Banosh is a national dish of Transcarpathia, made from corn grits or flour in a special way. It has distinctive features from Italian polenta and Moldavian hominy, and which ones, I will tell you now.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Banosh is a visiting card of Hutsul cuisine. The inhabitants of the Carpathians are proud of their fragrant thick corn porridge. In these parts, it can be found in every catering establishment, from a small coffee shop to an elite restaurant. But what is the main difference between Ukrainian banosh and Moldavian hominy and Italian polenta? And it consists of the following: banosh is made from finely ground corn flour in fat sour cream. It goes well in a duet with porcini mushrooms, fried cracklings, butter and sheep cheese. This dish is so well known that whole festivals are dedicated to it in the Carpathians, the most famous one takes place in Rakhiv. All self-respecting Hutsuls in their yards must necessarily equip a certain place where banosh is cooked for guests.
Since this dish is unknown to many, I will dwell on its benefits. Corn, which is intended for the preparation of cereals and flour, is rich in fiber, which perfectly cleanses the intestines, prevents the development and formation of putrefactive processes. It also contains selenium, which protects the body from stress and retards aging. It is especially valuable for the male body. In addition, corn contains complex carbohydrates and carotene, which are beneficial for children and the elderly. Also, corn porridge is good because it strengthens the immune system and does not cause allergies, and people who suffer from anemia benefit from the content of folic acid and vitamin B12.
- Caloric content per 100 g - 381 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Corn flour - 200 g
- Sour cream - 200 ml (with a high percentage of fat)
- Meat broth - 200 ml
- Bacon or lard with meat slots - 100 g
- Cheese - 100 g
- Salt - a pinch
Cooking banosh with feta cheese and bacon
1. Pour sour cream into a saucepan. It is advisable to use homemade sour cream 40% fat, but if there is none, then any purchased 20% fat will do.
2. Place it on the stove and heat it up. When the first bubbles appear on the sour cream, remove the saucepan from the stove.
3. Add cornmeal to the sour cream. Corn groats are usually sold in supermarkets, and flour is very difficult to find. In this case, do it yourself. Grind the groats in a coffee grinder, and then sift through a sieve, because the dish requires finely ground flour.
4. Put the porridge on the stove and boil it over low heat until it thickens.
5. Then pour in half of the meat broth. It can be cooked from any meat.
6. Stir the food, place on the stove and boil. Then make the heat to a minimum, cover and boil until it absorbs all the broth.
7. Then season it with a pinch of salt and pour in the rest of the broth. Stir, boil over high heat and continue to boil, stirring occasionally until fully cooked, i.e. the softness of the cereal.
8. While the banosh is cooking, cut the feta cheese and lard (bacon) into pieces.
9. Put the frying pan on the stove and lay out the pieces of bacon. Fry them over medium heat for about 5-7 minutes until golden brown.
10. Serving the dish, place the banosh on a plate and sprinkle with slices of feta cheese and fried cracklings.
See also the video recipe on how to cook the "Transcarpathian" banosh.
