Bograch goulash (Bogracs gulyas). Bograch - Hungarian soup with paprika and meat

You regulate the density of the bograch yourself. Since this is one of the options for goulash, it can be both the first and second course at the same time. To obtain the desired consistency, at the end of cooking, you need to add water or meat broth, bring to a boil and salt again to taste.
Bograch is very similar to goulash, but at the same time it gives more freedom of action. From meat, not only beef can be used, but also pork, various smoked meats. All types of meat are cut into pieces of approximately the same shape and stewed together. The time depends on the type of meat. For example, beef should be stewed for 1-1.5 hours, pork knuckle up to 2-2.5 hours. By the way, you can use meat with tendons. With prolonged heat treatment, it will still soften.
Like traditional Hungarian goulash, this dish should be quite spicy. Therefore, a lot of paprika is added to it, as well as other seasonings: black and red ground pepper, cumin. In shops and markets in Hungary, you can find special spicy mixes for goulash in tubes. If you manage to purchase such a set of spices, be sure to use it - it will turn out very tasty.
There is even a legend about why bograch must be sharp. Once upon a time, Turkish Janissaries ordered two captives to cook meat for them. They cooked it, but added a lot of hot paprika. The Janissaries refused to eat this dish and gave it to the captured Hungarians. Those liked it, and since then goulash and bograch are simply bound to have a spicy taste.
In winter, fresh tomatoes are perfectly replaced with tomato paste, lecho, tomatoes in their own juice. In a word, add what you like.
In Transcarpathia, there is an interesting tradition associated with the preparation of bograch. When the frying of bacon, onions and paprika is ready, pieces of wheat bread are dipped into it. While the dish continues to be prepared, those present drink a glass of vodka, eating this “dough bread”. Just do not get too carried away - only one glass at a time, so that the dish turns out delicious. By the way, you can have a snack with cracklings that remained after frying the fat.
Of course, the real pride of Transcarpathia is wine. Therefore, bograch is eaten with red wine. Paired with beef, it's delicious. In addition, in some recipes, wine is added to the dish itself at the stage of stewing meat.
And finally, about why the bograch began to be called that way. Initially, the Hungarians called this the cast-iron pot in which the dish was cooked. The famous Hungarian culinary specialist Karol Gundel wrote that this cauldron accompanied his people throughout the entire historical path.
Bograch is never cooked in vegetable oil. For this dish, only fat melted from lard, lard is suitable.

Recipe preparation steps with photo

For bograch, prepare lard (preferably with meat streaks), beef, tomatoes, sweet peppers, potatoes, onions, ground paprika, salt and aromatic herbs.

Drain all the fat from the fat. Try to keep the cracklings dry. When bograch is cooked in a cast-iron, lard can be fried directly in it. I use a frying pan for this purpose. The cracklings themselves are not needed in the bograch. They are eaten separately. Alternatively, you can serve chopped cracklings in a small plate with the dish.

Coarsely chopped onion (in pieces about 1 cm thick) fry in fat for 3-4 minutes. The fire must be strong. To make the onion fry faster, you can add a teaspoon of sugar to it.

Reduce heat and add paprika. Stir quickly. It is very important that the paprika does not burn, otherwise it will be very bitter and you will have to redo everything. To prevent this from happening, there must be enough fat. For more confidence, you can pour in a little water.

Literally 1-2 minutes after adding paprika, lay out the meat. Cut it into cubes 2-3 cm thick. Cover the pan with a lid and leave for 1 hour at a low boil. Add water if necessary. However, it should be enough so that the meat is not cooked, but stewed in liquid. About 20 minutes before the end of cooking, open the lid to allow the liquid to evaporate. Garlic is also added along with the meat in the original recipe. However, I do without it, because with further heat treatment, the taste and aroma of garlic is completely lost.

Hello dear friends.

Today we will cook meat. Do you know how else you can use meat in nature, in addition to the traditional barbecue? If you are tired of barbecues in nature, then you are here.

Of course, you can cook for fun and, but I prefer the traditional one.

Bograch - cooking in Hungarian

It's been four years since I haven't worked in the hunting industry. But the dishes that I learned to cook there are now cooked regularly at home. Here is the famous dish - rich Hungarian goulash , which was prepared for hunters, sometimes I practice at home. I suggest you cook it too. The only difference is that I cook it at home, on the stove and not so spicy. Of course, dishes in a cauldron are something special, but alas ... It is not always possible to go out into nature.

Origin story

The name of the dish comes from the Hungarian word "bogrács" (pot). And like any dish, this special goulash has its own legend.

The legend tells how the Turkish Janissary Yuhemdzhak ordered two Magyar prisoners - a priest and a coachman - to cook dinner for the Janissaries. The coachman skinned the lamb and cut the carcass into pieces. The priest threw the meat into the cauldron, and then poured into it a huge amount of some kind of red seasoning, which the Turks constantly carried with them. Yuhemjak tasted the prepared food and yelled, “May the seventh hell swallow you! How much paprika did you add to the cauldron?” - and then ran around the camp for a long time with his tongue hanging out.

Indeed, goulash is prepared very spicy.

Bograch. Recipe

According to all the rules, goulash is cooked on an open fire, in a pot. When the pot is warmed up, we throw in finely chopped lard (200-300 g) and fry it. We leave the fat, and the pieces of fat must be caught with a slotted spoon.

In the melted fat we put the chopped pieces of meat. We simmer the meat for 15 - 20 minutes and add the chopped onion and 3-4 peeled tomatoes. The onion can be put whole, or it can be cut into four parts, but not very small. Let it all simmer for another 10 minutes.

Interesting! On the Internet, I everywhere met recipes for making bogracha with beef meat.

We cooked goulash in Hungarian style from a wild rabbit - a hare. Before cooking it, they soaked it for 3-4 hours in cold water (so that there would be no excess blood in the meat).

When the meat and onion are simmered in boiling fat, add paprika, ground black pepper, crushed garlic (10-15 cloves), one pod of hot pepper. Stir quickly, add water and add chopped potatoes.

The main point at this stage is not to let the pepper, paprika and garlic overcook. The main thing is that the fat would pull their flavor, and the paprika would not become bitter.
If you took hare meat for cooking, then at this stage you can add water and potatoes together. And if you use beef, and even of an unknown age, then let the meat simmer in water without potatoes, so that the dish didn't get tough.
When potatoes are already added - 20 - 25 minutes of boiling and the dish is ready.
10 minutes before the end of cooking, add a glass of red wine and salt to the bograch.
For real hunters, a charred branch of a fruit tree (cherries, plums, apple trees) was extinguished in the bograch. The dish comes out with the aroma of spices and a hint of smoke.
Goulash should turn out to be a semi-liquid consistency and it doesn’t matter if the potatoes boil a little. This can happen if you cut it into small pieces. Therefore, I recommend cutting potatoes like onions - into 2-4 parts.
I have come across recipes where chipette (dumplings) or beans are added, but I do not do this. The dish comes out so rich, satisfying.

Now I expect a lot of questions about the proportions of products. I want to say that the dish is cooked on the sixth sense of the cook. The main thing to remember is that the main thing in bograch is meat, everything else is an appendix to it.

When the hunters came from the forest, frozen, hungry, such a “hot” dish and one or two glasses of vodka brought even “deeply frozen” to life.

I also offer you a video.

If you are interested in such unusual recipes - I suggest you - quite unusual and, most importantly, useful. I wish you bon appetit.

I hope you enjoy the recipe and it will take root in your kitchen.

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

The story of the bograch

Bograch, as we know it now, is already 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 cook overdid it by pouring too much paprika into the cauldron. The warriors refused dinner: they were afraid to set fire to the steppe with their breath. But the captured Ugrians realized: the more this seasoning in the dish, the less likely it is that the Turks will take it away. And so a new spicy dish appeared in Hungarian cuisine, accessible to many.

Traditional bograch is cooked in a pot on a fire

Traditionally, bograch is cooked on a fire in a pot (the word bograc itself translates as "pot"). Fresh air, nature, smoke from burning firewood contribute to the creation of a specific taste. But now cooking is also allowed at home, using a stove, and even better - a stove.

Ingredients

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

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

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

Note! Potatoes need to be taken not very crumbly, so that its pieces retain their shape and do not boil in mashed potatoes. If possible, use the varieties "Romance", "Isora" and other early or mid-ripening.

In addition to the main ingredients, a little semi-dry red wine is often added to bograch. Many cooks 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 potatoes and cumin will need to be excluded from the list of main ingredients. Instead, you should use beans (about 350-400 grams), and you need to add it at the same time as the meat.

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

Recipes

Consider several ways to prepare a dish. These recipes will be useful to you at home and during a trip to nature with a large company.

At home (on the stove)

In winter, going out of town is not always an affordable option, but you want to treat yourself to a delicious rich soup. Therefore, you can cook bograch at home using a stove.

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 cook on the stove, then you can get by with an ordinary pan (aluminum or enameled). 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 red semi-sweet wine (if desired, you can add 100 g);
2 carrots;
6 potatoes;
1 teaspoon sweet paprika;
1 teaspoon black pepper;
1 egg;
1 glass of flour.

Melt the lard or fat in a pan. Put the chopped onion there and simmer until translucent.
Melt the fat in a frying pan and fry the onion in it
Rinse the meat, cut the pulp into small cubes. Put in the bowl where the onions are stewed.
Sprinkle everything with paprika. Fry, stirring constantly.
Add meat and paprika, fry food
Peeled and washed carrots cut into cubes, lay out to the meat. Simmer for about 10 minutes, stirring constantly.
Pour boiling water over the tomatoes, remove the skin. Cut and put in a bowl where meat is cooked with frying. Add chopped bell pepper to it.
Put lecho, salt and pepper, simmer for another 10 minutes.
If you cooked the meat with fried in a pan, transfer it to a pot with high walls and pour in 1.5 liters of boiling water. Add salt and pepper and let simmer for 30 minutes.
After the frying is completely ready, transfer it to a large saucepan, add water and simmer
Meanwhile, prepare the dumplings. Pour the flour into a bowl, add the egg and salt (no water). Knead a tight dough.
Prepare dough for dumplings
Roll out and tear the dough into small pieces (no more than 2 cm). Dust the finished dumplings with flour. Let them dry a little.
Dust the chips with flour and leave to dry.
Peel and cut the potatoes, add to the pot. Add about 1 liter or a little more boiling water if you like a not very thick soup. Add the dumplings and cook until tender, about 40 minutes.
Add finely chopped herbs and garlic, wine, sprinkle with cumin. After 15 minutes, you can remove the bograch from the stove. Let it brew for about half an hour, after which you can serve it to the table.
Add 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 other products. It depends on your own preferences.

Hungarian bograch with chips (video)

At the stake

This is a classic option that is perfect for a large company during outdoor recreation. Cooking 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 boil the bograch.

It will take you 2 hours and 20 minutes to cook a rich bograch on a fire

In addition to a pot with a volume of 6 liters, you will need:

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

Finely chop the smoked lard, pour it into a pot on the fire. Melt until golden brown. Meanwhile, clean the onion.
Melt finely chopped bacon in a pot
Finely chop the onion (if you decide to cut it in half rings, make them thin), add to the pot and fry in the melted lard.
Saute the onion in melted butter
After the onion turns golden, gradually add paprika to the boiling frying. It will give bograch not only a peculiar taste, but also a bright color, which is so necessary for this dish. Stir constantly. Paprika should be soaked in hot fat, but in no case should it burn, otherwise it will simply sink to the bottom.
Add paprika and mix well
Add carrots, previously cut into circles.
After you mix the paprika, immediately add the meat. Prepare it ahead of time. 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 bograch.
You need to put more meat in the bograch
Mix 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 in advance at the store: they contain the required amount of salt. In this case, you will need 1 heaping tablespoon of seasoning for that amount of meat. Close the pot and simmer, stirring occasionally, for as long as possible.

Bograch came to these parts from the Hungarian cuisine. This is a relative of the real soup - goulash and perkelta. Thick rich bograch should contain at least two types of meat products, such as bacon and veal. Bograch is much tastier if you add a couple more types of smoked meat delicacies. Bograch is cooked, like all Asian soups “in reverse”, starting with shurpa. This shows the Turkish influence on Hungarian cuisine. First, we fry lard and meat with onions and carrots, our own kind - zirvak. Then add paprika, hot chili, tomatoes and simmer. After that, water, potatoes and small dumplings - chips are added. All this over low heat turns into a thick red bograch soup.

Ingredients for cooking 6 servings of Transcarpathian bograch:

beef or veal, pulp - 600 g;
salted or smoked lard-bacon - 150 g;
large sweet pepper - 1 pc.;
medium tomato - 1-2 pcs.;
medium potatoes 5-7 pieces;
onion - 1 pc.;
carrots - 1 pc.;
vegetable oil 1 tbsp. l.;
ketchup-lecho - 4 tbsp. l.;
cumin, bay leaf, hot pepper - to taste;
salt - 2 tsp;
chicken egg - 1 pc.;
wheat flour - 0.5 cups;
dry seasonings - to taste.

We start cooking bograch in Transcarpathian style

We will wash the pieces of veal, wash and clean the carrots and onions, wash the tomatoes and peppers. Potatoes that did not make it to the photo session also need to be washed and peeled.

Let's try to cook bograch not on a fire in a cauldron, but on a gas stove in a spherical wok pan. Put the pan on medium heat and place the lard (bacon) cut into large bars into it. Let's add some vegetable oil. We cut the onion head into quarters and the carrot into small bars and add the cuts to the pork rinds. Let's mix everything.

Cut the beef (veal) into goulash pieces 3x3 cm in size and add it to the pan. We mix everything and continue to prepare the basis for the bograch.

The beef with onions and carrots was well stewed. You can add other components.

Cut the bell peppers and tomatoes into medium-sized pieces and add them to the pan. Mix everything and simmer for 10 minutes, add 0.5 liters of water and bring the soup to a boil. Add salt.

Cut the potatoes into medium-sized cubes and add them to the bograch.

While the potatoes are cooking, let's take care of the chips (tweezers - from the word to pinch off). Mix the egg, flour and dry seasoning with salt and paprika. Let's knead the unleavened dough and start making chips.

These are small flat dumplings. They will increase in size, so 30-40 pieces per pot of soup is enough. Add chips to bograch in Transcarpathian style. We continue to cook thick soup over low heat for another 20 minutes. Add some cumin, bay leaf and chili. We lay ketchup-lecho, which will give a more red color and sourness to our bograch.

Bograch is ready in Transcarpathian style. We decorate the soup with sliced \u200b\u200bany greens and pour it into pots. To demonstrate the beauty of this dish, you can pour it into deep plates. Bon appetit!

Bograch is a famous Hungarian dish. It is a thick meat soup made from meat and vegetables with a spicy taste. Its recipe is already half a millennium old. During this time, it has changed, the territory of its distribution has become wider, many of its variations have appeared. Initially, the soup was cooked on a fire, in a pot, from where its name came from (it is translated from Hungarian as “pot”). In the restaurant menu, this dish can be found under other “names”: Transcarpathian goulash, Hungarian goulash, bograch goulash. This is due to the fact that it turns out to be rich, thick, contains a large amount of meat. Properly brewed, it is able to replace both the first and the second. You can make bograch at home, although in this case it will not be completely identical to the original.

Cooking features

In order to reproduce such a culinary masterpiece as bograch in your kitchen, you need to know the features of its preparation.

Bograch should be thick. Water is added to it by eye so that it barely covers the products or is a finger above them. In a more liquid version, the soup will not look like the legendary Hungarian dish.
Bograch must be spicy, it includes a significant amount of paprika. There is even a legend associated with this, according to which the Turkish chef overdid it and added too much pepper to the soup, which is why the locals had to eat it. Later, in order to protect their food from foreign people, the inhabitants of Transcarpathia began to deliberately add a huge amount of paprika to it. And so the bograch appeared.
The basis of the soup is beef, but other types of meat, including bacon, are often added to it. It will not be a violation to put lamb or pork in the cauldron. Hungarian goulash is usually not cooked from poultry meat.
The composition of the soup, in addition to meat, includes a large number of vegetables. Modern recipes include potatoes; earlier, beans were put in instead to increase the satiety of the soup. These ingredients can be considered interchangeable.
Dry red wine is a desirable, but not obligatory component in the preparation of bograch. It is added to the soup at the last moment, shortly before the soup is about to be taken off the heat.
A real Hungarian bograch cannot be imagined without a chipette - small dumplings that are pinched off the dough and dried in a pan or in the oven. The dough for them is prepared from one egg, a small amount of water and flour, which is poured over the eye, until a dough is obtained that can be rolled into a thin sausage, with a diameter of not more than 1 cm.

You can add fresh herbs to the finished dish - with it the bograch will look more appetizing, and the taste of the soup will only benefit from this.

Classic recipe

beef - 0.6 kg;
pork fat - 100 g;
onions - 0.2 kg;
tomatoes - 0.3 kg;
sweet pepper - 0.3 kg;
carrots - 0.2 kg;
potatoes - 0.5 kg;
garlic - 5 cloves;
fresh herbs - 100 g;
lecho - 100 g;
red dry wine - 100 ml;
paprika - 5 g;
ground black pepper - 5 g;
red ground pepper (hot) - 2-3 g;
chicken egg - 1 pc.;
flour - how much will it take (about 150–180 g);
salt - to taste;
water - how much will go.

Cooking method:

Wash the meat, dry it with a napkin, cut into pieces, as for goulash.
Cut the fat into small pieces.
Free the onion from the husk, cut into thin half rings.
Peel the carrots, cut into medium-sized cubes.
Peel the potatoes, cut into medium-sized slices. It is better to give preference to varieties that are not too soft, not crumbly.
Wash the sweet pepper, cut off the stalk, remove the seeds.
Cut the pulp of the pepper into thin strips or medium-sized squares.
Wash the tomatoes. Cut their skin crosswise on the side opposite the stem, lower for 2-3 minutes in boiling water. Cool by transferring to a container with cold water, clean. Cut out the seal around the stem. Cut the pulp into pieces of arbitrary shape.
Beat the egg with a whisk, adding a tablespoon of water and a large pinch of salt. Add flour in portions, knead the dough with your hands. Roll out the dough into a thin sausage. Pinch off pieces and place on a floured baking sheet. Place the baking sheet in the oven, preheated to the minimum temperature. Dry with pieces of dough, sometimes sprinkling them with flour and stirring, again distributing on a baking sheet.
In a cauldron, a thick-walled saucepan or in a saucepan, melt the lard, put the onion to it, fry until golden brown. Add carrots and paprika, continue sautéing for 5 minutes.
Add meat to onions and carrots. Wait until it is fried to an appetizing crust. Add tomatoes and peppers, reduce heat. Stew meat with vegetables for 10 minutes.
Add lecho, salt, remaining spices. Add some water. Simmer for 10 minutes after the liquid boils.
If you cooked the meat in a pan or in a saucepan, transfer it to the pan. Add potatoes. Fill with water so that it is one finger above the food. It will take about one and a half liters.
Boil the soup over low heat for half an hour.
Put the pieces of dough, cook for another 5 minutes.
Add chopped garlic, herbs, wine. Boil 3-4 minutes after boiling.
Remove from heat, cover with a lid. Let the soup brew for 10 minutes.

You can also cook bograch according to this recipe in a slow cooker. To fry food at the first stage, use the "Frying" or "Baking" program, in the subsequent stages for cooking soup, activate the "Stew" program. After the soup is ready, leave it for 10-15 minutes in the heating mode.

Bograch with sausage and pork ribs

beef - 0.5 kg;
smoked pork ribs - 0.5 kg;
smoked bacon - 50 g;
lard - 50 g;
raw smoked sausages - 0.2 kg;
bell pepper - 0.2 kg;
bitter capsicum - 20 g;
thyme - a pinch;
fresh parsley - 50 g;
fresh dill - 50 g;
dried paprika - 20 g;
tomatoes - 0.3 kg;
onions - 0.4 kg;
carrots - 0.2 kg;
red dry wine - 0.2 l;
chicken egg - 1 pc.;
flour - how much will go;
salt, spices - to taste;
water - how much will go.

Cooking method:

Finely chop the lard and bacon, put in a thick-bottomed saucepan, put it on fire.
Cut the onion into large rings, put in melted fat, brown.
Wash, cut into pieces of beef, separate the pork ribs one by one. Add to onion.
Fry over high heat until crisp, add spices. Pour in water so that it barely covers the meat, reduce the intensity of the flame to a minimum. Cook covered until the water is almost completely boiled away.
Make dough from flour and eggs, stick on mini-dumplings, dry in the oven.
Cut carrots, tomatoes and peppers into medium sized cubes. Chop the hot pepper as finely as possible.
After peeling the potatoes, cut into semicircles at least half a centimeter thick.
Cut sausages into cubes.
Put the vegetables and sausages into the pot with the meat. Add warm water so that it is a finger above the food. Salt, season.
Boil until potatoes are soft.
Add dumplings, after 5 minutes pour in the wine, boil for 2-3 minutes, remove from heat.

When serving, generously sprinkle the bograch with chopped herbs. Potatoes in the recipe can be replaced with beans. In this case, a glass of beans must be soaked in water in advance. They lay it earlier than vegetables - they are introduced half an hour after adding the beans, if necessary, add water.
Bograch in Transcarpathian style can also be cooked in a pot in the fresh air. Then it will be even more fragrant and tastier. The principle of preparation and the sequence of laying the products in this case will be the same as when cooking goulash soup on the stove.

Bograch is a hearty meat soup. Enough calories. Most men will like it. For girls who follow the figure, it is better not to lean heavily on him.

Bograch goulash (Bogracs gulyas). Bograch - Hungarian soup with paprika and meat

Recipe preparation steps with photo