Bograch Transcarpathian
10 servings
180 minutes
Bograc from Transcarpathia is a soulful dish of Ukrainian cuisine, infused with the aroma of the fire and warming even on the coldest days. Its history traces back to the traditions of Hungarian shepherds who prepared rich meat stews over an open flame. Bograc combines three types of meat – beef, pork, and veal, which simmer in a cauldron with aromatic spices, smoked paprika, and red wine. Tender potato pieces and homemade dumplings (chipetke) absorb the rich flavor of the broth, creating a special thickness. This dish is perfect for friendly gatherings in nature or cozy family dinners. Bograc is served hot in deep plates to enjoy its rich taste and warming effect. Its intense aroma, thick consistency, and spicy notes make it an indispensable dish of Transcarpathian cuisine.
1
Cut the meat (preferably tender juicy parts - castrated meat, shoulder) into small cubes.
- Veal: 1 kg
- Pork: 1 kg
2
Chop the bacon into cubes and place it in a heated pot. Render the fat. Remove the cracklings but do not throw them away.
- Smoked bacon: 150 g
3
Clean the onion and send it to hot fat. Heat the fat. Discard the burnt onion.
- Onion: 3 heads
4
Fry the ribs in fat until golden brown. Set aside for now.
- Beef ribs: 1 kg
5
Finely chop the onion and carrot, and add them alternately to well-heated fat. Fry with the addition of 1 spoon of paprika.
- Onion: 3 heads
- Carrot: 2 pieces
- Smoked paprika (pimenton): 3 tablespoons
6
After that, add the meat and sauté a little. Add the ribs and simmer everything until cooked and tender. If there is not enough liquid, add water.
- Veal: 1 kg
- Pork: 1 kg
- Beef ribs: 1 kg
7
Peel the potatoes and chop the pepper into strips. Add to the pot.
- Potato: 1 kg
- Bell pepper: 3 pieces
8
Peel the tomatoes, place them in a blender, add garlic, half of the parsley, the remaining paprika, and blend until a smooth sauce. Add to the pot.
- Tomatoes: 3 pieces
- Garlic: 3 cloves
- Parsley: 1 bunch
- Smoked paprika (pimenton): 3 tablespoons
9
Everything is boiling. Knead the dough from flour and eggs. Add salt. Pinch off small dumplings (chipetke). Place on foil to dry. Add to the pot. Cook until ready.
- Wheat flour: 100 g
- Chicken egg: 1 piece
10
2 minutes before it's ready, chop the remaining parsley, add it to the pot, and pour in a glass of wine.
- Parsley: 1 bunch
- Dry red wine: 250 g
11
If possible - extinguish the hot coal in the cauldron.
12
Let it steep for 30-40 minutes.
13
Serve hot in deep plates.
