How to cook a real Hutsul banosh: there are a few nuances
Banosh is a porridge that is a trademark of the Carpathians. There the dish is served with homemade bryndza and crackers. But the most important thing is to boil millet properly so that it does not become bitter and soft.
The idea of cooking a delicious banosh with cracklings and bryndza is published on the Instagram page of food blogger Karina Fisenkova (karinafisenkova). It is better to boil millet exactly on milk.
Banosh recipe
Source: Screenshot of a post on foodblogger Karina Fisenkova's Instagram page
Ingredients:
- corn groats - 250 g
- scallions - to taste
- bryndza - to taste
- milk - 0.5 liters
- cream 20% (or fat sour cream) - 200 g
- butter - 20 g
- salt - pinch
Method of preparation:
Fry the scallions
Source: Screenshot of a post on food blogger Karina Fisenkova's Instagram page
1. Bring the milk mixture to a boil.
Rinse the grits
Source: Screenshot of a post on food blogger Karina Fisenkova's Instagram page
2. Gradually stir in 250 g of corn groats.
Heat the milk
Source: Screenshot of a post on food blogger Karina Fisenkova's Instagram page
3. Cook over low heat for 15-20 minutes stirring constantly until the groats are cooked and fat drops appear on them.
Add the groats to the milk
Source: Screenshot of a post on food blogger Karina Fisenkova's Instagram page
4. You can top up with a little milk if necessary.
5. Serve with crackers and bryndza as desired.
Finished Banoche
Source: Screenshot of a post on food blogger Karina Fisenkova's Instagram page
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