Beetroot (Black Cabbage) Soup

Pancar (Karalahana) Soup is a vegetable soup unique to the province of Ordu, with primary ingredients including karalahana, cornmeal, boiled corn, dried beans, dried onion, and fat. In the region, the term “pancar” is used to mean karalahana. Therefore, the dish is referred to both as “Pancar Soup” and “Karalahana Soup.” This soup, closely associated with Ordu, was officially registered as a geographical indication on 16 August 2023 under Law No. 6769 on Industrial Property.

Geographical Indication

The use of the regional term “pancar” for karalahana in the dish’s name reflects its cultural connection to the province of Ordu. Traditional preparation methods, recipes passed down through generations, and local taste preferences establish a distinctive link between the soup and its place of origin. According to the registration, all production stages must be carried out within the boundaries of Ordu province.

Pancar (Karalahana) Soup (Anadolu Agency)

Product Characteristics

Pancar (Karalahana) Soup is a thick vegetable soup. Its consistency is achieved using cornmeal and is enhanced by the addition of boiled corn and dried beans. In addition to the main ingredients, various vegetables and grains may be added optionally. Spice preferences may also vary regionally.

Primary Ingredients

(According to the registration certificate, quantities for a 10-person production)

• Karalahana: 600–700 g
• Boiling water: 4 litres
• Boiled whole corn: 100 g
• Cornmeal: 100 g
• Boiled barbunya beans: 200 g
• Dried onion: 100 g
• Butter or liquid oil: 60 g or 60 ml
• Tomato or pepper paste: 10–15 g
• Salt: 10–15 g

Optional Ingredients

• Carrot: 1 piece
• Potato: 1 medium-sized piece
• 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
• Chopped red pepper: 3–5 g
• Hot pepper: 3–5 g

Preparation and Cooking Method

1. Karalahana is cleaned, washed, and finely chopped.
2. Onions are finely chopped and sautéed in oil until they turn pink. Paste is added.
3. Boiled water is added to the pot along with karalahana, boiled beans, and corn.
4. Optional vegetables and grains are added at this stage. The mixture is cooked over medium heat for 15–20 minutes.
5. Cornmeal is slowly added while stirring continuously to prevent lumps.
6. The soup is cooked for an additional 15–20 minutes over low heat.
7. Spices and salt are added in the final stage.
8. Readiness of the soup is determined by the degree to which the karalahana breaks down.

Serving Characteristics

Pancar (Karalahana) Soup is served hot. Locally, it is traditionally consumed alongside cornbread.

Monitoring and Control

Post-registration monitoring of the product is coordinated by the Ordu Metropolitan Municipality. The monitoring unit consists of representatives from the Ordu Provincial Directorate of Agriculture and Forestry and the Department of Food Engineering at Ordu University Faculty of Agriculture. Inspections are conducted at least once annually. Compliance with production methods, ingredient ratios, and production within the geographical boundaries are the basis for control. Support may be obtained from relevant public or private institutions when necessary.