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 Olga 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.

Chicken cutlets

Are you hungry? Have you had dinner yet? Wanna try Belorussian chicken cutlets? Anastasia Web assures you Olga from Mogilev makes them so yummy!

Ingredients:
12.3 oz chicken fillet
2.8 oz cheese
2 tb mayonnaise
4 ea garlic cloves
1 ea egg
2.8 oz dried and finely ground bread-crumbs
4 tb butter
salt

Filling: add finely chopped garlic to ground cheese and stir in mayonnaise. Divide chicken fillet into small and large pieces, salt them. Spread the filling on a large piece, put a small fillet piece in the centre and fold into half-moons with a little piece inside. Soak in the beaten egg and roll in dried and finely ground bread-crumbs. Fry on the pan, until light brown. Then cook until soft and tender in the well heated oven.

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 Mogilev 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.