https://www.worldfoodstory.co.uk/recipe/beys-soup-begova-corba

1
In a deeper cooking pot cook chicken (or tofu) meat and vegetables. (In a second pot, make a vegetarian version with approx 1/4 of the vegetables and the tofu. Add veg bouillon to it too.) Add a tablespoon of salt and cook until the vegetables soften. It is recommended to cook for as long as possible so that the juices from the vegetables and meat release as much as possible of flavour.

2
When the meat and vegetables are cooked, strain everything. Leave the strained broth over low heat to simmer gently.

3
Separate the meat from the bones, then cut into small pieces with your fingers (do not cut but chop). Also cut the carrots, celeriac, and parsnip into small pieces.

4
Return the meat and vegetables to the broth, add okra and allow to cook gently for 10 - 15 minutes.

5
During this time in a bowl whisk the cream, flour and 1 egg. With constant stirring, add this mixture to the soup. Stir until thickened. Add the pinch of black pepper and nutmeg in the end.

6
Before serving soup generously sprinkle with finely chopped parsley and drop some lemon juice.