The Bosnian Begova Corba recipe is a classic Bosnian soup that has a velvety broth, succulent chicken, and aromatic veggies. This hearty and flavorful soup has been a mainstay of Bosnian cuisine for centuries, and its origins are often traced back to the Ottoman Empire. This blog article will walk you through every step of making genuine Begova Corba’ at home. Choose a whole chicken, or whatever chicken parts you choose (breasts, thighs, or drumsticks) and be sure to leave the skin on for maximum taste. Dry the chicken with paper towels after rinsing it under cold water. If you’re using a whole chicken, be sure to save some of the bones for the broth; they’ll provide flavor and depth.
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Fill a big saucepan or Dutch oven with cold water and add the chicken pieces. Slowly boil the water until it just begins to simmer over medium heat, and then remove any foam or debris that rises to the top. Turn the heat down and cook the chicken for about 30 minutes, or until it is fully cooked and tender. After the chicken is done cooking, take it out of the pot but save the cooking liquid. Let the chicken chill down first. Get the veggies ready while the chicken is cooling. Carrots, celery, onions, and bell peppers are common components of a classic Bosnian Begova Corba recipe. Vegetables will cook more evenly if they are peeled and chopped to the same size.
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A little quantity of oil should be heated over medium heat in a separate big pot or Dutch oven. Cook the chopped veggies, stirring regularly, until they become soft and transparent. This step enhances the soup’s flavor by bringing out the natural tastes of the veggies. After the veggies are done simmering, pour in the chicken stock you set aside. Slowly boil the ingredients to enable the flavors to combine. When the soup is heating, take the chicken from the bones and discard the skin.
The Bosnian Begova Corba recipes signature velvety texture may be achieved by thickening the soup with a roux or an egg yolk and sour cream combination. Get ready your preferred thickener and gently whisk it into the soup while it’s cooking; this will help prevent lumps from forming. To the thickened soup, add the shredded chicken and stir gently to incorporate. Add salt, pepper, and any other seasonings you want to the soup to taste. So that the flavors may integrate, let the soup boil for a further 5-10 minutes.
Serve the hot Bosnian Begova Corba recipe in bowls and top with a dollop of minced parsley for a burst of flavor. Serve the soup with some crusty bread or a bowl of rice for a hearty and warm supper that showcases the complex flavors of traditional Bosnian cooking.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Bosnian Begova Čorba Recipe
1. Rich and Flavorful Taste: The rich and savory taste of the Bosnia Begova Corba recipe is a big reason why so many people like it. Beef, lamb, and chicken, along with other herbs and spices, go into the making of this classic Bosnian soup. The final product is a rich and flavorful soup that’s guaranteed to please your palate.
2. Nourishing and Comforting: The Bosnian Begova Corba recipe is popular for good reason: it feeds a crowd and warms the soul. It’s great for getting you through the winter, and it’s usually served as an appetizer or beginning. Vegetables like potatoes, carrots, and onions provide flavor and nutrition to the soup, which is good for your health in general.
3. Easy to Make: The Bosnian Begova Corba recipe is a fan favorite for the same reason. The ingredients can be found at most supermarkets, and the instructions are easy to follow. This tasty soup can be prepared quickly and easily, making it ideal for novice chefs and those with limited resources.
How To Make Our Bosnian Begova Čorba Recipe
Ingredients (8 Servings)
1 pound beef chuck or stew meat, cut into small pieces
1/2 pound lamb meat, cut into small pieces
1/2 pound chicken breast, cut into small pieces
2 onions, finely chopped
3 carrots, peeled and chopped
3 potatoes, peeled and chopped
2 tablespoons tomato paste
1 tablespoon paprika
1 tablespoon dried mint
1 tablespoon dried parsley
Salt and pepper, to taste
8 cups water
2 cups beef or chicken broth
Instructions
1. In a large pot, heat some oil over medium-high heat. Add the beef, lamb, and chicken and cook until browned on all sides, about 5-7 minutes.
2. Add the onions and cook until softened, about 3-4 minutes.
3. Add the carrots and potatoes and cook for another 5 minutes.
4. Stir in the tomato paste, paprika, dried mint, dried parsley, salt, and pepper and cook for another minute.
5. Add the water and broth and bring to a boil. Reduce heat to low and simmer for about 2 hours, or until the meat is tender and the vegetables are cooked through.
6. Serve hot, garnished with additional dried mint and parsley if desired.
Nutritional Information For the Bosnian Begova Čorba Recipe
Calories: 345
Carbohydrates: 22g
Protein: 31g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 89mg
Sodium: 325mg
Potassium: 1020mg
Fiber: 4g
Sugar: 4g
Prep Time: 20 minutes
Cooking Time: 2 hours
Pots, Pans, and Cooking Equipment Needed for the Bosnian Begova Čorba Recipe
Large pot
Cutting board
Chef’s knife
Wooden spoon
Best Way to Store Leftovers From the Bosnia Begova Čorba Recipe
To store leftovers, allow the soup to cool to room temperature before transferring to an airtight container. It is best to store the soup in the refrigerator for up to 3-4 days. To reheat, simply place the desired amount in a pot over medium heat and cook until heated through.
Substitutions For the Bosnian Begova Čorba Recipe
Beef chuck or stew meat can be substituted with other types of beef such as sirloin or brisket.
Lamb meat can be substituted with goat meat or omitted altogether.
Chicken breast can be substituted with chicken thighs or omitted altogether.
Dried mint and parsley can be substituted with fresh herbs.
Substitutions For the Vegetarian Bosnia Begova Čorba Recipe
To make a vegetarian version of Bosnian Begova Corba, simply omit the meat and use vegetable broth instead of beef or chicken broth. You can also add additional vegetables such as bell peppers, zucchini, or mushrooms to bulk up the soup.
Tips and Tricks For Easier Creation
Cut the meat and vegetables into similar sized pieces for even cooking.
If you are short on time, you can use a pressure cooker to cook the soup in less time.
Garnish with additional fresh herbs or lemon juice for added flavor.
Side Dishes and Desserts For the Bosnia Begova Čorba Recipe
Crusty bread
Rice pilaf
Roasted vegetables
Salad
How To Serve the Bosnian Begova Čorba Recipe
To serve, ladle the soup into bowls and garnish with additional dried mint and parsley if desired. Serve with crusty bread or rice pilaf on the side.
FAQs About the Bosnian Begova Čorba Recipe
What is the origin of the Bosnian Begova Corba recipe?
Bosnian Begova Corba is a traditional Bosnian soup that has been enjoyed for centuries. It is named after the Begova Mosque in Sarajevo, which was built during the Ottoman Empire and is a cultural landmark of the city.
Can I make the Bosnian Begova Corba recipe in advance?
Yes, Bosnian Begova Corba can be made in advance and stored in the refrigerator for up to 3-4 days. It also reheats well on the stovetop.
Can I freeze the Bosnian Begova Corba?
Yes, Bosnian Begova Corba can be frozen for up to 2-3 months. Allow the soup to cool to room temperature before transferring to an airtight container and freezing. To thaw, simply transfer the container to the refrigerator and let it thaw overnight.
What is the difference between Bosnian Begova Corba recipe and regular beef soup?
Bosnian Begova Corba is a traditional Bosnian soup that features a combination of beef, lamb, and chicken, as well as a blend of flavorful spices like paprika and mint. It is often served with a dollop of sour cream on top. In contrast, regular beef soup typically contains only beef and vegetables, and may not include the same blend of spices.
Can I adjust the spiciness level of Bosnian Begova Corba recipe?
Yes, you can adjust the spiciness level of Bosnian Begova Corba by adding more or less red pepper flakes or paprika. If you prefer a milder soup, you can also omit the red pepper flakes altogether.
Final Thoughts
I was eager to eat some Bosnian food on my recent trip there, and the flavors of Bosnian Begova Corba just blew me away. Beef, lamb, and chicken are all used to create a hearty soup that is flavored with a variety of herbs and spices, including paprika and mint.
One of the reasons I like the Bosnian Begova Corba so much was because of how well it warmed me up on those bitter winter nights in Bosnia. It’s nourishing and filling, with enough of meat and veggies to satisfy any appetite.
The adaptability of Bosnia Begova Corba recipe is another one of its many virtues. Adding more or less red pepper flakes or paprika will allow you to customize the spiciness to your taste. As a bonus, it’s a terrific way to repurpose any extra meats or veggies you may have lying in the fridge.
Finally, the soup is artistically presented. A dollop of sour cream is a common accompaniment, lending a creamy and tangy flavor to the Bosnian Begova Corba recipe. It’s perfect for entertaining company at dinner and will blow them away with its nuanced tastes and eye-catching appearance.
You should absolutely taste some a Bosnia Begova Corba recipe. It’s a warm and satisfying soup that features the distinctive tastes of Bosnian cooking. This meal is guaranteed to become a standard in your recipe collection whether you are a seasoned traveler or new to Bosnian cuisine.
Bosnian Begova Corba Recipe
Equipment
- Large Pot
- Cutting board
- Chef's knife
- wooden spoon
Ingredients
- 1 pound beef chuck or stew meat cut into small pieces
- 1/2 pound lamb meat cut into small pieces
- 1/2 pound chicken breast cut into small pieces
- 2 onions finely chopped
- 3 carrots peeled and chopped
- 3 potatoes peeled and chopped
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 tablespoon dried mint
- 1 tablespoon dried parsley
- Salt and pepper to taste
- 8 cups water
- 2 cups beef or chicken broth
Instructions
- In a large pot, heat some oil over medium-high heat. Add the beef, lamb, and chicken and cook until browned on all sides, about 5-7 minutes.
- Add the onions and cook until softened, about 3-4 minutes.
- Add the carrots and potatoes and cook for another 5 minutes.
- Stir in the tomato paste, paprika, dried mint, dried parsley, salt, and pepper and cook for another minute.
- Add the water and broth and bring to a boil. Reduce heat to low and simmer for about 2 hours, or until the meat is tender and the vegetables are cooked through.
- Serve hot, garnished with additional dried mint and parsley if desired.
