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Bograch with beans
Bograch is an authentic Hungarian dish that has won the hearts of gourmets around the world. This rich stewed soup with beans and meat has a rich aroma and often contains specially selected spices that give the dish a unique flavour.
Variations
Bograch can be adapted to suit everyone's gastronomic preferences: from lighter soups to thick dishes reminiscent of stews.
Secrets of tenderness and flavour
The tenderness of bograch is achieved by simmering it for a long time over low heat. This approach allows the meat to become extremely tender and juicy.
Tips on ingredients
Choose high-quality meat and fresh vegetables to make bograch as delicious as possible.
Small culinary nuances
Stir the dish frequently and trust your sense of smell: this way, you will not miss the moment when the bograch is perfectly ready to serve.
Ingredients for the recipe
Ingredients
Beef Shoulder
500 g
White Beans
200 g
Potato
400 g
Onion
2 pcs
Carrot
1 pcs
Red Pepper
2 pcs
Chumak Tomato Paste 25% 70g
1 tbsp
Garlic
3 cloves
Mriya Sweet Ground Paprika 20g
2 tbsp
Mria Black Ground Pepper
½ tsp
Pripravka Himalayan Pink Salt 200g
1 tsp
Kotanyi Bay Leaf 4g
2 pcs
Chumak Zolota Refined Sunflower Oil 2l
3 tbsp
Aqua Life Non-Carbonated Water 5l
2 l
Preparation steps
01
Preparing the beans — Soak the beans overnight in cold water. Rinse before cooking. ⏱ 8 hours. Guideline: the beans should be soft but not overcooked.
02
Frying the meat — Cut the beef into cubes and fry in oil until lightly browned. Add finely chopped onions and carrots. ⏱ 10 min. Guideline: the meat is browned and the vegetables are soft.
03
Adding spices — Add paprika, stir to coat the meat evenly, and pour in a little water to prevent burning. ⏱ 2 min. Guideline: the aroma is rich, the colour is reddish.
04
Stewing — Pour in the rest of the water, add the beans, bay leaf, salt and pepper. Cook over low heat, covered, for 1.5 hours. ⏱ 90 min. Guideline: the meat is tender, the beans are ready.
05
Adding vegetables — Add chopped potatoes, bell peppers, tomatoes or tomato paste. Cook for another 25–30 minutes until the potatoes are tender. ⏱ 30 min.
06
Final touch — Add chopped garlic and herbs, remove from heat, and let it sit covered. ⏱ 10 min.
07
Tip⏱ Bograch with beans tastes even better the next day, when all the flavours have blended together. Serve hot with homemade bread or garlic croutons, garnished with fresh herbs and a pinch of paprika.
Where to order ingredients
Select the required ingredients in one of the stores
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