Entree: Bosnia and Herzegovina – Southern Culinary Region – Begova čorba (Hearty Bosnian chicken and vegetable soup thickened with a creamy egg-and-flour liaison)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 8 cups (1.9 L) water or unsalted chicken stock
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 1 small parsnip, diced
- 2 stalks celery, diced
- 1 small leek, white part only, sliced
- 8 oz (225 g) fresh okra, trimmed and halved
- 1/3 cup (65 g) long-grain rice, rinsed
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1 large egg yolk
- 1/2 cup (120 g) plain sour cream
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- Fresh parsley, chopped, for garnish

Instructions

1. Place the chicken pieces in a large pot and cover with 8 cups (1.9 L) water or stock. Bring to a gentle boil, skimming foam, then reduce heat and simmer 30 minutes.
2. Remove chicken pieces and set aside to cool slightly. Strain the broth into a clean pot and return to the stove.
3. While broth simmers, heat 2 tbsp (30 ml) oil in a sauté pan over medium heat. Add onion, carrots, parsnip, celery and leek; cook until softened, about 6–8 minutes.
4. Add the sautéed vegetables to the broth along with bay leaves, rice, and okra. Simmer gently about 15–20 minutes until rice and vegetables are tender.
5. Meanwhile, remove meat from the cooled chicken pieces, discard bones and skin, and shred the meat into bite-sized pieces; set aside.
6. In a small saucepan melt butter over low heat, stir in flour and cook 1–2 minutes to make a light roux. Gradually whisk some hot broth into the roux to make a smooth paste, then whisk this back into the soup to gently thicken.
7. In a bowl whisk together the egg yolk and sour cream. Temper this liaison by whisking in 1/2 cup (120 ml) hot soup broth, then slowly stir the tempered mixture into the pot off the heat to avoid scrambling. Rewarm gently without boiling.
8. Stir in the shredded chicken, adjust seasoning with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper, and add 1 tbsp (15 ml) lemon juice if using. Garnish with chopped parsley and serve hot.