Готуємо ідеальний бограч за секретами шеф-кухарів Воєводино
Spicy, hearty, aromatic - all this is about Transcarpathian cuisine. And she is so native and loved by all Ukrainians. The cuisine of Transcarpathia is very diverse, it includes meat, fish, and even vegetarian dishes. But what you definitely can't imagine her without is without a godfather!
Today we will share with you the most secret - the secrets of cooking one of the best dishes of the region!
So, let's get started. A proper bograch must necessarily contain several types of meat. Other must-have ingredients are dried paprika. Another secret of a real bograch is that it must be cooked over an open fire. To give the dish a special taste of smoked meats, at the end of cooking, a fire is extinguished in it.
To prepare Bograch in Transcarpathia, you will need:
- beef - 500 g
- veal - 500 g
- pork ribs - 500 g
- lard - 50 g
- raw smoked sausages - 2 pcs
- red bell pepper - 1 pc
- hot green pepper - 2 pcs
- potatoes - 4 pcs
- tomatoes - 2 pcs
- onion - 4 pcs
- carrots - 2 pcs
- garlic - 4 cloves
- chili pepper petals - 0.5 tsp.
- red paprika - 1 tbsp.
- dry thyme - 0.5 tsp.
- parsley, dill, salt, pepper - to taste
Some housewives add semi-sweet wine to bograch, but we still suggest drinking them with the dish.
- It is better to cook bograch in a large pot with a thick bottom. We put it on medium heat and put finely chopped lard. As soon as it melts, add onion cut into half rings. We bring it to semi-transparency.
- Add paprika to the onion and simmer for another minute. Cut the meat into pieces of about 3 cm and add to the other ingredients. Keep on fire for a few more minutes, stirring constantly.
- Add water so that the meat is covered almost completely and bring the bograch preparation to a boil. After that, reduce the heat to a minimum and leave to cook for 2.5 hours. Goulash should be stirred periodically.
- While the meat is stewing, prepare the vegetables. Cut carrots, tomatoes and bell peppers into medium cubes. Finely chop the hot pepper and garlic, and on the contrary, cut the potatoes into large pieces (half rings).
- After 2.5 hours, add carrots, hot pepper, garlic, chili pepper petals, and thyme to the meat. Let it simmer a little.
- Add potatoes to the dish and add water so that the ingredients are slightly covered with it. Leave on low heat for 30 minutes.
- Відправляємо в бограч все, що залишилося – томати, солодкий перець, ковбаски. Якщо води знову виявиться мало, доливаємо ще і залишаємо тушкуватися до готовності всіх продуктів (близько 30 хвилин).
- At the very end, add a large amount of parsley and dill, as well as salt and pepper to taste.
And it is better to serve bograch with grilled black bread and spicy Hungarian pasta Eros Pishta(hot pepper with the addition of salt and sunflower oil).
Приготування бограча здається справою клопіткою, але результат того точно вартує. А особливо, якщо готувати цю страву в компанії друзів і близьких. Така можливість є у гостей Воєводино на безкоштовних кулінарних майстер-класах. Що може бути приємнішим, ніж усім разом поласувати бограчем у Вільховому гаю? Так відпочинок в Карпатах запам’ятається вам ще й на смак.
An ideal holiday in "Voevodyno" is already waiting for you!