Fish soup
Anastasia Web Irina from Minsk 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.

Potato pancakes

The most popular meal among the Belorussians is traditional draniki, thick pancakes, made from shredded potatoes.
Your sweet Anastasia Web Irina from Minsk as a true daughter of Belorussian people will feed you with the best draniki you've ever had!

Ingredients:
10 potatoes
2 tb flour
8, 8 oz salted pork fat
2-3 onions
vegetable oil
salt

Grate raw potatoes; add wheat-flour, salt and mix. Fry the mixture like pancakes in a very hot frying-pan with butter. Serve the draniki with salted pork fat cracklings which are cooked as follows: slice the salted pork fat and fry over a slow fire until melting, then add the chopped onions and fry until a golden colour.

Traditional round bread

Karavay, karavay - kogo hochesh vybiray... An old children's song goes like that, "Karavay, karavay, choose whoever you wish..." But if you have decided on some Anastasia Web lady already, with the time you might ask her to bake a karavay for you!

Ingredients:
10 cupful flour
120 g yeast
1 cupful sour cream
100 g butter
50 g raisins
4 cupful milk
8 eggs
fat
salt

Make leavened dough by dissolving the yeast in lukewarm milk, add salt; stir in half the flour and mix well until even. Set aside to rise for 2 hours. After the dough has risen, and begins to settle, add to it honey, eggs, raisins, sour cream, butter and knead the dough until it leaves the sides of the bowl clean. Set aside to rise again. After the dough has doubled its original bulk, beat it down and set aside to rise, then knead on the table and place in a greased mould.
Decorate the top of the karavay with dough figures, colour caramel, brush with beaten egging and bake in oven.