Name: Bosnian Bey's Chicken and Okra Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 hearty bowls
Cuisine: Bosnian
Ingredients: 2 lb bone-in chicken thighs and legs, skin removed; 9 cups cold water; 1 large yellow onion, finely diced; 2 medium carrots, diced into 1/2-inch cubes; 2 celery ribs, diced; 2 medium Yukon gold potatoes, peeled and cubed; 1 cup fresh or frozen okra, trimmed and sliced; 2 tbsp tomato paste; 1 Turkish bay leaf, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper; 2 large egg yolks; 1/3 cup full-fat sour cream; 3 tbsp fresh lemon juice, plus lemon wedges to serve; 3 tbsp finely chopped flat-leaf parsley

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Begova Corba, often called Bey's Soup, is a regal Bosnian recipe dating back to the Ottoman court. A clear chicken broth is enriched with okra, root vegetables, and potato, then finished with a silky sour cream and lemon liaison. Bright, hearty, and gently tangy, it is a celebrated Sunday lunch across Bosnia and Herzegovina.

Prep Time20 mins

Cook Time70 mins

Total Time90 mins

Servings4

Yield4 hearty bowls

Nutrition Facts

Per serving (estimated)

410 kcalCalories
18 gFat
6 gSaturated Fat
22 gCarbs
4 gFiber
5 gSugar
42 gProtein
820 mgSodium
780 mgPotassium
110 mgCalcium
3 mgIron
22 mgVitamin C
210 mcgVitamin A

Ingredients

For the soup base

2 lb bone-in chicken thighs and legs, skin removed
9 cups cold water
1 large yellow onion, finely diced
2 medium carrots, diced into 1/2-inch cubes
2 celery ribs, diced
2 medium Yukon gold potatoes, peeled and cubed
1 cup fresh or frozen okra, trimmed and sliced
2 tbsp tomato paste
1 Turkish bay leaf, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper

For the lemon-cream finish

2 large egg yolks
1/3 cup full-fat sour cream
3 tbsp fresh lemon juice, plus lemon wedges to serve
3 tbsp finely chopped flat-leaf parsley

Directions

Place chicken, water, onion, carrots, and celery in a heavy 5-quart pot. Bring slowly to a boil over medium heat, skimming any foam, then reduce to a gentle simmer, partially covered, for 45 minutes until the chicken pulls easily from the bone.
Lift out the chicken, cool slightly, and shred the meat into bite-sized pieces, discarding bones and cartilage. Strain the broth through a fine sieve back into the pot and bring it back to a low simmer.
Stir in the potatoes, okra, tomato paste, bay leaf, salt, and pepper. Simmer uncovered for 18 to 20 minutes, until the potatoes are fork-tender and the okra is soft but still holding its shape.
In a medium bowl, whisk the egg yolks with the sour cream and lemon juice until completely smooth. Very slowly drizzle in 1 cup of the hot broth while whisking constantly to temper the eggs.
Return the shredded chicken to the pot, reduce the heat to its lowest setting, and gently stir in the tempered egg-lemon mixture along with the parsley. Warm through for 2 to 3 minutes without letting the soup boil, or the eggs will curdle.
Ladle into warmed bowls, finish with an extra grind of pepper, and serve immediately with lemon wedges and crusty somun or country bread for soaking up the broth.

Cook’s Notes

Do not let the soup boil after adding the egg-lemon liaison; keep the flame on its lowest setting so the yolks stay velvety rather than scrambling.
If okra is unavailable, substitute 1 cup of trimmed green beans or a small diced zucchini added at the same stage.
For a deeper color and a subtle sweetness, roast the tomato paste in a dry pan for 1 minute before stirring it into the broth.
Bey's Soup tastes even better the next day; reheat gently over low heat and add a fresh squeeze of lemon just before serving.
Traditionally a small dish of hot red pepper flakes (alev paprika) is offered on the side for those who want a gentle kick.

DinnerSavoureux