Bograch (Transcarpathian cauldron soup)

Ingredients

• Pork (boneless, diced) — 1.5 kg
• Beef (diced) — 1 kg
• Pork fat (salo) — 200 g
• Smoked pork fat — 200 g
• Potatoes (peeled and cut into chunks) — 10 pcs
• Carrots (sliced or grated) — 3 pcs
• Onions (chopped) — 3 pcs
• Sweet bell peppers (cored and sliced) — 4 pcs
• Tomatoes (crushed or pureed) — 4 pcs
• Hot chili peppers — 2 pcs
• Water
• Parsley
• Dill
• Salt
• Black pepper
• Paprika
• Smoked paprika

Steps

1. Prepare a heavy cauldron (kazan) or a large heavy pot and build a steady fire or heat on the stove; add the pork fat and the smoked pork fat and melt them over medium heat.
2. Add the chopped onions and sliced or grated carrots to the melted fat and sauté until soft and translucent.
3. Add the diced beef to the sautéed vegetables and brown the meat on all sides until sealed.
4. Add the diced pork to the cauldron and brown together with the beef; when the meat is seared, sprinkle in paprika and smoked paprika and stir quickly to coat the meat and vegetables without burning the spices.
5. Pour in the crushed or pureed tomatoes, then add enough water to cover the meat in the cauldron; bring to a boil and skim any foam from the surface.
6. Reduce heat to a low simmer and cook until the meats are tender, about 60–90 minutes depending on the size of the pieces.
7. When the meat is nearing tenderness, add the peeled and chunked potatoes, the sliced sweet bell peppers and the hot chili peppers; season with salt and black pepper and continue to simmer until the potatoes are cooked through, about 20–30 minutes.
8. Meanwhile, roughly chop the parsley and dill.
9. A few minutes before serving, stir the chopped parsley and dill into the soup, taste and adjust seasoning, then remove from heat.
10. Serve the bograch hot straight from the cauldron; garnish with extra fresh herbs if desired.