Begova corba, the Bey's soup, is a traditional Bosnian festive soup of chicken, carrot, parsley and okra, finished with sour cream and egg yolk.

Wikipedia traces begova corba to the Ottoman period and says it is associated with hospitality, served to guests at weddings and on Eid and Ramadan. The name comes from the Turkish bey, a gentleman of high standing, and Inat Kuca says it was cooked for high-ranking guests. Sarajevo's Carsija recipe app, presented by the Stari Grad municipality, includes a recipe for it.

Where to eat Begova Corba in Sarajevo

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Make it at home

Serves 42 hrEasy

Ingredients

  • 500g beef shin or lamb shoulder, cubed
  • 150g fresh okra, sliced
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 1 bunch parsley, finely chopped
  • 1 lemon, juiced
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 1.5 litres beef stock
  • Salt, black pepper

Method

  1. Bring the meat to the boil in cold stock; skim and simmer 90 minutes until tender.
  2. Add carrots and onion; simmer 15 minutes.
  3. In a separate pan, melt butter, whisk in flour and cook 2 minutes to a blond roux.
  4. Whisk the roux into the soup off the heat to thicken.
  5. Add the okra and parsley; simmer 5 minutes more.
  6. Finish with lemon juice; season to taste and serve with fresh bread.

Editor tip. Use fresh okra if you can find it; frozen works but bring the texture down.

Common allergens: Gluten, Dairy, Eggs.