Booyah

This rich, thick, and hearty soup is cooked in big batches in traditional booyah kettles, and made with meat bones, vegetables such as potatoes, carrots, and peas, and either beef, chicken or pork. Booyah is commonly prepared in the Upper Midwestern United States, and it is believed that the dish was invented in Northeastern Wisconsin by Walloon Belgian settlers.

The name may have originated from the French word bouillir, meaning to boil, whereas today the word booyah refers both to the dish and a dining event—often community fundraisers. Making booyah requires both time and commitment since the dish is often cooked for up to two days, though it is well worth the effort when upwards of a hundred people may be served this flavorful, unique soup.