How To Cook Bograch In Transcarpathian: Recipe + Photo

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to cook bograch in Transcarpathian style: recipe with photo

If you like rich spicy dishes with meat, then you should definitely try to cook bograch. Today we will tell you how to properly make this soup, which is also called goulash in Transcarpathian or Hungarian. Consider several options for the recipe for its preparation.

Content

• 1 Bograch's story
• 2 Ingredients

• 3 Recipes

  • 3.1 At home (on the stove)

    3.1.1 Hungarian bograch with chipsets (video)

  • 3.2 At the stake

    3.2.1 Bograch in Transcarpathian style in a cauldron (video)

• 4 Tips for preparing a traditional meal
• 5 How to cook Transcarpathian goulash soup (video)

Bograch history

Bograch, as we know him now, is about 500 years old. In those distant times, the Hungarians fought with the Turks, who, as you know, are very partial to meat dishes and spices. True, initially, paprika was not added to meat with spices and roots. It later became one of the main ingredients.

Legend has it that the Turkish chef overdid it by pouring too much paprika into the cauldron. The soldiers refused to eat: they were afraid to set fire to the steppe with their breath. But the captured Ugrians realized: the more of this seasoning in the dish, the less chances that the Turks will take it away. This is how a new spicy dish appeared in Hungarian cuisine, accessible to many.

Traditional bograch is cooked in a pot over a fire

Traditionally, bograc is cooked over a fire in a kettle (the word bograc itself is translated as “kettle”). Fresh air, nature, smoke from burning wood contribute to the creation of a specific taste. But now it is allowed to cook at home, using a stove, or even better - an oven.

Ingredients

The Transcarpathian bograch, like any popular dish among the people, has as many recipes as there are people who cook it. Each hostess knows a couple of secrets, thanks to which the goulash soup becomes unique. However, there is a standard set of ingredients. You will need:

• beef (shoulder);
• bacon or smoked lard;
• bulb onions;
• paprika;
• potatoes;
• Red pepper;
• tomatoes;
• carrot;
• spicy pepper;
• garlic, salt, cumin, celery or parsley to taste.

Of course, in the classic recipe, which was used in the 15-16th century, potatoes are not provided, since at that time they were inaccessible to most of the product. Now it has become an obligatory component of the bograch.

In addition to the main ingredients, a little semi-dry red wine is often added to bograch. Many culinary specialists replace veal with pork or use these types of meat in equal 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, you should use beans (about 350-400 grams), and you need to add it along with the meat.

And do not forget that a real bograch cannot be imagined without a chipette - dumplings or pieces of plucked dough. For these, you need flour, eggs, and salt to taste. Sometimes, instead of a chipette, they add finely chopped savoy cabbage, vermicelli or a little rice. Season the bograch with sour cream before serving to keep it thicker.

Recipes

Let's consider several ways to prepare a dish. These recipes will come in handy at home and when going out into the nature with a large company.

At home (on the stove)

In winter, leaving the countryside is not always an affordable option, but you want to pamper yourself with a delicious rich soup. Therefore, you can cook bograch at home using the stove top.

If you live in a private house and you have a stove, then the dish will turn out to be almost traditional. It is best to use a small pot or cast iron. A cast iron duck is perfect. If you are going to cook on the stove, then you can do with a regular pan (aluminum or enamel). In this case, frying will need to be done in a pan.

You will need:

• 500 g of meat (veal, lamb or pork);
• 2 large onions;
• 100 g of 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 of cumin;
• 3 tablespoons of semi-sweet red wine (if desired, add 100 g);
• 2 carrots;
• 6 potatoes;
• 1 teaspoon sweet paprika
• 1 teaspoon black pepper
• 1 egg;
• 1 cup flour.

1. Melt the lard or fat in a skillet. Put the chopped onion there and simmer until transparent.

   

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

2. Rinse the meat, cut the pulp into small cubes. Place in a bowl where the onions are stewed.

3. Sprinkle everything with paprika. Fry, stirring constantly.

   

   Add meat and paprika, fry food

4. Cut the peeled and washed carrots into cubes and place with the meat. Simmer for about 10 minutes, stirring constantly.
5. Pour boiling water over the tomatoes, remove the skin. Slice and place in a bowl where the grilled meat is cooked. Add chopped bell pepper there.
6. Add lecho, salt and pepper, simmer for another 10 minutes.

7. If you cooked meat in a skillet, transfer it to a saucepan with high sides and pour in 1.5 liters of boiling water. Add salt and pepper and simmer for 30 minutes.

   

   Once the roast is completely done, transfer it to a large saucepan, add water and simmer

8. In the meantime, cook the dumplings. Pour flour into a bowl, add egg and salt (no water). Knead a firm dough.

   

   Make a dumpling dough

9. Roll out and tear the dough into small pieces (no more than 2 cm). Sprinkle the finished dumplings with flour. Let them dry a little.

   

   Sprinkle flour on the chipset and leave to dry

10. Peel and chop the potatoes and add to the pot. Top up with about 1 liter or a little more boiling water if you like a not very thick soup. Add dumplings and cook until tender, about 40 minutes.

11. Add finely chopped herbs and garlic, wine, sprinkle with caraway seeds. After 15 minutes, you can remove the bograch from the stove. Let it steep for about half an hour, after which you can serve it to the table.

    

    Top up with water, add potatoes, dumplings, herbs and seasonings

Many 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 aroma to the dish, mixing with the rest of the products. It depends on your own preference.

Hungarian bograch with chipsets (video)

youtube.com/watch?v=v937DrxXXHw

At the stake

This is a classic option that is perfect for a large company during outdoor recreation. Cooking will take 2 hours and 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 cook rich bograch over a fire

In addition to a 6 liter pot, you will need:

• 250 g smoked bacon;
• 4 large onions;
• 2 medium carrots;
• 1.5 kg of potatoes;
• 2 tablespoons sweet paprika
• 1.5 kg pork and veal ribs.

1. Finely chop the smoked bacon, pour it into a pot over the fire. Melt until golden brown. Peel the onion in the meantime.

   

   Melt the finely chopped bacon in a pot

2. Chop the onion finely (if you decide to cut it in half rings, make them thin), add to the pot and fry in the melted lard.

   

   Saute the onions in melted bacon

3. After the onion turns golden, gradually add the paprika to the boiling fry. It will give bograch not only a peculiar taste, but also a bright color, which is so necessary for this dish. Stir constantly. The paprika should be soaked in hot fat, but under no circumstances burn, otherwise it will simply settle to the bottom.

   

   Add paprika and mix well

4. Add the carrots, previously cut into slices.

5. After stirring the paprika, add the meat immediately. Prepare it in advance. The more ribs you have, the better. Cut the pulp into small pieces, about 3 X 3 cm. Do not forget that there should be a lot of meat: it is the basis of the bograch.

   

   You need to put more meat in bograch

6. Stir the food thoroughly and add water to the pot so that it covers the contents. Add spices. You can buy special seasonings for goulash or meat dishes at the store in advance: they contain the required amount of salt. In this case, you will need 1 heaped tablespoon of seasoning for that amount of meat. Close the pot and simmer, stirring occasionally, for as long as possible.

   

   Place meat, seasonings, water, and simmer in a fried pot

7. When the meat is completely cooked, add the potatoes, cut into small cubes, add water to the required volume and add the same seasonings to taste. Cook until potatoes are ready.

   

   Add potatoes, some more water and seasonings and cook until cooked

8. Add finely chopped fresh herbs to the kettle about a minute before the meal is ready.

Done! Pour bograch into bowls and enjoy the taste!

Bograch in Transcarpathian style in a cauldron (video)

Tips for preparing a traditional meal

Remember to taste your bograch while you cook. It's no secret that almost any dish can be corrected with spices if something goes wrong. By adding this or that seasoning, you will eventually find the optimal ratio that will become your highlight. After all, bograch is somewhat akin to borscht: how many housewives, so many recipes.

Do not be afraid to experiment with cooking bograch: you can create your own unique recipe

If you are cooking bograch over a fire, follow an ancient culinary ritual: removing the dishes from the fire, immerse a flaming firewood from a fruit or hardwood tree in a boiling soup for a few seconds

When frying onions, add a teaspoon of granulated sugar. It caramelizes quickly, which makes the dish more aromatic and takes on a special shade.

While cooking, add a sprig of juniper or some juniper fruit to the pot. This will give bograch an exquisite taste.

How to cook Transcarpathian goulash soup (video)

Bograch in Transcarpathian style in a cauldron (video)

We hope you will appreciate the bograch and it will become one of your family's favorite dishes. We look forward to your comments and advice. Bon Appetit!