 (1).png)
new
Bograch with mushrooms
1
Bograch with mushrooms is a fragrant, thick soup of Hungarian origin, combining rich notes of beef, vegetables and wild mushrooms. Paprika gives the dish its characteristic ruby colour and spicy, deep flavour. All the necessary ingredients are easy to find in any Ukrainian supermarket, making bograch an affordable yet sophisticated dish for family meals or festive occasions. Wild mushrooms add a noble aroma and make the taste even warmer and more ‘homely’.
Variations
Replace some of the beef with smoked ribs for a smoky aroma.
Try adding white mushrooms for a deeper flavour.
You can cook it over a fire in a cauldron — the dish will have a distinct smoky flavour.
Secrets of tenderness and flavour
Add paprika only to hot fat to ‘unlock’ the aroma, but do not overcook.
It is better to fry the mushrooms before adding them so that they do not lose their structure.
Simmer the beef for a long time over low heat — this will make it very tender.
Let the bograch steep for 10–15 minutes after cooking.
Tips on ingredients
Use Hungarian sweet paprika — it creates the right flavour.
Wild mushrooms (white, boletus) are much more aromatic than champignons.
Choose beef with small streaks of fat — it is juicier.
It is better to use ripe tomatoes or high-quality tomato puree.
Small culinary nuances
Bograch should be thick, almost like a stew.
The dish cooks faster on the stove, but requires supervision.
Do not overdo it with hot paprika — it can overwhelm the aroma of the mushrooms.
It is best served with fresh bread or homemade dumplings.
Ingredients for the recipe
Ingredients
Beef Pulp
700 g
Champignons
400 g
Potato
500 g
Carrot
150 g
Onion
2 pcs
Red Pepper
1 pcs
Malenkyi Kukhar Tomato Puree 200g
200 g
Garlic
4 cloves
Fine Life Sweet Paprika 20g
2 tbsp
Carmencita Ground Cumin Seeds 47g
1 tsp
Prypravka Laurel Leaves
2 pcs
Chumak Zolota Refined Sunflower Oil 0.5l
3 tbsp
Pripravka Himalayan Pink Salt 200g
1.5 tsp
Mria Black Ground Pepper
0.5 tsp
Aqua Life Non-Carbonated Water 5l
2–2.5 l
Preparation steps
01
Frying meat — Cut the beef into cubes and fry in oil until golden brown. ⏱ 10 min. Guide: The meat is browned and smells fried.
02
Adding vegetables — Add chopped onions and carrots, fry until soft. ⏱ 10 min. Guideline: Onions are transparent, carrots are soft.
03
Adding spices — Add paprika and cumin, stir in hot fat. ⏱ 30 sec. Guideline: The spices are fragrant and not burnt.
04
Add tomatoes — Stir in tomatoes or tomato puree and simmer until thickened. ⏱ 5 min. Guideline: The mixture becomes thicker and more homogeneous.
05
Fry the mushrooms — Fry the mushrooms separately until golden brown, add to the cauldron. ⏱ 7 min. Guideline: The moisture from the mushrooms has evaporated.
06
Stew the meat — Pour in water, add bay leaves, cook over low heat until the meat is tender. ⏱ 60–80 min. Guideline: The meat can be easily cut with a spoon.
07
Adding potatoes and peppers — Add the chopped potatoes and bell peppers, cook until the potatoes are done. ⏱ 20 min. Guideline: The potatoes are soft but not overcooked.
08
Finishing touches: spices and infusion — Add minced garlic, salt, black pepper and hot paprika, cook for 5 minutes, turn off the heat, cover and leave to infuse for 10 minutes. ⏱ 15 minutes. Guideline: the aroma becomes more intense, the spices are completely dissolved, and the taste is balanced.
09
Tip⏱ Bograch is best served hot and fresh. If you want a thicker consistency, evaporate some of the liquid or add more potatoes. Before serving, be sure to sprinkle with herbs and serve with bread or doughnuts.
Where to order ingredients
Select the required ingredients in one of the stores
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)