Bosnian Begova Corba Recipe
A classic Bosnian soup that has a velvety broth, succulent chicken, and aromatic veggies.
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Servings: 8 Servings
Calories: 345 kcal
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.
Notes
Tips and Tricks
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.Nutrition
Serving: 1Serving | Calories: 345kcal | Carbohydrates: 22g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 325mg | Potassium: 1020mg | Fiber: 4g | Sugar: 4g
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