Ancient Ukrainian dish, which traditionally was cooked only by men: recipe

Bograch is a very tasty, hearty and easy to prepare dish. The main ingredients of the dish can be: meat of different kinds, lard, potatoes, carrots, onions, kohlrabi cabbage, spices and necessarily paprika. It should be noted that earlier traditionally bograch was cooked on an open fire in a cauldron and should be very rich, similar to goulash.

FoodOboz editors share useful information about this dish and who should cook it, as well as a recipe for bograch in Zakarpattia.

As the story goes, it is bograch that should be cooked exclusively by men, and each according to his own recipe!

It is worth noting that bograch is considered a holiday dish, and in some regions, a picnic dish.

Bograch in Zakarpattya

Ingredients:

• Pork - 200 g
• Beef - 200 g
• Pork ribs - 200 g
• Smoked sausage - 80 g
• Lard - 60 g
• Potatoes - 2 pcs.
• Carrots - 1,2 pcs.
• Bulgarian pepper - 1 pc.
• Onion - 1,5 pcs.
• Garlic - 2 cloves.
• Paprika - 1 tbsp.
• Tochi chilli pepper - to taste,
• Thyme, thyme - 1/2 tsp.
• Cumin - to taste
• Ground tochi pepper - 1/2 tsp.
• Dill - 20 g
• Parsley - 10 g
• Salt - to taste
• Red wine - 40 ml

Method of preparation:

1. Clean the vegetables, wash the greens, and fresh meat thoroughly rinse. Cut lard, fry.

2. Cut the ribs between the bones, cut the other meat into large cubes as for pilaf. In the pork fat, fry the onion previously diced into small cubes until lightly browned, transfer the ground paprika to the pot and fry over medium heat for no more than 5 minutes, stirring. Add the meat and ribs to the same pot, stir, pour in the water to cover all the ingredients. Stew over low heat.

3. Chop all the vegetables and add the spices. Then chop the tomatoes and add them and the garlic.

4. Next add the chopped sausages, cover and cook for another 30 minutes. Pour in the water and cook for another 30 minutes.