Dish

Sarajevska čorba

Sarajevo soup

Sarajevska čorba is made by simmering beef with vegetables such as carrots, onions, and potatoes. The soup is then seasoned with paprika and other spices to give it a rich and smoky flavor. This dish is typically served with crusty bread and a dollop of sour cream on top.

European cuisine› Mediterranean cuisine› Balkan cuisine› Bosnian cuisine

Soup› Meat Soup

Origins and history

Sarajevska čorba is a traditional Bosnian dish that originated in the city of Sarajevo. It is a hearty soup that was traditionally made by families during the winter months when fresh produce was scarce. The soup was a way to use up leftover beef and vegetables and was often eaten as a main course.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains beef. It is also not suitable for those with lactose intolerance as it contains dairy products.

Variations

There are many variations of this dish, some of which include the addition of beans or rice. Some recipes also call for the use of lamb instead of beef.

Presentation and garnishing

This dish is typically served in a bowl with a dollop of sour cream on top. It can be garnished with fresh parsley or chives for added flavor and color.

Tips & Tricks

To make this dish even more flavorful, try browning the beef before adding it to the soup. This will give the meat a nice caramelized flavor. You can also add a splash of vinegar to the soup to give it a tangy kick.