Bograch
8 servings
120 minutes
Bograc is a Hungarian dish with deep roots in the traditional cuisine of nomadic Magyars. This thick, hearty soup is cooked over an open fire, filling the air with the rich aroma of paprika and meat juices. Its taste is rich and warming, with subtle notes of sweet pepper and tomatoes complementing the richness of beef. Bograc is not just food; it symbolizes friendly gatherings and outdoor meals, its thick texture making it more like a stew than a soup. Each ingredient plays its role: cumin adds spiciness, garlic deepens the flavor, and fresh herbs refresh the aroma. Bograc is best served hot with soft bread or lavash to enjoy every bite of this traditional treat.
1
Heat the cast iron pot over the fire and add finely chopped bacon
- Bacon: 250 g
2
Melt the bacon and add chopped onion. Cook the onion until golden.
- Onion: 350 g
3
Add sliced carrots in large strips.
- Carrot: 200 g
4
Sauté the carrots lightly and add 3 tablespoons of paprika. Be careful, this is a very crucial stage in making bograch. The onion should not burn, and the paprika should absorb the fat for the bograch to have aroma and bright color. Therefore, it is necessary to stir intensively with a wooden spoon.
- Paprika: 3 tablespoons
5
The meat should be cut into portion-sized pieces of about 2 cm.
6
Add meat, crushed garlic, and cumin to the pot, mix all ingredients well, and add a little water or bone broth as needed. Do not add too much liquid; the meat should be stewed.
- Beef: 1000 g
- Garlic: 6 cloves
- Caraway: to taste
7
Add the peeled and diced potatoes to the meat that is almost cooked, ensuring all liquid evaporates, leaving only fat.
- Potato: 600 g
8
Cook the potatoes until transparent and add bell peppers and tomatoes cut into large squares.
- Red sweet pepper: 300 g
- Tomatoes: 250 g
9
Mix everything well and cook until ready.
10
At the end of cooking, add salt and parsley or cilantro. The greens will give the dish a fresh taste.
- Salt: to taste
- Parsley: to taste
- Cilantro (coriander leaves): to taste
11
Bograc is a thick dish in the Transcarpathian style, and the richness of the dish can be adjusted by adding liquid.
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