Bukovynska Banush
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.
🧂 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)
👨🍳 Instructions
- 1
In a heavy-bottomed saucepan, combine water, milk, and salt. Bring to a boil over medium-high heat.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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).
💡 Tip: The toppings are essential for the authentic Bukovynska Banush experience.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.