#bograch

[pellinni-photo]

traditional hungarian bogracs goulash soup. cooking dish on open fire in a cauldron. preparing healthy food outdoors concept. popular european cuisine - traditional hungarian bogracs goulash soup. cooking dish on open fire in a cauldron. preparing healthy food outdoors concept. popular european cuisine

[ukrainian-recipes-blog]

Bograch soup with paprika – The king of Hutsul cuisine Bograch is a Hungarian gulyash/ goulash (meat soup) a la Carpathian style. This dish is one of the most widespread and favorite ones in the Carpathian Hutsul cuisine. The recipe for bograch has a countless number of variations which Carpathian people adjusted to their personal taste. Yet the main ingredients of this dish are meat, vegetables and spices, especially paprika that gives the soup a unique zest. Bograch will decorate your festive table and impress your guests. It’s a wonderful warming dish which can serve both as a main dish and second course. Historians claim that bograch (shepherd’s soup) was started to being cooked three thousand years ago by pro-Hungarian nomadic tribes in their marching cauldrons on an open fire. This dish was cooked using food supplies of smoked meat; boiled, sun-dried, and ground-into-powder beef or horse meat; and picked mushrooms, forest herbs and roots. Today this Hungarian dish is associated with the Transcarpathia. Almost every Car...↴ http://ukrainian-recipes.com/bograch-soup-with-paprika-the-king-of-hutsul-cuisine.html

[twist522]

по ужгородських калюжах.. #sakura #travel #uzhgorod #bograch #bobograch (at Г. Ужгород)

[theresmuchlefttoexplore]

F O O D   I N   U K R A I N E

We ate some fantastic food during our time in Ukraine—and even better, because food was pretty cheap, we were able to try a lot of different dishes. The Russian cooking stint I randomly went on last year (because I'm crazy) ended up coming in handy, since it meant I had some idea of what most of the untranslatable things on the menu were. 

The hostel we stayed at in Uzhgorod recommended a restaurant called Vertep to us. While the place was somewhat touristy, the food was still cheap and tasty—enough so that we went back a second time. Bonus: the touristy aspect meant the menu was translated into English. In Mukachevo, on the other hand, we picked a random restaurant which was also very tasty but which didn't have an English menu (meaning I got to puzzle through the Cyrillic so we could have some idea of what we were ordering—which was fun for me but which definitely took some time). 

^ Bograch (a meat, potato, etc. stew) in a breadbowl—probably the most delicious thing I've ever eaten. 

^ A pretty horrible picture of pelmeni (a Russian meat-filled dumpling) with cheese and mushrooms—also delicious.

^ Yes, you read that menu right—brains. 

^ . . . so of course I ordered them, because when else in my life am I going to have the opportunity to say I went to Ukraine and ate some brains for dinner? They actually tasted pretty good, although the texture of them was exactly what you'd expect (if you go around imagining what it's like to eat brains). Not entirely sure I'd order them again, but I regret nothing.

^ Ukrainian borsch (a beet-based stew). I don't really like beets, but man, I love borsch. 

^ Pelmeni again, this time with just butter on them. Even better than the cheese and mushroom version. 

We also had some vareniki (a potato-filled dumpling) with sour cream in Vertep, but I apparently have no pictures of those. They were good, but I like pelmeni better anyway. 

Verdict: I'd go to Ukraine again just for the food.