In a nutshell: potatoes, pork, beef, bread.
If you are looking for a national gourmet meal – you are in the right place. Most of the products and ingredients are organic, and radiation levels are constantly checked in the food to avoid contamination.
Modern Belarusian cookery is based on old national traditions, which have undergone a long historical evolution, with similarities to the Russian cuisine. But the main methods of traditional Belarusian cuisine are carefully kept by the people.
Common in Belarusian cuisine were dishes made with potatoes, which are called “the second bread”. The Belarusians bring fame to their beloved potato in their verses, songs and dances. There are special potato cafes in the country where you can try various potato dishes. Potato is included in many salads and it is served together with mushrooms and/or meat; different pirazhki (patties) and baked puddings are made from it. The most popular among the Belarusians is traditional draniki (known as “latkes” to North Americans, but eaten only with sour cream, never apple sauce), thick pancakes prepared from shredded potatoes. The wide spread of potato dishes in Belarusian cuisine can be explained by natural climatic conditions of Belarus which are propitious for growing highly starched and tasty sorts of potatoes.
Meat and meat products, especially pork and salted pork fat, play a major role in the diet of Belarusians. One of the people’s proverbs says: “There is no fish more tasty than tench, and there is no meat better than pork”. Salted pork fat is used slightly smoked and seasoned with onions and garlic. Pyachysta is one of the traditional holiday dishes. This is boiled, stewed or roasted sucking pig, fowl or large chunks of pork or beef. Dishes prepared from meat are usually served together with potatoes or vegetables such as carrot, cabbage, black radish, peas, etc. It is characteristic that many vegetable and meat dishes are prepared in special stoneware pots.
Among fish dishes, the Belarusians prefer yushka, galki and also baked or boiled river fish without special seasonings. In general, the most common seasonings are onions, garlic, parsley, dill, caraway seeds and pepper; they are used very moderately in Belarusian cookery. The national dishes are hearty and tasty nonetheless. Among the fruit and vegetable choices are fresh, dried, salted and pickled mushrooms, and berries such as bilberry, wild strawberries, red whortleberry, raspberries, cranberries and some others. Of flour dishes, the most popular is zacirka. Pieces of specially prepared dough are boiled in water and then poured over with milk or garnished with salted pork fat. The Belarusians prefer to use whole milk, which affected some methods of making yoghurt and the so-called klinkovy cottage cheese. In Belarusian cuisine, milk is widely used for mixing in vegetable and flour dishes.
Signature dishes include Draniki, Potato babka, Knish, Pyachysta and Zacirka.
There are several foreign chains in Belarus including McDonald’s, KFC, and TGI Friday’s. There are also French, Italian, and Asian restaurants. Pizza is a very popular dish at many restaurants.
Typical non-alcoholic drinks include Kefir, which is a sort of sour milk, similar to yogurt, Kvas and Kompot.
Vodka (harelka), bitter herbal nastoikas (especially Belavezhskaja) and sweet balsams are the most common alcoholic drinks.
Krambambula is a traditional medieval alcoholic drink which you can buy in most stores or order in a restaurant. It’s a pretty strong drink but its taste is much softer than vodka.
Medovukha (or Myadukha) is a honey-based alcoholic beverage very similar to mead.
Sbiten is a combination of kvass, another common soft alcohol drink, with honey.
Berezavik or biarozavy sok is a birch tree juice which is collected in March from small holes in birch tree trunks with no harm to the plants themselves. There are several variations of this very refreshing alcohol-free drink, which is a good thirst-quencher in hot weather.