Rieder's Bouja

Soup

Ingredients

  • 2 (6 to 7 lb) hens
  • 6-8 lb boiling beef
  • 2 stalks celery, cut up
  • 1 head cabbage ( about 2 lb) cut up
  • 8 onions cut up
  • 6 12oz paks frozen beans,corn,peas, carrots, ect
  • 2 cans rutabagas
  • 2 cans lima beans
  • 2 cans cut yellow beans
  • 2 Large cans whole,peeled tomatoes crushed
  • salt and pepper to taste
  • 1 oz dry picking spice

Directions

Boil chicken and beef in a heavy kettle until tender. Use enough water to cover. Remove meat and cut into small bite-sized chucks. 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 shot time, tasting as you go until it tastes right..


Makes 10 Gallons

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Submitted 6/13/05.
Source: The Minneapolis Star: Wed. April 19, 1972
Submitted By: Karen
klco;eburn@aol.com
Rieder's Bouja