Creamy Bosnian Begova Čorba with Okra and Veal

Name: Creamy Bosnian Begova Čorba with Okra and Veal
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Soup
Ingredients: 1 kg veal shanks; 2 liters water; 1 bay leaf; 2 cloves garlic; 1 small onion; 200 g okra; 2 carrots; 2 celery stalks; 1 potato; 2 tbsp butter; 1 cup sour cream; 2 tbsp flour; Salt; Black pepper; 1 tbsp lemon juice; Fresh parsley; Lemon wedges

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

1 kg veal shanks

cubed

2 liters water

1 bay leaf

2 cloves garlic

peeled

1 small onion

quartered

For the Soup

200 g okra

fresh, trimmed, and halved

2 carrots

diced

2 celery stalks

diced

1 potato

peeled and cubed

2 tbsp butter

1 cup sour cream

2 tbsp flour

For the Seasoning

Salt

to taste

Black pepper

to taste

1 tbsp lemon juice

For the Garnish

Fresh parsley

chopped

Lemon wedges

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