How to cook Bograch. A recipe for delicious Transcarpathian goulash.

Ingredients: Meat - 700 g, Chicken breast - 500 g, Smoked pork ribs - 250-300 g, Smoked lard - 150-200 g, Lard for crackers - 200 g, Potatoes - 3 pcs. Carrot - 1 pc. Bulgarian pepper - 1 pc. 1 onion, Garlic - 4 cloves, Paprika (sweet pepper) - 1 pc. Hot capsicum pepper - to taste, Thyme, thyme - 1/2 tsp, Cumin - to taste Parsley and greens to taste, Salt - to taste Fry the lard until crackling in a hot cauldron or deep pan. Remove the cracklings with a slotted spoon and set them aside for the meat into large cubes, as for pilaf. Fry the pre-chopped onion until light brown. After that, add the smoked lard, after 10 minutes the meat, mix thoroughly and keep it on the fire for 10 minutes. Add ground paprika to the pan and fry on medium heat for 5 minutes, stirring. It is necessary to carefully monitor the paprika: if it burns, it will hopelessly spoil the taste of bograch. Add water. Simmer all this over low heat for 10-15 minutes, add carrots, cook f