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Belarusian Cuisine

Belarusian Cuisine

Belarusian Cuisine History

Belarusian cuisine has been formed over many centuries. During the process of formation, much came from cuisines near the surrounding territories - Ukrainian and Russian cuisine. European influence also had an important impact on the national cuisines of Lithuanians, Latvians and Poles. Initially, the use of meat in Belarusian cuisine was very low. The technology for processing lard was a more popular tradition, but had minor differences from the recipes for preparing lard in Ukrainian cuisine. It is also important to talk about an interesting feature of mushroom processing. In Belarusian cuisine recipes, mushrooms do not go through the stages of marinating or frying, as in Russian cuisine, but are mainly dried and subsequently ground into flour. Of course, Belarusian cuisine https://kashevar.com/en/recipes/belarus has its own unique characteristics that distinguish it from all other national cuisines of the world. Going through different stages of development, the cuisine of Belarus makes a significant contribution to the environment of culinary art. Belarusian recipes allow us to consider Belarusian cuisine as an interesting part of the world culinary art.

The Role of Potatoes in Belarusian Cuisine Recipes

In a historical context, it should be said that the appearance of such a root vegetable as potatoes in Belarusian cuisine came much earlier than in the cuisine of related Slavic peoples - almost 100 years earlier. Ultimately, it was potatoes that made up the bulk of Belarusian dishes and became the main ingredient in various recipes. The most characteristic feature of Belarusian cuisine is the use of grated potatoes, in contrast to Russian or Ukrainian cuisine.

It should be said about three main types of processing of potatoes before using them in a specific recipe:

  • potatoes are raw, they are processed on a greater, then excess moisture is removed from them - they are simply squeezed out;
  • in a similar manner, bring to the desired consistency, but do not squeeze out;
  • prepare the potatoes in the form of mashed potatoes and then add everything you need.

One way or another, Belarusian potato fritters - draniki, which are usually served with sour cream, have occupied their culinary niche among related Ukrainian and Russian cuisines.

Meat Dishes of Belarusian Cuisine

Ultimately, meat occupied an important place in Belarusian cuisine. As an example, we should highlight the so-called bigos - a dish approximately brought to Belarus from Lithuania or Poland. The concept of bigos is primarily the use of meat in combination with sauerkraut. The variations in preparing bigos are quite varied; the most popular option remains the use of white cabbage, pork or game as meat. Another interesting dish that involves a meat base is zeppelins, the base here is also grated potatoes, but mixed in equal consistency with minced meat or cottage cheese. Zeppelins are served with sour cream and fried lard. In general, most of the main dishes of Belarusian cuisine have a consistency close to soups - partly liquid, partly thick.

Belarusian Cuisine and Its Features

Belarusian cuisine is in many ways quite restrained; it is not characterized by a large number of spices; the main spices can be called grated horseradish, coriander, and pepper. Everything related to spicy seasonings had no historical background. Along with neighboring Slavic countries, Belarus is characterized by the use of various kinds of pickles - cucumbers, tomatoes, sauerkraut. Sweets are also represented by a few types of dishes - shortcakes, pancakes, cookies. The main feature of Belarusian cuisine is not the extensive use of ingredients, but the direct approach to cooking. Various variations in technology - casserole, boiling, simmering, stewing. Many recipes of Belarusian cuisine are prepared in separate clay pots.