Army Black Beetroot Soup (Black Cabbage)

Pancar Çorbası is a traditional soup unique to the cuisine of Ordu, prepared with black cabbage (Brassica oleracea var. acephala), locally known as “pancar” or “dürme”. This dish, commonly consumed during winter months, holds an important place in the regional culinary culture due to its satiating nature and warming properties.

Pancar Çorbası(Culture Portal)

Product Definition and Distinctive Characteristics

Ordu Pancar Çorbası was officially registered as a geographically indicated product by the Turkish Patent and Trademark Office on 16 August 2023 under the name “Ordu Pancar Çorbası / Ordu Black Cabbage Soup”.

The main ingredients of this soup are black cabbage (pancar), dried onion, water, corn flour, boiled broad beans and boiled corn. Optional ingredients such as carrot, potato, garlic, bulgur, rice and chili pepper may also be added. It is flavored with tomato or pepper paste, butter or vegetable oil, and enriched with spices such as red pepper and crushed red pepper flakes.

The name of the dish varies depending on the local terminology for black cabbage, which is referred to as “pancar” or “dürme” in the region.

Ingredients (for 10 servings)

• 600–700 g black cabbage
• 4 L boiled water
• 100 g boiled broad beans
• 100 g boiled corn
• 100 g corn flour
• 100 g dried onion
• 60 g butter or vegetable oil
• 10–15 g tomato or pepper paste
• Salt
• (Optional) Carrot, potato, garlic, bulgur, rice, chili pepper
• 5–10 g red pepper
• 3–5 g crushed red pepper flakes

Preparation and Cooking Process

1. The stems of the black cabbage are removed, washed thoroughly with water, and finely chopped.
2. The dried onion is sautéed in oil until it turns pink, then tomato or pepper paste is added and stirred.
3. Boiling water, salt, boiled broad beans, boiled corn and chopped black cabbage are added to the mixture.
4. Optional ingredients are added at this stage.
5. The mixture is simmered over medium heat for 15–20 minutes.
6. Corn flour is gradually added while stirring continuously to prevent lumps.
7. The soup is cooked for another 15–20 minutes in this state. At the final stage, spices and chili pepper are added and simmered for a few more minutes.
8. During serving, vegetable oil may be heated and drizzled over the soup if desired.
9. Traditionally served hot, it is most commonly accompanied by corn bread.

Consumption and Cultural Context

Pancar Çorbası is a dish particularly favored during cold winter days, valued for its ability to support the immune system and provide long-lasting satiety. For the local population, it is not merely a meal but also a symbol of cultural heritage and communal sharing. Its registration as a geographically indicated product underscores its importance in preserving regional identity and cultural value. Today, it continues to be regularly prepared in homes, village weddings and local festivals.

Traditionally served hot, it is most commonly accompanied by corn bread.

Monitoring and Quality Control

Monitoring of Ordu Pancar Çorbası and Ordu Black Cabbage Soup is carried out under the coordination of the Ordu Metropolitan Municipality. The inspection team consists of at least three experts selected from the Ordu Metropolitan Municipality, the Ordu Provincial Directorate of Agriculture and Forestry, and the Department of Food Engineering at Ordu University Faculty of Agriculture.

Inspections are conducted regularly at least once a year. Additional inspections may also be carried out at any time during the year upon receipt of a complaint or if deemed necessary.

During the quality control process, the appropriateness of ingredients and their quantities, adherence to the production method, and the correct use of the designation “Ordu Pancar Çorbası” or “Ordu Black Cabbage Soup” along with the official geographical indication emblem are verified.

If required during the inspection process, experts from public or private institutions may be consulted or external services may be procured.

The institution that registered the product is responsible for safeguarding its geographical indication rights and, when necessary, managing the legal procedures.