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Bograch with smoked meats
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Bograch with smoked meats is a rich Hungarian soup that combines the deep flavour of stewed beef with the aroma of smoked meat. Thanks to paprika and long heat treatment, the dish acquires a thick consistency and a characteristic reddish-golden colour. Smoked ribs, sausages or bacon add a smoky, spicy flavour to bograch, which is especially good during the cold season. All ingredients are readily available in Ukrainian supermarkets, and the result is truly restaurant-quality.
Variations
Add smoked paprika instead of some of the regular paprika to enhance the smoky aroma.
You can use pork instead of beef — it will be fattier and more tender.
Add wild mushrooms for a deeper flavour.
Secrets of tenderness and flavour
Fry the meat in small portions so that it does not ‘boil’ in its own juice.
Add the paprika only to hot fat — this will release its aroma.
Add smoked meats after boiling, not at the beginning, so that they do not become dry.
Let the bograch stand for a while after cooking — the flavour will become more complete.
Tips on ingredients
Smoked pork ribs, sausages, bacon or ham are suitable for smoked meats.
Choose potatoes that are not crumbly so that they hold their shape.
Ripe tomatoes or high-quality tomato puree will give a deeper flavour.
Use Hungarian sweet paprika — the difference is noticeable.
Small culinary nuances
Bograch should be thick, almost like a stew.
It cooks faster on the stove, but temperature control is important.
Smoked meats should not dominate — they are only an accent.
It is best served with fresh bread, doughnuts or dumplings.
Ingredients for the recipe
Ingredients
Food Works Chilled Beef for Stewing ~700g
600 g
Verest Smoked Ribs First Grade
400 g
Hunter Boiled-Smoked Sausages
200 g
Potato
500 g
Onion
2 pcs
Carrot
150 g
Red Pepper
1 pcs
Malenkyi Kukhar Tomato Puree 200g
200 g
Garlic
4 cloves
Mriya Sweet Ground Paprika 20g
2 tbsp
Kamis Smoked Ground Paprika 20g
1 tsp
Spice Cumin Ground
1 tsp
Prypravka Laurel Leaves
2 pcs
Chumak Zolota Refined Sunflower Oil 2l
3 tbsp
Pripravka Himalayan Pink Salt 200g
1–1.5 tsp
Pripravka ground black pepper 20g
0.5 tsp
Dill And Parsley Bunch 100g
20 g
Preparation steps
01
Frying meat — Cut the beef into cubes and fry in oil until golden brown. ⏱ 10 min. Guideline: The meat is browned and smells fried.
02
Adding vegetables — Add chopped onions and carrots, fry until soft. ⏱ 10 min. Guideline: Onions are transparent, carrots are soft.
03
Adding spices — Add sweet and smoked paprika, as well as cumin. Stir. ⏱ 30 sec. Guideline: The aroma of the spices has intensified, they are not burnt.
04
Add tomatoes — Stir in tomato puree or chopped tomatoes, simmer until thickened. ⏱ 5 min. Guideline: The mixture has become thicker and more uniform.
05
Cooking — Pour in 2–2.5 litres of water and cook the beef until tender. ⏱ 60–80 min. Guideline: The meat can be easily cut with a spoon.
06
Adding smoked meats — Add the pork ribs and sliced smoked sausage. ⏱ 5 min. Guideline: The soup has a smoky aroma, the smoked meats are intact.
07
Vegetables — Add diced potatoes and bell peppers. Cook until done. ⏱ 20 min. Guideline: The potatoes are soft but hold their shape.
08
Finishing touches: spices and infusion — Add minced garlic, salt, pepper, hot paprika, boil for 5 minutes, turn off the heat and leave to infuse under the lid for 10 minutes. ⏱ 15 min. Guideline: The aroma is rich and the taste is balanced.
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Tip⏱ Bograch with smoked meats is best served very hot, generously sprinkled with herbs. If you want an even more pronounced smoky flavour, add a teaspoon of smoked paprika or a little cooked smoked bacon when frying the meat.
Where to order ingredients
Select the required ingredients in one of the stores
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