Saturated with meat taste and aroma - bograch in Transcarpathian style. How to cook this hot dish, read the step-by-step recipe with a photo. Video recipe.
Bograch in Transcarpathian style - spicy hot meat goulash borrowed from Hungarian cuisine. This is one of the most common and favorite dishes of the Transcarpathian folk cuisine. Traditionally, it is cooked over an open fire in a special pot called bograch. In Transcarpathia, this dish is more popular than kebabs. There are an incredible number of options for its preparation. Transcarpathians have adjusted the treat to their taste, however, each recipe always contains Hungarian paprika, which gives a piquant taste. In general, paprika is the main ingredient in all Hungarian and Transcarpathian dishes.
Bograch is a rich food with a thick consistency, both the first and second course. The food is incredibly satisfying, tasty and moderately spicy. Since it is high in nutritional value and calorie content, it can replace a full meal. The food will delight both men and women, and even those who are on a diet will not refuse a portion. Bograch is prepared, ideally in a pot in nature. However, at home, the dish turns out to be no less tasty on the stove. Cooking food is no less troublesome than preparing borscht with many ingredients, and the result is worth it.
- Calorie content per 100 g - 385 kcal.
- Servings - 5
- Cooking time - 1 hour 45 minutes
Ingredients:
- Meat - 800 g (any sort)
- Ground paprika - 1 tablespoon
- Carrots - 2 pcs.
- Vegetable oil - for frying
- Tomatoes - 2 pcs.
- Potatoes - 2 pcs.
- Cilantro, parsley, basil, dill - on a bunch
- Sweet pepper - 2 pcs.
- Bitter pepper - 1 pod
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Garlic - 3 wedges
Step-by-step cooking of bograch in Transcarpathian, recipe with photo:
1. Wash the meat, dry with a paper towel and cut into medium-sized pieces. If there is excess fat and film, cut them off. This recipe uses pork. However, the main feature of this dish - varieties and types of meat and meat products can be unlimited. Fresh, smoked, dried and other types of meat are suitable.
2. Peel the potatoes, wash and cut into large wedges.
3. Peel the carrots and cut into medium-sized bars.
4. Remove the seeds from the bell peppers, cut off the stem and cut into large cubes.
5. Wash the tomatoes, dry and cut into large pieces.
6. In a heavy-bottomed saucepan, heat the oil and add the meat. Fry it over high heat until golden brown.
7. Add carrots to the meat and continue to fry for about 5-7 minutes.
8. Next, add potatoes and bell peppers. Stir and cook for another 7 minutes.
9. Add tomatoes, finely chopped garlic, salt, black pepper, chopped hot pepper and ground paprika to the food.
10. Stir the food and fry everything together for another 5-10 minutes.
11. Fill the food with drinking water. Depending on what you want to get the dish, the first or the second, depending on this, add this amount of water.
12. After boiling, boil the food for about half an hour until all products are fully cooked. At the end of cooking, add chopped herbs, boil everything together for another 5 minutes and remove the pan from heat. Serve the ready-made Transcarpathian bograch to the table immediately after cooking hot. If desired, you can add freshly chopped onions to each serving.
See also a video recipe on how to cook bograch in Transcarpathian style.
