Azu in Tatar style

Name: Azu in Tatar style
Total time: 40 min
Yield: 2
Cuisine: Tatarskaya
Ingredients: Beef stew - 300 g; Potatoes - 500 g; Onions - 80 g; Carrots - 100 g; Pickled cucumbers - 30 g; Garlic - 15 g; Tomato paste - 30 g; Water - 500 g; Vegetable oil - 34 g; Bay leaf - 3 g

Cookinero 10 Mar 2025

9230

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

How to cook Azu in Tatar style

Step 1

Cut the onion and carrot into 5mm cubes.

Step 2

Also cut the potatoes into 0.5-1 cm cubes.

Step 3

Cut the cucumber into small slices and the garlic into thin slices.

Step 4

Heat vegetable oil in a deep frying pan or cauldron. Fry onions over medium heat for about 5 minutes.

Step 5

Add carrots and pickles. Fry for another 3 minutes.

Step 6

Add potatoes. Stir.

Step 7

Add tomato paste and garlic.

Step 8

Pour in water and stir. Add bay leaf, salt and pepper to taste. Simmer the azu over low heat.

Step 9

When the potatoes are half cooked, add the stewed beef. Simmer until the vegetables are done.

Step 10

Tatar-style azu is ready.

Step 11

Serve the azu sprinkled with fresh chopped herbs.

Azu in Tatar style - FAQ About Ingredients, Baking Time and Storage

Can I substitute the stewed beef with another protein?

Yes! You can use lamb, chicken, or even tofu for a vegetarian version. Adjust cooking times accordingly—chicken cooks faster than beef, while tofu needs less time.

How long can I store Tatar-style azu in the fridge?

Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave with a splash of water to prevent drying out.

How do I make this dish vegetarian?

Replace the beef with mushrooms, lentils, or extra potatoes. Use vegetable broth instead of water for richer flavor, and omit or substitute fish-free Worcestershire sauce if needed.

Can I freeze azu for later?

Yes! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat thoroughly, stirring occasionally to maintain texture.

What’s the best way to serve Tatar-style azu?

Pair it with crusty bread, rice, or a simple cucumber salad. Garnish with extra herbs like dill or parsley for freshness.

Can I make this dish spicier?

Absolutely! Add red pepper flakes, cayenne, or chopped fresh chili with the garlic. Adjust to taste—start with 1/4 tsp and increase as desired.

How can I reduce the carbs in this recipe?

Skip the potatoes and add turnips or radishes for a lower-carb alternative. Increase the beef and veggies to keep the dish hearty.

What if my azu turns out too watery?

Simmer uncovered for 5-10 extra minutes to reduce the liquid. Alternatively, mix 1 tsp cornstarch with 1 tbsp water and stir in to thicken.

Can I use fresh tomatoes instead of tomato paste?

Yes! Replace 2 tbsp paste with 1 cup diced tomatoes. Simmer longer to reduce excess liquid and concentrate the flavor.

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Azu in Tatar style

How to cook Azu in Tatar style

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Azu in Tatar style - FAQ About Ingredients, Baking Time and Storage

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