Classic Banush with Bryndza and Cracklings
Classic Banush with Bryndza and Cracklings
Classic DishBanush
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
Instructions
- 1In a heavy-bottomed pot, combine sour cream and warm water and bring gently to a low simmer over medium heat.
- 2Once steaming, reduce heat to medium-low and slowly sprinkle in the coarse cornmeal in a steady stream while whisking to avoid lumps.
- 3Continue to cook, stirring frequently with a wooden spoon, keeping the mixture at a gentle simmer so it thickens evenly.
- 4After about 20 minutes of stirring, add the butter and salt, stirring until the butter is fully incorporated and the banush is thick and creamy.
- 5Cook another 8–12 minutes, stirring to prevent sticking; the cornmeal should be tender but hold its shape.
- 6Taste and adjust seasoning; if too thick, loosen with a splash of warm water or more sour cream.
- 7Spoon the banush into a warm serving dish or individual bowls, smoothing the top with the back of a spoon.
- 8Crumble bryndza evenly over the surface and scatter the chopped pork cracklings on top for crunch and savory contrast.
- 9Serve immediately while hot, allowing guests to mix in the toppings as they eat.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 15 g
- Fat
- 55 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 15 g |
| Fat | 55 g |
| Carbs | 45 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.
