Regardless of the season, any trip to the Carpathians suddenly turns into a feast. After all, how can it be otherwise? You get off the train and the treasures of local cuisine are immediately in your sights: homemade cheese from local markets, jars full of odorous mushrooms, the tastiest potato patties found in an ordinary roadside cafe. Our region seems to have been created for pure gourmand's pleasure!
To make your next mountain retreat more tasty, we hereby reveal our region's TOP5 traditional dishes. Make a note and be sure to order it all when the opportunity arrives, so that you, as they say, 'would eat more than you need, but less than you would like'.
Banosh
Banosh (corn mush with sour cream) is the headline offering of Hutsul cuisine. According to a legend, the recipe was born by accident. Once upon a time, a merchant named Banosh offered a batch of strange yellow flour to a certain landlord from the town of Rakhiv. At home, the man poured the flour into a wood-fired cauldron, then added some water and a good cup of sour cream to whiten the mush. Stirring so that it would not form lumps, he thought it was a good idea to have it with cracklings and brinzen cheese. Meanwhile, his wife asked what was going on, to which he replied that he was 'fooling around' with the yellow flour bought from Banosh. Thus, by chance, the bizarre dish made from Banosh's flour earned its name. It is believed that only a true Hutsul, the man being an established expert in dairy, mushrooms and (big surprise) women, – is able to prepare a decent banosh. Moreover, the Hutsul in question must've been in love with a good girl. Why is it so? Well, how else one can even be a cook, if their heart isn't on fire? The next time you order banosh at Bukovel, be sure to ask if the chef is in love. If the answer is 'yes', go ahead and order without hesitation.
Deruny
A seemingly simple potato patties recipe wears a lot of names in different cultures, with the most common local name being 'deruny'. What makes them special and different from variations found in neighboring countries? Well, according to a Hutsul tradition, the best way to savor them is with the thickest sour cream. Some deruny happen to be stuffed with ground meat and served with mushroom gravy. Historically, deruny is a Sunday dish, being commonly served for breakfasts and dinners. The meal is no stranger to the festive table either, being often associated with good fortune. So if you happen to visit Bukovel on some special date of yours, feel free to order this potato masterpiece, for good luck. And for a sheer amount of pleasure, of course.
Bohrach
If you type 'cauldron' into Google Translate and translate it into Hungarian, you will see the word 'bogrács'. Carpathian Bohrach is the famous Hungarian goulash recipe, improved by local shepherds. The busy life Hutsuls had at highland pastures left an imprint on this classic recipe: meats, lard and veggies are stewed thoroughly in a wood-fired cauldron. Bograch-goulash is part soup, part stew: a hearty comfort-food from a cauldron, with a large amount of smoked meats and a distinctive touch of paprika. Meanwhile, Hungary has its own legend related to the creation of goulash. Rumor has it that the highlight of this dish – chili pepper – found its way into it for a reason. Hungarian infantrymen started adding it during the Hungarian-Turkish wars, so that the enemy soldiers to taste it 'would choke'.
Mushroom soup
Imagine, being tired after a day well-spent on the slopes, you find your way to a local restaurant. What should you eat to regain strength and keep warm? The healing power of the Carpathians comes to the rescue! This ancient mushroom soup recipe is believed to originate from Poland, where it is still common in rural areas having access to boletus mushrooms. We use dried local-sourced porcini, but in fact any mushrooms will be fine, for example, chanterelles. This rustic soup is served in almost every inn at Bukovel, a perfect delight for a tired tourist, no matter which mountains you travel.
Grilled trout
When it comes to trout, the cooking process is straightforward, to say the least. Hutsuls just throw the gutted fish on the grill: salted, oiled, sometimes seasoned with herbs. And that's about it. What matters is the fish itself. Trout is a capricious fish, preferring extremely clean mountain rivers. Being commonly referred to as 'the royal fish', our grilled trout is a treat worthy of the most demanding gourmands!