Begova Čorba

Cover the dried okra with 300 ml of warm water, add the juice of half a lemon, and let it sit for 30 minutes to swell; then rinse it with cold water.

Place the chicken in a pot, cover with 1.8 L of cold water, add the onion, carrot, parsley root, celery root, and half of the salt. Bring to a boil, skim off the foam, and simmer over low heat for 45–60 minutes.

Remove the chicken and vegetables, then strain the broth. Take the meat off the bones and cut it into small pieces; dice the vegetables.

In a small saucepan, melt the butter, stir in the flour, and cook, stirring, until light golden. Add the sweet paprika, pour in a ladle of hot broth, and stir until you have a smooth, thin roux.

Pour the roux into the strained broth in a thin stream, stirring constantly to prevent lumps from forming.

Add the rinsed okra, diced vegetables, and chicken. Simmer over low heat for 10–15 minutes, until the okra is tender.

Remove the chorba from the heat. Whisk the egg yolk with the sour cream and the juice of the remaining half lemon, stir in a few spoonfuls of the hot chorba, then pour the mixture back into the pot, stirring constantly. Do not let it come to a boil.

Add the remaining salt, black pepper, and chopped parsley. Serve the chorba hot.