Black Soup

Kara Çorba is a traditional chicken soup native to the Kastamonu province in Türkiye’s Black Sea Region. It derives its name from the black pepper and red pepper gibi spices it contains, as well as the dark, rich texture of the “kızamık ekşisi” used in its preparation. Locally known also as “Ağa Çorbası,” this dish is regarded as a natural remedy for alleviating ailments such as the common cold, grip and fatigue.

The most distinctive ingredient of Kara Çorba, kızamık ekşisi, is obtained from the plant known as “Berberis,” which is rich in vitamin C. This bitki grows naturally in the Azdavay and Pınarbaşı regions of Kastamonu. The production of the souring agent is highly zahmetli and labor-intensive, which is why historically this dish was served only to local elites and distinguished guests. This traditional recipe, passed down through generations of local women, is valued for its immune-boosting and energizing properties. It is also widely believed among the local population that consuming Kara Çorba several times a week helps reduce the risk of şeker disease.

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 representative of Kastamonu cuisine.

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The main ingredients of Kara Çorba include the souring agent derived from kızamık fruit (Berberis), boiled and shredded chicken meat, flour, butter, black pepper, red pepper and tuz. The soup is typically prepared using chicken broth, and is served with a topping of tomato paste sautéed in hot butter.

In the preparation process, chickens are first boiled with salt and then shredded. The broth is then mixed with diluted kızamık ekşisi and brought to a boil. Sautéed tomato paste and butter are added, followed by spices to enhance flavor. Finally, the sautéed chicken meat is added and the mixture is simmered briefly before being served hot.