Azu from turkey

1. Cut the turkey meat into small pieces, no more than 1 cm thick and about 4-5 centimeters long.

2. Peel and cut into strips potatoes, onions and carrots. Also, cut the pickled cucumbers into strips.

3. Heat vegetable oil, if desired, add a piece of butter. When the oil is hot enough that a light smoke appears above its surface, put the pieces of meat in a single layer in the pan. Fry the meat in hot oil, over high heat, without reducing the heat. This moment is important, because this is how a crust forms on the surface of the pieces, which seals all the juices inside, and the meat retains its natural juiciness. During the frying process, do not stir the meat, but shake the pan slightly. Fry the meat for 5-10 minutes until the pieces are browned. With such a quick frying, the meat may not have time to cook completely. This is not scary, because it will come to readiness later, in the process of extinguishing. Remove the fried pieces of meat from the pan and set aside for a while.

4. Add chopped onion to the remaining mixture of oil and meat juice. Sprinkle the onion with 1-2 pinches of sugar and, stirring, fry over medium heat for 6-8 minutes, until soft. The onion should not be fried too much, but a light caramel crust should appear on its surface - this will give the dish an additional flavor.

5. When the onion is browned, add the carrots and, stirring, fry the vegetables for another 5-7 minutes.

6. Optionally, add 3 pinches of wheat flour and, stirring, fry the mixture over low heat for another 1-2 minutes. This step is optional, but it will give the turkey azu a nice thickness.

7. Add 2-3 tbsp. tomato paste or chopped fresh tomatoes, stir and fry for 2-3 minutes more.

8. Then, while stirring, pour in water or broth (I add chicken broth). Mix everything thoroughly and bring the mixture to a boil.

9. Add spices to taste. I add suneli hops, some red ground pepper and paprika.

10. When the gravy boils, add the meat.

11. Bring everything back to a boil and add the pickles. Mix everything thoroughly, cover the container with a lid and simmer the dish over low heat for 20 minutes.

12. In order to adjust the saturation of the taste of cucumbers in a dish, you can add half the chopped cucumbers at once, stew the dish for 5-7 minutes, and then taste the gravy and add more if desired.

13. In the meantime, prepare the potatoes. Heat vegetable oil over high heat, add 1-2 pinches of salt. When a light smoke appears above the surface of the oil, add the prepared potatoes and fry them until tender.

14. After 20 minutes of stewing, add fried potatoes to the turkey azu and darken the dish for another 5-7 minutes.

15. Turn off the heat, add finely chopped garlic and half the greens. Mix everything thoroughly, taste and add salt to taste, as well as a little sugar or more spices, if necessary. Let the dish brew for a few more minutes, and then sprinkle with the remaining herbs and serve.

16. Turkey azu is ready. Bon appetit.