このレシピをあなたの言語に翻訳しています...ページは自動的に更新されます。

Bukovynska Banush

Name: Bukovynska Banush
Prep time: PT15 minutes
Cook time: PT30 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Ukraine
Ingredients: 1 cup Cornmeal (fine grind); 3 cups Water; 1 cup Milk; 1/2 cup Sour cream (plus more for serving); 1 tsp Salt; 2 tbsp Butter (for serving); as needed Fried pork cracklings (shkvarky) (for topping); as needed Mushrooms (fried, for topping); as needed Cheese (bryndza or feta) (crumbled, for topping)

A variation of the traditional Hutsul Banush, this Bukovynian version is often enriched with sour cream and served with a variety of toppings, showcasing the culinary heritage of the Carpathian region.

準備時間15 minutes

調理時間30 minutes

合計時間45 minutes

分量4

難易度Easy

オリジナル· Feb 8

あなたのバージョンを作る

Bukovynska Banush - Ukraine traditional dish

🧂 材料

1 cup Cornmeal(fine grind)
3 cups Water
1 cup Milk
1/2 cup Sour cream(plus more for serving)
1 tsp Salt
2 tbsp Butter(for serving)
as needed Fried pork cracklings (shkvarky)(for topping)
as needed Mushrooms(fried, for topping)
as needed Cheese (bryndza or feta)(crumbled, for topping)

👨‍🍳 作り方

1
In a heavy-bottomed saucepan, combine water, milk, and salt. Bring to a boil over medium-high heat.
💡 プロのコツ: Using a mix of water and milk gives a richer flavor and creamier texture.
2
Slowly whisk in the cornmeal in a thin stream to prevent lumps. Reduce heat to low.
💡 プロのコツ: Whisking continuously is crucial at this stage.
3
Cook, stirring frequently, for about 20-25 minutes, or until the banush is thick and creamy and the cornmeal is fully cooked. It should pull away from the sides of the pot.
💡 プロのコツ: Scrape the bottom of the pot regularly to prevent sticking.
4
Stir in the sour cream until well combined. Cook for another 2-3 minutes.
5
Serve hot, traditionally in bowls. Top with a dollop of sour cream, a pat of butter, fried pork cracklings (shkvarky), fried mushrooms, and crumbled cheese (bryndza or feta).
💡 プロのコツ: The toppings are essential for the authentic Bukovynska Banush experience.

調理履歴を記録する

💡 プロのコツ

✓The consistency should be like thick porridge; if it's too thick, add a little more milk or water.
✓Do not overcook the cornmeal, as it can become gummy.
✓For a smoother banush, you can pass it through a sieve after cooking, but this is optional.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes incorporate a small amount of finely chopped bacon into the banush itself.
Serve with a side of pickled cucumbers or other fermented vegetables.
A sprinkle of fresh dill or parsley can add a fresh element.