Conserve / Preserves,  Legume / Vegetables

Zacusca cu mere/Zacusca (vegetables stew) with apples

Nu ma gandeam ca voi reusi sa pregatesc prea multe conserve pentru iarna anul acesta. Vara asta am umblat destul de mult, cu treaba, fara treaba. Dar printre valize, rucsacele si alte bagaje am reusit sa pun cateva borcane cu dulceata, muraturi si chiar zacusca.

Acum doua saptamani mama a venit cu o reteta tare intriganta: zacusca cu mere. Am fost cam reticenta insa rezultatul final a fost neasteptat: o zacusca perfecta, deloc grea pentru stomac si foarte aromata.
I didn’t think that I would manage to prepare canning for winter this year. This summer I traveled a lot with business or without. But among suitcases, backpacks and other luggage I managed to put a few jars of jam, pickles and even vegetable stew.
Two weeks ago my mom came with an intriguing recipe: vegetable stew (zacusca) with apples. I was a little reluctant but the end result was unexpected: a perfect vegetable stew, not heavy on the stomach and very aromatic.
– 3 kg ceapa
-3 kg gogosari
-2 kg ardei kapia
-1 kg ardei gras verde
-2.5 l bulion sau 3 kg rosii
-5 kg mere rosii
– foi de dafin
– piper boabe
– 1,1 l ulei
– sare
Cantitatile de legume sunt cantarite dupa curatare.
Toate legumele se curata, se spala si se dau prin masina de tocat. Merele se curata si ele de coaja si casute seminale dupa care se dau prin masina de tocat si apoi se calesc impreuna cu 100 ml de ulei.
– 3 kg onion
– 3 kg  bell peppers
-2 kg kapia peppers
-1 kg green bell peppers
-2.5 l broth or 3 kg tomatoes
-5 kg red apples
– bay leaves
– black pepper
– 1,1 l sunflower oil
– salt
All the quantities of vegetables are weighed after cleaning.
Vegetables are peeled, wash and grounded. Apples were peeled and the seeds were taken out, passed trough a meat grinder and then tempered with 100 ml of oil.
Noi am facut zacusca afara, la foc de lemne. Intr-un vas mare am pus uleiul, ceapa tocata, foile de dafin si piperul boabe. Am calit ceapa pana adevenit aurie. Atentie sa nu cumva sa devina maronie-va fi prea mult calita.
We cooked zacusca outside at the wood fire. In a large bowl I put the oil, chopped onion, bay leaves and peppercorns. I tempered the onion until it turn into a nice golden color. Be careful – the onion shouldn’t turn into a brown color because it will be too tempered. 
Adaugati apoi ardeii, rosiile sau bulionul si amestecati des si energic. Eu am avut ajutor de nadejde 😉
Then add the peppers, tomatoes or broth and stir often and vigorously. I had a helpful apprentice 😉
Dupa ce ardeii si rosiile au fiert se adauga sare (cata doriti) si se pun merele calite. Se amesteca bine pentru a omogeniza pasta. Apoi se lasa la fiert pana cand zeama lasata de mere scade. Daca faceti zacusca pe foc de lemne veti termina foarte repede (nu pot sa va dau un timp estimativ-noi am facut doua portii in doua saptamani si timpul de preparare si fierbere nu a fost acelasi).
After the peppers and tomatoes are boiled add salt (as much as you want) and put the tempered apples. Mix thoroughly to homogenize the paste. Then let boil until you will reduce the apple juice. If you do zacusca the wood fire you will finish very soon (I cannot give you an estimated time, we made two portions in two weeks and the preparation and cooking time was not the same).
Zacusca se pune calduta in borcane curate si uscate. Apoi se sterilizeaza in cuptor timp de 15-20 de minute.
Zacusca is put warm in clean and dry pots. Then it will be sterilized in the oven for 15-20 minutes.
Bon appétit!

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