begova čorba

The community cookbook Tradicionalna jela Potkozarja i Podgrmeča gives a version with both veal and boneless chicken. The meat is briefly boiled, then cooked with onion and root vegetables in oil. Flour is added before hot water, producing a thickened soup as the meat and vegetables simmer.^[1]

The okra is washed, soaked and cooked separately in water with vinegar or lemon juice. It is drained and added toward the end of cooking. After seasoning with salt and pepper, the soup is taken off the heat and finished with a mixture of egg yolk and mileram, a sour cream.^[1]