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    You are in: Home / Recipes / Bouja Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    1 hrs

    6 hrs

    Wendelina's Note:

    Delicious soup-stew especially popular in the Midwest. Our church sells it in the fall. This recipe is as close as you can get. We make it in a turkey roaster and it works great.

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    Serves: 15-20


    ginormo ...

    Units: US | Metric


    1. 1
      Boil chicken, beef & pork in a heavy kettle in enough water to cover until tender. Remove meat from broth and cut into bite-sized chunks. Discard fat, skin, and bones.
    2. 2
      Add in the cabbage, celery, and onions into the broth and boil until almost tender. Add in the remaining vegetables. When vegetables are heated through, add the meat back into the broth, stir in the barley, and cook over medium heat until the meat breaks apart. Stir with large fork to break up the meat. Add salt and pepper to taste. Broth should have a slightly peppery quality to it.
    3. 3
      Once the meat is cooked tender, it is time for the "secret ingredient". Put the pickling spices into a small cloth bag and dip into the bouja. You can let it sit for a couple of minutes, moving it around throughout the pot. Remove and stir. You can add more if you'd like a stronger flavor.
    4. 4
      Until you add this, it's just vegetable soup. Once you do this last step, it will be BOUJA!
    5. 5
      If you don't have a cloth to make a spice bag, you can also boil the spices in 1 cup of water for 3-4 minutes. Strain and add the clear liquid to the bouja pot.

    Ratings & Reviews:


    Nutritional Facts for Bouja

    Serving Size: 1 (767 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 1025.1
    Calories from Fat 447
    Total Fat 49.7 g
    Saturated Fat 17.2 g
    Cholesterol 213.5 mg
    Sodium 419.1 mg
    Total Carbohydrate 78.5 g
    Dietary Fiber 17.2 g
    Sugars 17.2 g
    Protein 68.7 g

    The following items or measurements are not included:

    pickling spices

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