Bograch is a hot meat dish of Hungarian origin and one of the most common dishes of Transcarpathian folk cuisine, which is traditionally cooked on an open fire in a pot. Bograch can be both the first and second course.
How to cook bograch at the stake in a camping trip and in the field, begoom recipe.
Bograch’s recipe has countless options, but in each of them, paprika is a must. Seasoning from ripe red capsicum of low-burning varieties, giving this dish its unique and piquant taste. The number and proportions of products for cooking bograch at the stake are purely individual and depend on the cook’s preferences and the size of the pot in which he will cook it.
Bonfire recipe on a fire.
Pour in a pot of sunflower or olive oil and slightly calcine it on a fire. Add paprika, in our case it is a mixture of red and green, and leave over the fire for 5-10 minutes, stirring constantly. Paprika should absorb oil well so that our future bograch has a delicious aroma and bright color, if paprika burns, then the bograch will no longer have the proper aroma, taste and color.
We cut the onions as they used to or as conveniently, we throw it in a pot and fry stirring until it is saturated golden color. In no case should the onion burn, therefore it is necessary to mix intensively. We cut the podshereva, which can be replaced with smoked bacon, into small pieces of 3-5 centimeters, and add to the pot immediately after the onion is ready. No need to add water. All mix well. We fry podcheryovina until she gives up maximum fat, but we don’t give her a burn.
We cut the meat, in our case it is pork, into relatively small portioned portions and put it in a pot. After podcherevina well fried. Regarding the amount of meat, we focus on the fact that the number of meat products in bograch should be greater than all other ingredients. Lightly fry the meat, pour it into a pot of water, bringing its contents to a state of liquid soup. Don’t be afraid to pour water, you can always evaporate its excess after a pot with bograch on coals or a low fire of a fire, it will only make it tastier and richer.
While the bograch is cooked, we cut the potatoes and put it in the pot for the meat brought almost ready. After laying the potatoes, salt the bograch to taste. Potato readiness is determined visually. It should be soft, but not boiled. Bograch is a thick dish, but not porridge, so its saturation is regulated by the addition of liquid.
We cut various greens and a lot, but the amount of garlic already depends on the general tastes of the company. We add it to the bograch for about five to ten minutes until complete readiness. Be careful not to overdo it with garlic.
When the bograch is almost ready and has reached the density you need, add all the greens to it and again mix everything well. Greens should be cooked over high heat for literally a minute or two. Overcooked greens will not give the dish a fresh taste. We set the pot aside from the fire and let the bograch brew for 10-15 minutes. Everything, the bograch is ready and you can begin to distribute it. Bon appetit and good rest!