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."
- Ready In:
- 3hrs
- Ingredients:
- 12
- Yields:
-
10 gallons
- Serves:
- 100
ingredients
- 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 (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
directions
- 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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Reviews
-
My mother comes from central Minnesota as well and I fondly remember the fall bouja feeds. This was a very good bouja and I added about 6 lbs. of pork and and turnips, parsnips, green beans and garlic, as those were other things that I had on hand from the graden. And yes, the infusion of the pickling spices is very important to getting the right taste.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
