Go Back
–+ servings
A bowl of Bosnian Begova Čorba chicken and okra soup with parsley and bread.

Bosnian Begova Čorba

No ratings yet
A comforting Bosnian chicken and okra soup thickened with sour cream and egg yolk and brightened with lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Bosnian
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 1 1/4 lb boneless, skinless chicken thighs
  • 6 cup chicken stock low sodium
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 1 medium potato peeled and diced
  • 6 oz okra sliced
  • 1 stalk celery diced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp fine salt or to taste
  • 1/4 tsp black pepper
Liaison
  • 1/2 cup sour cream
  • 1 large egg yolk
  • 1 tbsp lemon juice
  • 2 tbsp flat-leaf parsley chopped

Equipment

  • Large Dutch oven
  • Chef's knife
  • Whisk
  • Ladle

Method
 

Simmer:
  1. Place the chicken thighs and stock in a Dutch oven. Bring to a gentle simmer and cook for 20 minutes, skimming as needed.
  2. 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:
  1. Melt the butter in a small skillet. Whisk in the flour and cook for 1 minute, then whisk the roux into the soup.
  2. 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.
  3. Cook over low heat for 5 minutes without boiling, until lightly thickened.
Serve:
  1. Stir in the parsley, taste for seasoning, and serve hot with bread and lemon wedges.

Nutrition

Calories: 290kcalCarbohydrates: 18gProtein: 25gFat: 14gSaturated Fat: 7gCholesterol: 125mgSodium: 690mgFiber: 3gSugar: 5g

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.