This article was automatically translated from the original Turkish version.
Black Soup is a traditional soup specific to the Black Sea Region region of Türkiye, originating from the place area. It derives its name from the black pepper and red pepper like spices it contains and the distinctive texture of the “kızamık ekşisi” dark colorful. This dish, also known locally as “Ağa Çorbası”, is regarded as a natural remedy for alleviating ailments such as common cold, flu and fatigue.
The most distinctive ingredient of Kara Çorba, kızamık ekşisi, is obtained from a plant known as “Berberis”, which is rich in vitamin C. This plant grows naturally in the Azdavay and Pınarbaşı regions of Kastamonu. Production of the souring agent is labor-intensive, and historically, the soup was served only to local elites and honored guests. This traditional recipe, passed down through generations of local women, is valued for its immune-boosting and energizing properties. There is also a widespread belief among the local population that consuming it several times a week helps reduce the risk of illness.
Today, Kara Çorba is promoted as an essential part of Kastamonu’s gastronomic identity and is widely appreciated by both locals and visitors. It frequently appears at local festivals, promotional events, and regional menus, and is regarded as a cultural heritage symbol of Kastamonu cuisine.
Kara Çorba (Türkiye Culture Portal)
The main components of Kara Çorba include the souring agent derived from kızamık fruit (Berberis), boiled and shredded chicken meat, flour, butter, black pepper, red pepper, and salt. The soup is typically prepared using chicken broth, with tomato paste sautéed in hot butter added to enhance its flavor service.
In the preparation stage, chickens are first salted and boiled, then shredded. The boiling liquid from the chicken is mixed with a diluted solution of kızamık ekşisi and brought to a boil. Then, sautéed tomato paste and butter are added, and the mixture is enriched with spices. Finally, the sautéed chicken meat is incorporated, the soup is simmered briefly, and served hot.
Origin
Kara Çorba Recipe
Ingredients
Preparation