Bograch. Bograch goulash (Bogracs gulyas) Plyatsok bograch recipe

Bogrács (bogrács - bowler hat) is a Hungarian dish that is traditionally made in a bowler hat. Hence its name. This dish is a kind of goulash soup, which is prepared with a lot of hot spices. The main "chip" of the dish is also the inclusion of chipette - dumplings from pieces of plucked dough.

On average, the calorie content is about 150 kcal per 100. This figure may vary depending on the fat content of the meat. Let's consider step by step and with a photo how to cook bograch yourself at home on a stove or on a fire in field conditions.

Transcarpathian bograch on a plate

It is not always possible to leave the city in winter, so Transcarpathian bograch can be cooked at home. But if you live in a private house with a stove, the dish will turn out great. When cooking, use a cast-iron or medium-sized pot, or a cast-iron roaster. If you are cooking on the stove, take an enamel or aluminum pan.

Composition of products:

• Large onions, tomatoes, bell peppers and carrots - two each;
• One egg;
• Lamb, veal or pork - 0.5 kg;
• Lecho - four large spoons;
• Garlic five cloves;
• Potatoes - 6 pieces;
• A glass of flour;
• Pork fat or lard - 100 g;
• Red hot pepper and cumin - 0.5 small spoons each;
• Semi-sweet red wine - three tablespoons;
• Parsley, dill - a bunch;
• Black pepper and sweet paprika - one teaspoon each.

Cooking scheme:

1. We take a frying pan and melt fat or lard on it. We spread the chopped onion in it and simmer until transparent;
2. Wash the meat and cut into small cubes. Put in a pan with onions and sprinkle with paprika. Fry with constant stirring;
3. We cut the washed and peeled carrots into cubes, put them on the meat. Simmer for about 10 minutes, mix;
4. Pour boiling water over the tomatoes and remove the skin. Cut and put in a bowl in which the frying with meat is prepared. Next, add chopped bell pepper there;
5. We put lecho, pepper and salt, simmer for another 10 minutes;
6. If the fried meat was cooked in a frying pan, we transfer it to a container with high walls and pour in one and a half liters of boiling water. Pepper and salt, leave to stew for half an hour;
7. Then we prepare dumplings. Pour flour into a bowl, add the egg and salt (do not add water). Knead a dense dough;
8. Roll out and tear the dough mass into small pieces (no more than two centimeters). Sprinkle the finished dumplings with flour and let them dry a little;
9. Peel and cut the potatoes, add to the pan. If you want to get a not very thick soup, add a little more than a liter of boiling water. Add dumplings and cook for about 40 minutes until fully cooked;
10. Add finely chopped garlic and herbs, wine, sprinkle with caraway seeds. After 15 minutes, you can remove our delicious bograch from the stove. Let it stand for about half an hour - it will infuse. And then serve it to the table and enjoy the magic of aromas.

You can add garlic at the very end of cooking, it depends on your taste. The homemade bograch recipe will be loved by your loved ones and guests.

Bograch in Transcarpathian at the stake

This classic option is perfect for a large company that is relaxing in nature. You will need a 6 liter pot.

Ingredients:

• Large onions - 4 pieces;
• Potato - 1.5 kg;
• Smoked lard - 250 g;
• Medium carrots - 2 pieces;
• Veal and pork ribs - 1.5 kg;
• Sweet paprika - two large spoons.

Instructions for cooking food:

1. Finely chop the smoked bacon and put it in a pot on the fire. Melt until golden;
2. We clean the onion and finely chop it, add it to the cast iron and fry in melted lard;
3. When the onion acquires a golden color, gradually add the paprika to the boiling frying. It gives the dish a bright color and a peculiar taste. Stir constantly (paprika should not burn);
4. Add carrots, cut into circles;
5. After mixing the paprika, immediately put the meat, which we will prepare in advance. We cut the pulp into small pieces, 3 * 3 cm. Do not spare the meat, it should be enough, like the ribs, because this is the basis of the dish;
6. Mix all the ingredients well and add water so that it completely covers all the products. Sprinkle with spices. You can buy seasonings for meat dishes and goulash in advance at the store, because they have the right amount of salt. We add one large spoonful of seasoning to such an amount of meat, taste it and simmer with the lid closed, stirring all the time, as long as possible;
7. When the meat is fully cooked, we fill in the potatoes, cut into small cubes, add water and add the same seasonings to taste. Cook until the potatoes are ready;
8. Add fresh greens, finely chopped, to the cast iron a minute before readiness.

In a dish cooked on a fire, when it is removed from the fire, you can lower a flaming firebrand from a fruit tree for a few seconds, or add a sprig of juniper to the cauldron during cooking. The taste will be incredible.

Hungarian spicy bograch with pork and bacon

The famous Hungarian soup can be cooked at home on the stove or outdoors, for example, on a hike. This dish, cooked on a fire, has an unforgettable taste and perfectly satisfies hunger.

For a large pot you will need:

• Pork - half a kilogram;
• Smoked bacon - 200 g;
• Bulgarian pepper - one large red and two green;
• Bacon - 300 g;
• Tomato - 4 pcs;
• One large carrot;
• Small head of garlic;
• Tomato paste - 200 g;
• Two bulbs;
• Egg;
• A glass of flour;
• Paprika - a tablespoon;
• Chili pepper, salt, ground black pepper - to taste.

How to cook bograch in Hungarian style:

1. In a large saucepan, melt the lard, put the chopped bacon;
2. After 5 minutes, put onion and carrots, diced here;
3. Add paprika. It will give the vegetables a flavor;
4. Bulgarian pepper cut into rings or large strips, put it to the rest of the ingredients, pour tomato paste and a glass of drinking water. We simmer everything together on a small flame for 20 minutes;
5. After this time, put the pork into the pan, cut into medium pieces;
6. After another 20 minutes, add another glass of water. Salt and add both types of ground pepper. With chili, be careful not to "overdo it" with it. A teaspoon will be enough for the pan. And if you do not like spicy, then you can reduce the amount;
7. Simmer the contents for another 15 minutes. Next, we clean the garlic cloves, rub on a fine grater and throw them into our dish;
8. Scald the tomatoes with boiling water and carefully remove the skin from them;
9. When the pork is almost ready, put the diced potatoes in a container. Add a couple more cups of water. The flame level does not change. All this time it should be small;
10. We make dumplings. To do this, knead a simple dough of eggs and flour. You can salt it a little. We distribute the test mass into small pieces, let them dry a little, then throw them gently into our dish;

Stew the food for another 10 minutes. At the end of the cooking process, we report the peeled and chopped tomatoes. If you want the dish to look like soup, then add more water. Or vice versa, it can be made like a thick goulash. In any case, sweat the food a little more. After that, it can be removed from the fire, laid out on plates and served.

Video: Bograch recipe from Ilya Lazerson

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

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

The Hungarian word gulya means a herd of cows, and gulyas is a cowherd. Accordingly, gulyas hus (hus means meat), or gulyas for short, translates as "shepherd's meat." For centuries, shepherds have cooked meat in their famous bogracs (pots). From here comes the name of the dish 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, the cooking traditions of which have long been assimilated with the culinary preferences of the Transcarpathians.”

There are many options for cooking bograch, we cook according to the classic recipe

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

Get ready to purchase a large number of products, because we will cook bograch for a large company. For home cooking, feel free to divide by two, and for a small family by three. It is more convenient to order products online, for example, I like this service:

Ingredients for cooking Transcarpathian bograch 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,
• piknitsi (smoked homemade sausage) - 200 g,
• veal or pork shank - 0.7-1 kg,
• onion - 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 "chipette" (plucked dough) you will need 300 g of flour, 2 eggs and salt to taste.

The sequence of the recipe, how to cook bograch in Transcarpathian

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

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

While the vegetables are cooking, prepare the chipette (the Hungarian word "chipkedny" means "to pinch") from flour, eggs and salt (without water). We knead everything well, after which, with floured hands, we pinch shapeless pieces the size of a fingernail from the dough. Put the chips on a wooden board to dry a little in the sun.

Cook the dried pieces of dough in a boiling dish. When the chips are ready (after 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 bograch goulash. And finally - an old culinary ritual: as soon as the pot leaves the fire, we immerse a burning firebrand from a hardwood or fruit tree 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 business cards of Transcarpathia. For the third time in the Beregovsky district, in the village of Koson, in the first days of May, they even hold the Bogracha Festival, where several teams cook a couple of thousand liters of food at the same time. And if red wine is not your drink for this dish, you can try the local fruity, very strong (56 °) palenka. It is prepared (that is, "driven") from cherries, apricots, peaches, pears or prunes. There is also a traditional low-alcohol noble drink "Fritch" - this is wine with mineral healing waters of Transcarpathia.

For gourmets, Bograch PARTY has recently been organized - culinary weekends in the Carpathians. It would be a desire - against the backdrop of picturesque mountain landscapes, making a fire, you can cook and savor the dishes of the Carpathian region.

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

The bograch recipe belongs to the Hungarian shepherds, and therefore in translation it means “goulash” - “shepherd”. Initially, bograch goulash was cooked in a cauldron suspended over a fire, and he, in turn, in translation sounds like “bograch”.

There are several variations of its preparation: on a fire, in a saucepan at home, in a slow cooker. Also, the list of ingredients varies depending on the recipe and the personal preferences of the family where it is cooked: someone does not like fatty foods, someone adds more hot peppers - everything is optional.

Just imagine: hot summer, green Carpathian meadow, at the top there is a sheep's hut. When the sun goes down, the shepherds make a fire at the hut, put a large cauldron on it and start preparing a delicious dish of meat, vegetables and various spices. The aroma spreads throughout the district and hovers over the fir trees for a long time, beckoning tourists with hiking backpacks passing by.

Bograch in Transcarpathian

Get ready, cooking will not be easy, because bograch is a visiting card of Transcarpathian cuisine. Therefore, the inhabitants of this region put their soul into the recipe.

Ingredients for cooking Transcarpathian bograch for five servings:

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

When all the ingredients are found and bought, 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 pot with a thick bottom and a good coating on the inside. There will be a lot of dishes, as the recipe is designed for five hungry men J

Step 2 Cut the fat into small pieces. We put the pan on the fire and fry it a little.

Step 3 Finely chop the onion and fry it with lard. Onions are best stewed a little under a closed lid.

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

Step 5 If the onion and bacon are fried, sprinkle it all with a spoonful of paprika and mix.

Step 6 Place the chopped meat in the bowl as well. Pour in water to completely cover the meat. Make the fire strong and bring to a boil.

Step 7 As soon as the water boils, make the quietest fire and leave to cook 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 cook chipettes - small dumplings, with which this rich aromatic dish is eaten. We take an egg, a little water and flour, knead the dough. Pasta made from durum wheat can be considered analogues of chips - they are also suitable for bograch.

Step 9 When the meat is cooked, you need to get 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, thyme.

Step 12 Wash the potatoes, peel, cut into cubes and also put in a saucepan. Add water to cover all ingredients. All this should be cooked for half an hour on a quiet fire.

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

Step 14 When the chips are dry, pour them into the pan. We stir.

Step 15 Finely chop the greens and pour into a bowl. The more it is, the fresher and more aromatic the bograch will turn out.

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

Bograch is ready! We got a very rich, satisfying and fatty culinary masterpiece, which is so loved in Transcarpathia.

Bon appetit!

Bograch at the stake in a cauldron

The traditional bograch is cooked on the fire. But it is worth noting that this dish is not suitable for a hiking trip, as you need to carry a lot of food, as well as meat, which can quickly deteriorate. Rather, bograch can be cooked in summer cottages or on short picnics in nature.

Ingredients:

• 200 grams of smoked lard
• 400 grams of onion
• 20 grams of cumin
• 1 tablespoon sweet paprika
• 400 grams of pork meat (neck)
• 300 grams of pork (nut)
• 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, make a fire. Also, you need to do it in such a way that it is convenient to place a tripod over it and hang the boiler.

Cooking progress:

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

Step 2 Finely chop the onion. Cut 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 Put the boiler on the fire for a few minutes to warm it up. Put the lard and fry it until the fat is released, stirring constantly. Then, add the onion and cumin.

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

Step 5 We throw ribs, skins from fat into the cauldron, add more spices. If the consistency is thick, add water. All ingredients must be stewed for an hour, stirring constantly and adding water so that nothing sticks to the bottom.

Step 6 Cut the carrots, add to the cauldron, stir. Add some 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 to be very thick. Mix again.

Step 8 Cooking dumplings: take flour, egg, salt, a little water, mix everything and roll into small balls. Pre-boil them and throw them into the boiler.

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

Bon appetit!

Bograch Hungarian goulash

Ingredients for making Hungarian bograch for a company of 6-8 people:

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

We will cook bograch goulash on a fire.

Step 1. Put the pot over the fire, and when it warms up, put two types of fat (smoked and raw).

Step 2 The fat should evaporate a little, then add the onion. Cover and let sit for a few minutes until the onion becomes translucent.

Step 3 Add paprika, cumin, chili pepper. Mix it all up and cook for a few more minutes. Be sure to stir constantly, as it is extremely difficult to make the temperature of the fire lower.

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

Step 5 Add water, salt, stir. Cover the cauldron with a lid, and when everything boils, raise the cauldron 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 not forgetting to stir.

Step 6 We throw carrots and sweet peppers into the cauldron - they will cook the longest from vegetables.

Step 7 Now potatoes.

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

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

Our Hungarian bograch goulash 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 kilos beef shoulder
• 3 carrots
• 3 bell peppers
• Cumin, salt, bay leaf to taste
• 400 grams of boiled red beans. You can also use canned.

Goulash is best cooked outdoors in a cauldron over a fire. Since it is difficult to take all the ingredients on a hike, we advise you to cook bograch with beans in the country or at an outing picnic. Such a hearty and rich dish can feed even a large male company.

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 becomes transparent, sprinkle the onion with paprika and stir.

Step 3 It's meat time. Cut it into small cubes and put it on the bottom of the pot. The meat should be fried on all sides and not burnt, so stir constantly.

Step 4 Cut the carrots into thin circles and put them in the cauldron with the meat and onions, mix.

Step 5 Now put the pepper, salt, add a pinch of cumin and mix. Gradually add boiling water.

Step 6 When the meat is cooked, namely, it becomes soft, add the beans and bay leaf to the cauldron. When the goulash is almost ready, you should add fresh herbs and grated garlic in a mortar. Take out the bay leaf before serving.

Bon appetit!

Bograch in a slow cooker

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

Ingredients for cooking rich bograch in a slow cooker:

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

Bograch preparation process:

Step 1. Cut the meat into 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 the “Baking” or “Frying” mode, leave it for a while so that everything is fried.

Step 3 Put the meat on top of the browned vegetables, cook for another 10 minutes.

Step 4 Switch the multicooker to the "Extinguishing" mode, set the time to 1 hour. Add 100 milliliters of hot water to vegetables and meat and simmer for 15 minutes.

Step 5 Add tomato paste, stir.

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

Step 7 Immediately before readiness, add finely chopped fresh herbs, mix and serve.

Bon appetit!

Bograch cooking secrets

1. Historically, goulash was prepared from those types of meat that were easily accessible to shepherds: beef, veal, lamb. And if the day before there was a successful hunt, it was cooked from different game.
2. From lamb they take the shoulder blade and neck, their beef - brisket, tenderloin, the pulp of the hind leg or shoulder blade. From pork - ham, back, brisket and neck.
3. Pork loin and ham are not very suitable for cooking goulash, as it will come out dry and tough.
4. In order for the bograch to turn out “correct”, the recipe must necessarily contain several types of meat, for example, beef, knuckle, ribs and veal.
5. Also, bograch is not prepared without smoked bacon with a layer and homemade sausages.
6. As for spices, 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 do not 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 cut it. You also need to add it at the very end, just before serving. This is the best way to preserve its aroma.
10. If the recipe you have chosen contains dumplings (chipette) and potatoes, we suggest choosing one.
11. There are bograch recipes with ingredients such as sauerkraut, beans, peas, mushrooms, apples, prunes. Spices include basil, parsley and dill. Soybeans or fish are added instead of meat, and wine or broth is added instead of water.
12. Potatoes can be replaced with pasta, vegetables, mushrooms or cereals.
13. In order for bograch to acquire an unexpectedly pleasant aroma and a spicy note, put 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 quickly caramelizes and gives the onion a special flavor and color.
15. If there are no fresh tomatoes, they can be replaced with tomato paste or canned lecho.
16. In bograch, the main thing is not to overdo it with spiciness, so the proportions of red pepper should be observed, 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 goulash in small shops there.

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Good afternoon Have you ever tried Transcarpathian bograch with smoke from a fire? No? Then you urgently need to adopt my husband’s favorite “brazier recipe” and cook this wonderful dish - rich and fragrant with spices. Take my word for it - it's bright, appetizing and incredibly tasty.
And if you follow the old traditions, then the cooking process will be exciting. Which? Let it be intrigue. Know one thing - cooking will be fun!
In principle, you can’t spoil the bograch even with cooking on the stove. But a dish in a cauldron on a fire is an order of magnitude more interesting. Moreover, in translation from Hungarian, the word bograch means a cauldron.
Well, let's get started? And along the way, we will figure out what kind of culinary marvel this is.
So, the recipe for bograch from her beloved husband. He is also the chef.

Bograch at the stake. Step by step recipe with photo

Bograch can be cooked in the form of yushka or thick goulash. It's as you wish. However, some rules still exist. This is the presence of several varieties of meat and paprika. But these reservations are also the highlight of the dish, so beautiful, fragrant and generous in taste.
Today we have bograch in the form of a thick soup on the menu. In the fresh air, that's it - both the first and the second. For a hearty treat, only marinated serving and a light fresh salad are left. Well, this, for example, of course.

The general process looks like this

♦ The broth is cooked in advance. It is good to do this on the eve of a picnic, and not necessarily at the stake.

♦ Meat products are fried and stewed with spices in a cauldron, for which water or broth is added to the cauldron in our case.

♦ Then vegetables are gradually added and the stewing process continues with them.

♦ Potatoes are added to the common cauldron.

♦ The mass is diluted with water or broth to the desired density.

♦ At the very end of cooking, chips are added to bograch. These are pieces of dough that resemble dumplings.

You probably guessed that the dish on the fire is not prepared quickly. Hours 2.5 - 3. So the process must be started in advance in order to serve treats to the table on time. Cooking times may vary. It depends on the fire, and on the age of raw meat.
By the way, the fire on the fire should not be strong. Bograch loves the power quenching process. All ingredients must give their best, give all their wealth to achieve the main goal - a generous and rich taste.
But don't let the length of the process scare you. A dish with Hungarian ancestry is worth it, believe me.

List of ingredients for bograch - yushki in a cauldron for 6 liters.

Pork belly (you can fresh bacon with a slot) - 200 - 250 gr.
Veal on the bone (I had a chop on the bone) - 1 kg.
Smoked pork ribs - 250 gr.
Onion - 4 large pieces (including 1 for broth)
Carrots - 4 medium pieces (including 1 for broth)
Fresh tomatoes - 2 medium pcs.
Bulgarian sweet pepper - 2 medium pcs. (I had frozen)
Hot pepper 2 pcs.
Potato - gr. 400 gr.
Sugar - 1 tsp
Eggs - 1 pc. (If small, then 2 pcs.)
Flour - gr. 150 - 200
Paprika - 2 tbsp
Dry thyme - a pinch
Celery root - a small piece, like an orange slice (for broth)
Juniper berries - 2 - 3 pcs. (optional) for broth
Parsley and dill greens
Salt, a mixture of ground peppers, other spices - to taste.
Vegetable oil - ml. 20.

Product Wishes

1 . As I already wrote, paprika is of great importance for the dish. Pay attention to her choice. How to choose? If possible, rub a pinch of paprika between your fingers. A quality product will leave a greasy mark on the fingers. Grinding must be uniform. And pay attention to the color. It should be uniform, beautiful and preferably bright.
2. Meat. I had it on my bones. I will say more - I always buy pulp with a stone for bograch. I cut the pulp into goulash. And from the bones I cook broth. And I dilute the dish with them, not with water. Although you can buy one pulp, and regulate the density with ordinary water.
3. Bulgarian pepper choose red.
4 . Fresh tomatoes can be replaced with tomato paste or juice.
5. You can add spices to your taste. The main thing is that they should be in sufficient quantity. If you ever come across a special seasoning for bograch, be sure to buy it. A wonderful thing, I must tell you. You can add it to other dishes, so it will not be lost. Seasoning sets are different, but usually they contain marjoram, thyme, cumin, paprika, garlic, juniper berries, allspice. I also list the seasonings so that it would be easier for you to orient yourself on the spot, choose according to your taste and possibilities.
6. Juniper berries can be replaced with a small branch of the plant.
7. If possible, use non-friable varieties of potatoes.
While the fire is flaring up, I advise you to cook a chipette. They will dry out, and in the finished dish they will not become sour, they will remain plump and hard. And here's how to do them:
1 . Break an egg into a bowl. Or a couple, depending on their size.
2. Add a pinch of salt, chop.
3. Add flour, knead a stiff dough. Note that no water is added. In this case, the flour product will not boil in liquid.

4 . Form a flour ball. And then cut it in a convenient way. Either wind it with flagella, and then tear it into small dumplings. Or you can just pinch off pieces from a whole lump.

5. Be sure to flour the chipetka, spread it on a cutting board or other surface and dry it.

Step by step cooking in a cauldron on the grill

1. Separate the pulp from the bones.

2. Boil the broth on the bones. Pour them with cold water in an amount of 2.5 liters. Bring to a boil. Remove foam. Salt a little, add a small piece of celery, onion and carrot, juniper berries. Cook over low heat for an hour and a half. It is better to do this in advance in order to reduce the time for preparing the main dish in a cauldron. The broth can be cooked on the stove. He will have time to get enough of the smoke later.

3. Cut the brisket into large pieces.

4. Grind the beef pulp in a similar way.

5 . Prepare onions and carrots immediately. Clean and cut. Onions - in large pieces, carrots in cubes, about 1.5-2 cm.

6. Pour a little vegetable oil into a heated cauldron, throw in the brisket. Oil is necessary in order to provoke the pork belly to fry. You need to fry it over moderate heat until the state of cracklings. That is, the fat should melt as much as possible. And the color of the finished product will be richer with the addition of vegetable oil.

7. Add onion and sugar, mix. Fry the onion until soft and translucent. Under no circumstances should you overcook. Why sugar, you ask? And it will quickly caramelize, and will positively affect the color, taste and aroma of the product.

8 . Reduce heat, add 2 tablespoons of paprika, mix quickly. I will dwell on this point in more detail. The paprika should never burn. The task of the cook is to make sure that she gets wet in fat, and does not settle to the bottom. It is this stage that provides the bright color and unique taste of bograch.

9. And now the most interesting - must follow the ancient ritual . In Russian letters, in the Transcarpathian manner, it sounds like this - dredged bread. Take a piece of white bread, dip it in a roast, and eat 50 gr. vodka. Well, how? Class? Now, for sure, the process will go more fun, and the bograch is guaranteed to turn out well! Only a little roast for dipping is better to select in a separate bowl.

10 . When the paprika spreads over the roast, add the beef. Mix.

eleven . Add spices and spices, mix.

12. Pour in some broth. So that the meat could be stewed, and not fried.

13 . Cut smoked ribs in a convenient way, send to a common boiler. Stew meat products with spices min. 40 - 50, or even an hour.
14 . Lay carrot slices, mix.
15 . Remove seeds from sweet pepper, cut into large pieces. Send to the cauldron. I didn't have fresh peppers. Rescued frozen. Also a good option.

16 . When the liquid evaporates, you need to add broth. After the meat is stewed min. 40, you can add a little salt to it.
17 . Peel potatoes, chop coarsely.

18 . Add to the general company. Simmer all together min. 15.

19 . Cut the tomatoes on top, pour boiling water over them, remove the skin. Cut into large cubes.

20. Lay in a cauldron. Simmer for a further min. 15

21. And now an important point. It is necessary to breed bograch to the desired consistency. That is, add the broth, mix, bring to a boil.
22. Try the potatoes for readiness.
23. Add chips, mix. Please note that they should not cook for a long time. Min. 5 max. So time it right.
24. Lay bitter peppers as a whole. An important point: peppers should not be damaged, and the seeds should remain inside. Otherwise, the dish will turn out very spicy. Holistic pepper will only invigorate the smells and add its zest to the taste.

25. Add greens, bring to a boil. Remove the cauldron from the fire.

Serve bograch in a deep bowl. It will go well with young garlic. Bon appetit!

Speaking of garlic. You can add it directly to bograch. It is crushed and laid along with carrots.
And a postscript: my husband brought a recipe for bograch from Transcarpathia. Tasting it in different establishments, I came to the following conclusion: how many cooks, so many tastes, cooking features. So you can fantasize in your own way as much as you like, adhering to the basic rules.
For clarity, I advise you to watch the video recipe for cooking bograch - goulash.

Dare and delicious bograch to you!

This dish is just perfect for cooking in spring or autumn. It is warm and dense. Just what you need for chilly evenings. In 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, and over time, the name simply "gulyas" was accepted. There are many varieties of goulash, and each cook has his own beliefs about cooking. Bograch goulash is goulash cooked in a pot over a fire, which in Hungarian is called bograch.

I confess, I cooked bograch both on a fire and on a burner in the kitchen. The difference in taste is barely perceptible. 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 on a fire. But the romance of cooking this dish on a fire is definitely worth it! It seems tastier because of the way it is cooked and that the appetite is "worked up" in the open air.

You need to start cooking goulash just on a blazing fire, and not on coals, since just the heat is not enough to sweat everything properly in a pot, and then bring such an amount of goulash to a boil, but after boiling water, you can already cook in the heat that is left from the fire, but you also need to keep this heat stable, which is not so easy. I only cook for the last half hour in the residual heat, and most of the time it is on the fire, raising the pot higher or lowering as needed.

And about the ingredients: I don’t like too fatty dishes, so I have much less fat in my recipe than many traditional ones.

I also do not pre-fry the meat on my own, because when cooking on a fire, on the street, lowering, and then getting something out of the boiler (in this case, meat) is simply inconvenient. And if you don't remove the meat after frying, the onions and spices won't simmer enough before adding the liquid. Therefore, in my opinion, it is more important to properly darken the onion and get the maximum aroma from the spices than to fry the meat, especially since the aroma of fried meat will be sufficiently added by smoked lard with a layer.

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

One more thing! Basically, do not crush the garlic, but cut it. And add it to the dish at the very end. The flavor will be completely different! Just the one you need! If garlic is added at the beginning of the preparation of such a dish, then at the end there will not even be a spirit from it!

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

Often goulash is served with dumplings made from flour and eggs "chipetke" (from the Hungarian word for "pinching"). But when there are potatoes in goulash, for me it's just superfluous. If you want to cook them, then knead 300 grams of flour, 2 eggs and salt to taste well. And then pinch off dumplings the size of a hazelnut from the resulting dough and put them on a board or plate. Then lower everything together directly into the goulash and cook until they float, about 5 minutes. I advise you to do them if you are only going to eat the whole goulash at once. If you cook more than your company can eat, chipettes will soak and when reheated will be just an unappetizing piece of soaked dough.

6-8 servings

Ingredients

• 150 grams smoked lard with a layer, cut into small cubes
• 100g raw lard, coarsely chopped (to make it easier to get later)
• 500 grams beef, flank, ribs or brisket, cut into large cubes
• 500 grams veal, flank, 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 st. l. smoked Hungarian paprika (can be substituted with regular sweet paprika)
• 1 tbsp red hot chilli pepper
• 10 grams of cumin
• 1.5 l water or broth (chicken or beef)
• 200 grams carrots, peel, cut into rings if thin, 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 the immediate vicinity of the fire and add smoked and raw bacon.

Stir-fry until enough fat is 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. Saute for about 1 minute, stirring all the time, until the paprika smells good. Be careful not to burn the paprika.

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

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