Food in Belarus
In a nutshell, there are potatoes, pig, beef, and bread.
You’ve come to the correct spot if you’re searching for a national gourmet dinner. The majority of the goods and components are organic, and radiation levels in the food are continuously monitored to prevent contamination.
“Use fresh aurochs, and if you don’t have any, use elk instead.”
Adapted from a Belarussian recipe from the 18th century
Modern Belarusian food is founded on ancient national traditions that have evolved through time, with parallels to Russian cuisine. The basic techniques of traditional Belarusian cuisine, however, are carefully preserved by the people.
Dishes prepared with potatoes, known as “the second bread,” were popular in Belarusian cuisine. Belarusians popularize their favorite potato via poems, songs, and dances. There are potato cafés across the nation where you may sample different potato meals. Potato is used in numerous salads and is served with mushrooms and/or meat; it is used to make various pirazhki (patties) and baked puddings. Traditional draniki (called as “latkes” in North America, but eaten exclusively with sour cream, never apple sauce) are the most popular among Belarusians. They are thick pancakes made with shredded potatoes. The vast variety of potato dishes in Belarusian cuisine may be attributed to the country’s natural climatic conditions, which are favorable for producing highly starched and delicious varieties of potatoes.
Meat and meat products, particularly pork and salted pig fat, play an important role in Belarusians’ diets. According to a popular saying, “there is no fish more delicious than tench, and no meat finer than pig.” Salted pig fat is smoked and seasoned with onions and garlic. One of the typical holiday meals is pyachysta. This is sucking pig, chicken, or big pieces of pork or beef that has been cooked, stewed, or roasted. Meat dishes are often served with potatoes or vegetables such as carrots, cabbage, black radish, peas, and so on. Many vegetable and meat dishes are traditionally cooked in unique stoneware pots.
Belarusians favor yushka, galki, and baked or boiled river fish with no particular spices among fish dishes. Onions, garlic, parsley, dill, caraway seeds, and pepper are the most often used spices in Belarusian cuisine; they are used sparingly. Nonetheless, the national meals are substantial and delicious. Fresh, dried, salted, and pickled mushrooms are available, as are berries such as bilberry, wild strawberries, red whortleberry, raspberries, cranberries, and others. Zacirka is the most popular flour dish. Pieces of specially made dough are cooked in water before being topped with milk or salty pig fat. Belarusians prefer whole milk, which has influenced certain techniques of producing yoghurt and klinkovy cottage cheese. Milk is often used in Belarusian cuisine to thicken vegetable and wheat dishes.
Drinks in Belarus
Beer and soft drinks are readily accessible.
Non-alcoholic beverages often consumed include Kefir, which is a kind of sour milk comparable to yogurt, Kvas, and Kompot.
The most popular alcoholic beverages are vodka (harelka), harsh herbal nastoikas (particularly Belavezhskaja), and sweet balsams.
Krambambula is a typical medieval alcoholic beverage that may be purchased in most shops or ordered at a restaurant. It’s a powerful drink, but its flavor is considerably milder than vodka’s.
Medovukha (or Myadukha) is a honey-based alcoholic beverage that tastes a lot like mead.
Sbiten is a mix of kvass, another popular soft alcohol drink, and honey.
Berezavik, also known as biarozavy sok, is birch tree juice that is gathered in March from tiny holes in birch tree trunks without harming the plants. This extremely pleasant alcohol-free drink is an excellent thirst-quencher in hot weather and comes in a variety of flavors.