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 About Belarus
:: Belarusian Cuisine
 
 

Draniki (potato pancakes served with sour cream); could be draniki stuffed with meat is probably the most specific Belarusian meal. Another variation is kletski - ground potato stuffed with meat. Coming from Russia is machanka z blinami - meat with pan cakes and special white sauce; borsch – soup from beet and other vegetables.

Different kinds of mushrooms are widely used.

Some types of food (for example, julienne with mushrooms, which is probably coming from French cuisine) may be cooked and served in clay pottery.

A lot of bread is normally used to accompany every kind of dishes. Most popular with dishes is “black bread” (rye bread). There are a variety of rye breads available in the stores: pure rye bread, bread with additives such as coriander, thyme, breads of the most different forms and shades.

Belarusians use a lot of receipts of their closest neighbors – Russia, Poland, Ukraine, Latvia and Lithuania.

However, in most today’s families such national dishes, as draniki, kletski and machanka are not made on a daily basis. Day-to-day foods would be the same as in most Western countries – potato (cooked and fried), pasta, rice, meet (beef, pork, chicken, turkey), fish. Vegetables (potato, cucumber, cabbage, green salad, etc.) are used for salads. The most used dressings are sour cream, mayonnaise and sunflower oil.

For dessert both kids and adults like candies and chocolate sweets (both are produced in Belarus in large quantities and even exported to many countries of the world), cakes, home-style jams, zefir (a special kind of marsh-mellow).

When families go picnicking the most favorite dish is shashlyk (shish-kebab) with potatoes baked in hot ashes under the fire.

In recent time some typical Western meals such as pizza and hamburgers started gaining popularity in Belarus.

 

 

 

Recipes:

 
 

Draniki

12 medium potatoes
1-2  tbsp flour
7-8 tbsp vegetable oil
1 egg
1/2 glass of sour milk, salt

1. Peel the potatoes and grate them, add flour, sour milk or kefir, egg, salt and mix everything.

2. Heat the oil in a large frying pan. Lay the potato mass with a tablespoon in separate small pan-cakes (each no more then 10 cm / 4" in diameter). Cook until crisp and browned, then turn on the other side.

3. Serve hot with sour cream.

 

Village Style Machanka

200 g (approx. 1/2 lb) of pork ribs
200 g of village-style sausage
100 g (3.5 ounces) of salted beef
2 tbs of wheat flour
bay leaf, salt, pepper
1 onion (medium size)

Cut of pork ribs, village-style sausage and fry everything. Fry separately salted beef.

In cold water dissolve wheat flour and pour this mix, while constantly  stirring, in a saucepan with boiling water. Add bay leaf, some salt, pepper, finely chopped onion, fried salted beef, sausage and pork. Bake everything in the oven for 30 minutes.

Machanka is served with pancakes.

 

Svekolnik
(beetroot soup)

Beetroots,
vinegar,
salt,
cucumbers,
green onions,
dill,
radish,
eggs,
kvass (optionally)

Peel, carefully wash and then dice young beetroots (with leafstalks that are cut in small bits) then boil in a small amount of water with vinegar till they are done. Add some cut beet tops and salt 10 minutes before ready, leave to cool down. Wash fresh cucumbers, peel them, then dice. Sort out green onions, dill and radish. Wash everything and cut separately. Chop eggs into small bits. Pour kvass into cooled beetroot water (if using); add some salt, sugar, diced cucumbers, radish, green onions, dill and chopped eggs. Sour cream is served on the side.

 

 
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