Turkish Black Kale Soup

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A hearty, nourishing soup from Turkey's Black Sea coast, this rustic dish showcases tender black kale simmered with bulgur, onions, and tomato paste in a savory broth. Traditionally enjoyed year-round in northern Turkey, it's deeply flavored with garlic and brightened at the table with a squeeze of fresh lemon.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 34 gCarbs
• 6 gFiber
• 5 gSugar
• 9 gProtein
• 780 mgSodium
• 640 mgPotassium
• 145 mgCalcium
• 3 mgIron
• 65 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the soup base

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon Turkish red pepper flakes (pul biber)
• 1 teaspoon ground cumin

For the kale and grains

• 1 lb (450 g) black kale (karalahana), tough stems removed, leaves roughly chopped
• 1/3 cup coarse bulgur, rinsed
• 6 cups (1.4 L) chicken or vegetable broth
• 1 large russet potato, peeled and diced
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For serving

• 1 lemon, cut into wedges
• 2 tablespoons extra-virgin olive oil for drizzling
• 1 teaspoon sumac (optional)
• Crusty bread, to serve

Directions

1. Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add the chopped onion and cook for 5-6 minutes until softened and translucent, stirring occasionally.
2. Stir in the minced garlic, tomato paste, red pepper flakes, and cumin. Cook for 2 minutes, stirring constantly, until the tomato paste darkens and becomes fragrant.
3. Add the chopped black kale in batches, tossing with the onion mixture until each batch wilts slightly before adding more, about 3 minutes total.
4. Pour in the broth, then add the diced potato, rinsed bulgur, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, until the bulgur is tender and the potatoes break down slightly to thicken the soup.
5. Taste and adjust seasoning with more salt or pepper as needed. If the soup is too thick, add a splash of hot water; if too thin, simmer uncovered for a few more minutes.
6. Ladle the soup into warm bowls and drizzle each serving with extra-virgin olive oil. Sprinkle with a pinch of sumac if using, and serve immediately with lemon wedges and crusty bread on the side.

Cook’s Notes

• True karalahana (Turkish black kale) has dark green, slightly fuzzy, tender leaves; if unavailable, substitute with Lacinato (dinosaur) kale plus a handful of mustard greens for a similar earthy bite.
• For a richer, more traditional version, add 1 cup of cooked white beans or shredded cooked chicken along with the bulgur.
• Toast the bulgur in a dry skillet for 2 minutes before adding it to the pot-this deepens its nutty flavor and keeps the grains from turning mushy.
• Always finish with a generous squeeze of fresh lemon; the acidity is essential to balance the earthy greens and brighten the broth.
• Soup thickens as it sits. When reheating leftovers, add 1/4 cup of broth or water per serving and stir until loosened.

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