Creamy Bosnian Begova Čorba with Okra and Veal
A traditional Eastern European delicacy
Indulge in the rich and creamy flavors of this traditional Bosnian soup, featuring tender veal and the unique taste of okra.
- 3 h
- 6
- Intermediate
Ingredients
For the Broth
For the Soup
For the Seasoning
For the Garnish
Preparation
Marinating the Meat
Rinse and Dry
Rinse the veal cubes and pat them dry with paper towels.
Season Meat
Season lightly with salt and let them rest for 10 minutes.
Rest
Set aside until ready to use.
Preparing the Vegetables
Trim Okra
Trim the okra and halve each pod.
Thoroughly trim the okra to prevent any bitterness in the soup.
Dice Vegetables
Dice the carrots, celery, and potato into even-sized pieces for uniform cooking.
Prep Garnish
Set aside the chopped parsley and lemon wedges for garnishing.
Use freshly squeezed lemon juice for optimal flavor.
Cooking Process
Making the Broth
In a large pot, combine the veal, water, bay leaf, garlic, and onion. Bring to a boil, reduce to a simmer, and cook for about 2 hours until the veal is tender.
Preparing the Soup Base
Remove the veal and strain the broth. In the same pot, melt butter and sauté carrots, celery, and okra for 5 minutes until slightly softened.
Finalizing the Čorba
Stir in flour and cook briefly, then gradually whisk in sour cream and lemon juice. Return veal and potato to the pot, simmer for an additional 20 minutes.
Plating & Serving
Creamy Bosnian Begova Čorba with Okra and Veal
Creamy Bosnian Begova Čorba with Okra and Veal
Plating & Serving
Serve in large bowls with a generous sprinkle of fresh parsley and a wedge of lemon on the side.