Bograch is the Hungarian soup very popular also to Zakarpatye. Other names of a bograch - bogorash, bogorosh, Magyar goulash, bograch-goulash, bograch-guyash. This soup very nourishing and simple in preparation.
Bograch - the Hungarian soup
Bograch is a traditional dish of Magyar cattle-farmers. He is trained from products which are easy for getting during wandering in mountains - meat and vegetables. Distinctive feature of a bograch which does it unlike usual goulash is an abundance of a paprika. After all what Hungarian cuisine without paprika! By rules bograch prepares on naked flame in a big copper, from here and the name of a dish: bogrács in Hungarian - a copper. Therefore bograch - excellent alternative to the bored fish soup and a kulesh which we usually prepare outdoors.
It will be necessary for preparation of a bograch for you:
400 g of meat (mutton, veal or beef)
2 average heads of onions
2 average tomatoes (it is possible to replace 1 tbsp of tomato paste)
5 average potatoes
1 tsps of a paprika (it is possible more - bograch a paprika you will not spoil)
80 g of pork fat
2-3 garlic gloves
salt, pepper, caraway seeds, small cut parsley greens - to taste
For trickled pastries (chipetka):
80 g of a flour
salt to taste
Small cut onions. Kindle pork fat in a cauldron and protushit in it onions to transparency. Cut previously washed up meat in cubes and add to onions together with a paprika. Quickly mix and fry.
Cut with cubes carrots and add to meat. Extinguish even minutes 7, periodically stirring slowly. After that put in a copper the cut tomatoes without skin (a skin it is possible to remove, obdav tomatoes boiled water) and paprika. If you have no tomatoes - it is possible to put tomato paste, but with fresh vegetables bograch will be more tasty. Salt, pepper, add liter of boiled water and extinguish half an hour on small fire. Water should not be too much, meat should not cook, and be extinguished.
While meat is stewed, (chipetka) can prepare trickled pastries. For this purpose sift a flour in a bowl, hammer into it egg, add salt and knead abrupt dough. Then roll dough in a thin cake layer and dig hands on small slices. Ready to a chipetka put in a bowl and pour a flour that they did not stick together.
When meat becomes soft, add in bograch the cut potatoes and add boiled water a liter more. As soon as potatoes are almost ready, put in bograch trickled pastries and let's them cook. Add parsley, caraway seeds, small cut garlic to a cauldron, can add also couple of tablespoons of wine.
Preparation of a bograch will take from you about two hours. Ready bograch has to be dense and sharp. It is possible to allow to it to be drawn under a cover, and it is possible to spill at once on plates. Eat bograch by all means hot.
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