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How to cook a real Hutsul banosh: there are a few nuances
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.
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:
1. Bring the milk mixture to a boil.
2. Gradually stir in 250 g of corn groats.
3. Cook over low heat for 15-20 minutes stirring constantly until the groats are cooked and fat drops appear on them.
4. You can top up with a little milk if necessary.
5. Serve with crackers and bryndza as desired.