Formation of the USSR development of the union state 1922 1940. Creation of the USSR. Armed forces of the USSR

Products and Ingredients:

300 ml milk
4 chicken eggs,
50 g fresh live yeast;
1 tsp granulated sugar,
A small pinch of salt.

Preparing the Perepech Recipe:

We make our dough from warm (not hot) milk, yeast, sugar and salt. While it is coming up, separate the whites from the yolks.

Whisk the whites into foam, and grind the yolks. When the dough is suitable, add whites and yolks to it. Gradually, in small portions, add flour and melted butter there. Thoroughly knead the dough, which is then divided into 4 parts. From each we make a cake.

We put the cakes on a baking sheet greased with breadcrumbs and sprinkled with breadcrumbs. Bake the pastries until golden brown.

Refrigerator in Minsk

Products and Ingredients:

2 fresh red beets
bunch of sorrel
2 chicken eggs
3 fresh medium cucumbers
1 medium bunch fresh green onions
Approximately 1 liter of meat, chicken or any vegetable broth
150-200 ml of kefir
1 or 2 tbsp. spoon of 9% vinegar
dill greens
Sour cream for dressing.

Cooking a recipe for a Minsk-style refrigerator:

Boil the beets with the peel with the addition of vinegar. Then cool it, and strain the broth well through cheesecloth, which must be folded in several layers. Peel and finely chop the beets or simply grate on a medium vegetable grater. Rinse the sorrel and chop it randomly and boil a little in the broth (you can use water). Let's cool down.

Finely chop the green onion and rub it with salt and boiled yolks. Cucumbers and egg whites finely cut and add to the broth. We also send green onions and beets there. Beat beetroot broth and kefir with a whisk with sugar. We mix everything carefully. Add very finely chopped dill to a plate with a cooler.

Mogilev-style sausages

Products and Ingredients:

About 500 g mixed (pork + beef) minced meat
3-4 garlic cloves
1 chicken egg
Ground black pepper, kitchen salt, your favorite spices
Breadcrumbs
Sunflower, olive or other vegetable oil.

Cooking the recipe Mogilev-style sausages:

Peel and crush the garlic with a press. Add it to the mince. Salt and pepper to taste. Stir the mince thoroughly. Form sausages from minced meat. Roll them in breadcrumbs and fry each on all sides in a well-heated pan until crispy golden brown.

Put the already fried sausages into a baking dish. Cover the form with a lid or foil and simmer in the oven at a temperature of about 180 degrees for about 15 or 20 minutes.

Buckwheat porridge with mushrooms

Products and Ingredients:

2 cups (250 gr each) buckwheat,
4 cups (250 ml each) of pure water,
2 medium onions,
100 grams of dry white (or other forest) mushrooms of your choice.
1 or 2 tablespoons fresh butter
kitchen salt.

Cooking recipe Buckwheat porridge with mushrooms:

Soak dry mushrooms in water for 4 hours.

We sort out the buckwheat, wash it and put it on the fire to boil. We cut the mushrooms and add to the boiled buckwheat. Cook for 10 minutes over medium heat. Then we reduce the fire to a minimum and cook for another 7 minutes until the buckwheat is ready. Salt and mix. Cool for 15 minutes without opening the lid.

While the buckwheat is cooling, finely chop the onion and fry it until transparent in vegetable oil. Then add it to the finished porridge with mushrooms.

Kulaga

Products and Ingredients:

150 g buckwheat flour,
500 g of any berries
100 - 150 g of sugar - sand.
A few tablespoons of any honey

Preparing the Kulag recipe:

Fold the berries in a clay pot, then pour water, with a ratio of 1:1. They should be boiled until the berries are completely boiled. Gently add flour to the resulting mixture and cook until thickened. While stirring continuously.

Add sugar and honey to the mass and cook for about another 15 or 20 minutes. You need to cook the kulagu until the consistency of porridge. The cooled kulaga is transferred to a small bowl and sprinkled with fresh berries on top.

Witches with meat

Products and Ingredients:

Ingredients:

12 potato tubers,
1 glass of fat sour cream.
2 tbsp good wheat flour.
3 tbsp melted butter.
kitchen salt

For minced meat:

About 500 g of meat, preferably pork
large onion bulb
Salt, ground pepper, add to taste.

Preparing the recipe Sorcerers with meat:

Chop the prepared meat and onion very finely and mix everything thoroughly with your hands. Add salt and pepper to your taste.

Grate raw potatoes on a medium or coarse grater, squeeze the juice and be known. Salt, pepper and make balls from potatoes, in the center of which put minced meat. Roll the sorcerers in flour and fry well in a pan with vegetable oil.

Put the finished sorcerers in a tray, pour sour cream and put in the oven for baking, for about 40 minutes.

Krupnik

Products and Ingredients:

1 cup cereal (barley, wheat or barley)
100 g fat
4 potato tubers
2 onions medium
Salt, any herbs, bay leaf to taste.

Preparing the Krupnik recipe:

The cereal must be washed well and boiled until tender. Be sure to stir while cooking so that it does not stick to the pan. To the finished cereal add potatoes, cut into small cubes.

While the grits are cooking, fry the lard with onions and add to our soup about 10 minutes before the end of cooking. Salt and all other spices are placed just before the very end of cooking.

Krupnik turns out thick and rich.

Soup with barley and mushrooms

Products and Ingredients:

100 gr. potatoes
25 gr. pearl barley
20 gr. dry porcini or other forest mushrooms
20 gr carrots
10 gr. parsley
25 gr. Luke
20 ml cream
10 gr. any vegetable oil of your choice

Cooking recipe Soup with barley and mushrooms:

Boil the mushrooms, and strain the broth. Put the grits in the mushroom broth and cook until half cooked.

Then add not very coarsely chopped potatoes to the cereal and cook until the cereal and potatoes are completely boiled. Chop the onion with roots and fry in any vegetable oil. Mushrooms are crushed and also fried. All are introduced into the boiling soup.

When serving, the soup is seasoned with cream.

Belarusian machanka

Products and Ingredients:

About 500 g smoked pork ribs.
2 tbsp. l. any vegetable oil;
200 g of any homemade sausage;
large onion;
600 ml. sauce

Sauce products:

1 cup (250 ml) any stock
1 cup (250 ml) sour cream (optional)
Art. l. without a hill of wheat flour
2 tbsp. l. soft butter.

Preparation of the recipe Belarusian machanka:

Let's start with the sauce. Pour oil into a frying pan and sprinkle flour. Heat contents while stirring constantly. After the flour is fried, add the broth. Mix very thoroughly so that no lumps form. And at the end add sour cream, as well as salt and spices.

Let's move on to the ribs. Boil them for 5 minutes in water and fry in a pan. Place the fried ribs in a bowl. Add to them the fried onions and your favorite homemade sausage cut into rings. Pour the sauce over the pots and bake in the oven for 10 minutes.

Dumplings in sour cream

Products and Ingredients:

100 g softened fresh butter;
800 g of good quality proven wheat flour,
300 ml milk
4 chicken eggs,
50 g fresh live yeast;
1 tsp granulated sugar,
A small pinch of salt.

Recipe for dumplings in sour cream:

We make our dough from warm (not hot) milk, yeast, sugar and salt. While it is coming up, separate the whites from the yolks. Whisk the whites into foam, and grind the yolks. When the dough is suitable, add whites and yolks to it.

Gradually, in small portions, add flour and melted butter there. Thoroughly knead the dough, which is then divided into 4 parts. From each we make a cake. We put the cakes on a baking sheet greased with breadcrumbs and sprinkled with breadcrumbs.

Bake the pastries until golden brown.

Zrazy potato

Products and Ingredients:

500 gr potatoes
3 chicken eggs
1 medium onion
50 gr butter
Wheat flour
Salt kitchen
Vegetable oil for frying.

Preparing the recipe Zrazy potato:

Wash potatoes and peel off the skin. Boil it until fully cooked in lightly salted water. Mash the boiled potatoes in mashed potatoes, add butter to it. While the puree is cooling, prepare the filling.

To do this, peel the onion, finely chop and fry in any vegetable oil until transparent. Then mix it with two hard-boiled and finely chopped eggs. Salt the stuffing to taste. Crack the egg into the cooled mashed potatoes and stir.

We make cakes out of it. We put the filling in the center of the cake, fold it in half, and pinch the edges so that they resemble cutlets. Roll the blinded zrazy in flour and gently fry in a hot frying pan with vegetable oil. We serve hot zrazy with sour cream to the table.

Potato grandma

Products and Ingredients:

Potato
Fried onion
Sour cream

Cooking the recipe Potato grandmother:

Cut salo and onion into small squares. Put them in a very hot skillet and fry well. At the end, salt and pepper.

Potatoes need to be washed and peeled. Grate it as finely as possible. You can even just grind it in a food processor. Add egg, salt, sour cream and wheat flour to the potatoes. Then mix everything well. And only then add lard with onions. Once again, mix the resulting mass very carefully.

The mass that turned out to be transferred into pots and put in the oven at a temperature of 180 degrees.

Gomel-style liver

Products and Ingredients:

About 250 g of liver (preferably beef)
A small piece (about 50 g) of fresh lard
a small onion.
50 g each of carrots, parsley root, and celery
Salt, spices (pepper).

Cooking recipe Liver in Gomel:

It is good to clean the liver from films, wash and cut into pieces of 1.5 cm. It is good to serve them so that they become thin. Put a thin piece of bacon on top of each piece. Put the onion on the fat. Carefully roll up the rolls and tie them with a thread. Fry the resulting rolls in oil until browned.

After frying, put the liver in a deep bowl, and stew with the broth along with the roots. You also need to cool the rolls in the broth. And already cut into thin pieces are served at the table.

Mushroom meatballs

Products and Ingredients:

150 g of any fresh mushrooms of your choice
1 medium onion,
A small piece of stale bread (preferably white)
1 chicken egg,
ground breadcrumbs,
Salt,
Vegetable oil for frying.

Cooking recipe Mushroom patties:

Peel mushrooms, wash and boil for 2-3 minutes. Then they need to be twisted twice in a meat grinder along with onions and soaked white bread. Salt the minced meat and add the egg to it and mix with your hands. From the resulting mass, form flat meatballs that need to be breaded in breadcrumbs and fried.

Mashed potatoes are perfect as a side dish for meatballs.

Draniki with meat

Products and Ingredients:

4 potato tubers
1 onion
150 g boiled veal
1 black radish
2 eggs
70 g of any hard cheese of your choice
fresh dill
Salt and any spices you like to taste

Recipe for Draniki with meat:

Wash all vegetables thoroughly and peel them. Onion, two potatoes and radish cut into thin strips. Fry the onion in a pan with vegetable oil until golden brown. We remove it, and fry the radish in oil until tender. After it, fry the chopped potatoes in the remaining oil. After frying, put it to the onion and radish and mix well.

We divide the boiled pieces of veal into fibers. Three remaining potatoes on a coarse grater, squeeze the resulting juice and put the potatoes in our minced vegetables and meat.

We break the eggs into minced meat and add the cheese, which is grated on a fine grater. Salt, pepper and add your favorite spices to taste. At the end, finely chop the dill, add it to the minced meat and mix well. In a frying pan, heat the vegetable oil and put the resulting mass into it with a spoon. Fry pancakes on both sides until a crust appears.

Ready potato pancakes are served hot as an independent dish or with a vegetable side dish.

Meat slices with eggs

Products and Ingredients:

About 800 g of fresh pork and beef meat (halved)
6 chicken eggs
100 g of stale white bread;
large bulb bulb
Margarine for frying (about 50 g)
Salt and your favorite spices are added to taste

Cooking recipe Meat zrazy with egg:

Wash fresh meat well, cut into pieces and twist together with onions in a meat grinder. Soak the bread briefly in warm water, squeeze and add to the minced meat. It can also be passed along with minced meat through a meat grinder. We break the raw egg into the minced meat, salt and add spices. Mix thoroughly. If the stuffing is too thick, add some warm water to it.

Boil eggs, cool slightly and peel.

Cover each egg carefully with minced meat to make cutlets. Roll each zrazu in flour.

Heat margarine in a frying pan and fry the resulting zrazy in it.

You can cook any side dish for zrazy.

Cabbage stewed in a pot

Products and Ingredients:

For 250 gr. fresh cabbage,
100 gr. pork,
A piece of fresh pork fat,
1 medium onion.
tomato paste.
sugar - sand (based on your taste).
Salt, spices, black pepper, favorite spices and bay leaf.

Recipe cooking cabbage stew in a pot:

Finely chop the cabbage. Cut the meat into relatively small pieces and fry well. Onions and carrots are also cut into small strips and fry. All products are placed in a clay pot.

Salt, sugar, spices, tomato paste, passivated and diluted flour in water are added to them. Put the pots in a preheated oven and simmer until tender.

Tsybriki

Products and Ingredients:

1 kg potatoes.
A couple of tablespoons of any vegetable oil of your choice (you can replace 50 g of melted lard).
3 tbsp quality wheat flour.

Preparing the Tsybriki recipe:

Grate raw potatoes. Squeeze out the extracted juice well. To do this, you can use sterile gauze, which is inserted in several layers. From the resulting mass we roll up balls, no larger than cherries. Fry the balls in any vegetable oil or melted lard, previously rolled in flour. Add salt and seasonings to taste.

Belarusian borscht

Products and Ingredients:

500 gr. meat on the bone
350 gr. beef pulp
100 gr. sausages,
2 liters of pure water,
3 beets,
4 medium potato tubers,
1 medium carrot,
small parsley root.
medium onion,
About 50 gr. pork fat (necessarily fresh).
100 gr. thick tomato paste.
st.l. good proven wheat flour.
granulated sugar to taste.
50 gr. thick sour cream.
Salt, your favorite spices, bay leaf to taste.

Preparation of the Belarusian Borsch recipe:

Boil a strong broth from bones and meat. Cut the onion and other roots into strips and sauté in lard. Then add tomato paste to the fry and fry for another 10 minutes.

Boil the beetroot in the skin. Clean and cut into strips. Cut the potatoes into slices and send to the broth. After boiling, pre-sauteed flour, roots, beets, salt, pepper and a clean bay leaf are added there. Boil borscht for about 10 or 15 minutes, then season with sugar and vinegar. Approximately 5 minutes before the end of cooking, boiled meat and sausages are placed in the borscht.

Borscht is served to the table, seasoned with sour cream.

Beefsteak in Belarusian

Products and Ingredients:

About 500 g of beef,
3-4 cloves of garlic.
1-2 tbsp softened fresh butter
Kitchen salt, spices.

Preparation of the recipe Beefsteak in Belarusian:

Wash the meat, prepare and cut into pieces across the grain. Beat a little, giving the pieces a round shape. Salt the beaten meat to taste, pepper and sprinkle finely chopped or chopped garlic on top.

You need to fry the steaks in a well-heated frying pan in ghee until a golden crust appears. The fried meat is placed in the oven and simmered until fully cooked.

Beef steaks with ketchup or sauce are served at the table. The best side dish for steaks is fried potatoes with pickled mushrooms.

Belarusian cuisine!

How many feelings this phrase evokes in anyone who once got acquainted with national Belarusian dishes.

Juicy, appetizing, hearty Belarusian food is undoubtedly liked by everyone.

Traditionally, many Belarusian dishes are made from potatoes, perhaps the most popular vegetable in the country.

But in addition to the well-known potato pancakes, there are many more incredibly delicious dishes that you should definitely try for everyone who has set foot on the land of our hospitable homeland.

In this article, we will tell you about ten great dishes that you just want to try!

Zhurek

A very interesting and unusual soup that dates back to the time of Monomakh. One of the few Belarusian dishes where there is no potato in the recipe?

The secret of the unique taste of the soup is in its sourdough, made from oats and black bread. Leaven must be put in a warm place for 2-3 days. The leaven is then strained and mixed with fatty meat, vegetables and garlic, after which it languishes over a fire.

After trying this hearty unique soup, you will definitely want to cook it yourself, even if you do not like cooking.

Dumplings

Kletski is jokingly called Belarusian fast food, and all thanks to their unconditional popularity and ease of preparation. Traditional dumplings are balls of dough boiled quickly in boiling water, or alternatively milk.

Over time, they began to add meat filling to the balls or even use dumplings for making soups, but their taste only benefits from this. This dish is popular not only in Belarus but also in many Eastern European countries.

Dumplings can be served as an independent dish with sour cream and fried onions, Can i add a little stewed chicken and complement the dish with fresh herbs from the garden. Overeat!

Tukmachi

Visiting card of the city of Kobrin - tukmachi. Something similar can be found throughout the country, but only in Kobrin tukmachi are cooked according to an old recipe.

Behind the inconspicuous name is the usual potato casserole, but not everything is so simple. The main feature of tukmachi is onion, previously fried in fresh lard, which is then added to the casserole during or after preparation. This subtle detail gives the dish a special rustic taste. Tukmachi is served with salted cottage cheese and fresh milk.

To cook tukmachi, it is enough to fry the onion, and then evenly bake the boiled mashed potatoes in the same pan (preferably in the oven or on the grill). The recipe is simple and clear, but the taste is still surprising with its versatility!

dumplings

Galushki is a typical peasant dish, which nevertheless can become not only an excellent side dish, but also a full-fledged dish on your table.

As soon as soft and tender dumplings are served: with meat and garlic sauce, with condensed milk and melted butter, simply with sour cream and herbs, or as an appetizer for soup with bread. In any case, behind the simple appearance lies an unforgettable taste, which manifests itself in different ways (depending on the dishes with which they are savored).

It is not difficult to prepare this dish, it is enough to have flour, eggs and butter on hand, which is desirable to buy from a generous granny in a Belarusian village?

Tsybriki

Tsybriki can hardly be called a full-fledged dish, and water is quite a hearty snack!

Hiding behind a funny name potato balls stuffed with cheese, cooked in a skillet. Fans of foamy drinks will especially appreciate the unusual dish, because crispy chicken and cold beer are ideal companions for a friendly meeting.

Nalistniki

Nalistniki are pancakes popular in Belarus, made from… unleavened egg batter. In appearance, the pancakes look like ordinary spring rolls, but this is not entirely true.: Compared to the usual pancakes, the pancakes are much thinner and are used more for serving the dish than for shaping the taste.

But what is so special about them then? It's all about the toppings, there is where to roam! Sweet jam, delicious mushrooms, berries from the garden, homemade cottage cheese with raisins - these are just some of the options for fillings for pancakes. But the main ingredient is the love with which this dish should be prepared?

Sashni

Another variation of the potato dish - sashni. Sashni represent small potato cutlets stuffed with cottage cheese.

For cooking, you will need an hour of free time and enthusiasm. And from the ingredients, prepare potatoes, eggs, flour and cottage cheese. Let's start with potatoes: it must be boiled, and then mashed to a mashed state. Then add flour, egg to the potato mass and mix thoroughly.

After the curd is mixed with the egg and placed on potato tortillas (you have to make them in advance), then one tortilla is covered with another like a pie and fried on both sides until golden brown.

Result - tender potatoes combined with soft cottage cheese literally melt in your mouth! Children especially like this dish.

Loaf

"Loaf, loaf, choose whom you want!" - says a well-known children's song, familiar to all Belarusians since childhood. For the Belarusian culture, loaf is not just a kind of bread. This is a symbol of hospitality and respect for those people for whom this loaf was baked.

The loaf has a rich, very mild taste, which is achieved by adding a lot of eggs and milk. Another feature of the loaf is its unique appearance. And this is not surprising! After all, the tradition of giving a loaf to newlyweds is still strong in Belarus. If you were given a loaf, you should definitely break off a piece, dip it in salt and try it.

grandma

One of the most recognizable Belarusian dishes (in particular, due to the strange name) is potato babka. A dish that has been on the table of peasants, and on the table of princes. In a word, loved by all.

But what's so special about a simple potato casserole called "babka"? The secret is outrageously simple: a cast-iron frying pan, natural products and long languishing on the fire do their job!

Delicate potatoes with a light crust, combined with meat and sour cream even those who consider such dishes "heavy" will like it. To prepare, it is enough to grate the potatoes on a fine grater, mix with finely chopped onions, brisket pieces and salt, and then bake in a frying pan under the lid. The result will amaze you!

Draniki

This list would not be complete without mentioning draniki - the most famous Belarusian dish. Many mistakenly call them just potato pancakes, but this is a big misconception.

The classic recipe for potato pancakes is extremely intricate: from grated potatoes (previously salted), small “pancakes” are molded and placed on a hot cast-iron frying pan, generously greased with rustic oil. At first glance, nothing special, but the taste! Thin, slightly crispy potato pancakes despite their external diminutiveness, they can easily satisfy hunger. Draniki are served with sour cream and herbs.

You can try these and many other dishes in the restaurants that we talked about, and then go for new experiences. Enjoy your meal!

99 percent of modern Belarusians will read the title and be surprised: “Where did the author find 10 Belarusian dishes that deserve to be included in some kind of rating?”. All these people will be even more surprised when they learn about the author’s long reflections: “All the same, TOP-10 or TOP-20…”

It has somehow happened over the past decades that literally 3-4 dishes are associated with Belarusian cuisine. You can talk about the reasons and analyze them for a long time, but the conclusion will be the same - Belarusians have forgotten a lot in their culinary traditions, and these traditions are no less rich than German or French ones.

So let's get started. When compiling the rating, various sources were carefully studied, which contain dishes of modern Belarusian cuisine and old Belarusian cuisine (let's call it that). Moreover, we studied both the diet of ordinary people and the “freeze” of the gentry.

First place. Verashchak

I am sure that all readers expected to see the ubiquitous “Draniki” in the first place. Draniki is the most popular Belarusian dish, but in our opinion, Verashchaka is a worthy hallmark of Belarus among meat dishes.

Recipe: There are several varieties of cooking "Verashchaki", we offer the most original.

Ingredients: 0.5 kg. pork with ribs, 1-2 onions, 1 glass of bread kvass, salt, pepper, bay leaf.

Cooking process: Cut the pork, salt, pepper, fry on both sides. On the fat that stands out, fry the finely chopped onion. Transfer the meat with onions to cast iron (stewpan), pour bread kvass and simmer over low heat for 10 minutes. Served with mashed potatoes or pancakes.

If you try to put "Verashchaka" in a certain classification series, then according to the method of consumption, this dish is a "machanka". Among the dishes of Belarusian cuisine, you can find at least a dozen different “machankas”. We can be proud of these specialties.

Second place. beetroot

But the second specialty that Belarusian cuisine can be proud of is, of course, cold soups made from beets, sorrel, nettles. Cold soups are an exclusively Belarusian culinary tradition, and if such a dish is found among neighbors, then they borrowed it from us, and not we from them. And it's nice.

Recipe: In second place, we placed “Beetroot”, cooked according to a traditional recipe. Although there are many varieties of cold soups.

Ingredients: Beets with petioles and tops, cucumbers, green onions, dill, radishes, dill, eggs, vinegar, salt, sugar, sour cream.

Cooking process: Peeled, thoroughly washed, cut into strips or cubes young beets (together with finely chopped petioles) boil until cooked in a small amount of water with vinegar. 10 minutes before the end of cooking, add a little chopped young beet tops, salt, then cool. Wash fresh cucumbers, peel, cut into cubes. Sort green onions, dill, radishes, rinse, cut into pieces. Finely chop the eggs. Pour kvass into the chilled beet broth, add salt, sugar, chopped cucumbers, radishes, green onions, dill, eggs. Serve sour cream separately.

Third place. Draniki

It is difficult to imagine a Belarusian without a potato pancake. And indeed, raw grated potato pancakes are a wonderful invention. It is not for nothing that all neighboring peoples have similar dishes in their national tradition. Not so long ago, a pancake festival was held in Ukraine, and in Germany, potato pancakes are eaten with jam, not sour cream ... These facts about the analogues of our potato pancakes came to mind right off the bat, but they are not the only ones.

Recipe: Traditionally, potato pancakes are understood as draniki, and stuffed potato cakes are usually called sorcerers. Although 150-200 years ago, completely different dishes were understood as sorcerers. In this rating, the third place is occupied by classic Belarusian potato pancakes.

Ingredients: potatoes, flour, curdled milk or kefir, salt.

Cooking process: Grate raw potatoes, add flour, curdled milk (kefir), salt and mix. Fry in vegetable oil. Ready potato pancakes are served with chopped, fried onions and fried lard.

In modern Belarusian cuisine, potato pancakes without flour are popular and they are served with sour cream. Also, potato pancakes are perfect as a side dish for the Belarusian "machanka" along with flour pancakes.

The third place with potato pancakes may well be shared by another famous Belarusian dish -.

National cuisine Belarus and began to take shape many centuries ago and absorbed the traditions of Ukrainian, Russian, Polish national cuisines. This is due, first of all, to the geographical location of Belarus: from the west - Poland and Lithuania, from the north - Estonia, from the south - Ukraine, from the east - Russia. A great contribution to the formation of the national Belarusian cuisine was made by Jewish settlements living on the territory of today's Belarus many years ago.
The most characteristic feature of the national cuisine of the Republic of Belarus is the predominance of potato dishes. It is not without reason that many who have never been to the country, but have only heard about it, call potatoes the second bread for Belarusians. And it's actually true!
Potatoes during the First and Second World Wars replaced bread for the inhabitants. Villagers actively grew tubers to eat them during the most difficult period of life, when there was no opportunity to bake bread. According to the memoirs of Belarusians who participated in the Great Patriotic War, potatoes were consumed in any form. And even the peel was eaten. Maybe it was thanks to this vegetable that we managed to survive in those difficult and difficult times.
Potato is one of the main ingredients of many national Belarusian dishes. The vegetable is prepared as independent dishes, and also used as a side dish. It can be used to prepare salads and first courses. The most favorite potato dish of all Belarusians, without exception, is draniki (potato pancakes).

Potato dishes

Potatoes are the head of everything!

The main component of the national cuisine is grated potato dishes, which include:
- potato pancakes
- sorcerers
- dumplings
- casseroles
- drachena (grandmother)
Chefs use a variety of technologies for rubbing peeled potatoes:
Method No. 1 "Tarkovanny" - the potatoes are rubbed on a medium grater and used in conjunction with the juice that is released by the fruits.
Method number 2 "Clinked" - the fruits are rubbed on a grater, the resulting juice is squeezed out.
Method number 3 "Boiled-crushed" - the potatoes are boiled for 20 minutes, and mashed into a puree state.

Fish and mushroom dishes

The most delicious fish and mushroom dishes are prepared only in Belarus!

The Republic of Belarus has always been a country of forests, rivers and lakes. This predetermined the appearance of dishes from fish, mushrooms and berries in the national cuisine. One only baked carp or pike is worth something! The number of mushroom treats is generally difficult to list - there are a huge number of them. Considering that more than twenty edible types of mushrooms grow in the country, it is clear how many dishes can be prepared from them.

Meat dishes

Arrived in Belarus - do not forget to try meat delicacies

The development of animal husbandry in the country at all times has also become the "starting point" for the appearance of meat delicacies. The most famous and favorite dish is bigos - stewed cabbage with meat.Very tasty and appetizing dishes are zeppelins - potato dumplings stuffed with meat or mushrooms, zrazy, smazhenka (meat pie), machanka and many other dishes.Meat dishes according to the national recipe are prepared by every second Belarusian housewife. Kindyuk and gut - branded sausages. Shank, smoked or dried meat are the number 1 delicacies in the country.Only Belarusians know how to cook deliciously stewed pork or beef (stew). This "camping" food, which we are used to seeing most often in the form of canned food, appeared in Belarus and is now popular with villagers.
Be sure to try the jelly prepared from the pork leg.

Sauces

Special attention to sauces

The preparation of sauces is given no less attention than the preparation of main dishes. Climatic and geographical conditions favorably influence the cultivation of a variety of greens and fruits, for example, horseradish, radish, from which you can prepare very tasty and spicy sauces for meat and fish dishes. A real delicacy is sour cream sauce (onions, sour cream, pork rinds, black pepper and caraway seeds fried until golden in lard).
The most popular spices are horseradish, coriander, parsley, dill and cumin. Horseradish is grown by many Belarusians in their summer cottages, and it is not difficult to prepare seasoning from this vigorous fruit in taste and smell.

pickled products

Pickling is a tradition passed down from generation to generation.

Arriving in Belarus, you should definitely try sauerkraut with cranberries, pickled barrel cucumbers, pickled apples, pickled garlic. Very tasty and unusual dishes! Pickle vegetables and apples according to an old recipe. Not every family knows this technology, but who knows, it is valued by its loved ones worth its weight in gold.

Dairy

Cottage cheese, fermented baked milk, kefir, curdled milk - "classics" of the dairy genre

Many, coming to Belarus, praise fermented milk products. And they really deserve special attention and praise. The tradition of making various curd cheeses, cottage cheese itself, sour cream, kefir, curdled milk and fermented baked milk appeared on Belarusian soil. Rural residents still practice the preparation of all "milk" at home. Drinking fermented baked milk or whey prepared according to old Belarusian recipes is a pleasure!

First meal

The day is not successful if there is no first course on the table - soup

Belarusians pay special attention to the first courses, they are cooked in almost every family. And for many, soups are an integral part of a hearty and healthy lunch or dinner. A very common fish soup is based on river fish, pearl barley, potatoes, onions and carrots. At the end of summer and beginning of autumn, the most popular first course is mushroom soup made from young mushrooms. All-weather is a nutritious and high-calorie pea soup.

Alcoholic drinks

Zubrovka, medukha, vodka - three alcoholic Belarusian "whales"

Despite the fact that Belarus is the leader in the consumption of alcoholic beverages in the world (according to studies conducted in 2014), residents of the "blue-eyed" are selective about alcoholic beverages and prefer local alcohol, which is valued in many European countries. National alcoholic drinks are vodka, bison (vodka infused with medicinal herbs), birch, medukha.

desserts

Sweet dishes - the most delicious pancakes, pancakes and cookies only in Belarus

Pancakes made with milk, kefir, whey, pancakes (kefir, cabbage, squash) have always been considered the most popular pastries in Belarus. In total, there are more than fifty recipes for these dishes with different ingredients, with and without fillings.

Where can you try the national cuisine of Belarus?

In Minsk and other large cities, you can easily find a restaurant or cafe where national dishes will be offered. The average price of a portion of potato pancakes (200 grams) is 2 USD, meat dishes - from 3 USD, first courses - from 1.5 USD. per serving. Alcoholic drinks - from 1 c.u. for 50 grams. In premium restaurants in Minsk, a dinner for two, including hot dishes, a side dish, alcoholic drinks, snacks, will cost an average of 60 USD. The higher the status of the restaurant - the more expensive. In provincial cities in restaurants, the price tag is lower and is in the region of 35-45 USD. for two.

How are things going with the quality of cooking, compliance with sanitary standards?

There are usually no complaints about the quality of food. Catering establishments pay special attention to sanitary and hygienic standards and requirements, which is felt already from the threshold of the establishment. In cooking, only high-quality products are used, most of which are purchased not in stores, but from purveyors (farmers).
It is worth noting separately that the sanitary and epidemiological service constantly monitors the quality of cooking, compliance by the institution with all norms and requirements. Moreover, this control is carried out at the highest government level. Cases when a restaurant or cafe was closed due to non-compliance with sanitary and epidemiological standards have been rare over the past ten years.

Do I need to tip waiters?

Tipping is optional. There is no special requirement (for example, as in Europe) in this regard. If desired, the amount in the check can be rounded up to a whole number and the change can not be taken. But this is not the responsibility of a visitor to a restaurant or cafe, but rather an exception - conscientious waiters always bring change by check to the visitor.

Agree that, having decided to visit the Republic of Belarus, you had no idea that the national cuisine of this wonderful country is so diverse and interesting, but at the same time it is easy to prepare and requires products that can be found literally in every store or grown on your own. The simpler, the tastier. This phrase can characterize the Belarusian national cuisine and not be mistaken.