Hungarian Bograch-Goulash from Berehovo

Bograch-goulash, a famous thick soup made of different sorts of meat, has various recipes and cooking technologies. 

Ingredients: for 3 kg of various diced types of meat – ribs, fillet, chuck, and obligatory shanks, take 150 smoked pork fat, 200 g onions, 300 g carrots, 200 g parsley, kale turnip (10 cm diameter), 1 kg potatoes, two tablespoons of paprika, 1-2 tablespoons of ground black pepper, one bunch parsley, one chili pepper pod, 1-2 bay leaves.

Preparation:

Bograch is not hard to make. Start by putting a cauldron over an open fire. Once the cauldron is heated, add smoked pork fat chopped into 0.3 cm cubes and cook it until pink. Remove the pork fat with a wooden spoon and put it aside.

In the meantime, chop the onions, add some lard or oil to the cauldron and throw in the onions. Fry the onions until pink, add some water, and let the onions cool down while immediately adding ground paprika. Stir and throw in 0.3 cm cubes of meat and shanks.

Stir well and pour in water several minutes later. The meat is to simmer, not boil. Add some salt, black pepper, 1-2 bay leaves, and gradually pour in enough water for the contents to cook. There should not be too much water – remember, it’s a goulash, not a soup.

Finally, let the bograch-goulash sit for a bit. Bon appetit!