Easy Burgoo

Burgoo is Kentucky’s answer to Brunswick stew, a thick mixed-meat soup that traditionally cleans out the hunting bag and the garden in one pot. This is a lighter version meant as a first-course soup rather than the spoon-stand-up classic. Same flavors, more brothy.

The genius of burgoo is in the mixed meats. Pork, chicken, beef, lamb, and any wild game you’ve got combine into a savory complexity that no single-meat soup can match. Use whatever cooked leftovers are in the fridge. Roast chicken, pulled pork, and a few slices of leftover steak all in the same pot, exactly as intended.

The vegetable lineup defines burgoo: okra, lima beans, corn, tomatoes, potatoes, carrots, celery, peppers, and onions. The okra is non-negotiable. Its natural mucilage thickens the broth slightly and adds the green note that distinguishes burgoo from generic vegetable soup.

Using both chicken broth and beef (or veal) stock builds depth that a single broth can’t. The chicken adds lightness and cleanness, the beef adds savory weight. Half a gallon of each is a lot of liquid, but burgoo is supposed to be generous.

Pro Tips

• Use real homemade stock if possible. Burgoo’s flavor relies heavily on the broth quality, and bouillon cubes will leave it tasting flat.
• Skim aggressively in the first 30 minutes of simmering. Whatever rises during that window is what makes a burgoo cloudy or clean.
• Add the potatoes and corn in the last 30 minutes if you want them to hold their shape rather than break down.
• Adjust Worcestershire sauce to taste at the end. Different brands vary widely in saltiness.

Variations

• For traditional thick burgoo, simmer 4 to 5 hours uncovered until reduced to spoon-stand-up consistency.
• Add 1 tablespoon of bourbon at the end for a Kentucky-honest finish.
• Stir in 1 cup of cooked barley or pearled wheat in the last 20 minutes for extra body and grain heartiness.