Army Beetroot Soup Product Description and Distinguishing Features: Ordu Beet Soup / Ordu Kale Soup; is a soup produced in the Ordu province using the plant known by its Latin name Brassica oleracea var. Acephala, commonly called kale, dry onions, water, corn flour, kidney beans, and boiled corn kernels. This plant is known by two names in the region.Optionally, in the production of Ordu Beet Soup / Ordu Kale Soup, components such as carrots, potatoes, 2 cloves of garlic, bulgur, cracked corn, and rice, along with spices like paprika, red pepper flakes, and chili, can be used. The service of Ordu Beet Soup / Ordu Kale Soup is done hot, optionally accompanied by cornbread.As kale is also referred to as beet within a geographical boundary, Ordu Beet Soup and Ordu Kale Soup are both names used for the dish.Ordu Beet Soup / Ordu Kale Soup has a long history and holds significance in the culinary culture of the Ordu province. Therefore, it is associated with a geographical boundary. Production Method: For making 10 servings of Ordu Beet Soup / Ordu Kale Soup, the required components are as follows: - 600-700 g beets (kale) - 4 liters 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, choose 1 or 2 components 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 washed and thinly sliced from the stem towards the leaf. Diced onions are sautéed in a pot with oil until they turn pink, and then tomato or pepper paste is added. 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 in sequence. Optionally, one or two of the components like carrot, potato, bulgur, cracked corn, rice, and garlic can be added. Corn flour is slowly added to the mixture while constantly stirring to prevent lumps, and the mixture is cooked for 15-20 minutes over medium heat. Continue cooking over low heat for an additional 15-20 minutes, stirring occasionally. Towards the end of the cooking process, the remaining salt and optional spices are added.