Traditional Hutsul-Style Banush Recipe

2022-11-22

By Ukrainian Cuisine Chef

Ukrainian Cuisine

Main Course

Make delicious Hutsul-style banush with this easy Ukrainian cuisine recipe. 

Hutsul Cuisine

A traditional Ukrainian dish that originated in the mountainous region of the Carpathians, particularly in the Hutsul region of western Ukraine. The Hutsuls are an ethnic group that inhabits the Carpathian mountains, Banush is a particularly popular dish among shepherds, who often prepare it over an open fire during long treks through the mountains.

Cozy and Hearty Banush

Banush is a type of polenta made from coarse cornmeal that is cooked slowly in a cast-iron pot over an open fire, often in a wooden cabin or outdoors. The cornmeal is mixed with salt, water, and sometimes milk or sour cream to make a thick porridge, which is then topped with a variety of ingredients, such as fried bacon, mushrooms, cheese, or herbs. 

Banush Vs Polenta

Banush is usually creamier and softer in texture compared to polenta. This is achieved by cooking the cornmeal with milk or broth, giving it a smoother consistency. Polenta can vary in texture depending on how it is prepared and cooked, but it tends to be firmer and can be sliced into shapes.

Pitfalls on Hutsul Style Banush 

 Cooking the cornmeal: To make perfect Hutsul-style banush, it's crucial to cook the cornmeal properly. The cornmeal should be cooked slowly in boiling water, stirring continuously until it thickens and forms into a solid mass. Be sure to use fine cornmeal for the best results.

 Mixing in the sour cream: Once the cornmeal is cooked, you need to mix in the sour cream. This will give the banush its creamy texture and tangy flavor. Be sure to mix the sour cream in well, as it can clump if not incorporated properly.

 Serving the banush: Hutsul-style banush is traditionally served with a variety of toppings, such as fried bacon, sausages, sour cream, and cheese. Be creative with your toppings to add flavor and texture to the dish. Be sure to serve the banush hot, as it tends to solidify when it cools down.

 Adjusting consistency: Depending on the type of cornmeal used, you may need to adjust the consistency of the banush. If the banush is too thick, add a little bit of water or milk until you reach the desired consistency. If it's too runny, you can add more cornmeal to thicken it up.

 Making-ahead: Hutsul-style banush can be made in advance and reheated before serving. Be sure to keep it covered in the fridge to prevent it from drying out. To reheat, add some hot water or milk and stir until the desired consistency is reached.

Ingredients

• 2 cups of cornmeal

• 4 cups of water

• 1 cup of sour cream

• 1/2 lb of bacon, chopped

• 1 onion, finely chopped

• 1/2 cup of mushrooms, sliced

• 1/4 cup of butter

• 1/4 cup of parsley, chopped

• 1/2 tsp salt

• 1/4 tsp black pepper

Instructions

1. In a large pot, bring water to boil. Slowly add cornmeal, stirring constantly until well incorporated.

2. Cover the pot with a lid and simmer on medium-low heat for 20-30 minutes, stirring occasionally to prevent burning. The mixture should be thick and creamy in texture.

3. In a medium pan, cook bacon and onion until browned and crispy.

4. Add mushrooms and cook until tender, stirring occasionally, for about 5 minutes.

5. Add butter to the pan and stir until melted.

6. Remove from heat. Mix in sour cream, parsley, salt, and pepper.

7. Serve Banush hot in bowls, topped with the bacon and mushroom mixture. Enjoy!

Preparation Time 20 min

Cook Time 60 min

Total time 80 min

Nutrition Facts

Calories: 450

Fat: 37 g

Saturated Fat: 18 g

Carbohydrates: 24 g

Fiber: 2 g

Sugar: 4 g

Protein: 9 g

Regional Ingredients Variations of Hutsul-style banush 

Verkhovyna-style Banush: Known as "Verkhovynski Banush", this version includes a combination of cornmeal and buckwheat flour, which is then mixed with sour cream and water to create the batter. It is cooked over an open fire in a cast iron pot, and is served with a dollop of sour cream and sautéed onions and mushrooms.

Kosiv-style Banush: Called "Kosivski Banush", this version includes a batter made from buckwheat flour and water, which is then boiled in a pot with pieces of smoked bacon. It is served with a side of sour cream and sautéed onions.

Prykarpattia-style Banush: Known as "Prykarpatski Banush", this version includes a batter made from cornmeal and water, which is then baked in a clay pot with pieces of pork fat. It is usually served with a side of sour cream and sautéed mushrooms.

Hutsul-style Banush: Hutsulske Banush is the classic version of this dish, which includes a batter made from cornmeal and sour cream, which is then boiled in a pot with pieces of smoked bacon and served with a dollop of sour cream and sautéed onions.

Bukovyna-style Banush: Called "Bukovynski Banush", this version includes a batter made from a combination of cornmeal and wheat flour, which is boiled in a pot with pieces of sausage and served with a side of sour cream and sautéed onions.

Lviv-style Banush: Known as "Lvivski Banush", this version includes a batter made from buckwheat flour, which is cooked in a pot with pieces of smoked bacon and served with a side of sour cream and sautéed onions.

Transcarpathian-style Banush: Called "Zakarpatski Banush", this version includes a batter made from a combination of buckwheat flour and cornmeal, which is cooked in a pot with pieces of smoked pork and served with a side of sour cream and sautéed onions and mushrooms.

Try this classic comfort food, Hutsul-Style Banush, and enjoy it as a main course! Share your lovely dish on your socials with the following hashtags #hutsulstylebanush #ukrainiancuisine #cornmeal #sourcream #bacon #mushrooms #butter #parsley