So, Zakarpattia: recipe with photos

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2018-05-10 08:00:38

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So, in Zakarpattia, the recipe of which is described later, is a traditional Hungarian dish. Usually it is cooked with several types of meat (beef, veal, shank, ribs and other things). It should also be noted that an integral part of this lunch stands smoked bacon with meat layer. In addition, it is a European dish often add homemade sausage and various spices (paprika, garlic, thyme and hot pepper).Transcarpathian bograch at the recipe

Cauldron Zakarpattia: a recipe with photo

No wonder considering the dish is called male, because it turns out to be very hearty and high in calories. Of course, such a lunch can be consumed and the fairer sex. However, you should immediately warn you that he can significantly spoil the shape.

Since doing so, Zakarpattia? The recipe with photos is offered to your attention. The process of cooking this dish requires the use of:

  • Beef fresh – about 300 g;
  • Beef fat – about 300 g;
  • Smoked pork ribs - 400 g;
  • Smoked bacon with layers of meat – not more than 50 g;
  • Smoked sausages - 2 PCs (optional);
  • Red pepper sweet-1 piece.
  • Medium sized potatoes-3 tuber;
  • Fresh garlic - 4 cloves;
  • Chili – ½ pod;
  • Ground black pepper – apply to taste;
  • Dry thyme - ½ dessert spoons;
  • Parsley (greens) - 1 bunch;
  • Fresh dill - 1 bunch;
  • Dry red wine-200 ml;
  • Sweet paprika-1 teaspoon;
  • Fresh tomatoes - 2 small PCs.
  • Onion - 4 heads;
  • Large eggs - 1 PC. (for kipetok);
  • Light flour-about 1 Cup (for kipetok).cauldron recipe for the Transcarpathian

Training products

How to make kettle Zakarpattia? Recipe, this dish requires first prepare all the ingredients, and only then to proceed heat treatment.

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Meat products should be thoroughly washed, to remove all the inedible parts, and then cut them into medium pieces. As for the vegetables, cleaned and chopped cubes. Also grate fresh garlic and chopped herbs.

Cooking meat

How to cook a cauldron? Recipe Zakarpattia requires the use of large and thick-walled pots. It spread the chopped bacon and put on medium heat. After the product has melted, add chopped onions. To achieve transparency, vegetable, flavored with sweet paprika. After that send ingredients to the beef, veal and pork ribs.

Mix the products, they are kept on heat for about three minutes, and then pour water, add salt, bring to a boil and cook about two hours, stirring occasionally with a spoon.

Make csipetke

So, in Zakarpattia, the recipe of which involves the use of several kinds of meat, requires the mandatory application of chiplock. They are made pretty quickly. A chicken egg add a pinch of salt, and wheat flour.

Make a stiff dough, it is rolled into a thin sausage and cut into small pieces. After that, the product spread on a Board sprinkled with flour, and dried at room temperature until, until the dish is almost ready.Transcarpathian bograch for the recipe with photo

Add the vegetables

How to make a delicious and nourishing cauldron? Recipe Zakarpattia requires the use of vegetables and spices. First spread cooked meat cubes, carrots, chili pepper, pepper, thyme and garlic.

Mix all the components, cook them for about 10 minutes, and then add the potatoes, tomatoes, sweet peppers and smoked sausage. In this composition, rich and full-flavored dish is stewed for half an hour. At the same time it is recommended to add drinking water. The liquid should cover the dish for 1 thumb.

Final phase

Now you have a General idea of how prepared bograch in Zakarpattia. The recipe involves the use of a large number of different ingredients, so preparing it takes a lot of pot.

Once all the vegetables are ready, thick and nourishing soup out chipette and fresh herbs and cook it for five minutes. Over time the pan is removed from the plate and insist the dish covered for about half an hour.

How to serve guests?

Subject to all the above rules you get a very tasty and nourishing cauldron in Zakarpattia. The recipe of this cuisine, be sure to keep in your cookbook, especially if your family a lot of men.Transcarpathian bograch at the recipe in the bread

After the Hungarian soup is ready, it is spread on plates and immediately presented to the table. In addition to this dish is recommended to present a slice of white bread.

How beautiful to the table so Zakarpattia: a recipe

In bread, this soup should be present only in the case if you want to surprise your guests uniquely decorated dish. However, to do this you have to bake round and voluminous buns. For this we need the following products:

  • Rye flour-about 250 grams;
  • Flour - about 250g;
  • Yeast in sachets, dry – 1 dessert spoon;
  • Drinking warm water – 500 ml;
  • Salt & ndash; 1,5 dessert spoon;
  • Sugar-1 big spoon.

Test Preparation

The Dough for fresh bread rolls kneaded quite easily. In warm water dissolve the sugar, then add yeast and leave it alone on ¼ hours. Then to pour salt products, wheat and rye flour. Kneading thick dough, cover it with a towel and put in a warm place for 80 minutes.

Do rolls

After the dough has risen, divide it into 4-6 equal parts and form large and round buns. Spread them on a greased baking sheet and put in the oven for baking. After 35-50 minutes, the bread for the kettle should be completely ready. It is removed and allowed to cool.

How to apply kettle to the bread?

Due to the fact that the kettle is a thick and rich soup, perfect for serving in bread. To do this, all of the cooled products are cut hat, and the flesh is completely removed, leaving only the thick walls. Then bread plates, spread hot dish and immediately presented it to the table.Transcarpathian bograch at the recipe

To Use a Hungarian soup should not be too slow. Decreasing the number of kettle you need to eat bread and a plate.


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/17334-bograch-pa-zakarpatski-recept-z-fota.html

DE: https://tostpost.com/de/essen-und-trinken/17339-bograch-zakarpatski-rezept-mit-foto.html

ES: https://tostpost.com/es/alimentos-y-bebidas/17347-bograch-de-zakarpatski-la-receta-con-la-foto.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/17334-bograch-zakarpatski-recept-s-foto.html

PL: https://tostpost.com/pl/jedzenie-i-picie/17309-bograch-zakarpatski-przepis-ze-zdj-ciem.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/17309-bograch-de-zakarpatski-a-receita-com-foto.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/17340-bograch-zakarpatski-re-ete-ile-foto-raf.html

UK: https://tostpost.com/uk/zha-napo/17326-bograch-po-zakarpats-ki-recept-z-foto.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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