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 Irina 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.

Pork stew

Machanka is a very traditional Belorussian dish of meat stewed in broth. It is eaten with pancakes.

How about a plate of delicious Belorussian machanka? Nothing can warm your heart and stomach better than this traditional pork stew meal.
Ask Anastasia Web Irina to make it for you!

Ingredients:
1,1 lb pork
1 cupful meat stock or water
2 tb melted fat
1 onion
1 cupful sour cream sauce
spices
salt

Fry pork chunks each containing a bit of rib and brown them until crisp. Put them in a saucepan, add meat stock or water, bay leaves, salt, cover with a lid and stew until it is half done. Use the pan juices to prepare sour cream sauce with onion. To make the sour cream sauce saut? the flour (1 tb), blend it with hot stock, strain, add salt and sour cream and boil over slow heat for 5 to 10 minutes. When done add browned onions and mix thoroughly.
Cover the prepared meat with sauce, add spices and put into oven for some time. Serve the machanka with pancakes.

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 Irina from Minsk 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.