Fish soup
Anastasia Web Natalia 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.

Potato pancakes

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