Turshiya
In the Bulgarian kitchen, the term turshiya indicates marinaded vegetables. It is a Hors-d'oeuvre Traditionnel ( meze ), been useful with Rakia. There exist various types of marinaded vegetables in Bulgaria, but the most appreciated are the " Tsarska turshiya" ( turshiya royal ) and the " Selska turshiya" ( turshiya of the country ).
Receipt
The Tsarska turshiya are prepared starting from Chou-fleur, Piment, Carotte, and Céleri. The vegetables must rest in a mixture of salt and Sucre a whole Nuit. The Jus is then mixed with Vinaigre and is carried to boiling during a few minutes. The vegetables are placed in large pots of Verre and are crushed using small branches of Cerisier and a stone Plate. One fills finally the pots with a cold Marinade .
The Selska turshiya are prepared according to the same process, but starting from Poivron, Tomate green, Carotte, Chou-fleur, cabbage and Céleri.
To prepare turshiya at home is an always alive tradition during the months of autumn, this even in the big cities. It is a frequent hors-d'oeuvre in the restaurants.
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