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Bograch with veal
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Bograch is a famous Hungarian soup that has won the hearts of many people in Central Europe and beyond. Its rich taste and aroma impress even the most discerning gourmets. Hot and hearty, bograch combines the freshness of a mountain breeze with the cosiness of home.
The first time you cook it, it may seem like real magic. This soup is a staple of family meals, bringing the whole family together around the table. Imagine a quiet evening when the smell of paprika and meat fills the house, and our favourite bograch is already bubbling in the pot.
Despite its rather long preparation time, the result is well worth it. So let the taste and aroma of Hungarian cuisine fill your home with the spirit of gastronomic adventure.
Variations
Bograch can be made with different types of meat, including beef, veal or pork. The main thing is not to be afraid to experiment with ingredients and spices to achieve the best taste.
Secrets of tenderness and taste
Add a little red wine to enhance the flavour of the meat and other aromatic ingredients.
Tips on ingredients
Don't skimp on paprika — it's the soul of real bograch. Use high-quality spices for an authentic taste.
Small culinary nuances
Pay special attention to the quality and freshness of the meat. It's good when it's tender and juicy.
Ingredients for the recipe
Ingredients
Veal shoulder
500 g
Onion
2 pcs
Garlic
3 cloves
Carrot
2 pcs
Eko Paprika Spices
3 tbsp
Chumak Tomato Paste 25% 300g
2 tbsp
Potato
300 g
Leleka Wines Odesa Black Dry Red Wine 12% 0.75l
100 ml
Pripravka Himalayan Pink Salt 200g
to taste
Pripravka ground black pepper 20g
to taste
Preparation steps
01
Prepare the vegetables — chop the onion, garlic, carrots and potatoes. ⏱ 10 min. Tip: the vegetables should be cut into even pieces.
02
Fry the meat — chop the veal and fry it with the onions over medium heat until golden brown. ⏱ 15 min. Guideline: the meat should be browned on all sides.
03
Adding spices and tomato paste — add paprika, tomato paste and a little salt. ⏱ 5 min. Guideline: the spices and paste should be well mixed with the meat.
04
Braising — add water and wine, bring to a boil, reduce heat and simmer until the meat is tender. ⏱ 60 min. Guideline: the beef should be tender and easy to cut.
05
Tip Don't forget to stir the soup from time to time to prevent it from burning and to keep it smooth.
Where to order ingredients
Select the required ingredients in one of the stores
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