Begova Corba(čorba) or Bey’s soup is a traditional Bosnian chicken soup. You can find variations across Balkans but what makes it different is the thickener and the use of okra. The second one is the thickenerThe soup was a favorite dish of the beys of the Ottoman Empire. Okra is known for its aphrodisiac properties.
- 2 chicken leg quarters
- 2 celery sticks (or 1 celery root)
- 2 carrots (large, diced)
- 1/2 tsp ground pepper
- 1 tsp seasoned salt
- 2 tbsp flour
- 1 egg yolk
- 1 okra
- 1 tsp sour cream
- Remove the top head of the okra and soak it in 150 ml of cold water to swell and release its mucus. Peel carrots and peel celery root. Carrots cut into rings, and celery into cubes.
- Turn the stove on high heat and add a pot, covered with 6-7 cups of water and bring it to boiling. Add chicken, okra, carrots, celery sticks (root), 1/4 bunch parsley, and season with salt and pepper then change the heat to medium and cook for another 70 minutes or until the chicken is tender. Check for water level and add more water if needed to keep same level of water throughout cooking.
- Take the chicken and separate the meat from the bones and chop with your fingers into small pieces. You can take the onion, celery, and parsley out cut them into small pieces, then return chicken to the pot.
- To thickens the soup add flour and some water in a small bowl and whisk well to make amizture with no bubbles. Then add the mixture to the soup to simmer and turn the heat on high for 5-10 minutes.
- Chop the fresh parsley and add to the soup.
- Just before serving, mix the sour cream and egg yolks well in a bowl and stir into the broth and simmer another 5 min.
Inspiration and adaptation: coolinarika.com, tasteatlas.com
Explore other recipes from the traditional Bosnia and Herzegovina cuisine.