Description
Cauldron dish Magyar herdsmen that roamed the Urals, the Caucasus and the Carpathians. It is prepared only on an open fire and a large pot. In fact, the name of the dish originates from the Hungarian word "bogracs" (pot). Is it that easy to find in the mountains – meat, vegetables and paprika – the main ingredient of almost all Hungarian dishes. Not very sharp offer the option of cooking at home.
Ingredients
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Pork ribs
0.5 kg
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Fat
150 g
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Chicken
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Leg
1 piece
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Parsley
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Carrots
2 piece
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Onion
2 piece
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Mushrooms
300 g
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Beans
2 cup
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Green bell pepper
4 piece
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Greens
-
Tomato
8 piece
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Salt
-
Peppers red hot chilli
1 piece
Cooking
Pork leg with parsley root, carrots, onions cook for about half an hour in 3 liters of salted water, removing the foam. Add pork ribs and cook for another 30 minutes. From chicken and remove meat (if the wings don't need, use as is) and throw the bones into the broth for 10 min. Remove everything from the broth if necessary - filtered.
While cooking the broth, cut the pepper, capsicum strips, mushrooms, potato cubes, green finely. Bacon cut into cubes and fry in a pan until Golden greaves. The broth alternately throw the beans, after 10 minutes the mushrooms after 10 minutes the potatoes after 5 min, the pepper, after 5 minutes the tomatoes.
Remove cracklings from the pan. In the remaining fat lightly fry stripped from ribs and chopped meat, and chicken meat, chopped cups carrot. Throw into the pot after the tomato. Add the greens. Cover - infuse. Boys can eat.
A girl can alleviate the sour cream.
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