Begova Čorba
The bey's soup of the Ottoman court: a rich okra-and-veal velouté, thickened with egg yolk and lemon, still the opener of Bosnian festive meals.
What it is
The bey's soup of the Ottoman court: a rich okra-and-veal velouté, thickened with egg yolk and lemon, still the opener of Bosnian festive meals. Ingredients: veal, okra, carrots, celery root, parsley root, onion, rice (a little), butter, flour, egg yolks, lemon juice, sour cream (optional), dried okra garlands (traditional). Recipe: 1) Simmer veal and vegetables into a golden broth. 2) Soak dried okra; add to the pot. 3) Thicken lightly with a butter roux and rice. 4) Temper egg yolks with lemon and broth; whisk in off the heat. Serve: glowing pale gold, with lemon — before ćevapi, at weddings and Ramadan iftars. Flavor: silky, lemony, delicate. History: named for the beys (Ottoman governors) whose kitchens it graced, begova čorba remains the most elegant soup in the Bosnian canon. See also: Ćevapi, Burek (Bosnian).
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