BEY’S SOUP( Begova Čorba)
Soup from the Ottoman's Empire time. The first three rulers of the Ottoman realm were titled Bey.’
This is a special guest post by blogger chef, Jasna Varcakovic, from Jasna’s kitchen creations, also an Interior decorator in Sydney, New South Wales, Australia.
Born in Bosnia, lived in a few European countries - loved them all and finally settled in Australia and a mother of 2 teenage boys.
Check out Jasna’s blog for more exotic recipes from around the world at: http://jasnaskitchencreations.blogspot.com/
The photos below were taken in Bosnia - April 2011 (Spring)
Jasna Varcakovic -
About me:
About me:
I was born in Bosnia in 1966, when my country was stil part of Yugoslavia.
I had a very happy childhood, living in Montenegro and Bosnia.
I had a very happy childhood, living in Montenegro and Bosnia.
I finished medical (nursing) high school, and started studying Agriculture in Croatia when Civil war in Yugoslavia started.
I had to flee to Austria, where I met my husband. I had my first son in Austria. Our future there was uncertain, so we applied for a refugee visa for Australia.
We got it and arrived in Australia in 1994. It took some time for us to adapt to new country. I’ve fallen in love with nature, weather and the people of Australia.
3 years later I had my other son and we managed to bring our parents here. In a couple of years we bought our first home in which we still live.
8 years ago I completed my Diploma in Interior decoration, and started my own business.
I love reading, painting and cooking, but my biggest 'hobby love' is blogging.
Cheers from Sydney
Jasna V.
 |
| In Bosnia April 2011 |
Ingredients:
5-6 chicken pieces with bones ( 500g)
2-3 carrots
½ bunch of parsley leaves
2stalks celery
¼ lemon
2 tbs ghee ( clarified butter)
1 ½ tbs flour
300g okra, fresh or canned (small preferably, or cut if big ones)
2 eggs
Salt, pepper and lemon juice to taste
150 ml sour cream
Extra parsley leaves for garnish
Method:
Cook chicken pieces with carrots, celery and parsley leaves in 3 liter water. Add ¼ lemon and some salt and pepper.
When cooked, strain liquid (keep): dice chicken and vegetables.
In a large saucepan, heat ghee and flour. Cook for a few minutes, should stay pale.
Pour the strained liquid, add diced ingredients. Bring to boil, then add okra (ladies finger/ bendhi) and cook until soft.
Add beaten eggs and sour cream. Season to taste and garnish.
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