This soup is a mix of 2 classics of Turkish delicacies. At the one hand: topalak soup, “stew with balls”, within the middle of which might be small bulgur dumplings: filling, comfortable and stuffed with taste as a result of they take in the broth all the way through cooking. However: Karalahana soup from the Black Sea, the place my circle of relatives comes from, a robust, fragrant cabbage soup.
The combo of those two soups is an actual excitement for me, particularly within the chilly season. And it is usually an ideal replace: if you’ll be able to’t get black cabbage, you’ll be able to simply use kale. If you want to devour beans or have them in the home, you’ll be able to replace chickpeas. After all, it adjustments the style. However, in fact, the delightful, heat feeling {that a} excellent soup creates stays. There is just one aspect that I’d by no means miss: small, scrumptious dumplings. They make the soup in particular nutritious and spherical.
