Begova Čorba (Bosnian Chicken and Okra Soup)
Local name: Begova čorba
In short: A creamy Bosnian soup of chicken, okra and carrots thickened with a butter roux and finished with sour cream and lemon for a gentle sourness. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 245 kcal
Begova čorba, or bey's soup, is a Bosnian restaurant classic that families also cook for Sunday lunch. Chicken simmers with carrots and okra, then a light roux and a spoonful of sour cream turn the broth silky. Lemon juice added at the end brightens everything. The okra softens but keeps a little bite, and it thickens the soup slightly as it cooks. Serve it hot, with fresh bread, as a first course or a light meal.
Instructions
- Put the chicken, onion, bay leaf, peppercorns and salt in a large pot with the water. Bring to a boil, skim off the foam, then simmer partly covered for 35 minutes, until the chicken is cooked through to 74°C (165°F).
- Lift out the chicken and let it cool. Strain the broth back into the pot and discard the onion, bay leaf and peppercorns. Shred the chicken, discarding skin and bones.
- Add the carrots and okra to the broth and simmer for 10 minutes, until the vegetables are just tender.
- Melt the butter in a small pan over medium heat. Stir in the flour and cook for 1 minute, until pale gold and smelling lightly toasted. Whisk in a ladle of hot broth until smooth, then stir the mixture into the soup.
- Simmer for 5 minutes, stirring now and then, until the soup is slightly thickened. Return the shredded chicken to the pot.
- Stir the sour cream with a ladle of hot soup in a bowl, then pour it into the pot off the heat. Add the lemon juice, pepper and parsley, and taste for salt.
- Ladle into warm bowls and serve at once with fresh bread.
Tips
- Frozen okra works well and is already trimmed. Add it straight from the freezer and give it a couple more minutes.
- Do not boil the soup after the sour cream goes in, or it can split. Stir it in off the heat and serve right away.
Questions and answers
Can I make begova čorba ahead of time?
Yes. Cook it through the roux step and refrigerate for up to 3 days. Reheat gently and stir in the sour cream and lemon just before serving.
Can I freeze begova čorba?
It freezes best without the sour cream. Freeze for up to 2 months, thaw overnight, reheat and stir in the cream and lemon at the end.
Why does okra make the soup slimy?
Okra releases a gel when cut and boiled. Cut it into rounds, add it only for the last 10 minutes and finish with lemon juice, which keeps the texture pleasant.
How long does it take to make Begova Čorba (Bosnian Chicken and Okra Soup)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Begova Čorba (Bosnian Chicken and Okra Soup)?
About 245 kcal per serving, with 14 g of protein, 10 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 10 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
