Directions:
- Boil chicken and beef in a heavy kettle until tender.
- Use enough water to cover.
- Remove meat and cut into small bite-sized chunks.
- Discard fat and skin.
- To broth, add celery, cabbage, onions and boil until almost tender.
- Add remaining vegetables according to taste and desired thickness.
- After vegetables have cooked a short time together add meat and simmer until meat breaks apart.
- Stir occasionally with a wooden paddle.
- Salt and pepper to taste.
- Put (VERY IMPORTANT) dry pickling spice in a strong cloth bag and tie firmly with string so it won't come apart.
- Drop the bag into simmering bouja plunging it in and out after a short time, tasting as you go until it tastes right.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1204.5 Kcal (5043 kJ) | ||
| Calories from fat | 433.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.18g | 74% | |
|---|---|---|---|
| Cholesterol | 103.17mg | 34% | |
| Sodium | 3508.08mg | 146% | |
| Potassium | 2852.42mg | 61% | |
| Total Carbs | 163.65g | 55% | |
| Sugars | 41.15g | 165% | |
| Dietary Fiber | 27.54g | 110% | |
| Protein | 40.34g | 81% | |
| Vitamin C | 166.3mg | 277% | |
| Iron | 20.2mg | 112% | |
| Calcium | 455.3mg | 46% | |
| Amount Per 100 g | |||
| Calories | 73.18 Kcal (306 kJ) | ||
| Calories from fat | 26.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 74% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 34% | |
| Sodium | 213.13mg | 146% | |
| Potassium | 173.3mg | 61% | |
| Total Carbs | 9.94g | 55% | |
| Sugars | 2.5g | 165% | |
| Dietary Fiber | 1.67g | 110% | |
| Protein | 2.45g | 81% | |
| Vitamin C | 10.1mg | 277% | |
| Iron | 1.2mg | 112% | |
| Calcium | 27.7mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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