Belarusian national dishes: names and recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What recipes of Belarusian national dishes do you know? If you do not own this information, then we will present it in the materials of this article.

General information about Belarusian cuisine

Belarusian national dishes are very popular in our country. Moreover, some housewives mistakenly believe that they are native Russians.

A distinctive feature of Belarusian cuisine is that potato dishes are very common in it, and a variety of sausages, cereals, mushrooms and pork are also quite often used.

Today we will present to your attention only some national Belarusian dishes. Their list is very long and varied. Therefore, we will describe only the most popular recipes.

Bigus with pork and cabbage

Bigus is a dish that is very popular not only in Belarus, but also in Lithuania, Ukraine and even Russia. There are many ways to prepare this dinner. Consider the simplest and fastest.

Belarusian national dishes do not require the purchase of overseas and expensive ingredients. They are made from simple products available to everyone.

So forcooking bigus we need:

• pork - about 400 g;
• carrot - 1-2 pieces;
• various smoked meats - 200 g;
• fresh white cabbage - about 400 g;
• white onion - 2 heads;
• sauerkraut - approximately 400 g;
• spicy ketchup - 100 g;
• pitted prunes - 8 pcs;
• refined oil - apply to taste;
• s alt, seasonings and pepper - apply to taste.

Processing components for bigus

Dishes of the Belarusian national cuisine, the recipes of which we are considering, always turn out not only tasty, but also very satisfying and high-calorie. Before preparing bigus, it is necessary to process all the components. Pork is washed, dried and cut into cubes. Onions are peeled and chopped in half rings. Carrots are freed from the peel and rubbed on a large grater. Cabbage is stripped of surface leaves and cut into thin strips. Smoked meats are chopped into small pieces, and seedless prunes are steamed in boiling water and then chopped with a knife.

Frying the ingredients in a deep saucepan

Practically all recipes of Belarusian national dishes require thorough frying of ingredients. And bigus is no exception to this rule.

Heating sunflower oil in a saucepan, put pork in it and fry it until a crust appears. Then carrots and onions are added to the meat. The ingredients are mixed, covered with a lid and stewed over medium heat in their own juice. After that, smoked meats are added to them andprunes. In this composition, the dish is fried again for several minutes.

Stew on the stove

Belarusian national dishes are very easy to prepare. After the ingredients are fried, they spread sauerkraut and fresh white cabbage, add a couple of glasses of water and simmer under the lid for ¼ hour. After the specified time, ketchup, s alt, seasonings and pepper are added to the products. After mixing the components, they are again stewed for 45 minutes.

How to serve?

National Belarusian dishes, photos of which are presented in this article, are served at the table along with a slice of bread and herbs. Bigus is laid out in a deep plate and, if desired, flavored with sour cream. With such a dinner, you can satisfy not only your family members, but also a large number of invited guests.

Bacon and Mushroom Baked Potatoes

What is the name of the dishes of the Belarusian national cuisine? Their names are very simple and understandable to everyone. As a rule, they are similar to Russian dishes, but may sound a little different (zhur, ear, dumplings, potato pancakes, drachena, sorcerers, kindyuk, machanka, zrazy, knuckle, etc.).

So how to cook national Belarusian potato dishes? For this we need:

• potato - 1 kg;
• smoked bacon - about 300g;
• dried porcini mushrooms - approximately 100 g;
• refined oil - 30 ml;
• sea s alt, dried rosemary, black pepper, sweet paprika - apply to taste.

Preparing products

Before preparing a delicious Belarusian dish, dried porcini mushrooms are sorted and rinsed under running water. Then they are poured with boiling water so that they are completely immersed in it. In this form, the mushrooms should swell for about an hour. Meanwhile, start processing other ingredients.

The bacon is cut into strips, and the potatoes are peeled and chopped into 4 wedges.

The mushrooms are taken out of the infusion, washed again and boiled over a fire for about ¼ hour. After that, they are removed, and potatoes are placed in the same broth. As soon as the liquid boils again, it is s alted. After 7 minutes, the potatoes are removed.

Shaping and baking the dish

A baking sheet is used to prepare delicious food. It is covered with foil, and then the potatoes are laid out. Place bacon and mushrooms on top. The ingredients are flavored with s alt, vegetable oil, rosemary, paprika and pepper.

The oven is heated to 180 degrees, and then the filled baking sheet is placed. The dish is cooked for 20 minutes.

Serve for dinner

After the potatoes become soft, the baking sheet is removed, and the contents are split into plates. Moreover, not only vegetables are laid out in each serving, but also bacon with mushrooms. From above, a ready-made dinner can be poured with fat sour cream and sprinkled with fresh herbs.

Belarusian meatballs

Belarusian national dishes are always easy to prepare. And meatballs are no exception.

To make them at home, we need:

• millet - about 200 g;
• cold water - about 300 ml;
• fat milk - 300 ml;
• large raw eggs - 2 pcs;
• granulated sugar - big spoon;
• table s alt - 1/4 dessert spoon;
• refined oil - optional.

Cooking the base

Before frying Belarusian meatballs in a pan, you should prepare the dough. For this, millet porridge is boiled using a mixture of full-fat milk and drinking water.

When the viscous porridge is ready, add s alt and sugar to taste, and then mix thoroughly. After waiting for the base to partially cool, beaten eggs are laid out in the same bowl. Having re-mixed the products, they begin to prepare meatballs.

Fry products in a pan

Having kneaded a kind of millet porridge dough, you can start frying. To do this, take an ordinary thick-walled frying pan and pour oil into it. Having strongly heated the vegetable fat, put the dough into the dishes, using a tablespoon for this. You can cook about four to five meatballs at a time in a standard frying pan.

Frying the products on one side (for two to three minutes), they are carefully turned over to the other.

After the meatballs are cooked, they are removed from the pan with a spatula or fork and placed on a large plate. As for the empty stewpan, a new batch of products is laid out in it and cooked in the same way.

Howpresent to guests?

As you can see, there is nothing complicated in the preparation of Belarusian meatballs. After all the products are fried, they are presented to the table. In addition to this dish, fresh honey, sour cream or jam is served.

Pancakes in a frying pan

Pancakes are Belarusian potato pancakes. To prepare them, we need a small set of products, namely:

• medium potatoes - 3 pcs;
• raw large egg - 1 pc.;
• flour - about 4 large spoons;
• table s alt - a pinch;
• refined oil - for frying.

Making the base

Dough for Belarusian potato pancakes is prepared easily and simply. To do this, peel medium potatoes, and then rub them on a large grater. After that, table s alt, a raw chicken egg and light flour are added to the vegetables. After mixing the components, a thick mass is obtained with visible potato inclusions.

If desired, freshly ground black pepper and grated onion can be added to this dough. This will give the pancakes a special aroma and taste.

Frying process

After kneading the potato base, they start frying it. To do this, vegetable oil is heated in a thick-walled pan, and then the dough is spread using a large spoon.

Belarusian pancakes should be fried according to the same principle as regular pancakes or meatballs. After waiting for the redness of the underside of the products, they are turned over with a fork and cooked moresome time.

After frying one batch of potato pancakes, they are laid out on a plate, and a new one is placed in the pan.

Serving family members

Belarusian potato pancakes are served hot. It is recommended to use them together with sour cream and tomato sauce, as well as sweet hot tea.