Recipe for tursha from pickled green beans. Tursha – a delicious eggplant appetizer

general information

For many Russians, the name of the dish tursha will mean nothing. The recipe is also not known to everyone. Let's figure this out together. Tursha is a vegetable platter that includes carrots, onions, eggplants, and cabbage. Sometimes this word refers to pickled green beans. “Tursha” is translated into Russian as “pickle.” This dish is very popular in Azerbaijan, Turkey, Armenia and other eastern countries. You also have the opportunity to try this snack. Just choose any of the recipes below and proceed to the practical part.

Armenian bean tursha: recipe

Grocery list:

hot pepper - 1 kg;
bay leaf - 2 leaves;
1 kg garlic;
allspice peas;
carrots - 1 kg;
100 g salt;
a little 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. Both ends of the beans need to be cut off. We will cook vegetables separately. Grind the carrots on a grater. Place in a frying pan and fry using oil. Cut the beans into 2-3 parts. Place in a small saucepan with water. Salt. Cook for 5 minutes, then drain in a colander.

2. Chop the hot pepper with a knife. It is best to pass the garlic through a special press.

3. Mix all these ingredients in a deep bowl. Add spices. Mix well. But this is not tursha yet. The recipe for preparing the dish includes additional items. The resulting mass must be placed under pressure and stored in a cold place for 3 days. Only after this can the appetizer be placed on plates and served.

Recipe of Yerevan housewives

Ingredients:

carrots - 1 kg;
a bunch of celery;
2 kg green beans (flat);
4-5 pods of red pepper (hot);
bay leaf - 10 leaves;
500 g bell peppers;
1 kg cherry tomatoes;
garlic - 2-3 heads;
2 kg 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 bay leaf and allspice to a saucepan with water. Turn on the heat and cook for 5 minutes. Then remove the pan from the stove. Place celery in the brine. We wait for the liquid to cool.

2. We wash the vegetables in running water. Carefully separate the cabbage into pieces. We cut off the ends of the beans and cut them into pieces. Grind bell and bitter peppers. We pierce the tomatoes in several places with a toothpick. We simply peel the garlic; there is no need to chop it.

3. What to do with vegetables? Boil them separately until almost done. Blanch the garlic and pepper. We wait until all the vegetables have cooled down. Peel the carrots and cut into 2-3 parts.

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

Turkish tursha: a recipe for preparing 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 onions;
100 g table vinegar;
head of garlic;
2.5 tbsp. l. salt;
a little dill.

Preparation:

1. Rinse the 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. Remove the tails.

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

3. We sterilize the jars. Then we put vegetables in each of them. There should be a layer of tomatoes at the very top. To make the tomatoes juicier, you can pierce them with a fork at the stem. Pour boiling water over the packed vegetables. Place a lid on each jar. We time it for 15 minutes. During this time, the vegetables should warm up. But that is not all.

4. Prepare the base for the marinade. Drain 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 boiling marinade over the vegetables. Cover with a lid. Let's roll up. We do this with all banks. Turn them upside down. We wrap ourselves in something warm (for example, an old blanket). We got a fragrant and unusually tasty tursha. The recipe for cooking for the winter is accessible to housewives with different culinary experience. And further. When the jars have cooled, they can be turned over to their normal position and stored.

Adyghe recipe

Required ingredients:

garlic;
a little hot pepper;
green beans;
carrot.

For brine:

1.5 liters of water;
salt - 100 g.

Recipe for making tursha in Adyghe style:

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

2. Peel and grate the carrots.

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

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

5. Place beans, chopped carrots, garlic and pepper into an enamel pan. But that is not all. The final layer should be beans.

6. Prepare the brine. Just add salt to 1.5 liters of water. Bring to a boil. Pour hot brine over vegetables. We place the weight on top. After 3 days, the snack can be put into 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.

In the East, hospitable hosts treat guests to an amazingly tasty appetizer made from green beans - tursha. Spicy pickling with its unusual taste has gained popularity among both adults and children. That is why tursha is prepared for the winter using a variety of preservation recipes, based on existing preferences and tastes. The vegetables that make up the delicious dish are fermented, and the process of preparing the snack itself is not complicated and is accessible to every housewife.

The oriental dish of green beans, prepared both everyday and as a spicy preparation for the winter, contains useful components that are so necessary for the human body. In countries such as Armenia, Azerbaijan, Iran, Turkey, bean snacks are prepared according to the characteristics of a particular cuisine. For example, a classic recipe from Armenia consists of pickled vegetables with spices and garlic, but without adding vinegar. In general, the taste of tursha is compared to eggplant in the so-called marinade filling.

Many housewives also complement the bean dish with vegetable ingredients, which add piquancy and originality to the dish.

What ingredients will you need?

In the process of creating tursha, you can experiment - add carrots and pumpkin to the dish, as well as tomatoes, zucchini, peppers and cabbage, leaving only one component unchanged - green beans - fresh or frozen.

Another bean dish can be supplemented with cilantro, basil, garlic, and seasoned with spices. Use water and salt to prepare the starter itself.

Methods of preparing for the winter

A wide variety of ingredients are used to prepare this oriental dish. However, the requirement for preparing any turshi recipe is still short-term processing of vegetables in boiling water and their fermentation with a spicy dressing.

In Armenian

In the Caucasus, the turshe appetizer, along with eggplants, tomatoes and cucumbers, is also prepared with the addition of a large amount of herbs and all kinds of spices. However, according to the Armenian recipe, vinegar is not added to green beans, which is why the appetizer is not so spicy and even slightly sweet in taste.

Ingredients:

tomatoes – 1 kilogram;
peppers (sweet), eggplants - 1 kilogram each;
bean pods – 1 kilogram;
garlic head;
hot pepper – 1 pod;
parsley, celery - half a bunch;
salt – 1 tablespoon (full);
water – 1 liter.

Method of preparation: rinse young beans under water, cut off the ends of the pods and blanch them until tender. Place the sweet pepper in boiling water for literally half a minute, and then cut it into slices. Chop the tomatoes into cubes. Cut the blue ones into slices and keep in boiling water for 10 minutes, then chop into cubes.

Chop the garlic and add finely chopped hot pepper. Place vegetables in a deep container in layers - eggplants, beans, bell peppers, tomatoes, sprinkle each layer with a pre-prepared spicy garlic component and chopped herbs.

Pour cooled brine over all components. Press the lid on the vegetables and set the pressure. After 5 days of fermentation, drain off the excess liquid and sterilize the appetizer (for 20 minutes). Pack the preparation into jars and roll them under the lids.

In Korean

Ingredients:

beans in pods – 0.5 kilograms;
blue ones - 1 kilogram;
carrots – 0.5 kilograms;
tomatoes – 0.5 kilograms;
turnip (onion) – 3 pieces;
cucumbers – 4 pieces;
parsnip and parsley roots - 2 pieces each;
dill - not for everyone;
laurel;
spices, salt;
garlic head;
chilli pepper - to taste;
butter – 0.5 kilograms.

The technology for cooking bean asparagus in Korean describes step by step the sequence of laying vegetables:

Remove the stems from ripe eggplants.
Boil vegetables in the form of carrots, beans and blue beans for 20 minutes, followed by placing pressure on the eggplants to drain excess liquid.
Chop tomatoes and cucumbers into cubes, chop onions. Mix all vegetable ingredients, add chopped hot peppers, parsnips, and parsley. Pass all ingredients through a meat grinder.
Place the blue ones on the bottom of a deep saucepan, and on top - the prepared hot seasoning, and so on in layers until the container is completely filled.
Pour chilled brine (consisting of water, salt, bay leaves and allspice) over the laid out vegetables, set pressure and leave for fermentation for a week.
After the allotted time has passed, drain the excess liquid, add oil and put it in a dark and cool place for infusion for 40 days.

After the specified period, the spicy and savory snack will be ready.

Turkish turshi recipe

The original snack, according to this recipe, can be made without the most important component - beans.

Ingredients:

tomatoes – 1 kilogram;
carrots, cucumbers - one kilogram;
cabbage – 1 kilogram;
vinegar - a quarter glass;
onion (turnip) – 5 pieces;
dill - to taste;
sugar – 1.5 tablespoons;
salt – 2 tablespoons;
garlic head.

Method of preparation: rinse vegetables under water. Cut the cucumbers, previously soaked in water, in half. Chop the peeled carrots into round pieces. Using a knife, divide the cabbage into quarters.

Place all ingredients in glass jars and place tomatoes, pierced at the stems, on top. Fill the container with vegetables with water, and after 10 minutes pour the liquid into a saucepan to prepare a filling of salt, spices and granulated sugar. Pour vinegar (about 2 tablespoons), hot filling into the jars with the snack and roll up the lids.

Adyghe way of cooking

Ingredients:

bean pods;
carrot;
garlic head;
hot pepper is not for everybody.

For filling:

water – 1.5 liters;
non-iodized extra salt – 0.5 cups.

Method of preparation: rinse the beans and blanch them in boiling water for no more than 5 minutes. Peel the carrots and grate them. Chop the garlic cloves, chop the hot pepper without seeds into rings. Fill a deep container with beans, carrots, garlic and pepper, and lay asparagus beans on the top layer. Pour the prepared brine into all the components and place pressure on top for three days. After a while, pack the finished snack into jars and put it in the refrigerator.

In tomato

Ingredients:

tomatoes – 700 grams;
bean asparagus – 1 kilogram;
non-iodized extra salt – 1 teaspoon;
sugar – 50 grams.

Method of preparation: wash the bean pods, without the so-called tails, for 5 minutes in boiling water and place in glass jars. Grind the tomatoes in a meat grinder, season the resulting juice with sugar and boil lightly. Pour boiling tomato into the pods in jars and sterilize for about 50 minutes. After the jar, roll up the lids and store in a cool place.

In oil

Ingredients:

beans in pods – 1 kilogram;
olive oil – 200 milliliters;
tomatoes - 2 fruits;
sugar – 2 teaspoons;
salt - to taste;
garlic - to taste.

Method of preparation: lightly fry the green pods, chopped garlic and onion in a hot frying pan. Add tomatoes, salt, and sugar to the blush-covered vegetables. Simmer the vegetables for about half an hour.

Divide the vegetable mixture into jars and, after sterilizing, roll them under the lids.

With eggplants

Tursha will acquire even greater originality and piquancy with vegetables such as eggplants prepared for the winter.

Ingredients:

blue ones - 1 kilogram;
hot pepper - 3 fruits;
salt – 2 tablespoons;
garlic heads – 3 pieces;
dill, parsley, celery - to taste;
water;
some raisins.

Method of preparation: boil the blue ones without the stalk until the vegetables are soft. Drain the liquid and place pressure on the eggplants. Cut the hot pepper without seeds into so-called ribbons, and chop the garlic with a knife.

Divide the blue ones into halves, and then cover with cooked vegetables and laurel. Close the fruits together and tie them with threads or celery stalks. Place the blue ones in a deep container in layers, mixed with herbs, and pour a marinade based on water and salt on top.

Leave the tursha with the addition of raisins under pressure for several days. Then remove the blue ones from the liquid, which must then be strained and boiled. Pack the fruits in glass containers, pour boiling brine over them and sterilize the snack for 20 minutes.

Without sterilization

According to this recipe, you can close the spicy snack for the winter without sterilization.

Ingredients:

bean pods – 4 kilograms;
pepper (sweet) – 2 kilograms;
garlic heads – 3 pieces;
parsley - a bunch;
water – 1.5 liters;
vinegar - 0.5 liters;
sugar – 200 milligrams;
non-iodized extra salt – ¾ cup.

Method of preparation: peeled beans and bell peppers must be boiled for half an hour with the addition of herbs. Pack the vegetables prepared in this way into jars and pour boiling brine over them. Roll up glass containers with lids and store them in a dark and cool place.

Pickled

Ingredients:

bean pods – 1 kilogram;
pepper (sweet – 1 kilogram);
hot capsicum - to taste;
garlic head;
celery - a bunch;
salt – 0.5 cups;
water.

Method of preparation: blanch the bean pods with the addition of sweet and bitter peppers, garlic, and celery. Season the vegetable preparation with marinade and set aside for 24 hours to infuse.

Important! Immediately before eating, the film that appears on top of the vegetables should be removed or simply rinsed.

Pickled

Ingredients:

green beans;
carrot;
peppers;
garlic;
salt;
water.

Method of preparation: a wonderfully tasty snack can be prepared by taking 2 tablespoons of pepper, salt and garlic per liter of liquid.

Boil bean pods and carrots in boiling water for several minutes, then cool and place in containers mixed with spices, pouring cooled brine on top. Then the workpiece must be put in a cool place for several days to ensure that the vegetables are fermented.

Pickling

Ingredients:

green bean pods - 1.5 kilograms;
hot pepper - according to taste;
garlic - to taste;
salt – 3 tablespoons;
water – 2 liters.

Method of preparation: cut green beans on both sides and place in boiling water to cook for about 5 minutes. Pour liquid into a deep container, add salt, finely chopped garlic and hot pepper.

Drain the water from the beans prepared in the above manner, and instead pour in the pre-cooled brine. Place a bend on top of the workpiece. After 24 hours, drain the liquid and prepare to eat the most delicious asparagus preparation.

Storage methods

To preserve the tursha prepared according to a particular recipe, it is imperative to adhere to the required temperature regime.

A hermetically sealed green bean snack after sterilization can be stored at a temperature of no more than 25. Vegetables subject to fermentation do not lose their beneficial qualities and do not spoil at temperatures from 0 to 4. Optimal places for storing vegetable snacks can be glassed-in loggias and cellars , storage rooms.

Bean tursha is a popular dish in the Caucasus. The passion for tursha is also widespread among Armenians. Every Armenian family has a couple of jars of delicious pickles among its winter treats.

Literally translated into Russian, the word “tursha” means “salting” or “salting.” Tursha is usually prepared for the winter. It can also be prepared for a family dinner.

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

Thanks to such vitamin diversity, bean tursha 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 pleasant to the taste. Green beans love to attract dust. It should be washed 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:

Peel and rinse the beans.
Fill a small saucepan with water. Add salt and pepper and bring to a boil. Throw beans into the pan. Cook for about 7 minutes.
Place the beans in a deep container. Sprinkle with finely chopped herbs and chopped garlic.
Let the dish sit for 1 hour. Serve with fried or baked meat. Bon appetit!

Armenian tursha of beans with tomatoes for the winter

Armenians simply love twists with bean tursha. And all because it is incredibly delicious! Tomatoes harmonize perfectly 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 gr. onions;
200 ml vinegar;
salt, pepper - to taste.

Preparation:

Peel and wash the bean pods.
Cook the beans for about 5 minutes in a saucepan of water seasoned with salt and pepper.
Cut the onions into rings. Grind the garlic in a garlic press.
Chop the cilantro very finely.
Chop the tomatoes into small pieces.
Prepare sterilized jars. Distribute the beans among them. Add tomatoes, onions, garlic and herbs to each. Add vinegar. Roll up the jars tightly and put them in a cool place.

Bean tursha with eggplants in a frying pan

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

Cooking time - 1 hour.

Ingredients:

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

Preparation:

Wash and peel all vegetables thoroughly.
Break the green beans into cubes.
Cut the eggplants into thin strips and let stand in cold water for 15 minutes.
Cut the onions into cubes and fry them in a frying pan.
Send eggplants and beans there too. Sprinkle with salt and pepper.
After 10 minutes, add tomato paste and stir the vegetables. Simmer until done.
Place the tursha on a large plate and sprinkle with chopped parsley.

Bean tursha with carrots and bell peppers for the winter

To prepare such tursha, you can choose either green or red bell peppers. It all depends on your own preferences. Carrots for tursha should be cut into thin strips. It is recommended to use a grater to prepare Korean carrots.

200 ml vinegar;

salt, pepper - to taste.

Preparation:

Wash all vegetables for tursha and prepare accordingly. Don't forget to remove the cores from the bell peppers, and remove the hairs and tails from the beans.
Cut the peppers and carrots into thin strips.
Chop the garlic and herbs.
Fill a saucepan with water and add vegetables, garlic and herbs. Salt, pepper, add vinegar. Cook in boiling water for 10 minutes.
After this, strain the vegetables and place them in jars. Then pour the brine from the pan. Roll up and refrigerate.

Bon appetit!

Tursha in Armenian is a spicy appetizer made from green beans. In general, the word “tursha” is translated as pickle, but usually this dish still means pickled green beans of a certain variety with wide and flat pods. The taste of tursha is sourish-spicy, and the smell is very appetizing. The cooking process is extremely simple, try it, you won’t regret it!

Compound

500 g green beans
300 g sweet pepper
1-2 hot peppers
1 carrot
1 head of garlic

Preparation

Wash the bean pods, trim the tails, remove the veins, if any (the proper beans for tursha have no veins). Break the beans into 3-4 pieces, place in boiling water and blanch for 3-5 minutes. Cut the bitter pepper into rings, peel the garlic, crush each clove with a wide knife, cut the sweet pepper into large slices or rings, grate the carrots on a coarse grater.

Prepare 2 tablespoons of brine per 1 liter of water.
Place vegetables in layers in a suitable container, sprinkling the layers with garlic and hot pepper.

Pour slightly warm brine, put under pressure and leave in a warm room for 3-4 days.

As soon as the brine becomes cloudy, remove the pressure and the appetizer is ready. When serving, you can lightly pour the tursha with vegetable oil (it turns out very tasty with mustard).

Note

You can put any vegetables in the tursha: green tomatoes, eggplants (they must first be boiled for 5-7 minutes in salted water), pieces of zucchini, regular and cauliflower cabbage. To my taste, the more ingredients, the tastier. Tursha is stored in a cold place (cellar or refrigerator) for 3-4 months. You can also roll it up with tin lids. To roll the tursha, place it in jars, sterilize for 30 minutes, and roll it up.
Bon appetit!

This appetizer is prepared without vinegar, and the spicy, pungent taste appears due to the fermentation process. There is nothing complicated in cooking.

Preparation:

Boil the beans in boiling water for no more than 7 minutes so that they remain tough. Place in a colander to drain excess liquid. The pods can be left whole or broken into several pieces.
Grind the carrots on a coarse grater. Cut the hot pepper into small pieces. Crush the garlic without removing the husk.
Place in prepared jars in layers: beans, a little garlic and pepper, carrots. Lay the layers tightly, leaving 4 cm to the top of the jar.
Boil water, add salt and cool. Pour in the brine and leave in the room for 24 hours, uncovered. Then close the lid and put in a cool place.

After a week, the dish can be tasted. You can add finely chopped onion and a little vegetable oil to the finished tursha and serve it as a spicy salad or snack. The snack can be sterilized in jars for 30 minutes and rolled up for the winter.

Tursha with eggplants

The more ingredients, the tastier the tursha. Green tomatoes, eggplants, cabbage, and zucchini are added to the appetizer.

Ingredients:

beans – 1000 g;
eggplants – 1000 g;
bell pepper – 1000 g;
tomatoes – 1000 g;
garlic – 1 head;
hot pepper – 1 pc.
parsley - a bunch.

If you don't like spice, you can omit the hot pepper. To prepare the brine, you need to take 1 tbsp per 1 liter of water. l. salt.

Preparation:

Slice the eggplants lengthwise, but do not cut all the way through. Cook in boiling water for 10 minutes. The skin should be easily pierced with a fork. Cool, remove the skin if it is thick, and cut into small cubes.
Boil the beans in their pods and cut into 2 parts.
Blanch the peppers for 30 sec. Cut into thin strips.
Cut the tomatoes into cubes.
Pass the garlic through a press, chop the greens, be sure to remove the seeds from the hot pepper and chop it finely. Mix these ingredients.
Lay out the chopped vegetables in layers. Sprinkle each layer with garlic mixture. Pour in brine and put under pressure. Cover with cling film and leave for 3-4 days at room temperature.

After 4 days you can take the first sample. But if the weather is hot, the snack may be ready earlier, so you need to keep an eye on it.

This savory appetizer goes especially well with potato side dishes.