Transcarpathian Bograch, the recipe of which is described below, is a traditional Hungarian dish. As a rule, it is prepared from several varieties of meat (beef, veal, shank, ribs and other things). It should also be noted that smoked lard with a meat layer is an integral part of such a dinner. In addition, homemade sausages and various spices (paprika, garlic, thyme and hot pepper) are often added to this European dish.
Transcarpathian Bograch: recipe with photo
It is not for nothing that the dish in question is called masculine, because it turns out to be very satisfying and high-calorie. Of course, such a dinner can also be used for the fairer sex. However, you should immediately warn that it can significantly spoil the figure.
So how to make bograch in Transcarpathian? A recipe with a photo is brought to your attention. The cooking process of this dish requires the use of:
- fresh beef - about 300 g;
- oily veal - about 300 g;
- smoked pork ribs - 400 g;
- smoked bacon with meat layers - not more than 50 g;
- raw smoked sausages - 2 pcs. (optional);
- red sweet pepper - 1 pc.;
- medium-sized potatoes - 3 tubers;
- fresh garlic - 4 cloves;
- hot pepper - ½ pod;
- ground black pepper - apply to taste;
- dry thyme - ½ dessert spoon;
- parsley (greens) - 1 bunch;
- fresh dill - 1 bunch;
- dry red wine - 200 ml;
- sweet paprika - 1 dessert spoon ;
- fresh tomatoes - 2 small pcs .;
- onions - 4 heads;
- large eggs - 1 pc. (for chipset);
- light flour - about 1 cup (for chips).
Product Preparation
How to make bograch in Transcarpathian? The culinary recipe for this dish requires you to first prepare all the ingredients, and only then proceed with their heat treatment.
Meat products must be thoroughly washed, removed all inedible parts, and then cut into medium pieces. As for vegetables, they are peeled and chopped into cubes. Fresh garlic is also grated separately and greens are chopped.
Cooking meat
How to cook bograch? The Transcarpathian recipe requires the use of a large and thick-walled pan. Sliced smoked lard is spread in it and put on medium heat. After the product has melted, chopped onions are added to it. Having achieved transparency, the vegetable is flavored with sweet paprika. After that, beef, veal and pork ribs are sent to the ingredients .
After mixing the products, they are kept on fire for about three minutes, and then they are poured with water, salted, brought to a boil and boiled for about two hours, stirring occasionally with a spoon.
We make chips
Bograch in Transcarpathian, the recipe of which involves the use of several varieties of meat, requires the mandatory use of chips. They are done quite quickly. A pinch of salt, as well as wheat flour, is added to the chicken egg.
After kneading a cool dough, it is rolled into a thin sausage and cut into small pieces. After this, the product is laid out on a board sprinkled with flour, and dried at room temperature until the dish is almost completely ready.
Add vegetables
How to make a delicious and rich bograch? The Transcarpathian recipe requires the mandatory use of vegetables and spices. First, carrots, hot pepper, ground pepper, thyme and garlic are laid out to the cooked meat.
After mixing all the ingredients, they are cooked for about 10 minutes, and then potatoes, tomatoes, bell peppers and smoked sausages are added. In this composition, a thick and fragrant dish is stewed for half an hour. At the same time, it is recommended to add drinking water to it. The liquid should cover the dish with 1 thumb.
Final stage
Now you have a general idea of how the bograch is prepared in Transcarpathian style. The recipe involves the use of a large number of different ingredients, so cooking requires a large pan.
After all the vegetables are ready, lay out chips for thick and rich soup, as well as fresh herbs and boil it for five minutes. Over time, remove the pan from the stove and insist the dish under the lid for about half an hour.
How to serve guests?
Subject to all the above rules, you will get a very tasty and rich bograch in Transcarpathian. The recipe for this dish should be stored in your cookbook, especially if there are a lot of men in your family.
After the Hungarian soup is ready, it is laid out on plates and immediately presented to the table. In addition to such a dish, it is recommended to present a slice of white bread.
How beautifully to serve table bograch in Transcarpathian: recipe
In bread, such a soup should be presented only if you want to surprise your guests with an unusually decorated dish. However, for this you will have to bake round and voluminous buns separately. For this we need the following products:
- rye flour - about 250 g;
- wheat flour - about 250 g;
- dry yeast in bags - 1 dessert spoon;
- warm drinking water - 500 ml;
- table salt - 1.5 dessert spoons;
- sugar - 1 large spoon.
Cooking dough
The dough for fresh buns kneads quite easily. Sugar is dissolved in warm water, and then yeast is added and left alone for ¼ hours. After that, salt, wheat and rye flour are added to the products. After kneading a thick dough, it is covered with a towel and put in a warm place for 80 minutes.
Make buns
After the dough rises, it is divided into 4-6 equal parts and form large and round buns. They are laid out on a greased baking sheet and sent to the oven for baking. After 35-50 minutes, the bread for the bograch should be completely cooked. They take it out and cool it.
How to serve bograch in bread?
Due to the fact that bograch is a thick and rich soup, it is ideal for serving in the bread. To do this, a hat is cut off for all cooled products, and the pulp is completely removed, leaving only thick walls. Then put the hot dish in the bread plates and immediately present it to the table.
To eat such a Hungarian soup should not be too slow. As the amount of bograch decreases, it is necessary to eat a bread plate.