Picture this: it’s cold outside, maybe even snowing, and you’re wrapped in a blanket while a pot of something rich and steamy fills the whole house with the smell of comfort. That’s Begova Čorba for you — a classic Bosnian chicken soup that’s not your everyday chicken noodle situation. It’s thicker, silkier, with a tang from sour cream and lemon that just… well, makes you want to grab another bowl before the first one’s even gone.

I first had it at a friend’s house whose grandmother swore by using just the right amount of okra to give the soup its signature smoothness. She even told me it tastes better the next day — and yep, she was right

Recipe Card – Begova Čorba (Bey’s Soup)

Servings: 6
Prep time: 15 mins
Cook time: 1 hr 30 mins

Ingredients

For the soup base:

• 600 g chicken drumsticks or thighs (skin on, bone in)
• 2 litres water
• 2 carrots, diced
• 2 celery sticks, diced
• 1 parsley root, diced (or parsnip if you can’t find it)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 80 g okra (fresh, or dried that’s been soaked)
• 1 bay leaf
• 1 tsp salt
• 1 tsp whole black peppercorns

Thickening & finishing:

• 2 tbsp plain flour
• 2 tbsp unsalted butter
• 150 ml sour cream
• Juice of ½ lemon
• 1 egg yolk
• Fresh parsley, finely chopped (for garnish)

Instructions

1. Make the broth: In a big pot, add chicken, water, carrots, celery, parsley root, onion, garlic, okra, bay leaf, salt, and peppercorns. Bring to a boil, then simmer gently for about an hour.
   (You’ll notice the kitchen smelling like a cozy little café — don’t be surprised if people wander in.)
2. Thicken it up: In a separate small pan, melt butter, stir in flour, and cook for 1–2 mins until it smells slightly nutty. Ladle in a bit of hot soup liquid, whisk to smooth, then pour the mixture back into the pot. Stir and let it cook for 10 more mins.
3. Creamy finish: In a bowl, whisk sour cream, egg yolk, and lemon juice. Add a spoonful of hot soup into the mixture to temper it (so you don’t end up with scrambled eggs — yikes). Slowly stir it into the soup.
4. Serve: Sprinkle with fresh parsley, grab some bread, and dig in.

FAQ’s About Begova Čorba

Conclusion

Begova Čorba isn’t just another soup — it’s a little slice of Bosnian tradition in a bowl. Perfect for slow Sundays, family dinners, or those days when you just need something that feels like home. So grab your pot, maybe hum a little while it simmers, and let this old-world recipe work its magic.

Bosnian Begova Čorba (Bey’s Soup)

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• Author: Emily
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x

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Description

A traditional Bosnian hearty chicken soup thickened with butter, flour, and enriched with sour cream and egg yolk for a creamy, comforting finish.

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Ingredients

Scale 1x2x3x

• 600 g chicken drumsticks or thighs (skin on, bone in)
• 2 litres water
• 2 carrots, diced
• 2 celery sticks, diced
• 1 parsley root, diced (or parsnip if you can’t find it)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 80 g okra (fresh, or dried that’s been soaked)
• 1 bay leaf
• 1 tsp salt
• 1 tsp whole black peppercorns
• 2 tbsp plain flour
• 2 tbsp unsalted butter
• 150 ml sour cream
• Juice of ½ lemon
• 1 egg yolk
• Fresh parsley, finely chopped (for garnish)

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Instructions

1. Place chicken drumsticks or thighs into a large pot with 2 litres of water.
2. Add diced carrots, celery, parsley root, onion, crushed garlic, okra, bay leaf, salt, and whole black peppercorns.
3. Bring to a boil, then reduce heat and simmer for about 1 hour until chicken is cooked and flavors meld.
4. Remove chicken pieces and set aside. Strain the broth to remove vegetables and spices, then return broth to the pot.
5. In a separate pan, melt butter and whisk in flour to make a roux; cook until golden and fragrant.
6. Gradually whisk the roux into the hot broth to thicken it, stirring constantly.
7. Shred the cooked chicken meat and return it to the pot.
8. In a bowl, mix sour cream, lemon juice, and egg yolk together.
9. Temper the sour cream mixture by adding a ladle of hot soup to it, then slowly stir it back into the pot to avoid curdling.
10. Heat the soup gently without boiling to combine all flavors.
11. Garnish with freshly chopped parsley before serving.

Notes

For authentic flavor, use fresh okra if possible. The sour cream and egg yolk mixture adds richness and smooth texture to this classic Bosnian soup.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Bosnian

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 3g
• Sodium: 700mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 110mg

Keywords: Begova čorba, Bey’s soup, Bosnian soup, chicken soup, okra soup, traditional Bosnian recipe