How to cook bograch on the stove: it turns out spicy and rich

Bograch is a spicy meat soup that is traditionally cooked outdoors. In a cauldron, the dish becomes very rich and flavorful. But if you follow the right technology, you can make a delicious soup in a regular pot at home.

The idea of cooking bograch on the stove was shared by food blogger Svitlana Levytska (lanas_diet) on Instagram.

Ingredients:

• underbelly - 0.5 kg
• beef - 1 kg
• onions - 4 pcs7
• large tomatoes - 4 pcs
• carrots - 3 pcs
• potatoes - 7 pcs
• sweet pepper - 3 pcs

• hot pepper - 1 pc
• celery root - 1 pc (optional, but it is more flavorful with it)
• garlic - 5 cloves
• cumin - 2 tsp
• bay leaves - 3 pcs
• ground sweet paprika - 2 tbsp
• black pepper
• salt - to taste

Ingredients for dumplings:

• eggs - 1 pc
• flour - 100 g
• salt - to taste
• water - 30 g

Method of preparation:

1. For the dumplings, mix all the ingredients, knead the dough and make small elongated dumplings.

2. Cut the underbelly into cubes, the meat into small pieces, and the vegetables into small cubes.

3. Pour the underbelly into a preheated saucepan (cauldron), fry, and add onions. Fry everything, add paprika, and stir vigorously.

4. Pour in the meat, cover, leave for 15-20 minutes, stirring occasionally.

5. Add tomatoes, peppers, celery, bay leaf, and salt, pour boiling water to cover the contents of the pan, cover with a lid – leave on low heat for 1.5 hours.

6. Add the carrots, and bring to a boil, add the potatoes and boiling water again (to the desired thickness of bograch), add the dumplings after 15 minutes, bring to a boil, and turn off the heat.

7. Let the dish brew for 10-15 minutes.