Monday, September 28, 2015

Monday Food Post - Soup's on - Booyah!

Yes, that is the name of this soup.  I had never heard of Booyah before but when I came across it the other day, all the ingredients sounded delicious. There is an interesting tradition too and if you want to find out what this is, you can click here which is where I found this recipe.  It is like a beef stew with the addition of chicken.

Last Monday was the first day of Fall, and just like someone had flipped a switch the weather turned downright cool.  Time for a good, hardy soup.   

Booyah - 8 to 10 servings

2-1/2 lbs. bone-in beef short ribs, already separated and ready to go

2-1/2 lbs. bone-in chicken thighs, trimmed
1 tablespoon vegetable oil 
2 yellow onions, chopped fine
2 ribs celery, chopped fine
8 cups low sodium chicken broth
2 bay leaves
4 cups shredded green cabbage
1 28 oz. can diced tomatoes
8 ozs. rutabaga, peeled and cut into 1/2 inch pieces
1 lb. russet potatoes, peeled and cut into 1/2 inch pieces
3 large carrots, peeled and sliced 1/4 inch thick
1 cup frozen peas
1 tablespoon freshly squeezed lemon juice

Pat beef and chicken dry with paper towels and season with salt and black pepper.  Heat the oil in a Dutch oven over medium-high heat until just smoking.  Brown beef on all sides, about 10 minutes; transfer to plate.  Cook the chicken until browned all over, about 10 minutes; transfer to plate.  When chicken is cool enough to handle, remove and discard the skin.

Pour off all but 1-1/2 teaspoons fat from pot.  Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in the broth and bay leaves, scraping up any browned bits.  Add beef, beef bones and chicken and bring to boil.

Reduce heat to low and simmer, covered, for about 30 minutes.  Transfer chicken to a bowl.  When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.  Cover chicken and refrigerate.  Continue to simmer stew until beef is tender, about 1-1/4 hours longer.  Transfer beef to plate.  When cool enough to handle, shred into bite-size pieces, discarding fat.  Remove the beef bones and bay leaves.  Strain broth through a fine mesh strainer and discard the solids.  Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to the pot.

Add the shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt and 1 teaspoon pepper to the liquid and bring to a boil.  Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes.

Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes.

Add the chicken and peas and simmer until heated through, two to three minutes.

When heat is off stir in the lemon juice.  Season with salt and pepper to taste and serve.

What did we think of this soup?  Delicious!  It went really great topped with some freshly grated Parmesan and with a slice of sour dough bread.

It does take a lot of time in preparation, but the end result is worth it as we gave it a ten out of ten.  The broth alone was one of the best we have ever had. The host at A Farm Girl Dabbles cooks the meat the day before and I'm sure you could prepare some of the vegetables too. 

This is what I would probably do the next time. I would cook the meal and stop up to the point of adding the beef and vegetables and put the pot in the fridge overnight, (the beef and chicken are already in the fridge on separate plates).  I always think it is a good idea to double up a tea-towel and lay that down so I don't put the hot pot directly onto the shelf.  I normally cool the soup down for 15 to 20 minutes having taken it off the heat.  Be careful and use your oven gloves as it is still going to be very hot, same for transferring it to the fridge. The fat layer on the top of the broth becomes solid and very easy to remove the next day, and you can pop it back on the stove and proceed with the recipe - please see added note below.

I had a pre-cut package of cabbage in the fridge which we usually used for coleslaw or a stir-fry, and I bought already peeled carrots.

I didn't have vegetable oil and didn't want to buy any just for this recipe, so I used olive oil instead.  

We had leftovers and were able to have several meals, and it just got better and better.  This soup recipe has definitely been added to our favorites folder.

Added note: Gigi of Gigi Hawaii, made a good point about putting hot soup in the fridge, saying that she had read it could cause food poisoning.  I did an online search and found safety tips here at the Washington State Department of Health on their Food Safety and Myths page.  It says: 

"Myth: You shouldn't put hot foods in the refrigerator.

Fact: Hot food can be placed in the refrigerator.  Large amounts of food should be divided into small portions and put in shallow containers for quicker cooling in the refrigerator.  Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation.  If you leave food out to cool and forget about it after 2 hours, throw it away.  Bacteria can grow rapidly on food left out at room temperature for more than 2 hours.  If food is left out in a room or  outdoors where the temperature is 90 degrees F. or hotter, food should be refrigerated or discarded within just 1 hour."

So there you go, if you have any more doubts there is lots of online information for you to read through.


  1. It looks so delicious and heartwarming! :)

  2. Thanks, Denise. With Joe the way he is his appetite has waned somewhat. This soup is just the thing to keep him going.

  3. Soup is good!

    I think the Spring Switch may have been activated here! We have a bee swarm in our hedge at present, which is not really a winter thing!

    Cheers - Stewart M - Melbourne

  4. Hello Denise, your soup looks and sounds delicious! Thanks for sharing the recipe! I love to have soup on a cool day.
    Have a happy day and new week ahead!

  5. I'll have some of that! Never seen a tinned version in the UK, you'd think it would do well!

  6. Autumn / The Fall is a great time for soups, and this looks a tasty and hearty recipe.
    Thanks for sharing.

    Have a good week - can you believe it will be October this Thursday!

    All the best Jan

  7. Hi Denise - I'm not sure if my first comment came through, my computer had a glitch !

    This does look a lovely hearty soup just right for Autumn / The Fall.
    Thanks for sharing.

    Have a lovely week - can you believe it will be October on Thursday, time goes too quickly.

    All the best Jan

  8. Delicious, and 'soup season' will soon be upon us!

  9. i love monday food posts!!! this looks really good, i LOVE winter soups!!!!

  10. this made me laugh, we had my mothers recipe for Booyah last night.. to her it was called beef veggie soup, but i love the name so will call it that.
    her recipe calls for everything but the kitchen sink and a package of beef stew meat. she saved every left over from corn, peas, beans, carrots etc and then we used canned tomatoes, onions, beef, plus all the left overs from the freezer and added potatoes sliced thin. I asked bob what he wanted this week and he said lets have your mothers soup. i said it is to hot, he said it i not to hot for soup. and it was delish and will be tonight and tomorrow night, then it goes in the freezer to wait for a couple of weeks.

  11. I heard that it is not a good idea to put a hot or warm pot of food in the fridge as that can lead to food poisoning. The food should be cool.

    However, that soup does look delicious.

  12. It's still too warm for something like this here! (I'm not complaining!!!) Looks yummy!
    We have a couple of rain days, but a warm rain.

  13. The soup looks and sounds interesting to say the least.

  14. Very interesting info, Denise. I'll keep that in mind.

  15. Yummy sounding soup Densie. I love this weather, I made corn chowder yesterday and chicken soup today and had enough to freeze as well.

  16. I am sure my hubby would like that.

  17. Mmmm...this look delicious! I have never heard of this before but definitely looks like something I would enjoy. Thanks for sharing the recipe!

  18. Odd soup name for sure, Denise, but one that looks as good as your described taste. We will be getting back into soup making mode shortly so this will be a new one to try. Thanks for the posting.

  19. That looks delicious. Good advice about food safety, Denise. I think a lot of people aren't as careful as they should be about not leaving food out too long.