Bogrács
As Bogrács (pronounced "Bograatsch" from the Turkish word Bakrač ) is in Hungary the Cauldron referred, in the traditional and original to Hungarian tradition over an open fire and without cover the gulyás (to German "cowherd") and other soups and stews cooked become. It is also known in German as a goulash kettle .
history
The origins of the Bogrács go back to the time of the Hungarians as a steppe people. The boiler is still in use today by many non-sedentary peoples in the region of origin. It probably developed from metal protective shields that were used as cooking utensils during periods of rest. In many steppe peoples, e.g. B. Mongols , such a use is proven.
It usually consists of a large copper kettle attached to a tripod with a chain and hook. The kettle was brought to the Pannonian Plain by the immigrant Magyars and was then mainly used by the shepherds and heather ducks to prepare simple soup from roasted meat on an open fire, but it was also widespread throughout the Balkans .
The shepherds, who lived apart from their families for a long time, cooked simple dishes with modest ingredients such as pasta or egg barley , onions, bacon and potatoes. They got bread from the settlements and meat was of course available. Bogrács stew was mainly used for cooking, the preferred meat being mutton, beef or game.
Bogrács are now marketed for tourism and come in various sizes from around 1 liter to around 100 liters and in various properties, made of polished sheet steel, thick sheet metal, enamelled (the standard colors are black on the outside and gray on the inside), made of copper (is in the EU not approved as untreated food container), made of cast iron and stainless steel .
literature
- Karoly Gundel: Gundel's Hungarian Cookbook . Corvina Budapest Publishing House, ISBN 9631337332 .