Fish soup
Anastasia Web Olga from Gomel will surely do a first-class job making this traditional Belorussian meal for you.

Ingredients:
1 onion, chopped
1 carrot, chopped
1 stalk celery, with leaves, chopped
4-5 cups water twist of lemon peel salt and white pepper bay leaf
1 to 1 and 1/2 lbs of fish trimmings, heads, and bones, even shrimp shells optional: up to a cup of white wine

1,1 lb white fish fillets, sliced into 6 serving pieces
6 thin slices of lime
1 tb finely cut fresh dill leaves
Slowly bring all ingredients to a boil in a large saucepan, skimming when necessary. Partially cover, and cook at a medium heat for 20-30 minutes.
Bring stock to a boil in a large saucepan. Lower in the fish fillets and reduce heat to low. Simmer for 3-4 minutes--until the fish is just opaque. Carefully lift the fish out and put into flat soup bowls. Pour hot stock on top, squeeze a little lime juice into each bowl, float a thin lime slice on top, and sprinkle with dill. Serve at once.

Ground potato stuffed with meat

Have a taste of Anastasia Web Olga's special - delicious Belorussian klyotsky!

Ingredients:
1 c flour
1 c milk
4 ea eggs
2 tb dried and finely ground bread-crumbs
1 ea onion
salt
greens

Fry chopped onion, dried and finely ground bread-crumbs in the butter, until light brown. Bring milk with butter to boil, stir in flour gradually until it is thick (cook on a law heat for 30 minutes). Mix in eggs and salt. Put a teaspoon in hot water and take the mass with it and sink it into boiling water or broth. Take out klyotsky that have come to the surface, pour over melted butter with onion and bread crumbs on it. Decorate with greens.

Every Belorussian family has its own, handed down from generation to generation recipes of pies. They vary greatly but one thing is for sure, the Belorussians put all their soul into them; no other dish reflects Belorussian national type better than traditional Belorussian pies.

Ask your Anastasia Web Olga from Gomel to make a good big pie for you and your friends!

Ingredients:
For 1 kg of the pie:
3 cupful flour
2 tb sugar
2 tb butter or margarine
2 eggs
15 g yeast
0.75 cupful milk or water

Prepare the leavened dough. Divide it into two pieces and roll each of them into a layer 3-4 cm thick. Put one of the layers on a griddle greased with butter, place the stuffing in the centre, and cover with another layer and pinch the edges.
The pie may be decorated with dough figures of any kind. To do that, roll the remaining part of the dough out thinly and cut it into small stars, diamonds, leaves, etc, then place these on top of the pie. Set aside the pie to rise and before baking brush with beaten egging, prick with a fork in several places and put in oven at 220 �C to 230 �C for 25-30 minutes.