Entree: Turkey – Black Sea Turkey – Kara Lahana Çorbası (Hearty Black cabbage and bulgur soup seasoned with tomato and lemon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 cup (240 g) crushed tomatoes or canned diced tomatoes
- 1 lb (450 g) black cabbage (kara lahana), stems removed and finely chopped
- 1/3 cup (60 g) fine bulgur
- 6 cups (1.4 L) chicken or vegetable stock
- 2 tbsp (30 ml) lemon juice, plus lemon wedges to serve
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) dried mint (optional)
- 1/2 tsp (2 g) red pepper flakes (pul biber) or to taste
- 1 tbsp (15 ml) olive oil (for finishing) or melted butter for drizzling

Instructions

1. Heat 2 tbsp olive oil and 1 tbsp butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds more.
2. Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes and cook 2–3 minutes.
3. Add the chopped black cabbage and toss to coat in the tomato mixture. Cook, stirring occasionally, until the cabbage begins to soften, about 5 minutes.
4. Pour in the stock and bring to a gentle boil. Stir in the fine bulgur, reduce heat to low, and simmer uncovered until the cabbage and bulgur are tender, about 20–25 minutes.
5. Season with lemon juice, salt, pepper, and dried mint if using. Taste and adjust acidity or seasoning.
6. In a small skillet, warm 1 tbsp olive oil (or 1 tbsp melted butter) with red pepper flakes until fragrant, then spoon over the soup to finish. Serve hot with extra lemon wedges.