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 Kristina 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 Kristina 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.

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 Kristina 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.