general information

Many Russians will not be told by the name of the dish tursha. The cooking recipe is also not known to everyone. Let's figure it out together. Turshas are called assorted vegetables, which include carrots, onions, eggplants, cabbage. Sometimes this word refers to pickled green beans. In Russian, "tursha" is translated as "pickle". This dish is very popular in Azerbaijan, Turkey, Armenia and other eastern countries. You also have the opportunity to try this appetizer. Just choose any of the recipes below and get down to the practical part.

Armenian bean tursha: recipe for cooking

Grocery list:

• hot pepper - 1 kg;
• lavrushka - 2 leaves;
• 1 kg of garlic;
• allspice peas;
• carrots - 1 kg;
• 100 g of salt;
• some vegetable oil (unrefined);
• green beans (fresh or frozen).

Instructions

1. Let's start with processing vegetables. We rinse them with tap water and then clean them. For beans, you need to cut off both ends. We will cook vegetables separately. Grind the carrots. We send to the pan and fry using oil. Cut the beans into 2-3 pieces. Place in a small pot of water. Salt. Cook for 5 minutes, then put it in a colander.

2. Chop hot peppers with a knife. Garlic is best passed through a special press.

3. In a deep bowl, combine all these ingredients. Add spices. Mix well. But this is not yet a tour. The recipe for the dish provides additional items. The resulting mass must be placed under oppression and removed to a cold place for 3 days. Only after that, the appetizer can be laid out on plates and served.

Recipe for Yerevan hostesses

Ingredients:

• carrots - 1 kg;
• a bunch of celery;
• 2 kg green beans (flat);
• 4-5 pods of red pepper (hot);
• lavrushka - 10 leaves;
• 500 g bell peppers;
• 1 kg of cherry tomatoes;
• garlic - 2-3 heads;
• 2 kg of cauliflower;
• 1 tbsp. l. allspice (peas).

For brine:

• coarse salt - 2 tbsp. l .;
• 1 liter of water.

Practical part:

1. Let's start by preparing the brine. To do this, add lavrushka and allspice to a pot of water. Turn on the fire and cook for 5 minutes. Then remove the pan from the stove. Put celery in the brine. We are waiting for the liquid to cool down.

2. We wash the vegetables in running water. We carefully disassemble the cabbage into cocks. Cut off the ends of the beans, and cut them into pieces. Grind the bell and bitter peppers. Pierce the tomatoes in several places with a toothpick. We just peel the garlic, you don't need to chop it.

3. What to do with vegetables? We boil them separately, almost until tender. Blanch the garlic and pepper. We are waiting for all the vegetables to cool down. Peel and cut the carrots into 2-3 pieces.

4. Take a deep enamel pan. We begin to put the ingredients in it. For example, the first layer is peppers, the second is carrots, and so on. We tamp it well. Sprinkle with hot pepper. Pour salted brine on top. The liquid should cover the vegetables. We place the resulting mass under oppression. We put the pan together with the contents in the cold. We hold for at least 3 days.

Turkish tursha: a recipe for the winter

Product set:

• cucumbers - 1 kg;
• 2 tbsp. l. Sahara;
• carrots - 3-5 pcs.;
• a small head of cabbage;
• tomatoes - 1 kg;
• 3-5 small bulbs;
• 100 g table vinegar;
• head of garlic;
• 2.5 tbsp. l. salt;
• some dill.

Preparation:

1. We wash vegetables with tap water. Cucumbers deserve special attention. They need to be soaked in cold water and left for several hours. Then cut the cucumbers in half. We remove the ponytails.

2. Cut the cabbage head into 8 pieces. Peel the garlic. 6-8 cloves will be enough for a 3-liter jar. Peel the carrots and chop them (preferably in rings).

3. We carry out sterilization of cans. Then we put vegetables in each of them. At the very top, there should be a layer of tomatoes. To make the tomatoes juicier, you can pierce them with a fork at the stalk. Pour boiling water over the laid vegetables. We put a lid on each jar. We timed 15 minutes. During this time, the vegetables should warm up. But that is not all.

4. Prepare the base for the marinade. Pour the water from the cans into a large saucepan. Add the above amount of sugar, salt, pepper and other spices.

5. Pour 2 tbsp into each jar. l. vinegar. We do this very carefully so as not to burn our hands. Then pour the vegetables with boiling marinade. Cover with a lid. We roll up. We do this with all banks. We turn them upside down. We wrap it in something warm (for example, in an old blanket). We have got a fragrant and unusually tasty tursha. A recipe for winter cooking is available for housewives with different culinary backgrounds. And further. When the jars are cool, they can be turned over to their normal position and stored.

Adyghe recipe

Required Ingredients:

• garlic;
• some hot pepper;
• green beans;
• carrot.

For brine:

• 1.5 liters of water;
• salt - 100 g.

Recipe for making Adyghe Tursha:

1. Blanch the washed beans in boiling water for 5 minutes.

2. Peel and grind the carrots.

3. Remove the husk from the garlic. Cut into cubes.

4. Rinse the pepper with water. We extract the grains. Cut the pulp into rings.

5. In an enamel pot, send beans, chopped carrots, garlic and peppers. But that is not all. Beans should be the finishing layer.

6. Prepare the brine. Just add salt to 1.5 liters of water. Bring to a boil. Pour vegetables with hot brine. We put the load on top. After 3 days, the snack can be put in jars and put in the refrigerator.

Finally

We talked about what a dish called tursha is. You can choose the cooking recipe yourself, focusing on your taste preferences.

I must say right away that in the Caucasus, tursha is like in Ukraine - borscht: every family has its own secrets, its own proportions, its own components. General, perhaps. only one thing: this is a pickle made from green beans. Today I will tell you and show you how my neighbors, Susanna and Arsen Melkonyan, prepare turshu, of course, with their secrets and my clarifications. So, today we have a Melkonian Toursha, passed through my experience. It is not done for long, and the pleasure is immeasurable.

Ingredients for "Tours in Armenian":

Nutritional and energy value:

Recipe "Tursha in Armenian":

In the Caucasus, they treat the preparation of tursha with reverence; they have even grown a special kind of beans, which is called so: tursha. No matter what anyone says, we don't make tursha from other beans. But in the absence of it, you can cook from another, for example, asparagus. By the way, the amount of ingredients is very approximate, you yourself will understand. The main thing here is the principle. Yes, and prepare the pickle in advance, it must be cold. Stir the salt in boiling water and let it cool completely.

Preparing beans is boiling them. We put a large pot of water on the fire, bring it to a boil and boil the beans in batches. In time, each batch is cooked for about 5 minutes. We check the readiness with a fingernail: if the beans can be pierced with a fingernail, then they are ready. Even with a large amount of beans, the whole process is quite quick: put it on, cook it and take it out.

Put the boiled beans on a paper or cotton towel to cool and glass. If possible in 1 layer. Salt the boiled beans on top, "like a pinch of potatoes in a frying pan" - this is Arsene's advice. What for? And who knows, perhaps salting starts earlier. than we will fill the turshu with brine.

While the beans are being boiled, we make seasoning in parallel. We just pass everything through a meat grinder, here you need the presence of pieces. Therefore, only a meat grinder, well, or a chopper, and not a blender. So, we pass tomatoes, garlic and pepper through a meat grinder. Then add salt.

The amount of salt is relative. I add just enough to make the seasoning tasty. For my taste, of course. Although in tursha, according to Arsen, "there is never too much salt", but I'm afraid not everyone will agree with this. Stir the seasoning well. While it is settling, we will drain (or scoop out) liquid juice from it, so that we have almost thick left. I poured about a glass or more. By the way, the juice is delicious, do not pour it out at all. You can drink it or add it to your meals. Well, or into his brine turshi). The thick paste is less washed out by the brine as a result.

But many do not do the next stage, including my neighbors. Yes, this is the longest stage, but believe me - not that long. I peel the tough filaments off the beans and tear off the tail. Something like this. Well, I don't like to spit it all out afterwards. In my opinion, without any harshness, eating is many times more pleasant. I know that many people take this whole thing off of raw beans, but believe me, it is much easier to do it with boiled beans.

We clean and immediately put it in the container in which we will salt. I have this plastic bucket. Do not throw them at random, but carefully lay the beans in layers. We laid out a layer of about 2-3 centimeters - and "scattered" a couple of tablespoons of seasoning on top. It is not necessary to smear, since after pouring with brine, the seasoning will disperse by itself. So, layer by layer, fill the container.

The last layer is beans. We do not put the seasoning. With our hands we strongly press the laid layers down, "trample".
If the seasoning remains, use it like adjika, just do not store it for long.

Fill the beans with cooled brine. How much brine should you pour? We look like this: under the pressure, which we will then put on top, the beans should simply be covered with brine. To begin with, we just check by hand. By the way, you will immediately see how the seasoning disperses through the brine.

Well, that's all for now. We close with a plate and put a small load on top so that the beans are covered with brine and leave for at least 5 days at room temperature. The fermentation time depends on how warm you are.

And here is the tour for the 3rd day. The brine is already starting to ferment and it has become noticeably larger.

On the 5-6th day, you can already eat the turshu. It will turn out to be very tasty. Moderately salty, moderately sour, with a spicy tomato tinge, very aromatic and stimulating the appetite. And very beautiful! You can do it according to the same principle without seasoning, many do just that. Now the turshu can be put in the refrigerator.

Ready, well-fermented tursha can be rolled up. We put it in sterilized jars and fill it with pre-drained boiling brine. It's simple.

Delicious preparations and bon appetit!

There is still time in my garden before the bean harvest.
And while I have sweet preparations. Jams, juices, compotes, candied fruits.
But I'll tell you about the promised Armenian turshu.
In Armenian homes, a large plate of pickles is always placed on dining tables. Several types are served at once. There is nothing in these pickles. And eggplants, and green tomatoes, and carrots, and cauliflower, and delicious pink cabbage with beets, and celery stalks ... And among the pickles, you often come across strong pods of green beans, very, very tasty. Since childhood, I dragged it from the plate, first. Here we are going to cook it. We call it tursha. Although in the East this word means different culinary concepts. but mostly all around the salty snacks.
And we will make an Armenian turshu.

And this is very tasty and very simple.
I need green beans. The one in my photo is a quick and dirty example. In fact, you need wide, flat beans. Clean the shoulder blades of lateral fibers (although in modern beans, these are less and less common, with hard fibers on the sides, I don't even remember the last time I cleaned such beans). Cut off the ends. Wash well.
For brine: 2 liters of water + 100 g of salt. boil and cool.
This is for 2kg of green beans. If you do more, then increase the amount of brine accordingly.
We also need 3 peppers. You can have two sweet, one spicy, if you like spiciness. Cut the sweet peppers into halves, and these halves too. And the sharp ones in smaller pieces. Peppers can be of any color, green, red or yellow.
2 heads of garlic. Peel and chop the garlic.
If you have celery, stems with leaves, wash and prepare it too. But it is not required in the recipe. Him too
Place another large saucepan. boil water, add a little salt and blanch, or rather boil the prepared beans, literally 2 minutes, even less. To keep it strong, squeaky. Dip the beans only in boiling water, and then they will get a beautiful green color. But do not overdo it so that the beans do not soften afterwards during fermentation.
At the end, dip the peppers in boiling water for a couple of seconds and remove.
We take an enamel pan for pickles. And we begin to lay out our prepared beans in layers. Sprinkle the stacked green beans with chopped garlic, halves, strips of sweet pepper, and chunks of hot pepper. And sprigs of celery, if done with it.
2 kg of green beans, not very much, it turns out several layers. But for a trial, the most it is. Well, not everyone has huge pans. As a child, I did not understand why in all Yerevan houses there are such huge enamel pots. Now I understand well why they are so needed.
Fill everything with cold brine. Close with a large plate. And we put the load. You can cover the top with a kitchen towel. And we leave everything in a dark, not passable place for 4 days. Maybe for a week, it all depends on the beans themselves. In 4 days our tour will be ready. Get it out. rinse if you like and try it. This is a great appetizer, and delicious pickling, and you can make salads with it.
There is also a variant of pickled green beans. It is closed for the winter. But this turshu can be made at the end of summer, Salt like this. Then transfer to a jar, under a nylon lid, pour brine and into a cold place. You can roll up jars for the winter, just boil the brine before spilling, close with iron lids and also store in a cold room. My neighbor did it like that, but I didn't close it like that. It is also well stored under nylon.
You can salt it immediately in a 3 liter jar. And when it's ready. close with a nylon lid, and into the cold. But in a saucepan, the tursh turns out for some reason better.

In the Caucasus, tursha is like in Ukraine - borscht: every family has its own secrets, its own proportions, its own components. I will tell you how my neighbors, Susanna and Arsen Melkonyan, prepare the turshu, of course, with their secrets and my clarifications. So, today we have a Melkonian Toursha, passed through my experience. It is not done for long, and the pleasure is immeasurable.

• Green beans (ideally turshe) - 3 kg

For seasoning

• Tomato - 1.2 kg


• Garlic (medium-sized heads) - 2 pieces


• Salt - 1 tsp


• Hot red pepper (medium size) - 2 pieces

For brine

• Water - 1 l


• Salt - 80 g

1. Prepare the brine in advance, it must be cold. Stir the salt in boiling water and let it cool completely.
2. Preparing beans is boiling them. We put a large pot of water on the fire, bring it to a boil and boil the beans in batches. In time, each batch is cooked for about 5 minutes. We check the readiness with a fingernail: if the beans can be pierced with a fingernail, then they are ready. Even with a large amount of beans, the whole process is quite quick: put it on, cook it and take it out.
3. Put the boiled beans on a paper or cotton towel to cool down and glass. We spread it in layers and add each layer on top, "like potatoes in a frying pan" - this is Arsen's advice. What for? Thus, salting begins before we fill the turshu with the actual brine.
4. While the beans are being boiled, we make seasoning in parallel. We just pass everything through a meat grinder, here you need the presence of pieces. Therefore, only a meat grinder, well, or a chopper, and not a blender. So, we pass tomatoes, garlic and pepper through a meat grinder. Then add salt.

5. The amount of salt is relative. I add just enough to make the seasoning tasty. For my taste, of course. Although in tursha, according to Arsen, "there is never too much salt", but I'm afraid not everyone will agree with this. Stir the seasoning well. While it is settling, we will drain (or scoop out) liquid juice from it, so that we have almost thick left. I poured about a glass or more. By the way, the juice is delicious, do not pour it out at all. You can drink it or add it to other dishes. Well, or into his brine turshi). The thick paste is less washed out by the brine as a result.
6. But many do not do the next stage, including my neighbors. Yes, this is the longest stage, but believe me - not that long. I peel the tough filaments off the beans and tear off the tail. I hate to spit it all out afterwards. In my opinion, without any harshness, eating is many times more pleasant. I know that many people take this whole thing off of raw beans, but, believe me, it is much easier to do it with boiled beans.
7. We clean and immediately put it immediately into the container in which we will salt. I have this plastic bucket. Do not throw them at random, but carefully lay the beans in layers. We laid out a layer of about 2-3 centimeters - and "scattered" a couple of tablespoons of seasoning on top. It is not necessary to smear, since after pouring with brine, the seasoning will disperse by itself. So, layer by layer, fill the container.
8. The last layer is beans. We do not put the seasoning. With our hands we strongly press the laid layers down, "trample". If the seasoning remains, use it like adjika, just do not store it for long.
9. Fill the beans with cooled brine. How much brine should you pour? We look like this: under the pressure, which we will then put on top, the beans should simply be covered with brine. To begin with, we just check by hand. By the way, you will immediately see how the seasoning disperses through the brine.

Well, that's all for now. We close with a plate and put a small load on top so that the beans are covered with brine and leave for at least 5 days at room temperature. The fermentation time depends on how warm you are.

On the 5-6th day, you can already eat the turshu. It will turn out to be very tasty. Moderately salty, moderately sour, with a spicy tomato tinge, very aromatic and stimulating the appetite. And very beautiful! You can do it according to the same principle without seasoning, many do just that. Now the turshu can be put in the refrigerator.

Ready, well-fermented tursha can be rolled up. We put it in sterilized jars and fill it with pre-drained boiling brine. It's simple.

Bean torsha is a popular dish in the Caucasus. Passion for torsha is also widespread among Armenians. Every Armenian family has a couple of jars of delicious pickles among winter spins.

In a literal translation into Russian, the word "tursha" means "salting" or "salting". Tursha is usually harvested for the winter. It can also be prepared for a family meal.

The main ingredient for making tursha is green beans. Housewives happily put in other vegetables: eggplants, bell peppers, tomatoes and carrots.

Due to such a variety of vitamins, bean turshu can be considered a healthy dish.

Classic tursha of their beans

Remember to remove the tails and long hairs when cleaning the beans. These parts are not palatable. Green beans love to attract dust. It should be rinsed well in water.

Cooking time - 1 hour 45 minutes.

Ingredients:

• 600 gr. green beans;
• 4 cloves of garlic;
• 1 bunch of dill;
• 1 bunch of cilantro;
• salt, pepper - to taste.

Preparation:

1. Peel and rinse the beans.
2. Fill a small saucepan with water. Season with salt and pepper and bring to a boil. Throw the beans into the pot. Cook for about 7 minutes.
3. Put the beans in a deep bowl. Sprinkle with finely chopped herbs and chopped garlic.
4. Let the dish sit for 1 hour. Serve with grilled or baked meat. Bon Appetit!

Armenian bean torsha with tomatoes for the winter

Armenians simply adore spinning with bean tursha. And all because it is incredibly tasty! Tomatoes are in perfect harmony with beans and give the dish a touch of pleasant sourness.

Cooking time - 1 hour.

Ingredients:

• 800 gr. green beans;
• 500 gr. tomatoes;
• 4 cloves of garlic;
• 2 bunches of cilantro;
• 100 g onions;
• 200 ml of vinegar;
• salt, pepper - to taste.

Preparation:

• Peel and wash the beans.
• Cook the beans for about 5 minutes in a saucepan with water, seasoned with salt and pepper.
• Cut the onions into rings. Chop the garlic in a garlic press.
• Cut the cilantro very finely.
• Chop the tomatoes into small pieces.
• Prepare sterilized jars. Spread the beans over them. Add tomatoes, onions, garlic and herbs to each. Add vinegar. Roll up the cans tightly and store them in a cool place.

Bean tursha with eggplant in a pan

Green beans and eggplants are a hearty and healthy duo. This dish is perfect for vegetarian cuisine.

Cooking time - 1 hour.

Ingredients:

• 300 gr. green beans;
• 500 gr. eggplant;
• 70 gr. onions;
• 1 tablespoon tomato paste
• 1 bunch of parsley;
• 3 tablespoons of vegetable oil;
• salt, pepper - to taste.

Preparation:

1. Wash and peel all vegetables well.
2. Break the green beans into sticks.
3. Cut the eggplants into thin strips and let stand in cold water for 15 minutes.
4. Cut the onions into cubes and fry them in a pan.
5. Send the eggplants and beans there. Sprinkle with salt and pepper.
6. After 10 minutes, add the tomato paste and stir the vegetables. Simmer until tender.
7. Place the turshu on a large plate and sprinkle with chopped parsley.

Bean Tursha with carrots and bell peppers for the winter

For the preparation of such a turshi, you can choose both green bell peppers and red ones. It all depends on your own preferences. Carrots for turši should be cut into thin strips. It is recommended to use a grater for cooking Korean carrots.

200 ml of vinegar;

salt, pepper - to taste.

Preparation:

1. Wash all vegetables for the turshi and prepare accordingly. Do not forget to remove the cores of bell peppers, and remove hairs and tails from beans.
2. Cut the pepper and carrots into thin strips.
3. Chop the garlic and herbs.
4. Put water in a saucepan and add vegetables, garlic and herbs. Salt, pepper, add vinegar. Simmer in boiling water for 10 minutes.
5. After that, strain the vegetables and place them in the jars. Then fill with brine from a saucepan. Roll up and put in the cold.

Bon Appetit!