The national cuisine of Belarus

1.

T H E N AT I O N A L
CUISINE OF
BELARUS
I T S D I S H E S A N D F E AT U R E S

2.

THE HISTORY OF THE NATIONAL
BELARUSIAN CUISINE
Agriculture, the main activity of the Belarusian
people, had a considerable influence on the
formation of the cuisine. The indigenous menu
was rich in pastries and vegetable dishes.
Meat was also present in the diet.
But, it was consumed less than vegetable food. Mushrooms,
lard and potatoes are especially popular both before and
now. The main difference between the diet of Belarusians
and the diet of many other nations is the complete absence
of sweets and dairy dishes, which were replaced with pies,
pancakes, jelly.

3.

DRANIKI
The most popular and recognizable dish of
Belarus. Depending on the serving, it can be
either independent or an addition to other
dishes. Pancakes are made from grated raw
potatoes, to which egg, garlic or onion, spices
and a small amount of flour are added as
binding elements.
In the traditional version, flour was not included
in the composition, since its role was performed
by starch released from potatoes. Pancakes are
baked in the form of thin pancakes in a hot frying
pan with vegetable oil or melted lard, and served
with sour cream or some kind of sauce

4.

BEETROOT SOUP
/ KHOLODNIK
Kholodnik is a traditional
Belarusian soup that has
gained popularity in the
cuisines of different
countries. It is made from
beetroot broth and boiled
beetroot.
The main ingredients are
diluted with beetroot
tops, fresh cucumber,
green onion, dill, boiled
eggs.
Many people use kvass
instead of beet broth and
add horseradish to it.
Beetroot is necessarily
served cold and seasoned
with sour cream.

5.

NALISTNIKI
Spite of the unusual name, nalistniki are
everyone's favorite and familiar pancakes
with filling. They can be with sweet filling,
meat, with cabbage. Depending on it, the
leaves can serve as both a main dish and a
dessert.
PORK RINDS
Pork rinds are not a separate dish, but rather a
component to them. They are added to the first
and second courses to give them richness,
piquancy, satiety. Pork rinds are small pieces of
well–fried fatty meat or lard, from which almost
all the fat is melted. Most often it is prepared
from the abdominal part of a pig

6.

T H A N KS
FOR
WAT C H I N G !