Composition / ingredients
Cooking method
Peel potatoes, cut into the same arbitrary-sized pieces. Leave it in the water.
Peel and slice the onion. Cucumbers and meat cut into strips.
Fry the onion and meat in a frying pan in vegetable oil. Add salted or pickled cucumbers, season with salt and pepper to taste. Fry everything together for 10 minutes.
Add potatoes. Traditionally, for azu, potatoes are fried until golden brown separately and then only added to the meat. But in order for the flavors to mix better, potatoes can be added to the meat raw. Azu according to the recipe is prepared by roasting, not stewing. Fry the aza until the potatoes are ready, stirring constantly over medium heat.
When the azu is almost ready, add the bay leaf and tomato paste. Mix it up. Add chopped fresh herbs to the finished dish if desired.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- Pepper - 26 kcal/100g
