Bograch

Bograch

Category: First meal

Kitchen: Hungarian

Ingredients
Meat	1.5KG
Bulb onions	2 pcs
Carrot	2 pcs
Ground paprika	20 g
Bulgarian pepper	4-5 pcs
Potatoes	7 pcs
Pasta / macaroni / chipette	70 g
Hot pepper	1/3 pcs
Vodka	100 g
Salt, pepper, bay leaf	taste

Cooking method

• 
• Oh, how I love him ...
• Bograch is a goulash soup. It should be very thick and very sharp (or moderately sharp).
• Of course, my recipe is not ideal, I have modernized it for myself.
• I suggest trying those who are tired of the standard ear and kulesh at the stake.
• I have a cauldron for 8 liters.
• Cut the onion into cubes, freeform carrots.
• 
• Pour in vegetable oil and put on the fire to fry until golden brown.
• 
• Pour the ground paprika into the frying VERY QUICKLY and mix WELL. The paprika should not get wet. It is important!
• It turns out like this.
• 
• If you drink strong alcoholic drinks, then at this time you can drink 50 grams of vodka, dip a piece of bread in this frying and have a snack! Delicious!
• I get paprika in the spice department like this, but you can use any other.
• 
• We add meat to our frying with paprika. It is advisable to take different meat. Pork and beef. You can have ribs or something on a small bone.
• This time I took only pork on the bone. I washed the meat at home and cut it into cubes.
• 
• Fill with water so that the water only covers the meat. We don't need to boil the meat, but to stew it!
• And we leave it to simmer for an hour or two, so that the meat is completely cooked. Salt, pepper.
• 
• Cut the bell pepper into cubes. It is very good when there is a multi-colored pepper: red, yellow. green ... I only had green and yellow. I took 5 medium peppers.
• Cut the bitter pepper into rings together with the seeds. I cut 5 rings. Bograch turned out well spicy.
• 
• When the meat is cooked, add water to the cauldron. Put the Bulgarian and hot peppers there, cook for 15 minutes.
• 
• Add potatoes, cook until tender.
• Real Bograch is made with a chipset (dough), but I have no desire to fiddle with dough in nature, so I replaced the dough with pasta. Only I smashed the pasta finely to get rectangles no more than 3 cm.Pastes are very few, 70-100 grams no more ...
• 
• I crush pasta into a cauldron. Cook until pasta is done. We adjust the taste: salt, pepper, put allspice and bay leaves.
• 
• When all the vegetables are completely ready, we take a burning little village (we pre-cut it well with a knife and put it on a stand near the cauldron in the fire so that it is completely clean) and dip the burning part into our goulash soup.
• 
• Then pour in about 100 grams of vodka there. I pour two of these glasses.
• 
• And we remove the cauldron from the fire. Let it brew for about 30 minutes. If it is already hot enough, the hot pepper can be removed.
• Everything, the dish is ready! We eat with pleasure and appetite! We treat everyone who is near!
• 
• And so, to raise the summer mood! Cooking with such visitors is doubly pleasant!
• 

The dish is designed for

7 liters

Time for preparing:

2-3 hours

Cooking program:

Bonfire

Note

I'll tell you later how to cook Bograch at home with a chipset. At home, it also turns out tasty, although not like on a fire.

Oh, how delicious the recipe looks, you will have to try it before the summer ends at the stake!

And I'm really looking forward to the description of the cooking of this home dish!

[TATbRHA]

Thank you girls!

TATbRHA, at home will be required! Probably I'll cook in a pressure cooker. But definitely better at the stake. This dish is intended for the fire.

Oh, we have these days until forty ... And in the kitchen there is an air conditioner ...

Oh, we have these days until forty ...

We also had a weekend +36. We left (swam) to the river on the islands. In the city, in general, horror-horror ...

[inka_kot]

inka_kot I didn’t know that it’s better to cook this soup on a fire. I first tried bograch two years ago, when I was on an excursion Lviv-Uzhgorod-Mukachevo. When we pushed to the waitress with questions, what kind of soup is it, how to make it, etc., she told us that the main thing in bograch is paprika and did not reveal more secrets. We then bought up all the paprika from the grannies in the market in Mukachevo, and she is a special praise, I could not find such a one here. Only bograch was not with pasta, but with such small oval dumplings (I don't know how to call them correctly) and red beans. Now I will try your version too, thanks for the recipe

[Lanochka007]

Lanochka007, oval dumplings are made from dough. I didn’t want to take the dough out to nature / fiddle with the dough, so I broke the thick paste into small cubes of 2-3 cm. At home I always do it with a chipset.

In the Bograch version in western Ukraine, the big secret is in the Hungarian seasoning. You can't find this here, and they don't sell it everywhere. But even without it, everything turns out very similar and tasty, if everything is cooked correctly.
In the local huts, Bograch is delicious (every year I go to the Carpathians for a month, I have tried many places), but at the stake is something completely different.

Here, I found a photo of the seasoning. But even without it, everything is delicious. )
🔗

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[inka_kot]

inka_kot, Inessa, congratulations on your victory

[Inessa]

Inessa, Congratulations! Bograch is worth it! I ate it at my coastal relatives. To tell the truth; I did not notice much difference, that on an open fire, that on the stove. But you are absolutely right that this stew is amazingly good! Oh, this Ugorshchyna for me! You can swallow your tongue from their wildly tasty and just as wildly peppery dishes!

[Mikhaska]

Wow. Wow. To say that I am in a slight shock is to say nothing.

Thank you so much!
Mikhaska, I fell in love with him from the first taste!
If guests come who do not eat spicy, I do not put pepper. Delicious too!

Well, noooo! Let the eyes on the forehead climb, but authentic!

And I am proud that I appreciated the first recipe!
Innochka, congratulations on winning an excellent recipe - generous, tasty and beautiful, made with a soul !!

[Rada-dms]

Rada-dms, Thank you so much. I still don't believe and don't really understand what happened.

Mikhaska, sometimes children go to nature and they also need to be fed with something. ) You have to sacrifice spicy taste.
But with hot pepper, of course, ideal.

I wonder why stew a piece of wood in the soup?

For a smoked spirit! The taste then changes completely.

Congratulations to Innul !!! I melt from the heat and my brain is gradually concealing. Sorry, but I did. Very interesting, picturesque, appetizing! Well, the composition is very interesting and unusual! thank you dear

[Nikollete]

Well, the composition is very interesting and unusual! thank you dear

Thank you, Irus!

NikolleteIrina answered you absolutely exactly. I always do my soup and bograch at the stake.

The meat is chopped, onions, carrots, peppers are prepared, I will report on Monday. The recipe, however, hooked.

The meat is chopped, onions, carrots, peppers are prepared, I will report on Monday. The recipe, however, hooked.

I will wait!!!

[Inessa]

Inessawhat a fragrant bograch! My stomach rumbled as I read
Congratulations on your award!

Here I am! Celebrated husband dr. on the weekend. What can I say, the soup has a really smoked taste. Intense red color from paprika, you can't even believe that there is no tomato paste and tomato. The guests liked it. They said they live well in Ugorshchina. By the way, on the eve they baked lard-potatoes on skewers, which also turned out very cool. however, I didn’t take fresh lard, but salted lard. Thanks for the recipe. I would like to say "I will repeat", but I do not know when it will be possible to spend another 3 hours on cooking soup over a fire.

[Irina Dolars]

Irina Dolars, it remains to cook! Thank you!

Nikollete, thank you for your review! Glad that you and your guests liked it!
Yes, I cook it exactly when we go to the river for a few days. Then you can freely allocate time for bograch. And there is something to keep yourself busy, and delicious. We also went to celebrate my husband's DR for 4 days, but this time there was an ear.

Adapted to the cartoon and your needs. That is, no vodka, no firebrand and a minimum of pepper. It turned out delicious, moderately spicy and very fragrant. Cooking is not difficult.
Thanks a lot for the recipe! I take them to permanent

[IvaNova]

IvaNova, Thank you! I am very glad that you liked the recipe! We also have this goulash soup in our family's favorites. )

Pour the ground paprika into the frying VERY QUICKLY and mix WELL. The paprika should not get wet. It is important!

But in this place, you can get more details? In what should the paprika not get wet? And why is it important?

Shl. Here, I found this in Sergei Dzhurenko's Mental Recipes:
When the onion acquires a golden hue, the culmination comes: into the boiling frying, stirring constantly, we throw about 2 tablespoons with a top of sweet ground red pepper. (paprika). Bograch should be bright.
Do everything quickly and accurately, you cannot burn the pepper. This is the main point in cooking - the pepper must "get wet" in boiling fat, otherwise it will simply settle to the bottom and the dish will not have the proper aroma and color.