Bograch

Main dishes

Ingredients

• smoked lard (or sponder) - 150 g
• beef - 0.5 kg
• veal - 0.5 kg
• pork - 0.5 kg
• smoked ribs - 250 g
• picnic (smoked homemade sausage) - 200 g
• pork leg (handle) - 0.7-1 kg
• onion - 300 g
• paprika (red, ground) - 3 tbsp. spoons
• potatoes - 1 kg
• carrots - 250 g
• pepper (sweet: green, red)
• fresh tomatoes - 150 g
• garlic, cumin, spices, dill (parsley) and chili peppers
• red wine (semi-dry) - 150 g
• flour - 300 g
• eggs - 2 pcs.
• salt

Directions

1. Juicy meat with a tendon (pulp of the shoulder blade) cut into cubes with a side of 4-5 cm in a bowl, over low heat, melt finely chopped lard to form golden crumbs.
2. Add finely chopped onion to the melted fat and fry it until golden. Pour red paprika (ground) into not too hot fat with fried onions and mix quickly.
3. Then immediately add the diced meat, mix thoroughly and add a little water.
4. Put smoked ribs, cut into pieces shank (or knuckle - forearm) in the meat cubes and add water so that almost all the meat ingredients are covered with liquid.
5. All this simmer on low heat, stirring occasionally. If necessary, add enough water so that the meat is constantly in a small amount of liquid for 2-2.5 hours.
6. As soon as the flesh of the shank (handle) begins to separate from the bone, remove the shank from the bowl and carefully separate the meat from the bone. Then cut the flesh of the shank into small portions and place back in the bowl.
7. Then, according to the recipe, add the rest of the water, salt, add diced carrots, spices, hot peppers, crushed cumin and chopped garlic. We cook all this for another 30 minutes.
8. While the bograch is cooking, peel and slice the potatoes. Fresh peppers and tomatoes cut into cubes. We put sliced ​​vegetables in a bowl together with home-made sausage cut into rings (picnic).
9. While the vegetables are cooking, prepare "chipetke" - pinched dough. To do this, knead the dough with flour, eggs and salt (without water). It is good to knead it, then pinch off the flour with his hands sprinkled with flour shapeless pieces the size of a fingernail.
10. We spread the chips on a wooden board to dry them a bit in the sun and blow them with the mountain wind. (The name of the dough "chipetke" comes from the Hungarian word "chipkedny", which means - to pinch).
11. Cook the dried pieces of dough in boiling soup. When the dough is ready (after 5-6 minutes), it will surface.
12. Before removing the bowl from the heat, add finely chopped dill and parsley and pour a glass of red wine into the pot. Bograch is served in deep plates in large portions (400-500 g). Eat the dish hot, washed down with cool red wine.