How the champion bograch is cooked in Transcarpathia (PHOTOS)

The sixth Bograch Championship once again took place in the "Kosyno Thermal Waters" complex. The culinary competition took place in the format of the "Battle of the Champions": only the winners of the past years took part in it. And the bograch in the largest bograch of Ukraine (2500 liters) from the chefs of the tourist complex was cooked "out of competition".

The organizers awarded all the contestants, and the most prestigious awards and corresponding prizes went to "Grill Champion" – as the winner of popular vote, and the team from Rafainovo as the winner of the culinary contest.

The chef of the champions Jozef Antal shared the secrets: "I have been cooking bograch for over thirty years. The most important thing is good meat! Today, we cooked several kinds of bograch. Bograch with pork, bob-goulash, also with pork, and bograqch with venison and roe meat. And people want to try both traditional recipes, and something new, such as game, and that is why guests like our bograch.   My favorite one is with roe. We won with that one in 2013: that’s when I became a hunter, shot my first roe, and used its meat to cook the bograch that became the champion!"

During the Championship, the guests of the "Kosyno Thermal Waters" were not only eating bograch and drinking Transcarpathian wine, but also playing active games, participating in contests, listening to folk groups and, of course, swimming and sunbathing. By the end of the day, all bograch pots were empty: obviously, "the king of Transcarpathian cuisine" was really tasty!