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Goulash-bograch
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Goulash-bograch

60 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. Bograch is traditionally cooked in a cauldron over an open fire, which makes the dish very aromatic and draws everyone to the table. Modern home cooks have learned to prepare it using a regular kitchen stove. The dish must include pork fat or pieces of smoked ham, which give it richness and heartiness. In consistency, the dish resembles stew with gravy. I've made a few changes to the traditional recipe by adding dumplings. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    1. I place the cauldron over the fire, and in the meantime cut the fat into small pieces and put it on the heated surface.

  2. 2

    Step 2

    Step 2

    2. I render the fat from the lard, then set it aside on a plate. I peel the onion and chop it finely, then add it to the cauldron.

  3. 3

    Step 3

    Step 3

    3. While the onion is frying, I peel and wash the carrot and celery root, cut everything into small pieces, and add to the pot.

  4. 4

    Step 4

    Step 4

    4. I wash the meat and dry it with paper towels, then cut it into small pieces.

  5. 5

    Step 5

    Step 5

    5. Add ground paprika to the vegetables, mix well and cook for a few more minutes.

  6. 6

    Step 6

    Step 6

    6. I add the sliced meat to the fried vegetables, mix and cook for another 10-15 minutes.

  7. 7

    Step 7

    Step 7

    7. Peel and wash the potatoes, cut them into small pieces, and add them to the pan with the other ingredients.

  8. 8

    Step 8

    Step 8

    8. 2-3 minutes after adding the potatoes, I pour in hot water to cover all the ingredients, sprinkle with cumin, and simmer for 20 minutes over low heat.

  9. 9

    Step 9

    Step 9

    9. Wash the tomatoes and dice them, peel and finely chop the garlic, add everything to the cauldron, season with salt to taste, and cook for another half hour.

  10. 10

    Step 10

    Step 10

    10. For dumplings: I crack an egg into a bowl, add water, and pour in flour, kneading a firm and stiff dough.

  11. 11

    Step 11

    Step 11

    11. Roll the dough into a thin sausage and cut it into small pieces, placing them on a tray.

  12. 12

    Step 12

    Step 12

    12. Add the dumplings 5 minutes before the dish is ready, stir. If they float to the surface, they are done.

  13. 13

    Step 13

    Step 13

    13. Serve the dish hot, обязательно sprinkled with finely chopped parsley.