A Party or a Stew?

     When the leaves begin to turn in the Twin Cities and Northeastern Wisconsin folks get out their booya kettles and begin to gather ingredients in advance of the hours (and sometimes days) long process of cooking up a thick soup to serve to the community.  The specially designed pots can hold 50 gallons or more that will be consumed by hundreds if not thousands of people who gather at church picnics, county fairs, fire houses and VFW halls.

     While its origin is unclear, the booya is the vehicle for many fund raisers and joyous community gatherings.  Some contend that the name is derived from the French bouillir, to boil.  Others advocate a Walloon Belgian origin from their term bouillier.  Both, however, are the root of the English word bouillon that we associate with a rich stock or soup.  It is thought that the first booya was made from turtle meat and cabbage.  But whatever the origin the foundation of booya is a broth made from meat bones to which vegetables such as carrots, rutabagas, celery and potatoes are added after any combination of beef, chicken and pork are simmered for hours.  Additional seasoning is often included contained in a cheesecloth bag.

     In the Highland Park neighborhood of St. Paul it is an annual fall tradition to cook up booya in 5 immense kettles that yields 350 gallons.  And the Roseville, MN Firefighters have been serving up what they claim is the best booya around since the 1940s.  This year to kick off Fire Prevention Week they will hold their community festival on Sunday October 6 beginning at 11am at the Roseville VFW on Woodhill Drive.  The local newspaper, The Pioneer Press, lists locations around the Twin Cities to find the booya event nearest you.

     If you'd like to try making some of your own, just click on recipe.  And don't worry, no two booyas are exactly alike.  So be creative!



Editor's note:  Following up on yesterday's VinnyPost I located an authentic tater tot hot dish recipe in downtown Mainland, PA!  It comes from the extensive cookbook collection of Susan Cassel.  Here it is:

1 can cheddar cheese soup
1 lb (?) ground beef
one bag tater tots

Spread ground beef in 9" pie plate. Slather cheddar cheese soup on beef. Top with single layer of tater tots.

Bake at 350 (?) until beef is cooked and tots are browned...

Tsk, tsk, Ms. Cassel...no veggies!!!   Vinny