by Stalik Khankishiev

Description

The dish is prepared without unnecessary complications. The recipe is very simple and accessible, as all the vegetables are readily available in our region. Ajapsandal is a thick soup, although many consider it a vegetable stew with sauce. Today, there are several variations of the dish, but Stalik Hankishiev's recipe is traditional and particularly successful. The finished dish can be served at the table.

Instructions

1. 1

   Step 1

   Wash the eggplants and peel them with a sharp knife, then cut into medium-sized cubes and sprinkle with salt. Set aside for a while.

2. 2

   Step 2

   Wash the green and red peppers, remove the seeds, then cut them into small pieces.

3. 3

   Step 3

   Wash the tomatoes and place them in a bowl, make cross-shaped cuts and pour over boiling water. Then drain the water, peel off the skin, and cut the tomatoes into pieces.

4. 4

   Step 4

   Peel the onion and slice thinly, peel and mince the garlic. Wash and chop the herbs. Peel the potatoes, wash them, and cut into cubes.

5. 5

   Step 5

   Squeeze the eggplants to remove the liquid and rinse them in cold water.

6. 6

   Step 6

   Place all the vegetables into the cauldron, add the herbs (reserve a little for garnish).

7. 7

   Step 7

   Add salt, black and red pepper, cayenne pepper, mustard powder, and bay leaf to taste.

8. 8

   Step 8

   Pour in the sunflower oil and simmer over low heat until all the vegetables are soft (about 60–90 minutes).

9. 9

   Step 9

   Serve the hot stew soup with fresh herbs.