Entree: Bosnia and Herzegovina – Northern Culinary Region – Begova čorba (A hearty Bosnian chicken and vegetable soup thickened with a light roux and rice, often finished with lemon and parsley)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Total 1 hr 45 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 10 cups (2.4 L) water
- 3 tbsp (45 ml) butter
- 2 medium onions, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium parsnip, diced
- 8 oz (225 g) fresh or frozen okra, trimmed and halved
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 tbsp (15 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 2 egg yolks
- 2 tbsp (30 ml) lemon juice
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Place the whole chicken in a large pot with 10 cups (2.4 L) water, a pinch of salt and the bay leaf. Bring to a gentle boil, skim any foam, then simmer uncovered for 45 minutes to 1 hour until cooked through. Remove the chicken, reserve the broth, and cool slightly. Shred the meat off the bones and set aside; discard bones and skin or reserve for stock.
2. Strain the broth to remove solids and return 8 cups (1.9 L) of clear broth to the pot. Bring to a simmer.
3. In a separate large skillet, melt the butter over medium heat. Add the onions, carrots, celery and parsnip and cook until softened and beginning to brown, about 8–10 minutes. Stir in the tomato paste and cook 1 minute.
4. Sprinkle the flour over the vegetables and stir to form a light roux, cooking 1–2 minutes to remove raw flour taste.
5. Gradually add the reserved hot broth to the vegetable-roux mixture, stirring or whisking to avoid lumps. Transfer the combined liquid back to the soup pot and bring to a gentle simmer.
6. Add the rice and okra to the simmering soup. Cook until the rice is tender and okra is cooked, about 15–20 minutes. Stir occasionally to prevent sticking.
7. Reduce heat to low. In a small bowl, whisk the egg yolks with the lemon juice then temper by slowly adding 1/2 cup (120 ml) hot soup to the egg-lemon mixture while whisking. Stir the tempered egg mixture back into the pot and heat gently for 1–2 minutes without boiling to slightly thicken and enrich the soup.
8. Return the shredded chicken to the pot, warm through, and adjust seasoning with salt and pepper. Stir in chopped parsley just before serving.