Banosh: a recipe in a multivariate. Banosh with cheese

Hutsul traditions beckon inhabitants with their secrets and secrets. One can only recall the well-known film by Sergei Parajanov "The Shadows of Forgotten Ancestors", as in our imagination there are images of mountain Carpathians, pure springs, birch trembits and forest masts that hide among trees and lure random travelers into their arms. It is among this pristine beauty that people live who wear embroidered national costumes, raise sheep and, of course, prepare a traditional dish for the region - a banosh. The smell of a fire, of course, gives it a special charm. But if you cook this dish at home, it will be no less delicious.

Secrets of the Banosh

There is nothing difficult to prepare a dish. Banosh, whose recipe was invented by Hutsuls, is the soul of their cuisine. This kind of porridge of corn flour is cooked on milk, cream or sour cream. For Western Ukraine and the surrounding regions of Romania, the dish is everyday, it often appears on the tables of local residents. If you visit the Transcarpathian region, the historical homeland of the banosh, you can taste porridge not only in any restaurant, but also on a visit to the local. Residents here are very friendly welcome guests and always welcome newcomers.

The dish is especially popular in the Rakhiv district. Every year there is a festival dedicated to the banosh, where you can try different variations of porridge. Previously, it was considered a dish of the poor. Sheep bred almost all local. A banosh was prepared when the house was left with nothing to eat, except a handful of cereals and a couple of spoons of sour cream. Today, without this delicacy, there is not a single luxurious feast or a wedding in the Hutsul style.

Fineness of preparation

If you come to the Carpathians, then for the preparation of this dish you will find only men. "Kasha does not tolerate women's hands," the Hutsuls joke, conjuring mysteriously over a huge pot with a gurgling delicacy. The thing is that sheep breeding is a traditional work of the stronger sex, therefore, the dishes associated with it automatically become the prerogative of heads of families.

Kasha banosh, the recipe of which is sacredly stored in any Hutsul family, is impregnated not only with smoke from the fire, but also with various legends. They say that they called her by the name of the local gutsul. A long time ago, Banozh lived in these places, known all over the country for his love of work. After a hard working day in the field, he came home, where his wife brought him a nutritious food to restore strength and energy - corn porridge, flavored with fragrant fist after the fire slices of fat. At the same time, she slandered: "Eat, Banosh, eat." Hence the name of the delicacy: it was immediately picked up by the local and, distributed around the district, it quickly took root in every Transcarpathian hut.

Main Ingredients

If you want to pamper your household with a traditional Hutsul dish, then prepare a banosh on milk. The recipe includes the following main ingredients: 400 grams of corn cereal, 100 grams. Sheep cheese - brynza, 50 gr. Smoked bacon. As a rule, usually take sour cream and milk - 250 ml each, but instead of the latter one can safely use cream. The main thing is that they are not shop production, but completely domestic, natural.

Corn flour must be sieved through a sieve. Ideally, if it is finely ground, in this case the porridge will be more homogeneous and tender. It is advisable to use sour cream not fresh: it is better if it is before it two or three days in the refrigerator. The Hutsuls kept it in the shed, so that it would not become sour. We do not have such a premise, so in a pinch, a balcony will do, if, of course, outside the window is not + 30 ° C. By the way, they fill the banosh with bacon greaves, but as an addition, you can also use dill or paprika to taste.

Classic Banosh

This dish includes all of the above ingredients, the proportions of which are calculated for two persons. For preparation in the cossacks is a classic recipe. Banosh Hutsul in accordance with it is prepared on sour cream from sheep's milk. You can replace this component with cream: they will not spoil the taste, but, on the contrary, will bring a certain zest to the dish.

We start with a simple one. Sour cream is bred with a small amount of water or vegetable broth, poured into the cauldron and brought to a boil. Next we take corn flour: we fall asleep in a cauldron in a trickle, constantly stirring the liquid so that it does not burn. Add salt and pepper to taste. Porridge is considered ready when it has reached a thick consistency and has become like a manga. After that, we put a wooden spoon or scoop into deep plates, sprinkle it with cheese, previously finely crumbled, as well as cracklings - small pieces of fat, fried in a frying pan to a crust. Mix the ingredients can not. The dish should be served hot.

Ingredients for a banosh in a multivariate

Unfortunately, we do not live in the mountains. Typical city people bonfires with bowlers are only available in rare cases: during a hike or holiday in the village. Therefore, in order to prepare a delicious dish, modern people have to make some adjustments to the classic recipe. Banosh with cheese is delicious and, of course, very useful. But in urban supermarkets and markets it is not always possible to find sheep cheese, so it can be replaced by the usual: solid Russian or Dutch, and also melted.

Based on this, we need the following components:

• 600 gr. Milk.
• 450 gr. Sour cream home or purchased (20% fat content).
• 450 gr. Corn groats (about 3 multistacks).
• 200-300 gr. Brynza or other cheese.
• 100 gr. Fat.
• Butter and vegetable oil.
• Salt and pepper.

If for some reason you do not eat fat, then you can replace it with mushrooms. They are ideally combined with cheese and corn porridge. Using ordinary mushrooms, you can cook a mushroom banosh. The recipe for cooking in the multivarquet will be slightly different from the classical version.

The main recipe

We turn on the multivark, setting the "Frying" mode in it. In the bowl pour a little vegetable oil (40-50 gr.). While it is heated, finely chop the onion. It is not necessary to use it, but since we do not have any cossacks that impart a specific taste to the dish, we are trying to add some flavor in another way. And the bow for this purpose is ideal.

Cheese rub on grater. Champignons cut into plates. In boiling oil, we first send the onions. After he gets a golden shade, we add mushrooms to him and we pass them together. When the components are let out juice, we shift them into a separate bowl. I carefully wash the cup of the multivark and fall asleep in it. We add milk, sour cream and spices. Choose the mode "Buckwheat" and for 35 minutes we cook porridge. When the time has elapsed, using the function "Heated", we languish for 30-40 minutes our banosh. The recipe in the multivark is designed to make the porridge as friable and sufficiently boiled. We put it hot and freshly prepared, put it on plates, grease with butter, sprinkle cheese and put mushrooms and onions on top.

Other kinds of banosh in the multivark

Our imagination is the source of new variations of the dish. Do not be afraid to experiment to make a banosh to your liking and in your own individual interpretation.

To prepare the porridge, to begin with, you need to thoroughly wash it under running water and pour it into the multivark. On top of the croup fill with a mixture of milk and sour cream, while adding sugar and salt to taste. By the way, if the device does not have the function "buckwheat", then you can cook porridge under other conditions: "Milk porridge" or "Quenching".

While the porridge is cooked for half an hour in a multivark, fry the onions and carrots in a frying pan, as well as the brisket or minced meat diced. We put the meat stuffing on top of the porridge. By the way, women also often use cottage cheese. The product has the qualities that make the most useful and nutritious cooked in a multi-barrel banosh. The recipe with mushrooms and cheese makes it possible to cook a deliciously tasty dish. But with porridge porridge goes no less appetizing.

Meet: "brother" of the banosh - Tokan

Very often these two dishes are confused or believe that there is no difference between them. But this is a gross error. Banosh and Tokan are really very similar, but there are fundamental differences between them. First, the tocana is cooked on the water. A layer of porridge, laid out in a bowl multivarka, pour water or light vegetable broth and cook for 30-40 minutes. This dish, because of the lack of sour cream, is lighter and less caloric.

Secondly, the stuffing in the current is not laid out on top, but between the layers of porridge. That is, part of the finished cereal is moved to a dish, sprinkled with cheese, grated cheese or cottage cheese. Next is another layer of porridge. Top of the filling is the rest of the filling and a few squash, toasted in a frying pan. The layer of the current can be as many as you like, with the more, the more, the more delicious the dish is. Thirdly, a native of the Rakhiv district of Transcarpathia is just a banosh. The Tokhtan recipe is used more by residents of the neighboring Tyachiv region of the same Ukrainian region.

Benefit of a banosh

The main component of the dish - corn groats, which is rich in fiber. It perfectly cleanses the intestines, while preventing the development of putrefactive processes in the body. The selenium contained in it protects against stress and slows down aging. Porridge is recommended for children and the elderly, since it contains a large amount of carotene and strengthens the immune system. Also, it does not cause allergies.

Banosh, the recipe of which is described above, is useful to people suffering from anemia. It contains vitamins E and B12. Pregnant women who often suffer from a lack of folic acid, without the presence of porridge in the menu simply can not do. It should be the basis of their diet. Also in the banos there is magnesium, potassium and phosphorus - trace elements, which contribute to the normal functioning of the cardiovascular system.

But it should be noted that with all the advantages of the dish, it has a number of contraindications. So, the banosh is very caloric, so it is not recommended to eat people who are prone to obesity, and those who have elevated cholesterol levels in the blood. It is also banned for patients who have problems with the gastrointestinal tract.