Rieder's Bouja

Recipe by Bill Hilbrich
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 100
YIELD: 10 gallons
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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