Bograch is a traditional Transcarpathian dish that we borrowed from Hungarian national cuisine. This is a spicy and thick soup, which we cook on open fire of three types of meat, vegetables and greens.
In fact, in Hungary, this meal is called simply Goulash, and in the world – Hungarian goulash. If Goulash is cooked in a cauldron, then the dish is called Bogrash-goulash. Why? Because Bograch in translation is a cauldron.
In Transcarpathia, a short name is used – Bograch, and the eastern-Hungarian style of cooking this dish. In addition to vegetables, meat, red paprika and cumin, you will feel interesting ingredient- the little dumplings – Chipetke.
Nowadays Bograch can be found practically in every restaurant and cafe of Transcarpathia. Fashion for this dish was transferred to other big cities of Ukraine. We invite you to taste our Bograch and recommend the dry Merlot to this colourful dish!
Famous Ukrainian sommelier
I recommend you wine tasting in Chateau Chizay!
Every time I visit Transcarpathia, I come to visit the wine tasting of this interesting wine-making Complex. You should take the opportunity to taste the fine wines where they were born and visit Chateau Chizay.
If you are planning a rest in Transcarpathia, you must taste the wines in Chateau Chizay, and especially Chersegi and Pink Pinoit …
I’m proud that there are such wineries in Ukraine!
I wish you success in your work to make Ukrainian wines well-known in the whole world!