Ultimate Booyah Soup Recipe: Hearty, Flavorful, and Easy to Make
Discover the ultimate Booyah Soup recipe, a hearty and flavorful dish perfect for warming up on chilly days. This easy-to-make soup combines tender meats, fresh vegetables, and rich broth for a comforting meal that’s sure to satisfy. Whether you’re hosting a gathering or enjoying a cozy night in, this homemade Booyah Soup is a crowd-pleaser.
Ingredients
- 2.5 lbs. bone-in, English-style short ribs, trimmed, meat and bones separated
- 2.5 lbs. bone-in chicken thighs, trimmed
- Salt and pepper (to taste)
- 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-oz. 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
Preparation
Pat beef and chicken dry with paper towels and season with salt and black pepper. Heat oil in a large Dutch oven over medium-high heat until just smoking. Brown beef on all sides for about 10 minutes, then transfer to a plate. Cook chicken until browned all over, about 10 minutes, and transfer to a plate. Once cool, remove and discard the chicken skin.
Pour off all but 1-1/2 teaspoons of fat from the pot. Add onions and celery, cooking 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 a boil.
Reduce heat to low and simmer, covered, until chicken reaches 175° F, about 30 minutes. Transfer chicken to a bowl, shred into bite-size pieces, and refrigerate. Continue simmering the stew until beef is tender, about 1-1/4 hours. Shred beef into bite-size pieces, discarding fat and bones. Strain broth, discard solids, and skim off fat.
Return broth to the pot and add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper. Bring to a boil, then reduce heat and simmer until rutabaga is translucent, about 15 minutes. Stir in potatoes and carrots, cooking until tender, about 20 minutes. Add chicken and peas, simmering until heated through, 2-3 minutes. Remove from heat, stir in lemon juice, and season to taste. Serve hot and enjoy!
