How to cook a real Hutsul banosh: there are a few nuances

Kateryna YagovychLS Food
How to cook banosh properly. Source: pexels.com.

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.

How to cook a real Hutsul banosh: there are a few nuances

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:

How to cook a real Hutsul banosh: there are a few nuances

1. Bring the milk mixture to a boil.

How to cook a real Hutsul banosh: there are a few nuances

2. Gradually stir in 250 g of corn groats.

How to cook a real Hutsul banosh: there are a few nuances

3. Cook over low heat for 15-20 minutes stirring constantly until the groats are cooked and fat drops appear on them.

How to cook a real Hutsul banosh: there are a few nuances

4. You can top up with a little milk if necessary.

5. Serve with crackers and bryndza as desired.

How to cook a real Hutsul banosh: there are a few nuances

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