Bograč - Hungarian soup

Bograč - Hungarian soup

Bograch is a traditional dish of Magyar cattlemen. It is prepared from products that are easy to get during wandering in the mountains - meat and vegetables. A distinctive feature of the bograch, which makes him unlike ordinary goulash - is the abundance of paprika. After all, what kind of Hungarian cuisine without paprika! According to the rules, the bograch is cooked on an open fire in a large cauldron, hence the name of the dish: bogrács in Hungarian - a pot. Therefore, the bograch is an excellent alternative to the bitten ear and the kulesh, which we usually cook in the wild.




To prepare a bogracha you will need:

• 
  400 grams of meat (lamb, veal or beef)


• 
  2 middle heads of onions


• 
  2 carrots


• 
  2 Bulgarian peppers


• 
  2 medium tomatoes (you can replace 1 tablespoon tomato paste)


• 
  5 medium potatoes


• 
  1 tsp paprika (you can do more - you can not spoil the bug-paprika)


• 
  80 g of pork fat


• 
  2-3 cloves of garlic


• 
  salt, pepper, cumin, finely chopped parsley - to taste

For dumplings (chipper):

• 
  80 g of flour


• 
  1 egg


• 
  salt to taste

Finely chop the onions. Melt the pork fat in the cauldron and strew the onion in it until it is transparent. Cut the pre-washed meat cubes and add to the onion together with the paprika. Stir well and fry.



Cut the diced carrots and add to the meat. Stew for another 7 minutes, stirring occasionally. After this, put into the pot sliced ​​tomatoes without skin (skin can be removed by pouring tomatoes with boiling water) and Bulgarian pepper. If you do not have tomatoes - you can put tomato paste, but with fresh vegetables, the grapnel will taste better. Salt, pepper, add a liter of boiling water and simmer for half an hour on a small fire. Water should not be too much, the meat should not be boiled, but stewed.



While meat is stewed, you can cook dumplings(the chipper). For this, sift the flour into a bowl, beat the egg in it, add salt and mix the dough. Then roll the dough into a thin cake and pick on small pieces. Finished the chipper fold in a bowl and pour the flour so that they do not stick together.



When the meat becomes soft, add to the bugchopped potatoes and add another liter of boiling water. As soon as the potatoes are almost ready, put the gnocchi in the gazag and let them cook. Add parsley, cumin, finely chopped garlic, you can add a couple of tablespoons of wine.



Preparation of the bograch will take you about twohours. The finished bograch must be thick and sharp. You can give him to stand under the lid, and you can immediately pour on the plates. Eat the bograch must be hot.



Bon Appetit!