Beet (Black Cabbage) Soup is a vegetable soup specific to Ordu province, with black cabbage, corn flour, boiled corn, dried beans, dried onion, and oil as its main ingredients. In the region the word "pancar", means beet, is used to mean black cabbage. For this reason, the dish is referred to as both “Beet Soup” and “Black Cabbage Soup”. This soup, identified with Ordu province, received geographical indication registration on August 16, 2023, under Industrial Property Law No. 6769.

Geographical Indication

The use of beet, the regional name for black cabbage, in the dish's name indicates its cultural connection with Ordu province. Traditional forms of use, recipes passed down through generations, and local palate habits establish a reputation link between beet soup and the region where it is produced. According to the registration, all production stages must be carried out within the borders of Ordu province.

^{Beet (Black Cabbage) Soup (Anadolu Agency)}

Product Features

Beet (Black Cabbage) Soup is a vegetable soup with a thick consistency. Its consistency, bound with corn flour, is supported by boiled corn and dried beans. In addition to the main ingredients, various vegetables and grains can optionally be added. Spice preferences may also vary regionally.

Basic Ingredients

(Amounts for 10 servings, according to the registration document)

• Black Cabbage: 600–700 g
• Boiled water: 4 liters
• Boiled corn kernels: 100 g
• Corn flour: 100 g
• Boiled cranberry beans: 200 g
• Dried onion: 100 g
• Butter or vegetable oil: 60 g or 60 ml
• Tomato/pepper paste: 10–15 g
• Salt: 10–15 g

Optional Ingredients

• Carrot: 1 piece
• Potato: 1 piece (medium size)
• Garlic: 2–3 cloves
• Bulgur: 30–35 g
• Corn grits: 30–35 g
• Rice: 30–35 g

Optional Spices

• Ground red pepper: 5–10 g
• Flaked red pepper: 3–5 g
• Hot pepper: 3–5 g

Preparation and Cooking Method

1. Black cabbages are cleaned, washed, and then finely chopped.
2. Onions are finely chopped and sautéed in oil until translucent. Tomato/pepper paste is added.
3. Black cabbage, boiled beans, and corn are added to the boiled water.
4. Optional vegetables and grains are also added at this stage. The mixture is cooked for 15–20 minutes over medium heat.
5. Corn flour is slowly added while stirring; stir continuously to prevent lumps.
6. Cook for another 15–20 minutes over low heat.
7. Spices and salt are added in the final stage.
8. The doneness of the soup is determined by how easily the black cabbage can be mashed.

Serving Features

Beet (Black Cabbage) Soup is served hot. Locally, it is consumed with cornbread.

Audit and Control

Post-registration audits of the product are conducted under the coordination of Ordu Metropolitan Municipality. The audit unit consists of representatives from Ordu Provincial Directorate of Agriculture and Forestry and Ordu University Faculty of Agriculture, Department of Food Engineering. Audits are conducted at least once a year. Compliance with production methods, ingredient ratios, and production within geographical boundaries are controlled. In necessary cases, support can be obtained from private or public organizations.