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Slow-Stewed Borscht in a Cauldron with Zucchini and Apples

Unusual, delicious, hearty, wholesome, and not at all hard. Slow-stewed borscht in a cauldron with zucchini and apples comes out incredibly fragrant, rich with the flavors of a whole array of vegetables and aromatic spices. You can never have too much borscht like this—even a child who, as always, "doesn't want to eat" won't be able to resist it!

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Stewed borscht in a cauldron with zucchini and apples
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Stewed borscht in a cauldron with zucchini and apples
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 3 g
Fats 22 % 2 g
Carbohydrates 44 % 4 g
49 kcal
GI: 80 / 0 / 20

Cooking method

  1. Step 1:

    Step 1

    How do you make slow-stewed borscht in a cauldron with zucchini and apples? Start by prepping the ingredients. Cut the potatoes into large wedges.

  2. Step 2:

    Step 2

    Shred the cabbage.

  3. Step 3:

    Step 3

    Cut the onion into small dice.

  4. Step 4:

    Step 4

    Grate the zucchini, carrots, and beets on the coarse side of a grater.

  5. Step 5:

    Step 5

    Cut the tomatoes into large wedges as well.

  6. Step 6:

    Step 6

    Cut the salo into small cubes.

  7. Step 7:

    Step 7

    Crush the garlic with the flat of a knife.

  8. Step 8:

    Step 8

    With the ingredients prepped, start the first stage in the cast-iron pot: heat the pot over the fire and pour in some sunflower oil. Get it good and hot for frying.

  9. Step 9:

    Step 9

    Add the onion to the pot and fry it over high heat.

  10. Step 10:

    Step 10

    Then add the carrot, stir, and fry it together with the onion.

  11. Step 11:

    Step 11

    Then add the beets, stir everything together, and keep frying over high heat.

  12. Step 12:

    Step 12

    Add the zucchini and fry it the same way.

  13. Step 13:

    Step 13

    Pour in the water and stir. Lower the heat. At the same time, add the crushed garlic and salt. Stir and leave to simmer for about five minutes.

  14. Step 14:

    Step 14

    For the garlic dressing, grind the salo, black pepper, and garlic together in a mortar.

  15. Step 15:

    Step 15

    Take the pot off the stove and start layering in the ingredients—first the meat.

  16. Step 16:

    Step 16

    Then the potatoes.

  17. Step 17:

    Step 17

    Then the cabbage.

  18. Step 18:

    Step 18

    Add the beans, allspice, black pepper, and bay leaf.

  19. Step 19:

    Step 19

    On top, add the grated apple and bell pepper, the chopped tomato and hot pepper, and the fresh herbs; season with salt and add the garlic-and-salo dressing.

  20. Step 20:

    Step 20

    Pour in water to cover and stir the contents of the pot.

  21. Step 21:

    Step 21

    Cover the pot and put it in the oven to stew slowly overnight.

  22. Step 22:

    Step 22

    By morning the slow-stewed borscht will be ready. Enjoy!

  • Unlike the traditional borscht recipe, the unusual addition of zucchini and apples lends this dish a special summery character. And it's even better if you don't just cook the borscht on the stovetop but slow-stew it in the oven in a cast-iron cauldron! But if you don't have that kind of setup, no problem—in a regular electric or gas oven, you can stew the dish in a pot or Dutch oven for four hours at 210°F (100°C). As always, don't forget to serve the borscht with pampushky (garlic rolls), garlic, and sour cream—they make it even better!
  • You can use less or more water than the recipe calls for, depending on whether you want a thicker or thinner soup.
  • Since everyone's preference for salt, sweetness, bitterness, spice, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • 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
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Fiery red beans - 23  kcal/100g
  • Fresh frozen beans in a package (300 g.) - 102  kcal/100g
  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Fatback - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Parsley root - 49  kcal/100g
  • Clove pepper (allspice) - 263  kcal/100g
  • Beef brisket - 217  kcal/100g

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