Bott boi

Pennsylvania Dutch bott boi is a soup popular in central and southeastern Pennsylvania. Bearing no resemblance to the baked dish known elsewhere as pot pie (itself known within Pennsylvania as "meat pies"), bott boi consists of large square noodles and a meat such as chicken, ham, or beef simmered in stock. Other common ingredients include potatoes, carrots, or celery. Saffron may also be added as a flavoring.

Origins and prevalence

Created to use up leftovers, Pennsylvania Dutch pot pie developed from the more widespread baked variety.[1] Its characteristic noodles were added as a staple of the Pennsylvania Dutch and English diets.[2]

Bott boi has become a common sight in Pennsylvanian restaurants, and is occasionally flavored with saffron, which forms a niche market among the Pennsylvania Dutch farming communities.[2] The ease of preparing it in large quantities has made it popular for fundraisers, community dinners, and other large-scale preparations.

Preparation

Also called chicken and dumplings in the American south,[3], bott boi is a soup of thick square-cut dough boiled in chicken broth. (Turkey, beef or ham can be substituted for the chicken.) Potatoes and various vegetables may be added, and the broth can also be seasoned with saffron. The simple dough is made from flour and eggs, with a little water or milk.[4][5]

See also

References

  1. "Real Pennsylvania Dutch cooking keeps stirring a native son's soul". 11 June 2014.
  2. 1 2 "Searching for the Birthplace of Chicken Pot Pie in Lancaster, Pennsylvania".
  3. "James Beard's American Cookery - James Beard - Google Books". Retrieved 2018-04-12.
  4. Sheehan, Jennifer. "Pennsylvania Dutch pot pie: A bowl full of love". themorningcall.com. Retrieved 2018-04-12.
  5. DeBaggio, Thomas; Tucker, Arthur O. (2009-09-01). The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance. Timber Press. ISBN 978-1-60469-134-4.
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