatoes, cut into large chunks.
8. Add salt and spices, then pour the broth into the pot.
9. Simmer the potatoes until tender. Sprinkle with herbs before serving.

tatar-style lamb azu

Lamb azu is a tribute to tradition. This is a classic recipe, the one most commonly found in restaurants. The dish is served at social gatherings and formal receptions as a standalone roast.

Preparation takes about 2 hours.

Ingredients:

• 1 kg boneless lamb;
• 5 pickled cucumbers;
• 1.5 kg potatoes;
• 1 large onion;
• 3 tbsp tomato paste;
• salt, spices;
• 100 g clarified or butter.
• 2 liters of broth;

Preparation:

1. Rinse the meat and remove the bones. For azu, a quarter or shoulder cut is ideal Cut the lamb meat into cubes.
2. Put the bones on to boil. When the broth is ready, start preparing the azu.
3. Brown the lamb until golden. Then place it in a heavy-bottomed pot.
4. Slice the onion into half-rings and sauté it in the same pot where the lamb was browned.
5. Add the chopped pickled cucumbers to the onions. Pour the broth over the vegetables and simmer over low heat.
6. Place the vegetables in a saucepan and add the tomato paste. Continue simmering for about another half hour.
7. Cut the potatoes into pieces and fry until tender.
8. Add the potatoes to the other ingredients, season with a little salt, and simmer for another 30 minutes.
9. Before serving the azu, you can sprinkle it with herbs.

Tatar-style azu. Recipe from Vsegda Vkusno!

TATAR-STYLE AZU — well, it’s sooo delicious!