Festival Kettle · Goulash Soup
Bograch
Photo: Ramarren / Wikimedia Commons · CC BY 2.5
Recipes for it vary from village to village, but locals agree on one rule: real bograch needs at least a few different meats simmering in the same kettle.
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.
More from Ukraine
Part of World of Street Food — 690 dishes from 118 countries.
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