• 400 grams of onions
  • 200 grams apples
  • 400 g tomato
  • 200 grams of potatoes
  • 200 grams of carrot
  • one red sweet pepper
  • 1 bunch fresh cilantro
  • 1 bunch of dill
  • 7 tbsp vegetable oil
  • 200 grams of quince
  • salt to taste

Method of preparation

  • Onion cut into half rings, the carrots in strips and potatoes with tomatoes on the slices. Chop the pepper into straws, quince and apples into slices. Cilantro and dill grind. Next, fry the onions in a cauldron for about 6 minutes.
  • Put a layer of carrots, a layer of tomatoes and evenly distribute a layer of potatoes. Each of these layers with salt and sprinkle with herbs. Put up strips of sweet pepper, quince and apples. Fill the cauldron with water so that the water was up to half of the vegetables very hard to close the lid and continue to simmer on low heat for about 1.5 hours.
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