Army Beetroot Soup Product Description and Distinguishing Features: Ordu Beet Soup / Ordu Kale Soup is a traditional dish from the Ordu province, made using a plant known scientifically as Brassica oleracea var. Acephala, commonly referred to as kale. The soup is prepared with ingredients such as dry onions, water, corn flour, kidney beans, and boiled corn kernels. This plant goes by two different names in the region. Optionally, other components like carrots, potatoes, two cloves of garlic, bulgur, cracked corn, and rice can be added, along with spices such as paprika, red pepper flakes, and chili. The Ordu Beet Soup / Ordu Kale Soup is served hot, often accompanied by cornbread. In the region, kale is also known as beet, so both names, Ordu Beet Soup and Ordu Kale Soup, are used interchangeably for this dish. The soup has a rich history and plays an important role in the culinary culture of the Ordu province, making it closely tied to the region. Production Method: To prepare 10 servings of Ordu Beet Soup / Ordu Kale Soup, the following ingredients are needed: - 600-700 g beets (kale) - 4 liters of boiled water - 100 g boiled corn kernels - 100 g corn flour - 200 g boiled kidney beans - 100 g dry onions - 60 g butter or 60 ml vegetable oil (internal fat can also be used) - 10-15 g tomato or pepper paste - 10-15 g salt Optionally, select 1 or 2 ingredients from the following: 1 carrot, 1 medium-sized potato, 2-3 cloves of garlic, 30-35 g bulgur, 30-35 g cracked corn, 30-35 g rice. Optional spices: 5-10 g paprika, 3-5 g red pepper flakes, 3-5 g chili. Beets (kale) are cleaned and thinly sliced from the stem to the leaves. The diced onions are sautéed in a pot with oil until they turn golden, after which tomato or pepper paste is added. Next, boiled water, 2-3 g of salt (to preserve the green color of the beets), boiled kidney beans, boiled corn kernels, and kale are added one by one. Optionally, any of the following ingredients can be added: carrot, potato, bulgur, cracked corn, rice, or garlic. Slowly sprinkle in the corn flour, stirring constantly to avoid lumps. Cook the mixture for 15-20 minutes over medium heat, then continue cooking on low heat for another 15-20 minutes, stirring occasionally. Towards the end of cooking, add the remaining salt and any optional spices.