Begova Čorba (Begova čorba)

Name: Begova Čorba
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Bosnia and Herzegovina
Ingredients: 1 chicken or 800 g chicken pieces; 100 g okra; 2 carrots, 1 celery root, 1 parsley root; 1 tbsp flour, 30 g butter; 2 egg yolks, 150 ml sour cream; juice of 1 lemon

Overview

Begova čorba, the bey's soup, is a rich chicken and vegetable soup from Bosnia. Chicken is simmered with carrot, celery root and parsley root, and dried or fresh okra is added, which gives the soup a slightly silky body. At the end it is thickened with a mixture of egg yolks, sour cream and lemon juice, making it pale yellow and creamy. It is served at weddings, holidays and the Ramadan iftar. It is usually served with lemon juice and a spoonful of sour cream, and is very filling.

History

The soup dates from the Ottoman period, when Bosnia's beys, or noblemen, were said to enjoy it, and okra was a prized ingredient. It is considered one of the most refined dishes of Bosnian cooking and is also made in Serbia and Montenegro. Recipes are passed down in families and the soup is still a standard first course at celebrations in Sarajevo.

Main ingredients

Chicken, okra, carrot and celery root, egg yolks, sour cream, lemon. The soup is built on chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.

Explore: Chicken soups · Egg soups

Recipe outline serves 4 · ~90 min

Ingredients

1 chicken or 800 g chicken pieces
100 g okra
2 carrots, 1 celery root, 1 parsley root
1 tbsp flour, 30 g butter
2 egg yolks, 150 ml sour cream
juice of 1 lemon

Allergens: Contains: Celery, Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Simmer the chicken in 2 l water for 45 minutes, then shred.
Cook the diced root vegetables and okra in the broth for 20 minutes.
Stir in a light roux of butter and flour.
Whisk yolks, sour cream and lemon, temper and stir in off the heat with the chicken.