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Begova Čorba

Name: Begova Čorba
Total time: 90 min
Yield: Serves 6
Cuisine: Bosnia and Herzegovina
Ingredients: 2 Chicken Thigh; 8 Okra; 1 Carrot; 1/2 Celery; 1 Potato; 1 Onion; 2 Egg Yolk; 100g Sour cream; 2 tbsp All-Purpose Flour; 20g Butter; 2 tsp Salt; A pinch Black Pepper; A pinch Parsley; 1.5L Water

Soup

⏱ 90 min

👥 Serves 6

Difficulty ⭐⭐

Chicken, okra, and vegetables simmered and finished with egg yolk and sour cream — the Ottoman-era 'bey's soup.'

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📖 The Story Behind This Dish

Begova čorba means 'the bey's soup,' a traditional Bosnian soup said to originate on the tables of Ottoman-era nobles. Chicken is simmered with okra, carrot, celery, and potato, and finished creamy with egg yolk and sour cream. It's served as the first course at weddings and celebrations.

🌆 Where it's eaten: At a long-established Sarajevo restaurant, a creamy soup steams in a copper bowl and arrives with fresh bread.

🥕 Ingredients (serves 6)

Chicken Thigh 2
Okra 8
Carrot 1
Celery 1/2
Potato 1
Onion 1
Egg Yolk 2
Sour cream 100g
All-Purpose Flour 2 tbsp
Butter 20g
Salt 2 tsp
Black Pepper A pinch
Parsley A pinch
Water 1.5L

👩‍🍳 Instructions

Simmer the chicken with water and salt for 40 minutes, then remove and shred finely.
Melt butter in a pot, sauté the chopped onion and diced carrot, celery, and potato, and sprinkle with flour.
Add the chicken broth and simmer 20 minutes, then add the chicken and sliced okra and simmer 10 minutes.
Mix the egg yolks and sour cream and gradually thin with a little soup.
Lower the heat, stir back into the soup to thicken, and scatter with parsley.

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