Black Sea Nettle Soup (Isırgan çorbası)
Overview
Isırgan çorbası is a vivid green nettle soup from the Black Sea coast of Türkiye, especially Ordu, Düzce and the villages of the eastern Black Sea. Young stinging nettles are picked with gloves, washed and boiled until soft, then puréed. Onion and garlic are fried in plenty of butter, and toasted corn flour, with a little wheat flour, is mixed with cold water and stirred in to thicken the soup. The nettle purée is added and everything simmers for a few minutes. The soup is smooth, earthy and slightly peppery, and it is served with chilli flakes sizzled in butter. Once cooked, the nettles lose their sting completely.
History
Wild greens have always been central to Black Sea cooking, and nettles are among the first to appear in spring. Corn, introduced to the region centuries ago, is used for bread and to thicken soups. Nettle soup is valued as a healthy spring tonic, and Ordu and Düzce list it among their traditional local dishes.
Main ingredients
Stinging nettles, corn flour, onion, garlic, butter, chilli flakes. The soup is built on water and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Corn soups · Spinach and greens soups · More soups from Türkiye
Recipe
Method
- 130 min
Boil the nettles in the water with the lid on for 30 minutes, then purée with the cooking water.
- 2
Fry the onion and garlic in half the butter until soft.
- 35 min
Add the flour mixture and the nettle purée and simmer for 5 minutes, stirring.
- 4
Season and serve with chilli flakes sizzled in the remaining butter.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
