The Belorussians have a soup meal at least once a day. Soups can be made on meat, fish, mushroom, vegetables or milk stocks.

How about a plate of Belorussian borstch? Nothing can warm your heart and stomach better than this traditional soup meal.
Ask Anastasia Web Lubov to make it for you!

Ingredients:
2.6 qt water
10.5 oz ham bones
7 g beef
2.1 oz sausages
2 beetroots
5 potatoes
1 carrot
1 onion
2 tb tomato paste
0.7 oz pork fat
1 tb flour
2 ts sugar
2 ts 3% vinegar
4 ts sour cream
1 parsley root
salt

Place chopped ham bones and beef in cold water and bring them to boil. Froth with a skimmer and allow simmering over a slow fire. Half an hour before stock is done, add salt; drop in a cleaned and washed carrot, onion and a parsley root. Strain the stock.
Pry the shredded carrot, parsley and onion in pork fat. Add tomato paste and keep it over a slow fire for about 10 minutes. Add to the boiling stock cubed potatoes, boiled shredded beetroot, onion and roots browned slightly, flour blended with some stock and cook until it is done. Season the borshch with sugar and vinegar. Cut boiled meet and sausages into chunks and add them to the borshch.

Potato pancakes

The most popular meal among the Belorussians is traditional draniki, thick pancakes, made from shredded potatoes.
Your sweet Anastasia Web Lubov from Mogilev 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.

Cranberry jelly

Traditional Belorussian beverages are myadukha, berezavik, kvas, beer, kisiel and many others.
In the good old times when Soviet people had no idea about Coca-cola, they drank refreshing and delicious home-made kisiel.

Anastasia Web Lubov from Mogilev can give you the picture of what it tasted like.

Ingredients:
3.5 - 4.2 oz cranberry
3-4 tb sugar
2-3 tb potato flour

Sort the cranberries, wash them in hot water and mash finely with a spoon or pestle. Add some water and press through a sieve. Cover the berry pulp with 4-5 times the quantity of water; bring to a boil and strain. Cool part of the juice and dissolve potato flour in it. Prepare syrup from the other part of the juice by adding sugar and bringing to a boil. Then pour in the dissolved potato flour, bring to a boil again, cool and add the juice. Pour out the prepared kisiel, sprinkle with sugar and cool.