Rieder's Bouja

READY IN: 3hrs
Recipe by Bill Hilbrich

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.

Top Review by j_manna66

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.

Ingredients Nutrition

  • 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 beans or 6 (12 ounce) packages frozen corn or 6 (12 ounce) packages frozen peas or 6 (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


  1. Boil chicken and beef in a heavy kettle until tender.
  2. Use enough water to cover.
  3. Remove meat and cut into small bite-sized chunks.
  4. Discard fat and skin.
  5. To broth, add celery, cabbage, onions and boil until almost tender.
  6. Add remaining vegetables according to taste and desired thickness.
  7. After vegetables have cooked a short time together add meat and simmer until meat breaks apart.
  8. Stir occasionally with a wooden paddle.
  9. Salt and pepper to taste.
  10. Put (VERY IMPORTANT) dry pickling spice in a strong cloth bag and tie firmly with string so it won't come apart.
  11. 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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