Description
Actually azu, of course, is a traditional dish of Tatar cuisine. But I have a recipe that distinguishes this dish from the classic ABC Tartar in one case insignificant, in another principle. The first difference is not very important: I do not use tomato. I think the taste of pickles out here by myself bright and important and complement the taste of the tomato half. The second difference of principle: instead of beef, lamb or horse meat, of which it is customary to cook azu, I took a leg of pork. This immediately brought a dish over the threshold of Tatar cuisine. Don't want pork – take anything, even a bird. I have done so.
Ingredients
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Pork
1.5 kg
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Pickled cucumber
1 kg
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Onion
3 piece
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Garlic
6 tooth
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Potatoes
8 piece
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Chili
2 piece
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Vegetable oil
4 Tbsp
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Salt
Cooking
Ham pre-release from excess fat. Cut the meat into narrow strips, as a cut of beef for Stroganoff, or arbitrary, but small.
Onion cut into half rings or quarters.
Cucumbers cut into joints. The brine save.
Cucumbers should be plenty.
Both of the pepper to release the seeds and partitions, cut into half rings.
Potatoes peeled, cut into strips.
The garlic cloves and finely chop.
Heat the pan vegetable oil, fry the meat portions. Transfer to a deep pot or cauldron (I have the cauldron, I do love to cook in the cauldron).
Remaining in the pan fat to fry the onions to light brown color. Spread it on the meat, season with salt (don't go overboard: we will add a salty brine), heat together for about 10 minutes.
Add the cucumbers, both of pepper, pour cucumber pickle from the jar if you want to add a little water, mix well, cover and simmer on low heat until the meat is tender and cucumbers (the latter is important).
Meanwhile prepare the potatoes: just fry it in vegetable oil.
Potatoes in ABC should be soft, so add salt it in the middle of cooking, and the last 5 minutes, you can cook under cover.
Further options: either mix the potatoes with the meat and remaining ingredients, sprinkle with garlic, heat a couple of minutes and serve, or if cooking is not for a lunch or dinner, mix potatoes with meat better directly to the plates of consumers. I prefer the second method. When the meat was ready, and the cucumbers have softened and became soft, I sprinkled everything with garlic, covered with a lid and turn off the stove.
In a dish put the potatoes, and top with remaining ingredients. Amu is Tartar ready. Bon appetit!
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