Potrebno je: (ingredients)
500 gr pilećeg mesa (500 gr chicken meat)
4-5 bamija (4-5 okra)
2 šargarepe (2 carrots)
1 manja glavica crnog luka (1 smaller onion)
1 manji celer ( 1 smaller celery)
list celera (celery leaf)
cvetovi karfiola i brokolija (brocoly and cabage)
1 žumance (1 yolk)
1 veća kašika k. pavlake (1 larger spoon of cream)
so, biber ..ulje (salt, pepper, oil)
peršunov list (parsley)
Priprema: (preparation)
Pola šargarepe malo narendati pa kad se uprži dodati sečenu šargarepu meso i koren celera . Naliti vodom. Bamiju staviti u šerpu sipati 1/2 l vode i 1 kašiku sirćeta i kuvati 10-50 min.
(Grate half a carrot a little, then when it is fried, add sliced carrot meat and celery root. Pour water. Put okra in a sherpa, pour 1/2 l of water and 1 tablespoon of vinegar and cook for 10-50 minutes)
Ocediti i malo isprati pod hladnu vodu. U pola kuvanja čorbice dodati karfiol luk, brokoli. Ubaciti i celerov list koje na kraju izvaditi.
(Drain and rinse slightly under cold water. In the middle of cooking the broth add cauliflower onions, broccoli. Insert the celery leaf and remove it at the end)
Pred kraj ubaciti bamiju. Posoliti pobiberiti. U manju činiju umutiti 1 žumance i dodati pavlaku pa je izjednačiti.
(Towards the end, add the okra. Add salt and pepper. In a small bowl, whisk 1 egg yolk and add sour cream, then equalize.)
Dodavati polako kutlačom vruću supu i mešati. Na kraju sve vratiti u šerpu i ugrejati do ključanja. Ubaciti seckan peršunov list i čorbica je gotova… melem za dušu vrhunska čorbica…
(Slowly add the hot soup with a ladle and stir. Finally, return everything to the pan and heat to boiling. Add chopped parsley leaf and the soup is ready … balm for the soul is a top soup …)
