Pinarbasi Black Soup Product Description and Distinctive Features: Kara Çorba (Black Soup) is a type of chicken soup produced in the Pınarbaşı District of Kastamonu Province and its surrounding villages. The name of the soup and its unique color derive from the traditional "kızamık ekşisi" (barberry sourness) added during cooking. Kızamık ekşisi is made from the fruits of the endemic barberry plant (Berberis vulgaris) that grows in the region. Traditionally consumed during winter months, the distinguishing feature of this soup is the use of kızamık ekşisi in its composition. Production Method: Clusters of barberries are harvested from the barberry plant (Berberis vulgaris). The harvested barberries are boiled until they soften. After boiling, the softened barberries are crushed and strained through a sieve. The liquid obtained is boiled until it reaches a thick consistency. The resulting "Kara Çorba Ekşisi" (Black Soup Sourness), also known as kızamık ekşisi, is stored in glass jars for later use. Pınarbaşı Kara Çorba Preparation (Serving 8 People): A whole chicken is placed in a pot to be boiled. A whole onion (approximately 100 g), 8 grams of salt, 2 liters of water, and 5 grams of black pepper are added, and the chicken is boiled. The obtained chicken broth is separated to be used for making Kara Çorba. To 2 liters of chicken broth, 10-15 ml of kızamık ekşisi is added and stirred. 20 grams of flour is mixed with 500 ml of cold water and added to the boiling soup. The soup is boiled for 5 minutes. In the initial stage, small pieces (100-150 g) of chicken meat are separated from the boiled chicken. In 100 grams of butter, 5 grams of black pepper and 8 grams of salt are added, and the chicken meat is sautéed for 1 minute. The sautéed chicken meat is then added to the cooked soup.