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 Svetlana 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.

Belorussian cuisine is based on old national traditions that are carefully kept by the people.
You can ask your Anastasia Web Svetlana from Minsk to make some traditional cutlets for you! We are sure she has stored up some old grandmother's recipes.

Ingredients:
17.6 oz pork
1 egg
1 tb milk
4 tb bread crumbs
fat
salt

Stuffing:
3.5 oz boiled (1.7 oz dried) boletuses
1 onion
fat
salt

Cut pork into chunks, leaving a bone in each, pound and add salt. Prepare the stuffing: shred the onion and brown until done. Boil the mushrooms (soak dried mushrooms beforehand), cut them into shoestrings, mix with onions and add salt.
Put the stuffing on the pounded pieces of pork, fold over the edges to cover the stuffing, brush with whipped egg with milk mixed in, dredge with bread crumbs and fry. Put the cutlets in oven and roast until done.

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.