Welcome to my listing page for recipes from Belarus, Eastern Europe. This page is part of my European Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Europe.
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European Regions Covered by Celtnet Recipes:
| Western European Recipes | Northern European Recipes | Central European Recipes |
| Eastern European Recipes | Southern European Recipes |
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Belarus
Belarus, officially: Рэспубліка Беларусь (Belarusian); Республика Беларусь (Russian), (The Republic of Belarus) is a landlocked country in central Eastern Europe. Its capital and largest city is Minsk and official languages are Belarusian and Russian. Until 1939, there was no such thing as an unified Belarusian state, in that the region of Belarusia has, historically, been divided between historical states. However, Belarusia first emerges into history in the 6th century when it was settled by Slavic tribes. The formation of a polity with the Varangians (a mix of Slavs and Scandic peoples) led to the establishment of the Kievan Rus' state in 862. Upon the death of Kievan Rus' ruler, Prince Yaroslav the Wise in 1054 the state fragmented into independent principaities which were subsequently ravaged by the Mongol invasion of the 13th century and this allowed the settlement of the region by the ancestors of the Belarusian people. Most of modern Belarusia was also brought under the control of th Dutchy of Lithuania during this time. On February 2, 1386, the Grand Duchy of Lithuania and the Kingdom of Poland were joined in a personal union through a marriage of their rulers and this brought almost all of Belarusia under their joint control. The union between Poland and Lithuania ended in 1795, and the commonwealth was partitioned by Imperial Russia, Prussia, and Austria, dividing Belarus. Belarusian territories were acquired by the Russian Empire during the reign of Catherine II and held until their occupation by Germany during World War I. Belarus first declared independence on March 25, 1918, forming the Belarusian People's Republic. The Germans supported the BPR, which lasted for about ten months. However, after the defeat of Germany the BPR fell under the influence of the Bolsheviks and the Red Army and became the Byelorussian Soviet Socialist Republic in 1919 and Byelorussia became a founding member of the Union of Soviet Socialist Republics in 1922. In September 1939, as a result of the Molotov-Ribbentrop Pact, the Soviet Union invaded Poland and annexed its eastern lands, including most Polish-held Byelorussian land. Nazi Germany invaded the Soviet Union in 1941. Byelorussia was the hardest hit Soviet Republic in the war and remained in Nazi hands until 1944. In March 1990, elections for seats in the Supreme Soviet of the Byelorussian SSR took place. Though the pro-independence Belarusian Popular Front took only 10% of the seats, the populace was content with the selection of the delegates. Belarus declared itself sovereign on July 27, 1990, by issuing the Declaration of State Sovereignty of the Belarusian Soviet Socialist Republic. With the support of the Communist Party, the country's name was changed to the Republic of Belarus on August 25, 1991. Belarus is dependent on Russia for imports of raw materials and for its export market and the Union of Russia and Belarus, a supranational confederation, was established in a 1996–99 series of treaties that called for monetary union, equal rights, single citizenship, and a common foreign and defense policy. Modern Belarusian cookery is based on old national traditions. As might be expected there are numerous culinary influences from Russian, but often with a Belarusian 'twist'. The potato is the staple of the diet and numerous dishes are based on it (indeed, the potato is commonly referred to as 'the second bread'). Potato is included into many salads, it is served together with mushrooms, meat; different pirazhki (patties) and baked puddings are made from it. The most popular among the Belarusians are traditional draniki, thick pancakes, prepared from shredded potatoes. Salt pork is frequently used and salt pork fat is the fat of choice for frying. Belarusian cuisine is replete with fresh, dried, salted and pickled mushrooms, and also berries such as bilberry, wild strawberries, red whortlberry, raspberries and cranberries but, by European spices tends to be fairly lightly herbed and spiced, an example of much of the cuisine's peasant origins. |
| Draniki Origin: Belarus | Mogilev Sausages Origin: Belarus | Svelkonik Origin: Belarus |
| Home-style Machanka Origin: Belarus | Mushroom-stuffed Draniki Origin: Belarus | |
| Kvass Origin: Belarus | Pskovsky Origin: Belarus |
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