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Begova Corba

 

Begova Corba

Bey’s Soup is a classic Bosnian chicken and okra soup, simmered for a time and then thickened. Today’s contemporary version is perfect for warming up on a cold, rainy afternoon. 
Prep Time10 mins
Cook Time1 hr 40 mins
Total Time1 hr 50 mins
Course: Soup
Cuisine: Bosnia and Herzegovina
Keyword: chicken
Servings: 6

Ingredients

  • 2 chicken leg quarters
  • 2 carrots (large, diced)
  • 2 celery sticks (or 1 celery root)
  • 1/2

    bunch parsley
  • 1/2 tsp ground pepper
  • 1 okra
  • 1 tsp seasoned salt
  • 2 tbsp flour
  • 1 egg yolk
  • 1 tsp sour cream

Instructions

  • Prep okra ahead of time by boiling it in water and lemon juice for an hour or soaking it in the same.
  • Place the chicken, carrots, celery sticks (root), 1/4 bunch parsley, okra, salt and pepper in a pot, cover with 6-7 cups of water, and cook on high heat until it boils. Lower to medium heat and cook for another 70-80 minutes. Occasionally replenish with (warm) water so that the level of water is about the same throughout cooking.
  • Take the chicken, celery, and parsley out. Remove chicken skin and bones, dice the meat, and then return it to the pot. (You can also take the carrot out and cut it up into even smaller pieces, or mush it up and return to the liquid.)
  • Place the flour and some water in a smaller cup, then mix well so there are no bubbles. Add the mix to the soup so that it thickens it. Let it simmer on high for 5-10 minutes.
  • Dice the remaining, fresh parsley and also add to soup.
  • Mix egg yolk and sour cream in a cup, and then pour into the soup, and simmer another 5 min.

Photo credit and inspiration: balkanlunchbox

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Best Dish Recipes from the Balkans | Begova Corba - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Begova Corba

 

Begova Corba

Bey’s Soup is a classic Bosnian chicken and okra soup, simmered for a time and then thickened. Today’s contemporary version is perfect for warming up on a cold, rainy afternoon. 
Prep Time10 mins
Cook Time1 hr 40 mins
Total Time1 hr 50 mins
Course: Soup
Cuisine: Bosnia and Herzegovina
Keyword: chicken
Servings: 6

Ingredients

  • 2 chicken leg quarters
  • 2 carrots (large, diced)
  • 2 celery sticks (or 1 celery root)
  • 1/2

    bunch parsley
  • 1/2 tsp ground pepper
  • 1 okra
  • 1 tsp seasoned salt
  • 2 tbsp flour
  • 1 egg yolk
  • 1 tsp sour cream

Instructions

  • Prep okra ahead of time by boiling it in water and lemon juice for an hour or soaking it in the same.
  • Place the chicken, carrots, celery sticks (root), 1/4 bunch parsley, okra, salt and pepper in a pot, cover with 6-7 cups of water, and cook on high heat until it boils. Lower to medium heat and cook for another 70-80 minutes. Occasionally replenish with (warm) water so that the level of water is about the same throughout cooking.
  • Take the chicken, celery, and parsley out. Remove chicken skin and bones, dice the meat, and then return it to the pot. (You can also take the carrot out and cut it up into even smaller pieces, or mush it up and return to the liquid.)
  • Place the flour and some water in a smaller cup, then mix well so there are no bubbles. Add the mix to the soup so that it thickens it. Let it simmer on high for 5-10 minutes.
  • Dice the remaining, fresh parsley and also add to soup.
  • Mix egg yolk and sour cream in a cup, and then pour into the soup, and simmer another 5 min.

Photo credit and inspiration: balkanlunchbox

Written by

Related Post

Stuffed Chicken Roast
Stuffed Chicken Roast
Stuffed Roast like chicken, goose, veal breast, pork ribs is considered to be a real

Leave a Reply