Recipe of the Transcarpathian Bogarach for the coum who bought a new Kazan for the New Year

Prefabricated meat soup "Bograc" is not just a hearty lunch, but a real feast! Few people will object to the fact that this is the perfect dish for restoring strength and energy in such a cold season as December.

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If for someone “balm for the soul” is shulum soup, then for Transcarpathian friends it is definitely “Bograc”. Which of these dishes is better for you?

Editorial "Site" He suggests to first try both, and only then decide not to lose!

Precast meat soup Ingredients

1kg beef
0.5 kg of pork ribs
50g lard
2 red Bulgarian peppers
1kg potatoes
4 bulbs
3 tomatoes
2 carrots
4 cloves of garlic
1 hot pepper
3 tbsp paprika
fluff
salt
chili
3-4 liters of water
1 egg
5 tbsp flour

Preparation

First of all, we cut lard and send it to roast in a casket (or a large pan). Then we clean and cut the onions, after which we send it to the brisket to roast until golden. At the same stage, we add paprika, as well as crushed garlic and thoroughly stir our roast.
Then cut the meat and ribs in small pieces and send to the casket with onions and squarks. Roast the meat for 5 minutes, and then add water to the pot, bring it to a boil, cover everything with a lid and leave to cook on a small heat for 2-3 hours.
Meanwhile, peel and cut in small cubes potatoes, carrots, hot and Bulgarian peppers, as well as tomatoes.
Among other things, it is also necessary to prepare the dough on a chip. To do this, combine the egg with flour in a separate bowl, add a little salt and mix the dough. Then roll the resulting dough into a small layer and tear into small pieces, then leave them to dry on a sprinkled flour table.
At the end, add vegetables with spices and salt, as well as a share of water if necessary, bring the soup to a boil and boil it on a small heat for another half an hour. Then add the chip and leave the pot on fire for another 5-7 minutes.