Horizontal view of the Bey's soup served in bowls.
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Instant Pot and Stove Top Bosnian Bey's Soup

This creamy, nourishing soup, made with chicken and vegetables including okra is fit for a king and easy to make on the stovetop, Instant Pot or slow cooker.
Course Soup
Cuisine Bosnian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 418kcal
Author Jas

Ingredients

  • 1 pound chicken thighs boneless, skinless
  • 2 tablespoons oil
  • 2 small potatoes quartered
  • 1 large carrot cut into half
  • 2 celery stalks or one small celery root
  • 1 onion halved
  • 2 garlic cloves
  • 1/3 cup frozen okra
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 1/2 tablespoon salt or Vegeta
  • 3 tablespoons sour cream

Instructions

Instant Pot

  • To the inner pot, add the oil and layer chicken, potato, carrot, celery, onion, garlic, parsley, bay leaf, peppercorns, and salt or Vegeta. Pour in water and close and lock the lid. Select the "Soup/Broth" or "Manual" and set the timer (+/- button) to 25 minutes.
  • Open the lid using quick release: turn the steam release handle on the lid from "Sealing" to "Venting" position.
  • Strain the broth. Puree half of the vegetables using an immersion blender, food processor or a potato masher/ricer. Shred or cut the cooked chicken and chop the carrots and potatoes into small pieces and return to the pot.
  • Add frozen okra and turn the pot to "Sauté." Cook for 10-15 minutes longer or until okra is cooked through; adjust the seasoning. Whisk in the sour cream and serve the soup immediately, garnished with chopped parsley.

Stove Top

  • To the Dutch oven or stock pot, add the oil and layer chicken, potato, carrot, celery, onion, garlic, parsley, bay leaf, peppercorns, and salt or Vegeta. Pour in water and bring to a boil over medium-high heat. Lower the temperature and cook the soup for 1 hour. 
  • Strain the broth. Puree half of the vegetables using an immersion blender, food processor or a potato masher/ricer. Shred or cut the cooked chicken and chop the carrots and potatoes into small pieces and return to the pot.
  • Add frozen okra and cook for 10-15 minutes longer or until okra is cooked through; adjust the seasoning. Whisk in the sour cream and serve the soup immediately, garnished with chopped parsley.

Notes

  • For this soup, use frozen, small whole okra pods. If you can't find frozen, you can use fresh or dried okra, however, to reduce its sliminess, soak the okra in vinegar for half an hour or boil in water with a teaspoon of lemon juice. Rinse the okra in cold water before adding it to the soup. If the okra pods are large, cut the stems and slice the pods into ½-inch pieces.
  • Skin-on and bone-in chicken make the soup more flavorful. However, I prefer boneless and skinless for easier preparation. That being said, plain chicken breast is not suited for use in this soup.
  • If drops of liquid or foam start to emerge from the pressure release valve on the Instant Pot, simply switch the valve back to the "Sealed" position and use an "Intermittent Pressure Release."
  • To thicken the soup using the egg method, omit the potato and mix the whole egg or two egg yolks with sour cream and stir into the soup during the last five minutes of cooking.
  • To thicken the soup with a roux, melt two tablespoons butter in a small pan and add one tablespoon all-purpose flour. Stir until the flour begins to "sweat" then add it to the soup; simmer for 10 minutes or until soup thickens.
  • Serve the soup with crusty bread.

Nutrition

Calories: 418kcal | Carbohydrates: 20g | Protein: 22g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 991mg | Potassium: 832mg | Fiber: 4g | Sugar: 2g | Vitamin A: 55.3% | Vitamin C: 21.2% | Calcium: 8.3% | Iron: 25.6%