Entree: Bosnia and Herzegovina – National Cuisine – Begova čorba (Hearty Bosnian chicken and vegetable soup thickened with egg and lemon)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 10 cups (2.4 L) water
- 2 tbsp (30 ml) butter
- 1 large onion, chopped, about 8 oz (225 g)
- 2 medium carrots, sliced, about 6 oz (170 g)
- 1 parsnip, sliced, about 4 oz (115 g)
- 2 celery stalks, sliced, about 2 oz (60 g)
- 1 cup (185 g) long-grain rice, rinsed
- 1 cup (150 g) okra, sliced (fresh or frozen)
- 3 large egg yolks (from about 3 eggs), about 50 g
- 1 lemon, juiced, about 2 tbsp (30 ml)
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. In a large stockpot, place the whole chicken and 10 cups (2.4 L) water. Add 1/2 the chopped onion, 1 carrot, 1 celery stalk, bay leaves, and 1/2 tsp (2.5 g) salt. Bring to a gentle boil, skim foam, then reduce heat and simmer, uncovered, for 45–60 minutes until chicken is cooked through and broth is flavorful.
2. Meanwhile, in a skillet, melt butter and sauté remaining onion, carrot, parsnip, and celery over medium heat until softened, about 6–8 minutes.
3. Remove the chicken from the pot and set aside to cool slightly. Strain the broth into the pot, discarding solids and returning the clear broth to the stove. Add the sautéed vegetables to the broth.
4. Add rinsed rice and sliced okra to the simmering broth. Cook gently for 15–20 minutes, stirring occasionally, until rice is tender and okra is cooked through.
5. While rice cooks, remove skin and bones from the cooled chicken and shred the meat into bite-size pieces; stir shredded chicken back into the soup.
6. In a small bowl, whisk the egg yolks with the lemon juice until smooth. Temper the egg mixture by whisking in 1 cup (240 ml) of the hot broth in a steady stream. Then slowly stir the tempered egg-lemon mixture back into the pot off direct heat, stirring constantly.
7. Return the pot to very low heat and warm gently for 2–3 minutes without boiling to avoid curdling. Adjust seasoning with remaining salt and pepper, stir in chopped parsley, and serve hot.