Bey’s Soup
Traditional Bosnian soup with chicken, rice and vegetables in a creamy egg‑lemon base.
Bey’s Soup (Begova čorba) is a Bosnian classic: tender chicken and rice simmered with carrots and aromatics, then enriched with an egg‑cream‑lemon liaison for silky texture.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Chicken Breast - 300 g
- Lemon Juice - 0.5 piece
- Rice - 150 g
- Parsley - 2 tbsp
- Flour - 1 tbsp
- Butter - 1 tbsp
- Onion - 1 piece
- Carrots - 150 g
- Chicken Broth - 1000 ml
- Eggs - 1 piece
- Heavy Cream - 100 ml
Directions
Step 1
Melt 1 tbsp butter in a pot over medium heat.
Step 2
Sauté 1 chopped onion and 2 minced garlic cloves until soft.
Step 3
Add 150 g diced carrots and sauté 2 min.
Step 4
Stir in 150 g rice, coat grains in butter.
Step 5
Pour in 1 l chicken broth; bring to a simmer.
Step 6
Add 300 g diced chicken breast; cook 15–20 min until rice and chicken are tender.
Step 7
In a bowl, whisk 1 egg yolk, 100 ml cream and juice of ½ lemon.
Step 8
Temper the egg mixture by slowly whisking in a ladle of hot soup, then stir back into pot.
Step 9
Heat gently (do not boil), stir in 2 tbsp chopped parsley, season and serve hot.
Cook's Notes
Temper the egg mixture carefully to avoid curdling.