Hutsul banush (banosh) in Transcarpathian style

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• #bacon
• #cheese cheese
• #corn grits
• #salo
• #Ukrainian food

Categories: Porridges, grains and legumes, Ukrainian cuisine

Banosh is my secret weakness. A weakness that is not shared by my Polish husband, who was overfed with porridge as a child. And now he doesn’t eat any cereals with the exception of buckwheat (for some reason it miraculously did not end up on the sad list of children’s cereals). And also lard, or rather cracklings, which my husband was never able to love. And it has already developed in our family that I cook this dish only when I am at home. For my beloved self :-) When the husband goes on a business trip, the wives have different things to do, some call hen parties, some give themselves a SPA treatment, some do a general cleaning, and I cook banosh for two days :-)

In the original, in Transcarpathia, banosh is cooked with sour cream itself, but even for me, who loves hearty Ukrainian dishes, this is too much. I cook it with a mixture of water and sour cream in equal parts. If you want to try an authentic version of banosh, replace the amount of water in the recipe with sour cream.

Video recipe for making banosh with cracklings (in Ukrainian):

4-5 servings
Ingredients

• 450 ml fat sour cream, preferably homemade
• 450 ml water
• 250 grams of corn grits
• 1 tsp Sahara
• Salt to taste
• 100 grams bacon, finely chopped
• 100 grams of salted lard, cut into cubes
• 100 grams of feta cheese, crumbled

Cooking time: 25 minutes

1) Bring water with sour cream, salt and sugar to a boil in a kettle or small saucepan.

2) Reduce heat to low, while stirring the boiling liquid, add corn grits in a thin stream. Cook, stirring constantly, like semolina porridge, for 10-12 minutes.

The porridge is ready when it has thickened well and begins to pull away from the walls, and droplets of oil appear on the surface.

3) Meanwhile, in a dry frying pan over medium heat, fry the bacon and lard until crispy.

4) Divide the porridge into bowls, sprinkle each portion with feta cheese and cracklings (lard and bacon fried until crisp), pouring over the fat rendered during frying.

Delicious!!

See also

Banosh in Transcarpathian style. Step-by-step recipe with photos

Ukrainian banosh in Transcarpathian style , or as it is also called banush or tokan, just like bograch soup can be confidently considered one of the most popular, tasty and famous dishes of Carpathian cuisine. Authentic Transcarpathian banosh is a thick corn porridge cooked with cream or sour cream.

Banosh has its own special centuries-old history. Do you know why the dish has such an interesting name? There is a legend that in ancient times, many peasants had no other belongings other than milk, sour cream, home-grown vegetables and fruits, flour and corn grits.

Peasants cooked corn porridge using sour cream diluted with water. In one of the villages there lived a peasant woman whose husband’s name was Banosh. Legend has it that she always invited him to eat corn porridge with the words - eat Banosh, eat.

So the villagers named it in honor of this gazda (from Hungarian - “master”).

And to make the finished dish even more delicious, it is served with cheese, meat and cracklings. Cooking banosh has its own characteristics and secrets. Probably the most interesting thing about this dish is that it is cooked mainly by men in Transcarpathia.

The Hutsuls themselves call banosh part of their soul. A real Transcarpathian banosh is cooked in a cauldron over an open fire; it is this kind of banosh, smelling of smoke, that turns out to be the most delicious. Preparing banosh for the Hutsul is a whole ritual and almost a sacred act.

Before preparing Transcarpathian banosh, Hutsuls must read a prayer. There is an opinion that to get a tasty dish, you must use three-day sour cream, and during cooking, stir it only with a wooden spatula, and strictly in one direction.

Banosh is filled with pickled cheese, most often feta cheese, and fried bacon.

To prepare Hutsul banosh, traditionally finely ground corn grits are used, but there are also recipes for banosh made with corn flour. I tried both types, but I liked the one made from corn grits better. I think that after trying banosh, you will change your opinion about corn porridge, as such.

Now let's move on to the recipe and see how to cook banosh in Transcarpathian style.

Ingredients:

• Finely ground corn grits - half a glass,
• Sour cream - 1 glass,
• Water - 1 glass,
• Salt - to taste
• Black pepper - a pinch
• Bacon - 100 gr.,
• Cheese cheese - 50-100 gr.

Banosh in Transcarpathian style - recipe

After all the ingredients have been prepared, you can begin preparing the Transcarpathian banosh.

Banosh can be prepared with sour cream alone, but in this case it may taste overly sour, so I recommend diluting the sour cream with water.

Instead of sour cream, you can use heavy cream, and since it does not have the same acidity as sour cream, banosh can be cooked with undiluted cream. So, pour water into a saucepan with a thick bottom.

Place sour cream in it.

Stir.

Add salt to taste. Try not to overly salt the banosh, as salty cheese and bacon will be served with it.

Bring the sour cream to a boil. Add corn flour or finely ground grits. If you don’t sell corn flour or fine grains, then you can grind it in a coffee grinder and thereby obtain a finer fraction. Pour corn grits into the boiling base in small portions.

Make the fire minimal. Cook the Hutsul banosh, stirring until it has the consistency of thick semolina porridge. I cooked the banosh and stir it, as I read, in one direction, however, with an ordinary spoon.

Cover the pan with banosh with a lid and let it stand.

Cut bacon or fresh brisket into thin strips.

Fry in a frying pan until golden brown.

Place the Hutsul-style banosh on a plate, preferably a clay one, as is customary in Transcarpathia. Serve it topped with fresh cheese and fried bacon cracklings. In addition to banosh, fried wild mushrooms, mushroom soup and fermented milk guslyanka are also often served, and, of course, homemade alcoholic drinks.

Enjoy your meal. I will be glad if you liked this Transcarpathian-style banosh recipe and found it useful.

Banosh in Transcarpathian style. Photo

• Number of servings 4
• Cooking time: 30 Min

• Number of servings 3
• Cooking time: 15 Min

• Number of servings 5
• Cooking time: 60 Min

• Number of servings 4
• Cooking time: 30 Min

• Number of servings 5
• Cooking time: 60 Min

• Servings: 7
• Cooking time: 45 Min

Source: https://www.kushat.net/recipe-items/banosh-po-zakarpatski-poshagovyj-recept-s-foto/

Banosh

Banosh (or banush) is a traditional dish of the inhabitants of Western Ukraine, which is extremely loved by both local residents and guests of this region.

In its composition, banosh is reminiscent of Hungarian hominy and Italian polenta is based on corn grits. Banos is a variation of the Hungarian dish tokan, which is corn grits stewed for 6 hours in cream.

Historically, the first recipe for banosh belongs to the Hutsul shepherds, who spent long months away from home with their flock, and in the evenings they cooked a simple but very satisfying dish over the fire.

Sheep cheese and milk were used for it, and corn grits were used as the basis. Mushroom sauce was used as a gravy, which was prepared from mushrooms collected in the nearby forests and, again, sheep's cream.

That is why, according to tradition, Hutsul banosh should be cooked by men, and also exclusively in a large cauldron over a fire - this way the dish will be saturated with smoke and the aroma of an open fire. Also, traditionally for banosh they use sheep’s dairy products, aged for three days - milk, sour cream and cream. Moreover, they cannot be stored in the refrigerator - only in a dark cellar, because it is believed that artificial cold kills the aroma and usefulness of dairy products.

Just imagine: green Carpathian meadows, crystal clear air, tall spruce trees, fast mountain rivers, lush mountain greenery. Large flocks of sheep graze on the lawns, guarded by brave Alabai dogs with kind and sad eyes. The flocks are accompanied by young shepherds, who collect fresh fresh sheep's milk every evening, make cheese and feta cheese from it, which you then happily use in preparing aromatic banosh.

Recipe for making Hutsul banosh

Hutsul banosh is an everyday dish that is prepared in the Carpathians, namely in the mountainous regions. About three or even four times a week it appears on the dinner table of local residents.

Previously, banosh was considered the food of the poor, but nowadays it is a national and extremely popular dish. It is served in local cafes and restaurants. The local population claims that Hutsul banosh cannot be cooked at home, as it is made in a large cauldron over a fire.

It is with the help of this heat treatment that the dish acquires a magnificent taste and divine aroma.

• Cooking technology
• Ingredients
• Preparation
• recipe

Cooking technology

If it is not possible to cook over a fire, Hutsul banosh is cooked at home. A step-by-step banosh recipe will help you cope with the task and prepare the national Ukrainian dish.

As for the banosh ingredients, the recipe suggests using not only cornmeal, but also sheep/goat cheese. In addition, you cannot do without fried lard, namely cracklings. It is advisable to use a good piece of lard that has a meaty cut.

Some people add porcini mushrooms to make the taste and aroma of banosh more rich, vibrant and memorable.

To make the banosh real, it is important to follow some rules. First of all, such a Hutsul dish should be prepared by a man. The ideal way to cook is in a cauldron over a fire, as the dish should absorb the wonderful smell of smoke and absorb the strength and energy from the fire.

The second, no less important rule is that the dish is prepared with homemade sour cream, which has been left in the refrigerator for three days. The highlight of banosh is that it should have a light, unobtrusive sourness. Do not use cream instead of sour cream, it will give a different taste. If you wish, you can dilute the full-fat sour cream using water or milk.

The third rule is hidden in the magic of the Hutsul dish. That is why, according to ancient legend, the dish should be stirred in one direction using a wooden spoon. If you use an ordinary iron spoon, you will not be able to achieve the desired taste.

As for readiness, the dish itself will tell you when to remove the dish from the heat. Banosh is stirred until oil droplets begin to appear on the walls of the pan. At this stage, the liquid, sticky porridge becomes slippery, tender, and smooth.

This indicates that the banosh is dancing.

Ingredients

To prepare banosh you will need the following ingredients:

Preparation

Algorithm for preparing Hutsul dishes:

1. Prepare all products. Pour milk and sour cream into a saucepan and bring to a boil. You should not replace sour cream with cream, otherwise you will end up with a completely different dish. If desired, you can add a little salt, but keep in mind that the brisket and feta cheese are salty, so you don’t need to overdo it.

2. The mixture is stirred with a wooden spatula, and the cereal is carefully poured in in a thin stream. This is extremely important so that lumps do not form; they are not needed in this Ukrainian dish. It is better to use the finest grains.

3. During cooking, you need to constantly stir the banosh. Cooking takes about twenty minutes. It all depends on what grind of cereal you used in the recipe.

4. Next, thinly slice the brisket. If you wish, you can refuse to use this ingredient and use bacon or lard instead.

5. Heat a frying pan on the stove and place the prepared brisket on it. Fry for five minutes until golden brown.

6. While preparing banosh, you can make cheese. It can be cut into small cubes, but it is better to grate it on a grater (large).

7. When you see the oil on the surface of the dish and the banosh no longer sticks to the walls and bottom of the container, this indicates that it is ready, so you can serve it.

8. Serve in portions, placing cheese and brisket on top. It turns out very tasty and satisfying.

recipe

Using the proposed recipe, you can easily prepare the national Hutsul dish at home. Although it should be cooked over a fire, it can even be done on the stove.

Source: https://vashakasha.com/kukuruznaya/banush-guculskij.html

Preparation

Pour sour cream into a cauldron or deep frying pan and dilute it with water. If the sour cream is liquid, you can use it in its pure form, undiluted, increasing the amount to 2.5 cups.

Put the sour cream on the fire, bring to a boil and gradually add corn flour or grits.

Add corn flour in a thin stream, stir quickly with a wooden spoon so that no lumps form.

Add salt and continue cooking over low heat, stirring continuously so that the corn porridge does not burn.

After 15-20 minutes, the porridge will thicken, it will be easy to separate from the walls of the cauldron or frying pan, and small droplets of fat from sour cream will appear on its surface. This means that it is ready, remove it from the heat, close the lid tightly and let it simmer for 10-15 minutes.

Adviсe:

• The Hutsuls themselves recommend serving lightly salted cucumbers with banush;
• Do not use metal utensils to stir the banush, only a wooden spatula or spoon, the metal oxidizes and as a result the sour cream (cream) may curdle;
• banush with sour cream has a slightly noticeable sourness; if someone does not like this taste, you can use cream instead of sour cream.

Recipe for making Hutsul banosh – Porridge – Our Food

In our article we want to talk about such a dish as Transcarpathian banosh. The recipe for preparing traditional Transcarpathian food is quite simple, so even the most inexperienced housewife can handle it. But let's talk about everything in order... What kind of dish is this and how to cook it correctly?

What is banosh?

The recipes of our ancestors are sometimes unfairly forgotten by us, giving way to new fashionable dishes. But our grandmothers had simple, but incredibly tasty and healthy dishes in their arsenal. Tourists vacationing in the Carpathians have probably heard from the locals and even tried banosh in a cafe (the recipe is given in the article below).

The unusual name hides a traditional Transcarpathian dish made from corn grits. Real banosh is cooked over a fire, which is why it has a special aroma. It is served with cracklings, mushrooms and cheese. In the old days, such food was considered the lot of the poor, because they always had cornmeal and sour cream in stock, since each family had its own cow, and therefore dairy products.

What products are used to prepare the dish?

They say that the most delicious banosh (the recipe is given in the article) can only be tasted in the Carpathians. Here it is prepared with homemade sour cream from sheep's milk and cheese. Moreover, they do not use fresh fermented milk product, but three-day-old sour cream from the cellar.

https://youtu.be/3FNxgV-sf5w

If anyone is interested in trying this dish, then you can cook it yourself. Of course, you will have to slightly modify the recipe for banosh with sour cream, since in urban conditions it is unlikely that you will be able to find fermented milk products made from sheep's milk.

To prepare, you can use homemade cow cheese and sour cream. If you can’t find homemade fermented milk products, you can buy heavy cream at the store.

It is better not to use factory-made sour cream, as it has an acidity that can spoil the taste of food.

In addition, during cooking it is necessary to use a wooden spoon, but it is better not to use a metal one (metal gives a sour taste).

If you want to get a real banosh (the recipe is given in the article), then it is better to stock up on fine corn grits or flour. An ordinary saucepan is not suitable for preparing such a dish.

The most delicious porridge is made in clay pots and cast iron pots.

Banosh: recipe with photos (step by step)

To prepare the dish we will need the following products:

1. A glass of corn flour (or fine corn grits).
2. Half a glass of water.
3. 1.5 cups sour cream (necessarily homemade).
4. 170 g feta cheese.
5. Greenery.

The sour cream must be transferred to a cauldron and diluted with water, lightly salted and brought to a boil. Next, add flour in a very thin stream and stir constantly with a wooden spoon until thickened. The finished porridge should lag behind the walls of the dish, and fatty droplets of oil should appear on its surface. The dish is served in clay pots or bowls, sprinkled with herbs.

So our Transcarpathian-style banosh is ready. The recipe with photographs will help you understand the nuances of preparing the dish.

Banosh with cheese

Banosh with feta cheese has an original taste. To prepare it you need to take:

1. Cream or homemade sour cream - 0.4 l.
2. Glass of water.
3. Corn flour or grits - 0.2 kg.
4. Brynza – 0.2 kg.
5. Butter – 40 g.
6. Salt.

We put the pan on the fire, pour in water and let it boil, after which we immediately add corn flour and add salt. Cook the porridge, remembering to stir constantly. When the banosh is almost ready, add sour cream and continue stirring.

Add oil to the prepared porridge and let it brew. Meanwhile, we grind the cheese. Serve the dish hot, sprinkling cheese on top.

The consistency of banosh can be very thick or more liquid, it depends on the amount of water you pour during cooking.

History of the dish

Banosh, polenta, mamalyga are the names of very similar dishes that are prepared on the basis of corn porridge of different grinds (from the finest to coarse). The differences between the dishes are quite insignificant - cooking time, sauces, fat content, etc. Not only Hutsuls, but also Hungarians consider Banos their national dish.

An interesting fact is that banosh, like feta cheese itself, has long been prepared only by men, since sheep-making is an exclusively male activity. The Hutsuls say that a dish prepared at home, in a cafe or restaurant has nothing in common with real corn porridge.

After all, banosh should be cooked over a fire and smell of smoke. They say that in Transcarpathia every man has a special place in his yard for cooking porridge. This everyday dish is prepared several times a week.

Be that as it may, at home we can also prepare quite tasty porridge, albeit not quite real, but banosh.

Banosh with bacon

To prepare porridge with bacon we will need:

1. Corn grits – 0.2 kg.
2. Bacon – 100 grams.
3. Homemade sour cream (sour cream can be replaced with cream) – 0.5 kg.
4. Homemade cheese – 60 grams.
5. Salt.

Pour cream or sour cream into a cast iron cauldron and bring to a boil. If desired, you can add a little water. Next, slowly add corn flour and constantly stir the contents of the cauldron until thickened. Remember, real banosh should not be too thick. In the meantime, cut the lard into strips or bacon and fry in a frying pan until cracklings form.

Remove the banosh from the heat the moment shiny droplets of oil appear on the surface. The dish is served hot and sprinkled with pieces of cheese and cracklings on top. Banosh should only be eaten fresh. Porridge goes well with lightly salted cucumbers.

Banosh with mushrooms

Banosh can also be prepared with mushrooms. To do this, bring the sour cream to a boil and add corn flour, adding salt and sugar. During cooking, you need to constantly stir the porridge until it thickens.

Next, reduce the heat and persistently rub the banosh until oily spots appear on the surface.

Experts say that the main secret of preparing such porridge is that it needs to be stirred with a wooden spoon in only one direction.

A ready-made, properly cooked banosh should have the consistency of semolina porridge and at the same time easily pull away from the walls of the dish.

All kinds of additives for the dish are prepared separately. Mushrooms can be used as an additional component that significantly diversifies the taste of the porridge. They are soaked and fried in the lard that remains after cooking the greaves. In addition, you can add grated cheese, which melts in the hot porridge and gives a wonderful taste.

The finished dish is served hot, layered with ingredients: banosh, feta cheese, cracklings and mushrooms. The porridge is eaten without stirring. You can decorate it with fresh herbs on top.

Instead of an afterword

In our article we tried to talk about the options for preparing the Hutsul dish banosh. The recipe with photographs will help you understand the preparation of this simple dish.

Corn porridge is a very nutritious and high-calorie dish that satisfies hunger well and for a long time. Such food was once prepared by poor people in Transcarpathia from the products that were always at hand. But now the dish is rather considered a local highlight.

In every courtyard, the hostess who receives guests who come to the Carpathians certainly prepares such porridge for her guests.

Source:

Hutsul banosh with porcini mushrooms and cracklings - recipe with photo of preparation of the dish

Hutsul banosh with porcini mushrooms and cracklings should ideally be cooked in an open field over a fire, because this is how the Hutsuls (and only men!) originally prepared it.

This was a common dish for shepherds. However, now banosh is increasingly being prepared in Hutsul cuisine restaurants and even at home on the stove.

Our step-by-step recipe with photos will tell you the secrets of making banosh at home.

Essentially, , etc.

We will prepare Hutsul banosh with porcini mushrooms, cracklings (well, where would Ukrainian cuisine be without them?) and fried onions.

Believe me, it's simple, but very tasty and very filling! Once you try this porridge made from corn grits or flour according to our recipe, you will cook it constantly.

And you can start right now!

1. We prepare products for banosh.
2. Pour half a liter of sour cream into a thick-walled saucepan or cauldron, season it with salt to taste and dilute with half a glass of water. Mix all the ingredients and place on the stove over low heat.
3. When the water-sour cream mass is close to boiling, add 200 g of fine corn grits or flour to it in parts, stirring constantly. Without ceasing to stir, cook the banosh until the porridge thickens so much that it begins to freely separate from the walls of the pan or cauldron.
4. Cut 100 g of lard into large slices and chop the onion into half rings.
5. Heat lard in a frying pan.
6. We transfer the finished greaves to a dish, and fry 360 g of pre-boiled porcini mushrooms in the rendered fat.
7. We also transfer the fried mushrooms to a dish, and fry the chopped onion in the remaining fat.
8. Transfer the fried onions to a dish with the cracklings and mushrooms, but do not mix the ingredients.
9. Place the banosh in a portioned bowl or deep plate, and first put the cracklings on it, then the onions and lastly the mushrooms. Top everything with 150 g of finely grated hard cheese.
10. We serve the Hutsul banosh on the table, accompanied by a variety of pickles.

    Bon appetit!

Jellied pork and chicken

Ukrainian dumplings with kefir

Donbass style cutlets

Homemade pork jellied meat

Source:

Hutsul banosh

Dear friends, if you remember, I recently showed you a recipe for Transcarpathian-style banosh. Well, today I want to tell you how to cook Hutsul banosh at home.

These two dishes, similar at first glance, have one fundamental difference: the Hutsul banosh porridge is prepared with corn flour, and not with corn grits, like the Transcarpathian banosh.

The Hutsul version is more delicate, unlike its “brutal” relative, although both banosh recipes are made with sour cream.

I want to warn you right away that this is not a festive dish; you are unlikely to offer it to guests at some special event.

But for a hearty, cozy family dinner or Sunday lunch with close relatives, this is a very suitable recipe.

So I hasten to tell you how to cook banosh - a Hutsul version, so that you can pleasantly surprise your family with a new and interesting dish.

Ingredients for 2 servings:

• 100 grams of corn flour;
• 350 g homemade sour cream;
• 0.5 cups of water (125 ml);
• salt to taste.

Source: https://dechalet.ru/retsepty/retsept-prigotovleniya-gutsulskogo-banosha.html

Diet banosh

Banosh is a very filling and high-calorie dish. But people who watch their diet and figure have come up with a dietary variation. This recipe has significantly fewer calories than the classic one.

Ingredients for low calorie banosh:

• 130 grams corn flour
• 100 grams of cream with 10% fat content
• 100 grams of milk with 2.5% fat content
• 100 grams of homemade low-fat cheese. You can use 20% hard cheese "Gracia"

Preparation progress:

Step 1. Mix milk and cream, put them on the fire, bring to a boil.

Step 2. Make the fire quiet, pour flour into the milk-cream mixture in a thin stream, making sure to stir.

Step 3. Continue cooking the corn porridge until it thickens. It should easily come away from the walls of the pan and look like thick semolina porridge.

Step 4. While the porridge is cooking, grate the cheese on a coarse grater.

Step 5. Place the finished banosh on plates and sprinkle with grated cheese on top. If desired, you can add champignons fried without oil to the banosh.

Low-calorie banosh is ready. Bon appetit!

Banosh in Hutsul

Hutsul cuisine is rich in various cooked squash and savory herbs. Today I would like to introduce to your respect one very tasty, incredibly aromatic and very simple dish - Hutsul-style banosh .

This herb is common in the Hutsul homeland; you should cook this dish often 3-4 times a week. Banosh, until recently, became interested in the poor people, who fought the Hutsuls against hunger.

The mixture of herb from corn beard and sour cream has become a traditional herb of the Hutsuls and is a respected delicacy.

For the preparation of this herb, an important role is played by the correct choice of products. I will remove the lard, but it must be fresher than homemade, the skin must be soft, the lard must be lightly shredded, scorched with straw. Pork neck, cheek or brisket are best suited for preparing this herb.

Place 400 grams of lard on a flat plate, cut into small pieces with a knife and transfer to a plate. The diameter of the stitching is quite large, approximately 4 by 2 or 5 by 3 centimeters. Now for sour cream, you need to stock up on this product in advance, three days before preparing the banosh, put it in the refrigerator and let it sit there.

Just before preparing the banosh, remove 500 grams of sour cream from the refrigerator and pour into a bowl. Then we select the most important ingredient – ​​corn flour. Vaughn is guilty of a not great, medium-sized broom. Place 1 bottle of corn beard into a bowl.

one head of common cibul from the skin, rinse it under running water and cut it into round slices or into large cubes. The thickness of the ring cubes is up to 5 millimeters, and the diameter of the ring cubes is 1 by 1 centimeter. Transfer the sliced ​​sirloin to a plate, using a knife to help.
Brinza - for this banosh it is primarily due to the taste of sheep , for the taste of salty, springy consistency. Two grams of brinzy are crushed into small balls with your hands and placed on a plate.
We also need 1 bottle of unselected pasteurized milk to dilute the sour cream and 2 tablespoons of lard for greasing the lard and cibul.

Krok 2: ready-made banosh in Hutsul style

Turn on the stove to the middle level and place a deep cauldron on it. Place 500 grams of sour cream in the chavun velvet and, to ensure that it is not too thick, dilute it with 1 bottle of whole distilled milk.

Bring the ingredients to a boil and season with 1 teaspoon of salt and 1 teaspoon of sugar without garlic. The amount of salt and zucchini does not matter, you can add these ingredients for relish, but do not forget about the salty brine.

Then we take a bowl with a coarse and carefully, thinly pour it into a cauldron with diluted boiling sour cream, intensively and smoothly stirring the ingredients with a wooden spatula.

Stir the banosh without ceasing, straight ahead until thickened, until specks of fat appear on the surface.

Continuously stirring with a wooden spatula, thoroughly bring the corn until completely thickened. Cook the banosh for about 25 to 30 minutes, making sure to cover everything with beard and sour cream. The finished banosh must stand up against the sides of the cauldron.

Then we cover the casserole with a lid, put it in the oven, preheat it to 100 degrees , and let the corn flour swell even more for 5 - 10 minutes. The finished banosh is placed in the oven so that it does not get cold.

Croc 3: lubricated lard and tsibul

While the banoshes are fully cooked in the stove, prepare the lard and tsibul. On the stove, turn on, put a frying pan on high heat, heat it up and put 2 tablespoons of lard in it.

When the fat is melted, add pieces of previously chopped lard into the frying pan and brush them until golden brown.

After frying the lard, the fat will increase 2 times more, which is due to the fact that the fat has the power to absorb fat.

Add sliced ​​salmon until lubricated, and add black pepper for relish.

Mix the ingredients with a previously washed wooden spatula, brushing the onion on all sides until the color is horny and blue. All ingredients are ready. We take a large flat plate, pour porridge with corn flour on it, put greased pork cracklings with zibula on it, sizzle with brinze and pour over the excess pork fat. To the right behind the malim, tasting!

Krok 4: served banosh in Hutsul style

Banosh in Hutsul style is served hot in a flat large plate, in balls.

The first ball is porridge made from corn beard, the other ball is pork crackling, greased with cybul, the third ball is brinze and the fourth ball is melted pork fat.

The tradition is to savor this herb with a glass of milk or sour milk at once, which will definitely complement the taste of this herb. I hope you enjoyed Hutsul cuisine, and you enjoyed preparing and tasting banosh in Hutsul style.

Bon appetit!

Secrets of cooking banosh

1. You need to stir the banosh constantly, as the corn porridge quickly clumps into clumps and sticks to the walls.
2. You need to stir it with a wooden spoon and constantly in one direction.
3. Do not use recipes that use flour instead of corn grits - this is not a real banosh! Only finely ground corn grits, no flour.
4. The banosh recipe does not include butter, as it is produced naturally when the cream is heated.
5. Ideally, you should cook porridge in a cast iron cauldron over low natural heat. Cast iron heats up slowly and distributes heat evenly. Therefore, banosh is an excellent option for a field kitchen on hikes.
6. Banosh must be eaten hot. A reheated dish will no longer be so tasty and aromatic.
7. For cooking, it is better to use only fresh dairy products that were purchased in trusted places.
8. If you want to make a sauce for banosh with mushrooms, try to find white ones. They are best suited for this dish. If you can’t find porcini mushrooms, champignons will also be delicious.