Soup Bograch - Hungarian goulash in Transcarpathian style in a cauldron

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Bograch soup, Hungarian goulash in Transcarpathian style in a cauldron? Prepare all products. What kind of meat is best to use? You can cook from several types of meat, and also add smoked meats to the cauldron. This time I used pulp and beef on the bone. Peel the potatoes, onions and garlic. Rinse and core the bell peppers. Wash the tomatoes.

2. STEP 2

   

   Cut the lard into small cubes. You can take regular salted lard, smoked lard or lard. Place the cauldron and light the fire. Place the lard in a cauldron. Fry over high heat until cracklings appear. Remove the pieces of lard from the cauldron using a slotted spoon.

3. STEP 3

   

   Chop the onion into medium-sized cubes and fry in the rendered fat. Cook, stirring, until golden brown. Add ground sweet paprika to the onion, stir everything quickly so that nothing burns.

4. STEP 4

   

   Cut the beef into medium-sized pieces. Place the meat in a cauldron.

5. STEP 5

   

   Add coarsely chopped garlic and sprinkle with cumin. Adjust the amount of garlic to your taste. Stir and fry for another two to three minutes.

6. STEP 6

   

   Pour water so that it completely covers the meat. At this stage, add a piece of bone-in meat and smoked meat, if you are using them, to the cauldron. The original recipe suggests using broth instead of water; I often cook with water, always using bone-in meat. After boiling, remove the foam, reduce the heat to moderate and simmer everything together for at least an hour (until the beef is completely cooked).

7. STEP 7

   

   Place the potatoes, cut into two to four pieces, into the cauldron. If your tubers are small, leave them whole. Boil everything together for about 10 minutes. If necessary, add water to the cauldron. Add some salt.

8. STEP 8

   

   Add bell peppers and tomatoes, cut into large cubes. If you take peppers of different colors, the goulash will look brighter and more appetizing. If desired, add hot capsicum as well. Mix everything and adjust for salt. Leave on moderate flame for another 10-15 minutes. Focus on the readiness of the potatoes.

9. STEP 9

   

   At the end of cooking, add finely chopped herbs to the cauldron. Extinguish the flame under the cauldron and leave the goulash with the lid open over the smoldering coals so that it is saturated with the aromas of the fire.

10. STEP 10

    

    Serve exclusively hot, sprinkled with ground black or allspice.

Comments on the recipe

Feruzolda

28.07.2023

4.8

Wow soup! I'm delighted with another legendary Hungarian dish - beef goulash!

Maria

28.07.2023

4.6

Yes! I'll tell you - this is something! We tried this amazing dish when we were on vacation in Transcarpathia last year. There was just a feta cheese festival taking place there, and many dishes were cooked over fire in huge cauldrons! There really was a lot of meat, but they didn’t want to tell us what kind of animal it came from!) I suspect that the bograch contained game. We all liked the dish - bograch really has a rich taste and aroma and is very filling! I don’t know if I can decide to cook this wonderful dish! It seems to me that at home it won’t be quite the same... After all, cooked over a fire, with the aroma of smoke, and even when you eat it in the fresh air among the amazing nature of the Carpathian Mountains... - it has a very special, incomparable taste! This is a must try! )

777

28.07.2023

4.7

Bograch in Transcarpathian style is something between the first and second courses. It turns out very tasty and juicy with a lot of vegetables, fresh and dried paprika, and therefore a lot of vitamins. It doesn’t take just one or two to prepare, but the result is very pleasing, a rich, aromatic, satisfying dish. Thank you very much for the recipe!