Bograch: a lot of meat and a lot of paprika

soups 368 Last Update: Apr 29, 2022 Created: Apr 29, 2022 0 0 0
Bograch: a lot of meat and a lot of paprika
  • Serves: -
  • Prepare Time: 25 min
  • Cooking Time: 5 hour 30 m
  • Calories: -
  • Difficulty: Hard
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Bograch is a national Hungarian dish, popular in Transcarpathia, and now known throughout Ukraine. In fact, similar dishes are in other cuisines of the world - pilaf, and roast. But the right bograch can be cooked only on an open fire, so first, prepare a bundle of firewood, and a large cauldron and enjoy the magic for at least two or three hours. Write down the recipe for Transcarpathian bograch and enjoy it.

Ingredients

Directions

  1. Take a big bowl…
  2. Fry onions in melted fat, add paprika, and a little water, to make sure that golden color is formed.
  3. Next, put the meat, cut into small pieces, grated garlic, cumin, pour water, and stew. Remember that according to the recipe, bograch should be stewed, not boiled, you need a little water.
  4. Dice potatoes, bell peppers, and tomatoes.
  5. Knead a stiff dough of flour, eggs, and salt - chipotle. Pinch off small pieces, roll in flour and leave to dry.
  6. When the meat is almost cooked, add the potatoes and fry. Subsequently, for the required density, pour the bone broth, and put tomatoes, carrots and peppers. Constantly add a little broth or water to the pot so that it does not burn.
  7. Add chipetke (homemade dough), stew, salt, add spices, and lots of greens. Bon appetit!

Bograch: a lot of meat and a lot of paprika



  • Serves: -
  • Prepare Time: 25 min
  • Cooking Time: 5 hour 30 m
  • Calories: -
  • Difficulty: Hard

Bograch is a national Hungarian dish, popular in Transcarpathia, and now known throughout Ukraine. In fact, similar dishes are in other cuisines of the world - pilaf, and roast. But the right bograch can be cooked only on an open fire, so first, prepare a bundle of firewood, and a large cauldron and enjoy the magic for at least two or three hours. Write down the recipe for Transcarpathian bograch and enjoy it.

Ingredients

Directions

  1. Take a big bowl…
  2. Fry onions in melted fat, add paprika, and a little water, to make sure that golden color is formed.
  3. Next, put the meat, cut into small pieces, grated garlic, cumin, pour water, and stew. Remember that according to the recipe, bograch should be stewed, not boiled, you need a little water.
  4. Dice potatoes, bell peppers, and tomatoes.
  5. Knead a stiff dough of flour, eggs, and salt - chipotle. Pinch off small pieces, roll in flour and leave to dry.
  6. When the meat is almost cooked, add the potatoes and fry. Subsequently, for the required density, pour the bone broth, and put tomatoes, carrots and peppers. Constantly add a little broth or water to the pot so that it does not burn.
  7. Add chipetke (homemade dough), stew, salt, add spices, and lots of greens. Bon appetit!

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