A velvety, elegant chicken soup enriched with okra and a silky roux, finished with a swirl of sour cream and lemon.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: porcelain soup bowl
Garnishes: fresh parsley, sour cream swirl
Accompaniments: crusty bread
Instructions
-
1
Simmer whole chicken with carrots, celery, onion, salt in 2L water for 1 hour. Skim foam.
-
2
Remove chicken, shred meat, strain broth.
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3
In same pot, make roux: melt butter, stir in flour, cook 2 min.
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4
Gradually whisk in strained broth until smooth. Add okra and shredded chicken.
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5
Simmer 15 min. Whisk egg yolks with sour cream and lemon juice.
-
6
Temper egg mixture with a ladle of hot soup, then stir back into pot. Do not boil. Serve garnished with parsley.
Did You Know?
Begova Corba means "the Bey's soup," named after Ottoman nobility who demanded the most refined dishes.
Chef's Notes
Equipment Tips
- large pot
- whisk
- ladle
Garnishing
fresh parsley, sour cream swirl
Accompaniments
crusty bread
The Story Behind Begova Corba
This aristocratic soup was created for Bosnian beys (Ottoman lords) who wanted a dish worthy of their status. The combination of chicken, okra, and the egg-lemon finish shows the sophisticated culinary fusion between Ottoman and Balkan traditions that defines Bosnian cuisine.
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