Belarusian cuisine recipes from Alena. Belarusian cuisine - traditional national (folk) recipes with photos

99 percent of modern Belarusians will read the headline and be surprised: “Where did the author find 10 Belarusian dishes that are worthy of being included in some kind of rating?” All these people will be even more surprised when they learn about the author’s long thoughts: “Still, TOP-10 or TOP-20...”

Somehow it has happened over the past decades that literally 3-4 dishes are associated with Belarusian cuisine. We 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, but 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 collected 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 “zamozhnaya” gentry.

First place. Veraschak

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

Recipe: There are several varieties of “Verashchaki” preparation, we offer the most original one.

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

Cooking process: Chop the pork, add salt and pepper, and fry on both sides. Fry finely chopped onion in the fat that is released. Place the meat and onions in a cast iron (saucepan), pour in bread kvass and simmer over low heat for 10 minutes. Served with mashed potatoes or pancakes.

If you try to include “Verashchaka” in a certain classification series, then according to the method of consumption this dish is “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, and nettles. Cold soups are an exclusively Belarusian culinary tradition, and if a similar dish is found among our neighbors, then they borrowed it from us, and not we from them. And this is nice.

Recipe: In second place we placed “Beetroot soup”, prepared according to a traditional recipe. Although you can find 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: Boil peeled, thoroughly washed, cut into strips or cubes young beets (along with finely chopped petioles) in a small amount of water and vinegar until tender. About 10 minutes before the end of cooking, add some chopped young beet tops, add salt, then cool. Wash, peel, and cut fresh cucumbers into cubes. Sort the green onions, dill, and radishes, rinse, and cut individually. Finely chop the eggs. Pour kvass into the cooled beet broth, add salt, sugar, chopped cucumbers, radishes, green onions, dill, eggs. Serve sour cream separately.

Third place. Draniki

It’s hard to imagine a Belarusian without potato pancakes. And indeed, pancakes made from raw grated potatoes are a wonderful invention. It’s not for nothing that all neighboring peoples have similar dishes in their national traditions. In Ukraine, a potato pancake festival was held not long ago, and in Germany, potato pancakes are eaten with jam, not sour cream... These facts about analogues of our potato pancakes came to mind right away, but they are not the only ones.

Recipe: Traditionally, potato pancakes are understood as potato pancakes, and potato flatbreads with filling are usually called sorcerers. Although 150-200 years ago, sorcerers meant completely different dishes. In this ranking, the third place is occupied by classic Belarusian potato pancakes.

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

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

In modern Belarusian cuisine, potato pancakes are popular without flour and are served with sour cream. Also, potato pancakes are perfect as a side dish for Belarusian “machankas” along with flour pancakes.

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

It is famous for its rich menu, which contains hearty and fairly simple dishes. Despite the fact that it was formed on the basis of Russian, Ukrainian, Lithuanian and Polish culinary traditions, it has many unique soups, salads and other treats that have no analogues in any world cuisine. After reading today's article, you will learn several original recipes.

The most important nuances

It should be noted that the main features of Belarusian national cuisine have a historical background. Initially, western and eastern directions developed in this country. One of them was welcomed by Catholic nobles, and the other by Orthodox Belarusians. If meat dishes were present in abundance on the tables of the former, then the menu of the latter was dominated by fruits, vegetables and grains.

Modern Belarusian cuisine features a larger number of products than several centuries ago. However, it still retains its originality and simplicity. Local residents practically do not use spices, believing that they distort the natural taste of food. An exception is made only for black pepper, cinnamon, cloves, cumin and coriander.

The Belarusian, which is known far beyond the borders of this state, has one more feature. Almost all products used are subject to long-term heat treatment. The indigenous population prefers stewed and boiled food, more like porridge. Sometimes these cooking methods alternate with frying.

Most popular dishes

Not a single Belarusian dinner is complete without the first one. Kholodnik is one of the most popular liquid dishes. It is prepared from beets, kvass, onions and sour cream. Sometimes cucumbers and spices are added to it.

Another quite popular dish is the so-called zhur. It is prepared in several different ways. It can be lean, meat or dairy. A strained solution of oatmeal is used as the basis for preparing zhur.

The menu of Belarusian national cuisine includes many main courses. They are prepared from fish, meat and vegetables. Very often the so-called juts appears on the tables of local residents. It is a pork or beef stomach stuffed with a mixture of cereals and meat. Another unusual dish is mokanka. It is made from flour, water, lard and meat trimmings. Belarusians also love boiled or baked fish.

As for desserts, they are represented by pastries. Pancakes, pancakes, loaves and all kinds of pies are especially often prepared here. Belarusians prefer kvass, fruit and berry compotes and alcoholic liqueurs among drinks.

Kholodnik

Belorusskaya is famous for its soups. Kholodnik is considered one of the most popular first courses. In the summer heat, it often appears on the tables of local residents. To prepare two servings of this soup you will need:

• Four hundred grams of boiled beets.
• A glass of sour cream.
• Two hundred grams of fresh cucumbers.
• A couple of hard-boiled eggs.
• One hundred grams of green onions.
• Beetroot or bread kvass.

To prepare a tasty and light cold drink, the above list must be supplemented with salt, sugar, dill and lemon juice. The amount of these ingredients depends on the personal preferences of the cook.

The refrigerator cooks very quickly. In this, it is similar to many other Belarusian soups. The basis of this dish is kvass. But if necessary, it can be replaced with the strained broth in which the beets were cooked.

Kvass is diluted with a small amount of boiled water. After this, thinly sliced ​​cucumbers and beets are added to it. Chopped herbs, chopped onions, lemon juice, sugar and salt are also sent there. The pan with the finished soup is placed in the refrigerator. Before serving, it is decorated with boiled egg slices and seasoned with sour cream.

Potato babka

It should be noted that preparing dishes of national Belarusian cuisine usually does not take much time and effort. So that your family can try it, you should check in advance whether you have all the necessary products in your arsenal. Your kitchen should have:

• A kilo of potatoes.
• Three heads of onions.
• One fresh egg.
• A tablespoon of wheat flour.
• Large chicken fillet.

Belarusian, which is particularly simple and nutritious, is quite diverse. But the local population tries to use a minimum of seasonings. Therefore, to prepare potato babka, only olive oil, salt, ground pepper, sour cream and fresh herbs will be used as additional ingredients.

Place two pre-peeled and chopped onions on a preheated frying pan and lightly fry them. When they acquire a golden hue, chicken fillet rolled through a meat grinder is sent to them. The contents of the container are salted, peppered, mixed thoroughly and continued to fry.

Pre-washed and peeled potatoes are processed using a coarse grater and combined with chopped onions. A raw egg, a tablespoon of flour and slightly cooled minced chicken are also added there. Add some salt and mix well until smooth.

Place the resulting mass into a multicooker bowl greased with vegetable oil, cover the appliance with a lid and activate the “Baking” mode. After about forty minutes, the finished babka is taken out, brushed with sour cream, sprinkled with chopped herbs and served.

Kulaga

Belarusian national cuisine has long been famous not only for first and second courses, but also for desserts. One of them is kulaga. This sweet treat is made with fresh berries. Therefore, before you start cooking, be sure to go to the store for the necessary products. In this case, your pantry should have:

• Four hundred grams of berries (rowan, raspberry, lingonberry, blueberry or viburnum).
• A couple of tablespoons of flour.
• Seventy grams of natural honey.

A saucepan with sorted and washed berries is placed on the stove. When they are boiled, add flour dissolved in a small amount of water and honey. Mix everything thoroughly and keep it on low heat until a thick viscous mass is obtained that looks like jelly. Kulaga is served with white bread, pancakes and milk.

Veraschak

This dish can easily claim to be the calling card of Belarusian national cuisine. It is prepared in several different ways. To make real verashchaka, you will need:

• Half a kilo of pork with ribs.
• A pair of medium onions.
• A glass of bread kvass.
• Bay leaf, ground pepper and salt.

The washed, chopped and seasoned pork is placed in a hot frying pan and fried on all sides. Chopped onions are sent to the same bowl. After this, the contents of the frying pan are transferred to a saucepan, poured with bread kvass and sent to the stove. After ten minutes, the veraschaka is removed from the heat and served.

Belarusian potato pancakes

To prepare this dish you will need a minimum set of ingredients. Moreover, most of them are always present in every home. In this case, your kitchen should have:

• A kilo of potatoes.
• A pair of fresh chicken eggs.
• Large onion.
• Vegetable oil.
• Salt.

Washed and peeled vegetables are processed using a fine grater. The resulting mass is combined with raw eggs and salt. Mix everything well, spoon it onto a hot frying pan, greased with sunflower oil, and fry on both sides. Serve ready-made potato pancakes with sour cream.

Belarusian sausages

This dish will become a real decoration of the festive table. Unlike store-bought sausages, homemade sausages do not contain harmful additives. Before approaching the stove, be sure to make sure you have all the necessary components. In this case, you should have at your disposal:

• Seven hundred grams of pork pulp.
• Four cloves of garlic.
• One hundred grams of bacon.

In addition, it is important that you have natural casings and salt on hand. Cumin and ground pepper will be used as spices.

The bacon and pork pulp are cut into pieces or rolled through a large grill in a meat grinder. Salt and spices are added to the resulting minced meat. Mix everything well. The finished mass is filled with a natural shell. This can be done using a special nozzle. The length of each sausage should not exceed 70 centimeters. The shell filled with minced meat is tied on both sides, carefully pricked with a fork and immersed in boiling salted water with a bay leaf. After twenty minutes, the sausages are removed from the pan. If desired, they can be fried in a frying pan.

Vitebsk-style porridge

Belarusian national cuisine is very diverse. It presents a huge number of original dishes prepared on the basis of cereals. One of the most popular treats is Vitebsk-style porridge. To cook it, you need to stock up on all the required components in advance. Your pantry should contain:

• Two hundred grams of rice.
• Three hundred milliliters of milk.
• Eight potatoes.
• A quarter of a pack of butter.
• Salt and ground pepper.

If desired, rice can be replaced with buckwheat or pearl barley. Pre-washed and peeled potatoes are immersed in salted water and boiled until tender. After that, milk is added to it and turned into puree. The resulting mass is salted and peppered to taste, combined with pre-washed rice, placed in a mold and sent to the oven. Vitebsk-style porridge is baked at one hundred and sixty degrees for forty minutes. This dish is served with fresh or stewed vegetables.

The originality of Belarusian cuisine was, first of all, determined by the geographical location of the country. Neighborhood with large states was manifested in the similarity of Belarusian cuisine with the cuisines of Russia, Lithuania, Ukraine and Poland. Add to this the differences between the culinary preferences of the ruling classes and the gentry and the rest of the population. The preferences of the former were formed under the influence of Greater Poland and German cuisine, while the cuisine of the townspeople, artisans and all small-town people was influenced by the tavern cuisine of the Jews, whose mass migration to Belarus began in the 17th century. The basis of this cuisine was dishes made from grated potatoes - potato pancakes, sorcerers, drachena, potato casseroles and babka. There are three ways to grate potatoes and the type of resulting potato mass. The first is the Tarkovan mass, when raw grated potatoes are not strained after grating, but are used together with the released juice. The second option, wedge mass - raw grated potatoes are strained after grating. The third option, boiled and crushed potato mass - mashed potatoes. In Belarusian cuisine, various types of “black flour” were actively used - oatmeal, rye, barley, buckwheat and pea. Rye flour was used for bread, and mostly oatmeal for all other flour products. Belarusian “pancakes” - razchinnye, prepared from oatmeal, are completely different from Russian ones. They are baked from raschin, that is, a solution of flour and water that has spontaneously soured. Pies were not typical of Belarusian cuisine in any form at all. As for dairy dishes, a variety of fermented milk products are common - cottage cheese, sour cream, whey, butter. They are used as “whites”, “zakras” and “vologs” in many dishes that contain flour, potatoes, vegetables or mushrooms. Pork is mainly used for homemade sausages and vandlina - lightly smoked ham or brisket. Lean pork and lamb are baked in large pieces - the national Belarusian dish is pyachisty. Among meat dishes, bigus is popular - meat stewed with cabbage. Among the alcoholic drinks, vodka (garelka), zubrovka (vodka tincture), and krambambulya (a drink based on vodka and honey) are known. Kulags, jelly, kvass, purees, and casseroles are prepared from berries and fruits.

There are 58 recipes in the "Belarusian Cuisine" section

Potato pancakes with carrots

If you're tired of classic potato pancakes, although it's hard to imagine, you can easily update the recipe by adding a new ingredient. For example, add grated carrots to the potato mixture, which will combine in taste and improve the appearance. Kart...

Belarusian cuisine is considered to be one of the most diverse cuisines in Europe.

First of all I’d like to mention dishes from potato, which is called “the second bread” in Belarus. Potato is at the Belarusian table every season and in any state - fried, boiled, baked, stuffed. Potato is an ingredient for soups, salads and patties. The most popular dishes from potato are draniki, pancakes, babki, kolduny, kletski. The second place in Belarusian national cuisine belongs to meat and meat products, especially to pork and salted pork fat. Belarusians eat a lot of vegetables such as carrots, cabbage, radish, peas, etc. Belarusian national cuisine also offers fresh, dried, salted and pickled mushrooms and various berries.

When speaking about drinks, the specialties of the cuisine are myadovukha, berezavik, kvas. Kholodnik and okroshkaare traditional cold soups. My favorite dish is borscht which is a beet soup served hot or cold, usually with sour cream.