Transcarpathian cuisine banosh with cracklings. Corn porridge banosh

How to cook corn porridge? Have you tried banosh? Or banush ? Not? I made this delicious dish today.

For those who hear about banosh for the first time, I explain. Banosh or banush (the name has two variants) is a Hutsul dish that is prepared in Western Ukraine. You could say it's a culinary business card Western Ukraine. Many who have visited the Carpathians have tried it. Rakhivshchina is considered his homeland. And the banush itself is a kind of hominy.

This dish appeared in times of famine, when there was no other food than sheep sour cream (everyone had sheep) and corn grits. And the name comes from the name of one Hutsul, whom his wife fed with such porridge, saying: “Eat, Banosh, eat."

Of course, a real Hutsul banush cannot be cooked at home. They say that the real Hutsul banush cooked in a cauldron, only a man should cook it, you can only mix it with a wooden spoon and use only sheep cream and feta cheese ...

It seems to me that this is like pilaf: only in his native region can he be considered properly cooked. But if we discard conventions and make a discount for residents of modern cities far from the Carpathian region, then the dish also turns out to be tasty and fragrant. And it cooks pretty quickly.

Ingredients

2.5 cups cream
1 cup cornmeal
A pinch of salt
0.5 tablespoons Sahara
100 g brisket
100 g cheese

Cooking

The original recipe calls for the use of homemade sour cream that hasn't been in the fridge. It is not recommended to use shop sour cream because it has sourness in it.

I used 10% cream. But to lighten the dish in terms of calories, next time I will take milk.

I think it should be no worse.

So, pour the cream into a saucepan with a thick bottom and bring to a boil.

Then pour in the cornmeal in a thin stream. If you don't have cereal, you can use flour. It turns out even more tender and cooks faster.

Corn grits thicken quickly, so be sure to stir during the grits falling asleep and all the time while the grits are cooking (to prevent the formation of lumps).

The grain swells up quickly. As soon as the porridge thickens, turn off the fire, cover the pan with a lid and put it to “reach” for 15-20 minutes.

For greater effect, you can cover the saucepan with a towel.

While the porridge comes, finely chop the brisket, put in a dry frying pan and fry to fry the fat. Get cracklings.

Cheese cut small pieces. If desired, you can add a little grated hard cheese.

They also prepare porcini mushroom sauce for banush.

Before serving, put the porridge on a plate, sprinkle with pieces of cheese and put the fried brisket on top. Do not mix, but just take a little bit of everything with a spoon.

When I used to think about how to cook corn porridge, I remembered hominy. For some reason, I associated it with stew. And this is so yummy!

Banosh is beyond competition. And I know exactly how to surprise my loved ones at the next picnic. I will show them how to cook corn porridge in Hutsul style.

And here is a video from the cook of the Hutsul restaurant.

And a video about the holiday of the Hutsul banosh in the village of Kostylivka

And about the record banush for tourists here

Cooking

Let's start cooking by preparing the required ingredients. You will need: corn grits (take finely ground), milk, sour cream, mushrooms (frozen, for example, champignons are perfect, but others are acceptable), onions.

Now you can proceed directly to cooking. Arm yourself with a cast-iron cauldron or stewpan. And also prepare a large wooden spoon. Now you need to pour milk into a saucepan and add a little water. Add salt and send the bowl to the stove. Bring to a boil. When this happens, you need to pour in a thin stream of corn grits, stirring continuously. Reduce heat to minimum and continue cooking. In this case, you need to constantly stir the food. Then you can add either cream or sour cream. The total cooking time for cereals is 25-30 minutes. It directly depends on the grind.

At the same time, you can prepare the remaining ingredients. Take the black ground pepper, salt and cheese. Greens should be washed, dried and chopped immediately.

Now take the pork, wash it and dry it. cut into lard small pieces. Send the pan or saucepan to the stove, add a little vegetable oil. When it heats up, fry the lard. You can add a little salt and pepper.

When ready, the cracklings can be taken out and transferred to a separate container.

Now take the onion, peel it, wash and dry it. Then cut onion semirings.

Then send the onion to the pan where the cracklings were just fried. Fry the onion until light golden brown and put the mushrooms in the same place (if necessary, clean them, wash, dry and chop them if you use fresh ones). Mushrooms also need to be lightly fried. In a separate bowl you need to grate the cheese. It won't take much.

Now everything for the banush is ready in the Transcarpathian way: both the base and dressings. Take a serving plate and put in it a little corn porridge, which is cooked in milk and sour cream.

Then, along the perimeter of the plate, you need to lay out onions, cracklings and mushrooms. Sprinkle the Hutsul dish with grated cheese and chopped herbs on top. You can serve the dish on the table. No additional additives are required. it independent dish which will delight palatability everyone. Enjoy your meal!

The cuisine of which country the dish belongs to is of interest to many people. Banosh is a dish Ukrainian cuisine, which has Hutsul and Transcarpathian varieties. The differences in the recipes are insignificant and lie in the addition additional ingredients such as sour cream or cream.

Banosh (banush) is, one might say, a rich relative of such cornmeal dishes as polenta and hominy. Only it is prepared not on water, but on cream or sour cream. Banosh comes from the Carpathians and their environs, is especially common in Ukraine, in the Hutsul cuisine, but they know it, albeit under slightly different names, and other surrounding peoples. Someone thinks banosh festive dish, others say it is the first food for hard-working peasants to bolster their strength. They eat banosh with rennet cheese crumbled on top, with cracklings, with mushrooms, with an egg, or just like that.

Obviously, how many families - so many ways of preparing banosh. Some swear and swear that real banosh is only on sour cream. Others breastfeed for cream. Still others strive to dilute this or that with milk or broth. Of course, there are also such "inviolable rules" as stirring with a stick, not a spoon, cooking in a pot over a fire, etc. etc. I decided to try banosh with cream first (simply because I had a lot of cream on hand, but there wasn’t so much sour cream). But now I also want with sour cream, without fail! Not because I didn’t like it with cream - I liked it so much !!! But now I'm curious: WHAT COULD BE TASTIER?!

Banosh, like many ancient dishes, is calculated not in weights, but in volumes, ratios of products. It is logical: they had bowls, but, you know, the vast majority of the population did not have measuring cups and scales. Therefore, try on this way: for one volume of cornmeal - more than four volumes of cream, but less than six (too thin). The volume of the finished dish is approximately equal to the volume of cream. Oriented?

The amount of salt and sugar depends on what you plan to eat banosh with. If a teaspoon of both the one and the other for the amount of flour and cream that I took, then the taste will be generally just normal: there you can additionally fry the cracklings from salted bacon, and take the cheese more vigorously.

Banosh brewing strategies also vary. I chose for myself essentially steaming. To do this, the cream is first brought to a boil.

Then the pan is removed from the heat, and poured into hot cream in a thin stream corn flour. By the way, in this case, you can even mix it with a whisk, it turns out evenly, without lumps! Then the pan returns to the most weak fire(on the electric stove - one) and left there for 20 minutes.

After the steaming time has elapsed, the fire is at maximum, and we begin to actively stir the corn mass. But we interfere with it not anyhow, but in general - in a circle. At some point, you will see that the whole mass has formed into a single lump, which is easily separated from the bottom and "dances" around the stirrer.

The banosh is ready when it starts to "sweat" oil, i.e. there is its distinct separation from the corn mass, it is clearly visible. The crust on the bottom is not a burn, but an exceptional yummy!!!

What can I say about ready meal? INCREDIBLE DELICIOUS!!! One of those dishes when you overeat to the point that you can’t eat anymore, but it’s also impossible not to eat to the very last crumb. It is incomparably tastier than polenta or hominy, and I have no idea why there are some more cracklings and cheese? And so you can swallow your tongue! I don’t know, maybe the point is that I had thirty percent cream, and the Carpathian peasants took some less fat? In any case, tomorrow I'm making banosh again, for an encore!

Banosh is a dish made from corn grits and sheep cheese. It is very common in the Ukrainian Carpathian region, where it is considered festive and traditionally served with wedding table. Corn porridge and cheese- base ingredients, which can be supplemented with mushrooms, cracklings, sour cream. Festive banache is often boiled not in water, but in milk. So, we present banosh from corn grits, a recipe with step by step photos for a better perception of the process we add.

We will cook a dish on the water with champignons and feta cheese. Preparing this dish is not difficult and does not require special culinary skills. With the right distribution of effort, you can have time to do everything in 30 minutes. So, we tell you how to cook a banosh with mushrooms, a recipe with a photo step by step will complement the overall picture.

If you are preparing banosh as regular dish for every day, cook also a full-fledged satisfying and Tasty dinner you're ready!

600 g water
200 g medium corn grits
200 g champignons
100 g Feta cheese (can be replaced with other cheese of a similar variety or regular salted cheese)
50 g butter

We start cooking with mushrooms - wash them thoroughly, cut off the weathered edges from the legs, remove the darkened parts. Boil in salted water, drain in a colander, and when cool, cut in small pieces or circles.

On the hot pan pour a little sunflower oil and fry the mushrooms until golden brown, stirring often. You don’t need to overdry it too much - a soft and juicy mushroom should remain under the crust.

In the meantime, while the mushrooms are boiled, put water on the porridge. Pour 600 g of water into a small saucepan, salt, after boiling, add well-washed cereals. It is advisable to take a narrow saucepan, since part of the cereal will stick to the bottom in any case, and the narrower the saucepan, the smaller this part will be. We determine the readiness of porridge by its consistency: we collect it in a spoon and wait until it cools down a little, put it on a plate. If the porridge does not spread like a liquid stain, but is kept in a pile, you can remove it from the fire.

If you're serving the banache on a flat plate, you'll want to let it sit in the saucepan for a while so it doesn't spread, but it's traditionally served in shallow bowls.

We chose a plate for the second, so we spread the banache in a slide, sprinkle with mushrooms and grated cheese

Our dish is ready. You can feed your family national food Ukrainian Carpathians - banosh in Transcarpathian, or in Hutsul, ready for use. This is delicious! And Moldovans still eat it with fried cracklings, as for me - it's even tastier, and it's called - hominy.

Do you know how to cook Transcarpathian banosh - corn porridge with sour cream? It's not so difficult, and the ingredients you need are simple and affordable, and you will need a little time ... But what great dish you get in the end! Firstly, banosh is very beautiful and appetizing, even if you do not want to eat, it will be quite difficult to resist and not try the bright, sunny-yellow banosh porridge.

Secondly, as I said, banosh is prepared with sour cream, and therefore it turns out to be incredibly satisfying and nutritious. For hearty breakfast- exactly what you need. And thirdly, corn porridge is very healthy, it has a lot of vitamins and useful substances, it is recommended even for baby food due to the fact that it does not cause allergies.

So, as you can see, the banosh recipe on sour cream has a lot of advantages, so not trying it is just a crime. Well, having tried banosh once, you will surely fall in love with it, as I fell in love. So, how to cook banosh at home - step by step master class especially for you!

Ingredients for 2 servings:

100 g of small corn grits;
200 g homemade sour cream;
150 ml of water;
100 g of cheese;
20 g butter;
salt to taste.

How to cook Transcarpathian-style banosh at home:

To make Zakrpatsky banosh, you need fine cornmeal, the size of semolina. Larger grains will take much longer to cook, require a different amount of water to cook, resulting in a banosh that will taste completely different and not as bright in color.

Pour water into a saucepan with a thick bottom room temperature and pour in the cereal. Mix and put on fire.

On medium heat, bring the contents to a boil, then reduce the fire to a minimum (well, if there is a divider) and cook, stirring, for 10-12 minutes, almost until done. Since there is not enough water for such a quantity of cereals, be sure to stir all the time so that the porridge does not burn. By the end of cooking, the porridge will become too thick, but do not add water.

Pour in sour cream and mix thoroughly. Add salt to taste.

We put the pot with porridge on the smallest fire and simmer for 5-7 minutes, stirring, until fully prepared. On the ready porridge droplets of fat protrude, it easily moves away from the walls of the pan. Put in banosh butter and mix. Leave in a saucepan, covered with a lid, for 10 minutes, so that the banosh is infused.

We rub the cheese on a medium grater. Serve banosh hot, sprinkled with grated cheese.

At specified proportions ingredients banosh is quite thick. If you want more liquid consistency, increase the amount of water to 175 ml.