Banosh is a traditional Hutsul dish made from cornmeal, cream, and bryndza (a type of sheep or goat cheese). It is a hearty and flavorful dish that is often served with cracklings, mushrooms, or herbs.

Banosh is thought to have originated in the Hutsul region of Ukraine, which is located in the Carpathian Mountains. The dish is believed to have been created by shepherds who needed a simple and nutritious meal that they could cook over an open fire.

Today, banosh is a popular dish throughout Ukraine and is often served at festivals and other special occasions. It is also a popular dish among tourists who visit the Hutsul region.

Banosh is a relatively easy dish to make and can be prepared in a variety of ways. The traditional method of cooking banosh is in a cast iron cauldron over an open fire. However, the dish can also be made in a saucepan on the stovetop.

Here are some tips for making banosh:

Use a cast iron cauldron or thick-walled saucepan to cook the banosh. This will help to prevent the dish from burning.

Stir the banosh constantly while it is cooking. This will help to prevent the cornmeal from clumping.

Add the bryndza to the banosh just before it is finished cooking. This will help to prevent the cheese from melting too much.

Serve the banosh hot with cracklings, mushrooms, or herbs.

Old Hutsul Banosh Recipe

Ingredients:

  • 200 g finely ground cornmeal
  • 500 ml cream (or sour cream)
  • 150 g butter
  • 100 g bryndza (sheep or goat cheese)
  • Salt to taste

Equipment:

  • Cast iron cauldron or thick-walled saucepan
  • Wooden spoon

Instructions:

  1. Prepare the cauldron: Heat a cast iron cauldron or thick-walled saucepan over medium heat. Add the butter and let it melt.
  2. Add the cornmeal: Pour the cornmeal into the melted butter and stir constantly with a wooden spoon for 5-7 minutes until golden brown.
  3. Pour in the cream: Gradually pour the cream (or sour cream) into the cauldron, stirring constantly to avoid lumps. Bring the mixture to a boil.
  4. Cook the banosh: Reduce the heat to low and cook the banosh, stirring constantly, for 15-20 minutes until thickened.
  5. Add the bryndza: 5 minutes before cooking, add the bryndza, cut into cubes, and stir until melted.
  6. Add salt: Add salt to taste.
  7. Remove from heat: Remove the banosh from the heat and let it sit for a while.
  8. Serve: Serve the banosh hot with cracklings, mushrooms, or herbs.

Tips:

  • For a more authentic taste, you can use cream from homemade milk.
  • Banosh can be cooked over an open fire in a cauldron.
  • Instead of bryndza, you can use feta cheese or mozzarella.
  • Cracklings can be made from bacon or lard.
  • You can use any type of mushrooms, such as white mushrooms, chanterelles, or boletus.

Enjoy!

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