Bograch is a Hungarian dish. The traditional area of agriculture of the Hungarians was cattle breeding. Prepared mainly from products that could be obtained on pastures or during cattle driving in the mountains - these are meat and vegetables. You can translate the word bograch from Hungarian like a cauldron - the main dishes of nomadic herders. He is known in many countries of Europe. This soup is very hearty and easy to prepare. Please loved ones by cooking bograch while relaxing in nature. After all, the authors of this recipe prepared it in this way - on an open fire.
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You will need
- - fillet of lamb, beef or veal - 400 grams;
- - red sweet onion - 2 pieces;
- - average carrot - 2 pieces;
- - sweet red bell pepper - 2 pieces;
- - tomato paste - 1 tbsp. a spoon;
- - potatoes - 5 pcs.
- - paprika, favorite seasoning of the Hungarians - 1 teaspoon;
- - melted pork or butter - 80 grams;
- - garlic - 2-3 cloves;
- - spices to taste: salt, black pepper, caraway seeds;
- - Fresh greens - a bunch of each.
- - wheat flour - 80 grams;
- - chicken egg - 1 piece;
- - salt - to taste.
Instruction manual
1
Cut the meat into small pieces. Peel and chop the onion, carrots also peel and grate on a medium grater. After cleaning, cut the potatoes into cubes.
2
Melt pork fat or butter in a preheated cauldron. Chopped onions and simmer until transparent. Add meat and paprika and fry until golden brown, do not forget to stir. Then put the carrots in the cauldron and cook for another 5 minutes.
3
Wash the pepper, remove the stalk and seeds, cut into strips. Add to the cauldron with tomato paste. Pour all the ingredients with water so that it completely covers them, salt. Simmer for half an hour.
4
Next, you need to cook the dumplings. To do this, knead the steep dough from flour, eggs and salt. Roll into a thin tourniquet and cut. So that the workpieces do not stick together, you can pour them with flour.
5
Prepared potatoes sent to the cauldron and pour another liter of water. After boiling add dumplings. Cook for 15-20 minutes. Add chopped garlic, parsley and caraway seeds a couple of minutes before cooking. Optionally, add 2-3 tablespoons of wine.