Bean turshi recipe for the winter. Tursha: a recipe for cooking dishes according to the recipes of Armenian, Adyghe and Turkish cuisine

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.

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!

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 amphoras. 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. Perhaps you - love cilantro or celery - I think it is 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

There is still time before the bean harvest in my garden.
And while I have sweet preparations. Jams, juices, compotes, candied fruit.
But I will tell you about the promised Armenian tour.
In Armenian homes, a large plate of pickles is always placed on the dinner tables. Several types are served. What only in these pickles is not. And eggplants, and green tomatoes, and carrots, and cauliflower, and delicious pink cabbage with beets, and celery stalks ... And among the pickles, strong green bean pods often come across, very, very tasty. Since childhood, I dragged it from the plate, the first. Here we are going to prepare it. We call her tursha. Although in the East this word means different culinary concepts. but mostly all around snacks-salts.
And we will make Armenian tursha.

And it is very tasty, and very simple.
We need green beans. The one I have in the photo is a quick example. In fact, you need wide, flat beans. Clean the shoulder blades from side fibers (though in modern beans, they are less and less common, with hard fibers on the sides, I don’t even remember when I last cleaned such beans). Cut off the ends. Wash well.
For brine: 2 liters of water + 100 g of salt. boil and chill.
This is for 2 kg of green beans. If you do more, then increase the amount of brine accordingly.
Still need 3 pins. You can have two sweet ones, one spicy if you like spicy. Cut sweet peppers into halves, and these halves too. And sharper smaller pieces. Peppers can be any color, and green, and red, and yellow.
2 heads of garlic. Peel the garlic, chop.
If there is celery, stalks with leaves, wash and prepare it too. But it is not required in the recipe. Him too
Put in another large pot. boil water, salt a little and blanch, or rather boil the prepared beans, literally 2 minutes, even less. So that she remains strong, creaky. 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 later 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 bean pods, chopped garlic, halves, sweet pepper strips, and hot pepper slices. And celery sprigs, if we do with it.
2 kg of green beans, not very much, it turns out several layers. But for the test, that's it. Well, not everyone has huge pans. As a child, I didn’t understand why in all Yerevan houses there are such huge enamel pots. Now I understand well why they are so necessary.
Fill everything with cold brine. Close with a large plate. And we load. You can cover the top with a kitchen towel. And we leave everything in a dark, non-passable place for 4 days. Maybe for a week, it all depends on the beans themselves. In 4 days - our tursha will be ready. Pull out. if you want, rinse and try. This is a great appetizer, and a delicious pickle, and you can make salads with it.
There is also a variant of pickled green beans. It is closed for the winter. But this tursha can be done at the end of summer, Salt like this. Then transfer to a jar, under a nylon lid, pour brine and put it in a cold place. You can roll up jars for the winter, only boil the brine before pouring, close it with iron lids and also store it in a cold room. My neighbor did this, but I didn’t close it like that. It also keeps well under kapron.
You can pickle it immediately in a 3 liter jar. And when it's ready. close the capron lid, and in the cold. But in a saucepan, tursha turns out for some reason better.

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!