Bogracz exactly means a kind of cauldron in which to prepare food over the fire. It is also the name of the goulash soup prepared in this cauldron. On normal days, it is difficult to find a fire, but you can also prepare this dish in classic home conditions, and it’s worth it, because the soup is really delicious, the smell is wonderful, and at the end the belly is happy 🙂


500 g of beef for stew, cut into large cubes
150 g of smoked bacon, diced
1 large onion, diced
2 medium carrots, diced
3 bell peppers (red, green and yellow), cut into large cubes
3 cloves of garlic, finely chopped
1½ liters of hot water
500 g peeled tomatoes, cut into quarters
4 medium potatoes, cut into quarters
2 tablespoons of lard
1 tablespoon of sweet chili pepper
1 tablespoon of freshly ground pepper
spoon of salt
1 tablespoon of tomato paste
3 bay leaves
7 grains of allspice
additionally salt and pepper to taste
cream 18% for serving


Dissolve the lard in a pot. Add the beef and cook for a few minutes until the meat turns into a lightly brown color. Add bacon, onion and garlic and fry together for 7 minutes. After this time, add the carrots and the bell peppers and fry all the ingredients together for about a minute. Add sweet chili pepper, pepper and salt, mix everything thoroughly and fry another 2 minutes. Pour it all over with water, add allspice and bay leaves and simmer, covered, for half an hour. After this time, add the potatoes and cook again for 10 minutes. Then add the tomatoes and concentrate. Simmer everything, covered, for less than an hour, until the meat is tender. After this time, season the goulash soup with pepper, salt and possibly sweet chili pepper. After adding spices, cook for another 10-15 minutes. Serve with a tablespoon of cream.


bacon, beef, bell pepper, carrot, chili pepper, cream, easy recipes, garlic, goulash, onion, pepper, salt, soup, tomatoe, water

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