Begova ČorbaChicken and Okra Soup
Begova čorba is a Bosnian chicken-and-okra soup, commonly enriched to a silky consistency. This version finishes the broth with flour, egg yolk, sour cream, lemon, and parsley.
Prep
25m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 700gChicken Thigh
- 200gOkra
- 1pcsOnion
- 150gCarrot (julienned)
- 100gCelery (julienned)
- 1lChicken Stock
- 500mlWater
- 30mlExtra Virgin Olive Oil
- 10gSalt
- 3gBlack Pepper
- 20mlLemon Juice
- 15gFresh Parsley (finely chopped)
Liaison
- 25gAll-Purpose Flour
- 2pcsEgg Yolk
- 120gSour Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion and cook until softened and lightly golden.
- 02
Add the carrot and celery, and cook until they begin to soften.
- 03
Add the chicken thigh, then pour in the chicken stock and water. Bring the pot to a gentle simmer, skim if needed, and season with the salt and black pepper.
- 04
Simmer until the chicken thigh is very tender and reaches 74°C (165°F). Lift the meat out, shred it into bite-size pieces, and return it to the pot.
- 05
Add the okra and continue simmering until it is tender but still holds its shape.
- 06
Whisk the sour cream, egg yolks, and all-purpose flour in a bowl until smooth.
- 07
Temper the liaison by whisking in hot broth, then slowly stir it back into the soup over very low heat. Cook gently, without boiling, until the liaison reaches 71°C (160°F).
- 08
Stir in the lemon juice and the fresh parsley, taste, and serve hot.
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