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Banosh with sour cream
1
Banosh with sour cream is one of the most famous dishes of Hutsul cuisine, which originates from the Carpathian region of Ukraine. This simple but extremely satisfying dish is made with corn grits and thick sour cream, which gives it a delicate texture and rich creamy taste.
Traditionally, banosh is cooked over an open fire in a cauldron, constantly stirring with a wooden spoon. Cheese, cracklings or fried mushrooms are added to the dish, which makes it even more aromatic and nutritious.
Today, banosh is also cooked at home, preserving its authentic taste. This is a wonderful dish for a cozy family dinner, which takes you to the atmosphere of Carpathian traditions.
Variations
Banosh can be served with cheese, cracklings, mushrooms or fried onions. In some recipes, sour cream is partially replaced with cream for a more delicate texture.
Secrets of tenderness and taste
To make banosh creamy and tender, corn grits should be added gradually, stirring constantly. This will help avoid lumps and make the consistency of the dish uniform.
Ingredients tips
For a real banosh, use fine corn grits and fatty homemade sour cream. These ingredients create the characteristic taste of this Carpathian dish.
Small culinary nuances
The finished banosh should not be too thick. The consistency should be creamy so that the dish easily holds its shape, but remains tender.
Ingredients for the recipe
Ingredients
Sto Pudiv Polished Corn Groats for Banosh and Hominy 400g
200 g
Organic Milk Thermostatic Organic Sour Cream 20% 250g
400 g
Evian Non-Carbonated Mineral Water 1.5l
200 ml
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
to taste
Ferma Brynza Cheese 35% 180g
150 g
Homemade Tarred Lard
100 g (for cracklings)
Preparation steps
01
Preparing the base — mix sour cream and water in a saucepan and bring to a boil. ⏱ 5 min. Guideline: the mixture has begun to boil slightly.
02
Adding the groats — gradually pour in the corn grits, stirring constantly. ⏱ 10 min. Guideline: the mass has begun to thicken.
03
Cooking the banosh — cook over low heat, stirring until the groats are completely cooked. ⏱ 10 min. Guideline: the consistency has become creamy.
04
Serving — put the banosh on plates, sprinkle with cheese and add cracklings or mushrooms. ⏱ 5 min. Guideline: the cheese has begun to melt slightly.
05
Tip: Serve the banosh hot, generously sprinkled with cheese. It is the combination of hot porridge and salty cheese that creates the traditional taste of this dish.
Where to order ingredients
Select the required ingredients in one of the stores
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