The essentials you need to know
Slavic influences predominate in Belarusian cuisine. Due to the long-standing mingling of three Independent peoples, initially within the Grand Duchy of Lithuania (11th–15th centuries), and then within the Polish–Lithuanian Commonwealth, it is associated with Ruthenian culture in addition to Lithuanian and Polish influences (16th-17th centuries). Although the Italian, German, and French cuisines were heavily influenced by the Belarusian nobles, much like the Polish elite, this impact was barely noticeable in the diet of the majority of peasants. However, some of the borrowed foods—like lazanki, an Italian lasagna-related meal composed of flour dumplings and stewed meat—and—most importantly—a number of German dishes made with grated potatoes—became widely popular.
The former privileged classes were utterly destroyed by the political upheavals of the 20th century, and many traditional upper and middle-class dishes were lost to time. The concept of a distinct Belarusian cuisine was viewed with skepticism. The communist authorities didn't realize that the food should also reflect the so-called "flourishing of national culture" until after World War II. The tradition of the poorest peasants as of the 1880s, when the simple rural lifestyle was already on the decline, was the only source that allowed for such a gastronomic restoration. The Party gave chefs instructions to develop the new Belarusian cuisine from scratch. The names of dishes, recipes, and "genuine" utensils were all created from scratch as if ten centuries of history never occurred. Only the rapid arrival of freedom in 1991 provided the chance to revive these extinct customs, and much work still has to be done in this area.
The recent Soviet past of Belarus continues to have a strong influence on modern Belarusian food, and rather than authentic regional specialties, many neighborhood eateries serve Russian or Soviet fare. It's possible that some Belarusians are more interested in Italian, Chinese, and Japanese food than in their native cuisine. [Reference needed] But you may almost always find draniki (both plain and stuffed), bor, chaadnik, maanka, zrazy, cold meat rolls, eggs stuffed with mushrooms, haubcy, fried raw pig sausage, and bliny, as well as sour rye bread.
Meals
There were just two meals served at a classic peasant or merchant dinner: a soup and a main course. Children of farmers used a special two-compartment pot called a sparysh to deliver lunch to their father as he worked in the fields. Salads and other snacks were uncommon before World War II, and modern Belarusian postwar cookbooks tended to feature dishes based on Russian models. However, at least on holidays, fresh white cheese and a variety of cold meats (often smoked) were offered.
Cereals
The most popular hard drink in Belarus, the local vodka or harelka (Belarusian: aрлка), was distilled mostly from a rye malt because wheat does not grow well in a cold and wet region. Belarusians were also always fond of a type of somewhat sour rye bread.
Like other Slavic peoples, Belarusians could boast of an enormous variety of bliny (pancakes), both plain and filled, produced primarily of wheat or buckwheat flour, but also employing oatmeal (tsadaviki).
Numerous varieties of grain were popular, particularly barley, oats, and buckwheat. With the exception of the well-known ""kasha,"" foods produced with this nutritious grain that was once quite popular were likely developed in Belarus, which was the likely hub of buckwheat culture in Europe. Draniki is a straightforward and healthy Belarusian starter or main dish created from the country's preferred food: the potato. In Belarusian cuisine, potatoes are a crucial component. Since "bulba" is Belarusian for "potato," nearby Slovenians have even given Belarusians the nickname "bulbash." Delicious potatoes from Belarus are mashed and made into pancakes. Then, they are added to a skillet and fried in copious amounts of salty oil. Draniki is frequently served with a generous dollop of sour cream or drowned in boiling gravy. Despite being a straightforward Belarusian dish, it has a lot of flavor because of the crisp taste of the local potatoes.
Babka is another well-known Belarusian dish made with potatoes. It is a comforting, filling, and well-adored food in the nation.
Babka is a variety of items baked with potatoes. Typically, grated potatoes are combined with onions and fried fat. Then, a variety of meats are added. While some Belarusians adore adding bacon, others favor minced beef. Babka can be made in a clay pot or a regular large frying pan. The flavors and smells are improved when baked in a clay pot. It tastes delicious. Babka can be eaten straight from the pot or sliced and placed on a platter. It tastes well with milk or sour cream.
If you are visiting Belarus, you must without a doubt sample the babka.
Krambambulia is a potent alcoholic beverage with a lot of punch. It has been consumed in the Belarusian region for centuries. This distinctive Belarusian beverage combines a variety of local vodkas with honey and spices. It's a drink consumed in moderation on special occasions and after meals, much like many Eastern European cuisines. It is a seasonal beverage that is enjoyed all year round, regardless of whether the sun is shining or there is snow on the ground. However, krambambulia is more than just an alcoholic beverage. Belarusians think that drinking the beverage brings them courage, joy, and inspiration.
Krambambulia is a popular dish in restaurants today. It's advised to sip rather than drink because the beverage is really strong. You only need a few sips to experience its enchanting, warming effects.