Dish

Bograč

Slovenian Meat Stew

Bograč is made with a variety of meats, including beef, pork, and lamb, as well as potatoes, onions, and peppers. The stew is seasoned with paprika, garlic, and caraway seeds, and is typically served with a side of bread. This dish is high in protein and carbohydrates, making it a great meal for athletes and active individuals. It is also a good source of vitamins and minerals, including vitamin C and potassium.

European cuisine› Alpine cuisine› Slovenian cuisine

Stew

Origins and history

Bograč is believed to have originated in the region of Prekmurje in Hungary. It was traditionally made by shepherds who would use whatever ingredients they had on hand. The dish was named after the bogrács, a type of pot that was used to cook the stew.

Dietary considerations

This dish is not suitable for vegetarians or vegans, as it contains meat. It is also not recommended for individuals with high blood pressure or heart disease, as it is high in sodium.

Variations

There are many variations of Bograč, with some recipes calling for the addition of tomatoes or mushrooms. Some versions also use different types of meat, such as venison or rabbit.

Presentation and garnishing

Bograč is typically served in a large bowl, with the meat and vegetables arranged in an attractive manner. The stew is often garnished with fresh herbs, such as parsley or thyme.

Tips & Tricks

To make Bograč, it is important to use high-quality meats and fresh vegetables. The stew should be cooked slowly over low heat to allow the flavors to meld together. Leftovers can be stored in the refrigerator for up to three days.