Hutsul Banush
Description
The recipe won't take much time. Authentic Hutsul banosh should be prepared outdoors, over an open fire. The smell of smoke and fresh air will give this dish a unique flavor. There are many recipes for making Hutsul banosh, each cook has their own special version. In the Carpathians, banosh is mainly prepared by men, as the porridge must be constantly stirred, which is quite hard work. I suggest you a classic recipe for Hutsul banosh with photos, allowing you to cook a new and delicious dish. Read, look at the photos, and cook. Serve hot.
Instructions
- 1
Step 1
Dilute the sour cream with water and pour it into a cast-iron pot. Bring to a boil, add salt, and gradually sprinkle in the cornmeal in a thin stream. Stir constantly to prevent lumps from forming.
- 2
Step 2
Now reduce the heat under the pot a little and continue cooking the porridge. And stir, stir, stir.
- 3
Step 3
Cook the porridge for about 15–20 minutes. It is ready when it starts to thicken, pulls away from the sides of the pot, and little droplets of fat appear on the surface.
- 4
Step 4
Remove the porridge from the heat, cover with a lid, and place it near the fire so it can finish cooking and stay warm. Meanwhile, take the fat and cut it into small pieces.
- 5
Step 5
Over medium heat, fry the bacon until crispy. Distribute the porridge into bowls, pour over the fat with cracklings, and sprinkle with crumbled brined cheese.