Soups
Bey’s Soup
Ingredients
- - 500 g (1.1 lb) chicken thighs, bone-in
- - 1.5 litres (6 cups) water
- - 1 onion, diced
- - 2 carrots, diced
- - 150 g (5 oz) okra, trimmed
- - 2 tbsp plain flour
- - 2 tbsp (30 g) butter
- - 200 ml (3/4 cup) milk
- - 1 egg yolk
- - Juice of 1/2 lemon
- - Salt and pepper, to taste
Method
- Simmer chicken thighs in the water with onion and carrot for 45 minutes until tender; skim any foam.
- Remove chicken, shred the meat, and discard the bones; return meat to the pot.
- Add the okra and simmer a further 10 minutes until tender.
- Melt butter in a small saucepan, whisk in flour to form a roux, then gradually whisk in the milk until
- smooth.
- Stir the milk mixture into the soup and simmer 5 minutes to thicken slightly.
- Whisk the egg yolk with a ladle of hot soup to temper it, then stir back into the pot off the heat.
- Finish with lemon juice, salt and pepper.
Introduction:
Begova norba, or ‘Bey’s soup’, takes its name from the Ottoman-era Bosnian nobility (begs) it was said to
be prepared for, blending tender chicken, okra and vegetables into a creamy, egg-thickened broth. It
remains a refined choice for special lunches and formal Bosnian dining.
Cultural Background:
Begova norba, or ‘Bey’s soup’, takes its name from the Ottoman-era Bosnian nobility (begs) it was said to be prepared for, blending tender chicken, okra and vegetables into a creamy, egg-thickened broth. It remains a refined choice for special lunches and formal Bosnian dining.
Tips:
Temper the egg yolk carefully to avoid scrambling it in the hot soup. Fresh okra holds its shape better than frozen; trim just the very tip of the cap.
Variations:
Substitute rice for okra in regions where okra is unavailable. Add a spoon of sour cream at serving for extra richness.
Vegetarian/Vegan:
Not vegetarian; built around chicken stock and meat.
Storage:
Refrigerate for up to 3 days in a sealed container.
Reheating:
Reheat gently over low heat, stirring, without boiling to avoid curdling the egg.
Nutrition:
Approx. 260 kcal, 19 g protein, 12 g carbohydrate, 15 g fat per serving.
FAQs:
Q: Can I use chicken breast instead of thighs?
A: Thighs give a richer flavour and stay moist through the long simmer, but breast can be used with a shorter cooking time.
Q: What if my soup curdles?
A: This happens if the egg is added too quickly to hot liquid; always temper it first with a small amount of warm soup.
Q: Is this soup naturally gluten-free?
A: No, the roux contains flour; a cornstarch slurry can replace it for a gluten-free version.