RIEDER'S BOUJA
Central Minnesota has welcomed people from many cultures and has been blessed by their food traditions. Here is a recipe for Bouja that came to us from Poland and has now become one of my home town's most enduring traditions, as well as a great fund raiser for local churches.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 3h
Yield 10 gallons, 100 serving(s)
Number Of Ingredients 12
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.
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