Top 3 best bograch recipes that everyone can make successfully

Bograch is a hearty Ukrainian dish with meat, vegetables, and spices that can be prepared in different ways. UNN offers the top 3 best ways to prepare this dish for the whole family.

Bograch with beef, chicken, and homemade oshipky

Ingredients:

Beef with a bone – 500 g;

Water – 3.5 l;

Chicken drumsticks – 700 g;

Potatoes – 4 large;

Carrot – 1 large;

Sweet red peppers – 2 large;

Fresh tomatoes – 400 g;

Onions – 2 medium;

Garlic – 8–10 cloves;

White and red beans – 1 cup;

Herbs (cilantro, parsley, green onions) – to taste;

Lard – 1 tsp;

Bay leaves – 4;

Smoked paprika – 2 tbsp;

Hot paprika – 1 tsp, optional;

Cumin – 1 tsp;

Coriander – 1 tsp;

Dried garlic – 2 tsp;

Salt – to taste.

For the oshipky:

Egg – 1;

Flour – 5 tbsp;

Salt – a pinch.

Preparation

1. Prepare the meat. Rinse the beef, cover it with cold water, and bring to a boil. Boil for 5 minutes, then drain the water. Rinse the meat, cover it with fresh water again, bring to a boil, add the bay leaves, and cook for approximately 2 hours over low heat.

2. Prepare the beans. Soak them overnight in advance, then boil until tender.

3. Prepare the sautéed vegetables. Melt the lard in a frying pan. Add the finely chopped onion and half of the garlic. Fry until golden brown.

4. Add the carrot and pepper. Cut the carrot into strips and add it to the onion. Fry for about 5 minutes. Then add the diced sweet pepper and continue cooking, stirring occasionally.

5. Season the vegetables. Add the coriander, cumin, half of the smoked paprika, and the dried garlic. Stir and continue frying.

6. Prepare the tomatoes. Pour boiling water over them for 3 minutes, then transfer them to cold water and remove the skins. Dice the tomatoes.

7. Add the tomatoes to the sautéed vegetables. Add them to the vegetables and simmer for several minutes.

8. Prepare the broth. Add the remaining smoked paprika, salt, and cooked beans to it.

9. Prepare the meat. Remove the beef and chicken drumsticks from the broth. Separate the meat from the bones and skin, dice it, and return it to the broth.

10. Add the potatoes. Dice them and place them in the broth. Cook for 5–7 minutes.

11. Add the vegetables. Transfer the prepared sautéed vegetables to the pot and stir. Cook everything together for approximately 10 minutes over low heat. If the bograch is too thick, add a little boiling water.

12. Prepare the oshipky. Mix the egg with a pinch of salt. Add the flour and knead the dough. 13. Shape it into a thin sausage, flatten it slightly, and cut it into small, thin pieces. Leave them for a while to dry slightly.

14. Add the oshipky. Place them in the bograch, stir, and cook for approximately 5 minutes.

15. Add the herbs. Sprinkle in the chopped cilantro, parsley, and green onions. Cook for another 5 minutes or so.

16. Let it rest. Cover the finished bograch with a lid and leave it for 30 minutes.

Bograch with canned stewed meat, vegetables, and tomato paste

Ingredients:

Canned stewed meat – 1 can;

Potatoes – 6 medium;

Onion – 1 large;

Carrot – 1 large;

Bell peppers – 2 medium;

Tomato paste – 1 package;

Smoked paprika – 1 tsp;

Red hot pepper – 1 tsp;

Dried garlic – 1 tsp;

Salt – 1 tbsp or to taste;

Vegetable oil – for frying;

Bay leaf – optional;

Water – 3 l.

Preparation

1. Prepare the vegetables. Cut the potatoes and carrot into large pieces. Dice the onion finely, and cut the bell pepper into strips.

2. Cook the potatoes and carrot. Bring the water to a boil, add the potatoes and carrot, and cook over medium heat.

3. Prepare the sautéed vegetables. Heat a frying pan with a small amount of vegetable oil. Add the onion and fry until softened.

4. Add the pepper. Add the sliced bell pepper to the onion and continue frying.

5. Add the tomato paste and spices. Place the tomato paste, smoked paprika, hot red pepper, and dried garlic in the frying pan. Stir and heat everything together.

6. Combine the ingredients. Transfer the prepared sautéed vegetables to the soup pot. Add the canned stewed meat and, if desired, the bay leaf.

7. Cook the soup until done. Bring it to a boil, then turn off the heat. Cover the pot with a lid and let the soup steep for 15–20 minutes.

8. Before serving, check the soup for salt and add more to taste if necessary. Serve hot.

Bograch at Home on the Stovetop

Ingredients for 7 liters;

Veal – 1 kg;

Pork – 1 kg;

Pork ribs – 500 g;

Smoked ribs – 300 g;

Hunting sausages – 300 g;

Lard – 4–5 tbsp, as needed;

Onions – 7;

Potatoes – 1 kg;

Tomatoes – 2;

Sweet pepper – 1;

Garlic – 1 head;

Carrots – 3;

Ground paprika – to taste;

Smoked paprika – to taste;

Bograch seasoning – to taste;

Ground black pepper – to taste;

Smoked crushed chili – to taste;

Salt – to taste;

Water – enough to completely cover the meat;

Fresh herbs – 1 bunch.

Preparation

1. Prepare the base. Melt the lard in a large pot or deep frying pan. Add the pork ribs and fry them.

2. Add the vegetables. Chop the onions and add them to the ribs. When they become soft, add the chopped carrots. If necessary, add a little more lard so that the vegetables and meat do not burn.

3. Add the paprika and tomatoes. Sprinkle in the ground paprika and stir. Then add the chopped tomatoes and stew everything together thoroughly.

4. Add the meat. Place the veal in the pot, followed by the pork. Fry for approximately 30 minutes, stirring occasionally.

5 Pour in the water. Add enough water to completely cover the meat. Add the smoked ribs, hunting sausages, sweet pepper, and garlic.

6. Cook the bograch. Leave the dish to cook for approximately 30 minutes, stirring occasionally.

7. Add the spices. Season the bograch with salt, ground black pepper, bograch seasoning, smoked paprika, and crushed smoked chili.

8. Add the potatoes. After another 30 minutes, add the chopped potatoes and cook until tender.

9. Finish cooking. Add the chopped herbs and cook the bograch for a few more minutes.

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