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    Kentucky Burgoo

    Source of Recipe

    Mike Sullivan

    Recipe Introduction

    This soup is traditionaly served on Derby Day as well as throughout the year. 1 stewing chicken
    2 pound piece of beef chuck
    1-1/2 pound lamb shoulder
    1/2 veal shoulder
    1 ham bone

    Place all meats in a large pan, cover with water and season with salt and pepper. Cook until meat is tender and stringy. Cut and remove meat from bones. Return meat to broth and add:


    1/2 bunch celery, chopped
    1/2 pound carrots, chopped
    1-1/2 pounds green beans, chopped
    3 green peppers, chopped
    3 medium onions, chopped
    4 potatoes, chopped
    1/2 head of cabbage, shredded
    1 pound bag frozen peas
    1 pound bag frozen sliced okra
    1 pound bag frozen corn
    3 15-oz cans tomatoes
    5 ounces worcestershire sauce
    10 ounces of catsup
    1/4 cup vinegar


    Cook until all vegetables are tender. Serve in mugs with fresh bread.


 

 

 


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