Calories: Not specified
Cooking time: Not indicated

Traditional bograch is cooked over a fire in a cauldron and brought to the desired thickness by adding large quantity vegetables There is also a lot of meat in it - bograch includes meat tenderloin, meat with bones, and lard, and the bright color and rich taste thick soup add ground paprika, tomato sauce, garlic and herbs.
IN modern interpretation Bograch is prepared in the most different options, even vegetarian. And it is not necessary to use a cauldron. How to fry meat - you can cook it cool meat broth, simmer the vegetables in it, and add the meat to the plates. Instead (or together with it) add tomatoes, but ground paprika, crushed cumin, garlic and herbs in a thick, rich soup must be mandatory.

Ingredients:

- pork or veal (pulp or on the bone) – 700 g;
- water – 2 liters;
- potatoes – about 1 kg;
- carrots – 2 large;
- onion – 3 heads;
- sweet fresh paprika – 3 pcs;
- fresh tomatoes – 3-4 pcs;
- ground red paprika – 1.5-2 tbsp. l;
- salt - to taste;
- garlic – 5-6 cloves;
- vegetable oil or lard - 2-3 tbsp. l;
- fresh herbs parsley or cilantro - a large bunch;
- crushed cumin - to taste;
- hot pepper - to taste.

Recipe with photos step by step:

It is better to cook meat for bograch in a pressure cooker - the broth will be clear and the meat will cook faster. Pour over meat cold water, add salt and bring to a boil. Remove foam as it appears. When the foam stops appearing, seal the pressure cooker and cook the meat for 30 minutes. Turn off and wait until the pressure cooker releases pressure. Get the meat ready broth strain, pour into a saucepan or pan with a thick bottom.

Cut the potatoes for bograch into large pieces and place in boiling broth. Cook until full readiness potatoes, otherwise when adding tomato or tomatoes, the acid will prevent the potatoes from boiling, they will take a long time to cook or remain undercooked.

While the potatoes are cooking, chop the remaining vegetables for the soup. Finely chop the onion.

Cut carrots into cubes.

Remove seeds from fresh paprika and cut into small pieces.

Heat oil or melt lard in a deep saucepan. Add onions and carrots, sauté until soft. Add ground dry paprika, simmer until the aroma of the paprika intensifies and the vegetables become orange color.

Add fresh paprika, simmer for another 2-3 minutes.

Cut the tomatoes into cubes (it is advisable to remove the skin) or grate them. Add to vegetable frying for bograc - Hungarian soup with paprika and meat.

When the potatoes are ready, add the fried potatoes to the soup, stir and simmer the bograch over low heat until the vegetables are ready.

IN ready soup add finely chopped garlic, hot pepper and crushed cumin. Heat it up, turn off the heat and leave the soup on the hot stove for 15 minutes to steep well.

Bograch - Hungarian soup served with paprika and meat only hot, added to the plate large pieces meat and a lot of greens. In terms of thickness it will be almost like

As in Poltava, Kyiv or Lvov, every housewife has, in Transcarpathia signature dish is a rich bograch. Some have it traditionally with pork-beef and common vegetables, while others have it with ribs and pig ears, thirdly - with beans instead of potatoes...

Igor Melika from Mukachevo on his website about traveling in the Carpathian region describes it this way: culinary history of this dish: “This history, as it can be traced, spans at least three millennia. Bogracs traveled a long and difficult path with the Proto-Ugrian tribe. It is not known exactly what the nomadic tribes cooked in their camp cauldron. But it is clear that this was food that was cooked from supplies - boiled, cut, sun-dried and powdered beef or horse meat, as well as collected mushrooms, herbs and roots. Among the latter are dandelion, young ones, mint, verbena, juniper.

The Hungarian word gulya means a herd of cows, and gulyas means a cow herder. Accordingly, gulyas hus (hus means meat), or gulyas for short, is translated as “shepherd’s meat.” For centuries, shepherds cooked meat in their famous bogracs (kettles). This is where the name of the dish comes from bogracs gulyas- goulash cooked in a cauldron. Bograch-goulash (bograch-guyash) can be considered a purely Transcarpathian dish, because this region has many Hungarian cities and villages, whose cooking traditions have long been assimilated with the culinary preferences of the Transcarpathian people.”

There are many options for preparing bograch, we prepare it according to the classic recipe

There are a wide variety of recipes for this dish. But most are based on the "basic classic recipe" by the famous Hungarian chef Károly Gundel. Gradually classic version The preparation of bogracha-goulash, taken from the “Small Hungarian Cook’s Book”, has undergone certain taste improvements. If you have a 10-liter boiler, cook a Hungarian dish with 7-8 liters of water - as Igor Melika describes (by the way, this description was published by the Canadian magazine UC Family Magazine).

Get ready to purchase a large number of products, because we will be preparing bograch for a large company. For homemade Feel free to divide by two, and for a small family by three. It’s more convenient to order products online; for example, I like this service:

Ingredients for preparing bograch in Transcarpathian style for 7-8 liters of water you need:

• smoked lard (or bacon) – 150 g,
• beef, veal, pork – 0.5 kg each,
• smoked ribs– 250 g,
• picnitsi (smoked homemade sausage) – 200 g,
• veal or pork shin – 0.7-1 kg,
• onions – 300 g,
• paprika (red, ground) – 3 tablespoons,
• potatoes – 1 kg,
• carrots – 250 g,
• pepper (sweet: green, red),
• fresh tomatoes – 150 g,
• red wine (semi-dry) – 150 g,
• to taste – garlic, cumin, spices, dill (parsley), chili pepper.

To prepare “chipetke” (plucked dough) you will need 300 g of flour, 2 eggs and salt to taste.

Recipe sequence for how to cook bograch in Transcarpathian style

Cut the juicy meat with tendon (the flesh of the shoulder blade) into 4-5 cm cubes. In a kettle over low heat, fry finely chopped lard to form golden cracklings. Add finely chopped onion to the melted fat and fry it until golden color. When the fat is not too hot, add red paprika (ground) with fried onions and stir quickly. After this, immediately add the diced meat, mix thoroughly and add a little water. Add smoked ribs, cut into pieces drumstick (or shank - forearm part) to the meat cubes and add water until almost all meat ingredients were covered with liquid. Simmer all this over low heat, stirring occasionally. If necessary, you need to add water in such an amount that the meat is always in a small volume of liquid for 2-2.5 hours.

As soon as the flesh of the drumstick (shank) begins to separate from the bone, remove the drumstick from the pot and carefully separate meat part from the bone. After which we cut the drumstick flesh into small portions and put it back into the pot. Next, in accordance with the recipe, add the remaining water, salt, add diced carrots, spices, hot peppers, crushed cumin and chopped garlic. Cook all this for another 30 minutes. While the goulash is cooking, peel and cut the potatoes into wedges. Fresh pepper and cut the tomatoes into cubes. Place the chopped vegetables in a pot along with homemade sausage (picnics) cut into circles.

While the vegetables are cooking, prepare the chipetke (the Hungarian word “csipkedny” means “to pinch”) from flour, eggs and salt (without water). Knead everything well, then pinch off shapeless pieces the size of a fingernail from the dough with floured hands. Place the chipetke on a wooden board to dry a little in the sun.

Cook the dried pieces of dough in a boiling dish. When the chipettes are ready (in 5-6 minutes), they will float to the surface. Before removing the pot from the heat, add finely chopped dill and parsley and pour a glass of red wine into the goulash. And finally, an ancient culinary ritual: as soon as the pot leaves the fire, immerse a burning firebrand from hard-leaved or fruit wood into the boiling goulash for a few seconds. “Bograch goulash (Bogracs) is served in deep plates in large portions (400-500 g). They eat the dish hot, washed down with cool red wine,” says Igor Melika.

Bograch is actually one of the culinary hallmarks of Transcarpathia. For the third time in the Beregovsky district, in the village of Koson, in the first days of May they even hold a Bograch Festival, where several teams simultaneously prepare a couple of thousand liters of food. And if red wine is not your drink for this dish, you can try the local fruity, very strong (56°) palenque. It is prepared (that is, “driven”) from cherries, apricots, peaches, pears or prunes. There is also a traditional low-alcohol noble drink“Fritch” is a wine with mineral healing waters of Transcarpathia.

For gourmets, they have recently been organizing “Bograch PARTY” - culinary weekends in the Carpathians. If you wish, against the backdrop of picturesque mountain landscapes, having lit a fire, you can cook and savor the dishes of the Carpathian region.

This dish is simply perfect for cooking in spring or fall. It's warm and dense. Just what you need for cool evenings. In the summer, of course, you can also cook goulash by the fire, but its taste will not be so easy to appreciate.

There are a lot of recipes for this dish of Hungarian shepherds, since “gulyas” literally means “shepherd”. Initially, goulash was called “gulyas hus” or shepherd’s meat, but over time the name simply “gulyas” was adopted. There are many varieties of goulash, and each chef has his own beliefs about cooking. Bograc goulash is a goulash that is cooked in a pot over a fire, which is called bograc in Hungarian.

I admit, I cooked bograch both on the fire and on the burner in the kitchen. The difference in taste is barely noticeable. It is much easier to cook goulash in the kitchen on gas because it is much easier to regulate the intensity of the fire, which is not so easy over a fire. But the romance of cooking this dish over a fire is definitely worth it! It tastes better because of the way it is prepared and the fact that the appetite is “worked up” in the fresh air.

You need to start cooking goulash on a blazing fire, and not on coals, since there simply isn’t enough heat to simmer everything properly in the pot, and then bring that amount of goulash to a boil, but after the water boils, you can in the heat that is left over from the fire to cook, but this heat must also be maintained stable, which is not so easy. I only cook in the residual heat for the last half hour, and most of the time on the fire, raising the pot higher or lowering it as needed.

And about the ingredients: I don't like it too much fatty foods, so there is significantly less lard in my recipe than in many traditional ones.

I also don’t pre-fry the meat myself, because when cooking over a fire, on the street, it’s simply inconvenient to put something in and then take something out of the boiler (in this case, meat). And if you don’t remove the meat after frying, the onions and spices won’t cook enough before adding liquid. Therefore, in my opinion, it is more important to properly simmer the onions and get the maximum aroma from the spices than frying the meat, especially the aroma of fried meat in sufficiently add smoked lard with a layer.

This goulash medium spicy. If you want a spicier goulash, add 1 more whole dried or fresh red chili pepper, cut almost in half lengthwise (to make it easier to remove later).

One more thing! The main thing is not to crush the garlic, but to cut it. And add it to the dish at the very end. The aroma will be completely different! Just what you need! If you add garlic at the beginning of preparing such a dish, then in the end you won’t even be able to smell it!

It turns out quite a lot! You can easily generously feed 6-8 people. Goulash freezes well and when reheated it becomes tastier and tastier, just like good Ukrainian borscht.

Often, goulash is accompanied by dumplings made from flour and eggs “cipettke” (from the Hungarian word “to pinch”). But when there are potatoes in the goulash, for me it's just unnecessary. If you want to cook them, then knead 300 grams of flour, 2 eggs and salt to taste thoroughly. And then pinch off hazelnut-sized dumplings from the resulting dough and place them on a board or plate. Then put everything together directly into the goulash and cook until they float off, about 5 minutes. I advise you to do them if you are only going to eat all the goulash at once. If you are cooking more than your group can eat, the chipettes will become soggy and when reheated they will simply be an unappetizing piece of soggy dough.

6-8 servings

Ingredients

• 150 grams smoked lard with layer, cut into small cubes
• 100g raw lard, coarsely chopped (to make it easier to remove later)
• 500 grams beef, arable land, ribs or brisket, cut large cubes
• 500 grams veal, arable meat, ribs or brisket, cut into large cubes
• 1 kg pork, ribs or brisket, cut into large cubes
• 300 grams onion, cut into small cubes
• 2 tbsp. sweet ground paprika
• 1 tbsp. l. smoked Hungarian paprika(can be replaced with regular sweet paprika)
• 1 tbsp. ground red hot chili pepper
• 10 grams of cumin
• 1.5 l water or broth (chicken or beef)
• 200 grams carrots, peeled, cut into rings if thin, into half rings if coarse
• 3 sweet peppers, cut into half rings
• 1 kg potatoes, peeled, cut into cubes
• 200 grams tomato, skin removed, coarsely chopped
• 150 ml dry red wine
• 1 head garlic, peeled, finely chopped

1) On a fire, place the pot in close proximity to the fire and add smoked and raw lard.

Stir-fry until enough fat has rendered to add the onion.

2) Add the onion, cover and simmer until the onion is soft.

3) When the onion softens, add paprika, cumin and chili pepper. Fry for about 1 minute, stirring constantly, until you can smell the paprika. Making sure that the paprika does not burn.

4) Add meat (beef, veal and pork), stir-fry for another 1 minute.

Hungarian goulash bograch in Transcarpathian step-by-step recipe

If you have been to Ukrainian Transcarpathia at least once, then you have probably tried the Hungarian bograch-goulash soup. Here it is masterfully prepared in any cafe or restaurant. Cooked for open fire(best done over a fire), this dish surpasses everyone’s favorite kebabs in popularity. With a slight hint of smoke and a piquant hint of Magyar paprika, this is incredibly tasty and nutritious soup replaces both the first and second courses at once.

Historians claim that bograch (shepherd's soup) was prepared three thousand years ago by pro-Hungarian nomadic tribes in their camp cauldrons. It was food that was cooked from supplies - smoked meat, boiled, sun-dried and ground beef or horse meat, adding mushrooms, forest herbs and roots collected along the way.

All modern variations on the theme of bograch are based on a recipe taken from the “Small Ugric Cook’s Book” by Karoly Gundel. His most important rule is variety of meat should be significantly more than all other ingredients. Exactly classic version We suggest you prepare bogracha. This dish takes a long time to prepare, but is very simple to prepare. In addition, with its help you can feed a large company tasty and satisfying food during an outing. But you can just as easily cook it at home.

INGREDIENTS for a 7-8 liter cauldron

Smoked lard (shponder) – 150 g
Beef – 500 g
Veal – 500 g
Pork – 500 g
Smoked ribs – 250 g
Veal or pork shank- 1 PC.
Homemade sausage – 200 g
Onions – 300 g
Carrots – 250 g
Potatoes – 1 kg.
Hot pepper to taste
Sweet pepper red and green
Tomatoes – 150 g
Ground red paprika – 3 tbsp. l.
Garlic - head
Cumin, spices
Red semi-dry wine– 150 g

For chipette (pinch dough)
Flour – 300 g
Egg – 2 pcs.
Salt

STEP-BY-STEP PREPARATION

1. In a cauldron over low heat, melt the smoked lard, cut into small cubes.

2. Add finely chopped onion to the melted fat and fry until golden brown.

3. Add ground red paprika and stir quickly. After this, add the meat cut into 4-5 cm cubes and add a little water.

4. Then put smoked ribs, a whole shank with bone into the cauldron and add water so that it covers the meat and ingredients. When the shank begins to separate from the bone, you need to take it out, remove the meat from it, cut it into large cubes and send it back to the cauldron.
5. Simmer over low heat, stirring constantly for 2-2.5 hours. If necessary, add water so that the meat is constantly in small quantity liquids.

6. While the meat is stewing, prepare the chipette. To do this, mix eggs, flour and salt into a stiff dough. We pinch off small pieces from it, lay them out on the table, lightly sprinkle with flour and leave to dry.

7. Cut the carrots into cubes, chop the hot pepper and garlic, add to the meat, salt, sprinkle with thyme.

8. Peel and coarsely chop the potatoes and add to the pot. Cook for another 20 minutes.

9. Cut into cubes Bell pepper, tomato, homemade sausage. Add all this to the bograch and mix. If it turns out too thick, add water.

10. After 15 minutes, add the chipette and cook for just a few minutes.

11. Chop a lot of greens and sprinkle on the soup.

12. Add wine, bring to a boil and turn off.

Serve in deep large plates. Bon appetit!

Bograch is a goulash made from meat, sweet peppers, paprika and vegetables. The dish came to us from Hungarian cuisine, and then became the calling card of Transcarpathia.

The recipe for bograch belongs to Hungarian shepherds, which is why it is translated as “goulash” - “shepherd”. Initially, bograch goulash was prepared in a cauldron suspended over a fire, which, in turn, is translated as “bograch”.

There are several variations of its preparation: over a fire, in a saucepan at home, in a slow cooker. Also, the list of ingredients varies depending on the recipe and personal preferences of the family where it is prepared: some do not like fatty foods, others add more hot pepper- everything is optional.

Just imagine: hot summer, green Carpathian valley, at the top there is a sheep's cradle. When the sun goes down, the shepherds make a fire near the kolyba, put a large cauldron on it and start cooking delicious dish from meat, vegetables and various spices. The aroma spreads throughout the entire area and hovers over the spruce trees for a long time, attracting tourists passing by with hiking backpacks.

Bograch in Transcarpathian style

Get ready, the preparation will not be easy, because bograch is business card Transcarpathian cuisine. Therefore, the residents of this region put their souls into the recipe.

Ingredients for preparing bograch in Transcarpathian style for five servings:

• 500 grams of beef
• 500 grams smoked pork ribs
• 500 grams of veal
• 50 grams of lard with meat layers
• 2 smoked sausages
• 1 bell pepper
• 4 potatoes
• 4 cloves garlic
• Half a teaspoon of ground chili pepper
• 2 hot green peppers
• Half a teaspoon of dry thyme
• Black ground pepper, salt to taste
• Greens to taste - dill, parsley
• 1 tablespoon sweet red paprika
• 2 tomatoes
• 4 pieces onions
• 2 carrots

When all the ingredients have been found and purchased, you can start cooking the bograch itself. Be patient, but the result will not disappoint.

The process of preparing the traditional Transcarpathian bograch:

Step 1. Find a large, roomy pan with a thick bottom and a good coating on the inside. There will be a lot of dishes, since the recipe is designed for five hungry men J

Step 2. Cut the lard into small pieces. Place the pan on the fire and fry it a little.

Step 3. Finely chop the onion and fry it along with lard. It is best to simmer the onion a little under a closed lid.

Step 4. Cut smoked meats, veal and beef into cubes.

Step 5. If the onions and lard are fried, sprinkle it all with a spoon of paprika and stir.

Step 6. Place the chopped meat in the pan as well. Fill with water until it covers the meat completely. Let's do strong fire and bring to a boil.

Step 7 As soon as the water boils, turn the heat to low and let it simmer for 2.5 hours, stirring regularly.

Step 8 In order for bograch to comply with all the culinary canons of Transcarpathia, it is necessary to prepare chipettes - small dumplings with which this rich dish is eaten aromatic dish. Take an egg, a little water and flour, knead the dough. Analogues of chipettes can be considered pasta from durum varieties wheat - they are also suitable for bograch.

Step 9 When the meat is cooked, you need to remove the bones from the ribs.

Step 10 Cut the carrots into cubes, mix with hot pepper, chopped garlic and add to the meat.

Step 11 Throw in pepper petals and thyme.

Step 12 Wash the potatoes, peel them, cut them into cubes and also put them in the pan. Add water until all ingredients are covered. All this should be cooked for half an hour over low heat.

Step 13 Now cut the peppers, tomatoes and sausages into small cubes. Throw into the pan and stir. Add more water and cook for half an hour.

Step 14 When the chipettes are dry, pour them into the pan. Stir.

Step 15 Finely chop the greens and pour into the pan. The more it is, the fresher and more aromatic the bograch will be.

Step 16 Mix everything in the pan again and add a glass of red wine for piquancy. Bring to a boil.

Bograch is ready! Ours turned out to be very rich, filling and fatty. cooking masterpiece, which is so loved in Transcarpathia.

Bon appetit!

Bograch on fire in a cauldron

Traditional bograch is prepared over a fire. But it is worth noting that this dish is not suitable for tourist trip, since you need to carry a lot of food, as well as meat, which can quickly spoil. Rather, bograch can be cooked at dachas or at short picnics in nature.

Ingredients:

• 200 grams of smoked lard
• 400 grams of onions
• 20 grams of cumin
• 1 tablespoon sweet paprika
• 400 grams of pork meat (neck)
• 300 grams of pork (nuts)
• 500 grams smoked pork ribs
• Spices to taste (suitable for meat, steaks, grill)
• 300 grams of carrots
• 800 grams of red bell pepper
• 500 grams of tomatoes
• 1 kilogram of potatoes
• Half tablespoons of sugar
• 3-4 bay leaves
• 300 grams dumplings
• 1 bunch of parsley
• 20 grams of garlic

To start cooking bograch, light a fire. Also, you need to do this in such a way that it is convenient to place a tripod above it and hang the boiler.

Preparation progress:

Step 1. Take the lard and remove the skin from it. Cut it into small cubes, do the same with other meat. Same with smoked ribs.

Step 2. Finely chop the onion. Cut the tomatoes and potatoes into cubes. Finely chop the greens and grate the garlic on a fine grater or pass through a garlic press.

Step 3. Place the kettle on the fire for a few minutes to warm it up. Add the lard and fry it until the fat separates, stirring constantly. Then, add onion and cumin.

Step 4. When the onion is browned, add paprika.

Step 5. Throw the ribs and lard skins into the cauldron and add more spices. If the consistency turns out thick, add water. All ingredients must be simmered for an hour, constantly stirring and adding water so that nothing sticks to the bottom.

Step 6. Chop the carrots, add to the pot, stir. Add a little more water and simmer for 20 minutes.

Step 7 Now it's time for peppers, potatoes, tomatoes. We put all this into the cauldron, stir, add paprika, Bay leaf, sugar, chili pepper and more water so that the soup does not turn out too thick. Mix again.

Step 8 Prepare the dumplings: take flour, egg, salt, a little water, mix everything and roll into small balls. First boil them and throw them into the cauldron.

Step 9 Add fresh herbs, remove from heat and let stand for 20 minutes. Don't worry, it won't have time to cool down yet. Before serving, add garlic, stir and serve.

Bon appetit!

Bograch goulash in Hungarian style

Ingredients for preparing bograch in Hungarian style for a company of 6-8 people:

• 150 grams of smoked pork lard with a layer. Pre-cut it into small cubes
• 100 grams of raw pork lard, coarsely chopped - before serving we will remove it from the dish
• 500 grams beef - cut into cubes
• 500 grams of veal - cut into cubes
• 1 kg of pork (you can take ribs) - cut into cubes.
• 300 grams of onions, finely chopped
• 1 tablespoon traditional Hungarian smoked paprika. If it is difficult to find, you can replace it with regular sweet
• 1 tablespoon ground red hot pepper
• 10 grams of cumin
• One and a half liters of water or chicken broth. Beef will also work, but bograch will be richer
• 200 grams of carrots - pre-cut into thin rings
• 3 bell peppers - cut into small pieces
• 1 kilogram of potatoes
• 200 grams tomato, cut into cubes
• 150 milliliters dry red wine
• 1 head of garlic

We will cook bograch goulash over a fire.

Step 1. Place the pot over the fire, and when it warms up, add two types of lard (smoked and raw).

Step 2. The fat should evaporate a little, then add the onion. Cover and leave for a few minutes until the onions become translucent.

Step 3. Add paprika, cumin, chili pepper. Mix all this and fry for a few more minutes. It is imperative to stir constantly, since it is extremely difficult to reduce the temperature of the fire.

Step 4. Place meat in the cauldron - veal, beef and pork. Stir and fry for a few more minutes.

Step 5. Add water, salt, stir. Cover the boiler with a lid, and when everything boils, raise the boiler a little from the fire, and distribute the firewood so that the bograch does not boil constantly, but gurgles a little. Now leave to cook for an hour, also remembering to stir.

Step 6. Throw carrots and bell peppers into the cauldron - they will take the longest to cook among the vegetables.

Step 7 Now the potatoes.

Step 8 When the vegetables become soft, add the tomatoes and pour in the wine. Then, leave the goulash to simmer for 20 minutes.

Step 9 Add finely chopped garlic, remove from heat and let simmer for 10-20 minutes.

Our bograch goulash in Hungarian style is ready. Bon appetit!

Bograch with beans - Hungarian goulash

One of the variations of bograch is its beef version with the addition of beans.

Ingredients:

• 2-3 white onions
• 2 tablespoons sweet paprika
• 2 kilograms of beef shoulder
• 3 carrots
• 3 bell peppers
• Cumin, salt, bay leaf to taste
• 400 grams of boiled red beans. You can also use canned one.

Goulash is best cooked outdoors in a cauldron over a fire. Since it is difficult to take all the ingredients on a hike, we recommend preparing bograch with beans at the dacha or on an outdoor picnic. Such a hearty and rich dish can feed even a large group of men.

Cooking method:

Step 1. Take a cast iron pot with a capacity of approximately 8 liters.

Finely chop the onion and fry it in a cauldron.

Step 2. When it has become translucent, sprinkle the onions with paprika and stir.

Step 3. It's time for meat. Cut it into small cubes and place it on the bottom of the cauldron. The meat should be browned on all sides and not burn, so stir constantly.

Step 4. Cut the carrots into thin slices and place them in the cauldron with the meat and onions, stir.

Step 5. Now add pepper, salt, add a pinch of cumin and stir. Add boiling water little by little.

Step 6. When the meat is cooked, namely soft, add beans and bay leaves to the pot. When the goulash is almost ready, add fresh herbs and crushed garlic in a mortar. Before serving, remove the bay leaf.

Bon appetit!

Bograch in a slow cooker

Traditionally, bograch is cooked over a fire in a cauldron, but for home cooking, a slow cooker is perfect, since its bowl imitates a cauldron - everything is cooked in one container.

Ingredients for preparing rich bograch in a slow cooker:

• 200 grams of meat
• 3 potatoes
• 1 onion bulb
• 1 bell pepper
• 1 carrot
• 30 milliliters dry red wine
• 1 teaspoon ground red paprika
• 2 tablespoons tomato paste
• 30 milliliters vegetable oil
• Salt to taste

The process of preparing bograch:

Step 1. Cut the meat large pieces. Cut the potatoes, onions, sweet peppers into cubes, and grate the carrots.

Step 2. Pour a little oil into the multicooker bowl, add carrots and onions. Turn it on to the “Baking” or “Frying” mode, leave for a while so that everything is fried.

Step 3. Place the meat on top of the sautéed vegetables and cook for another 10 minutes.

Step 4. Switch the multicooker to the “Stew” mode and set the time to 1 hour. Add 100 milliliters to vegetables and meat hot water and simmer for 15 minutes.

Step 5. Add tomato paste, stir.

Step 6. Pour potatoes and sweet peppers into the multicooker bowl. Stir, add salt and add wine.

Step 7 Just before it’s ready, add finely chopped fresh herbs, stir and serve.

Bon appetit!

Secrets of cooking bograch

1. Historically, goulash was prepared from those types of meat that were easily available to shepherds: beef, veal, lamb. And if there was a successful hunt the day before, it was cooked from various game.
2. From lamb they take shoulder and neck, and from beef - brisket, tenderloin, hind leg flesh or shoulder. From pork - ham, back, brisket and neck.
3. Pork loin and ham are not very suitable for making goulash, as it will come out dry and tough.
4. In order for bograch to turn out “correct,” the recipe must contain several types of meat, for example, beef, shank, ribs and veal.
5. Also, bograch is not prepared without smoked lard with a layer and homemade sausages.
6. As for spices, a traditional bograch cannot do without paprika, thyme, garlic and hot pepper.
7. If you decide to cook bograch in the fresh air, you need to start cooking it on a blazing fire, and not on coals.
8. If you don't like too fatty and rich dishes, exclude lard from the recipe. Leave lean meats and smoked ribs.
9. It is better not to squeeze the garlic in a garlic press, but to chop it. You also need to add it at the very end, just before serving. This is how its aroma will be preserved best.
10. If the recipe you choose contains dumplings (chipetke) and potatoes, we suggest choosing one.
11. There are recipes for bograch with ingredients such as sauerkraut, beans, peas, mushrooms, apples, prunes. Spices used include basil, parsley and dill. Instead of meat, soy or fish are added, and instead of water, wine or broth is added.
12. Potatoes can be replaced with pasta, vegetables, mushrooms or cereals.
13. So that the bograch acquires unexpectedly pleasant aroma And spicy note- place a branch or several juniper fruits in the cauldron during cooking. It grows in the Carpathians, where, in fact, this dish is often prepared.
14. While frying the onions, add a spoonful of sugar to the cauldron. It caramelizes quickly and gives the onions a special aroma and color.
15. If not fresh tomatoes, they can be replaced tomato paste or canned lecho.
16. In bograch, the main thing is not to overdo it with spiciness, so the proportions of red pepper must be respected, taking into account other ingredients and the volume of the dish.
17. If you are planning a trip to Transcarpathia, you can find a special mixture of seasonings for bograch goulash in small stores there.

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