Bosnian Bey's Soup (Begova Čorba)

Ingredients

• 1 small chicken (about 1.2 kg), cut into pieces
• 10 cups water
• 1½ tsp salt
• 2 carrots, diced
• 1 parsley root or parsnip, diced
• 1 celery stick, diced
• 200 g fresh okra, sliced
• 3 tbsp sunflower oil
• 2 tbsp rice flour
• 1 tsp sweet paprika
• 2 egg yolks
• 4 tbsp sour cream
• 1 tbsp lemon juice
• Chopped parsley

Method

1. Simmer the chicken in the salted water for 50 minutes. Lift it out, shred the meat and discard the bones.
2. Add the carrots, parsley root, celery and okra to the pot and simmer for 15 minutes.
3. In a small pan warm the oil, stir in the rice flour and paprika and cook for 1 minute. Whisk in a ladle of the hot liquid until smooth and pour it back into the pot. Add the chicken and simmer for 5 minutes.
4. Off the heat, beat the egg yolks with the sour cream and lemon juice, whisk in a ladle of soup and stir it back in. Serve with parsley.

Gluten-free check: We thicken with rice flour instead of the usual wheat flour. Use a rice flour labelled gluten-free. We make the soup with water and let the meat and vegetables flavour it. Many cooks add a stock cube or stock powder; if you do, use one that is certified gluten-free – most standard cubes contain wheat.