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Category: Soups
Prep Time: Cook Time: Total Time:
1 pound beef stew meat, in 1 piece
2 pounds onions, chopped
Bay leaves
Salt and pepper
Water
1 large stewing chicken (6 pounds), cut up
1 pound cabbage, shredded
1 bunch celery, chopped
1 pound carrots, chopped
1 can (28 ounces) chopped tomatoes
2 pounds red potatoes, chopped
1/2 pound green beans, chopped
1/2 pound corn kernels
1/2 pound green peas
Chicken broth (optional)
Juice of 2 lemons
2 to 3 teaspoons soy sauce
Chicken base to taste
Additional salt and pepper to taste
Place beef in very large pot with some of the onion, a few bay leaves and some salt and pepper. Add enough cold water to fill the pot one-third full. Bring to a simmer, skim surface as needed and cook half an hour. Add chicken parts, more water (to cover all the meat) and a little more salt. Continue to simmer 1 to 2 hours.
Meanwhile, prepare all the vegetables as described.
When meats are tender, lift them out of the broth. While meat is cooling, add prepared vegetables (including remaining onion), one type of vegetable at a time, bringing the broth back to a simmer after each addition.
Remove bones and skin from cooled chicken and beef. Chop meats and add to pot after all the veggies have been added. Simmer at least 2 hours - much longer is preferred. Water or chicken broth may be added during the cooking process if necessary.
Season with lemon juice, soy sauce, chicken base (if desired) and salt and pepper to taste.
CHICKEN BOOYA
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Category: Soups
Prep Time: Cook Time: Total Time:
1 pound beef stew meat, in 1 piece
2 pounds onions, chopped
Bay leaves
Salt and pepper
Water
1 large stewing chicken (6 pounds), cut up
1 pound cabbage, shredded
1 bunch celery, chopped
1 pound carrots, chopped
1 can (28 ounces) chopped tomatoes
2 pounds red potatoes, chopped
1/2 pound green beans, chopped
1/2 pound corn kernels
1/2 pound green peas
Chicken broth (optional)
Juice of 2 lemons
2 to 3 teaspoons soy sauce
Chicken base to taste
Additional salt and pepper to taste
Place beef in very large pot with some of the onion, a few bay leaves and some salt and pepper. Add enough cold water to fill the pot one-third full. Bring to a simmer, skim surface as needed and cook half an hour. Add chicken parts, more water (to cover all the meat) and a little more salt. Continue to simmer 1 to 2 hours.
Meanwhile, prepare all the vegetables as described.
When meats are tender, lift them out of the broth. While meat is cooling, add prepared vegetables (including remaining onion), one type of vegetable at a time, bringing the broth back to a simmer after each addition.
Remove bones and skin from cooled chicken and beef. Chop meats and add to pot after all the veggies have been added. Simmer at least 2 hours - much longer is preferred. Water or chicken broth may be added during the cooking process if necessary.
Season with lemon juice, soy sauce, chicken base (if desired) and salt and pepper to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.