Best 3 Polish Bouja Soup Recipes
Polish bouja soup is a classic Polish dish that is sure to warm your soul on a cold day. This hearty soup is made with a variety of vegetables, including potatoes, carrots, celery, and onions. It also includes a variety of meats, such as sausage, ham, and bacon. The soup is typically seasoned with dill, caraway seeds, and salt and pepper. Polish bouja soup is often served with a side of bread or dumplings.
Here are our top 3 tried and tested recipes!
BOOYAH THE SOUP
Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick soup/stew found in the Upper Midwestern United States. It was introduced to this country by Wallonian immigrants from Belgium. Booyah often requires up to two days and multiple cooks to prepare. It is cooked in specially designed "booyah kettles," and is usually meant to serve hundreds of people. The name "Booyah" also refers to the event surrounding the meal. (Recipe courtesy of The Milwaukee Brewing Co.)
Provided by Food.com
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
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.
POLISH BOUJA SOUP
Feeding an army? Here's the solution!
Provided by MARBALET
Categories Vegetable Soup
Time 5h40m
Yield 25
Number Of Ingredients 17
Steps:
- In a large stock pot over medium heat, cook chicken, pork, and beef in oil, until brown. Drain well.
- Stir in onion, bell pepper, celery, rutabaga, carrots, cabbage, green beans, potatoes, corn, tomatoes, salt and pepper and simmer over medium-low heat all day long, adding water as needed, until thickened.
Nutrition Facts : Calories 472.3 calories, Carbohydrate 40.8 g, Cholesterol 78.2 mg, Fat 21.8 g, Fiber 8.8 g, Protein 29.8 g, SaturatedFat 7.4 g, Sodium 312.2 mg, Sugar 10.7 g
POLISH BOUJA SOUP
Feeding an army? Here's the solution!
Provided by MARBALET
Categories Vegetable Soup
Time 5h40m
Yield 25
Number Of Ingredients 17
Steps:
- In a large stock pot over medium heat, cook chicken, pork, and beef in oil, until brown. Drain well.
- Stir in onion, bell pepper, celery, rutabaga, carrots, cabbage, green beans, potatoes, corn, tomatoes, salt and pepper and simmer over medium-low heat all day long, adding water as needed, until thickened.
Nutrition Facts : Calories 472.3 calories, Carbohydrate 40.8 g, Cholesterol 78.2 mg, Fat 21.8 g, Fiber 8.8 g, Protein 29.8 g, SaturatedFat 7.4 g, Sodium 312.2 mg, Sugar 10.7 g
Tips:
- Use a large pot to make the soup, as it will need plenty of room to simmer.
- When cutting the vegetables, try to cut them into uniform pieces so that they cook evenly.
- If you don't have any fresh dill, you can use 1 teaspoon of dried dill instead.
- Serve the soup with a dollop of sour cream and a sprinkling of chopped fresh dill.
- For a vegetarian version of the soup, omit the meat and add an extra cup of vegetables.
Conclusion:
Polish Bouja Soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. This soup is a great way to use up leftover vegetables and meat, and it is also a good source of protein and fiber. Serve it with a side of bread or crackers for a complete meal.
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