Best 2 Polish Bouja Soup Recipes

In the culinary realm of Poland, Bouja Soup reigns supreme, a delectable and versatile dish that has captured the hearts of food enthusiasts for generations. This hearty soup showcases a symphony of flavors and textures, combining the richness of beef broth with an array of farm-fresh vegetables and tender chunks of beef. Bouja Soup is a testament to Polish culinary heritage, where simplicity meets sophistication, resulting in a comforting and nourishing meal. As you embark on this culinary journey, you'll discover three distinct Bouja Soup recipes, each offering a unique twist on this classic. From the traditional Bouja Soup recipe, rooted in Polish culinary traditions, to the Vegetarian Bouja Soup, catering to plant-based preferences, and the Bouja Soup with Noodles, adding a delightful textural element, these recipes promise an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

BOOYAH THE SOUP

Booyah the Soup image

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

Ingredients

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.

POLISH BOUJA SOUP

Polish Bouja Soup image

Feeding an army? Here's the solution!

Provided by MARBALET

Categories Vegetable Soup

Time 5h40m

Yield 25

Number Of Ingredients 17

Ingredients

1 (2 to 3 pound) whole chicken -- skin removed, deboned, and diced
2 pounds boneless pork loin, cubed
3 pounds cubed beef stew meat
4 tablespoons vegetable oil
1 pound chopped onions
1 green bell pepper, diced
1 bunch celery, diced
1 large rutabaga, diced
3 pounds carrots, diced
2 pounds diced cabbage
2 pounds chopped fresh green beans
5 pounds potatoes - peeled and cubed
1 pound frozen green peas
2 (15.25 ounce) cans whole kernel corn
2 (14.5 ounce) cans peeled and diced tomatoes
salt to taste
ground black pepper to taste

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:

For a thicker soup, use more flour or cornstarch.
To make the soup more flavorful, use homemade chicken stock instead of water.
Add a bay leaf and a few cloves of garlic to the soup pot for extra flavor.
If you don't have any fresh dill, you can use dried dill weed instead.
Serve the soup with a dollop of sour cream and a sprinkle of fresh dill.

Conclusion:

Polish Bouja Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of vegetables, including potatoes, carrots, celery, and cabbage, as well as barley or rice, and ground beef. The soup is seasoned with dill, salt, and pepper, and it is thickened with flour or cornstarch. Bouja Soup is a popular dish in Poland, and it is often served with a dollop of sour cream and a sprinkle of fresh dill.