andrejthechef
BosniaSoupLunch

Begova Čorba

A rich chicken-and-vegetable soup with okra, finished with an egg-yolk-and-cream liaison.

prep
25 min
cook
1 h 15 min
total
1 h 40 min
serves
6
level
medium
Begova Čorba, a dish from Bosnian restaurants and festive meals

Begova čorba, 'the bey's soup,' is a rich chicken and vegetable soup built with okra and finished with an egg-yolk-and-cream liaison, a technique that shows up in grand, old-style Bosnian cooking more than everyday home meals.

It's a restaurant and festive-meal dish specifically, more elaborate than the soups usually made at home.

Part of our 20 best Bosnian recipes list.

method

  1. Place the chicken in a large pot with the water or stock, carrots, celery and onion, and a little salt. Bring to a simmer, and poach gently for 45 minutes to 1 hour, until the chicken is fully cooked.

  2. Remove the chicken, let it cool slightly, then shred the meat, discarding skin and bones. Strain the broth, and return it to the pot along with the vegetables.

  3. Add the okra to the broth, and simmer for 10 to 15 minutes, until tender.

  4. In a separate small pan, melt the butter, whisk in the flour, and cook for a minute, then whisk in a ladleful of the hot broth to make a smooth slurry. Stir this back into the main pot to lightly thicken the soup.

  5. Return the shredded chicken to the pot, and warm through.

  6. Whisk the egg yolks with the cream and lemon juice, then temper with a ladleful of the hot soup.

  7. Remove the pot from the heat, and stir the egg-cream mixture back in, stirring constantly; do not let it boil again.

  8. Season with salt and white pepper, scatter with parsley, and serve hot.

chef's tips

  • Adding the egg-and-cream liaison off the heat, and keeping the soup from boiling afterward, is essential; this is the same technique used in waterzooi and several other European chicken soups.
  • Okra can turn slimy if overcooked; simmer it only until just tender, and don't let it sit in the hot broth much longer than needed.