Get a taste of tradition: what dishes is Belarus famous for?

Exquisite delicacies from the menu of the gentry and no less attractive finds of peasant housewives - over the centuries-old history our country has accumulated many gastronomic calling cards. We will tell what you should definitely try to get to know the culinary heritage of Belarus.

Although potatoes appeared on our lands relatively recently, they have become one of the main products in Belarusian diet. Every housewife has her own recipe for "second bread". It is not without reason that the tradition of preparing dishes from grated potatoes is recognized as an intangible historical and cultural value.

The most famous delicacy is draniki. There are countless ways to cook them. The most common recipe is this: grate potatoes on a fine grater, add onion and salt, fry small pancakes from this dough in vegetable oil or lard until golden brown. Some add a juicy filling of minced meat, mushrooms, vegetables and even cottage cheese.

In addition, different parts of the country have their own names for this dish. For example, in Vitebsk region you can find the names "deruny", "kartoplyaniki", "bulbeshniki", "drachi".

Babka is also popular. Initially, this was the name of a flour treat. In 19th century cookbooks, this is the name given to sweet yeast pastries. It is believed that the prototype of babka was the Middle Eastern kugel – a casserole made from vegetables, flour and eggs.

Over time, the recipe has changed. As a rule, fried lard and onions are added to the grated potato dough, and the resulting mass is baked in a deep frying pan or in pots. Babka is usually eaten with sour cream, fresh or sour milk.

Vereshchaka has been known since the mid-18th century. Currently, the dish is widespread throughout Belarus under the name "machanka". They say that the dish was named after the court chef of the King of the Polish-Lithuanian Commonwealth Augustus III. He was the author of a special way of serving sausage: sausage, which was cut into circles on a plate, put pieces of lard and poured with hot sauce. It had to be eaten with a spoon. Later, the treat began to be served not only at palace lunches: it even appeared in the peasant diet. The popularity of the dish is also indicated by the fact that in the episode of a family lunch in "Novaya Zemlya" by Yakub Kolas, vereshchaka is designated as the main delicacy.

Beetroot soup has been prepared for a long time not only in Belarus, but also in neighboring countries. Its composition varies from settlement to settlement. The 19th century book "The Lithuanian Cook" lists dozens of variations of this dish. As a rule, the cold soup is prepared from beets on bread kvass, kefir or sour milk. Sorrel, fresh cucumbers and various greens are often added to it. 

Tender and airy drachena was served both on weekdays and holidays, complementing the dish with mushrooms, grated potatoes and other additives. According to the classic recipe, it is necessary to brown small pieces of lard in a frying pan and then pour dough over them. Pre-beat the salted mass of eggs, milk and wheat flour. When the edges of the drachena are set, it is left under the lid until it becomes fluffy. Before serving, the dish can be poured with melted butter.

Bigos was served in the old days both in noble palaces and in peasant houses. Simple ingredients and satiety are the secret of its popularity. The main ingredients have always been fresh cabbage and sauerkraut, as well as minced meat and sausages. It is believed that bigos is a local interpretation of an Italian dish, which became known in the territory of modern Belarus thanks to Bona Sforza, the wife of the Grand Duke of Lithuania Sigismund I.

Magnates could afford dishes that were exotic for our territory. Even from local products, rather specific treats with unexpected combinations of ingredients were prepared for them. In addition, the high gentry followed European fashion. Thus, the famous Radziwills borrowed a special way of preparing pike perch from the Austrian royal menu.

The fish was boiled in wine with pepper and lemon zest added. Then it was seasoned with sauce. The dish was served with mushrooms and pike-perch fillet cutlets and breadcrumbs.

Pyachisto is large pieces of meat baked on a fire or stewed in a closed dish. Traditionally, pork or poultry was rubbed with salt and caraway seeds, then placed in the oven with grated onions for an hour. Pyachisto is usually served with mushroom sauce.

Dumplings with souls have long been a ritual dish for remembering ancestors. It has a very deep symbolic meaning. The minced meat filling is the soul of a person, and the dough made from grated potatoes is the body. This explains the unusual name of the dish. Soon the treat became so popular that it began to be prepared not only on Grandfathers' Day, but also on other important dates of the folk calendar. 

To make dumplings, add eggs and salt to grated potatoes. Add onion, pepper and cumin to minced pork and beef. Then form balls with the filling and boil them in salted water for about half an hour. Serve the dumplings with sour cream.

Zurek soup is prepared on the basis of a strained solution of oatmeal. The flakes are poured with hot water and left in a warm place for several days. The leaven, strained through cheesecloth, is poured into the broth with meat and lightly fried vegetables. Pepper, caraway, bay leaf and garlic complement the flavor palette. This is how can get a traditional oatmeal soup, known in the Slavic lands since the 12th century. There is also a lenten version of the dish, in which the meat is replaced with mushrooms.

Kulaga (sort of hasty pudding) is an ancient dessert that our ancestors prepared for important holidays many centuries ago. It is based on rye flour and fresh berries. The mixture of blueberries, strawberries or raspberries is boiled for a long time over low heat. Then flour and a little honey are added. This mixture is kept in the oven until its consistency becomes close to jelly. Kulaga is eaten cold as a separate treat or with pancakes.

Belarusian peasants often served nalistniki with various fillings on the festive table. Unlike regular pancakes, they are very thin and light. They are made from egg dough. Like many other dishes, pancakes were endowed with symbolism. They were associated with the awakening of the sun. And the first baked pancake was always left by the housewives for deceased ancestors and therefore given to birds.

Our ancestors loved the aromatic sbiten. Its first mentions date back to the 12th century. The hopped drink was consumed not only cold, but also warmed up. In addition to hops, it contains honey, various herbs and spices. For example, St. John's wort, calamus and sage were added in the past. There are also more exotic recipes. For christenings in Vitebsk region, a special sbiten with radish and horseradish has been prepared since time immemorial. This drink was valued not only for its excellent taste, but also for its healing properties. In folk medicine, it was used to strengthen the immune system and fight scurvy. 

Krambambulya is a strong drink with a rich history. It is believed that it appeared thanks to a Dutchman who settled in the Polish-Lithuanian Commonwealth in the 16th century and founded his own alcohol production. Initially, krambambulya was called juniper vodka, but over time the recipe has changed. Today, the most popular version of the drink is with nutmeg, honey, cinnamon, cloves, black and red pepper.