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Traditional Bosnian Begova Čorba (Bey's Soup)
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Ingredients
- 2 large lamb shanks
- 8 cups of water
- 1 cup of fresh okra, sliced
- 1 large carrot, diced
- 1 large potato, diced
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- Juice of 1 lemon
- 2 bay leaves
- 1 teaspoon of salt, or to taste
- ½ teaspoon of black pepper, or to taste
- 2 tablespoons of fresh parsley, chopped
Instructions
- In a large pot, combine the lamb shanks and water. Bring to a boil over high heat, skimming any foam from the surface.
- Add the chopped onion, garlic, bay leaves, salt, and pepper to the pot. Reduce the heat and let it simmer uncovered for about 1 hour.
- After an hour, add the diced carrot, potato, and okra to the pot. Continue to simmer for another 30-45 minutes, or until the lamb is tender and falling off the bone.
- Once the meat is tender, remove the lamb shanks from the pot. Let them cool slightly before shredding the meat off the bone. Discard the bones and return the shredded meat to the pot.
- Stir in the lemon juice and adjust seasonings as needed, adding more salt, pepper, or lemon juice to taste.
- Serve hot, garnished with fresh parsley.
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