2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Bosnian chefs are set to attack the Guinness Book of Records with one of the most revered local delicacies - running soup.
The masters of the ladles have prepared a cauldron with a diameter of 2.5 m, a height of 1 meter and a capacity of 4100 liters, which can be filled to the brim with the delicious soup. Currently, the world record for the amount of food prepared is 4026 liters.
The cauldron is expected to hold nearly 15,000 servings of the fragrant soup, which is especially popular in Serbia, Macedonia and Bosnia. They will be distributed to the guests of the conference, to citizens attending the event.
A portion will be donated to kitchens for the poor, according to Nermin Hodzic, chairman of the Association of Chefs of Bosnia and Herzegovina.
800 kg of chicken, 150 kg of carrots, 50 kg of onions, 5 kg of okra, 70 kg of flour, 15 kg of parsley, 75 liters of oil and 5 kg of spices have already been prepared for the preparation of the record run soup.
We also offer you the original recipe for making bego soup. For four servings of it you will need 500 g of chicken, 50 celery (roots), 50 g of parsley (roots), 1-2 pcs. carrots, 100 g fresh okra, 100 g rice, 200 g sour cream, 3 pcs. yolk, salt, pepper and lemon juice, 50 g flour and 50 g butter.
Wash the chicken, salt it and pour cold water over it. Add the finely chopped parsley and celery roots, as well as the chopped carrots and bring to the boil.
Bring to a boil over low heat. In a separate bowl, boil the okra, making sure to put the juice of half a lemon in the water. Boil the rice and rinse it with cold water.
Bone the cooked chicken and return to the pan. Add the drained bath and cooked rice. Bring to a boil and cook for another 7-8 minutes.
Heat the butter and fry the flour in it. Dilute with broth from the soup and pour into the pot with the other products.
Boil the beetroot soup for another 4-5 minutes, then build up with sour cream, egg yolks and lemon juice. Sprinkle generously with parsley and serve hot.
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