Bograch (Hungarian goulash in Transcarpathian style)

Bograch (Hungarian goulash in Transcarpathian style)

Bograch (goulash cooked in a cauldron) is an unusually tasty meat dish that is very popular in Transcarpathia. Bograch is prepared from beef with potatoes, carrots, peppers, tomatoes and a huge amount of paprika.

We prepare the ingredients for making bograch (goulash in a cauldron).
Cut the beef into pieces.

How to cook bograch (Hungarian goulash in Transcarpathian style):

Cut the bacon into small cubes.

Peel the onion and cut into thin quarter rings.

Peel the carrots and grate them on a large grater.

Place chopped bacon in a cauldron and add 2 tbsp. spoons of vegetable oil. Fry the bacon over low heat, stirring constantly, for 15 minutes.

Add the onion and fry until slightly golden (don’t forget to stir so the onion doesn’t burn).

Then add carrots and simmer for 2-3 minutes.

Add paprika and stir until the spice is moderately distributed and absorbs all the fat.

Place the meat, hot peppers and chopped garlic into the cauldron. Add a little water to cover the meat. Bring to a boil, reduce heat and simmer the beef in a cauldron for 1.5 hours.

Peel the potatoes and cut them into medium-sized cubes, cut the tomatoes into small cubes, peel the seeds and chop the peppers, chop the greens.

30 minutes before the meat is ready, add salt. When the meat is actually ready, add potatoes, peppers and tomatoes. Simmer until all ingredients are ready.

Add half the greens to the bograch and lightly boil the goulash in a cauldron.

Bograch (Hungarian goulash in Transcarpathian style) is ready.

We serve bograch right away.

Before serving, sprinkle the goulash with chopped herbs.
Bon Appetit everyone!

1

Thanks for the recipe) very tasty.

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of website materials, a hyperlink to www.RussianFood.com is required.

The website administration is not responsible for the results of the implementation of the given culinary recipes, methods of their preparation, culinary and other tips, the performance of the resources to which hyperlinks are located, and for the content of marketing advertisements. The website administration may not share the views of the creators of articles posted on the website www.RussianFood.com

This website uses cookies to provide you with a better service. By remaining on the website, you agree to the website's policy regarding the processing of individual data. AGREE

How to properly cook bograch in Transcarpathian style: recipe with photos

If you love rich, spicy dishes with meat, you should definitely try cooking bograch. Now we will tell you how to properly create this soup, which is also called goulash in Transcarpathian or Hungarian. Let's look at several recipe options for making it.

History of Bograch

Bograch, as we know it at the moment, is already about 500 years old. In those distant times, the Hungarians fought wars with the Turks, who, as is clear, are very partial to meat dishes and spices. True, at first paprika was not added to meat with spices and roots. It was later that it became one of the main ingredients.

Legend says that the Turkish cook overdid it by pouring too much paprika into the cauldron. The warriors refused lunch: they were afraid of setting fire to the steppe with their breath. But the captive Ugrians realized: the more of this seasoning there is in a dish, the less chance that the Turks will take it away. This is how a new spicy dish arose in Hungarian cuisine, accessible to almost everyone.

Ordinary bograch is cooked in a cauldron over a fire

Usually bograch is cooked over a fire in a cauldron (the word bograc itself is translated as “kettle”). The freshest air, nature, smoke from burning wood contribute to the creation of a specific taste. But at the moment it is also possible to make it at home, using a stove, or even better, a stove.

Ingredients

Transcarpathian bograch, like any popular dish, has as many recipes as there are people who cook it. Any housewife understands a couple of secrets that make goulash soup inimitable. But there is the usual set of ingredients. You will need:

• beef (shoulder part);
• bacon or smoked lard;
• bulb onions;
• paprika;
• potato;
• reddish pepper;
• tomatoes;
• carrot;
• hot peppers;
• garlic, salt, cumin, celery or parsley - to taste.

Naturally, the traditional recipe, which was used in the 15th–16th centuries, does not include potatoes, because at that time it was a product difficult to access for most. At the moment, it has become an indispensable component of bograch.

Pay attention! It is necessary to take potatoes that are not too crumbly, so that their pieces retain their shape and do not become mashed. If possible, use the Romansa, Izora and other early or mid-ripening varieties.

In addition to the main ingredients, slightly semi-dry reddish wine is often added to bograch. Almost all chefs replace veal with pork or use these types of meat in similar proportions. Instead of bacon, you can use smoked ribs and homemade sausage.

Meat and paprika are the main ingredients of real bograch

Bograch with beans is also very popular. If you decide to cook it, keep in mind that you will need to exclude potatoes and cumin from the list of main ingredients. Instead, beans should be used (approximately 350–400 g), and they should be added immediately with the meat.

And don’t forget that a real bograch cannot be imagined without chipettes - dumplings or pieces of plucked dough. For them, you will need flour, eggs and salt to taste. From time to time, instead of chipette, add finely chopped savoy cabbage, vermicelli or a little rice. Season the bograch with sour cream before serving to make it thicker.

Recipes

Let's look at several methods of preparing the dish. You will need these recipes at home and when traveling outdoors with a large group.

At home (on the stove)

In winter, going out into the countryside is not always an available option, but you want to treat yourself to a tasty, rich soup. Therefore, you can cook bograch at home using a stove.

If you live in a private home and have a stove, then the dish will turn out almost ordinary. It is best to use a small pot or cast iron. A metal duck pot is perfect. If you cook on the stove, you can get by with an ordinary pan (aluminium or enamel). In this case, the frying will need to be done in a frying pan.

• 500 g of meat (veal, lamb or pork);
• 2 large onions;
• 100 g pork fat or lard;
• 2 large tomatoes;
• 4 tablespoons lecho;
• 2 bell peppers;
• ½ teaspoon red hot pepper;
• 1 bunch of greens - dill, parsley;
• 5 cloves of garlic;
• ½ teaspoon cumin;
• 3 tablespoons of reddish semi-sweet wine (you can add 100 g if desired);
• 2 carrots;
• 6 potatoes;
• 1 teaspoon sweet paprika;
• 1 teaspoon black pepper;
• 1 testicle;
• 1 cup flour.

1. Melt lard or fat in a frying pan. Place the chopped onion there and simmer until transparent.

   Melt the fat in a frying pan and fry the onions in it

   Add meat and paprika, fry the food

   After the frying is one hundred percent ready, transfer it to a large saucepan, add water and simmer

   Prepare the dumpling dough

   Sprinkle the chipette with flour and leave to dry.

   Add water, add potatoes, dumplings, herbs and seasonings

   Almost all housewives prefer to add chopped garlic at the very end of cooking, so that it does not have time to give all the taste and smell to the dish by mixing with other products. It depends on your own preferences.

   Hungarian bograch with chipettes (video)

   At the stake

   This is a traditional option that is perfect for a large group during an outdoor recreation. Production will take 2 hours 20 minutes, of which you will need half an hour to prepare the ingredients, and the rest of the time to cook the bograch.

   It will take you 2 hours and 20 minutes to make rich bograch over a fire.

   Not counting the 6 liter pot. will be useful for you:

   • 250 g smoked lard;
   • 4 large onions;
   • 2 medium sized carrots;
   • 1.5 kg of potatoes;
   • 2 tablespoons sweet paprika;
   • 1.5 kg pork and veal ribs.
   1. Finely chop the smoked lard and pour it into a pot over the fire. Melt until golden brown. Meanwhile, peel the onion.

      Melt finely chopped lard in a pot

      Fry onions in melted lard

      Add paprika and stir well

      You need to put more meat in bograch

      Place the meat and seasonings into the frying pot, add water and simmer

      Add potatoes, a little more water and seasonings and cook until fully cooked.

      Ready! Pour bograch into plates and enjoy its taste!

      You probably noticed that this recipe does not use chipette dumplings. In nature, you don’t always have the desire or opportunity to work with dough, but you can add them if you wish.

      Bograch in Transcarpathian style in a cauldron (video)

      Tips for making a regular dish

      Don’t forget to taste your bograch while you’re cooking. It's no secret that almost any dish can be corrected with the help of spices if something goes wrong. By adding one or another seasoning, over time you will find the best ratio that will become your highlight. After all, bograch is in some ways akin to borscht: as many housewives as there are, so many recipes.

      Don’t be afraid to experiment with making bograch: you can make your own unique recipe

      If you are cooking bograch over a fire, perform an ancient culinary ritual: while removing the dishes from the heat, dip a burning firebrand made of fruit or hardwood into the bubbling soup for a few seconds.

      When frying onions, add a teaspoon of granulated sugar. It quickly caramelizes, causing the dish to become more aromatic and take on a special color.

      During cooking, add a sprig of juniper or a little of its fruit to the pot. This will give bograch a unique taste.

      How to cook Transcarpathian goulash soup (video)

      Bograch in Transcarpathian style in a cauldron (video)

      We hope that you will appreciate bograch and it will become one of your family’s favorite dishes. We look forward to your explanations and advice. Bon appetit!

      What is bograch? And how to cook it? Crafting recipe

      Bograch is a Hungarian soup that is also very popular in Transcarpathia. The other names of bograch are bogorash, bogorosh, Magyar goulash, bograch-goulash, bograch-guyash. This soup is very filling and easy to make.

      Bograch - people don’t cook on the stove at home. This name already has a meaning and a manufacturing method - it comes from the Hungarian “bogrács”, which translates as “kettle”. The history of the dish goes back to the times when the Hungarians still lived in the Urals and “dealt” with the Turks. They say that the most basic ingredient of bograch - paprika - ended up in the dish by accident. The Turks slightly overdid it when they cooked meat with roots and spices. The cook poured paprika into the cauldron, and the entire Turkish army was afraid to set fire to the steppe with their breath and refused dinner. Food was given to the captured Ugrians, and they realized that if they add a lot of paprika to the food, the Turks will not take it away and they will not get anything.

      It is clear that in the 15-16 centuries potatoes were not added to bograch. The recipe for bograch has not actually changed, although it is prepared very differently, but the base is the same. Even beef goulash is very similar to bograch, although it is prepared slightly differently.

      This is where we begin our acquaintance with Hungarian cuisine.

      For bograch you need: - veal or not very fatty pork - 1.5-2 kg, pork fat or bacon - about 100-150 g, onions. - 3 pieces, carrots - 2-3 pieces, paprika - 3-4 tbsp, salt, pepper, garlic - to taste, potatoes - about 2 kg, hot pepper - one pod, tomatoes - 3-4 pieces, tomato pasta - 2-3 tbsp, a lot of greens.

      Juicy meat - shoulder part, ribs, shank - cut into cubes. Fry finely chopped onions and carrots in melted fat until golden brown. Reduce heat, put paprika in not very hot fat, stir quickly, add meat, chopped garlic, add a little water and, stirring from time to time, continue to simmer over low heat. Add water as needed, but always little by little, so that the meat is not cooked, but stewed in a small amount of water. While the meat is stewing, peel and cut the potatoes, hot peppers, and tomatoes. When the meat is almost ready, let the juice evaporate so that almost only fat remains in the pan, add potatoes to the meat, stir well, add water and simmer until the potatoes are half cooked, add hot peppers, tomato and tomatoes. At the end add a lot of greens.

      There must be a LOT of meat in the bograch, the bograch must be thick.

      Just look at the beauty that comes out of it all. There are quite a few recipes for this soup. This is just one of them.

      Bograch in Transcarpathian style

      During our summer vacation, we visited a restaurant behind the Highest Pass in Yablunytsya, recognizable for its unique flavor of Hutsul cuisine. Transcarpathia serves its national dish in any yard - bograch, and, without reading the pages of the menu, we ordered the first dish for ourselves, specifically it - Transcarpathian bograch. I liked it so much by its smell and richness of taste that after returning it I decided to amuse and amaze my friends with my brand new dish. Bograch is beef goulash, supplemented, depending on the level of action, with pork or lamb, stewed with the addition of a huge amount of reddish bell pepper, paprika, tomatoes, and for satiety, dumplings are added to it, and “according to them,” “chipettes.” I understand that Bograch goulash is cooked in nature in a pot, and if closer to history, the shepherd people added it to it, which they were much better at in their own abilities, just to make it more satisfying. I decided to cook it in a Russian oven, but it will also be very tasty on the stove. Well, if you have the opportunity to create it in the oven, reviews of your culinary skills will outshine the expectations of family and guests. The dish that I offer is designed for 10-12 people, and is prepared in a 6-8 liter container or pot.

      Ingredients for “Bograch in Transcarpathian style”:

      • Lard (preferably with a layer of salt or in spices, coarsely cut into cubes) - 200 g
      • Pork (medium-sized cubed shoulder) - 300 g
      • Beef (brisket, cut into large pieces) - 300 g
      • Veal (cut into small cubes) - 200 g
      • Onions (cut into small cubes) - 250 g
      • Tomato (pour boiling water over, remove skin, chop coarsely) - 250 g
      • Carrots (cut into cubes or grated on a medium grater) - 200 g
      • Bell pepper (cut into large pieces) - 2 pcs.
      • Potatoes (cut into cubes) - 800 g
      • Sweet paprika (reddish ground) - 3 tbsp. l.
      • Cumin - 2 tbsp. l.
      • Garlic (peel and squeeze using a garlic press) - 4 cloves.
      • Reddish hot pepper (you can change 1 tbsp reddish pepper) - 1 pc.
      • Reddish semi-dry wine – 150 g
      • Greens (parsley, cilantro) - 1 bunch.
      • Water (pour to the level of the neck of the pot) - 3 l
      • Salt (to taste) - 2 tbsp. l.
      • Wheat flour / Flour (for the production of dumplings) - 1 cup.
      • Chicken egg - 1 piece

      Production time: 120 minutes

      Number of servings: 10

      Nutritional and energy value:

      Ready meals
      kcal 5225.2 kcal	proteins 218.8 g	fat 303.9 g	carbohydrates 395 g
      Portions
      kcal 522.5 kcal	proteins 21.9 g	fat 30.4 g	carbohydrates 39.5 g
      100 g dish
      kcal 82.3 kcal	proteins 3.4 g	fat 4.8 g	carbohydrates 6.2 g

      Recipe “Bograch in Transcarpathian style”:

      Place chopped lard in a heated frying pan and melt until golden brown cracklings form.

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

      Dump in the paprika and stir for a few minutes.

      Add diced meat

      After this, add the chopped bell pepper, add a small amount of water to the carrots and simmer for 15-20 minutes.

      It’s time to add chopped tomatoes, from which we remove the skin, having previously poured boiling water over them, add cumin, reddish hot pepper cut into small pieces and simmer, stirring occasionally for another 15-20 minutes.

      Peel the potatoes and pour them into medium-sized cubes into a pot and fill them with water.

      Pour the contents of the frying pan into the pot, add the required amount of water, salt and put everything in the oven for 40 minutes

      Making dumplings (chipettes) begins by making dough from egg flour and adding water.

      Pinch off the dough into a huge number of chipettes up to 1 cm in diameter and leave to dry slightly

      Add chipettes, chopped garlic, chopped herbs to the pot. Before sending the bograch back to the oven, pour reddish wine into the pot and stir again. Add salt as needed and place in the oven for 20-30 minutes.

      If the chipettes float to the surface of the goulash, we can assume that the bograch is ready and can be served.

      Good luck to everyone in making bograch. It is served in deep plates in large portions of 400-500 ml. Our guests asked for more, and I happily poured them an additional plate, telling them legends about ancient Hungarian shepherds who cooked their ritual dishes in their own steel cauldrons, which were not forgotten even at weddings.

      Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

      Join our group on Odnoklassniki and get the latest recipes every day!

      Share the recipe with friends:

      Do you like our recipes?

      BB code for insertion: BB code is used on forums

      HTML embed code: HTML code is used in blogs, for example LiveJournal

      How will it look?
      

      Similar Recipes

      Roast

      • 30
      • 67
      • 19419

      New Year's goose in cinnamon with plums

      • 42
      • 96
      • 7009

      Vegetable stew with chicken “Hungry Dad”

      • 29
      • 190
      • 51562

      Well, very lazy cabbage rolls

      • 9
      • 58
      • 8249

      Pork ribs in a cauldron

      • 13
      • 115
      • 2874

      Just a delicious omelette

      • 34
      • 22
      • 16342

      Cassoulet in a cauldron

      • 13
      • 112
      • 2020

      Braised cabbage with smoked ribs

      • 28
      • 138
      • 29235

      Beef stewed with quince and carrots

      • 43
      • 42
      • 2058

      Try cooking together

      Tender salad

      • 133
      • 456
      • 106771

      Layered snack cake

      • 81
      • 1621
      • 32803

      Honey cake “Spartak” with raspberries

      • 235
      • 1268
      • 44237

      Comments and reviews

      • All
      • Prescription questions
      • Reviews

      February 27, 2018 deputat43 #

      March 24, 2018 Kozyrnaya # (recipe creator)

      October 22, 2015 lenchik-m #

      October 19, 2015 gourmet1410 #

      October 12, 2015 This is Me #

      October 12, 2015 Aigul4ik #

      October 12, 2015 Kuss #

      October 12, 2015 0952577181 #

      October 12, 2015 Elenochka26 #

      Leave a comment or review about the recipe

      Register, or log in if you have already registered.

      You will be able to log into the website without registering or entering a password by using your own account on the following websites: