Belarusian cuisine shares the same roots with cuisines of other Eastern and Northern European countries, basing predominantly on meat and various vegetables typical for the region.
Since wheat does not grow well in a cold and wet climate, Belarusians were always fond of a kind of somewhat sour rye bread, and the most traditional hard drink, the local vodka or harelka, was distilled primarily from a rye malt. Like other Slavic peoples, Belarusians could boast of a huge variety of bliny (pancakes) of various thickness, plain and filled, made mostly of wheat or buckwheat flour, but also using oatmeal (tsadaviki).
Delicious and warming, modern-day Belarusian cuisine is a mix of two key factors:
First is the people’s relationship with the land and local produce. Second, influences from neighboring countries and migrant settlers. For these reasons, you’ll find that food in Belarus is quite similar to the cuisines of Russia, Lithuania, Ukraine and Poland. The European community has also contributed much to modern-day food in Belarus.
Belarus dishes are typically based on local vegetables and cereals, especially: Potatoes, beetroot, mushrooms, berries, and barley. Potatoes deserve a special mention as they have formed the basis of many of the dishes of Belarus for hundreds of years.
Many traditional Belarusian dishes are potato based, including:
Potato dumplings, thick potato pancakes (draniki), and baked grated potato pie (babka)
Potato dishes are often stuffed or accompanied with vegetables, mushrooms or meat. Other popular dishes in Belarus include:
Pork stew (machanka)
Chopped beef sausage (zrazy)
Local ravioli (pelmeni)
Meat or cabbage pasties (pirozhki)
Mouth-watering foods with a pinch of Belarusian culture will give you a sumptuous experience.