Technically, yes — but then it won’t have that silky feel Begova Čorba is famous for. If you hate okra, just reduce the amount instead of skipping it entirely.

What’s the deal with parsley root?

In Bosnia, parsley root is common for soups. Can’t find it? Parsnip does a pretty great stand-in.

Can I make this ahead?

Oh absolutely. In fact, it gets even better after a night in the fridge — the flavors get cozy together. Just reheat gently so the cream doesn’t split.

Is this a heavy soup?

It’s hearty but not overly rich. The lemon keeps it fresh-tasting, so it won’t knock you into a post-lunch nap… unless you want that.

Bosnian Begova Čorba (Bey’s Soup)

Description

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

Ingredients

Scale

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)

Instructions

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