Entree: Bosnia and Herzegovina – Central Culinary Region – Begova čorba (Bey's soup)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 8 oz (225 g) fresh okra, trimmed and halved
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 carrots, diced, about 8 oz (225 g)
- 1 parsnip, diced, about 4 oz (115 g)
- 2 celery stalks, diced, about 4 oz (115 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1/2 cup (100 g) long-grain rice, rinsed
- 8 cups (1.9 L) chicken stock
- 3 tbsp (24 g) all-purpose flour
- 3 tbsp (45 ml) lemon juice (fresh)
- 2 large egg yolks (approx. 36 g)
- 2 bay leaves
- 2 tbsp (8 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. In a large heavy pot, heat the vegetable oil and 1 tbsp (15 ml) butter over medium-high heat. Add the chicken pieces and brown lightly on all sides, about 6–8 minutes; transfer chicken to a plate.
2. Add the chopped onion, carrots, parsnip, and celery to the pot. Sauté in remaining butter until softened and lightly golden, 6–8 minutes. Stir in the garlic and cook 1 minute more.
3. Return the browned chicken to the pot, add the rice, bay leaves, and pour in the chicken stock. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cover and cook until the chicken and rice are tender, about 25–30 minutes.
4. While the soup simmers, mix the flour with 2–3 tbsp (30–45 ml) cold stock in a small bowl to make a smooth slurry. When the chicken and rice are tender, whisk the slurry into the pot to thicken the broth; simmer 5 minutes to cook the flour.
5. Add the halved okra and simmer until the okra is tender but not mushy, about 8–10 minutes. Taste and adjust salt and pepper.
6. In a small bowl, whisk together the egg yolks and lemon juice. Temper this liaison by slowly whisking in 1/2 cup (120 ml) hot soup broth until warm, then stir the warmed mixture back into the pot off the heat. Gently reheat over very low heat for 1–2 minutes without boiling to avoid curdling.
7. Remove bay leaves. Transfer chicken pieces to a cutting board, discard bones and skin if desired, shred the meat, and return shredded meat to the soup. Stir in chopped parsley and serve hot.