Hearty Booyah Soup (downsized!)
Yield: 10 servings
This rich and flavorful stew made with bone-in short ribs and chicken thighs is a fabulous way to enjoy a smaller batch version of traditional booyah. No giant kettle required!
Ingredients
- 2.5 lbs. bone-in English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
- 2.5 lbs. bone-in chicken thighs trimmed
- salt
- pepper
- 1 T. vegetable oil
- 2 yellow onions chopped fine
- 2 ribs celery minced
- 8 c. low sodium chicken broth
- 2 bay leaves
- 4 c. shredded green cabbage
- 1 (28 ounce) can diced tomatoes
- 8 oz. rutabaga peeled and cut into ½” pieces
- 1 lb. russet potatoes peeled and cut into ½” pieces
- 3 large carrots peeled and sliced ¼” thick
- 1 c. frozen peas
- 1 T. freshly squeezed lemon juice
Instructions
- Pat beef and chicken dry with paper towels and season with salt and black pepper.
- Heat oil in large Dutch oven or soup pot over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove the skin and discard it.
- 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 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, until chicken registers 175° F, about 30 minutes. Transfer chicken to 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 beef bones and bay leaves; discard.
- Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
- Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to 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 chicken and peas, and simmer until heated through, 2 to 3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot.
Notes
adapted slightly from Cook's Country Eats Local cookbook
Nutrition Information:
Serving: 1 Calories: 556kcal Carbohydrates: 26g Protein: 49g Fat: 30g Saturated Fat: 10g Polyunsaturated Fat: 20g Trans Fat: 1g Cholesterol: 201mg Sodium: 485mg Fiber: 6g Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.