Begova Čorba (Sarajevo Bey’s Okra, Chicken & Lemon-Cream Soup) – Authentic Bosnia and Herzegovina Recipe

Ingredients for Begova Čorba (Sarajevo Bey’s Okra, Chicken & Lemon-Cream Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender shredded chicken, prepped into bite-sized pieces
• 1.5 cups baby okra pods, washed and trimmed
• 1 cup diced carrots and celery
• 1 medium onion and 3 cloves garlic, finely minced with sour cream-egg liaison
• 1.5 tbsp traditional Bosnia and Herzegovina seasoning (fresh lemon juice, flat-leaf parsley, bay leaf)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and sour cream-egg liaison for 3–4 minutes until fragrant.
2. Stir in fresh lemon juice, flat-leaf parsley, bay leaf and toast for 45 seconds to release the essential oils of Bosnia and Herzegovina's kitchen.
3. Add tender shredded chicken and baby okra pods, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in diced carrots and celery, adjust seasoning, and ladle steaming hot into deep bowls.