Bograch is a Hungarian dish. The traditional agricultural sector of the Hungarians was cattle breeding. They cooked mainly from products that could be obtained in the pastures or during the driving of livestock in the mountains - these are meat and vegetables. The word bograch can be translated from the Hungarian language as a cauldron - the main dishes of nomadic pastoralists. He is known in many European countries. This soup is very satisfying and easy to prepare. Delight your loved ones by cooking bograch during your outdoor recreation. After all, the authors of this recipe prepared it in exactly this way - on an open fire.
It is necessary
- - fillet of lamb, beef or veal - 400 grams;
- - red sweet onions - 2 pieces;
- - medium carrots - 2 pieces;
- - sweet red bell pepper - 2 pieces;
- - tomato paste - 1 tbsp. the spoon;
- - potatoes - 5 pcs.
- - paprika, a favorite seasoning of the Hungarians - 1 tsp;
- - melted pork or butter - 80 grams;
- - garlic - 2-3 cloves;
- - spices to taste: salt, black pepper, cumin;
- - fresh herbs - a bunch of each.
- - wheat flour - 80 grams;
- - chicken egg - 1 piece;
- - salt to taste.
Instructions
Step 1
Cut the meat into small pieces. Peel and chop the onion, peel and grate the carrots as well. After peeling, cut the potatoes into cubes.
Step 2
Melt pork fat or butter in a preheated cauldron. Chopped onion and simmer until transparent. Add meat and paprika and fry until golden brown, not forgetting to stir. Then put the carrots in the cauldron and cook for another 5 minutes.
Step 3
Wash the pepper, remove the stalk and seeds, cut into strips. Add to the cauldron along with tomato paste. Pour water over all the ingredients so that it completely covers them, salt. Simmer for half an hour.
Step 4
Next, you need to cook the dumplings. To do this, knead a hard dough from flour, eggs and salt. Roll into a thin rope and cut. To prevent the workpieces from sticking together, you can sprinkle them with flour.
Step 5
Send the prepared potatoes to the cauldron and pour another liter of water. After boiling, add the dumplings. Cook for 15-20 minutes. Add chopped garlic, parsley and caraway seeds a couple of minutes until tender. Add 2-3 tablespoons of wine if desired.
