Best Polish Bouja Soup Recipes

Rieder's Bouja image

Provided by Bill Hilbrich

Time 3h

Yield 10 gallons, 100 serving(s)

Number Of Ingredients 12

2 (7 lb) baking hens
6 -8 lbs stewing beef
2 stalks celery, cut up
1 head cabbage, cut up (about 2 LB.)
8 onions, cut up
6 (12 ounce) packages frozen peas or 6 (12 ounce) packages frozen carrots
2 cans rutabagas
2 cans lima beans
2 cans cut yellow beans
2 cans peeled whole tomatoes, crushed
salt and pepper
1 ounce pickling spices

Steps:

Boil chicken and beef in a heavy kettle until tender.
Use enough water to cover.
Remove meat and cut into small bite-sized chunks.
Discard fat and skin.
To broth, add celery, cabbage, onions and boil until almost tender.
Add remaining vegetables according to taste and desired thickness.
After vegetables have cooked a short time together add meat and simmer until meat breaks apart.
Stir occasionally with a wooden paddle.
Salt and pepper to taste.
Put (VERY IMPORTANT) dry pickling spice in a strong cloth bag and tie firmly with string so it won't come apart.
Drop the bag into simmering bouja plunging it in and out after a short time, tasting as you go until it tastes right.

Booyah the Soup image

Provided by Food.com

Categories < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

1 cooked rotisserie chicken, skin discarded, meat pulled and chopped
1 lb beef stew meat (preferably chuck roast)
1 tablespoon flour
14 ounces Polish kielbasa, Medium dice
olive oil, as needed
1 large Spanish onion, Medium dice
1 red bell pepper, Seeded & medium dice
6 celery ribs, Medium dice
2 large carrots, Peeled & medium dice
1 large turnip, Peeled & medium dice
2 large red potatoes, Medium dice
1 cup pearl barley
1 cup frozen corn
1 cup frozen green pea
1 tablespoon italian seasoning
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon black pepper (ground)
1 (14 1/2 ounce) can diced tomatoes with juice
1 (48 ounce) can chicken broth
8 ounces beer (Booyah from the Milwaukee Brewing Co.)

Steps:

Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
Just before serving add beer.