Transcarpathian bohrach: top 5 secrets to a successful soup
Bohrach is a traditional Transcarpathian dish that was once borrowed from the Hungarians. In simple terms, it is a thick, spicy soup made with different types of meat, vegetables and a lot of aromatic spices.
The FoodOboz editorial team has gathered information and shares the secrets of cooking real bohrach at home.
The secrets of cooking successful homemade bohrach.
Source: foodnerdy.com
Secrets of cooking bohrach
1. Real bohrach is traditionally cooked in a cauldron over an open fire. To add a special smoked flavor to the dish, сhips are put out in it at the end of cooking. If you cook the soup in a saucepan, a thick-bottomed pot is best.
Transcarpathian bohrach in a cauldron.
2. The peculiarity of the soup is in the use of different types of meat, traditionally pork and beef.
3. The next trick is the use of a large number of spices, especially paprika. You need to be extremely careful with it and make sure that it is not overcooked. Otherwise, bohrach will have a slight bitterness.
What spices to add.
4. When frying onions, some cooks advise adding a little sugar to caramelize the vegetable and give the bohrach a sweet flavor.
What meat to use.
5. You can make the taste of bohrach more refined by adding a sprig of juniper or something similar.
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