Weekend Inspiration for Beg’s Soup

Enjoy a healthy and creamy soup


  • 500 g of chicken meat
  • 50 g of okra
  • 2 dl of sour cream
  • 200 g of carrots, celery, and parsley
  • 3 egg yolks
  • Butter
  • Lemon juice
  • Salt and pepper


Boil the chicken together with carrots, celery, and parsley, then strain the soup, separate the meat from the bones, and cut it into cubes. Cut the boiled carrots, parsley, and celery in the same way.

Put butter in a pot, heat it, add flour, fry it, then pour in the soup and continue cooking for about 15 minutes with the meat and vegetables. Remove from heat and let it cool.

In the meantime, boil the okra, then whisk the egg yolks with sour cream and lemon juice, and add it all into the soup. Let it simmer briefly and serve.