📷 · Sarajevo Begova Soup photo by BiHVolim, CC BY-SA 4.0 · via Wikimedia CommonsSopa · Bosnia and Herzegovina · Sarajevo
Sarajevo Begova Soup 🥣
The 'beg's soup' that opened Ottoman-style feasts in Sarajevo is still the city's pride: a silky, lemon-bright broth thickened with egg (terbiye) and loaded with butter-stewed okra, lamb or beef, and rice. What makes it singular is the okra cooked down to a soft, almost creamy body rather than a crunch, finished with a squeeze of lemon and a slick of butter. Baščaršija's old teahouses serve it before ćevapi, exactly as the beys once did.
Modo de preparo
-
1
Bring meat and onion to a simmer in water, skimming foam; cook 40 minutes until tender, keeping the pot barely bubbling so the broth stays clear.
-
2
In a separate pan, melt half the butter and stew the okra gently until soft and slimy, 10–12 minutes; add to the pot with the rice and cook another 15 minutes.
-
3
Whisk the eggs with lemon juice and a ladle of cool broth into a smooth terbiye; temper with more hot broth, then stir into the pot off the boil.
-
4
Warm the remaining butter and drizzle it over the finished soup with a final grind of pepper. Serve very hot — the soup should be pale gold, glossy and lemon-scented.
Comentários
Entre para participar da conversa.
Ainda não há comentários. Compartilhe sua experiência.