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Transcarpathian-style banosh
1
Banosh Transcarpathian style is a delicate and aromatic Transcarpathian dish that will warm you up on cold evenings or become the main treat for guests. This traditional recipe has been passed down from generation to generation, filling homes with the aromas of natural ingredients. The main ingredient of the dish is corn grits, which are used to make a puree enriched with sour cream and butter.
It is no coincidence that banosh is considered the culinary gem of Transcarpathia — a combination of several simple ingredients that create a perfect taste. Transcarpathian cuisine is notable for its lightness and heartiness, making it suitable for both a quiet family dinner and a festive ceremony.
Variations
You can experiment with adding different ingredients to banosh. For example, add mushrooms or bacon cracklings for more flavour. Some housewives even use goat cheese.
Secrets of tenderness and taste
To make banosh tender, it is important to use high-fat sour cream. Butter adds a special creaminess, so it is better not to reduce its amount. Cooking over low heat ensures the perfect texture.
Tips on ingredients
For authentic Transcarpathian banosh, choose finely ground corn grits. It is important that the grits are fresh, as they are the basis of your dish. It is better to use real, farm-fresh sour cream.
Small culinary nuances
Make sure that the banosh does not burn at the bottom of the pan by stirring the mixture constantly. Aim for the consistency of liquid porridge — this is the key factor in achieving the right taste.
Ingredients for the recipe
Ingredients
Sto Pudiv Polished Corn Groats for Banosh and Hominy 400g
200 g
Galychyna Sour Cream 20% 300g
300 ml
Karpatska Dzherelna Still Mineral Water 2l
150 ml
Ferma Extra Sweet Cream Butter 82.5% 180g
30 g
Pripravka Himalayan Pink Salt 200g
to taste
Ferma Brynza Cheese 35% 180g
for serving (optional)
Preparation steps
01
Prepare the base — In a thick-walled saucepan, mix the sour cream with water and heat over medium heat until hot, without bringing to a boil.⏱ 5 min. Guideline: small bubbles appear around the edges.
02
Adding the groats — Pour the corn groats into the hot mixture in a thin stream, stirring constantly with a whisk or spatula.⏱ 5 min. Guideline: the mixture should be smooth, without lumps.
03
Simmering the banosh — Reduce the heat to low and cook, stirring occasionally, until thick and creamy.⏱ 15–18 min. Guideline: the banosh is shiny and easily comes away from the sides of the pan.
04
Enriching the flavour — Add butter and stir gently until completely dissolved.⏱ 2 min. Guideline: the surface becomes glossy.
05
Finishing — Season to taste, cover and let the banosh steep. ⏱ 3 min. Guideline: the texture is stable and creamy.
06
Tip⏱ Before serving, garnish the banosh with finely chopped herbs or add a few cracklings for extra flavour.
Where to order ingredients
Select the required ingredients in one of the stores
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