We wash vegetables, remove seeds from bell peppers, peel garlic and carrots. We cut the ends of the beans on both sides, cut the long pods in half.
Boil green beans in boiling water for 5-7 minutes from the moment of boiling.
Throw the beans in a colander.
We disassemble the cauliflower into inflorescences and also boil it in boiling water for 4 minutes from the moment of boiling, at the end of cooking, we throw the cabbage into a colander so that the glass has excess moisture.
Grate carrots for Korean carrots.
Cut the garlic into slices.
Cut hot pepper into rings. Bulgarian pepper cut into strips.
We combine boiled beans, carrots, bell peppers, hot peppers, garlic in a bowl.
Add cauliflower.
Gently mix vegetables.
We prepare a brine for tursha in Armenian style: boil water, put salt, sugar, allspice and peas, bay leaves in it. Let the brine boil and turn off.
Cool the brine to room temperature and pour over the prepared vegetables.
We cover the vegetables with a plate and put under oppression. We leave the turshu to ferment at room temperature for 3 days.
You can store such a blank in the refrigerator for up to 6 months. Prepare Armenian tursha according to this recipe and you will be very satisfied!
Let the preparations be pleasant!
A few days ago I made turshu with my husband. In Russian, tursha is spicy pickled beans. Anyone who has been to the Krasnodar Territory has probably tried this delicious Armenian dish!
I grow my own beans, but not any will do. It must be flat, asparagus ... something like this.
And in the Krasnodar Territory, special turcheva beans are grown, the shoulder blade is much larger and wider, and it is waxy in color ... maybe someone saw it on the market.
I cut off my beans literally a week or two after the appearance of the pods, i.e. quite green. We tried to ferment more mature ones the year before last, but the beans in the tour turned out to be tough, with streaks.
So myself recipe:
2kg green beans
2-3 green bell peppers
1-2 small heads of garlic
a few hot peppers
You can add eggplant and brown tomatoes (I didn’t add, I don’t like vegetables in the tour) ...
Brine:
2 liters of water
100 gr. salt
Boil and cool.
Cut off the tails of the beans, wash.
Boil it in a pot of water for 1-2 minutes. Do not take longer, otherwise it will be too soft later!!!
Get it. Cool down.
Throw bell pepper into boiling water for a few seconds and remove.
Put the beans in an enameled pan in layers, shifting the pepper halves, sprinkling with crushed garlic (this is important, it is crushed cloves) and coarsely chopped hot pepper (you can put it whole).
It turns out several layers.
Then pour everything with cold brine, cover with a plate and put the load.
Ready in 4-5-6 days!
Drooling from the wonderful smell, we shift the turshu tightly into jars and put it in the cold. You can eat it almost all winter, but we eat it much faster.
Served cold, you can pour fragrant vegetable oil. Armenians often eat this dish hot, frying tursha in vegetable oil with lots of onions. I love it so much too!!! But when hot, the dish is much spicier ...
Try it, friends, you won't regret it... I wish you all bon appetit!!!
In eastern countries, they serve an appetizer of asparagus beans, which they call tursha. Spicy salting has an amazing taste, both adults and children like it. The vegetables that are included in its composition are not pickled, but fermented, they are perfectly combined with each other. Oriental women prepare a snack either from one bean, or add tomatoes, peppers, eggplants to it. Different peoples have their own preservation recipes, you can ferment tursha for the winter on your own, the culinary process is not particularly difficult. Finding ingredients is not a problem.
In a spicy snack from a legume, there are a lot of useful components. Usually they are cooked to be consumed immediately, but flat green beans are also suitable for rolling up for the winter. Tursha tastes a bit like marinated eggplant. Without this dish, the inhabitants of Armenia and Azerbaijan, Iran and Turkey cannot imagine the dinner table. When it appeared in Transcaucasia and Adygea, hardly anyone knows. Whether the merchants brought the snack recipe, or whether the tursha came into their territory during the constant wars, now no one can say.
A feature of the classic Armenian dish is that vegetables are fermented without the use of vinegar, but only with spices, salt, garlic.
The housewives add various vegetable products to the asparagus beans, thanks to which the tursha acquires an original and rich taste.
What ingredients are needed
To prepare an oriental dish, you can use pumpkin and carrots, onions and eggplants, tomatoes and zucchini, peppers and cabbage, but the main component is green beans - frozen or fresh. Season the appetizer with spices. Many recipes contain cilantro, garlic, basil. Sourdough needs salt and water.
Ways to prepare for the winter
For turshi, different ingredients are selected. Such dishes are found in the cuisines of Asian and European peoples. Some people prefer an appetizer with eggplant, others stop at a combination of beans and peppers. Everyone can combine vegetables that he likes best for harvesting. But in all recipes they are blanched and fermented.
in Armenian
Caucasian housewives put a lot of herbs and spices, eggplants and tomatoes, cucumbers and celery in tursha. But not a single version of the dish is complete without young asparagus beans.
Armenian tursha is less spicy and has a sweetish taste, since the brine is made without vinegar. For its preparation, take a kilogram:
- tomatoes;
- pepper;
- eggplant;
- green pods.
Beans for snacks are suitable only for young ones, in which there are no hard veins. It is washed, the ends are removed, blanched. Bulgarian pepper is dipped in hot water for literally 30 seconds, then cut into strips. The blue ones are cut along the fruit, boiled in boiling water for 10 minutes, cooled, crushed in the form of small cubes.
Garlic is passed through a grater, mixed with hot pepper. Layer vegetables in a saucepan. Eggplants are placed at the bottom, followed by the rest of the products, each row is sprinkled with a sharp mass made from garlic. Tourist appetizer is poured with cold brine. On top is oppression. In order for the dish to be stored all winter, the contents of the pan are tightly placed in a glass jar, sterilized for 20 minutes.
in Korean
Unlike Armenian tursha, wine vinegar is present in this cooking option. To use the recipe, take the following ingredients:
- bean pods - 500 g;
- sunflower oil - 2.5 cups;
- eggplant - 1 kg;
- carrots and tomatoes - 8-10 pieces each;
- 4 cucumbers and 3 onions;
- garlic and spices;
- hot pepper.
For those who do not know in what sequence the ingredients are prepared, everything is described step by step in the recipe:
- Ripe eggplants are washed, freed from the stalks.
- Vegetables are boiled for 20 minutes, cooled. They put a load on them to get the liquid out.
- Tomatoes and cucumbers are cut into cubes, the onions are chopped. All components are mixed, hot pepper is added, scrolled through a meat grinder.
- Eggplants are placed at the bottom of the pan, and seasoning is placed on top, which is obtained by rubbing the rhizome of parsnips and parsley with garlic.
- Lay out the rest of the vegetables.
100 g of salt, allspice and bay leaf are poured into a 1.5-liter container with water. The solution is boiled, cooled, poured into a saucepan with ingredients, which is covered with a towel, and a load is placed. For a week, vegetables should be fermented in brine, after which sunflower oil is added to them. The appetizer is spicy and sour, eaten as a second course or served as a side dish.
Turkish Tursha Recipe
In the bases and markets of Antalya and Marmaris, on the streets of Istanbul and Kemer, cups with vegetables in brine are sold. Not every foreigner who comes to Turkey buys such a product, but after trying it, he orders more. Locals eat tursha with fried fish.
For the dish to succeed, it is important to properly prepare the brine, which is drunk after the vegetables are eaten. An excellent appetizer is obtained even without green beans, Turkish women use a recipe according to which they take a kilogram of carrots, tomatoes, cucumbers, cabbage. For this amount of basic ingredients you will need:
- vinegar - ½ cup;
- bulbs - 5 pieces;
- dill;
- sugar - 40 g;
- salt - 2.5 tablespoons;
- garlic.
Vegetables are thoroughly washed. Cucumbers are cut into 2 halves, but first soaked for 3 or 4 hours in cool water. Peeled carrots are crushed in the form of rings. The cabbage is divided into 8 parts. All prepared ingredients must be placed in a sterile jar, place tomatoes on top. Tomatoes will release juice if you pierce them near the stem.
Vegetables are covered with boiling water, after 15 minutes this water is poured into a saucepan, salt, spices, and sugar are poured.
2 tablespoons of vinegar, hot marinade are added to the jars with the workpiece, rolled up with tin lids and wrapped, turning the containers upside down.
Adyghe way of cooking
Although the inhabitants of the northwestern part of the Caucasus consume more beef, lamb, poultry than vegetable food, they do not refuse tursha either. Adyghe housewives know how to cook this dish very tasty, using only carrots and asparagus beans, seasoning vegetables with hot pepper and garlic. For the marinade, take 1.5 liters of water and half a glass of salt.
To make your own turshu, you need:
- Blanch the pods for 5-6 minutes.
- Grind carrots on a grater.
- Cut the garlic into cubes, bitter pepper into rings.
Vegetables, except for the pods, must be sent to the pan, put the beans on top.
All ingredients are poured with boiling brine, then a load is placed. After a few days, the tursha is transferred to jars. Adyghe women, like Armenian women, do not use vinegar when preparing such an appetizer.
in tomato
Tomatoes are added to various dishes, serve as one of the main ingredients of salads, borscht, pickles, sauces. Many housewives put a tomato in a tursha. It adds piquancy and acidity to the appetizer, and replaces a preservative such as vinegar. Using the simplest recipe, take:
- salt - 15 grams;
- tomatoes - 700 g;
- asparagus beans - 1 kg;
- sugar - 3 tsp
First you need to rinse the pods, remove the ends in them, cut into pieces. After that, the asparagus is sent to salted boiling water, where it is blanched for up to 5 minutes and transferred to prepared jars.
Tomatoes are passed through a meat grinder. Sugar is poured into the resulting juice and boiled a little. Pods are filled with hot tomato, which are put on fire for sterilization. After 45 minutes, the banks are rolled up.
In oil
Beans can not only be fermented or pickled. Some housewives roast vegetables, and tursha acquires a completely different taste. For a kilogram of pods, you will need a glass of olive or sunflower oil. Finely chopped garlic, onion and beans are stewed in it.
After a few minutes, 2 large tomatoes and 2 tsp are added to the browned vegetables. sugar, some salt. The workpiece is fried in a pan until the tomatoes release juice. All ingredients are stewed in oil over low heat for another 30 minutes, after which they are laid out in jars. If the snack is intended for long-term storage, resort to sterilization.
with eggplant
Each herbal product that is added to tursha gives it originality, its own smell. Those who love spicy pickles should prepare a vegetable snack for the winter using the following ingredients:
- eggplant - 10 pieces;
- hot pepper - 3 pods;
- salt - 60 g;
- garlic - 3 heads.
In blue ones 15-16 cm long, you need to remove the stalk, boil it so that they turn out soft. Having drained the water, the vegetables are put under oppression. Hot pepper must be cleaned of seeds, cut into strips, chop the garlic.
Eggplants are divided into 2 halves and prepared vegetables and bay leaves are placed on them. The fruits are closed like a book and tied with threads or celery stalks, moved to the pan in layers, each sprinkling with parsley and dill. Eggplants are poured with marinade, for the preparation of which a liter of water and 60 g of salt are taken. Tursha is left under oppression for 4 days, raisins are added.
To roll up a snack for the winter, the blue ones are removed from the liquid, the marinade is filtered and boiled. The fruits need to be laid out in jars, pour hot brine and sterilize for about 20 minutes.
Eggplant tursha turns out to be spicy and appetizing, has a pleasant spicy aroma, is used as an appetizer, an independent dish or a side dish.
Without sterilization
There are many culinary recipes, using which, you can save the maximum of vitamins and amino acids present in vegetables. Tursha can be closed for the winter without sterilization. The main thing is to properly prepare the marinade. As ingredients for it you need to take:
- water - 1.5 l;
- salt - 150 g;
- sugar - a glass;
- sunflower oil - 500 ml;
- garlic - 3 heads;
- vinegar - 0.5 liters;
- bunch of parsley.
Four kilograms of beans and half of the bell pepper are peeled and boiled for 30 minutes, greens are added, transferred to jars and poured with hot brine. Having rolled up the lids, the turshu is taken to the basement or stored in the refrigerator.
Marinated
Green flat beans are used in many oriental dishes that can be closed for the winter. Caucasian women boil a solution of water and salt and prepare tursha. The pods are cut and blanched, sweet and bitter peppers, garlic, celery are added. Vegetables are marinated for a day, after which they are taken out to the cellar. Salting is sometimes covered with a film, then the beans are washed before use. Per kilogram of pods take:
- pepper - 1 kg;
- garlic - a head;
- salt - 100 g;
- celery - a bunch.
Tursha in the marinade has an unusual taste, goes well with meat. The dish can be seasoned with any spices.
Sauerkraut
A fragrant and healthy snack is obtained when vegetables are salted without vinegar. For its preparation, 2 tablespoons of pepper, garlic and salt are taken per liter of water. Beans and carrots are boiled for 5 minutes, cooled and placed in a barrel, bucket or jar, shifted with spices and poured with cold brine. Vegetables ferment in a few days. If you put the turshu in a cool place, you can use it for 4 months.
Salting
String beans, which are present in both European and Asian cuisine, contain a small amount of calories, so they are used in various diets. There are many options for preparing snacks and dishes from this product. Some housewives salt it with garlic and herbs:
- The ends of the pods are cut off.
- Place the beans in boiling water and blanch for 5 minutes.
- Pour 2 liters of water into the pan and pour 3 tablespoons of salt.
- Add chopped garlic and hot peppers.
- The pods are covered with the cooled solution.
- They put oppression, after a day the brine is drained.
To prepare a snack, you need 1.5 kg of beans. It turns out crispy and fragrant.
Storage methods
So that pickles and snacks do not deteriorate, it is necessary to observe the temperature regime. In hermetic packaging, after sterilization, tursha is stored at 20 ° C, pickled vegetables - at 0–4. Blanks are best placed on the balcony, in the cellar, basement.
Pickled appetizer should be consumed within 9 months, when opening the package - 3 days. Pickled tursha without vinegar cannot be kept in the refrigerator for more than 4 months.
I heard this turshi recipe in the Caucasus mountains when I met an amazing old woman. She lived in Adygea, was very cheerful and mobile. I, looking at her, sincerely admired the ability to travel, sleep under the stars and go to the mountains. At her age! She looked to be about 80 years old...
But the most amazing thing is not this.
Baba Sasha (as she called herself), having taken a course towards recovery, had so no doubts in the end that she sincerely intended to meet her soul mate and give birth to a child in the coming years ...
Moreover, despite all the seemingly non-standard situation, falling under her aura of living energy, you yourself begin to believe in it!
Now, remembering this enthusiasm and inexhaustible optimism of a cheerful old woman, I always smile, remembering our meeting.
Baba Sasha shared her favorite recipes with me. She switched to a healthy diet a long time ago and became famous as the “black sheep” in her village. But, thanks to him, and her attitude, she outdid all her peers, who were already barely moving under the burden of illness and old age.
“Help yourself with cakes, children,” our new acquaintance pulled fragrant pastries.
- Oh, thanks! What did you bake them out of?
I haven't bought bread for a long time. Sometimes I bake rye cakes with bran.
- Are they fried?
“No, what are you,” she waved her hand, “I don’t fry, but just bake in a dry frying pan without oil.
- And how do you not burn them?
- I have one secret - I grease the pan with wax before this. I especially love to eat "tursha" with such cakes.
Seeing the surprise on our faces, she asked:
“Don’t you know what a tursha is?”
- No-o-o! We shook our heads in unison.
- What are you, it's just overeating !!! the old woman exclaimed.
— From now on in more detail :) — I sat down to her.
- Tursha is very popular with us in the Krasnodar Territory, why are you! Probably every housewife has her own recipe. It's such a delicious treat!
- What is it made from? I couldn't wait to hear the recipe.
For its preparation, different vegetables will go: cabbage, eggplant, pepper, green beans. My neighbor likes to add everything that is in the house: even green tomatoes, cauliflower and zucchini pieces.
In my opinion, the more varied the tursha, the tastier. It is good because it is prepared without a drop of vinegar, that is, the pickling process occurs by fermenting vegetables.
In tursha (whatever it is prepared from) salt is necessarily put in a strict proportion - 2 tbsp. per liter of water, garlic and hot pepper.
I simplified this process a little and invented my own recipe for making turshi.
Have you ever fermented your own cabbage? she asked, narrowing her eyes.
- Of course, Baba Sasha! I laughed.
“Then you will understand. Take cabbage, chop and salt it, as for pickling. You can also chop carrots for it. Add garlic, red and black pepper for spiciness to your liking. Oh, and don't forget the greens. I like celery, parsley, dill, cilantro. What I find in the garden, I will add.
Now rub everything well with your hands and stuff the vegetables.
- First of all, eggplant. First you need to cut them with a book, boil for 5 minutes. and hold under 
oppression, so that the bitterness of the glass. Then put the filling in the middle and close them with a booklet.
At the bottom in our tub (bucket, pan) we lay large cabbage leaves in the first layer, stuffed eggplants in the second. Sprinkle everything with our prepared cabbage with herbs. The third layer is peppers stuffed with cabbage. Some people pre-boil it for a couple of minutes (this, of course, is tastier, but you can leave it raw.). Sprinkle with cabbage again.
Next is a layer of asparagus beans. It can also be boiled a little first until tender. But raw foodists may not do this either.
Tursha recipe
This cool appetizer has long been a permanent residence in our house. One of the few recipes that has the status of "gift". I have several dishes that I bring as a must-have addition to the main gift.
"Severe" male snack, jokingly, her son calls. Indeed, my tursha very naturally gets along with boiled potatoes and a drop of fragrant homemade oil, and miraculously flies away under a glass of ice-cold vodka.
Tursha is a dish of oriental cuisine - Turkish, Azerbaijani. The basis is eggplant, cilantro and garlic.
A lot of vinegar is added to the Turkic turshi recipe. Exactly in this version, the tursha did not impress me - I don’t really like a large amount of vinegar, and my husband can’t stand the aroma of green cilantro.
And then one day, I found a recipe for Armenian turshi, where several types of vegetables are involved, and vinegar is not added at all (!). The dish is obtained by self-fermentation in 4-6 days, you adjust the spiciness yourself, and the taste is a complete delight!
This dish acts as an independent snack in the autumn-summer season. In addition, it can be successfully closed for the winter. Especially if until now, like me, earlier, you preferred lighter vegetable preparations, for example, like apple adjika or lecho. Tursha will add the necessary peppercorns :)
The turshi recipe is easy to prepare, the number of ingredients is arbitrary, but approximately the same. I usually take a kilogram of vegetables
We will need:
eggplant - 1kg
green string beans (very desirable - young, if not very young, make sure that there are no hard veins in the pods) - 1 kg
sweet pepper - 1 kg
tomatoes -1 kg
parsley - 1 medium bunch, a little celery
garlic - 1 medium head
hot pepper - 1 pc (to taste, if you do not like spicy snacks, do not put)
Brine: - for 1 liter of chilled boiled water - 1 tbsp. heaping spoonful of salt
To prepare turshi, we need
- cut the eggplant lengthwise, but not completely, send it to a pot of boiling water for 10-12 minutes. Boiling time depends on the size of the eggplant. Cook until the skin is pierced freely with a fork, but make sure that they are not too soft, cool, if necessary, remove the skin and cut into cubes 1.5 x 1.5 cm;
- separately cook green beans until cooked, cut the pods into 2-3 parts;
- blanch sweet pepper for half a minute in boiling water, cut into strips;
- cut the tomatoes into cubes 1x1 or 1.5x1.5 cm.
Grate the garlic on a fine grater or pass through the garlic, finely chop the greens, bitter pepper, remove the seeds (required!) And cut into small pieces. Pour this spicy mixture over each layer of vegetables.
Laying out in layers:
eggplant
green beans
Bell pepper
tomatoes
We shift all layers with a mixture of greens, hot peppers and garlic and pour cold brine so that the vegetables are covered with liquid.
Set up a small yoke
I have a dessert plate in this role, and cover with cling film.
Leave to ripen at room temperature. Tursha is ready in 4-8 days. On the 4th day of fermentation, we begin to try.
We free the finished snack from excess brine,
we put it in jars and send it to the refrigerator if we are going to use it within the next 7-10 days, they say it is stored longer, but somehow we didn’t have the opportunity to check it - it was eaten very quickly :). While the potatoes are cooking, make a salad: put the turshu on a plate, finely chop the onion and pour over with oil.
This year, probably due to the hot weather, the tursha was ready in three days. The brine became a little cloudy, and a thin white film began to form on the surface. It's not scary, just remove it carefully.
And you can close the tour for the winter. In this case, we take it out of the brine, put it tightly in clean 0.5-0.7 l jars, cover with boiled lids and sterilize for 20 minutes. Roll up, turn over, wrap and refrigerate slowly. If you take 1 kg of vegetables, you get 6-7 0.5 l cans of turkey.
Here is such an interesting and tasty recipe for eggplant appetizers with green beans, peppers and tomatoes. A complete summer set with an unusual name - tursha.
source.
