Hungarian Bogrács is a heavy pot used to cook outdoors, usually over a wood fire. It has a distinctive round shape and is made with steel and an enameled coating.
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Hungarian Bogrács is a heavy pot used to cook outdoors, usually over a wood fire. It has a distinctive round shape and is made with either stainless steel, porcelain, cast iron, or cooper with some pots containing an enameled coating. Bogrács can come in a variety of sizes from small to very large. In English, the term bogrács is translated as “kettle“, “cauldron” or “stewpot“.
Our bogrács are made with steel and an enameled coating.
Bogrács was originally used by herdsmen for preparing “gulyás“, a hearty stewed soup containing meat and vegetables. These men worked in the fields far away from their villages and required food that would sustain them throughout the long harsh winters.
Paprika potato stew
Preparation: 20 minutes
Cooking: 60 minutes
Ingredients for 4 people
3 kg potato
30 ounces smoked sausage stew
5 cloves of garlic
2 tsp crushed red pepper (Kalocsai)
½ pieces of red hot pepper (optional)
1 medium tomato
1) First the stew is prepared. Cut the bacon into small pieces, put in the pot, fry in lard.
2) The fat is removed from the kettle, put it aside. Fry the bacon fat with the chopped onion. The pot is removed from heat (do not despair of the paprika). Sprinkle with paprika, add the crushed garlic, then add the sliced sausage and continue to stir-fry the whole thing, and finally, pour 1-2 dl of water.
3) While it is boiling peal the potatoes and cut into cubes.
4) Finally, add the cleaned and diced potatoes. Add water so that it covers everything. Add salt and pepper to taste hot pepper to taste, add the chopped tomatoes in quarters, pepper, and simmer for approx. 40 minutes to cook.
Eat with cucumber salad and bread on the side.
The stewing pot is is still widely used especially at outdoor gatherings and some restaurants will even use bogrács as an ornamental item when serving gulyás.