Polish Bouja

A long cooked, thick stew, with any variety of meats and vegetables with an emphasis on root vegetables and greens. The heart of the stew is the broth which has the most attention and cooking time in this recipe.

**The measurements are a basic recipe from my grandmother but it was only used a framework, as she made the stew when she was at the end of harvest in the garden, taking whatever remained and throwing it into the pot.

As for myself, I continue to use the recipe as the base and then improvise along the way. I prefer vegetables that still have some 'bite' so I adjust when they go into the pot.

Prep: 3 hours

Cook:10 hours

Serves: 25-30