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Hungarian Bograch Goulash: Hearty Transcarpathian Soup

Uniquely delicious, saturated with the aroma of a fire! Soup Bograch Hungarian goulash in Transcarpathian style in a cauldron is a hearty meat dish for real gourmets. It is customary to simmer it for at least two hours. An obligatory component in goulash is bell pepper and a lot of meat!
cook time: 2h
Logan Winslow
Hungarian Bograch Goulash: Hearty Transcarpathian Soup

Nutrition Facts (per serving)

64
Calories
3g
Fat
4g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Onion 250 g
Garlic 5 clove
Tomatoes 200 g
Salt to taste
Ground black pepper to taste
Bouillon (or water) 3 l
Potato (adjust quantity to taste) 700 g
Caraway 0.5 tsp
Beef (or more, to taste) 1 kg
Paprika 1 tbsp
bell pepper 200 g
Salo 80 g

Recipe instructions

Step 1

Step 1
How to make Bograch soup, Hungarian goulash in Transcarpathian style in a cauldron? Prepare all products. What kind of meat is best to use? You can cook from several types of meat, and also add smoked meats to the cauldron. This time I used pulp and beef on the bone. Peel the potatoes, onions and garlic. Rinse and core the bell peppers. Wash the tomatoes.

Step 2

Step 2
Cut the lard into small cubes. You can take regular salted lard, smoked lard or lard. Place the cauldron and light the fire. Place the lard in a cauldron. Fry over high heat until cracklings appear. Remove the pieces of lard from the cauldron using a slotted spoon.

Step 3

Step 3
Chop the onion into medium-sized cubes and fry in the rendered fat. Cook, stirring, until golden brown. Add ground sweet paprika to the onion, stir everything quickly so that nothing burns.

Step 4

Step 4
Cut the beef into medium-sized pieces. Place the meat in a cauldron.

Step 5

Step 5
Add coarsely chopped garlic and sprinkle with cumin. Adjust the amount of garlic to your taste. Stir and fry for another two to three minutes.

Step 6

Step 6
Pour water so that it completely covers the meat. At this stage, add a piece of bone-in meat and smoked meat, if you are using them, to the cauldron. The original recipe suggests using broth instead of water; I often cook with water, always using bone-in meat. After boiling, remove the foam, reduce the heat to moderate and simmer everything together for at least an hour (until the beef is completely cooked).

Step 7

Step 7
Place the potatoes, cut into two to four pieces, into the cauldron. If your tubers are small, leave them whole. Boil everything together for about 10 minutes. If necessary, add water to the cauldron. Add some salt.

Step 8

Step 8
Add bell peppers and tomatoes, cut into large cubes. If you take peppers of different colors, the goulash will look brighter and more appetizing. If desired, add hot capsicum as well. Mix everything and adjust for salt. Leave on moderate flame for another 10-15 minutes. Focus on the readiness of the potatoes.

Step 9

Step 9
At the end of cooking, add finely chopped herbs to the cauldron. Extinguish the flame under the cauldron and leave the goulash with the lid open over the smoldering coals so that it is saturated with the aromas of the fire.

Step 10

Step 10
Serve exclusively hot, sprinkled with ground black or allspice.

Additional rubrics

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