Hearty Transcarpathian bohrach with two types of meat: a recipe for dinner

Bohrach is a very satisfying meat soup with spices and vegetables that cooks very quickly. For a spicy taste, add smoked paprika, black pepper, and herbs.

The chef shared a recipe on Instagram for a delicious and hearty Transcarpathian bohrach with two types of meat.

Ingredients:

• 250g of lard (or bacon or brisket)
• 1 kg of meat (beef or pork, neck)
• 1300 ml of water
• 800 g of potatoes
• 300-400 ml of tomato puree
• 2 onions 220 g
• 300 g of sweet pepper + 1 hot chili pepper
• salt, pepper, smoked paprika, hot pepper

Method of preparation:

1. Put the chopped bacon or brisket in a saucepan, and fry, stirring for 5 minutes. Add the chopped onion, stir, and fry for another 5 minutes.

2. Add the chopped meat – pork and beef. Stir and cook for 10 minutes.

3. Now add the potatoes and peppers cut into large pieces. Pour in the tomato puree – classic bohrach is served with hot sauce, but to make the whole family enjoy the dish without it being too spicy, it is better to use natural tomato puree because the combination of Hungarian cuisine and Ukrainian tomatoes creates a unique culinary masterpiece. Add salt, pepper, and smoked paprika.

4. Add water and cook over low heat for about 1-1.5 hours, until the potatoes are soft.

If you like spicy food, you can add one hot pepper 30 minutes before cooking.