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 mistresses mistakenly believe that they are native Russian.
A distinctive feature of Belarusian cuisine is that it is very common dishes of potatoes, and also quite often used a variety of sausages, cereals, mushrooms and pork.
Today we will bring to your attention only some national Belarusian dishes. Their list is very long and varied. Therefore, we 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 the mentioned lunch. 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, for cooking bigus we need:
- pork - about 400 g;
- carrot - 1-2 pcs.;
- different smoked meats - 200 g;
- fresh white cabbage - about 400 g;
- white onion - 2 heads;
- sauerkraut - about 400 g;
- hot ketchup - 100 g;
- seedless prunes - 8 pcs.;
- Refined oil - apply to taste;
- salt, seasoning and pepper - apply to taste.
We process components for bigus
Dishes of Belarusian national cuisine, the recipes of which we are considering, always turn out to be not only tasty, but also very satisfying and high-calorie. Before preparing a bigus, it is necessary to process all the components. The pork is washed, dried and cut into cubes. Peel and chop the onion 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 lightly chopped, and seedless prunes are steamed in boiling water, and then chopped with a knife.
Deep Fried Ingredients
Almost all recipes of Belarusian national dishes require careful roasting of ingredients. And bigus is no exception to this rule.
After warming the sunflower oil in a saucepan, pork is laid in it and fry it until a crust appears. Then add carrots and onions to the meat. The ingredients are mixed, covered and simmered over medium heat in their own juice. After that, smoked meats and prunes are added to them. In this composition, the dish is once again fried for several minutes.
Stew on the stove
Belarusian national dishes are very easy to prepare. After the ingredients are fried, sauerkraut and fresh white cabbage are spread to them, a couple of glasses of water are added and stewed under the lid for ¼ hour. After the specified time, ketchup, salt, seasonings and pepper are added to the products. After mixing the components, they are again extinguished for 45 minutes.
How to serve?
Belarusian national dishes, photos of which are presented in this article, are served to the table with a piece of bread and herbs. The bigus is spread 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.
Baked Potato with Mushrooms and Bacon
What are the dishes of Belarusian national cuisine called? Their names are very simple and understandable to everyone. As a rule, they are similar to Russian dishes, but they may sound somewhat different (jour, ear, dumplings, potato pancakes, drachan, sorcerers, kindyuk, machanka, zrazy, shank and so on).
So how to cook national Belarusian potato dishes? For this we need:
- potatoes - 1 kg;
- smoked bacon - about 300 g;
- dried porcini mushrooms - about 100 g;
- refined oil - 30 ml;
- sea salt, dried rosemary, black pepper, sweet paprika - apply to taste.
We prepare 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. In the meantime, begin to process other ingredients.
The bacon is cut into strips, and the potatoes are peeled and chopped into 4 slices.
Mushrooms are removed from the infusion, washed again and cooked on fire for about ¼ hour. After that, they are removed, and potatoes are put in the same broth. As soon as the liquid re-boils, it is salted. After 7 minutes, the potatoes are harvested.
We form and bake the dish
To prepare a delicious dish, use a baking sheet. It is covered with foil, and then the potatoes are laid out. Bacon and mushrooms are placed on top. The ingredients are flavored with salt, 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.
We serve for dinner
After the potatoes become soft, remove the baking sheet, and chop the contents into plates. And in each serving spread not only vegetables, but also bacon with mushrooms. On top of the finished lunch, you can pour oily sour cream and sprinkle with fresh herbs.
Chips in Belarusian
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;
- raw large eggs - 2 pcs.;
- granulated sugar - a large spoon;
- table salt - 1/4 dessert spoon;
- Refined oil - optional.
Cooking basics
Before frying Belarusian meatballs in a pan, you should prepare the dough. For this, millet porridge is cooked using a mixture of fat milk and drinking water.
When the viscous porridge is ready, salt and sugar are added to it to taste, and then mix thoroughly. After waiting for the base to cool partially, beaten chicken eggs are laid in the same bowl. After re-mixing the products, they begin to prepare the meatballs.
Frying products in a pan
After kneading a kind of dough from millet porridge, you can start frying. To do this, take an ordinary thick-walled pan and pour oil in it. Strongly heating the vegetable fat, spread the dough into the dishes, using a tablespoon for this. At one time in a standard pan you can cook about four to five meatballs.
Frying products on one side (for two to three minutes), they are carefully turned over to the other.
After the meatballs are cooked, they are taken out of the pan using a spatula or fork and placed on a large plate. As for the empty stew-pan, a new batch of products is laid out in it and prepared in a similar way.
How to present 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 such a dish, fresh honey, sour cream or jam is served.
Potato pancakes in a pan
Potato pancakes are Belarusian potato pancakes. To prepare them, we need a small set of products, namely:
- medium potatoes - 3 pcs.;
- large raw egg - 1 pc.;
- flour - about 4 large spoons;
- table salt - a pinch;
- Refined oil - for frying.
Making the foundation
The 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, salt, raw chicken egg and light flour are added to the vegetables. By mixing the components, get a thick mass with visible inclusions of potatoes.
If desired, freshly ground black pepper and grated onion can be added to such a dough. This will give the potato pancakes a special aroma and taste.
The cooking process in the pan
After kneading the potato base, start frying it. To do this, in a thick-walled pan, heat the vegetable oil, and then spread the dough using a large spoon.
Belarusian potato pancakes should be fried according to the same principle as ordinary pancakes or meatballs. After waiting for the redness of the lower side of the products, they are turned over with a fork and cooked for some more 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.