Bey’s Soup

Name: Bey’s Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 7
Cuisine: Bosnia and Herzegovina
Ingredients: Chicken thighs, bone-in — 500 g (1.1 lb); Water — 1.5 L (6 cups); Onion, diced — 1; Carrots, diced — 2; Okra, trimmed — 150 g (5 oz); Plain flour — 2 tbsp; Butter — 2 tbsp (30 g); Milk — 200 ml (3/4 cup); Egg yolk — 1; Juice of 1/2 lemon; Salt and pepper, — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

15 min

Prep

1 hr

Cook

Servings

Ingredients

Chicken thighs, bone-in — 500 g (1.1 lb)
Water — 1.5 L (6 cups)
Onion, diced — 1
Carrots, diced — 2
Okra, trimmed — 150 g (5 oz)
Plain flour — 2 tbsp
Butter — 2 tbsp (30 g)
Milk — 200 ml (3/4 cup)
Egg yolk — 1
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.