Sarajevo Soup
There are many dishes using okra that come from India and the Caribbean but this Franchi
recipe comes from eastern Europe, where apparently okra is very popular. The use of soured
cream is typical of the region. It is a rich and tasty soup that reflects the cultural past of
Sarajevo, being a dish that both Muslims and Christians can eat. Serves 4
Ingredients:
30 g butter
300 g veal, cubed
80 g mixture of chopped carrot and onion
30 g flour
50 g okra, chopped
2 egg yolks
50 ml soured cream
chopped flat-leaf parsley
salt and freshly ground black pepper
Melt the butter in a saucepan and fry the cubes of veal together with the carrot and onion
on a medium heat for a few minutes to seal the meat. Add the flour and stir so that everything is
coated, then add the chopped okra and season to taste. Cover with water and bring to a gentle
boil, skimming the soup just as it starts to simmer. Simmer for 30 minutes.
Just before serving, test the soup for seasoning and adjust if necessary. Mix the eggs and
the soured cream together.
Remove the soup from the heat and leave for a minute before stirring in the egg mixture.
Alternatively, put the sour cream and egg mixture directly into each bowl as you serve. Sprinkle
with parsley and serve with bread for a filling meal in one bowl.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster