Guli soup

Guli corbasi


  • 500 g of dark green cabbage leaves (finely chopped)
  • 250 g white beans (soaked overnight)
  • 100 g suet or lard
  • 100 g stewed lamb
  • 2 tablespoon maize flour
  • 1 medium onion (finely chopped)
  • 1.5 liters chicken stock
  • salt and pepper

Guli SoupPreparation:
Melt suet and fry the onions over a high heat for 3 minutes. Stir in the maize flour with cabbage leaves and beans and continue to fry for a few minutes. Slowly add the chicken stock and stewed lamb and bring to the boil. Season to taste, cover and simmer for 35 minutes.

Notes: Guli soup is a typical soup of the Black Sea region in the north of Anatolia.