Bograch

Bogrács is a thick meat soup with vegetables and paprika, one of the symbols of Hungarian cuisine.

Ingredients

 1500 g pork
 2125 g smoked bacon
 33 carrots
 41 sweet bell pepper
 51 large onion
 61 head of garlic
 71 cup of rice
 81 tbsp smoked paprika
 91 tbsp sweet paprika
101 tsp black pepper
111 tsp salt

Instructions

The key to this dish's flavor is the combination of smoked bacon and paprika. Start by rendering the smoked bacon (or smoked bacon strips) in a pan. Set aside the resulting cracklings in a pot or cauldron.

Add garlic to the hot fat. Fry just briefly to infuse the oil with its aroma. Transfer the garlic to the pot.

Next, sauté the onions in the same fat until golden brown, then transfer them to the pot as well.

Then, lightly fry the meat. Allow a golden crust to form on just one side.

For the spices: 1 tablespoon each of smoked and sweet paprika, and 1 teaspoon each of salt and black pepper.

Sprinkle the spices over the hot meat, stir to combine the paprika with the fat, and immediately transfer everything to the pot.

Briefly toss the carrots and bell pepper in the pan to absorb the remaining fat and spices. Transfer the vegetables to the pot.

Add a cup of rice to the pot and pour in enough water to cover everything by 1.5–2 centimeters. Cook over medium heat for half an hour.

Serve the dish in deep bowls, like a soup.