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Bograch with sausages
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Bograch with sausages is that smoky, rich Hungarian soup that brings everyone to the table thanks to its bright aroma and thick, almost stew-like texture. Imagine: tender meat, golden onions, sweet paprika and fragrant sausages that give the soup all their flavour. Bograch is hearty, warming and incredibly aromatic — the perfect choice for a cool evening or a cosy family dinner.
This version of bograch is especially popular with those who appreciate contrasting textures: the slight spiciness of the paprika, the dense pieces of potato, the tender beef and the fried sausages create a bright and delicious ensemble. Most importantly, cooking bograch does not require any complicated techniques — all you need is a good mood, quality ingredients and a large cauldron (or deep saucepan).
Variations
To adapt the dish to your taste, you can use different types of sausages: hunter's, paprikash, prune or even homemade. Beef can easily be replaced with pork or chicken thighs for a more tender result. Those who enjoy spicy flavours can add a little hot pepper or smoked paprika, while a spoonful of tomato paste or sweet pepper will add softness to the dish.
Secrets of tenderness and flavour
The main feature of bograch is to cook it over low heat so that the meat becomes tender and saturated with spices. The onions need to be simmered slowly and gently — they create the basis for the sweet flavour. It is best to fry the sausages until golden brown before adding them to the soup: this way, they will not ‘dissolve’ but will retain their structure and enhance the aroma.
Tips on ingredients
Choose beef with small streaks of fat — it will be softer and juicier. The paprika should be high-quality and sweet: it is responsible for the rich colour and aroma. It is better to use floury potatoes — they will absorb the juices and make the dish thicker. And only use firm, chilled sausages so that they hold their shape.
Small culinary nuances
Add the paprika to warm oil, but do not fry it — this will release the aroma without making it bitter. For thickness, you can mash a couple of potato cubes in the finished bograch.
Ingredients for the recipe
Ingredients
Chilled Beef Chuck
600 g
Alan Hunter Boiled-Smoked Sausages High Grade
250 g
Potato
500 g
Onion
2 pcs
Carrot
1 pcs
Fine Life Sweet Paprika 20g
2 tbsp
Chumak Tomato Paste 25% 70g
1 tbsp
Garlic
3 cloves
Chumak Zolota Refined Sunflower Oil 0.5l
3 tbsp
Kotanyi Bay Leaf 4g
2 pcs
Pripravka Himalayan Pink Salt 200g
1 tsp
Pripravka ground black pepper 20g
0.5 tsp
Devaytis Non-carbonated Mineral Water 5l
1.8 l
Preparation steps
01
Frying the onions — Cut the onions into cubes and fry in oil over medium heat for 8–10 minutes until soft and lightly golden. Guideline: the onions should be sweet, soft and fragrant.
02
Adding paprika and paste — Reduce the heat, add the paprika and stir for 10–15 seconds. Add the tomato paste and heat for another minute. Guideline: the mixture should be red and fragrant.
03
Fry the meat — Cut the beef into cubes, add to the onions, fry for 7–8 minutes until the colour changes. Guideline: the pieces of meat should be light in colour and slightly browned.
04
Add water and simmer — Pour in the water, add the bay leaf, bring to the boil. Reduce the heat and simmer, covered, for 50–60 minutes. Guideline: the meat should be tender and easily pierced with a fork.
05
Preparing the sausages — Cut the sausages into rounds and fry lightly until golden brown (3–4 minutes). This will enhance the flavour and aroma. Guideline: the edges are browned and the aroma has intensified.
06
Adding vegetables — Cut the potatoes and carrots into cubes. Add to the pan with the sausages. Cook for 20–25 minutes until the vegetables are tender. Guideline: the potatoes are soft and the carrots break easily.
07
Final touches — Add salt, pepper and crushed garlic. Cook for another 2–3 minutes. Guideline: the flavour is harmonious and the aroma is rich.
08
Tip For an even thicker and more ‘rustic’ bograch, mash a couple of spoonfuls of potatoes right in the pot — the dish will become silky and stringy. And if you add a teaspoon of smoked paprika, the aroma will be as if you were cooking in a real cauldron over a fire.
Where to order ingredients
Select the required ingredients in one of the stores
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