Tursu refers to pickled vegetables in the cuisine of many Balkan and Middle East countries. "Torshi" originally comes from the Persian word "Torsh", which means "sour".
Tursu is common in Persian, Albanian, Turkish, Greek, Bulgarian, Macedonian, Serbian, Bosnian and Middle Eastern cuisine.
It is a traditional appetizer, meze for raki, ouzo, tsipouro and rakia.
There are different types of tursu; in Bulgarian cuisine the most popular are "Tsarska turshiya" (King's pickles) and "Selska turshiya" (country pickles).
Making tursu at home is still a wide-spread tradition during the autumn months, even in the big cities. Tursu is often served in restaurants or it can be bought prepared from large supermarkets.
It comprises cucumber, cauliflower, carrots, cabbage, etc. pickled in curry, vinegar, and salt.
Persian style Torshi includes more vinegar, while Turkish style Turu includes more salt as an antibacterial agent.
Torshi Liteh is made with eggplants and herbs Eggplants are baked in the oven, herbs and vinegar are added in a glass jar and stored in a cool, dry place for 2-3 months. A Detailed recipe is available on persiancity.com.
Tsarska turshiya is made with cauliflower, red peppers, carrots, and celery. The vegetables are mixed with some salt and sugar and left overnight. The next day the juice is mixed with vinegar and boiled for several minutes. The vegetables are put in glass jars and pressed down with cherry twigs and a round river stone, then the jars are filled with the cooled pickle marinade.
Selska turshiya is made with green peppers, green tomatoes, carrots, cauliflower, cabbage, and celery. The vegetables are put in a container, pressed down with some twigs and a stone, and a marinade made of salt, vinegar and water is poured on. The pickles are left to ferment.