Preparation time
40 mins
Cooking time
180 mins
8 people


Prepare for lunch amazing Transcarpathian banosh

Banosh is the national dish of Hutsul cuisine. This is a sort of porridge of maize grain or flour boiled in sour cream with various additives on request hostess: pork rinds, cheese, sheep cheese, mushrooms and herbs.

This dish very easy to prepare, although, like many national food, banosh has its secrets. For example, to interfere with his need a wooden spoon and only clockwise. And it is better to cook in the pot on the fire, in nature, surrounded by the Carpathian mountains.




  • 800 ml sour cream home,
  • 100 ml of water,
  • 200 g cornmeal fine grind,
  • 100 g smoked bacon,
  • 100 g of brynza,
  • 1 bunch greens,
  • sugar to taste,
  • ground black pepper, to taste
  • salt to taste.


  1. For cooking banosh take fat homemade sour cream. Dissolve it with some water, pour in a thick-walled bowl and put it on the fire. Stirring occasionally, bring the cream to a boil.
  2. Mix cornmeal with salt and sugar and squirt a thin stream into the cream, stirring all the time with a wooden spoon in a clockwise direction.
  3. Reduce the heat to low and keep stirring and rubbing with a spoon until the surface appears droplets of oil, and the banosh the consistency will not resemble porridge.
  4. Supplements to cook banosh. For this cheese RUB or cut in small pieces. Grind the herbs.
  5. Smoked bacon cut in small pieces and fry, stirring, until Golden state in a hot pan.
  6. Banosh is ready serve on plates, top lay slices of greaves and sprinkle with cheese and herbs, without mixing. Banosh eat hot, collecting cereal, pork rinds and cheese separately.

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