Begova Čorba (Bosnian Bey’s Chicken and Okra Soup)

Rich Bosnian chicken and okra soup, thickened and traditionally served warm as a starter.

Ingredients (Serves 4–6)

• 400 g chicken (breast or thighs), diced

• 1 small onion, finely chopped

• 1 carrot, diced

• 1 celery stalk, chopped

• 100 g okra (fresh or frozen)

• 2 tbsp butter or oil

• 1 tbsp flour

• 1 egg yolk

• 100 ml sour cream

• 1–1.2 L chicken broth

• Salt and black pepper, to taste

• Fresh parsley, for garnish

Preparation

1. Cook the chicken and vegetables:

   • Heat butter or oil in a pot.

   • Sauté onion, carrot, and celery until softened.

   • Add chicken and cook briefly until lightly browned.

2. Add broth and okra:

   • Pour in chicken broth and add okra.

   • Bring to a boil, then simmer 20–25 minutes until chicken is tender.

3. Thicken the soup:

   • In a small pan, melt butter and stir in flour to form a light roux.

   • Gradually whisk into the soup and simmer a few minutes until slightly thickened.

4. Finish with cream:

   • Mix egg yolk and sour cream in a bowl.

   • Temper with a few spoonfuls of hot soup, then stir back into the pot.

   • Heat gently (do not boil) and season with salt and pepper.

5. Serve:

   • Ladle into bowls and garnish with fresh parsley. Serve hot.

Cooking Tips

• Add the egg–sour cream mixture slowly and avoid boiling to prevent curdling.

• Okra thickens naturally; don’t overdo the flour if you prefer a lighter texture.

Serving Suggestions

• Serve with fresh bread or flatbread for a traditional meal.

• Pair with a light salad or pickled vegetables to balance the richness.