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Bograch with potatoes and paprika
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Bograch is not just a soup, but a real fairy tale on a plate. Its rich aroma and deep flavour turn even an ordinary day into a holiday. Cooked in a cauldron or pot, it preserves the spirit of Hungarian cuisine — thick, spicy, with a slight smokiness and tender pieces of meat. This dish is designed to bring people together: it warms the body and soul, giving a feeling of home comfort.
Variations
For a richer flavour, you can add smoked lard or bacon.
If you like spicy dishes, use hot paprika or chilli.
Bograch can also be made with beef and pork at the same time.
Secrets of tenderness and flavour
Before cooking, marinate the meat in paprika and spices — this will make it more aromatic.
Take your time: bograch likes to be simmered slowly, which brings out the flavour of each ingredient.
Don't skimp on the paprika — it's what creates the classic Hungarian flavour.
Tips on ingredients
Use beef with a small layer of fat — it stays juicy even after long cooking.
The paprika should be high quality, preferably Hungarian — it gives a rich red colour and deep aroma.
It is better to use medium-starch potatoes so that they do not overcook.
Small culinary nuances
Stir the bograch constantly during cooking to prevent it from burning.
Keep the dish on medium heat so that the vegetables and meat cook evenly.
Before serving, let the bograch steep for 10–15 minutes — the flavour will become deeper.
Ingredients for the recipe
Ingredients
Chilled Boneless Beef Rissole
500 g
Potato
400 g
Onion
2 pcs
Carrot
1 pcs
Mriya Sweet Ground Paprika 20g
2 tsp
Garlic
3 cloves
Chumak Tomato Paste 25% 300g
1 tbsp
Vitana Beef Broth 1.1kg
1 l
Shhedryj Dar Refined Sunflower Oil 500ml
2 tbsp
Pripravka Himalayan Pink Salt 200g
1 tsp
Eco Black Ground Pepper
0.5 tsp
Prypravka Laurel Leaves
2 pcs
Preparation steps
01
Prepare the vegetables. Peel and dice the potatoes, carrots and onions. Chop the garlic. ⏱ 15 min. Guideline: all vegetables should be evenly chopped.
02
Fry the meat. Heat the oil in a deep saucepan or cauldron. Add the chopped beef and fry until golden brown. ⏱ 10 min. Guideline: the meat changes colour.
03
Adding vegetables and spices. Add the onions, carrots, paprika, tomato paste and a little salt. Fry until the vegetables are soft. ⏱ 10 min. Guide: the onions become transparent.
04
Cooking. Add the potatoes, pour in the broth, add the bay leaf, cover and simmer over low heat until the potatoes are cooked. ⏱ 25 min. Guideline: the potatoes are soft, and the broth is thick and fragrant.
05
⏱Tip For a more pronounced flavour, add minced garlic at the end and let the bograch steep for 10 minutes before serving. Serve hot with rye bread or fresh rolls.
Where to order ingredients
Select the required ingredients in one of the stores
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