Turkish cuisine · Soups & Stews

Karalahana Çorbası (Black Cabbage Soup)

Black Sea soup made with black cabbage, white beans and cornmeal, thickened until velvety and finished with butter.

Ingredients · for 4 servings

• 500 g black cabbage (collard greens)
• 200 g beans
• 1 onion
• 60 g cornmeal
• 1.3 l water
• 60 g butter
• 1 tsp pul biber (Turkish pepper flakes)
• Salt, pepper

Instructions

1. Soak the beans overnight, drain and cook in fresh water for 50 min. until soft; wash the black cabbage, cut out the tough ribs and slice the leaves into finger-wide strips.
2. Finely dice the onion and sauté in half the butter over medium heat for 5 min. until soft, without browning.
3. Add the cabbage, sauté for 3 min. until it wilts, then pour in the water and simmer gently for 25 min. until the leaves are completely tender.
4. Add the cooked beans and let steep for 5 min.; season the soup generously with salt and pepper.
5. Stir the cornmeal into 150 ml cold water until lump-free, whisk into the soup and simmer for a further 8 min. until visibly thickened.
6. Heat the remaining butter with the pul biber until it foams red, drizzle over the bowls and serve with cornbread.