Authentically, from Hungary to You. What is bogrács? 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 steel , stainless steel , porcelain , cast iron , or copper 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“. What are the origins of bogrács? Bogrács was originally used by herdsmen for preparing the famous Hungarian dish “ gulyás " (also known as goulash ), 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. How is bogrács used today? 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 traditional Hungarian meals such as gulyás. Made in Hungary Made of steel Enameled on the inside Available in a variety of sizes Read more Recipes Beef Goulash or Marhapörkölt Beef stew in a kettle, prepared on an open fire during a big summer cookout is the most delicious. Ingredients for of 12 people: 10 lbs beef shank | 5 lbs yellow onions | 12 oz of lard | 5 tbsp sweet paprika powder | 4 tbsp tomato puree | 2 green peppers | 2 cloves of garlic | salt, pepper, cumin to taste | 12 oz dry red wine Cooking Instructions: Fry the onion in the melted lard, then add the diced beef once the onions are translucent. When the beef is browned, pour in the wine, then add in the salt and pepper, cumin, green peppers, tomato puree and garlic. Sprinkle the paprika powder only after the meat is semi-soft to prevent it from burning and turning bitter. Cook over a small fire, stirring periodically until the meat is tender. Best served with fresh soft bread and pickled vegetables! Fisherman's Soup or Halászlé What is the secret to the perfect fish stew? Dry wood, fresh carp, Hungarian paprika and our VESPLO fish kettles. Ingredients for 5 people: 6.6lbs of carp | 3 heads of onion | 3 tbsp sweet paprika powder | hot cherry peppers to taste | hand-made strozzapreti | salt Cooking Instructions: Descale your fish and separate its innards. Filet the fish, make small slices on the meat, rub with salt and let marinate for 1 hour. Meanwhile, dice the onions and put them in the pot over the fire. Once translucent, add the fish and pour in water - approx. one gallon. Bring to a boil over a high heat and, once you've cooked out the foam, add the sweet paprika powder. The fish guts and hot peppers can go in 15 minutes after boil. Another 15 minutes and the stew should be ready. Cook the strozzapreti in a separate pot and add it once the stew is finished cooking. Chicken Paprikash or Paprikás Csirke A hearty chicken meal for a small gathering of friends can be achieved perfectly with our 10 Liter bogrács. Ingredients for 3 people: 1 whole chicken | 3 medium yellow onions | 1 medium pepper | 2 small tomatoes | 2 gloves of garlic | 1.5 tbsp smoked paprika powder | 3 oz sunflower or vegetable oil | 11 oz water | salt and pepper to taste | 4 tbsp sour cream | 1 tbsp fine flour Cooking Instructions: Cut up your whole chicken. Add diced onions into your kettle with oil. When translucent, ​ throw in the chopped peppers and tomatoes. Once the vegetables are well cooked, remove the cauldron from the heat and add your paprika powder together with the chicken. Put the bogrács back on the fire, add water, then cover with lid and cook for 1.5 hours while stirring occasionally. Once the chicken is mostly cooked, add the chopped garlic. Mix flour and sour cream to make a roux, then slowly mix it into the stew. Serve with nokedli or any other thick noodle. Read more Read more