Bograch by Andrei Dromov
Every time I visit western Ukraine, I eat Bograch for breakfast. Yes, not avocado toast of course and not chia pudding, but I so adore this rich, flavorful soup! Especially in the morning, if the evening was good ))
Grab the recipe for my unreal bograch!
Friends, of course, ideally everything is cooked in a cauldron and outdoors with a small or not so small canister of homemade wine.
Bograch by Andrei Dromov
Every time I visit western Ukraine, I eat Bograch for breakfast. Yes, not avocado toast of course and not chia pudding, but I so adore this rich, flavorful soup! Especially in the morning, if the evening was good ))
Grab the recipe for my unreal bograch!
Friends, of course, ideally everything is cooked in a cauldron and outdoors with a small or not so small canister of homemade wine.
Ingredients
| beef flesh 500 g |
| pork flesh 500 g |
| smoked pork ribs 500 g |
| smoked sirloin 200 g |
| garlic 50 g |
| onion 300 g |
| carrots 300 g |
| bell pepper 300 g |
| tomatoes (without skin) 400 g |
| celery root 200 g |
| potatoes 500 g |
| parsley 30 g |
| sour cream 300 g |
| cream (30%) 100 g |
| bay leaf 6 |
| flour 50 g |
| smoked paprika 20 g |
| chili pepper and salt to taste |
| water should cover all ingredients and another 5 cm on top |
Instructions
Step 1
We start cooking not with the meat, but with the fact that we need to soak the dry paprika with water, yes, yes, that's right, pour cold water over the dry paprika and add it almost at the end of cooking. This way the paprika will not be bitter.
Step 2
Into the cauldron we throw medium diced podcherevok and fry the fat. As soon as the skewers come out, throw in all the meat, cut into large cubes and fry until a beautiful bronze color, like my tan in August )).
Step 3
Throw in chopped garlic and onion, fry until golden color.
Step 4
Then pour water and stew for about an hour to make the meat as soft as possible.
Step 5
I dice all the vegetables and throw in at the same time, just the celery root gets soft and the potatoes get a little bit boiled! Just perfect for a cool bogratch consistency. Fill with water, add paprika, salt, pepper, bay leaf and cook until the vegetables are ready.
Step 6
In a bowl mix cream, sour cream and flour, mix until homogeneous with a whisk and introduce into the boiling bograch, bring to a boil again, add chopped parsley, cook for another minute and cover with a lid. Now the real bograch is ready! Bon appetit!
