During summer vacation we visited High pass in Yablunytsa restaurant, known to all refined colour of Hutsul cuisine. Transcarpathia offers every yard their national dish - kettle, and, not getting a grasp in the pages of the menu, we ordered the first dish, exactly the Transcarpathian bograch. The smell and richness of taste it I liked it so much that he decided, after returning to please and surprise at the same time friends with your new dish. Bograch is a beef goulash, augmented, depending on the level of the event, pork or lamb stewed with the addition of large amounts of red pepper, paprika, tomatoes, and satiation in him, add gnocchi and "in their language" the "csipetke&am p;quot;. I know that Kettle goulash cooked outdoors in a pot, and if closer to the history, the people herding have added to it that was much more in their capabilities, just satisfying. I decided to cook it in the Russian stove, but the stove will also be very tasty. Well, if you have the opportunity to make it in the oven, your feedback on your culinary skills will exceed the expectations of family and guests. Dish offered me, for 10-12 people, and is prepared in a vessel or pot for 6-8 liters