Banosh

Description

The recipe won't take much time. Banosh can be prepared using only sour cream, or a mixture of sour cream and milk, or sour cream and cream. The optimal ratio of grain to liquid is 1:4. Banosh can be cooked on the stove or in a multicooker. Serve it hot with sheep's cheese, cracklings, or sautéed mushrooms.

Instructions

1. 1

   Step 1

   Pour the sour cream and milk into a saucepan, or better yet, use a cast-iron cauldron, as the porridge won't burn in it.

2. 2

   Step 2

   Bring the sour cream and milk to a boil, stirring, then reduce the heat so that the liquid continues to simmer gently.

3. 3

   Step 3

   Gradually add the corn flour in a thin stream, stirring vigorously with a spoon or spatula (must be wooden).

4. 4

   Step 4

   Salt the banosh and continue cooking, constantly stirring in a circular motion and only in one direction; this is important.

5. 5

   Step 5

   After 5-8 minutes, oil should appear on the surface of the porridge; at this point, remove the pot from the stove.

6. 6

   Step 6

   Serve hot banosh in portions, sprinkled with grated brine cheese.