azu

Despite the fact that azu is a dish of Tatar cuisine, it is popular all over the world. This is a wonderfully harmonious combination of meat, vegetables and spices, which can be prepared by any housewife. Azu helps when you need to feed a large number of people or quickly make something delicious for dinner. In winter, azu warms the body, and the aroma of fragrant spices will remind you of a warm summer. Azu belongs to the national dishes of Tatar cuisine, as well as pilaf. They like to cook it "for every day", skillfully replacing the ingredients, and each time getting a new, interesting result. The basis of the dish is meat, and it does not necessarily have to be a favorite of the Tatars lamb. The classic recipe contains variations on the theme of beef and horse. Well, in world cuisine, they have learned to cook a dish even from pork, although it has nothing to do with Tatar cuisine.

Ingredients

• pork - 300 g;
• potatoes - 2 pieces;
• pickled cucumbers - to taste;
• carrots - 1 piece;
• onion - 1 head;
• greens - 50 g;
• tomato sauce - 4 tbsp. spoons;
• vegetable oil for frying;
• spices - to taste;
• hard cheese - 100 g;
• bay leaf - 2 pieces;
• pepper peas - 6 peas.

Directions

1. Cut cucumbers into small pieces.
2. Put on the bottom of the pot.
3. Cut the meat into cubes in the same way.
4. Spread on a preheated pan with oil and fry for 10 minutes at the end, lightly salt and pepper.
5. Put the meat in a pot on top of cucumbers, top with two tablespoons of tomato sauce and bay leaf and a few peas of pepper.
6. Green crumb on top.
7. Peel an onion and cut into half rings.
8. Peel a carrot and grate it on a large grater.
9. Fry in vegetable oil until golden.
10. Lay on top of the meat and sprinkle with your favorite spices.
11. Two small potatoes are washed, peeled and cut into small cubes.
12. Fry in the same pan on which fried carrots and onions, five minutes.
13. Put fried potatoes on top of carrots and onions.
14. Mix two tablespoons of tomato sauce with 200 ml of water.
15. Add this mixture to the pot (100 ml each) and repeat with the second pot. Put in the oven preheated to 180 degrees for 30 minutes.
16. Rub hard cheese on a large grater.
17. After half an hour, remove the pots, sprinkle with grated cheese and again in the oven for ten minutes. Then turn off the oven and leave to cool and infuse in a hot oven for an hour or more. That's all!