Belarusian national cuisine: the most popular dishes and recipes for their preparation

Belarusian national cuisine 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 a lot of unique soups, salads and other treats that have no analogues in any world cuisine. After reading today's article, you will learn a few original recipes.

The most important nuances

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

In the modern Belarusian cuisine, more products are presented than a few 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. The exception is only for black pepper, cinnamon, cloves, caraway seeds and coriander.

Belarusian cuisine, whose national dishes are known far beyond this state, has one more feature. Virtually all products used are subjected to long-term heat treatment. Indigenous people prefer stewed and boiled food, more like a porridge. Sometimes these ways of cooking alternate with frying.

Most Popular Dishes

No Belarusian dinner can do without the first. The most popular liquid dishes include a frog. It is made from beets, kvass, onions and sour cream. Sometimes it is added cucumbers and spices.

Another quite popular dish is the so-called journal. It is prepared in several different ways. It can be lean, meat or milk. As a basis for the preparation of a jura, a strained solution of oat flour is used.

In the menu of the Belarusian national cuisine there are a lot of second dishes. They are made from fish, meat and vegetables. Very often on the tables of local residents there is a so-called yuts. 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, fat and meat cuttings. Also Belarusians love boiled or baked fish.

As for desserts, they are baked. Pancakes, pancakes, karavai and all kinds of pies are cooked especially often here. From drinks Belarusians prefer kvass, fruit and berry compotes and alcoholic tinctures.

Cold room

Belarusian national cuisine is famous for its soups. One of the most popular first courses is the cold. In the summer heat, he often appears on the tables of local residents. To prepare two servings of this soup, you will need:

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

To prepare a tasty and light cold, 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 cold is getting ready very quickly. In this he is like many other Belarusian soups. The basis of this dish is kvass. But, if necessary, it can be replaced with a strained broth, in which beets were prepared.

Kvass diluted with a small amount of boiled water. After that, add to it cut into thin strips of cucumber and beets. There also send chopped greens, chopped onions, lemon juice, sugar and salt. A pan of soup is placed in the refrigerator. Before serving, the table is decorated with circles of boiled eggs and seasoned with sour cream.

Potato headstock

It should be noted that the preparation of dishes of the national Belarusian cuisine usually does not take much time and effort. To your family was able to try a potato grandmother, you should check in advance whether you have all the necessary products in your arsenal. In your kitchen should be:

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

Belarusian cuisine, whose national dishes are very simple and nutritious, is quite diverse. But the local population tries to use a minimum of seasonings. Therefore, for the preparation of potato dumpling, only olive oil, salt, ground pepper, sour cream and fresh herbs will be used as additional components.

Two pre-peeled and cut onions are laid on the heated pan and lightly fried. When they acquire a golden hue, they are sent to the chicken fillet scrolled through the meat grinder. The contents of the tank are salted, peppered, mixed well and continue to be fried.

Pre-washed and brushed potatoes are processed with a large grater and combine it with a chopped onion. There, too, add a raw egg, a tablespoon of flour and a slightly cooled chicken forcemeat. All this is poured and thoroughly mixed to a homogeneous consistency.

The resulting mass is spread into the bowl of the multivarka, greased with vegetable oil, cover the device with a lid and activate the "Baking" mode. After about forty minutes the prepared grandmother is taken out, smeared with sour cream, sprinkled with chopped herbs and served to the table.

Kulagas

Belarusian national cuisine has long been famous not only for first and second dishes, but also for desserts. One of them is the cougar. This sweet treat is done on the basis of 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, cowberry, blueberry or viburnum).
• A couple tablespoons of flour.
• Seventy grams of natural honey.

A saucepan with hand-washed and washed berries is placed on a stove. When they are boiled, they add flour, dissolved in a small volume of water, and honey. All is well mixed and kept on minimal heat until a thick viscous mass appears, resembling the jelly. They serve a kulagu with white bread, pancakes and milk.

Verashchaka

This dish can easily claim the title of a business card of the Belarusian national cuisine. It is prepared in several different ways. To make a real verashchak, you will need:

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

The washed, chopped and flavored pork is sent to a hot pan and fried from all sides. In the same bowl, shredded onions are sent. After that, the contents of the frying pan are transferred to the saucepan, poured with bread kvass and sent to the stove. After ten minutes the verashchaku is removed from the fire and served to the table.

Belarusian potato peel potatoes

To prepare this dish, you need a minimum set of products. And most of them are always present in every house. In this case, your kitchen should be:

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

Washed and brushed vegetables are processed with a small grater. The resulting mass is combined with raw eggs and salt. All mixed well, spread with a spoon on a hot frying pan, greased with sunflower oil, and fried on both sides. Serve potato pancakes with sour cream.

Belarusian sausages

This dish will be a real decoration of the festive table. Unlike store sausages, there are no harmful additives in home analogues. Before you approach the stove, be sure to check that 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 fat.

In addition, it is important that you have at hand a natural shell and salt. As a spice, cumin and ground pepper will be used.

Bacon and pork flesh cut into pieces or scroll through a large grate grinder. In the resulting minced salt and spices are added. All mix well. Finished mass is filled with a natural shell. You can do it with a special nozzle. The length of each sausage should not exceed 70 centimeters. The stuffed shell is bandaged on both sides, gently pricked with a fork and immersed in boiling salted water with a laurel leaf. Twenty minutes later, the sausages are taken out of the pan. At will they are fried in a frying pan.

Porridge in Vitebsk

Belarusian national cuisine Is very diverse. It presents a huge number of original dishes, cooked on the basis of cereals. One of the most popular treats is porridge in Vitebsk. To weld it, you need to stock up in advance with all the required components. In your pantry there should be:

• 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 brushed potatoes are immersed in salted water and boiled until cooked. After that, milk is added and mashed. The resulting mass of salt and pepper to taste, combined with the pre-washed rice, put in a mold and sent to the oven. Bake porridge in Vitebsk at one hundred and sixty degrees for forty minutes. Serve this dish with fresh or stewed vegetables.