Hutsul taught me how to make a real rich bog, a recipe for weight in gold.

The recipe of Bograc got me from my husband’s brother, who lived in Transcarpathia for a long time. To be honest, the taste of the Bogatrak is almost not inferior to borscht. The soup comes out rich, aromatic and surprisingly tasty. The most important thing is to stock up on meat, potatoes and paprika. It is these ingredients that are among the most important in the bog!

Today's edition. "Site" He'll tell you how to cook. hutsul. Traditional recipe!



Bogarach recipe Ingredients

• 0.5 kg of beef
• 0.5 kg pork
• 200g lard
• 300g red sweet pepper
• 250g onions
• 300g tomatoes
• 150g carrots
• 700g potatoes
• 1 hot pepper (optional)
• 4 teeth. garlic
• 2 tbsp sweet paprika
• 1 tsp cumin
• 1 tsp ground coriander
• 2 bay leaves
• 1 tsp salt
• 1 tsp sugar
• 15g fresh parsley
• 1 tsp black ground pepper
• 10g green onion
• 1 liter of water

Preparation

1. Please note that the traditional Bogarach is cooked in Kazan. Warm up the cauldron, add some finely sliced lard to it. Roast on low heat for 5 minutes, then remove the squarks from the pot. Add a finely chopped onion to the pot, sprinkle with sugar and roast, stirring, 3 minutes on a medium heat.
   
   
   
   
2. Add carrots sliced in large pieces and continue to roast, stirring, on an average heat of 4-5 minutes. Cube the sweet pepper and also roast it on medium heat, 3 minutes.
   
   
   
   
3. Add spices to the bogarach, namely: sweet paprika, ground coriander, cumin, bay leaf, black ground pepper, salt and 15 grams of parsley. Keep roasting, stirring, 1 minute on low heat.
   
   
   
   
4. Cut the meat into small pieces. Note that you can use one type of meat, but the more variety in the soup (pork, beef), the more delicious. Roast the meat for about 10 minutes over medium heat, stirring periodically.
   
   
   
   
5. Cube the potatoes and sprinkle them into the pot to other ingredients. Pour a liter of water, bring to a boil, then cover the lid and boil another half an hour on low heat with the lid ajar.
   
   
   
   
6. Pour into the Kazan cut into medium pieces tomatoes and hot pepper. Stir and cook for about an hour until the meat is ready.
   
   
   
   
7. Ready to sprinkle chopped green onions. Serve the soup. hot-sour And fresh bread. Bon appetit! 16
   
   
   
   

In order to get acquainted with the recipe of the present Carpathian, which is also called "dovbusheva yushka", watch the video from the channel Larisa Irodenko.

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I also propose to familiarize yourself with the Transcarpathian recipe of blueberries from raw rice. Add a small piece of butter to the surface of each pigeon. This will enrich their taste and make them more delicate.



Well, if you cook. cossack On an open fire, as they do in Transcarpathia, the soup will be even tastier and more appetizing! I dream in May to go hiking in the mountains and there to try to cook such a bog.

How do you like the recipe for Bogatrak, will you cook?