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Bograč II (Slovenian Goulash Soup)
Cabbage-Beet Slaw
Cooked Greens
Crostini
I had made my first version of bograč, or Slovenian goulash soup, just four weeks earlier. Normally, I wouldn't be so quick to repeat a dish. But that Week 32 Dinner had been a success and I had discovered that bograč could be made in advance. If anything, it had improved with reheating.
I needed a make-ahead dish today, because I had to go to my office in the afternoon, instead of working from home. So I started the goulash soup in the morning, cooked it for about an hour, and then refrigerated it. When I returned home, I cooked it for another hour.
There are many approaches to making bograč. So now I had the chance to experiment with a few variations.
Bograč II (Slovenian Goulash Soup, all beef, with some flavor additions)
The basic recipe is here. This time, I made the following changes :
I used all beef stew meat, instead of half pork.
I used 2 peppers (1 green and 1 red) instead of just 1.
I added part of a small hot red pepper, minced.
I skipped the tomatoes. Instead,
I added 2/3 c. dried mushrooms, soaked and sliced, along with their liquid.
And this time, I remembered to add two important seasoning boosts:
1 t. fresh rosemary, minced
1/4 cup of red wine
For the verdict, scroll down.
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| preparing the vegetables |
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| fresh rosemary from the garden |
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| bograč, starting to cook |
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| ready to serve! |
So how did Bograč II compare to the first version? I did like the seasoning additions. Next time, I might go back to using some tomatoes. I do think the dish is better with two different kinds of meat. And pork is more tender than beef, I am coming to realize, so I will probably go back to the beef-pork mix.
The bottom line is that you can't go wrong with bograč!
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