Bosnia and Herzegovina / Soup
Begova čorba
A thick chicken soup with okra, bound with yolks and soured cream, a Bosnian classic.
Ingredients
- Chicken, whole1 1/2 kg
- Veal, optional400 g
- Okra, small, whole200 g
- Carrots2
- Celeriac150 g
- Onion1
- Egg yolks3
- Soured cream250 ml
- Flour2 tbsp
- Butter50 g
- Lemon1
- Parsley30 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Simmer the chicken and veal with the onion, carrot and celeriac for an hour, skimming.
Lift out the meat, strain the broth and pull the chicken into fine threads.
Rinse the okra under cold water and pat it dry without trimming the caps.
Melt the butter, stir in the flour and cook it two minutes without letting it colour.
Pour the broth into the roux, add the okra and cook fifteen minutes.
Whisk the yolks with the soured cream and ladle in hot broth, stirring without stopping.
Take the pot off the heat, pour in the mixture, return the meat and warm it through without boiling. Add lemon and parsley.
