How to prepare Banush at home. Banosh: recipe in a slow cooker

Banosh Hutsulsky is a casual dish, which is prepared in the Carpathians, namely in mountainous areas. About three or even four times a week, it happens at the dinner table at the locals. Previously, Banoches were considered to be food of the poor, but at present it is a national and unusually popular dish. It is served in local cafes and restaurants. The local population claims that the Hutsul Banoche cannot be prepared at home, as it is done in a large boiler at a fire. It is with the help of such thermal processing of a dish and acquires a magnificent taste and divine fragrance.

If it is not possible to cook at the fire, the Hutsul Banoches is boiled at home. Step-by-step recipe Banosh will help you cope with the task and prepare a national Ukrainian dish. As for the ingredients of the Banos, the recipe proposes to use not only corn flour, but also sheep / goat cheese. In addition, you can not do without fried sala, namely, Shvarka. It is advisable to use a good slice of a sala, having a meat slot. Some add white mushrooms to taste and aroma Banosa become more saturated, bright and memorable.

So that Banosh is real, it is important to follow some rules. First of all, such a Hutsul dish should prepare a man. The perfect way of cooking is a cauldron, as the dish must absorb the chic smell of smoke, imagine the power and energy from the fire.

The second equally important rule lies in the fact that the dish is prepared on a home sour cream, which stood for three days in the refrigerator. The main highlight Banois is that it should have a light, unobtrusive acid. You should not use cream instead of sour cream, it turns out another taste. Optionally, you can dilute the fatty sour cream using water, milk.

The third rule lies in the magic of the Hutsul dish. That is why, if you believe the ancient legend, the dish is worth stirring in one direction using a wooden spoon. If you use the usual, iron spoon, it will not be possible to achieve a suitable taste. As for readiness, the dish itself will tell you when it is worth removing the dishes from the fire. Banoches interfere until oil droplets begin on the walls of the pan. At this stage, the liquid, sticky porridge becomes sliding, tender, smooth. This indicates that the Banoche is dancing.

Ingredients

For the preparation of the Banois, there will be such ingredients:

Cooking

Algorithm of cooking Hutsul dishes:

1. Prepare all products. Pour milk, sour cream in the pan and bring to a boil. Do not replace the sour cream cream, otherwise it will turn out a completely different dish. Optionally, you can satisfy a little, but note that the sternum and cheese salted, so you do not need to overdo it.

2. The mixture is stirred by a wooden spatula, gently sprinkled with a rubber cereal. It is extremely important that no lumps are formed, they are not needed in this Ukrainian dish. It is better to use the croup of the finest grinding.

3. During cooking, you need to constantly stir the Banoche. Cooking takes about twenty minutes. It all depends on which grinding of the cereals you applied in the recipe.

4. Then it should be finely cut into the breast. If you wish, you can refuse to use this ingredient and take bacon or fat instead.

5. Roll over the pan on the stove, send to it prepared to the breast. For five minutes, fry until the formation of a golden crust.

6. During the preparation of the Banois, you can enjoy cheese. It can be chopped into small cubes, but it is better to grate on the grater (large).

Hutsul traditions manyate the towns in their secrets and secrets. It is worth only to recall the famous film of Sergey Parajanov "Shadow of forgotten ancestors", as in our imagination, images of mountain carpathians, clean sources, birch trembit and forest mahoxes arise, which are hiding among the trees and lure in their arms of casual travelers. It is among this priority beauty that people who wear embroidered breed sheep live and, of course, are prepared in the Kazan traditional dish to this region - Banosh. The smell of fire is definitely gives him a special charm. But if you cook this is at home, it will be released no less tasty.

Secrets Banosa

There is nothing complicated in cooking. Banosh, whose recipe came up with Gutuli, is the soul of their kitchen. This kind of porridge is boiled on milk, cream or sour cream. For Western Ukraine and nearby regions of Romania, a dish is everyday, it often appears on the tables of local residents. If you visit the Transcarpathian region, the historic homeland of Banosh, you can taste porridge not only in any restaurant, but also at the local. Residents here very much welcome guests and always welcome to tourists.

The dish is especially popular in Rakhovsky district. Every year, a festival dedicated to a banano is carried out here, on which you can try different variations of porridge. Previously, he was considered a dish of the poor. Sheep bred almost all local. And the Banosh was prepared when there was nothing edible in the house, except for a handful of cereals and pairs of spoons of sour cream. Today, without this delicacy, no gorgeous feast or a wedding in Hutsul style is not accounted for.

Subtleties of preparation

If you arrive in the Carpathians, then for the preparation of this dish only men will install. "Porridge does not tolerate female hands," Gutli jokes, mysteriously sorcerer over a huge bowler with bugged delicacy. The thing is that sheep-flower is the traditional work of strong sex representatives, therefore, the dishes associated with it are automatically becoming the prerogative of the heads of families.

Kasha Banox, whose recipe is holy in any Hutsul family, is impregnated not only by smoke from the fire, but also by various legends. They say they called it named Local Gutsula. A long time ago, there lived in these places of Gazda Banosh, famous for the entire district with his love for labor. After a heavy working day spent in the field, he came home, where his wife brought him a nutritious dish to restore forces and energy - cornpage, refilled by fragrant hissing slices after the fire. At the same time, she sentenced: "Eat, Banosh, eat." Hence the name of the delicacy: they immediately picked up the local and, common in the district, it quickly stuck in every Transcarpathian hut.

Main ingredients

If you want to pamper your households with a traditional Hutsul dish, then prepare a banocha on milk. The recipe includes the following main components: 400 grams of 100 gr. Sheep cheese - cheese, 50 gr. smoked sala. As a basis, they usually take sour cream and milk - 250 ml, but instead of the latter you can safely use cream. The main thing is that they are not shopping production, but completely homely, natural.

Corn flour must necessarily sift through the sieve. Ideal if it is a thin grinding, in this case the porridge will be more uniform and gentle. Sour, it is advisable to use not fresh: better if it stands in front of it two or three days in the refrigerator. Gutsules kept her in the barn, so as not to blame. We do not have such a premises, so the balcony will be used in the extreme case, unless, of course, outside the window is not + 30ºС. By the way, they are filled with a banana with giving salts, but it is also possible to use dill or paprik to taste as seasonings.

Classic Banoche

This dish includes all of the above ingredients whose proportions are designed for two persons. For cooking in Kazanka there is a classic recipe. Banosh Hutsulsky in accordance with it is prepared on sour cream from sheep milk. You can replace this component with cream: they will not spoil taste, but, on the contrary, they will make a kind of highlight in the dish.

We start with simple. Sour cream weaving with a small amount of water or vegetable broth, pour into the cauldron and bring to a boil. Next, we take the corn flour: we fall asleep in the boiler in a small jet, insolvenously stirring the liquid so that it does not burn. Add salt and pepper to taste. Porridge is considered ready when it reached a thick consistency and became like a semoliant. After that, we put it with a wooden spoon or a scoop in deep plates, we suprate the cheese of the cheese, pre-finely crushed, and also cracker - small pieces of sludge, fastened in a pan to a crust. It is impossible to mix ingredients. The dish should be served hot.

Ingredients for a banana in a slow cooker

Unfortunately, we do not live in the mountains. The usual urban firefights with butters are available only in rare cases: during a campaign or rest in the village. Therefore, to prepare a delicious dish modern people have to make some adjustments to a classic recipe. Banoches with cheese - it is delicious and, of course, very useful. But in urban supermarkets and in the markets it is not always possible to find it, so it can be replaced by usual: solid Russian or Dutch, as well as melted.

Based on this, we need the following components:

600 gr. milk.
450 gr. Sour domestic or purchased (20% fat).
450 gr. Corn cereals (approximately 3 multistakan).
200-300 gr. Cheese or other cheese.
100 gr. Sala.
Butter cream and vegetable.
Salt and pepper.

If for any reason you do not eat fat, then it can be replaced with mushrooms. They are perfectly combined with cheese and corn porridge. Using conventional champignons, you can cook the mushroom banana. The recipe for cooking in a slow cooker will be slightly different from the classic option.

Main recipe

Turn on the slow cooker by installing the "frying" mode in it. In the bowl, we pour some vegetable oil (40-50 gr.). While it is heated, chopped out onions finely. It is not necessary to use it, but since we have no cauldron that gives a dish with a specific taste, we are trying to make a highlight to another way. And the bow for this purpose fits perfectly.

Cheese rubbed on a grater. Champignons cut into records. In boiling oil, first send onions. After he acquires a golden shade, add mushrooms to him and together with them Passer. When the components are empty than juice, put them in separate dishes. Multicooker's bowl carefully and fall asleep in her croup. We add milk, sour cream and spices. Select the "buckwheat" mode and for 35 minutes we prepare porridge. When the time has expired, using the "Heated" function, Tim 30-40 minutes our Banosh. The recipe in a slow cooker is designed to ensure that the porridge will turn out to be crumbly and enough. It, hot and freshly prepared, lay out on the plates, lubricate the creamy oil, we spray cheese and lay the mushrooms with a bow on top.

Other types of banana in a slow cooker

Our fantasy is the source of new variations of the dish. Do not be afraid to experiment to make a banana to your liking and in your own individual interpretation.

To cook porridge, to start it, it is necessary to rinse thoroughly under running water and pour into a slow cooker. From above, the cereal is poured with a mixture of milk and sour cream, adding sugar and salt to taste. By the way, if there is no "buckwheat" function in the device, you can cook porridge with other modes: "Dairy porridge" or "quenching".

While half an hour porridge is cooked in a slow cooker, fried onion and carrots on a frying pan, as well as sliced \u200b\u200bsneakers or minced cubes. I put meat stuffing on top of the porridge. By the way, women also often use cottage cheese. The product has the qualities that make the most useful and nutritious cooked in a multicooker Banoches. A recipe with mushrooms and cheese makes it possible to prepare a strikingly delicious dish. But with cottage cheese, porridge is no less appetizing.

Meet: "Brother" Banosh - Tokan

Very often, these two dishes are confused or believe that there is no difference between them. But this is a gross mistake. Banoches and Tokan are really very similar, but there are still fundamental differences between them. First, Tokan is prepared on the water. The layer of porridge, laid out in a multicooker's bowl, poured with water or light and prepare 30-40 minutes. Such a dish due to the lack of sour cream base is more easy and less calorie.

Secondly, the filling in Tokan is laid out on top, but between the layers of porridge. That is, part of the finished cereals move on the dish, sprinkle with cheese, coarse cheese or cottage cheese. Next follows another layer of porridge. From above, the remains of the filling and a little squat, roasted in a pan. Tokan layers can be as much as you like, with more than them, the more tastier the dish is obtained. Thirdly, the native of the Rakhvsky district of Transcarpathia is that Banosh. The recipe of Tokan is more used by residents of the neighboring Tolevian region of the same Ukrainian region.

Banosha benefit

The main component of the dish is a corn cereal, which is rich in fiber. It perfectly cleans the intestines, while preventing the development of grinding processes in the body. The selenium contained in it protects against stress and slows the aging. Porridge is recommended for children and older people, as it contains a large number of carotene and strengthens immunity. It also does not cause allergies.

Banosh, the recipe of which is described above, is useful to people suffering from anemia. It contains vitamins E and B12. Pregnant women who often suffer from lack of folic acid, without having porridge in the menu just do not do. It should be the basis of their diet. Also in a banana there are magnesium, potassium and phosphorus - microelements that contribute to the normal functioning of the cardiovascular system.

But it is worth noting that with all the advantages of the dish, it also has a number of contraindications. So, Banoches is very calorie, so it is not recommended to eat people prone to obesity, and those who have increased blood cholesterol. It is also prohibited for patients with problems with the gastrointestinal tract.

Hutsul Banush (Banosh) is a casual dish in the mountainous regions of the Ukrainian Carpathians, 3-4 times a week it may be on the tables from local residents. Once upon a time the Banoche was considered to be a meal of the poor, and now tourists will sweep the national dish in the best Hutsul restaurants.
However, indigenous Carpathian residents claim that the Hutsul Banush at home or in restaurant kitchens cannot be prepared. The true Banocha in Zakarpatski is boiled only on the fire in large boilers, due to which he acquires a unique taste, saturating the fragrance of the haze.
And what then to do those who have no fire and boiler, and would you like to try a banoche? To retreat a little from Carpathian traditions and still make it in your kitchen. The following recipe with photos will help you cope with this wonderful Ukrainian dish. In addition to corn flour in the list of ingredients, a soft goose or sheep cheese must necessarily mean, as well as cracker - fried fat, preferably subchannels with a slot. White mushrooms are often added, which makes the taste even more saturated.
The Hutsul Recipe Banusha implies the use of corn flour, which goes on baking bread and pellets. In urban conditions, it can be replaced with a cereal of small grinding, which is practically nothing to affect the taste of the finished dish. To give the characteristic fragrance of the haze, it is recommended to use smoked fat or bacon to prepare.

Taste Info Second: Cereals

Ingredients

corn flour or grinding grinding - 100 g;
sour cream (20% fat) - 1 tbsp.;
water - 1.5 tbsp.;
salt - 0.5 h.;
brynza - 30 g;
bacon - 50 g.

How to cook a banana in Zakarpatski on sour cream with cheese and cracker

In Kazanok or in a deep frying pan, fuel sour cream and dilute it with water. If the sour cream is liquid, it is possible to use it in a pure form, undiluted, increasing the amount of up to 2.5 glasses.

We put sour cream on fire, bring to a boil and gradually add corn flour or barrel.

We introduce the corn flour with a thin flowing, quickly stirred by a wooden spoon so that no lumps are formed.

We add salt and continue to cook on the minimum fire, continuously stirring so that the corn porridge is not burned.

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

In the meantime, we cut the fat with small oblong pieces or a small cube, after which it fry on a hot frying pan until golden color. If you wish, it is possible to add the onion onion to the shakes, chopped by a cube, which will make the banana filling more fragrant.

We decide the cornpall in plates, we water it with fat with squalls and sprinkle with cheese, close or crushed on a large grater.

The finished Banush is fed hot, without stirring.

Advice:

gutsules themselves recommend submitting low-headed cucumbers to Banush;
do not use metal dishes for stiring, only a wooden blade or spoon, the metal is oxidized and due to this sour cream (cream) can curl;
banush on sour cream has a slightly noticeable sourness if someone does not like such a taste, it is possible to use cream instead of sour cream.

Banosh (Banush) is a traditional and delicious dish of Ukrainian Hutsul cuisine. This is not Mamalyga, not a half-case, do not go and not a simple cornpopper. At first glance, a simple and unpretentious dish is a whole ritual in preparation.

First, according to the rules, only men can prepare a banool. The best option for the preparation of the most tasty banana - on the real fire in the Kazan high in the mountains. They say Banoches must be soaked in smoke and gain fire. Of course, in our conditions it is few people available.

Secondly, a delicious Banos is preparing preferably at home sour cream, stood 3 days in a cold place. Banoches should be a little flat - this is his raisin. Do not replace your home sour cream on cream - it will not come out at all. Sour cream can be diluted quite a bit milk or water.

Thirdly, Banoches - the dish is simply magical. To interfere with a banana, according to legend, you need a wooden spoon only one way. The iron spoon will not give the desired taste. Banosh will tell you when he is ready. You must stir the dish before the moment on the walls of the cauldron or pan, as well as on the surface of the Banoš, the oil droplets will not perform. It is at that moment that the Banos variantly varies and turns into a sticky and liquid porridge into a smooth, gentle and sliding on the walls of the delicacy, which follows in a saucepan behind a wooden spoon, repeating all its movements. At this moment they say that "Banoche dances."

Banoches are often prepared in Hutsul families, since each family consists mainly of 6 and more people. Every day they all need to perform everyday hard work: to mow, plow, carry the hay, pricking firewood, scatter sheep, collect mushrooms and berries. And all this in the mountains, when your neighbor can live above you 800 meters and get to any point of the village is not so easy.

And the Banoches cook easily and simply. It is satisfying, nutritious and tasty. They serve a banoche with sheep cheese, squalls, sometimes with fried mushrooms. A lot of recipes are a lot. It can be a wax or more liquid. If you like more liquid Banoches - add less corn cereals to the proposed amount of fluid. Bon Appetit everyone!

How to cook Banosh, knows every Hutsul hostess: fall out a cow on an eco-friendly meadow, to make it up, collect cream, sift the corn croup and send it all in the cast-iron on the oven, and even better - to the fire. If there is no time listed at hand, do not be discouraged, Banoches in the city, at home is also perfect.

5 Main Rules of the Hutsul Banois

Banush, Banosh, Tokan - it is called differently in different parts of the Carpathians, this is not a daily, and Sunday or festive dish. This is a simple explanation: it is boiled solely on cream, and not on milk, and to get 1 liter of cream (on 3-4 servings) 10 liters of fresh milk are needed.

No flour! Only the cereals of fine grinding, since the total cooking time is not more than 30-35 minutes, and large factions will not have time to cook during this time, and if you increase cooking time, dishes will come out too fat and cool.

Metal tools will inevitably spoil the taste of the dish - during cooking it is vigorously stirred by a wooden spoon or a spatula.

You did not hear, interfere with the corn porridge in Hutsulsk, you need all 30 minutes while it is brewed, and it is not only necessary for no lumps. A recipe Banos does not contain ready-made butter - it is formed in the process of heating the cream and does not allow to pester the cereals to the walls of the cauldron.

Cooking Tokan with delicious, gentle and with the right taste is possible only in the Casane of the cast iron and on slow fire. Of course, you can try to join the Carpathian delicacy in modern technological dishes, but it is impossible to guarantee a good result in this case. Why? Because the cast iron heats up slowly, but heat in it is distributed evenly, retained for a long time, and so that food is burned, you need to try well.

3 main features of a banana

It is called the Mamalygi Parade option - the everyday very steep corn boiling of popular in Western Ukraine and Moldova. In Georgia, it is also known as Gom, in Italy - as a polly, in Serbia - Kachamak, in Turkey - Mukhlama. A similar dish also exists in very exotic countries like Antigua and Barbuda and calls there Ku-ku, but the Hutsul version does not confuse with anything:

tokan is eating only hot and never serve chilled like Mamalygu or Kachamak;

this is still a porridge, which is eating a spoon, and not cut into slices, as a flight;

the concept of "Banoche" includes a set of several dishes - actually a hot cereal base, fresh homely cheese and a gulllyan - a sour-colored drink, which in the Carpathian region is called "Hutsul beer" for antipocrine qualities. In separate regions or houses, all this is complemented by cracker.

How to cook a gulllyan with your own hands

In Hutsulschina, if suddenly he ended his guard, Zavskaya is taken for her from the neighbors, although sometimes it has to go through a couple of kilometers and climb the mountain, but you can do on your own.

Ingredients:

milk - 1 l
Sour sour cream - 1 tbsp. l.

Homemade fresh milk boil, pour into thick and leave cool up to 42 degrees Celsius. Next add a spoon of sour cream and without stirring, leave in a warm place. To cover the neck with pure matter, and not a lid, and bite the ass on anything warm. After 12 hours, put in the refrigerator, after 24 hours the drink is ready.

3 Delicious Banush

To get the present inlet, the contents of the kitel must be interfered with one side.

In the Carpathians, it is boiled on sour cream, but the taste will be significantly acid and oily, since cream is a one-piece product with a fat content of up to 35%, and sour cream is an acidic, but more fat - up to 58%.

Earlier it was believed that the most delicious Banush is obtained in men and only on open fire, and this is the only statement, the truthfulness of which the author did not have time to check personally.

Cooking:

time - 30-35 minutes

portions - 2-4

Ingredients:

cream - 500 ml

corn flour of very fine grinding - 1 tbsp.

salt - ½ tsp.

brynza - 200 g

huslyanka (kefir, Prostokvasha, Herolact) - 500-700 ml

Squake the corn bar. Through the colander, remaining on the grid, set aside. Repeat the operation. Pour cream to the cauldron and bring almost to a boil. Space. Sweet the cereal in the cream and straighten with a wooden spoon. You remember to interfere with one side and intensively enough. Watch when oil droplets appear on the surface, and the mixture will begin to lag behind the walls of the cauldron - from now on to interfere, even rub it, it is especially careful, so as not to be burned, but after 3-5-7 minutes it will be ready.

Finished Banoches spread over ceramic plates (and if you get them in advance, it will only be better), on a separate dish or a wooden board, serve the cheese, burst a holslander or other sour milk drink across the cups and, if there is a desire to make the table.

This is how Gutsul's favorite dish in the Verkhovinsky, the most high-mountainous area of \u200b\u200bthe Ukrainian Carpathians on the border with Romania is prepared. Good appetite!