Here’s A Banosh Recipe That Will Stick To Your Ribs!
For a hearty and classic dish straight from the Carpathian Mountains of the Zakarpattia region, look no further than Banosh.
Banosh – sometimes also called banush – is a type of porridge made from cornmeal, cream, and sour cream. It is a staple in the cuisine of the Hutsuls – a Slavic ethnic group that resides in this region of Western Ukraine.
Typically served with pickled cheese (often sheep’s cheese) and bacon, banosh is unmistakable when it hits the table!
Traditional Bbnosh has quite a few cultural nuances to it. For example, it is traditionally made in a pot/caldron over an open fire. It is also said to be stirred using only a spoon made of wood.
Additionally, since the dish traditionally uses sheep’s milk and/or cheese, the dish was only prepared by men (men handled the making of sheep’s cheese – known as bryndza).
These days, anyone can prepare banosh in the kitchen using whatever pot they have on hand. Of course, you can still try and use only a wooden spoon!
Ingredients
To make this banosh, here are the ingredients that you will need. There aren’t too many – so the quality of the individual ingredients is important!
- Cornmeal – The main ingredient of the dish.
- Sour cream – To mix with the cream.
- Whipping cream – Traditionally made with cream, but you can substitute use milk if you prefer.
- Salt – To add flavor.
- Black pepper – To add flavor.
- Bacon – Smoked or unsmoked.
- Butter – Use a good quality butter.
- Pickled cheese – (Sheep) cheese in brine, traditionally bryndza, but feta works, too. Alternatively, you can use goat or cow cheese.
Recipe Tips and Substitutions
Before you make this recipe for Ukrainian Banosh, read through these tips and tricks so that you know what to expect and what to substitute if you get stuck!
- Use good quality ingredients for the best flavor.
- To make the banosh less fat, you can replace the cream with milk. However, the real Ukrainian banosh is prepared with cream.
- If you don’t want to use bacon, you can also use ham.
- Traditionally, banosh is made with bryndza cheese. If you can find it, use that – alternatively, you can use feta cheese. In general, it’s important that the cheese is pickled (in brine) and soft enough. Hard cheese like cheddar won’t work.
- Banosh should have a creamy and thick consistency. If necessary, you can adjust it by adding more liquid or cornmeal to achieve the desired texture.
- If you are using salted butter and very salty cheese, you may want to reduce the extra salt you add.
- Banosh tastes best when it’s hot, so plan to serve it right after it’s cooked.
How to Make Banosh – Step by Step Instructions
In this section you’ll see exactly how to make this Banosh recipe. We’ve included the recipe process photos so you can follow along at home and see how the dish is created at each step.
Of course, you can still find the detailed recipe card at the bottom of this post!
In a small saucepan, mix sour cream and cream with a spatula until completely dissolved.
Cook over low heat, stirring, until the cream is hot – but do not bring to a boil.
When the cream begins to almost boil, add the cornmeal and salt. Stir with a spatula to prevent lumps from forming.
After 5 minutes of stirring, the cornmeal should swell and you’ll end up with a thick corn porridge.
If you want a thinner porridge, pour in a little more cream or water and mix. Turn off the heat.
Cut the bacon into strips and fry in a frying pan until golden brown.
Transfer the banosh to a deep plate or bowl and place the fried bacon on top.
Make a well in the center and put a piece of butter in it, it will start to melt and soak the banosh just before serving.
Top the banosh with crumbled cheese, and sprinkle with black pepper. It tastes better when it is hot. Enjoy!
Storage Tips
Banosh definitely tastes best when it is freshly made and still warm. However, if you do have leftovers, you can store them in a sealed container in the fridge for 3-4 days.
To reheat, place the banosh in a saucepan with a bit of water, cream, or milk and heat over low heat, whisking regularly until heated and smooth. You may end up with a few fine lumps, that’s normal.
FAQ
Here are some answers to questions about banosh!
Banosh is a type of Ukrainian porridge made from cornmeal, sour cream, and cream. It is topped with butter, bacon, and salty cheese – usually sheep’s cheese. It is popular in Western Ukraine and the region from which it came (Carpathian Mountains).
To make Banosh, combine the creamy ingredients in a large pot. Once heated, add the cornmeal and stir so that no lumps form. When thickened in consistency, pour into a bowl and add fried bacon and a salty, pickled cheese like sheep’s cheese.
Related Recipes
If this Banosh sparked your fancy, here are some other delicious Ukrainian dishes that you might want to try:
- Kruchenyky (Meat Rolls with Mushrooms)
- Eggplant Mezhivo
- Kasha (Buckwheat Porridge w/ Mushrooms)
- Syrniki (Cheese Pancakes)
- Pampushky (Classic Garlic Bread)
- Classic Borscht
Banosh (Savory Corn Porridge)
Ingredients
- 1/4 cup cornmeal
- 1 tablespoon butter
- 1/4 cup sour cream
- 1 cup whipping cream
- 4 slices bacon
- 1/4 teaspoon salt
- 1/5 teaspoon black pepper
- 2 ounces (sheeps) cheese in brind, e.g. Bryndza or Feta
Instructions
- In a small saucepan, use a spatula to combine the sour cream and cream until completely dissolved. Cook over low heat, stirring, until the cream is hot – but do not bring to a boil.1/4 cup sour cream, 1 cup whipping cream
- When the cream begins to almost boil, add the cornmeal and salt. Stir with a spatula to prevent lumps from forming.1/4 cup cornmeal, 1/4 teaspoon salt
- After 5 minutes of stirring, the cornmeal should swell and you’ll end up with a thick corn porridge. If you want a thinner porridge, pour in a little more cream or water and mix. Turn off the heat.
- Cut the bacon into strips and fry in a frying pan until golden brown.4 slices bacon
- Transfer the banosh to a deep plate or bowl and place the fried bacon on top. Make a well in the center and put a piece of butter in it. It will start to melt and soak the banosh just before serving.1 tablespoon butter
- Top the banosh with crumbled cheese, and sprinkle with black pepper. It tastes better when hot.1/5 teaspoon black pepper, 2 ounces (sheeps) cheese in brind
Notes
- Use good quality ingredients.
- To make the banosh less fat, you can replace the cream with milk. However, the real Ukrainian banosh is prepared with cream.
- If you don’t want to use bacon, you can also use ham.
- Traditionally, banosh is made with bryndza cheese. Alternatively, you can use feta cheese. In general, it’s important that the cheese is pickled (in brine) and soft enough. Hard cheese like cheddar won’t work.
- Banosh should have a creamy and thick consistency. If necessary, you can adjust it by adding more liquid or cornmeal to achieve the desired texture.
- If you are using salted butter and very salty cheese, you may want to reduce the extra salt you add.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Very much enjoyed this recipe. I used my own home-grown, home-ground corn as well as my own home-farmed home-canned bacon. Had to use the feta cheese. Very rich tasting. I would make it again.
The texture was different enough that my deep southern born and raised husband didn’t care for it. I’m from Iowa. We have the same black earth as Ukraine !
We were having a week of Ukrainian food as a winter project.