MAIN INGREDIENTS
Begova čorba (lit. bey’s soup) is a Bosnian chicken soup that is traditionally served as a warm appetizer. The main ingredients are chicken and okra, which is said to act as an aphrodisiac, but the soup also includes various root vegetables and is thickened with sour cream and eggs.
It is typically prepared for national holidays and festive occasions, but it is also a staple of traditional Bosnian restaurants.
MOST ICONIC Begova čorba
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Višegradska čorba is a traditional Bosnian soup originating from Višegrad. The soup is usually made with a combination of lamb, onions, carrots, celery, flour, lemon juice or vinegar, parsley, bell peppers, tomato purée, bay leaves, salt, and pepper.
The meat is cut into cubes and sautéed in oil with the onions, carrots, and celery. Flour is added to the pan along with boiled bell peppers cut into cubes and black pepper. The ingredients are covered with water, seasoned with salt, and the soup is left to simmer.
MAIN INGREDIENTS
Sarajevska čorba is a traditional Bosnian soup originating from Sarajevo. The soup is usually made with a combination of veal, okra, butter, cream, carrots, parsley, onions, flour, egg yolks, lemon, salt, and pepper. The meat is cut into cubes and sautéed in butter with chopped vegetables.
Flour is added to the pan and the mixture is placed into a pot and covered with water. Okra, salt, and pepper are added to the pot and the soup is simmered for a while. Near the end of cooking, a mixture of egg yolks and cream is mixed into the soup and it's then removed from the heat.
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