Description
A chunky soup beloved on the Black Sea coast of northern Turkey, simmered to a thick consistency with 'black cabbage' (a type of kale), beans, and cornmeal.
Restaurants serving Karalahana Çorbası
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Black cabbage(Kale)
- White beans
- Cornmeal
- Onion
- Butter
Instructions
- [Authentic Recipe]
- Shred black cabbage (karalahana) finely, massage with salt to remove bitterness, and parboil briefly in hot water.
- Heat butter in a pot, sauté chopped onions, tomato paste, pre-soaked white beans, and corn kernels, then pour in broth.
- Add the parboiled black cabbage. Once veg is soft, gradually sprinkle in cornmeal (mısır unu), stirring constantly to avoid lumps, and simmer until thick and chunky.
Learn more Spice, substitutes, tips
Key spices
Corn sweetness and butter
Substitutes at Japanese supermarkets
Kale or Komatsuna, Corn grits
Pairing
Cornbread(Mısır Ekmeği)
Trivia
[Trend] A soul food so beloved that Black Sea people are said to have karalahana in their blood. A power meal supporting farm work with kale's intense nutrients and corn's satiation.
Eating tips & etiquette
[Unique Eating] Absolutely prepare 'Mısır Ekmeği' (cornbread) as an accompaniment, dipping it into the thick soup and eating it crumbly!
Allergen
Dairy