Bograch is a traditional Hungarian goulash prepared by housewives in Transcarpathia. Researchers believe that the name of the dish comes from the Hungarian name of the cauldron. Bograch was invented by shepherds. Going to graze cattle, they put a variety of food in a cauldron: meat, lard, vegetables. Then they cooked it all on an open fire for a long time and always added paprika.
Traditional bograch is prepared in the open air in a large cauldron. Most of the ingredients vary from house to house, but the large amount of meat (3 to 5 types) and the generous use of paprika remain the same. The various types of meat are used: the necks, the ribs, the skin, and even the fat from the bones and hooves. The finished dish should look like goulash, not soup, so be careful with the dish.
Real bograch is cooked over an open fire in a large cauldron with thick walls. In a heated cauldron put smoked lard, cut into medium cubes. When the lard turns pink, it is removed from the dish.