Bograch in Transcarpathian

Step-by-step cooking

1. Step 1:

   

   How to make bograch in Transcarpathian? Necessary products. Onions, garlic, potatoes, carrots have already been peeled, the greens have been sorted. All of the above, as well as meat and peppers, are thoroughly washed. I repeat that most of the meat and meat products are fresh, the other, smaller part is smoked products. Paprika is a must when cooking this dish, it gives it a characteristic taste.

2. Step 2:

   

   Cut off the fat from the ribs and the fatter part of the podcherevka, chop it and fry until you get the flakes in a hot cauldron. Remove the pork rinds with a slotted spoon and set aside for now.

3. Step 3:

   

   Cut the ribs between the bones, cut the rest of the meat into large cubes, as for pilaf.

4. Step 4:

   

   In pork fat, fry the onion pre-cut into small cubes until lightly browned, pour ground paprika into the cauldron and fry over medium heat for no more than 5 minutes, stirring. Your task is to carefully monitor the paprika: if it burns, it will hopelessly spoil the taste of such a wonderful dish as bograch.

5. Step 5:

   

   After that, immediately add the diced meat and ribs, mix thoroughly and keep on fire for a couple of minutes. Add water so that almost all the meat ingredients are covered with liquid. Simmer all this over low heat, stirring occasionally.

6. Step 6:

   

   If necessary, you need to top up the water in such an amount that the meat is always in a small volume of liquid for 2-2.5 hours (until it is almost completely ready). In my bograch, the meat was young and cooked in 1 h. 50 min.

7. Step 7:

   

   Now, while the meat is cooking, proceed to the preparation of "chipette" - plucked dough (Hungarian word "chipkedny" means "to pinch"). In fact, these are just small dumplings that are plucked from a piece of dough, dried a little while the goulash is being prepared, and then sent there as well. So, from 1 egg and flour, knead the dough (without water). Knead the dough well.

8. Step 8:

   

   You can assemble the dough into a ball and pinch off arbitrary pieces from it, or you can roll up sausages and already pinch off shapeless pieces the size of a large nail with floured hands.

10. Step 9:

    

    Then leave these pieces of dough to dry on a wooden board, lightly sprinkled with flour. Before laying in the bograch, they will need to be turned over several times on the board, evenly distributing it. When you put them in the cauldron, try to grab as little flour as possible.

11. Step 10:

    

    Next, according to the recipe, add the remaining water, salt, add diced carrots, spices, hot pepper, crushed cumin and crushed garlic. Cook all this for another 30 minutes.

12. Step 11:

    

    While the bograch goulash is being prepared with carrots and spices, cut the potatoes into rather large chunks.

13. Step 12:

    

    Tomatoes can be peeled, peppers must be peeled from seeds. Cut these vegetables and carrots into rather large cubes, and chop the garlic medium.

14. Step 13:

    

    Cut sausage products into circles, and podcherevok or lard into cubes.

15. Step 14:

    

    After 30 minutes, put all the chopped vegetables in the cauldron together with the previously cooked pork rinds and chopped homemade sausage (picnics) and podcherevka. Add the water again so that everything is slightly covered (by 1 finger). Cook under the lid for another 30 minutes.

16. Step 15:

    

    Then send it to the cauldron "chipette". They are prepared for a short time - literally 5 minutes. When they are ready, they will float to the surface of bogracha.

17. Step 16:

    

    Cut a lot of greens and send them to bograch-goulash. Stir, bring to a boil and at this stage add 100 ml of dry red wine. Let it boil again and that's it - bograch-goulash is ready at home!