Collard Green Soup (Lahana Çorbası) Recipe – Turkey Special
Lahana Çorbası, or Collard Green Soup, is a cherished dish from Turkey’s Black Sea region. This hearty soup combines tender collard greens with borlotti beans, sweetcorn, and a touch of cornmeal to create a thick, satisfying broth. Infused with regional flavors, it’s traditionally served with a drizzle of melted butter and a sprinkle of pul biber (Aleppo pepper) for added warmth.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
For the Soup:
- 1 bunch collard greens, chopped
- 1 tablespoon olive oil or butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 carrot, chopped
- 1/2 cup cooked white beans (optional)
- 1/4 cup bulgur or rice (optional)
- 6 cups vegetable or chicken broth
- 1 teaspoon tomato paste
- 1 teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
For Garnish:
- Fresh lemon wedges (optional)
- Chopped fresh parsley (optional)
Prepare the Ingredients:
Wash the collard greens thoroughly and chop them into bite-sized pieces.
Dice the potatoes, chop the carrot, and mince the garlic and onion.
Cook the Soup:
In a large pot, heat olive oil or butter over medium heat.
Add the chopped onion and garlic, and sauté until fragrant and translucent.
Stir in the tomato paste and cook for another minute.
Add the chopped collard greens, potatoes, carrots, and optional white beans or bulgur.
Pour in the broth, season with salt, black pepper, and red pepper flakes (if using), and bring to a boil.
Reduce the heat to low, cover, and let the soup simmer for 25-30 minutes, until the vegetables are tender.
Serve:
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley and a squeeze of lemon juice if desired.
Serve hot with crusty bread or a side of rice for a satisfying meal.
Recipe Notes :
Bean Preparation: Soak dried borlotti beans overnight to ensure they cook evenly and achieve the desired tenderness.
Corn Substitutes: If fresh sweetcorn isn’t available, frozen kernels can be used as a convenient alternative.
Cornmeal Consistency: To prevent clumping, gradually stir in the cornmeal while the soup is simmering, ensuring a smooth texture.
Butter vs. Olive Oil: For a vegan version, substitute melted butter with olive oil to maintain the soup’s richness.
Serving Suggestions: Pair the soup with traditional Turkish corn bread (Mısır Ekmeği) for an authentic dining experience.
