How to cook Transcarpathian banosh? Recipe with photo

Delicious Banosh - recipe / photo: freepik.es

Banosh is a thick, aromatic porridge made from corn flour, cooked in milk with the addition of sour cream or cream. This delicious dish is the hallmark of Hutsul cuisine.

Banosh is served with sheep cheese, cracklings or fried mushrooms and onions. Ideally, real Banosh is cooked exclusively over a fire in a cast iron cauldron. Well, if you don’t have a fire at hand, then a stove is also suitable for cooking it.

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.

About the benefits of banosh

Corn, from which cereals and flour are prepared, is rich in many useful substances. The fiber contained in it perfectly cleanses the intestines and prevents the development of putrefactive processes. Selenium slows down the aging of the body and protects it from stress. It is especially valuable for the male body. In addition, due to the content of carotene and complex carbohydrates in corn, it is useful for both children and the elderly. Corn porridge is also good because it does not cause allergies and strengthens the immune system. For people suffering from anemia, corn is also beneficial, as it contains vitamin B12 and folic acid. A deficiency of folic acid in the diet of pregnant women is very undesirable, since it can cause congenital defects of the nervous system in the child. Therefore, “sunny” porridge must be on the menu of pregnant women.

Corn also contains potassium, magnesium and phosphorus - microelements that support the health of the cardiovascular system, which is very important for hypertensive patients. But with all the advantages of banosh, one cannot help but say that it is not useful for everyone. First of all, people should not use it during an exacerbation of peptic ulcer disease. It is also contraindicated for those who have problems with the gallbladder and pancreas. Due to its high fat content, it is also not recommended for people with high cholesterol levels.

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.

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.

A little history...

In the spring, when young grass begins to turn green in the Carpathian meadows, shepherds with a flock of sheep go to the mountains.
They will graze their flock there until the first snow. Women are not taken to the meadow, so the duties of the shepherds include milking the sheep and preparing the famous Hutsul cheese from the milk, as well as cooking. Among the products, the shepherds take with them only corn flour, salted lard, onions, garlic and salt. The rest - sour cream and cheese - will be provided by the sheep. And berries and mushrooms, literally, grow under your feet, you just have to stretch out your hand. Since shepherds have to move a lot, their food must be high in calories. It is unknown to whom and when the idea came up with the idea of pouring sheep sour cream into a cauldron instead of water and using it to cook corn porridge. Soaked in fire smoke, seasoned with cracklings and feta cheese, it had a special taste and everyone really liked it. Perhaps this shepherd's name was Banosh, which is why this dish was named after him. Perhaps... In any case, this version has the right to life.

Banosh: recipe with photos (step by step)

To prepare the dish we will need the following products:

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

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:

Fat sour cream	1 glass
Milk	½ cup
Corn grits	½ cup
Brisket	100g
Brynza	150 grams
Salt	taste

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

Banosh with cheese

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

Cream or homemade sour cream - 0.4 l.
Glass of water.
Corn flour or grits - 0.2 kg.
Brynza – 0.2 kg.
Butter – 40 g.
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.

Nutritional and energy value:

Ready meals
kcal 848778 kcal	proteins 11567.7 g	fats 82324.5 g	carbohydrates 13337.6 g
Portions
kcal 212194.5 kcal	proteins 2891.9 g	fats 20581.1 g	carbohydrates 3334.4 g
100 g dish
kcal 205.9 kcal	proteins 2.8 g	fats 20 g	carbohydrates 3.2 g

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 sour cream and milk

Porridge for banosh can be cooked in different ways: with water, cream, milk, but it turns out the most tender and satisfying if you cook it with homemade sour cream. Anything bought at a supermarket will do. But traditionally, to prepare banosh, sour cream is used from sheep's milk aged for three days in a dark cellar - and nothing else.

To prepare a tender banosh with sour cream and milk for one person, you need to prepare the following ingredients in advance:

2 glasses of milk is suitable for both cow and, of course, sheep.
1 cup corn grits
3 tablespoons sour cream
Goat cheese
Salt to taste

Banosh is prepared simply and quickly. You should perform a few simple culinary manipulations to get a hearty and very tasty traditional dish of Transcarpathia:

Step 1. Pour milk into a saucepan and bring it to a boil.

Step 2. Reduce the heat to low and begin pouring corn grits into the milk in a thin stream, stirring constantly with a wooden spoon.

Step 3. Add sour cream, stirring constantly. You should get a thick porridge without lumps. Gradually add sour cream and stir.

Step 4.

Remove the pan from the heat, cover the porridge with a lid and let stand for 5-7 minutes. Before serving, crumble cheese on top, cut goat cheese or even feta. If you like, mix it with creamy goat cheese, which will give the dish an authentic taste.

Bon appetit!

Banosh with bacon

To prepare porridge with bacon we will need:

Corn grits – 0.2 kg.
Bacon – 100 grams.
Homemade sour cream (sour cream can be replaced with cream) – 0.5 kg.
Homemade cheese – 60 grams.
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.

Ingredients

Finely ground corn grits - 250 g
Homemade sour cream 20% – 800 ml
Milk – 200 ml
Semi-smoked brisket – 200 g
Lard or lard - 1 tbsp. crushed
Cheese cheese – 200 g
Sugar - 1 tsp.
Salt - 1 tsp.

You will need

Kazan or saucepan
Pan
Cutting board

In a saucepan
Banosh
Second courses
Ukrainian food

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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.

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?

What products are used to prepare the dish?

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:

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

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:

Cream or homemade sour cream - 0.4 l.
Glass of water.
Corn flour or grits - 0.2 kg.
Brynza – 0.2 kg.
Butter – 40 g.
Salt.

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

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:

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

Banosh with mushrooms

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.

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!

We prepare products for banosh.
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.
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.
Cut 100 g of lard into large slices and chop the onion into half rings.
Heat lard in a frying pan.
We transfer the finished greaves to a dish, and fry 360 g of pre-boiled porcini mushrooms in the rendered fat.
We also transfer the fried mushrooms to a dish, and fry the chopped onion in the remaining fat.
Transfer the fried onions to a dish with the cracklings and mushrooms, but do not mix the ingredients.
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.
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

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.

Holiday of Transcarpathian cuisine – Hutsul festival “Berlibash Banosh”

A festival of traditional Hutsul dishes is taking place in Transcarpathia, in the village of Kostylevka, Rakhiv district. It is there that residents of the region and tourists from different cities of Ukraine come to try a real Hutsul banosh, taste several liqueurs and dance to the peppy rhythms of national dances.

As part of the annual Hutsul festival, various entertainment events are held that are aimed at introducing tourists to Hutsul traditions, cuisine, national costumes and music.

Competitions for preparing the best banosh are held here, as well as master classes in which experienced chefs from this region talk about all the secrets of preparing national dishes and much more.

Also, performances by creative groups of this region are held, and exhibitions of masters of various crafts are organized.

Culinary gourmets are in for a variety of surprises and surprises. At the festival you will be able to try such original dishes as corn pie, homemade sausage, kremzlik, and gurka. Drinks include homemade liqueurs such as jaffnivka, pear and nut.

The culmination of the evening is the lighting of the Poloninsky vatra, which is a huge bonfire around which everyone dances and has fun.