Border

Bograch is a famous dish of Hungarian cuisine. It is a thick meat soup of meat and vegetables, with a spicy taste. Its recipe is already half a millennium. During this time, it has changed, the territory of its distribution has become wider, many of its variations have appeared. Initially, the soup was cooked on a fire, in a pot, whence its name came (it translates from Hungarian as “pot”). In the restaurant menu this dish can be found under other "names": Transcarpathian goulash, Hungarian goulash, bograch-goulash. This is due to the fact that it turns out rich, thick, contains a large amount of meat. Properly welded, it is able to replace both the first and second. It is possible to make a curb at home, although in this case it will not be completely identical to the original one.

Cooking Features

In order to reproduce such a culinary masterpiece, like a cauldron, in your kitchen, you need to know the features of its preparation.

The cauldron should be thick. Water is added to it by the eye, so that it barely covers food or is a finger taller than them. In a more liquid version, the soup will not look like a legendary Hungarian dish.
Bograch must be sharp, it includes a significant amount of paprika. There is even a legend connected with this, according to which the Turk-cook overdid it and added too much pepper to the soup, which is why the locals had to eat it. After that, in order to protect their food from other people, residents of Transcarpathia began to deliberately add a huge amount of paprika to it. And so it appeared bograch.
The basis of the soup is beef, but often other types of meat are added to it, including bacon. It will not be a violation to put lamb or pork in the pot. Hungarian goulash is usually not cooked from poultry meat.
The composition of the soup, in addition to meat, includes a large number of vegetables. Modern recipes include potatoes, earlier instead of them, beans were put into it to increase the satiety of the soup. These ingredients can be considered interchangeable.
A desirable but not indispensable component in bograch cooking is dry red wine. It is added to the soup at the last moment, shortly before they are going to remove the soup from the fire.
A real Hungarian bograch cannot be imagined without a small chip - small dumplings, which are plucked from the dough and dried in a frying pan or in the oven. The dough for them is prepared from one egg, a small amount of water and flour, which is poured by eye, before receiving the dough, which can be rolled into a thin sausage with a diameter of not more than 1 cm.

Fresh greens can be added to the finished dish - it will look more appetizing with it, and the taste of the soup will only benefit from it.

Classic recipe

Composition:

beef - 0, 6 kg;
pork fat - 100 g;
onions - 0, 2 kg;
tomatoes - 0, 3 kg;
sweet pepper - 0, 3 kg;
carrots - 0, 2 kg;
potatoes - 0.5 kg;
garlic - 5 cloves;
fresh greens - 100 g;
lecho - 100 g;
dry red wine - 100 ml;
paprika - 5 g;
black ground pepper - 5 g;
red ground pepper (hot) - 2-3 g;
chicken egg - 1 pc .;
flour - how much will leave (approximately 150-180 g);
salt - to taste;
water - how much will leave.

Method of preparation:

Wash the meat, pat dry with a napkin, cut into pieces, as for goulash.
Cut the fat into small pieces.
Free onion from the husk, cut into thin half-rings.
Peel carrots, cut into small cubes.
Peel the potatoes, cut into medium slices. Preference is better to give varieties that are not too boiled soft, not crumbly.
Wash the sweet peppers, cut the stem, remove the seeds.
Cut the pepper into thin straws or small squares.
Wash tomatoes. Cut their skin crosswise on the side opposite to the stem, lower for 2-3 minutes in boiling water. Cool, transferring to a container with cold water, clean. Cut the seal around the stem. Pulp cut into pieces of arbitrary shape.
Beat the egg with a whisk, adding a tablespoon of water and a large pinch of salt. Add flour in portions, knead the dough. Roll out the dough into a thin sausage. Pinch off pieces from it and spread on a baking tray sprinkled with flour. Put the pan in the oven, heated to a minimum temperature. Dry the pieces of dough, sometimes using them with flour and stirring them, again distributing them on the pan.
In a cauldron, thick-walled saucepan, or in a skillet, melt fat, put onions to it, fry until golden brown. Add carrots and paprika, continue to fry for 5 minutes.
Add meat to onions and carrots. Wait until it is roasted until an appetizing crust. Add tomatoes and pepper, reduce heat. Stew meat and vegetables for 10 minutes.
Add lecho, salt, remaining spices. Top up with some water. Extinguish 10 minutes after the liquid boils.
If you cooked meat in a pan or in a skillet, transfer it to the pan. Add potatoes. Fill with water so that it is on the finger above the products. It takes about one and a half liters.
Cook the soup on low heat for half an hour.
Put the pieces of dough, cook for another 5 minutes.
Add chopped garlic, greens, and wine. Boil for 3-4 minutes after boiling.
Remove from heat, cover with a lid. Let the soup stand for 10 minutes.

It is possible to cook a borage for this recipe in a slow cooker. To fry products at the first stage, use the program “Frying” or “Baking”, at subsequent stages for cooking the soup, activate the program “Stewing”. After the soup is ready, leave it for 10-15 minutes in heating mode.

Border with sausage and pork ribs

Composition:

beef - 0.5 kg;
smoked pork ribs - 0.5 kg;
smoked bacon - 50 g;
lard - 50 g;
smoked sausages - 0, 2 kg;
Bulgarian pepper - 0.2 kg;
bitter peppers - 20 g;
thyme - a pinch;
fresh parsley - 50 g;
fresh dill - 50 g;
dried paprika - 20 g;
tomatoes - 0, 3 kg;
onions - 0, 4 kg;
carrots - 0, 2 kg;
dry red wine - 0, 2 l;
chicken egg - 1 pc .;
flour - how much will leave;
salt, spices - to taste;
water - how much will leave.

Method of preparation:

Finely chop the bacon and bacon, put in a thick-bottomed saucepan, put it on fire.
Onions cut into large rings, put in melted fat, browse.
Wash, chop the beef, split the pork ribs one by one. Add to the bow.
Fry on high heat to crust, add spices. Pour in water so that it barely covers the meat, reduce the intensity of the flame to a minimum. Cook under the lid until the water is almost completely boiled away.
Make dough from flour and eggs, stick mini-dumplings, dry in the oven.
Dice medium-sized diced carrots, tomatoes and peppers. Cut bitter pepper as small as possible.
Peeled potatoes, cut into semicircles with a thickness of at least half a centimeter.
Dice sausages into cubes.
Put the vegetables and sausages in the meat pan. Add warm water so that it is on the finger above the products. Salt, season.
Boil until the potatoes are soft.
Add the dumplings, pour the wine in 5 minutes, boil for 2-3 minutes, remove from the heat.

When serving, generously sprinkle bograch with chopped greens. Potatoes in the recipe can be replaced by beans. In this case, a glass of beans must be pre-soaked in water. It is laid earlier than vegetables - they are introduced half an hour after adding the beans, if necessary, topped up with water.

Zakarpatsky bograch can be cooked in a pot in the open air. Then it will be even more fragrant and tastier. The principle of cooking and the sequence of laying the products in this case will be the same as when cooking goulash soup on the stove.

Bograch - hearty meat soup. Enough calorie. Most men will like it. It is better not to lean heavily on the girls who follow the figure.

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