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Bey's soup

Updated on September 7, 2013

What is bey's soup?

Hi, I am coming from Bosnia and I would love to present you our traditional recipe called Bey's soup. This is our traditional meal, very tasty and very popular. One plate of this divine soup is enough for me to keep me through the day. It is nutritious and contains all the ingredients that are necessary for our body. Enjoy!

Ingredients

  • 1 liter of water
  • 1 egg
  • 1 tablespoon of flour
  • butter
  • lemon juice
  • carrot and parsnip cut into cubes
  • 100 grams of okra ( required in this soup )
  • 300 grams of veal cut into cubes
  • 300 grams of chicken meat cut into cubes
  • 2 -3 laurel leaves
  • salt and pepper
  • some milk and water
  • 50 ml of whipped cream
  • finely chopped parsley
  • nutmeg

Instructions

5 stars from 1 rating of BEY'S SOUP

PREPARATION

In one liter of water add carrot and parsnip root sliced into cubes, 100 grams of okra, 300 grams of veal and chicken meat cut into cubes and 2-3 laurel leaves. Cook for 2-3 hours, add water as needed.

When the vegetables and meat are over, in another dish make light basis for the sauce ( butter, tablespoon of flour, add little water and milk, salt and pepper ). Then add this to the pot with vegetables and meat, gently stir till it thickens well. With constant stirring add whipping cream and 1 egg. When it's done, add nutmeg.

Before serving, put a lot finely chopped parsley on the soup and dip in some lemon juice. Lemon must be served additionally if someone wants to add it later in the soup.

And voila!!! It's done, hopefully you will enjoy in this wonderful soup.

ANOTHER TRADITIONAL BOSNIAN MEALS - Try it out!

I will give you couple of more recipes for some other traditional bosnian meals. Hopefully you will like them and enjoy in them, because they are very delicious. Everyone who has tried one of these was very content. Enjoy!

BOSNIAN STEW (BOSANSKI LONAC) - PREPARATION TIME : 3-4 HOURS

  • 80 grams of high quality beef
  • 60 grams of potatoes
  • 2 grams of salt
  • 1 dl vinegar
  • 2 dl of water
  • 15 grams of onion
  • green beans
  • 8 cloves of garlic
  • some potatoes
  • peppercorns
  • 10 grams of carrot
  • parsley
  • cellery
  • 12 cloves
  • parchment paper
  • twine

Instructions

PREPARATION

Slice all the vegetables except garlic. Meat cut in bigger pieces. Potatoes slice in half, if it is bigger potato than keep it whole, don't slice it. You put in a pot one row of vegetables and spice, then one row of meat, and do like that until you reach the top of the pot. The pot should not be fill too much because the dish has to simmer. In stacked pot pour vinegar mixed with 2ml of water and cover it with cut tomato. Cover all of that with parchment paper, tie it up and roast. At the beginning fire in the oven has to be strong, later lower it down and let it simmer for 3-4 hours. Serve the meat with the sauce from the pan.

Serve warm.

  • Cook time: 40 min
  • Ready in: 40 min

MOUSSAKA (MUSAKA)

  • 600 grams of ground beef
  • 400 grams of eggplant
  • 2 cloves of onions
  • 400 grams of tomato sauce
  • 80 ml of white wine
  • little sugar
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of oregano
  • 2 tablespoons of chopped parsley
  • 100 grams of breadcrumbs
  • 100 grams of parmesan
  • 600 ml of bechamel sauce
  • 1 lemon
  • 3 eggs
  • salt
  • pepper
  • olive oil

Instructions

  1. Wash eggplants, clean and cut lengthwise in ½ cm thick slices. Move them into a bowl with salted water and keep them in there for 20 minutes. Then drain the eggplant slices, pat dry with a cloth, and in a pan, in hot olive oil, fry on both sides (during roasting, if necessary, add a little olive oil).
  2. Remove the fried eggplant slices on kitchen paper to absorb excess fat. In a frying pan,in the grease from frying, add the chopped onion and fry until it gets soft. Then add the minced meat and fry, stirring constantly, until the meat becomes chunky and until all the liquid has evaporated. Then add the white wine, tomato sauce, salt, pepper, sugar, cinnamon powder, chopped parsley, oregano, and mix everything together, cover and simmer over low heat for about 5 minutes.
  3. After that, remove the meat from heat, leave it to let cool and stir in 1-2 tablespoons of bread crumbs, half the grated Parmesan cheese and a scrambled egg. In a separate bowl, pour the bechamel sauce, add 2 tablespoons of lemon juice and 2 beaten eggs mixed with the remaining Parmesan.
  4. At the bottom of oil coated casserole, arrange half slices of fried eggplant, then distribute minced meat, cover with the rest of the eggplant and all together pour over with prepared bechamel sauce. Bake in preheated oven at 180 ° C for about 35 minutes.
  • Cook time: 20 min
  • Ready in: 20 min

SOGAN DOLMA (STUFFED ONIONS)

  • 1 kg of onions (large head)
  • 500 gr of minced meat
  • 100 gr of rice
  • 5 pieces of carrots
  • 1 whipped cream
  • 1 teaspoon of pepper
  • 4 teaspoons of vegetable seasoning
  • 1 teaspoon of salt

Instructions

PREPARATION

Clean the onions and cut the top of each head. Cook for a few minutes. Drain it and put it to cool. In the meantime, prepare the stuffing.

Add to meat grated carrots, salt, pepper and rice. Mix it all and start to fill onions.

Discard the first layer of onion, use the medium as a substrate, and the remaining fill. Fill the onions, arrange, cook on first on high, and later on a low heat. While serving drizzle with whipped cream cream.

  • Cook time: 2 hours
  • Ready in: 2 hours

SARMA

  • 1 head of sauerkraut (sour cabbage)
  • 1 kilo of minced meat
  • 1 onion
  • vegeta
  • salt
  • peppercorns
  • bay leaf
  • 1 teaspoon of ground red pepper
  • 3 small cups of rice
  • 1 egg
  • 1 clove of garlic
  • 3 tablespoons of flour (for roux)

Instructions

PREPARATION

With knife cut out the middle of cabbage so that leaves could easily be separated. If the cabbage is very sour (tart) you should take one leaf after another and rinse them under running water. Mix with hand compact mass of meat, rice, spices and eggs.

Then take the meat piece by piece, form with your hands in little rollers and fill the leaf with meat. Put sarma into a deeper pot one to another. Cover all with a few remaining leaves of cabbage, sprinkle with pepper corns, pour water so that everything is covered, add the bay leaf and simmer covered for about 2 hours. Shake sarma occasionally not to get scorched, never mix with spoons for cooking.

Roux - add chopped garlic and ground red pepper on the heated oil (5-6 tablespoons), and then flour and then stir with adding water (about 3dl) until is completely liquid. Stir with a spoon until it boils and until it begins to thicken. In the end add roux and cook for 10 minutes.

Photo credit: angloitalian followus / Foter / CC BY-ND
Photo credit: angloitalian followus / Foter / CC BY-ND

CEVAPI - CEVAPCICI

Cevapi or cevapcici is originally a Turkish dish that has experienced a certain transformation in the Balkans. Today cevapi represent a Bosnian national barbeque specialty.

Ingredients

  • 400 g of boneless beef
  • 100 g of beef tallow
  • 2 g of salt
  • 4 pcs of Lepine (somun)
  • 200 g of onions
  • 1 piece of beef soup cube

Instructions

  1. Meat and fat are cut into small pieces and then grind in a meat grinder. The resulting mixture stir with hands and add a little salt, and then grind in a machine again. The resulting mixture stir with hands for 15-20 minutes, and then leave it in the fridge to rest for 10-12 hours at a temperature of 5-10 degrees Celsius. Cevapi are formed from a mixture using a funnel through which the mixture is expelled. Each cevap is 3-4 cm long.
  2. In a pot pour 0, 5 liters of water and when it boils add beef cube soup. After 5 minutes of cooking remove the soup from the heat. In the soup immediately before grilling put cut lepine (somuni).cevapi together with lepine put on a barbecue, and when they are finished put cevapi inside the cut lepine (somuni).
  3. Lepine (somuni) with cevapi you serve on a plate on which you put a little chopped onion.

SITNI CEVAP

  • 800 grams of beef
  • 150 grams of onions
  • 100 ml of oil
  • salt
  • pepper
  • sweet red peppers
  • half a clove of garlic
  • celery leaves
  • parsley leaf
  • two tablespons of tomato concentrate
  • small teaspoon of peppercorn

Instructions

PREPARATION

Cut the beef into small pieces. Garlic and onion chop, warm the oil and add onion, parsley, celery, salt, pepper and pieces of beef.

Cook until the water from meat and vegetables boils.Lower the heat, add the red pepper and tomato sauce.

When the meat is stewed, pour the water in it and let it boil. Cook until meat is soft.

Serve with cooked rice.

Leave a comment! - Thank you for reading my lens, hopefully you will prepare this delicious soup!

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    • profile image

      Amber 2 years ago

      Ho ho, who woldua thunk it, right?

    • profile image

      Marden 2 years ago

      Kewl you should come up with that. Exnellect!

    • profile image

      othellos 4 years ago

      What a wonderful resource. Thank you for sharing such a comprehensive guide to Bosnian food! Very thorough and so well done:=)

    • goldenrulecomics profile image

      goldenrulecomics 4 years ago

      I've never tried any of these dishes but they sure look good!

    • profile image

      BPennywise 4 years ago

      These dishes look so tasty! I'm pinning them to try sometime:) Thanks!

    • profile image

      cmadden 4 years ago

      The moussaka sounds wonderful!

    • Adventuretravels profile image

      Giovanna Sanguinetti 4 years ago from Perth UK

      Wow delicious food - Bosnia is a wonderful country - very beautiful. Garlic grows well there!

    • profile image

      poutine 4 years ago

      Great mouth watering recipes.

    • pumpum profile image
      Author

      pumpum 4 years ago

      @chezchazz: Thank you very much.

    • chezchazz profile image

      Chazz 4 years ago from New York

      What a mouthwatering lens! I love moussaka but this is the first I've heard of the beef recipes and soup. Definitely on my must try list. Thanks for sharing. Blessed and featured on "Still Wing-ing it on Squidoo."

    • casnider profile image

      casnider 4 years ago

      These recipes are wonderful and so much fun to read and I'll be trying some like the moussaka; but where is the dessert?

    • WriterJanis2 profile image

      WriterJanis2 4 years ago

      These look delicious.

    • FunMoneyBusiness profile image

      Sharyn Read 4 years ago from ... either in the kitchen or at my laptop...

      Hungry, hungry, hungry now - oh your recipes sound and look amazing! Thanks for sharing!

    • profile image

      RinchenChodron 5 years ago

      These look delicious. Have to try some. I always thought mousaka was Greek? Great lens.

    • pumpum profile image
      Author

      pumpum 5 years ago

      @RinchenChodron: Thank you very much.I hope you will enjoy.

    • pumpum profile image
      Author

      pumpum 5 years ago

      @MakeHairBows: Thank you. I am glad you like it, and definitely give it a try!

    • profile image

      MakeHairBows 5 years ago

      Your soup looks yummy, I will definitely give it a try... Thanks for sharing...

    • pumpum profile image
      Author

      pumpum 5 years ago

      @KimGiancaterino: That is so sweet from you. Thank you very much, I am glad that you like it.

    • KimGiancaterino profile image

      KimGiancaterino 5 years ago

      You are obviously a talented cook, and the presentations are lovely. Thanks for sharing some of your best recipes!

    • pumpum profile image
      Author

      pumpum 5 years ago

      @anonymous: Thank you very much for your kind words and blessings.

    • profile image

      anonymous 5 years ago

      I don't know if I have ever tasted laurel leaves, or in soup; but I will. :)

      This is a lovely recipes pages, very well done.

      Welcome to the Squidoo community, lejla1311.

      I love the Bosnian recipes I have tried from lensmasters.

      Blessed!

    • pumpum profile image
      Author

      pumpum 5 years ago

      @Steph Tietjen: I am glad to hear that. Thank you.

    • Steph Tietjen profile image

      Stephanie Tietjen 5 years ago from Albuquerque, New Mexico

      These recipes look very tasty, esp. the soup and stuffed onion. Thanks

    • profile image

      dream1983 5 years ago

      I enjoy reading your lens, well done! Squidlike

    • pumpum profile image
      Author

      pumpum 5 years ago

      @Rosetta Slone: Yes it is from Bosnia, almost every house has at least one. The food prepared in it tastes specifically good.

    • pumpum profile image
      Author

      pumpum 5 years ago

      @John Dyhouse: Thank you for visiting.

    • John Dyhouse profile image

      John Dyhouse 5 years ago from UK

      The soup sounds great, I mostly make vergetable soups, healthy and delicious but I will have to give this a try. The other recipes sound tasty too, thanks for sharing these

    • Rosetta Slone profile image

      Rosetta Slone 5 years ago from Under a coconut tree

      The soup looks great but I'm really in love with that gorgeous clay pot. Is it a traditional one from Bosnia?

    • pumpum profile image
      Author

      pumpum 5 years ago

      @TransplantedSoul: Yes there is, I can give you a recipe. My mom is a soup master. :)

    • TransplantedSoul profile image

      TransplantedSoul 5 years ago

      This does sound good. I am vegetarian - so can't use this recipe - is there an alternative vegetarian (or other Bosinian soup) recipe?

    • pumpum profile image
      Author

      pumpum 5 years ago

      @CoeGurl: Thank you for visiting and I am glad that you like them. It will be more. ;)

    • CoeGurl profile image

      CoeGurl 5 years ago from USA

      Thank you for the introduction to Bosnian food. These recipes look delicious!

    • Ibexing profile image

      Ibexing 5 years ago

      lovely recipes i have never read about Bosnian cuisine, very ntersting.

    • pumpum profile image
      Author

      pumpum 5 years ago

      @choosehappy: Thank you!

    • choosehappy profile image

      Vikki 5 years ago from US

      The soup really sounds amazing ;)

    • pumpum profile image
      Author

      pumpum 5 years ago

      @JohnTannahill: You can put beef and chicken meat,it's great with that too.

    • JohnTannahill profile image

      John Tannahill 5 years ago from Somewhere in England

      I like the sound of Bey's Soup. I might have to leave out the veal. We don't really have veal in the UK.

    • pumpum profile image
      Author

      pumpum 5 years ago

      @ShineRita: LOL.You can try ;)

    • ShineRita profile image

      ShineRita 5 years ago

      Looks good, but I think it is too hard for me.

    • pumpum profile image
      Author

      pumpum 5 years ago

      @Jogalog: That is great. Everyone who comes here likes the food.

    • Jogalog profile image

      Jogalog 5 years ago

      The stew sounds fantastic. I was in bosnia for just one day and loved the food.

    • pumpum profile image
      Author

      pumpum 5 years ago

      @eightieschild: Thank you very much!!!!I am glad you like them!!And thank you for your support.

    • eightieschild profile image

      eightieschild 5 years ago

      Mmm, both sound tasty. I'm always on the look out for new and interesting recipes, so have bookmarked this to remind myself to come back later and try at least one of them. :)

    • pumpum profile image
      Author

      pumpum 5 years ago

      @karen-stephens: No,this isn't my photo, my camera broke so I can't take pictures :(( Thanks for angel blessing and your support. :)

    • karen-stephens profile image

      karen-stephens 5 years ago

      I am lost at the first recipe. You talk about veal cubes but this is not in the picture. Is this your photo? I think more Bosnian recipes with your personal input (and photos) are best.. I would love to cook them, thus discover them! Angel Blessings for a great start! xxo

    • pumpum profile image
      Author

      pumpum 5 years ago

      @OneHappyFeet: it is good trust me :)

    • pumpum profile image
      Author

      pumpum 5 years ago

      @OneHappyFeet: it is good trust me :)

    • OneHappyFeet profile image

      OneHappyFeet 5 years ago

      looks good

    • pumpum profile image
      Author

      pumpum 5 years ago

      @SusanDeppner: Thank you very much. it is delicious, you should try it!

    • pumpum profile image
      Author

      pumpum 5 years ago

      @shellys-space: It is yummy, and I agree with you, it is great for these cold days to warm you up :)

    • SusanDeppner profile image

      Susan Deppner 5 years ago from Arkansas USA

      Your soup looks delicious! I love okra in soup.

    • shellys-space profile image

      Shelly Sellers 5 years ago from Midwest U.S.A.

      Bey's soup looks so yummy and would be great for the cold weather :)

    • pumpum profile image
      Author

      pumpum 5 years ago

      @Tamara14: Hvala puno.

    • profile image

      Tamara14 5 years ago

      Ne bih ni u snu pogodila da je ovo zapravo begova Äorba, jer nisam znala recept ni sastojke. Ali begovi su uvijek najbolje jeli. OdliÄan recept. Hvala :)