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.

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.

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.

4. When frying onions, some cooks advise adding a little sugar to caramelize the vegetable and give the bohrach a sweet flavor.

5. You can make the taste of bohrach more refined by adding a sprig of juniper or something similar.

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