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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.


Here's what you need to cook bograch:

  • meat (ribs, flesh, legs, hooves) — 3 kilograms;
  • smoked lard — 150 grams;
  • onion — 200 grams;
  • carrots — 300 grams;
  • parsley — 200 grams;
  • kohlrabi (a variety of cabbage) — 1 small cabbage;
  • potatoes — 1 kilogram;
  • paprika, salt, pepper, garlic, cumin — to taste.

Video recipe

The cooking process

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.

  1. Cut the onion into small cubes and place in a cauldron, adding a little oil or fat. Let the onion fry until transparent.
  2. Now add a little water and paprika to the container, as well as diced meat (about 3 cm) and hooves. If necessary, add a small amount of water. But meat should be stewed, not boiled!
  3. Pour the remaining spices into the pot. This process can take 1.5—2 hours until the meat is tender. The main trick here is to always add water, stir the dish and cook on low heat.
  4. When the meat is ready, add the chopped vegetables to the pot. Bring to a boil and cook for another 10—15 minutes with the lid on. At this stage, you should also adjust the density of Bograch and, if necessary, add water.
  5. At the end, salt the dish and add parsley.
  6. The finished pot should infuse for another 10—15 minutes. Bon appetit!

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