Begova corba — Bosnia’s creamy “bey’s soup” with chicken, okra and yogurt

Begova corba, which in Bosnian means “the bey’s soup,” is one of the most beloved dishes of Bosnian cuisine. Rich, creamy and full of flavor, this soup combines tender chicken with okra, carrots and rice, while at the end a mixture of yogurt with egg yolks and lemon is added, giving it its characteristic softness. Once served at the tables of Ottoman beys, today it is a classic in every Sarajevo home.

INGREDIENTS (4-6 servings):

• 500 g chicken (thighs or bone-in breast)
• 1.5 liters water
• 2 carrots
• 1 celery root (or 2 celery stalks)
• 1 onion
• 100 g okra (fresh or frozen)
• 60 g rice
• 200 ml natural yogurt (or strained yogurt)
• 2 egg yolks
• juice of 1 lemon
• 2 tablespoons oil or butter
• 1 teaspoon black pepper
• salt to taste
• fresh chopped parsley, for serving

PREPARATION STEPS:

1. Place the chicken in a pot with cold water and a little salt. Set over medium heat and simmer for 30-40 minutes, skimming the foam that collects on the surface.
2. Remove the meat from the pot, strain the broth and cut the meat into small pieces once it has cooled slightly.
3. In the same pot, saute the onion, carrots and celery cut into small cubes with the oil or butter for about 5 minutes.
4. Add the strained broth, okra and rice. Simmer for 15-20 minutes, until the rice and vegetables are completely softened.
5. Return the chicken pieces to the pot and stir gently.
6. In a bowl, whisk the yogurt with the egg yolks and lemon juice. Gradually add 2-3 ladles of the hot soup broth while stirring constantly (tempering), then pour the mixture into the pot, stirring without interruption. Do not boil the soup anymore — 2-3 minutes of gentle heating is enough.
7. Adjust salt and pepper to taste. Serve warm, with fresh parsley on top and bread alongside.

Prep time: 15 minutes | Cooking time: 50 minutes | Servings: 4-6