Bogrács: Hungarian cooking pot

| July 11, 2009 | 14 Comments

Goulash in a bogrács hung above an open fire.

A 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 stainless steel, porcelain, cast iron, or cooper 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“.

Bogrács was originally used by herdsmen for preparing “gulyás“, 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.

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 gulyás.

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    Suzanne Urpecz, creator and editor of The Hungarian Girl.

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