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Brief Overview
Begova Čorba, often called Bey’s Soup, is a dish that quietly holds a place of honour in Bosnian kitchens. It is a warm and silky stew that feels generous from the very first spoonful, a soup with enough substance to be a meal in its own right.
Known for its comforting texture and gentle depth of flavour, this traditional dish is a celebration of poultry, vegetables and a careful balance of spices. It is a dish that encourages you to slow down and enjoy the moment.
Often enjoyed at the start of festive meals or served proudly to guests, Begova Čorba is both familiar and refined. It is one of those recipes that links the everyday with a sense of occasion, a bridge between hospitality and tradition.
What Is Begova Čorba?
Begova Čorba is a slow cooked soup made with chicken, root vegetables and okra. It is gently thickened to give a velvety texture and seasoned with a mixture of herbs that allow the flavours of the ingredients to stand forward.
Unlike lighter broths, this soup has a richness that makes it satisfying on its own. The okra gives it a slight natural thickness while the slow cooking draws depth from the chicken and vegetables without making it heavy.
It is usually served hot with a squeeze of lemon on the side and warm bread. This combination makes it both filling and refreshing at the same time, offering a meal that feels as comforting as it is balanced.
Ingredients and Taste
The foundation of Begova Čorba begins with chicken simmered until tender, along with carrots, celery and parsley root. Okra is an essential addition, lending a gentle earthiness and natural texture that sets this soup apart.
Seasonings include peppercorns, bay leaves and fresh herbs, with flour or egg yolk often used at the end to enrich the broth. The soup is finished with a little sour cream or yoghurt stirred in just before serving.
The taste is mild but deeply layered. It combines the soothing warmth of slow cooked chicken with a slight sharpness from lemon and a creamy finish. The vegetables bring subtle sweetness while the okra leaves a pleasant, delicate trace.
A Taste of History
Begova Čorba has a history that reaches back to the Ottoman period. It was a dish associated with the tables of the beys, or local rulers, where it was prepared with care as a mark of wealth and hospitality.
Over time it moved from the homes of the powerful into the kitchens of families across Bosnia and Herzegovina. While the style softened and simplified, it kept its place as a soup of pride and generosity.
Today it remains a favourite during holidays and family gatherings, carrying the essence of a dish that has been passed down through generations. Each bowl links the present to the past, while offering a taste that feels timeless.
How to Make Begova Čorba (Bey’s Soup)
Begova Čorba is a classic Bosnian soup with Ottoman roots. It is rich and velvety, combining slow cooked chicken, root vegetables, and okra with a light sour cream finish. Expect a hearty, fragrant bowl with a soft tang from lemon and a gentle sweetness from the vegetables. See the recipe card at the bottom for printable directions
Ingredients
For the soup base
- 600 g chicken drumsticks or thighs (skin on, bone in for best flavour)
- 2 litres water
- 2 carrots, diced
- 2 celery sticks, diced
- 1 parsley root, diced (or parsnip if unavailable)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 80 g okra, fresh or soaked dried
- 1 bay leaf
- 1 tsp salt
- 1 tsp black peppercorns
Thickening and finishing
- 2 tbsp plain flour
- 2 tbsp unsalted butter
- 150 ml sour cream
- Juice of ½ lemon
- 1 egg yolk
- Fresh parsley, finely chopped (for garnish)
Cooking Instructions
Step 1: Prepare the stock
To begin, place the chicken pieces into a large pot with 2 litres of cold water. Add bay leaf and peppercorns. Bring slowly to a simmer, skimming off any foam. Move to adding vegetables.
Step 2: Add vegetables
Once the stock runs clear, add carrots, celery, parsley root, onion, garlic, and salt. Simmer gently for 45 minutes until the chicken is tender. Continue with preparing the okra.
Step 3: Prepare the okra
If using dried okra, soak it for at least 30 minutes to soften. Add the okra to the pot during the final 20 minutes of simmering. Transition to removing chicken for shredding.
Step 4: Remove and shred the chicken
Lift out the chicken pieces and set aside to cool slightly. Remove skin and bones, then shred the meat into bite sized pieces. Keep it warm while working on the soup.
Step 5: Strain the broth
Strain the soup through a sieve into a clean pot, discarding bay leaf and peppercorns but keeping all vegetables and okra. This creates a smoother texture. Proceed to make the roux.
Step 6: Make the roux
In a small pan, melt butter over medium heat. Stir in plain flour and cook gently for 2 minutes until light golden. Gradually ladle in a little hot broth, whisking to create a smooth paste. Add this mixture back into the main pot, stirring constantly.
Step 7: Combine broth and chicken
Return shredded chicken to the thickened broth. Simmer for 10 minutes to let the flavours deepen. Transition to finishing with cream and egg.
Step 8: Temper sour cream and egg
In a bowl, whisk sour cream with an egg yolk and lemon juice. Slowly add a few spoonfuls of hot soup to temper the mixture, whisking constantly. Pour it into the pot while stirring to enrich the broth. Avoid boiling at this stage to keep the soup silky.
Final Step: Serve
Taste and adjust seasoning. Serve hot, garnished with fresh parsley and extra lemon wedges on the side. Traditionally paired with warm bread for a satisfying meal.
Variations and substitutions
- Okra substitute: Use green beans if okra is unavailable.
- Parsley root substitute: Use parsnip in Western countries.
- Chicken alternative: Turkey parts work well for a similar richness.
- For a lighter flavour, reduce sour cream and add a spoonful of yoghurt just before serving.
Cooking Tips for Perfect Begova Čorba
- Simmer slowly rather than boiling to keep the broth clear and flavours balanced.
- Temper the sour cream and egg mixture gradually to prevent curdling.
- Soak dried okra ahead of time to avoid a sticky texture in the soup.
- Use bone-in chicken for an authentic depth of flavour.
Bosnian Begova Čorba (Bey’s Soup)
Ingredients
For the soup base
- 600 g chicken drumsticks or thighs skin on, bone in for best flavour
- 2 litres water
- 2 carrots diced
- 2 celery sticks diced
- 1 parsley root diced (or parsnip if unavailable)
- 1 onion finely chopped
- 2 garlic cloves crushed
- 80 g okra fresh or soaked dried
- 1 bay leaf
- 1 tsp salt
- 1 tsp black peppercorns
Thickening and finishing
- 2 tbsp plain flour
- 2 tbsp unsalted butter
- 150 ml sour cream
- Juice of ½ lemon
- 1 egg yolk
- Fresh parsley finely chopped (for garnish)
Instructions
- To begin, place the chicken pieces into a large pot with 2 litres of cold water. Add bay leaf and peppercorns. Bring slowly to a simmer, skimming off any foam. Move to adding vegetables.
- Once the stock runs clear, add carrots, celery, parsley root, onion, garlic, and salt. Simmer gently for 45 minutes until the chicken is tender. Continue with preparing the okra.
- If using dried okra, soak it for at least 30 minutes to soften. Add the okra to the pot during the final 20 minutes of simmering. Transition to removing chicken for shredding.
- Lift out the chicken pieces and set aside to cool slightly. Remove skin and bones, then shred the meat into bite sized pieces. Keep it warm while working on the soup.
- Strain the soup through a sieve into a clean pot, discarding bay leaf and peppercorns but keeping all vegetables and okra. This creates a smoother texture. Proceed to make the roux.
- In a small pan, melt butter over medium heat. Stir in plain flour and cook gently for 2 minutes until light golden. Gradually ladle in a little hot broth, whisking to create a smooth paste. Add this mixture back into the main pot, stirring constantly.
- Return shredded chicken to the thickened broth. Simmer for 10 minutes to let the flavours deepen. Transition to finishing with cream and egg.
- In a bowl, whisk sour cream with an egg yolk and lemon juice. Slowly add a few spoonfuls of hot soup to temper the mixture, whisking constantly. Pour it into the pot while stirring to enrich the broth. Avoid boiling at this stage to keep the soup silky.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley and extra lemon wedges on the side. Traditionally paired with warm bread for a satisfying meal.
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