Food blogger Elma Pandžić regularly delights her followers on her bilingual blog “Hanuma kocht” with recipes from her two home countries – Austria and Bosnia and Herzegovina.
In collaboration with Elma, we now offer our readers delicious recipes every two weeks. Today follows a delicious soup recipe:
A few years ago I posted a video about Begs Eintopf, a traditional Bosnian stew. Although everyone loves it, many of my followers avoid doing it often because it just takes a little longer. Today I have an alternative that tastes the same but does not contain okra, just very simple ingredients. My family loves this creamy soup, but the kids especially crave it. Try it and enjoy!
300g chicken breast
2 small or 1 large onion
2 teaspoons garlic paste or 2 garlic cloves
1500 ml lukewarm water + 1 chicken stock cube
fresh or frozen herbs
3 heaped teaspoons cornstarch (you can also use flour)
1) Cut the chicken breasts into very small pieces. Cut the carrots, onions and celery into small cubes and press the garlic through a press (if not using garlic paste).
2) Heat oil or butter in a saucepan and brown the meat. You don’t need to cook it because it will be cooked anyway. Take it out, add a little oil and brown the diced vegetables.
3) Douse everything with lukewarm water. Add the stock cube and bring the soup to a boil. Then reduce the heat to medium (level 4 out of 9 for me) and cook for about 20-30 minutes until the vegetables are cooked.
4) Mix the cream with the starch and add the egg. Pour the mixture into the finished soup, stirring constantly.
5) Season with salt and pepper as needed. I always add fresh or frozen herbs at the end, like parsley and chives.
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