Name: Classic Banush with Bryndza and Cracklings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ukrainian cuisine
Ingredients: 200 g coarse cornmeal (coarse-ground polenta style cornmeal, not fine); 500 ml sour cream (full-fat sour cream for authentic creamy texture); 500 ml water (warm water to thin sour cream for cooking); 150 g bryndza cheese (crumbled or coarsely grated sheep's cheese (bryndza)); 100 g pork cracklings (crispy cracklings (shkvarka) roughly chopped); 50 g butter (unsalted butter added for richness); 1 tsp salt (adjust to taste; bryndza is salty so be cautious)

Classic Banush with Bryndza and Cracklings - Image 1

Classic Banush with Bryndza and Cracklings - Image 2

Prep: 10 min • Cook: 40 min. Creamy Carpathian cornmeal slow-cooked in tangy full-fat sour cream and butter until luxuriously thick, finished with crumbled bryndza and crisp pork cracklings for a rich, rustic centerpiece perfect for a hearty Ukrainian meal.

Preparation time: 10 min
Cooking time: 40 min
Total time: 50 min
Servings: 4
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

7oz coarse cornmeal(coarse-ground polenta style cornmeal, not fine)
16 7/8 fl oz sour cream(full-fat sour cream for authentic creamy texture)
16 7/8 fl oz water(warm water to thin sour cream for cooking)
5oz bryndza cheese(crumbled or coarsely grated sheep's cheese (bryndza))
4oz pork cracklings(crispy cracklings (shkvarka) roughly chopped)
2oz butter(unsalted butter added for richness)
1 tsp salt(adjust to taste; bryndza is salty so be cautious)

Instructions

In a heavy-bottomed pot, combine sour cream and warm water and bring gently to a low simmer over medium heat.
Once steaming, reduce heat to medium-low and slowly sprinkle in the coarse cornmeal in a steady stream while whisking to avoid lumps.
Continue to cook, stirring frequently with a wooden spoon, keeping the mixture at a gentle simmer so it thickens evenly.
After about 20 minutes of stirring, add the butter and salt, stirring until the butter is fully incorporated and the banush is thick and creamy.
Cook another 8–12 minutes, stirring to prevent sticking; the cornmeal should be tender but hold its shape.
Taste and adjust seasoning; if too thick, loosen with a splash of warm water or more sour cream.
Spoon the banush into a warm serving dish or individual bowls, smoothing the top with the back of a spoon.
Crumble bryndza evenly over the surface and scatter the chopped pork cracklings on top for crunch and savory contrast.
Serve immediately while hot, allowing guests to mix in the toppings as they eat.

Nutrition

Servings: 4
Serving size (imperial): 10.6 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	750 kcal	250 kcal	3,000 kcal
Protein	15 g	5 g	60 g
Fat	55 g	18.3 g	220 g
Carbs	45 g	15 g	180 g

Tips

Warm the sour cream briefly and measure cornmeal before cooking to avoid lumps.
Stir constantly at medium-low heat to prevent sticking and keep a silky texture.
Serve hot in a shallow wooden bowl, top with bryndza and cracklings, eat immediately.

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Ingredients

7oz coarse cornmeal(coarse-ground polenta style cornmeal, not fine)
16 7/8 fl oz sour cream(full-fat sour cream for authentic creamy texture)
16 7/8 fl oz water(warm water to thin sour cream for cooking)
5oz bryndza cheese(crumbled or coarsely grated sheep's cheese (bryndza))
4oz pork cracklings(crispy cracklings (shkvarka) roughly chopped)
2oz butter(unsalted butter added for richness)
1 tsp salt(adjust to taste; bryndza is salty so be cautious)

Instructions

In a heavy-bottomed pot, combine sour cream and warm water and bring gently to a low simmer over medium heat.
Once steaming, reduce heat to medium-low and slowly sprinkle in the coarse cornmeal in a steady stream while whisking to avoid lumps.
Continue to cook, stirring frequently with a wooden spoon, keeping the mixture at a gentle simmer so it thickens evenly.
After about 20 minutes of stirring, add the butter and salt, stirring until the butter is fully incorporated and the banush is thick and creamy.
Cook another 8–12 minutes, stirring to prevent sticking; the cornmeal should be tender but hold its shape.
Taste and adjust seasoning; if too thick, loosen with a splash of warm water or more sour cream.
Spoon the banush into a warm serving dish or individual bowls, smoothing the top with the back of a spoon.
Crumble bryndza evenly over the surface and scatter the chopped pork cracklings on top for crunch and savory contrast.
Serve immediately while hot, allowing guests to mix in the toppings as they eat.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

750 kcal

250 kcal

3,000 kcal

Protein

15 g

5 g

60 g

Fat

55 g

18.3 g

220 g

Carbs

45 g

15 g

180 g