Bohrach on the stove: how to make the dish rich without a cauldron

Bohrach is a rich meat soup with a spicy, smoked flavor. Traditionally, it is cooked outdoors in a large cauldron. However, if the weather conditions are not very favorable, you can use a simple idea and cook bohrach on a regular stove.

The idea of cooking bohrach is published on the mykitchen.in.ua Instagram page.

Ingredients:

• veal - 500 g
• beef - 500 g
• pork ribs - 500 g
• smoked lard with veins
• smoked sausage - 100 g
• bell pepper - 1 pc.
• potatoes - 4 pcs.
• garlic - 4 cloves
• hot red pepper - 2 pcs.
• onion - 4 pcs.
• tomatoes - 2 pcs.
• carrots - 2 pcs.
• paprika
• dried red hot pepper
• ground black pepper
• salt

Method of preparation:

1. Melt the chopped lard in a deep pan with a thick bottom.

2. Fry and add the onion cut into half rings.

3. Cook under the lid until golden brown.

4. When the onions are ready, add paprika, stir and cook for about a minute.

5. Cut the meat into pieces.

6. Cut the ribs a little, add them to the pan together with the meat, and mix well.

7. Pour water into the pan so that the meat is almost completely covered.

8. Bring to a boil over high heat, reduce heat and cook for 2-2.5 hours, stirring occasionally.

9. After the allotted amount of time has passed, the ribs can be removed if desired.

10. Dice the carrots and chop the bitter pepper and garlic.

11. Add to the saucepan together with dried red hot pepper.

12. Cut the potatoes into large cubes and add to the rest of the ingredients.

13. Add water so that everything is covered. Stir and cook for another 30 minutes.

14. Dice the bell pepper and tomatoes.

15. Chop smoked sausage randomly.

16. Add everything to the saucepan, add water to cover and cook for another 30 minutes.

17. Add salt, ground black pepper and herbs, and cook for another 10 minutes.

18. Turn off the heat and leave for an hour.