Banosh — Video recipe | Authentic savor of Ukraine
Banosh, or banush, is a traditional dish of Hutsul cuisine. It is a viscous corn porridge cooked in cream or sour cream, seasoned with cheese, cracklings or porcini mushrooms. It is considered a calling card of Zakarpattia, because banosh is served there in almost every restaurant. And, of course, it is cooked in every family.
More info:
Kapustnyak, Ukrainian Penicillin: Sauerkraut Soup
Artisan Sourdough Rye Bread in a Dutch Oven
Ukrainian Style Sauerkraut in a Crock
The idea of inserting some sauerkraut into a soup might sound weird at first, but I assure you that the results are absolutely mesmerizing and once you try it, you will become addicted, and understand why Ukrainian people love it so much!
Sauerkraut soup is also popular in many countries such as Poland, Germany, etc.
Prep time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
Author: Inna of innichkachef.com
Serves: 6-8 people
Ingredients
3 cups sauerkraut with a juice (I used homemade in the video)
3 cups shredded cabbage.
1 large carrot or 2 mediums
1 large onion or 2 mediums
1 large russet potato or 2 mediums
1/2 cup millet (soak for 6-8 hours before cooking time)
1-2 tablespoons butter
1-2 tablespoons extra virgin sunflower oil
Celtic salt
black pepper to taste.
Pinch of red pepper flakes
2 bay leaves
Parsley, dill for garnish (optional)
1 cup chopped lardons (optional and see note above)
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Banosh / Easy to cook recipes / Ukrainian traditional food
Banosh, or banush, is a traditional dish of Ukrainian cuisine. It is a viscous corn porridge cooked in milk or sour cream, seasoned with goat cheese and bacon cracklings.
It is considered a calling card of Carpathian, because banosh is served there in almost every home.
I'll cook it by my friend's recipe.
Ukrainian national kitchen. Carpathian banosh with pork and brynza
Banosh is one of the most popular traditional Hutsul dishes in Ukraine
Ingredients:
- milk 250 ml
- salt
- corn grits (flour) - 80g
- pork
- brynza ( salty cheese)
Serve warm and enjoy your meal!
A real Ukrainian recipe for cabbage soup KAPUSTNYAK! Very tasty sauerkraut soup! #food #ukraine #19
Kapusnyak is the first traditional Ukrainian cuisine. It is prepared mainly with fresh white cabbage. Cabbage for kapustnyaka rubbed on a shredder. It has a bright orange-black color, since the addition of tomato paste, and has a nice lightly sour and salty taste in the fresh cabbage
Ingredients:
Meat (for the broth) - about 600 grams (we cooked broth with beef on a bone and pork loin)
Potatoes - 600 gr.
Carrots - 2 pieces
Onions - 2 pieces
Sour cabbage - 400 grams
Millet - 0,5 cup
Tomato paste - 3 tablespoons
Olive oil - 3 tablespoons
Salt -
Pepper (mixed pepper)
Garlic
Fresh herbs - to taste
Bay leaf - to taste
Water - 3 l
1. First cook the broth (meat, carrots, onion, bay leaf, allspice)
2. Rinse the millet well and let it stand in cold water for about 60 minutes.
3. Cut the potatoes into 2 pieces and send them to the broth until soft.
4. Finely chop the sauerkraut
5. Heat some olive oil and put the kale in a pan, stir-fry for about 10 minutes, add half a glass of bouillon and three tablespoons of tomato. Salt and pepper it, add paprika and stew for another 10 minutes. Then put it on a plate.
6. Chop onion and carrot and fry it all in a pan.
7. Take the boiled potatoes out of the broth and mash them.
8. Boil some millet in broth.
9. Finely chop the fresh cabbage.
10. Add mashed potatoes, sauerkraut and fresh cabbage to the broth. Taste and season with salt and pepper. Cook about 5-7 minutes.
Let to infuse soup for 15 minutes and serve with sour cream and fresh bread.
It is very, very, very tasty!!!!
Make it for sure.
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Bon appetit!
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Recette de plat --- Holubtsi (Chou farci)
Holubtsi est un plat de la cuisine ukrainienne, également typique de la cuisine de l'Europe de l'Est et du Moyen-Orient. Le plat est préparé à partir de feuilles fraîches ou de choucroute et de garnitures à base de viande, de riz ou de sarrasin, de gruau de maïs ou de millet, de pommes de terre, de haricots, de champignons, d'oignons, de carottes et d'épices.
Temps de cuisson:
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2 heures
Ingrédients:
500 g de viande hachée mixte
1/2 tasse de riz, bouilli jusqu'à semi-fini
1 oignon, pelé et haché finement
2-3 cuillères à soupe de ketchup ou une tomate râpée
Sel. poivre
1 chou moyen
Pour la sauce:
1 oignon, finement haché
1 pot (450 g) de tomates dans leur jus ou 3-4 grosses tomates
2-3 cuillères à soupe de crème sure
Sel. poivre
Méthode de cuisson:
Mettre la viande hachée, le riz, l'oignon, le ketchup, le sel et le poivre dans un bol et bien mélanger. Ajoutez éventuellement quelques cuillères à soupe d'eau.
Faire bouillir l'eau dans une grande casserole. Au niveau de l'épi, coupez la partie inférieure (où ils sont fixés par l'épi), juste en dessous du milieu. Cela rendra les feuilles plus faciles à séparer.
Mettez le chou dans l'eau bouillante coupée en haut et divisez en feuilles avec deux fourchettes. Faire cuire les feuilles pendant 2-3 minutes, puis retirer du liquide.
Pour la sauce, faites revenir l'oignon jusqu'à ce qu'il soit doré. Hacher finement les tomates ou les réduire en purée au robot culinaire, ajouter aux oignons. Ajouter le sel et le poivre, bien mélanger, couvrir et laisser mijoter 5 à 10 minutes à feu doux. À la fin, ajoutez la crème freche.
Si vous ne voulez pas faire frire les oignons, la sauce peut être préparée selon une autre recette: dans un bol mélanger 4-5 cuillères à soupe de ketchup, 2-3 cuillères à soupe de crème sure, sel, poivre, verser de l'eau et bien mélanger.
Mettez de la viande hachée sur chaque feuille de chou et formez du chou farci. Si vous le souhaitez, faites frire chaque farce jusqu'à ce qu'elle soit dorée.
Chou farci bien mis dans une casserole à parois épaisses. Versez la sauce sur le dessus et ajoutez suffisamment d'eau pour couvrir les rouleaux.
Couvrir la casserole hermétiquement avec un couvercle et laisser mijoter à feu doux pendant environ une heure. Servir chaud.