According to researchers, the recipe for bograch that is consumed today was developed in the late eighteenth and early nineteenth centuries, due to the wide availability of potatoes and paprika, vegetables brought to Europe from Central America.

Transcarpathian bohrach is characterised by the fact that it is often cooked in lard, with several types of red meat, often with cured pork. Sometimes cumin is added to it.

The tradition of cooking bohrach helps to unite the communities of Zakarpattia. Most families cook it both at home on the stove and outdoors in a cauldron. This dish was and is cooked during festivals of gastronomic, cultural, and tourist destinations, as well as during the holidays of teams of enterprises and organisations, and family celebrations. Cooking is passed down from parents to children (mostly from father to son), and thus brings families together and strengthens family ties.

Bograch is a gastronomic magnet that many tourists who visit our region want to try, as well as an impetus for the sustainable development of small areas.