Belarusian national dishes: names and recipes

What recipes of Belarusian national dishes do you know? If you do not know 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 primordially Russian.

A distinctive feature of the Belarusian cuisine is that it is very common dishes from potatoes, and quite often used a variety of sausages, cereals, mushrooms and pork.

Today we will bring to your attention only some national Belarusian dishes. The list of them is very large 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 in Russia. There are many ways to prepare this 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 that are available to everyone.

So, to prepare the bigus, we need:

• Pork - about 400 g;
• Carrots - 1-2 pieces;
• Smoked meat - 200 g;
• Fresh cabbage - about 400 g;
• Onion white - 2 heads;
• Sauerkraut - about 400 g;
• Ketchup sharp - 100 g;
• Plumless prunes - 8 pcs .;
• Refined oil - apply to taste;
• Salt, seasonings and pepper - apply to taste.

We process the components for bigus

Dishes of the Belarusian national cuisine, the recipes of which we are considering, are always obtained not only tasty, but also very hearty and high-calorie. Before preparing the bigus, you need to process all the ingredients. Pork is washed, dried and cut into cubes. Onion is cleaned and shredded with semirings. Carrots are peeled and rubbed on a large grater. Cabbage is deprived of superficial leaves and cut into thin strips. Smoked meat coarsely sloshing, and besostostkovych prunes steamed in boiling water, and then they cut with a knife.

Roasting ingredients in a deep saucepan

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

While heating the sunflower oil in the saucepan, pork is spread into it and fry it until a crust appears. Then add the carrots and onions to the meat. The ingredients are mixed, covered with a lid and stewed over medium heat in its own juice. After that, smoked and prunes are added to them. In such a composition, the dish is fried again for several minutes.

Stew on the stove

Belarusian national dishes are very simple to prepare. After the ingredients are roasted, sauerkraut and fresh cabbage are spread to them, add a couple of glasses of water and stew them under the lid for ¼ hour. After this time, ketchup, salt, seasoning and pepper are added to the products. After mixing the components, they are extinguished again for 45 minutes.

How to serve to the table?

National Belarusian dishes, photos of which are presented in this article, are served to the table together with a slice of bread and greens. Bigus put in a deep plate and if desired, sour cream. With such a dinner, you can sate not only your family members, but also a large number of invited guests.

Baked potatoes with mushrooms and bacon

What do they call dishes of Belarusian national cuisine? Their names are very simple and understandable to everyone. As a rule, they are similar to Russian dishes, but they can sound somewhat differently (log, ear, dumpling, drayon, drachena, sorcerers, kyndyuk, machanka, zrazy, shank, etc.).

So how to prepare national Belarusian dishes from potatoes? For this we need:

• Potatoes - 1 kg;
• Smoked bacon - about 300 g;
• Dried white mushrooms - about 100 g;
• Refined oil - 30 ml;
• Salt sea, dried rosemary, black pepper, sweet paprika - apply to taste.

Preparing products

Before you prepare a delicious Belarusian dish, dried white mushrooms are picked and rinsed under running water. Then they are poured with boiling water so that they completely immersed in it. In this form, the mushrooms should swell for about an hour. In the meantime, other ingredients are being processed.

Bacon is cut into strips, and the potatoes are cleaned and shredded for 4 slices.

The mushrooms are removed from the infusion, washed again and cooked 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 cleaned.

Form and bake a dish

To prepare a delicious food use a pan. It is covered with foil, and then spread the potatoes. Bacon and mushrooms are placed on top. Ingredients are savored 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, the baking tray is removed, and the contents are split into plates. And in each portion spread not only vegetables, but also bacon with mushrooms. You can pour over the ready dinner with fatty sour cream and sprinkle with fresh herbs.

Bitochki in Belarusian

Belarusian national dishes are always easy to prepare. And little bits are not an exception.

To make them at home, we will need:

• Wheat - about 200 g;
• Water is cold - about 300 ml;
• Fat milk - 300 ml;
• Eggs raw large - 2 pcs .;
• Granulated sugar - a large spoon;
• Salt - 1/4 dessert spoon;
• Refined oil - at your discretion.

Preparation of the basis

Before frying Belarusian bottles in a frying pan, you should prepare the dough. To do this, boiled millet porridge, using a mixture of fatty milk and drinking water.

When the viscous porridge is ready, salt and sugar are added to it, and then thoroughly mixed. After waiting for the partial cooling of the base, chicken eggs are spread in the same bowl. After mixing the products, they begin to prepare the bitlets.

Fry products in a frying pan

Mixing a kind of dough made of millet porridge, you can start roasting. To do this, take a conventional thick-walled frying pan and pour oil into it. After heating the vegetable fat, put the dough into the dishes using a tablespoon. At a time in a standard frying pan you can cook about four to five bits.

After frying the products on one side (for two to three minutes), they are gently turned over to the other.

After the crochets have been cooked, they are removed from the frying pan by means of a spatula or fork and placed on a large plate. As for the empty saucepan, then a new batch of products is put in it and prepared in the same way.

How to present guests?

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

Deruny on the frying pan

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

• Medium potatoes - 3 pcs .;
• Egg raw large - 1 pc .;
• Flour - about 4 large spoons;
• Salt - a pinch;
• Refined oil - for frying.

We make the basis

The dough for Belarusian Deruns is prepared easily and simply. To do this, clean the medium potatoes, and then rub them on a large grater. After that, add to the vegetables table salt, raw chicken egg and light flour. After mixing the ingredients, a thick mass is obtained with visible inclusions of the potato.

If desired, you can additionally add black freshly ground pepper and grated onion to this dough. This will give the deruns a special flavor and taste.

Frying process

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

To fry the Belarusian deruns follows the same principle as the usual pancakes or bits. Waiting for the redness of the underside of the products, they turn over their forks and cook for a while.

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

Served to family members

Belarusian deruns are served to the table in a hot state. Use them is recommended together with sour cream and tomato sauce, as well as sweet hot tea.