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Taste and atmosphere
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Cuisine
Bearing the traces of Black Sea cuisine, this soup is cooked with unique touches in Gumusova homes. Along with fresh black cabbage leaves, cracked corn, dry beans, and tallow are added to achieve a thick texture. It is usually served with local cornbread baked in stone ovens within Duzce. You can check the Harita section to find traditional restaurants serving this dish.
Ingredients
- 1 bunch of black cabbage
- 1/2 cup of cracked corn
- 1 cup of boiled dry beans
- 1 onion
- 2 tablespoons of corn flour
- 1 tablespoon of butter
Preparation
- Wash and finely chop the black cabbage, boil slightly to remove bitterness, and drain.
- Saute chopped onion in butter in a pot until translucent.
- Add the cabbage, cracked corn, and beans, then pour enough hot water to cover the ingredients.
- Whisk corn flour with a little cold water, pour it slowly into the boiling soup, and simmer for 20 minutes while stirring.
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