Belarus

Andrey Kukharenko

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Potatoes, Heartiness, and Forest Produce – Uncover the Cuisine of Belarus

Belarusian cuisine, often affectionately known as “bulba cuisine” (potato cuisine), is the essence of Eastern European comfort food. It is a rich, often rustic, yet deeply flavorful gastronomy that has been shaped for centuries by a harsh climate and the influences of neighboring nations—notably Poland and Lithuania from the time of the Commonwealth, and strong ties to Ukraine and Russia.

At the core of the Belarusian culinary world is the potato, which took root in Belarus in the 18th century and has become a symbol of national resilience. Locals masterfully transform it into dozens of different forms, the most famous of which is Draniki.

Pillars of Strength and Comfort:

Draniki (Potato Pancakes): The unofficial national dish. These simple pancakes made from grated potatoes are fried until golden and crisp, and are almost always served with a generous dollop of sour cream (Smetana) or a mushroom sauce, or sometimes stuffed with minced meat.
Machanka / Vereshchaka: A thick, hearty meat gravy or stew featuring pieces of pork, sausage, and onion, often served with pancakes (Bliny) used for dipping (hence the name Machanka – to dip).
Kalduny: Dumplings made from unleavened dough (similar to pelmeni or vareniki), filled with various mixtures—from minced meat to mushrooms, fresh quark cheese, or fruit. Unlike other dumplings, Kalduny are sometimes also made from potato dough.
Zhur (Sour Rye Soup): A substantial soup based on a sour kvass made from rye or oat flour, often enriched with pieces of sausage, potatoes, and eggs.

Belarusian cuisine is about simple, high-quality ingredients that are perfectly filling and warming. It revolves around forest mushrooms, homemade sourdough bread, and beverages like Kvas (fermented bread drink) and the famous Zubrovka (vodka flavored with bison grass). In this section, we will taste the culinary soul of the Belarusian countryside.