Tursha - a recipe from Baba Sasha. Tursha - a delicious eggplant appetizer Recipe for salted tursha

Saucepan - 5 l
Sweet pepper (red) - 0.3 kg (4 pcs)
Green beans - 0.4 kg
Eggplant - 0.8 kg (3 pcs)
Green tomato - 0.8 kg (10 pcs)
Fresh cilantro - 150 g (1/2 bunch)
Fresh dill - 100 g (1/2 bunch)
Carrots - 0.2 kg (1 pc)
Garlic - 50 g (3 goals)
Hot pepper - 35 g (1 pc)
Cabbage - 0.9 kg (1/2 head)
Boiled water - 2 l
Salt - 100 g

As I promised, I'm posting this recipe...
"Tursha" is the original name, but at its core it's just pickled vegetables ... but so delicious!!! This recipe was told to my friend (a professional chef) by her colleague from the Kuban. Since our Dnepropetrovsk, despite its million-strong population, is “quite small” and “everyone knows each other,” this recipe came to me too ... Someone told me that the Tatar nationality “dabbles” in such a dish ...

So, let's start Blessed:
Wash the vegetables, dry them, boil the eggplants for 2 ... 3 minutes, cut them as shown in the photo and put them in layers in a pan ...

We take it well and tamp ...

Mix thoroughly and pour brine (50 g of salt per 1 liter of cold boiled water).
We put a small oppression ... Every day, in the morning and evening, we remove the oppression and pierce this mass in 3-4 places in order to let the air out. Somewhere on the third day a small gray coating appears - carefully remove with a spoon. On the 4th and 5th days, the "raid" is more and more, and it must be removed before each removal of oppression. On the 6th day, drain the brine and transfer the vegetables to a 3 liter bottle. Lightly ramming. From this quantity, a 3-liter jar and a "bowl" for testing are obtained.
Fill the bottle with brine filtered through triple gauze and send it to the refrigerator.

The rest of the tursha is mixed with thinly sliced ​​purple onions, seasoned with fragrant homemade oliya and enjoy!!!

I ate this on a visit to Moldova. I looked at this recipe twice, and all these vegetables were in that dish too. But they call it, I remember exactly "Barrel". The only thing in this "Barrel" was that the vegetables were chopped into large pieces, sweet pepper into two halves, and cabbage 2-3 centimeters is cut into such wide pieces (ribbons). Everything else is the same as in your recipe. On Tuesday or Wednesday, a sister from Moldova comes to visit me, I will clarify this recipe and, if possible, if there are at least a couple of photos, I will share it. And so this dish is very tasty, swept off the table. We were served it from the cellar to the table three or more times, we just sat, dined, chatted, drank cool pink wine from the cellar, hominy with cracklings, sheep cheese and this yummy "Tursha" or "Barrel". -------------- so "turshu" - for Tajiks, Tatars and for some nationalities it means (omitting some details) "salty", "salting". etc....
And the Moldovans apparently decided not to bother with the name and decided it was simpler: since all this is fermented in a barrel, then we will call it "Barrel" ...
As for large pieces: I agree with salting in a barrel! But I had such a “homemade” option, and in this case it’s better to chop into pieces that are not as large as in a barrel ... firstly, it will pickle faster, secondly - how do you imagine stuffing a quarter of cabbage into a bottle for storage in the refrigerator? ??
________________________________________ __________ I first tried tursha 25 years ago. It was in Afghanistan, the "delicacy" is indescribable, they make it in huge barrels.

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.

2016-09-18

Date: 18 09 2016

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Hello my dear readers! The long cobwebs of September shimmer in the sun and captivate the eye. The air is filled with the thick aroma of grapes and the still summer heat. I didn't want to eat at all in the morning. My breakfast was modest to the point of asceticism - black homemade bread (recipe) and tursha. Oh, I hear already that you are asking for the tursha recipe? What could be easier.

I remember an Armenian married couple who lived not far from us in my early childhood. Serozh and Genef. They made turshi cisterns. Do not laugh, namely, tanks. A long time ago, a very enterprising Serozhik procured (as he elegantly put it) some clay vessels. Or rather, I exchanged for them a decent, masterfully sewn by a Jewish friend for the ninetieth anniversary of my grandmother, a flaky suit. Well, not cows to graze in this smart ivory miracle?

On the other hand, large pots, immediately nicknamed Janef tanks, were very useful in the household. Compliant and modest (as befits a woman from an ancient Trebizond family), she was also known as an excellent craftswoman for making the famous Armenian pickles. Tsitsak, tursha, stuffed pickled eggplants have never been translated in a cold cellar. Her practical, active foul-mouthed husband (as befits a man whose ancestors lived for centuries in the Horde) loved to throw a handful of the sharpest tursha into his mouth after a glass of ice-cold plum brandy.

Serozh did not even bat an eye when he accidentally found out that his favorite cisterns for tursha are actually ancient amphorae. He, with his usual efficiency, began to sell tursha to holidaymakers in the market directly from his precious containers. Those wishing to taste the beans fermented in amphoras "from the time of the Empire of Trebizond" lined up in a long patient queue at dawn.

Here the other day I tried to recreate the taste of the same green bean turshi. The recipe turned out to be very simple, as well as the preparation itself. The most difficult thing is to find a suitable "tour" bean for him, as we say at home in Sochi, beans. This is how she looks.
Previously, I myself planted such a variety in the garden, but this year I did not do gardening (due to heavy employment). To my great happiness, the market sells very similar in taste, but yellow beans. Turshe be! Hurrah, hurrah, hurrah!

Armenian turshi recipe

Ingredients

• 1 kg of broad green or yellow string beans in the stage of milky-wax ripeness.
• 4 bell peppers.
• 4 young eggplants, preferably without seeds.
• 1 large pod of hot pepper.
• 6-8 cloves of garlic.
• Dill greens (or dry umbrellas).
• Rehan greens (purple basil).
• 300 ml cold water.
• 30 g salt.

How to cook

My remarks

• I cooked for a sample from a scanty amount of products - what is called "one bite", and then simply recalculated the proportions.
• There are recipes for tursha from one bean, but most often a little eggplant and bell pepper are added to taste.
• The Armenian tursha recipe is also beautiful because all the ingredients, except for salt and water, can be taken to taste and in any quantities. No one will forbid you to cook tursha from dominating eggplants or bell peppers - it will also be delicious!
• The recipe for preparing turshi in Armenian for the winter: separate the finished turshi from the brine as much as possible, put it tightly in sterile jars, cover with sterile lids, put in water heated to 50-60 ° C, sterilize at 100 ° C for 30 minutes from the moment of boiling (for cans with a capacity of 1 liter), roll up hermetically, turn upside down, wrap something warm, leave it to cool completely. For such a preparation, green beans should not be boiled before pickling, but only blanched, as for.
• Greens can be taken to your liking. I just love purple basil rehan. I put it with, in vegetable khorovats (recipe), in almost all eggplant dishes. Maybe you - like cilantro or celery - I think it's quite acceptable to put any spicy greens in tursha.
• Before serving, you can cut the eggplant into slices, and leave the peppers and beans whole. I like to eat tursha, like Serozh, only without rakia.

That's it, I gave you the promised recipe - use it to your health! If you like tursha, then please share this article on social networks. Subscribe to the blog newsletter, always stay up to date with new events. Good luck!
Always yours Irina.
Today I wanted some light, unobtrusive music. It would seem that this is a sweet, simple melody, but not simple words at all ... I'm slowly learning Spanish ...
Jehro-Continuando

• Green beans (ideally - turcheva) - 3 kg

• Tomato - 1.2 kg


• Garlic (medium sized heads) - 2 pcs


• Salt - 1 tsp


• Hot red pepper (medium size) - 2 pcs

• Water - 1 l


• Salt - 80 g

1. We prepare the brine in advance, it must be cold. Stir the salt into the 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 readiness with a fingernail: if the beans can be pierced with a fingernail, then it is ready. Even with a large amount of beans, the whole process is quite fast: they put it in, boiled it and took it out.
3. Put the boiled beans on a paper or cotton towel to cool and glass. We spread it in layers and add each layer on top, "like potatoes in a frying pan" - this is Arsen's advice. For what? Thus, salting begins before we fill the turshu with brine itself.
4. While the beans are boiling, in parallel we make seasoning. 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 at all. So, we pass tomatoes, garlic and pepper through a meat grinder. After that, add salt.

5. The amount of salt is conditional. I add just enough to make the seasoning taste good. For my taste, of course. Although in tours, according to Arsen, "there is never too much salt," but, I'm afraid, not everyone will agree with this. Mix seasoning well. While it is settling, we will drain (or scoop out with a spoon) liquid juice from it so that we have practically thick. I poured about a glass or more. By the way, the juice is delicious, do not pour it out at all. You can drink or add to other dishes. Well, or in the brine turshi it). A thick paste is less washed out by the brine in the end.
6. But many do not do the next stage, including my neighbors. Yes, this is the longest stage, but believe me - not so much. I remove the tough filament fibers from the beans and tear off the tail. I really don't like spitting it all out afterwards. In my opinion, without any rigidity, it is much more pleasant to eat. I know that many people tear off the whole thing from raw beans, but, believe me, it is much easier to do this with boiled beans.
7. We clean and immediately lay out immediately in the container in which we will salt. I have this plastic bucket. We do not throw it at random, but carefully lay the beans in layers. They 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, because after pouring with brine, the seasoning will disperse itself. So layer by layer we fill the container.
8. The last layer is beans. We do not add seasoning. With our hands we strongly press the laid layers down, "trample down". If the seasoning remains, use it like adjika, just do not store for a long time.
9. Pour the cooled brine over the beans. How much brine to pour? We look like this: under the yoke, which we will then put on top, the beans should simply be covered with brine. To begin with, we simply check by hand. By the way, you will immediately see how the seasoning diverges in the brine.

On the 5-6th day, the turshu can already be eaten. It will turn out very tasty. Moderately salty, moderately sour, with a sharp tomato tinge, very fragrant and stimulating 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 spread it in sterilized jars and fill it with pre-drained boiling brine. Everything is simple.

Bean tursha is a popular dish in the Caucasus. Passion for tursha is also widespread among Armenians. In every Armenian family, among the winter spins, there are a couple of jars of delicious pickles.

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 dinner.

The main ingredient for making turshi is green string beans. Housewives are happy to put other vegetables: eggplants, bell peppers, tomatoes and carrots.

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

Classic tursha of their beans

When peeling beans, do not forget to remove the tails and long “hairs”. These parts are not palatable. String beans love to attract dust. It should be washed well in water.

Cooking time - 1 hour 45 minutes.

Ingredients:

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

Cooking:

1. Wash and clean beans.
2. Take water in a small saucepan. Salt, pepper and bring to a boil. Throw the beans into the pot. Boil for about 7 minutes.
3. Put the beans in a deep bowl. Sprinkle with finely chopped herbs and chopped garlic.
4. Let the dish brew for 1 hour. Serve with grilled or baked meats. Bon appetit!

Armenian bean tursha with tomatoes for the winter

Armenians just love bean turkey rolls. 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. string beans;
• 500 gr. tomatoes;
• 4 cloves of garlic;
• 2 bunches of cilantro;
• 100 gr. onion;
• 200 ml of vinegar;
• salt, pepper - to taste.

Cooking:

• Peel and wash the bean pods.
• Boil the beans for about 5 minutes in a saucepan of water seasoned with salt and pepper.
• Onion cut into rings. Grind the garlic in a garlic press.
• Chop the cilantro very finely.
• Chop 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 jars tightly and store them in a cool place.

Bean tursha with eggplant in a frying pan

String beans and eggplant are a satisfying and healthy duet. This dish is perfect for vegetarian cuisine.

Cooking time - 1 hour.

Ingredients:

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

Cooking:

1. Wash and clean all vegetables well.
2. Break string beans into chunks.
3. Cut the eggplant into thin strips and let stand in cold water for 15 minutes.
4. Cut the onion into cubes and cook from it frying in a pan.
5. Send eggplant and beans there. Sprinkle with salt and pepper.
6. After 10 minutes, add the tomato paste and mix the vegetables. Simmer until done.
7. Put the turshu on a large plate and sprinkle with chopped parsley.

Bean tursha with carrots and bell peppers for the winter

To prepare such a turshi, you can choose both green bell pepper and red. It all depends on your own preferences. Carrots for turshi should be cut into thin strips. It is recommended to use a grater for cooking Korean carrots.

Cooking:

1. Wash all vegetables for the turkey and prepare accordingly. Do not forget to remove the cores from the bell pepper, and remove the hairs and tails from the beans.
2. Cut peppers and carrots into thin strips.
3. Chop the garlic and herbs.
4. Fill a pot with water and add vegetables, garlic and herbs. Salt, pepper, add vinegar. Cook in boiling water for 10 minutes.
5. After that, strain the vegetables and arrange them in jars. Then pour in the brine from the pot. Roll up and refrigerate.

Bon appetit!