Begova Čorba (Bey’s Soup) Recipe

Introduction

Begova čorba, also known as Bey’s Soup, is a beloved traditional Bosnian dish renowned for its rich flavor and velvety texture. This hearty soup, often served at special occasions, combines tender meat, vegetables, and okra in a creamy broth, making it a staple of Balkan cuisine.

Ingredients

• 500g (1.1 lbs) chicken thighs or veal (bone-in preferred)
• 2 medium carrots, diced
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 100g (3.5 oz) dried or fresh okra
• 2 tablespoons flour
• 2 tablespoons butter
• 1 bay leaf
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon ground paprika (optional)
• 1 tablespoon lemon juice
• 1 egg yolk
• 100ml (1/2 cup) sour cream
• 1.5 liters (6 cups) water or chicken stock
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Meat and Vegetables

Rinse the chicken or veal thoroughly under cold water. Place the meat in a large pot, add 1.5 liters (6 cups) of water or chicken stock, and bring to a gentle boil over medium heat. Skim off any foam that forms on the surface to ensure a clear broth.

Step 2: Add Vegetables and Simmer

Add the diced carrots, chopped onion, celery, bay leaf, salt, and black pepper to the pot. Reduce the heat to low, cover, and let the soup simmer for about 60 minutes, or until the meat is tender and the vegetables are soft.

Step 3: Prepare the Okra

If using dried okra, soak it in warm water with a tablespoon of lemon juice for 20 minutes to reduce its sliminess. If using fresh okra, simply wash and trim the ends. Add the okra to the soup after the initial 60 minutes of simmering.

Step 4: Make the Roux

In a small pan, melt the butter over medium heat. Add the flour and stir constantly for 2-3 minutes until the mixture turns golden and fragrant. This roux will help thicken the soup and add depth of flavor.

Step 5: Thicken the Soup

Gradually whisk the roux into the simmering soup, stirring well to avoid lumps. Continue to cook for another 15-20 minutes, allowing the soup to thicken and the flavors to meld. If desired, add ground paprika for extra color and taste.

Step 6: Prepare the Cream Mixture

In a small bowl, whisk together the egg yolk and sour cream. Temper the mixture by slowly adding a ladle of hot soup while whisking constantly. This prevents curdling when adding it to the pot.

Step 7: Finish the Soup

Remove the pot from heat and gently stir in the tempered cream mixture. Return the pot to low heat for 2-3 minutes, stirring constantly, but do not let it boil. Adjust seasoning with salt, pepper, and lemon juice to taste.

Step 8: Serve

Remove the meat from the bones, shred it, and return it to the soup. Ladle the hot Begova čorba into bowls, garnish with fresh parsley, and serve with crusty bread or traditional somun. Enjoy this comforting dish as a starter or a main course.

Serving Suggestions and Tips

Begova čorba is best enjoyed hot, accompanied by fresh bread. For a richer flavor, use homemade chicken stock. The soup can be made ahead and reheated gently, making it perfect for gatherings. Adjust the thickness by adding more or less roux, and feel free to experiment with spices to suit your taste.