Kara Çorba, is a traditional chicken soup unique to Kastamonu province, located in the Black Sea Region. Its name comes from the spices it contains, such as black pepper and red pepper, and the dark color of the “kızamık ekşisi” (a sour ingredient). Among the local people, it is also known as "Ağa Soup". This dish is considered a natural aid in relieving ailments such as colds, flu, and fatigue.

Origin

The most distinctive element of Kara Çorba is kızamık ekşisi, obtained from a plant known as "Berberis," rich in vitamin C. This plant grows naturally in the Azdavay and Pınarbaşı regions of Kastamonu. The production of the sour ingredient is quite laborious; therefore, in the past, it was known as a dish served only to local notables and important guests. This traditional dish, passed down through generations by local women, stands out for its immune-boosting and energizing effects. There is a belief among the people that consuming it several times a week reduces the risk of diabetes.

Today, Kara Çorba is promoted as an important part of Kastamonu's gastronomic identity and is popular with both locals and visitors. It is frequently featured at local festivals, promotional events, and in regional menus; it is considered a representative of Kastamonu cuisine in a cultural context.

^{Kara Çorba (Turkey Culture Portal)}

Kara Çorba Recipe

Ingredients

The basic components of Kara Çorba include the sour ingredient derived from the kızamık fruit (Berberis), boiled and shredded chicken, flour, butter, black pepper, red pepper, and salt. The soup is generally prepared with chicken broth and served with roasted tomato paste added on top.

Preparation

In the preparation stage, the chickens are first salted, boiled, and then shredded. The chicken broth is mixed with the kızamık ekşisi, which has been thinned with flour, and boiled. Then, roasted tomato paste and butter are added and enriched with spices. Finally, the shredded chicken meat is added, boiled once more, and served hot.