Weekend Inspiration: Begova Soup

Ingredients:

400 g chicken breast fillet

300 g root vegetables (carrot, parsley root, celery)

20 g dried okra

50 g butter

50 g flour

1 egg yolk

50 g kajmak

juice of half a lemon

2 bay leaves

fresh parsley

salt and pepper

Cook the okra in a little water with a few drops of lemon juice for about 20 minutes until it softens, then drain and set aside.Place the chicken in a pot with water and add the peeled whole carrot, parsley root, celery, and bay leaves. Season with salt and pepper and cook until the meat is tender.

Remove the meat and vegetables, finely chop the chicken, and cut the vegetables into smaller pieces.In another pot, melt the butter, add the flour, and briefly sauté. Gradually add the broth and cook for about 15 minutes until it thickens.Add the chicken, vegetables, and okra to the soup base and cook for a few more minutes so the flavors combine.

In a separate bowl, whisk the egg yolk with the kajmak, then slowly stir it into the hot soup, stirring constantly, to make it creamy. Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot, with homemade bread or flatbread.

Enjoy!