is another recipe from Bill Hilbrich from Saint
Cloud, Minnesota. Bill says that if you have
any questions feel free to email him - click here or if you would
like to know a little bit more about Bill have
a look at his Bio page - click
had this to say about the recipe: "This
dish came from Poland and has been a part of
Central Minnesota's tradition since the depression
when churches began serving it, partly to make
a little money and partly to help feed people
well and cheaply. The original Bouja required
long slow cooking of the meat and vegetables
and that used to be done over wood fires. Today's
home (or grocery store) canned and frozen vegetables
speeds this up a lot. My source for this recipe
is The Minneapolis Star: Wed. April 19, 1972
: Bouja is Bouja. ".
(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) packs frozen beans, corn, peas, carrots,
2 (15 oz) cans rutabagas
2 (15 oz) cans lima beans
2 (15 oz) cans cut yellow beans
2 Large (28 oz) cans whole, peeled tomatoes
salt and pepper to taste
1 oz dry pickling spice
chicken and beef in a heavy kettle until tender.
Use enough water to cover. Remove meat and
cut into small bite-sized chuncks. Discard
fat and skin.
To broth, add celery, cabbage, onions and
boil until almost tender.
remaining vegetables according to taste and
vegetables have cooked a short time together
add meat and simmer until meat breaks apart.
Stir occasionally with a wooden paddle.
and pepper to taste.
(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 the simmering
bouja plunging it in and out. After a short
time, tasting as you go until it tastes right.