Banosh with skwarks


  • Time 40 minutes
  • Servings 4 People
Ingredients
Instructions
  • 1 The banosh is cooked in a boiler or in a dishes with fat walls.
  • 2 I'll put the stint before the boiling and the thin brush straightened a corn rup with salt and sugar, permanently poking a wooden spoon on one side.
  • 3 Keep laughing, Vari Kash, until heating.
  • 4 Then reduce the fire and wipe the stack with a spoon until the stint of oil comes in. The ready banosh on the thickness must be like a man's pot and be easily removed from the walls of the pot.
  • 5 Bowl supplements are prepared separately. The burner is cut by the straw until the crust is present.
  • 6 The mushrooms are pre-frozen and then welds, big cuts and a little fire on the fat left behind by the barrel.
  • 7 Brunze, slice the cubes or pee on the big terrace.
  • 8 The ready dishes shall be placed in layers without mixing the ingredients: first banosh, and above the branz, braces and mushrooms. Banosh eats, not funny, but takes every component a little.
Nutrition Facts
  • Calories 936
  • Total Fat 51,5 g
  • Protein 17,4 g
  • Total Carbohydrate 936 g
You might also like