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Begova Corba
LEADERS SOUP!
BOSNIA & HERZEGOVINA
Begova Corba is a trademark and one of the most important traditional dishes of Bosnia and Herzegovina. This dish arrived in Bosnia and Herzegovian with the Ottoman Empire and through time it turned into a traditional delicacy mostly connected with Sarajevo, capital of Bosnia and Herzegovina.
It is a thick soup, prepared with ingredients that were not widely available and that only the nobles could afford, which is probably how the name of this dish came about. The word Beg (Baig, Bay) describes a Turkic title for a chief or a commander and traditionally it applied to people with special lineages – leaders or rulers of sized areas in various Turkic kingdoms, emirates, sultanates and empires in Central Asia, South Asia, and The Middle East, such as the Ottomans. It comes as no surprise that this dish was and still is mainly prepared and served on special occasions, during big celebrations and holidays.
As one of the main ingredients for this dish is okra, a plant also known as lady-fingers and a natural aphrodisiac, it is believed that this meal was a star of old guesthouses menus.
The main ingredients for this dish are chicken meat – we used seitan as a vegan substitute – okra, carrot and celery. The okra which is used in Bosnia and Herzegovina for preparation of Begova Corba is in dry form on long threads, but fresh okra can also be used. This dish is creamy, smooth, with deep flavors that will warm your body and soul. Begova Corba can be served as a starter, but also as a main dish
RECIPE FOR 4 SERVINGS
// a bit tricky // €€€
Preparation: 20 min // Cooking: 90 min // Total: 110 min
INGRIDIENTS
500g seitan; cut into 1,5cm pieces
1 medium sized onion, chopped
2 medium sized carrots, cut into 1,5cm pieces
4 celery sticks, cut into 1,5cm pieces
4 garlic cloves, minced
10 pieces of fresh okra*
50g all purpose flourt
2,5l water
1 tsp salt, more or less to taste
1 tsp pepper, more or less to taste
1 bunch of fresh parsley
juice of 1/2 a lemon
- Cut the okra into 1cm large pieces and cook for 10 minutes in 1/2l water and a few drops of lemon. Wash, rin and set aside.
- Heat olive oil in a large pot over medium heat. Add in the onions and cook for a few minutes until they are soft and translucent, stirring them occasionally.
- Add minced garlic and cook everything for another 2-3 minutes.
- Add carrots, celery, seitan, 2l of water, salt, pepper and a whole bunch of parsley, boil everything and then cook for 30-45 minutes over low to medium heat.
- Lower the heat, remove the parsley and take one third of the liquide and vegetables, but without the seitan. Blend the mixture with a blender and add it back to the rest of the soup.
- Meanwhile, mix the flour with a bit of cold water in a cup, add it to the soup and stir it well. **
- Add in the okra and cook everything for a few minutes over low heat.
- Serve the Begova Corba while warm with bread.
- Prijatno!
NOTE!
*Dried okra can also be used. If you are using dry okra, rub it between your palms, so that the small hairs fall off, wash it 3-4 times, put it in warm water with a few drops of lemon juice and let it soak for at least 1-2 h, preferably overnight.
**This step is optional and can be avoided if less thick consistency is desired.
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Keep it Vegan!
Thank you for taking your time and exploring our recipes! We hope that we have inspired you to try out some dishes.