Recipes in Belarusian. Belarusian national dishes: a creative approach to familiar products. Potato pancakes with carrots

16.11.2019

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.

Preparing a recipe Buckwheat 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 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 whites 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 prepared 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. Stir into cooled mashed potatoes egg and mix.

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 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 egg

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 to stir-fry tomato paste 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.

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.

Most 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?”.

So let's get started. When compiling the rating, we carefully studied various sources, which contains dishes of modern Belarusian cuisine and old Belarusian cuisine (let's call it that). And we studied how the diet ordinary people, and "freeze" the gentry.

1. Verashchaka

Photo source: oede.by

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 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 the Belarusian cuisine, you can find at least a dozen different “machankas”. We can be proud of these specialties (signature dish).

2. Beetroot

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But the second specialty that Belarusian cuisine can be proud of is, of course, cold soups 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", prepared 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 tender 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.

3. Draniki

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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 potato pancakes, 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 - a grandmother or "bulbian dragon".

4. Krambambulya

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What is the national cuisine without a unique, local strong alcoholic drink. The Czechs are proud of their Becherovka, the Germans are proud of their schnapps, the British are proud of their whiskey, the Russians are proud of their vodka. You can go on for a long time. We also have our own strong drink, which recent years ten is strongly associated with the musical project of Lyavon Volsky. To be fair though, he hadn't been associated with anything before.

Recipe: This drink and its recipe are firmly forgotten by alcohol producers and restaurateurs. And it could turn out to be an interesting brand for tourists.

Ingredients: 0.5 l. vodka or alcohol, a glass of water, a quarter of chopped nutmeg, 1-2 tbsp. spoons of honey, 1 teaspoon of cinnamon, 4 teaspoons of crushed cloves, red and black pepper.

Cooking process: Take vodka or alcohol, pour a glass and mix with the same amount of water. Add nutmeg, honey, cinnamon, crushed cloves, 4-5 grains of bitter red pepper. Heat it all up and boil for 10 minutes. Then carefully pour in the rest of the vodka and leave in a sealed container for 5 minutes, strain through 4 layers of gauze into a bottle, throwing 2-3 peas of black pepper into it before that.

5. Belarusian sour black bread

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When I come abroad, I am always surprised at how tasty bread is in Belarus. Black sourdough bread has always been popular with us. Its "industrial" representative is the famous "Narochansky". Such delicious bread, which, moreover, practically does not get stale, you will not try abroad.

Recipe: We present the traditional recipe for making bread, according to which our grandmothers baked it in real ovens.

Ingredients: flour, water, salt.

Cooking process: The dough is kneaded in the evening, and the bread is baked in the morning. Water is added to the flour and kneaded. It should not be a very thick dough. To make the dough sour and fit well, cover it with a lid and put it overnight in a warm place. The dough is fermented with the help of the so-called “roshchyna”, which, as a rule, is a small piece of dough left over from the previous baking.

In the morning, add flour and salt to the dough, knead the dough with your fists. To keep the dough well behind the hands, they are periodically moistened with water. On a wooden shovel sprinkled with flour, put a piece of dough, smooth it with your hands and place it in a hot oven. On the test in front of the stove, they always drew a cross. Bread is considered ready when the steam from it rises evenly.

The Czechs are proud of their Mationi mineral water. This is their brand, in the promotion of which they invest a lot of effort and money. And these efforts are bearing fruit. Belarusian sourdough bread is not just our brand, which has not yet been promoted, it is the pride of the Belarusian people.

6. Chowder of beer

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Czech Republic and Germany are considered beer countries. It is a pity that Belarus did not join this duet. But the beer traditions in their time on the Belarusian lands were very extensive. It is worth reading Henryk Sienkiewicz - whatever feast at Pan Zagloba's, beer or honey or beer stew with cheese or sour cream. But time decreed otherwise and, unfortunately, beer in Belarus gave way to stronger and more harmful vodka.

Ingredients: 1 l. beer, sugar, 6 egg yolks, ginger, bread toasts.

Cooking process: Boil beer, put sugar to taste, whipped yolks, you can add ginger. Serve soup with croutons.

7. Kulaga

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National cuisine without your own dessert is inferior. There are many interesting sweet dishes in the Belarusian culinary tradition, but we considered kulaga worthy of being included in the top ten.

Recipe: Kulaga is a wonderfully sweet dish made from fresh berries.

Ingredients: 400 g of berries (blueberries, lingonberries, mountain ash, viburnum or raspberries), 70 g of honey, 2-3 tbsp. spoons of wheat flour.

Cooking process: Sort fresh berries, rinse, put on fire. When the berries are boiled, add wheat flour diluted in a small amount of water, and add honey or sugar. Stir and cook over low heat until the dish acquires the consistency of jelly. Kulaga is served with pancakes, white bread and milk.

8. Piachisto

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Sweet is good, but any cuisine is primarily distinguished by meat dishes. One of them is Pyachisto. This is a lamb dish. An attentive reader will ask: “What kind of lamb is in Belarus, we are not in the Caucasus mountains?” Yes, indeed, we do not have mountains, but before the start last war sheep breeding on the territory of Belarus occupied a leading position in the balance of all animal husbandry. After the devastating war, this industry, traditional for Belarusians, was decided not to be restored. Gradually (and perhaps rapidly) lamb disappeared from the diet of Belarusians. But many recipes remain, and the most interesting of them is "Pyachysty".

Recipe: There are many references to the mysterious “Pyachysto” in the literature. But there is no exact recipe anywhere. Why is that? After all, so many researchers dealt with culinary issues.

Ingredients: Mutton.

Cooking process: Lean lamb is baked in large pieces (usually the entire back).

This is all that is known about this mysterious dish. But this little description paints a very appetizing picture.

9. Sbiten

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The top ten will not be able to do without a soft drink. Sbiten is more than suitable for this role. It is useful, it quenches thirst and it is certainly very tasty. It should be noted that there are many recipes for sbitni. Today it is more associated with a soft drink (you can buy it cold in some stores), but the classic sbiten was consumed very hot. Imagine a traditional recipe.

Recipe: Sbiten can be both alcoholic and non-alcoholic. In addition to spices, it is advisable to add herbs to sbiten.

Ingredients: water, honey, pepper, cloves, bay leaf, nutmeg.

Cooking process: Boil water with honey (you can use sugar or molasses), put pepper, cloves, bay leaf, grated nutmeg, and other seasonings to taste. Sometimes beer or alcohol is added to sbiten. Drink hot.

Sbiten was popular in Belarus in the 18th-19th centuries. AT traditional medicine used as an antiscorbutic.

10. Racks

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In our opinion, the top ten should be closed by a dish that can claim to be the national Belarusian fast food. There were quite a few of these dishes. But for potato pancakes, the role of fast food is not enough, for Belarusian homemade sausages it is trite, but Polissya pancakes “Nalisniki” are great for this role.

Recipe: Nalisniki are traditional Polissya pancakes, the recipe of which was recorded during one of the ethnographic expeditions in the Rechitsa region. I am sure that this dish is familiar to many, but you will never try such pancakes in street stalls.

Ingredients: flour, milk, cottage cheese, cheese, butter.

Cooking process: Flour is mixed with fresh milk and mixed to a rare dough. Thin pancakes are fried in a hot pan. Pancakes are stuffed with cottage cheese or cheese, wrapped in a tube or folded four times. Pancake is smeared with butter on top and fried in a pan. Fried pancakes are put in a pot, butter or sour cream is added and stewed in an oven.

At least two dozen interesting Belarusian dishes did not fit in our rating. One thing pleases, this rating in our blog is the first, but not the last.

Most 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?”.

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.