Fish soup
Anastasia Web Olga 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.

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.

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 Olga from Minsk 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.