Banosh (Ukrainian Creamy Cornmeal Porridge)
Banosh is a traditional Hutsul dish from the Carpathian mountains of Ukraine. This creamy, savory cornmeal porridge is cooked with sour cream or cream and often served with bryndza cheese, crispy fried pork belly, or mushrooms. This vegetarian version focuses on the rich dairy and cheese for a comforting meal.
Originální recept od Forkin
- Celkový čas
- 40 min
- Počet porcí
- 4
- Obtížnost
- Střední
Informace o alergenech: může obsahovat mléko. Pokud máte alergii, vždy zkontrolujte obaly surovin.
Příprava surovin
Suroviny
Suroviny
- 250 mlwater
- 500 mlfull-fat sour cream
- 1 hrnekcornmeal, fine or medium ground
- 0,5 lžičkasalt
garnish
- 200 gbryndza cheese, crumbled
- 2 lžícedill, fresh, chopped(volitelné)
- 2 lžícebutter(volitelné)
Vybavení
whisk · heavy-bottomed pot
Postup
Krok za krokem
- 1
Pour the water and sour cream into a heavy-bottomed pot or Dutch oven.
Poznámka kuchaře: Using a heavy pot prevents scorching.
- 2
Bring the liquid to a gentle boil over medium heat, stirring occasionally to prevent the sour cream from separating.
Přibližně 5 min
- 3
Once boiling, slowly add the cornmeal in a thin stream, whisking constantly to prevent lumps from forming.
Přibližně 2 min
Poznámka kuchaře: Pouring slowly and whisking vigorously is key to a smooth banosh.
- 4
Reduce the heat to low, add the salt, and continue to cook, stirring frequently, for 20-25 minutes.
Přibližně 25 min
Poznámka kuchaře: The banosh is ready when it pulls away from the sides of the pot and a thin layer of fat rises to the surface.
- 5
Serve the banosh hot, topped with crumbled bryndza cheese, a sprinkle of fresh dill, and a pat of butter if desired.
Poznámka kuchaře: For a richer flavor, you can sauté some mushrooms or onions to serve alongside.
Uchovejte správně
Store leftover banosh in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of milk or water to restore consistency.