Polish recipe for booyah

Can anybody tell me what booyah is.

anybody?

It may be slang, I don't know.But I do know it is a food of some sort,
I thought may be like a boiled dinner.

I think you mean bryja, which is (was) made of boiled grains and dried fruit. This kind of nutritious meal helped survive many starving families during wars or in the spring, when the food supply would grow scarce.

I don't think anybody is cooking this kind of stuff now...

The word sounds like buja or bÓja, I have a picture, and the picture is showing people cutting up chicken, on the picture it said making booyah

ammer

Maybe bulion?

I have a National news which the Polish Legion of American Veterans (P.L.A.V.) puts out, and on the back page, there is an artical that mentions these veterans making Booyah. I never heard of Booyah. I know most of the old time meals, but never heard of Booyah, its no big thing ,I was just wondering what it consist of.

I do believe thats it, I thought perhaps it was like veg. soup, or boild dinner,now I will be able to sleep nights, thanks.

its actually Belgin...its called chicken booyah
ngredients

*

1 (4 lb) whole chickens
* 2 lbs beef shanks, cut 1 inch thick
* 2 lbs pork shoulder
* 7 cups water
* 3 cups chicken stock
* 4 garlic cloves
* 2 bay leaves
* 1 tablespoon vegetable oil
* 2 cups chopped onions
* 3 large carrots, peeled and sliced
* 1 cup chopped celery
* 6 potatoes, peeled and cubed

* 1 (14 ounce) can diced tomatoes, drained
* 1 1/2 cups frozen green beans, cut into bite size pieces
* 1 teaspoon kosher salt
* 1 teaspoon dried rosemary
* 1/2 teaspoon black pepper
* 1/2 teaspoon dried thyme
* 1/2 cup frozen peas
* 1 1/2 teaspoons grated lemon rind
* red pepper sauce, to taste
* 1/2 cup minced parsley

Directions

1.
1
In large stockpot bring chicken, beef shanks. pork, water, stock, 3 of the garlic cloves and the bay leaves to a boil over high heat, skimming off any foam.

2.
2
Lower the heat, cover and simmer for 2 hours or until the meat is tender. Remove lid for the last 45 minutes of cooking.
3.
3
Remove meat from the pot and cool. Cut all meat and chicken into bite size pieces.
4.
4
Strain and measure stock, setting aside 8 cups. If needed add water to make the 8 cups.
5.
5
Discard skin, bones and bay leaves.
6.
6
In the stockpot, heat oil over medium heat. Add onions, carrots, celery and the final clove of garlic. Saute until tender.
7.
7
Add the reserved stock, potatoes, green beans, tomatoes, salt, rosemary, pepper and thyme and bring to a boil.
8.
8
Lower the heat and simmer uncovered until potatoes are tender.
9.
9
Add the peas, reserved chicken and meat and the lemon rind. Add red pepper sauce. Simmer a few minutes longer until the peas are tender.

10.
10
Serve in large soup bowls and garnish with fresh parsley.

Your on the right track. In the area of the upper mid-west USA where I live Booyah refers to a gathering of people who all bring something for the pot. Tough to do now because of health inspectors. Often refers to a pot of stew like mixture of different types of wild game and what ever else you can find in the refrigerator, usually vegetables. Bill

Ammer, this is a regional dish. It's mainly popular in the Fox River Valley area, Green Bay and Appleton, Wisconsin. I've been reading that it's Belgian in origin but I always thought it was Dutch or German, settlers in the area. The recipe that was provided was pretty accurate, although I've seen it done two ways. It's mainly a chicken soup with wide egg noodles. In one family gathering,they made the same recipe with a combination of chicken, beef, fish, and polish sausage. Yes, we still eat this at flea market food booths, family gatherings, and church picnics.

Here is my recipe for Booya. I usually make this at least once a year, and it makes a lot, so be prepared to share!! ;-)

BOOYA
You will need an extra large kettle to make booya. I use my extra-large dark blue speckled canner. Cook booya for 4-5 hours at a medium boil.

Ingredients:
Equal parts Chicken, Beef and Pork, approx. 10-12 lbs. You can cook chicken and beef simultaneously.
1 whole chicken, cover with water several inches over chicken, when done, de-bone, save broth for booya. You can cook breasts alone, but with the bones you get a lot more flavor.

Chop up beef & pork into large chunks, place in kettle and cover with several inches of water salt/pepper. Boil for approx. 1 hour. Add cooked chicken & broth. You can add onions, carrots and celery & diced tomatoes at this point. Continue boiling until meat starts to break down, and start falling apart, around another hour or so.

You can start adding some of the other vegetables & other liquids at this point.
1 large can V-8
1 large can chicken broth (use this if needed after chicken broth has been added).
1 large head cabbage, cut into slivers, a bit larger than coleslaw slivers.
2 lbs. (thawed) frozen corn
1 lb. (thawed) frozen peas
3-5 lbs. (approx.) carrots
2-3 cans diced tomatoes
1 large diced onions, approx., more if desired
1 bunch celery stalks, approx. diced, more if desired
3-4 cans green beans; no need to drain cans (save these for the last hour)
3-5 lbs. potatoes, (save these for the last hour or so, otherwise, they get mushy)
Additional chicken broth, if needed.
Salt/Pepper & allspice: once an hour, season, taste broth season again if needed.
Allspice approx. 2 tbsp. or to taste
Salt/pepper/allspice to taste.
Allspice is the secret and only ingredient you need other than salt and pepper. No need to have a packet or group of spices wrapped in a cheese cloth. On quantities of vegetables, add more if you think it looks like the soup needs more of a particular vegetable. The quantities I put down are an approx. numbers.

Booya is something that the folks in St. Paul/South St. Paul, Mn have been making for years. I believe it's big in Wisconsin also. This is something that Church and Men's groups get together to put on. It is usually cooked in large 500 gallon kettles, and sometimes there are several kettles going simultaneously. It is usually at a park setting, and crackers and beer are usually served with Booya. Booya has been known to take 12 hours to cook due to the large kettles. The recipe above only requires 4 hours, 4-1/2 hours max.

Monica Wierzba

That looks like a really good recipe. It seems similar to something they do here in saudi - except they use lamb and camel instead of pork and beef, and they decant some of the liquid for soup and add a lot of rice about 20 minutes before serving.

This is a really good recipe for booya.... The secret ingredient, which is supposed to be a packet of spices, and believe me it is "very secret", turns out to be allspice. My mother told me that, which is strange as how she never made booya, but that is definitely "the" ingredient. I've been told by someone who had just come from a booya, that this is the best that she had ever had... Mmmmmmmm.... I might have to make this sooner than I was planning. ;)

Anyone know what the ethnic origin of booyah is? It certainly isn't Polish, but may well be fancied by Polish Americans in some areas.Never heard the term in Michigan.

here u go:

en.wikipedia.org/wiki/Booyah_%28stew%29

Sounds a bit like mulligan stew, where you threw everything you've got on hand into the stewpot.

Sounds like a book Captain Kangaroo used to read on TV......."Stone Soup"

Hi
This recipe finally popped up. Oh, cyberworld...such a fun place!
TY for what looks like a great recipe. I am from St. Paul, and ate this each year at St. Matt's Fall Festival. So fun!

Valerie Seamons

The best slow cooking stew ever!

Val Seamons

Hi Monica,
Can you tell me what size pot you are using and about how many people this recipe would feed?
Thanks in advance

Booyah is a soup that is mainly a ton of veggies and chicken that is simmered for a long time with a broth base. I like mine with chicken, Carrots, celery, corn, peas, onion, & potatoes. There are many varieties. Search recipe websites and you'll find a plethora of kinds!

I have never sampled booyah. Is it a strictly Wisconsin boonies kind of thing?

Hi Bob!

Well, I think it would be at least 50 servings. I usually have at least 25 people over, and I'm sending bowls home with people also. The kettle I use is the large blue speckled canner that people who can tomatoes and the like use. Actually, the last two times I've made booyah I did use an additional smaller kettle to take the overflow from my huge pot. I just pulled out a portion of the meat combination with some of the liquid, and added the rest in proportion to the pot, adding chicken broth if needed.

FYI, you can always cut this recipe way down to a more manageable quantity. For an 8 qt. stock pot, I would probably use maybe four lbs. of a combination of beef, pork, and chicken. I would still use a lrg can of V8 and I would use the chicken broth after you cook and de-bone the chicken. Just have additional chicken broth to add if needed. Then, cut way back your vegetables. You'll have to let me know how it turns out if you ever make it.

Booya or booyah is a thick soup of unknown origin made throughout the Upper Midwestern United States.[1] Booya often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booya kettles" and usually meant to serve hundreds or even thousands of people. The name also refers to the event surrounding the meal. Alternative spellings include bouja, boulyaw, and bouyou.

Contents

1 Cooking
1.1 Etymology
1.2 Modern day
2 See also
3 References
4 External links

Cooking

In the cooking of booya, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booya (with all three often added in the same kettle), with vegetables such as carrots, rutabaga, celery, and potatoes also in the mix. A wide variety of seasonings are used, sometimes lowered into the kettle in a cheesecloth bag.[2]

Typical large-scale "booya kettles" can hold more than 50 US gallons (190 L) of the stew, and are made from steel to withstand direct heat. Some community groups and churches have their own kettles, generally custom-made for charity events, while other groups rely on municipal kettles.

Etymology

The name "booyah" is thought to have derived from the French language words for "to boil" (bouillir), and subsequently broth (bouillon). The spelling with an "h" is attributed to the phonetic spelling by Wallonian immigrants.[3] The Dictionary of American Regional English attributes it to French Canadian immigrants; others attribute to it a derivation from the Provençal seafood dish bouillabaisse.[2]

We just came from our third Booya this season in St Paul Minnesota. It is a combination of many types of meats and vegetables cooked in a broth seasoned with pickling spice which gives it the booya flavor. Around here we would think that chicken only booya is a travesty. I am also half Polish and my grandparents and mother never cooked anything remotely like this, nor did we see any when we visited Poland this year.

Nope, allspice is too sweet. I had one that used that last week and it was the wrong taste. It's pickling spice!

My "adopted" grandma used to make this all the time when I was a kid. It was one of my favorites!! She never used chicken or beef in hers, always pork hocks. She was of German or Dutch descent and made a lot of "native" dishes, and even used to speak a little German still. It is a boiled dinner and with hers it was ham hocks, rutabagas, potatoes, celery (short stalks, not chopped), cabbage, carrots, fresh green beans. All were left fairly large, rather than chopped small like a soup. We would smash our own potatoes, and then put some of the juice from the pot on top with a little butter and salt & pepper. So craving this!!!