Begova čorba - Bey's soup

​One of the most known traditional dishes in Bosnia and Herzegovina is definitely Bey's soup. It's a specific, "strong" soup some people would say you should not be ashamed to serve even in front of a Bey :) 
It can be served as an appetizer, but also as the main dish - due to its high nutritional value. 
 
According to some legends, Ottomans brought this dish to our country, but many years later it became known as a traditional Bosnian dish. The other day I came across this and many other historical facts from all around the world, including facts about Bosnian history and culture, on the @sarajevotoredafrica profile, which inspired me to share the recipe of this amazing dish with you
 

Ingredients (Serving for up to 6 people):
 
500g Chicken Thighs
2 Egg Yolks
100g Okra
One Lemon
100g Parsley root
150g Celery root
200g Carrots
2 Tablespoons of All purpose Flour
2 Tablespoons of Butter
3 Tablespoons of Sour Cream
Salt & Pepper
Bay Leaf 
 
Process:
 
As it takes some time until it becomes soft, we should start by placing okra and sliced lemon pieces into water in a pan and letting it simmer on a low temperature (might take up to an hour).  Once done, we will strain the water and keep only the okra.
 
After washing the chicken thighs, place inside a pot with the root vegetables (carrots, parsley and celery. Don’t forget the bey leaf J) and spices and cook together.  Once cooked, separate the chicken stock from the contents and cut the chicken and root vegetables into cubes.
 
Brown the butter in a hot pot and add 2 tablespoons of flour and stir well so it’s smooth (without lumps).  Use a mild temperature because the flour can burn easily and we want to create a slightly golden texture.
 
Pour the stock into the pot with the butter and flour mix and let it simmer for 15 minutes before adding meat and veggies which you cut into cubes already.
 
Let it boil all together for a few more minutes and remove from the stove.  Add the pre-cooked okra
 
In a separate small bowl, mix together egg yolks and sour cream and gradually add to the soup while stirring all the time.  Once done, season with salt and pepper and little bit of extra butter.
 
Serve with lemon wedges, fresh parsley and additional sour cream (optional).

Begova čorba

​Jedno od najpoznatijih jela Bosne I Hercegovine sigurno je Begova čorba. Specifične arome i bogatog okusa mogla bi se, kako Bosanci vole reći, poslužiti begovima bez da se domaćin zastidi. 
 
Služi se kao predjelo, ali zbog svoje nutritivne vrijednosti, može biti poslužena i kao glavno jelo. 
 
Prema odredjenim predajama, u naše je krajeve stigla za vrijeme Osmanlija, no kasnije je prepoznata kao tradicionalno bosansko jelo. Prije nekoliko dana čitala sam o ovome na profilu @sarajevotoredfrica. Tamo sam pored brojnih svjetskih, historijskih činjenica, pronašla divne zapise o našoj kulturi i historiji. Upravo inspirirana njima s vama dijelim sljedeći recept. 
 
Sastojci: 
500 grama pilećeg batka/zabatka 
2 žumanca, 
100 grama bamije 
1 limun 
100 grama peršuna 
150 grama korijena celera 
200 grama mrkve 
2 kašike brašna 
2 kašike putera
3 kašike pavlake 
so, biber 
lovorov list 
 
 
Priprema: 
Najprije u jednu šerpu stavite suhu bamiju i limun isječen na kolutove. Kuhajte na laganoj vatri dok bamija ne omekša. U medjuvremenu možete početi s ostalom pripremom, a kada bamija bude gotova, ocijedite je i ostavite po strani. 
 
Piletinu operate i stavite u pretis lonac zajedno s korjenastim povrćem ( mrkvom, peršunom i celerom. Dodajte i lovorov list). Malo posolite i pobiberite. U pretis loncu će biti gotovo za 15 – 20 minuta. 
Izvadite iz lonca te sve nasijecite na kocke.  Temeljac kojeg ste dobili  ćete koristiti u narednom koraku. 
 
U šerpi rastopite puter, kada lijepo porumeni dodajte mu dvije kašike brasna i dobro izmiješajte, da dobijete glatku zapršku bez grudica. Ovo radite na laganoj vatri jer brašno lagano zagori, a to ne želimo. 
 
U zapršku izlijte temeljac, dobro izmiješajte i pustite da krčka 15 minuta prije nego dodate meso i povrće isječeno na kocke. Nakon nekoliko minuta krčkanja, sklonite sa vatre i dodajte bamiju. 
 
U jednoj manjoj zdjelici izmiješajte zajedno žumanca i pavlaku, pa postepeno dodajite čorbi koju ste vratili na laganu vatru. Na kraju začinite koristeći so, biber i malo putera ukoliko želite.
 
Poslužite uz krišku limuna i kašiku pavlake.