Serbian White Soup (Bela Čorba)
Бела чорба Bela čorbaSay it: BEH-lah CHOR-bah
Bela čorba is a classic Serbian chicken soup known for its creamy white broth thickened with egg yolks and sour cream. Traditionally prepared in homes across Serbia, it is a comforting dish enjoyed year-round, especially during colder months or as a nourishing starter for family gatherings. The soup features tender chicken, vegetables, and a silky texture with a pleasant tang from the sour cream, making it both hearty and elegant.
Serbian White Soup (Bela Čorba)
Бела чорба, Bela čorba
Pronounced BEH-lah CHOR-bah
- Serves
- 4
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the chicken pieces, chopped onion, carrots, celery, bay leaves, and water in a large pot. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
Simmer gently for 35-40 minutes until the chicken is very tender and falling off the bone. Remove the chicken pieces to a plate and strain the broth, reserving the vegetables. Discard the bay leaves.
When cool enough to handle, shred the chicken meat into bite-size pieces, discarding skin and bones. Return the shredded chicken and cooked vegetables to the strained broth.
In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes until the roux is pale golden and smells nutty.
Slowly ladle 2 cups (480 ml) of the hot broth into the roux while whisking vigorously to prevent lumps. Once smooth, pour this mixture back into the main pot and stir well.
Bring the soup back to a gentle simmer and cook for 5 minutes until slightly thickened.
In a small bowl, whisk together the egg yolks and sour cream until smooth. Temper by gradually adding 1 cup (240 ml) of the hot soup while whisking constantly.
Remove the pot from the heat and slowly stir the tempered egg-cream mixture into the soup. Add the vinegar or lemon juice, season generously with salt and pepper, and stir gently.
Return to very low heat for 2-3 minutes to warm through without boiling (to prevent the eggs from curdling). Taste and adjust seasoning.
Ladle into bowls and sprinkle with chopped parsley before serving.
Regional variants
Some Serbian cooks add a handful of rice or small egg noodles during the final simmer for a heartier version. Regional variations may include a touch of paprika or replace part of the chicken with veal.
Cook's notes
- For the silkiest texture, be sure to temper the egg yolks and sour cream carefully and never let the soup boil after adding them.
- Use good-quality full-fat sour cream for the best flavor and thickness; thinner yogurt may require an extra tablespoon of flour in the roux.
- The soup thickens further as it cools; thin with a splash of warm broth or water when reheating.
Serve with
Crusty bread or Serbian pogaca, and a glass of Serbian white wine or beer.
Make ahead and storage
Can be made 1-2 days ahead and refrigerated. Reheat gently on the stovetop, stirring often and adding a little water if needed to loosen the texture.
