Begova Čorba, or Bey’s soup, is a cherished Bosnian soup with Ottoman-era roots and a place on festive tables.
Chicken, vegetables, and okra simmer until tender, then sour cream and egg yolk give the broth a gentle, velvety finish.
Temper the egg-yolk mixture with hot broth before adding it to the pot so it thickens smoothly without scrambling.
Serving Suggestions
Serve hot with crusty bread, lemon wedges, and a little extra chopped parsley.
Recipe Notes
Keep the soup below a boil after adding the liaison. Store refrigerated for up to 3 days and reheat gently.
Bosnian Begova Čorba
A comforting Bosnian chicken and okra soup thickened with sour cream and egg yolk and brightened with lemon.
Ingredients
Equipment
Method
Simmer:
- Place the chicken thighs and stock in a Dutch oven. Bring to a gentle simmer and cook for 20 minutes, skimming as needed.
- Transfer the chicken to a plate. Add the onion, carrots, potato, okra, celery, salt, and pepper to the stock and simmer for 15 minutes. Shred the chicken and return it to the pot.
Thicken:
- Melt the butter in a small skillet. Whisk in the flour and cook for 1 minute, then whisk the roux into the soup.
- Whisk the sour cream, egg yolk, and lemon juice in a bowl. Slowly whisk in 1 cup of hot soup, then stir the tempered mixture into the Dutch oven.
- Cook over low heat for 5 minutes without boiling, until lightly thickened.
Serve:
- Stir in the parsley, taste for seasoning, and serve hot with bread and lemon wedges.
Nutrition
Notes
- The soup should look creamy but remain pourable; thin with a splash of stock if needed.
- Use fresh okra for the best texture, or thaw frozen sliced okra before adding it.
