Bosanska Begova Čorba, also known as Bey's Soup, is a beloved traditional soup in Bosnia and Herzegovina. Known for its rich, savory flavor and hearty texture, this soup is perfect for a cold or rainy day and is often served as a starter in a traditional Bosnian meal.

The recipe for Bosanska Begova Čorba varies by region and family, with some adding ingredients like bell peppers, parsley, or sour cream for added flavor and creaminess. While beef is commonly used, some prefer lamb for a different taste. The key to a delicious Bosanska Begova Čorba is using fresh ingredients and allowing the soup to simmer slowly, ensuring the flavors meld together and the meat and vegetables become tender.

Traditionally, the soup is garnished with a dollop of sour cream or yogurt, chopped parsley, and a sprinkle of paprika, adding both color and flavor to the dish. This enhances the presentation and complements the rich taste of the soup.

Bosanska Begova Čorba is made with a combination of meat, vegetables, and spices, making it a staple of Bosnian cuisine. Its simple preparation and comforting qualities make it a popular dish not only in Bosnia and Herzegovina but also beyond.

Here is a step-by-step guide on how to make this flavorful soup.

Ingredients:

1- 500g beef stew meat

2- 1 onion, chopped

3- 2 carrots, chopped

4- 2 potatoes, chopped

5- 2 celery stalks, chopped

6- 2 garlic cloves, minced

7- 1 tablespoon tomato paste

8- 1 teaspoon paprika

10- 1 bay leaf

11- 1 tablespoon flour

12- 1 tablespoon butter

13- 2 liters of water

14- Salt and pepper to taste

Instructions:

1- Begin by washing and prepping all the vegetables. Peel and chop the onion, carrots, potatoes, and celery into small pieces.

2- In a large pot, heat the butter over medium heat until it melts. Add the chopped onions and garlic and sauté for about 2 minutes, or until the onions become translucent.

3- Add the beef stew meat to the pot and cook until browned on all sides, stirring occasionally. This should take about 5-7 minutes.

4- Add the chopped carrots, potatoes, and celery to the pot and stir well. Pour in the water and add the bay leaf. Bring the mixture to a boil and then reduce the heat to a simmer.

5- Add the tomato paste, paprika, salt, and pepper to the pot and stir well. Cover the pot and let the soup simmer for about 1-1.5 hours, or until the meat and vegetables are tender.

6- In a small bowl, mix the flour with 1/4 cup of water to create a slurry. Pour the slurry into the pot and stir well. Let the soup simmer for an additional 5-10 minutes, or until it thickens.

7- Remove the bay leaf from the pot and serve the soup hot with crusty bread or crackers.

Nutrition Facts:

This recipe serves about 4-6 people and each serving contains approximately:

• Calories: 380
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 400mg
• Total Carbohydrates: 29g
• Dietary Fiber: 5g
• Sugar: 6g
• Protein: 38g

Note:

1- You can use any type of beef stew meat for this recipe, such as chuck or round steak.

2- You can adjust the amount of water used to make the soup more or less thick, depending on your preference.

3- To make this soup vegetarian or vegan, simply omit the beef stew meat and use vegetable broth instead of water. You can also add in additional vegetables such as mushrooms or zucchini for added flavor and nutrition.

Here's a breakdown of the approximate nutritional values for each ingredient in the recipe:

500g Beef Stew Meat:

• Calories: ~1000 kcal
• Protein: ~100g
• Fat: ~60g
• Carbohydrates: ~0g
• Other nutrients: Iron, Zinc, B Vitamins

benefits:

• Protein: Essential for muscle growth and repair.
• Iron: Important for transporting oxygen in the blood.
• Zinc: Supports immune function and wound healing.
• B Vitamins: Including B12, which is crucial for energy production.

1 Onion, Chopped:

• Calories: ~45 kcal
• Protein: ~1g
• Fat: ~0g
• Carbohydrates: ~11g
• Fiber: ~2g
• Other nutrients: Vitamin C, Folate, Potassium

benefits:

• Antioxidants: Combat oxidative stress and reduce inflammation.
• Fiber: Promotes digestive health and regulates blood sugar levels.
• Vitamin C: Boosts immune function and collagen production.

2 Carrots, Chopped:

• Calories: ~50 kcal
• Protein: ~1g
• Fat: ~0g
• Carbohydrates: ~12g
• Fiber: ~4g
• Other nutrients: Vitamin A, Vitamin K, Potassium

benefits:

• Beta-Carotene: Converts to vitamin A, essential for vision and skin health.
• Fiber: Supports digestive health and helps maintain satiety.
• Vitamin K: Important for blood clotting and bone health.

2 Potatoes, Chopped:

• Calories: ~300 kcal
• Protein: ~8g
• Fat: ~0g
• Carbohydrates: ~68g
• Fiber: ~8g
• Other nutrients: Vitamin C, Vitamin B6, Potassium

benefits:

• Complex Carbohydrates: Provide sustained energy and fuel for the body.
• Potassium: Helps regulate blood pressure and muscle function.
• Vitamin C: Supports immune function and collagen synthesis.

2 Celery Stalks, Chopped:

• Calories: ~20 kcal
• Protein: ~1g
• Fat: ~0g
• Carbohydrates: ~4g
• Fiber: ~2g
• Other nutrients: Vitamin K, Folate, Potassium

benefits:

• Hydration: High water content helps maintain fluid balance in the body.
• Fiber: Supports digestive health and may aid in weight management.
• Antioxidants: Including flavonoids and vitamin C, help reduce inflammation.

2 Garlic Cloves, Minced:

• Calories: ~10 kcal
• Protein: ~0g
• Fat: ~0g
• Carbohydrates: ~3g
• Other nutrients: Vitamin C, Manganese, Allicin (bioactive compound)

benefits:

• Allicin: Compound with antimicrobial and immune-boosting properties.
• Sulfur Compounds: May help lower cholesterol and blood pressure.
• Antioxidants: Combat free radicals and reduce the risk of chronic diseases.

1 Tablespoon Tomato Paste:

• Calories: ~15 kcal
• Protein: ~1g
• Fat: ~0g
• Carbohydrates: ~3g
• Fiber: ~1g
• Other nutrients: Vitamin C, Lycopene, Potassium

benefits:

• Lycopene: Powerful antioxidant that may reduce the risk of certain cancers.
• Vitamin C: Boosts immune function and supports collagen production.
• Potassium: Important for heart health and muscle function.

1 Teaspoon Paprika:

• Calories: ~6 kcal
• Protein: ~0g
• Fat: ~0g
• Carbohydrates: ~1g
• Fiber: ~1g
• Other nutrients: Vitamin A, Vitamin E, Capsaicin (if spicy)

benefits:

• Capsaicin: Compound that may boost metabolism and aid in weight loss.
• Vitamin A: Essential for vision, immune function, and skin health.
• Antioxidants: Protect cells from damage and reduce inflammation.

1 Bay Leaf:

• Negligible caloric value; mainly used for flavoring.

benefits:

• Antioxidants: Help reduce inflammation and protect against chronic diseases.
• Digestive Aid: Contains enzymes that aid in digestion and nutrient absorption.

1 Tablespoon Flour:

• Calories: ~30 kcal
• Protein: ~1g
• Fat: ~0g
• Carbohydrates: ~7g
• Fiber: ~0g

benefits:

• Carbohydrates: Provide energy and fuel for the body.
• B Vitamins: Including folate and niacin, which support energy metabolism.
• Iron: Helps transport oxygen in the blood and prevent anemia.

1 Tablespoon Butter:

• Calories: ~100 kcal
• Protein: ~0g
• Fat: ~11g
• Carbohydrates: ~0g

benefits:

• Healthy Fats: Provide energy and aid in nutrient absorption.
• Vitamin A: Important for vision, immune function, and skin health.
• Conjugated Linoleic Acid (CLA): May have anti-inflammatory and weight loss benefits.

2 Liters of Water:

• No caloric value; used as a cooking medium.

benefits:

• Hydration: Essential for maintaining fluid balance and overall health.
• Nutrient Transport: Helps transport nutrients to cells and remove waste products.
• Body Temperature Regulation: Regulates body temperature through sweat production.

Salt and Pepper to Taste:

• Negligible caloric value; used for seasoning.

benefits:

• Flavor Enhancement: Adds depth of flavor and enhances overall taste.
• Electrolyte Balance: Helps maintain proper fluid balance and nerve function.

These values are approximate and can vary based on factors like cooking methods and specific brands/products used. Additionally, the values for the bay leaf and salt/pepper are negligible as they are typically used in small amounts for flavoring and seasoning.