Belarus Foods: 20 Most Popular Belarus Dishes. Belarusian cuisine is characterized by its abundance of meat, vegetables, and potatoes, which is considered to be the main characteristic of the entire cuisine.
Potatoes are so popular in Belarus that it is the country with the highest per capita consumption of potatoes in the world.
1. Sorrel Soup
Sorrel soup can be made by boiling water or broth, adding sorrel leaves, and adding salt. It can be made with spinach or garden orache, as well as chard or nettle, and sometimes dandelion goutweed, or ramsons.
It can also be made with or without sorrel. Sorrel soup usually includes egg yolk or whole eggs, potatoes, carrots, or parsley root, as well as rice. In Ukraine, sorrel borscht often includes beetroot.
In Poland, Ukraine, Belarus, and Russia, sorrel soup is usually made with any broth. It can be served hot or chilled. Smetana (Eastern European sour cream) is often garnished with sorrel soup. – Belarus Foods
Naleśniki is a type of thin pancake that can be filled and rolled, either sweet or savory. The batter is made with flour, eggs, milk, water (preferably carbonated), and a pinch of salt, with optional ingredients such as sugar, oil, or butter.
The pan for frying usually does not need to be greased. Sweet fillings include jams, preserves, fruit, and cheese, while savory fillings can include cheese, meat, mushrooms, or sauerkraut.
Once filled, the pancake is rolled or folded into a triangle and can be fried until golden or baked in the oven. Naleśniki can be served with honey or syrup, topped with fruits, or sprinkled with confectioners’ sugar, and should be eaten while still warm. – Belarus Foods
Sbiten is a popular hot winter drink in the East Slavic region Ukrainian and Russian. With its deep purple color, it can be enjoyed with varying levels of spiciness and sweetness, depending on the recipe.
Despite being compared to Russian Glühwein in the past, sbiten typically does not contain any alcohol. In addition to being served hot, modern Sbiten can also be enjoyed cold during the summer or added to tea or coffee. – Belarus Foods
4. Olivier Salad
The introduction of Olivier salad by a Belgian cook in the 1860s swiftly garnered immense popularity among the residents of Moscow. Presently, the inclusion of Olivier salad has become an essential component of New Year celebrations, often referred to as Russian salad.
As a result of shared historical ties with the Soviet Union, this traditional Russian salad has gained widespread recognition in other post-Soviet nations, particularly in Belarus.
The specific recipe may vary slightly based on individual family preferences. Nevertheless, the most commonly used ingredients consist of diced boiled potatoes, carrots, diced pickles, green peas, eggs, onions, diced cooked chicken, or sausage. The completed salad is seasoned with salt and pepper and dressed with mayonnaise. – Belarus Foods
Sirniki’s popularity has spread throughout Eastern Europe due to its delightful taste and simplicity. These small crumpets, made from cottage cheese, are fried on a hot pan until golden on both sides.
Typically served for breakfast or dessert, Sirniki is accompanied by jam and sour cream after a main course. In addition to cottage cheese, the recipe calls for eggs, flour, and sugar.
However, some families opt to include raisins, dried fruits, or poppy seeds for added flavor. Alternatively, newer recipes propose cooking Sirniki with banana for a unique twist. – Belarus Foods
A well-liked dish in Belarus and northeastern Poland, known as babka Ziemniaczana, is the savory potato babka.
It is prepared using grated potatoes, eggs, onions, and smoked, boiled, or fried bacon and sausage. The dish is baked in a crock and can be served with a sauce of sour cream and pork flitch.
The texture of the dish can vary from a flaky potato pie to a dense potato pudding, depending on the recipe and cooking method. – Belarus Foods
Karavai is typically served during weddings and holds significant symbolic value. It has continued to be a part of wedding traditions in Belarus, Russia, Ukraine, and among Russian and Ukrainian communities abroad.
Its origins in Belarus, Russia, and Ukraine can be traced back to ancient Rus’ customs of hospitality and celebration. A comparable bread, known as Korowaj, is produced in certain regions of eastern Poland. The bread-and-salt ceremony of welcome often includes a round Korovai. – Belarus Foods
Vareniki is made of the same dough but with a different filling. It has a slightly different shape. It’s more like an under-folding Pelmeni.
It’s stopped halfway to make it look like a half-circle like a Gyoza. But now it’s more appropriate for the fall season. Vareniki is the perfect comfort food. It’s not too heavy, but it’s not too light either.
To make it even more comforting, you can add some extra caramelized onions or bacon. But the real star of the show is the sour cream. – Belarus Foods
This traditional Russian holiday dish, known as Russian Holodets, is a type of cold meat jelly that has been enjoyed for centuries. It is derived from the traditional Russian recipe for head cheese, which is commonly found in ethnic delis. Russian Holodets are typically consumed cold from the refrigerator and are typically served with horseradish sauce or mustard. – Belarus Foods
10. Herring Under a Fur Coat: Herring Salad
The layered salad known as dressed herring consists of diced pickled herring, grated boiled eggs, vegetables such as potatoes, carrots, and beetroots, chopped onions, and a generous amount of mayonnaise.
Depending on the variation, some versions of this dish may include a layer of fresh grated apple, while others do not.
The salad is then topped with a final layer of grated boiled beetroot, which is covered with mayonnaise, giving the dish its distinctive deep purple hue.
To enhance its presentation, dressed herring salad is often garnished with grated boiled eggs, including both the whites and yolks. – Belarus Foods
When you think of Belarusian cuisine, the first thing that comes to mind is probably the potato pancake. It’s a classic dish from German cuisine that was first written down in the early 1800s.
It’s always been called potato pancakes, but the name comes from an old Slavic word that means “to tear”.
The way it’s made is by grating potatoes into small, round pancakes and cooking them in hot oil on a frying pan. It might not look like much, but the flavor is amazing! Draniki usually comes with sour cream and bacon, and lots of different sauces to choose from. – Belarus Foods
The cuisine of Belarussian origin is renowned for its abundance of potatoes, and one of the most popular dishes is the “Tsibriki”. This dish is composed of grated potatoes and cheese stuffing, cooked in a pan with a generous amount of vegetable oil, and is a great way to start a meal. – Belarus Foods
Smazhenka, also known as Belarusian pizza, is a classic dish that’s been around for a while. It looks a lot like pizza, but it’s usually made with a thick batter and a bunch of other ingredients, and then baked in an oven. If you’re a meat lover, you might like it with chicken and mushrooms, or if you’re a vegetarian, you can go for the ham and cheese version. – Belarus Foods
Vinegret is a classic Eastern European salad made with boiled beet, carrots, onion, cucumbers, sour cabbage, and potatoes. It’s easy to make and is a favorite dish at many winter feasts. This salad was first introduced in the early 19th century.
The name is derived from the Greek word for vinegar, which was one of the original ingredients. The original recipe did not include any meat, making it a perfect dish for many religious feasts. – Belarus Foods
Holodnik is a great way to take a break from hot soups and borscht in the summertime. It’s made with beet extract, which gives it its rose-tinted color, and it’s usually served over a bed of beets, cucumbers, and green onions. You can also top it with hard-cooked eggs and some fresh dill. – Belarus Foods
Galushki is a dish that has been associated with a variety of Eastern European culinary traditions and is sometimes confused with other dishes from the region.
This recipe uses the same dough as Hungarian Nokedli, or Galuska, which is also known as German Spaetzle. Halušky is also a popular dish in Slovakia and is usually prepared in the same way as this recipe.
One of the main differences between these two recipes is the inclusion of potatoes, which is more typical of Italian or German cuisine.
Preparation is also different, with some doughs being pushed through holes in the form into boiling water, while others are rolled and cut with a knife before being added to the pot. – Belarus Foods
Kletski is a popular type of dumpling dish found in Belarus, typically served with potatoes and meat. It is traditionally made in the form of flour balls, which are quickly cooked in boiling water or milk.
As time went on, people began to add meat filling to the dish, and some even used it to make soups. This dish is highly popular in Belarus, as well as in many Eastern European countries.
Kletski can also be served as an individual dish with sour cream, fried onions, or roasted chicken, and can be complemented with fresh herbs from one’s garden. – Belarus Foods
Kolduny is a traditional dish in most Slavic cuisine, typically consisting of dumplings stuffed with meat. In Belarusian cuisine, however, it is typically presented as a potato pancake, known as a Draniki, filled with minced meat.
This dish is characterized by the addition of an extra liquid to the finely ground potato, resulting in a thickened mixture that retains its form. It is usually fried on both sides and served with sour cream. In the Polesie region of Belarus, it is often stuffed with boiled river fish and eggs. – Belarus Foods
Pelmen is a type of dumpling originating from Russian and Belorussian cuisine. It is a seasoned meat-filled dumpling wrapped in a thin, unenriched dough.
The origin of this dish dates back to the oriental cuisine, and it is not known when it entered the Slavic cuisine.
Pelmen differs from vareniki in that it is stuffed mainly with meat filling, which may be minced pork meat, lamb meat, beef meat, or a combination of meat and meat filling.
Today, most people in Belarus prefer to make their pelmeni instead of buying it at the convenience store. This is why they have become popular among students and college students. – Belarus Foods
Kvass is a fermented Russian or Belarusian beverage traditionally made with rye bread and traditionally consumed during the summer months.
It has its roots in ancient times and was one of the most popular drinks in Muscovite society. It has also been popular in other Eastern European countries since the Middle Ages and has been produced since the end of the 19th century.
The fermentation of bread is the main source of Kvass, and it is sometimes flavored with fruits, berries, raisins, etc. In modern recipes, Kvass is usually made with dried toasted black rye bread, sugar, and various fruits. – Belarus Foods