As if straight out of a cookbook for Bosnian royalty, Bey's soup is a dish you'll have a hard time forgetting. Luckily this okra delicacy simmered in a chicken based broth, finished off with a roux and lemon juice is here for your consumption.

Bey’s Soup: Traditional Version

  • Author: Balkan Lunch Box
  • Prep Time: 10 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 25 mins
  • Yield: 6 1x
  • Category: Appetizer



  • 8 ounces fresh okra (or 1 string if dried)
  • Juice from ½ lemon
  • 8 cups water
  • 3 chicken legs with thighs (or 2 chicken legs and 1 thigh)
  • 2 carrots (medium, diced)
  • 1 celery root (or 1 celery stick)
  • 1 teaspoon salt
  • Pepper to taste
  • 1 bay leaf
  • 2 ounces butter
  • 23 tablespoons flour
  • 1 egg yolk
  • 1 tablespoon sour cream
  • 12 tablespoons parsley


  1. Dice okra (or take it off the string) and place in a pot. Cover with 2 cups of water, add lemon juice, and bring to a boil. Boil for 50 minutes on low. Add more water if necessary. Take off heat and drain.
  2. Place chicken, carrots, celery root, salt, pepper and bay leaf into a big pot. Add 6-7 cups of water and bring to a boil on high. Lower the temperature and continue cooking for another hour.
  3. Take the chicken out, take off the skin and dice the meat. Return meat to the pot, and add okra. Bring to a boil, and boil for 10 minutes.
  4. Heat oil in a smaller pan and add flour. Stir vigorously until you get a smooth, light roux. Remove off heat and add to the soup.
  5. Mix egg yolk and sour cream until combined. Add to the soup and stir. Bring to the final boil and boil for 5 minutes. Sprinkle with parsley.
  6. Serve with sour cream.

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