Is Booya a Party or a Stew? In Minnesota, Yes.

A soup Made By Hunters with their Catch. Belgian or French Canadian

© Elle Paulson

Sep 16, 2009

Visitors to the Twin Cities in the fall will often see signs for get-togethers or fundraisers. Newcomers may see a sign for a particular “Booya” and be quite confused as to what that is. Booya sounds like a party, and it is; more importantly, Booya is a stew. It is known in the Twin Cities of Minneapolis and St. Paul, and in Northeast Wisconsin, but Booyas do not seem to be celebrated anywhere else. As with anything in cultural history involving food, the origin has been fervently debated. Some, in Wisconsin, say Booya comes from the Belgian word for Broth, bouillier. Uncle Phadrus has much insight into possible origins of the word, as well as a couple of recipes for the dish. It would also make sense if the French Canadian traders brought the dish and the name to these regions.

It would seem that the original booya was made with turtle meat and cabbage; today, no matter the booya, the dish brings people together for good causes, such as fire departments and churches hosting the community to their own booya. Most of these booyas are secret recipes, and when the supply runs out, the party may go on, but there will be no more booya. Booyas range from recipes like the one below, to chicken and beef booyas, as well as the myriad of secret recipes held by many Minnesotans.

Below is one possible reciped for Booya. One thinks of the childrens’ book “Stone Soup;” just throw in whatever is around. This recipe makes about 3 ½ gallons, and chicken or other meat can be substituted. This dish loves creativity. Some may also add a bit of barley.

Booya Recipe

• 2 lb. cubed pork
• 2 lb. cubed beef
• 3 lb. beef short ribs
• 1 1/2 lb. oxtails
• 2 1/2 lb. soup bones, split
• 1/2 c. dry split peas
• 1/4 c. salt
• 2 tbsp. pepper
• 1 tbsp. dried oregano, crushed
• 1 tbsp. paprika
• 1 tbsp. dried basil, crushed
• 1 tsp. garlic salt
• 1 lg. head red cabbage, chopped (15 c.)
• 3 c. diced carrots ( 1 lb.)
• 3 c. diced celery (1 lb.)
• 3 c. diced rutabaga
• 3 cans diced tomatoes (16 oz. each)
• 1 can peas (17 oz.)
• 1 can whole kernel corn (17 oz.)

Directions:

1. Combine meats, bones, split peas and seasonings in a large kettle.
2. Add water to cover; bring to boil and then reduce heat.
3. Cover and simmer about 5 hours or until meat is tender.
4. Remove meat from bones and cube; discard bones.
5. Skim fat from stock. Return meat to kettle and add cabbage, carrots and rutabaga.
6. Simmer covered for about 1 more hour.
7. Add undrained canned vegetables
8. Simmer 1/2 hour more.

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