Festival Kettle · Goulash Soup
Bograch
Photo: Ramarren / Wikimedia Commons · CC BY 2.5
The name comes from bogrács, the Hungarian word for the cauldron it's cooked in, and Zakarpattia holds bograch festivals where teams compete over open fires.
Beef, pork, and sometimes venison or lamb are simmered for hours with potatoes, peppers, and heavy paprika into a thick, stew-like goulash. Outdoor kettles at markets and mountain festivals in Zakarpattia cook and serve it directly from the cauldron.
Why it's made this way: Transcarpathia's centuries under Hungarian rule left it with the paprika-and-cauldron goulash tradition, distinct from the rest of Ukraine's cooking.
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