Сочинение на тему белорусская кухня на английском языке
12 вариантов
Belarusian cuisine has centuries-long history, rich and interesting, and much in common with that of neighbouring Slavonic nations: Russians, Ukrainians and Poles. It’s influenced by the cuisine of Lithuania and Latvia, but has preserved its characteristics, using grain, potatoes, meat, milk and vegetables.
Belarusian cuisine widely uses potatoes, the “second bread”. Historically, potatoes were introduced to Belarus 75-90 years earlier than in Russia, and our climate facilitates the growth of many tasty varieties.
Grated potato is very common, and can be cooked in various ways, with methods combined. Belarusian cuisine often uses raw grated potato, shaped and fried: known as ‘tarkavanaja’ when used wet and ‘klinkovaja’ when drained. Mashed potato is sometimes combined with flour and baking soda. Traditional draniki (potato pancakes) enjoy great popularity, served with sour cream, fried fat (pork rinds), mushrooms and various sauces.
People also cook “bulbianiki” (potato pies stuffed with various fillings) and “bulbianaja babka” (potato pudding). Pig guts can be stuffed with grated potato and then fried. Boiled potatoes are eaten unpeeled, as ‘saloniki’ (eaten with salt) while stewed potatoes are called ‘tušanka’ or ‘smazaniki’. Cabbage, carrot, peas, beans and radishes are typical of Belarusian cuisine. “Sacni” are pancakes made with flour, given various fillings, while fried ‘skavarodniki’ are made from vinegar dough, and eaten instead of bread.
Among flour and cereal dishes, the most popular are “zacirka” (boiled dough, with milk or fat added); “kliocki” (boiled dough, served with pork rind and onion, fried in fat); “kulieš” (porridge from barley pea or bean flour); and “kulaha” (porridge from rye or wheat flour and malt, served with honey or berries). Thickened soups prevail in Belarusian cuisine: “poliuka” (cereal and vegetable soup); “krupienia” (thick millet soup); and «zur» (an oat porridge which should turn sour before having milk (milk zur), fat, ‘viandlina’ and other products added).
According to the proverb, there’s no tastier fish than tench and no tastier meat than pork. Pork, beef and veal are widely used in Belarusian cuisine, while fried fat is the desired dressing for various flour and potato dishes. Homemade sausages tend to be made of pork, while ‘viandlina’ is lightly smoked ham or pork loin.
Traditional meat dishes include “piacysta”: boiled, stewed or fried cuts of young pig, rabbit or poultry or a large piece of pork or beef. Meanwhile, ‘vieriešcaka’ (macanka) are short ribs and sausages, stewed in water or kvass, brewed with flour, thick sour cream and onion sauce (as served with pancakes).
To make “vantrabianka”, you boil offal, such as pig lungs, liver, hearts, kidneys or brains, before mincing and stuffing into pig intestine, to create a pudding. “Paliandvica” is baked pork with spices. “Kalduny” (potato pies) are stuffed with minced meat (or other stuffing) and spices. Mushrooms are often used to garnish and add flavour. For instance, «zaronka» is a meat dish stewed with vegetables and mushrooms, while “kapusnik” is a cabbage soup with mushrooms. Kvass is a popular non-alcoholic drink, coming in several varieties: “biarozаvik” is kvass from birch juice, while “klianovik” uses maple juice, and “miadavucha” is made from honey, with fermented berries and herbs. “Zbicien” is a hot drink from honey and spices.
It should be noted that the most traditional national Belarusian dishes don’t use special ingredients. Rather, it’s the way that dishes are made that’s important: roasting, boiling, and stewing. Semi-liquid and semi-thick dishes are traditional for Belarusian cuisine, and serving dishes are often made from clay earthenware.
There are 12,179 cafes and restaurants operating at present in Belarus, seating 763,000. Of these, 7,599 are located in public places (seating 362,000).
Just 220 restaurants and cafes specialise in Belarusian national cuisine, and forty-five of these are found in Minsk. ‘Bulbianaja’ cafe, ‘Kaliada’ cafe and ‘Bulbaš’ cafe are located in the Mahiliouskaja voblasc, while ‘Liamus’ restaurant, ‘Rodny Kut’ restaurant, ‘Usadba’ cafe and ‘Zadvinnie’ cafe are in the Viciebskaja voblasc. ‘Staroje Vriemia’ restaurant is well-known in Homiel, while ‘Ahinski’ restaurant, ‘Kamianica’ cafe, ‘U Francyska’ cafe, ‘Talaka’ bar, and ‘Kuchmistr’ restaurant are found in Minsk.
Not only their menus but their decor and utensils reflect our national cuisine traditions. In fact, all public catering sites are required to serve some national dishes (unless the establishment specialises in foreign cuisine).
Aiming to popularise our dishes, the Week of Belarusian Cuisine is held regularly, with restaurants and cafes offering national dishes, cooked to traditional recipes, using age-old methods. Every establishment is then obliged to charge the same price for the dish, regardless of the restaurant or cafe.
Mushroom soup and Belarusian soup are very popular, as are ‘zacirka’, ‘kapusnik’, ‘draniki’, ‘macanka’ (a meat-based stew), ‘bulbianaja babka’ (potato pudding), ‘mannik’ (manna cake), ‘bulbianiki’, ‘vieriešcaka’ and potato kliocki.
На английском языке. Belarusian Food
Belarusian cuisine is considered to be one of the most diverse cuisines in Europe. It has been largely influenced by Baltic, Slavic and even partially German cuisines. Traditional dishes of this country mainly consist of vegetables, meats and breads. Today, visitors of Belarus can try peasant cuisine of the countryside as well as the sophisticated dishes for the nobility. A traditional peasant meal has included a soup and a main course. One of the most delicious Belarusian soups is called “khaladnik”. It’s a cold type of borscht, which is mainly eaten in summer. This beetroot soup is eaten with sour cream. Potato is the main ingredient of many dishes. It is known as the second bread of Belarusians. Perhaps, everyone has heard of “draniki”. These are thick pancakes made of shredded potatoes. Meat is also widely used in Belarusian cuisine, especially pork. One of the traditional holiday dishes is called “pyachysta”. It is a delicious stew made of large chunks of pork or beef. Slightly smoked salty pork with onions and garlic is also popular. Most meat dishes in this country are served with potatoes or other vegetables. Historically, Belarus has little access to any type of seafood however there are some special fish-based dishes. For example, “yushka” – a fish soup boiled without any seasonings. In general, seasonings are not very popular in Belarusian cuisine. The most famous hard drink in Belarus is “harelka”. It’s similar to Russian vodka, but can be flavored with birch sap or forest herbs. Other traditional Belarusian drinks include kvass, beer, myadukha, etc. Traditional desserts, that are famous far beyond the country, are sweet pancakes with cottage cheese. Перевод на русский язык. Белорусская еда
Белорусская кухня считается одной из самых разнообразных кухонь в Европе. На нее в значительной степени повлияли балтийские, славянские и даже частично немецкие кухни. Традиционные блюда этой страны в основном состоят из овощей, мяса и хлеба. Сегодня посетители Беларуси могут попробовать как крестьянскую кухню сельской местности, так и изысканные блюда для дворянства. Традиционная крестьянская еда включала суп и основное блюдо. Один из самых вкусных белорусских супов называется «холодник». Это холодная разновидность борща, которую в основном едят летом. Этот свекольный суп едят со сметаной. Картофель является основным ингредиентом многих блюд. Он известен как второй хлеб белорусов. Возможно, каждый слышал о «драниках». Это оладьи из измельченного картофеля. Мясо также широко используется в белорусской кухне, особенно свинина. Одно из традиционных праздничных блюд называется «пячысты». Это аппетитное тушеное мясо, приготовленное из больших кусков свинины или говядины. Слегка копченая соленая свинина с луком и чесноком также популярна. Большинство мясных блюд в этой стране подаются с картофелем или другими овощами. Исторически сложилось так, что Беларусь имеет ограниченный доступ к любым морепродуктам, однако есть и специальные рыбные блюда. Например, «юшка» – уха, которую готовят без каких-либо приправ. В целом, приправы не очень приветствуются в белорусской кухне. Самый известный крепкий напиток в Беларуси – это «горилка». Она похожа на русскую водку, но может быть приправлена березовым соком или лесными травами. К другим традиционным белорусским напиткам относятся квас, пиво, мядуха и т.д. Традиционный десерт, который известен далеко за пределами страны, это сладкие блинчики с творогом.
Belarusian cuisine was formed under the influence of two main factors:
active farming and extensive use of local produce;
influences of neighboring countries and migrant settlers
Since the times of the Grand Duchy of Lithuania the national culinary traditions have been interlaced with Baltic, Slavic, Jewish and partly German cuisines.
Therefore, Belarusian cuisine is one of the most diverse on the continent. It is similar to the Russian, Lithuanian, Ukrainian, Polish, Jewish, but it is unique in its own way, hearty and delicious.
In the old days, each social class had its own gastronomic traditions so that Belarusian cuisine was divided into cuisine directions: peasant and bourgeois, shlyakhta and high nobility cuisines.
In Belarusian cuisine local products are widely used:
vegetables and greens (cabbages, turnips, beets, carrots, parsnips, pumpkins, potatoes, cucumbers, onions and garlic, sorrel, nettle, quinoa, orpine roots)
pulses (beans, peas, lentils, kidney beans)
grains (rye, barley, oats, buckwheat)
mushrooms (pickled, dried, powdered)
fruit and berries (apples, pears, plums, cherries, currants, bilberries, blueberries, cranberries, raspberries, mountain ash, viburnum, rosehip)
spices and dressings (caraway, coriander, linseed, horseradish, calamus, mustard, juniper, cherry and oak leaves)
Potatoes deserve a special mention: having appeared in Belarus in the XVIII century, it enriched the national cuisine and became the basis of many Belarusian dishes.
Among them there are famous draniki, kolduny, pyzy, potato sausage, kletski, babka…
For centuries Belarusians consumed limited amounts of meat, as a rule, in special meals in the form of salted and sun-dried products. With time, the meat diet expanded. The most common forms of meat were:
pork
mutton
beef
poultry (chicken, duck, goose, turkey)
game (elk, roe, boar, beaver)
Belarusian cuisine is a big variety of meat and poultry dishes (pyachysta, kumpyachok, machanka, vereshchaka, tushanka, smazhanka), all sorts of home-made sausages, salty salo, byproduct dishes (vantrabyanka, rubtsy – pork belly stuffed with meat and buckwheat porridge), smoked meat…
Belarusian cuisine is also rich in fish dishes. As a rule, it is river fish (tench, sturgeon, pike, eelpout, bream, eel, trout, perch, carp). Belarusians cooked with fish yushka, dumplings,also they made salt and smoked fish. Today restaurants serve famous “Pike Perch a la Radziwill.”
The most common dairy products were curd cheese (made of cow and goat milk), sour cream, and butter. Milk is a regular ingredient of many Belarusian recipes, including all kinds of soups, porridges, mokanka.
Dishes of Belarusian villagers were always hearty, relatively simple in cooking (many dishes were prepared in the oven over low heat for a long time), but always fresh: chilled or warmed food was not served!
Nobility cuisine was more exquisite, with a big variety of products and spices, including exotic ones, and, of course, with the use of more sophisticated cooking technologies. The nobles had an opportunity to indulge themselves in such dishes as aselk lips in sugared vinegar, stuffed eel, rooster broth…
The Belarusian cuisine is a variety of meat and poultry dishes (pyachysta, kumpyachok, machanka, vereshchaka, tushanka, smazhanka), all sorts of home-made sausages, salty salo, byproduct dishes (vantrabyanka, rubtsy – pork belly stuffed with meat and buckwheat porridge), smoked meat…
The Belarusian cuisine is also rich in fish dishes. As a rule, it is river fish (tench, sturgeon, pike, eelpout, bream, eel, trout, perch, carp). Belarusians used to make yushka, dumplings, salt and smoked fish. Today restaurants serve famous “Pike Perch a la Radziwill.”
Common dairy products included curd cheese (made of cow and goat milk), sour cream, and butter. Milk is a regular ingredient in many Belarusian recipes, including all kinds of soups, porridges, mokanka.
The diet of Belarusian villagers was always hearty, relatively simple in cooking (many dishes were prepared in the oven over low heat for a long time), but always fresh: chilled or warmed food was not served! Nobility cuisine was more exquisite, with a bigger variety of products and spices, including exotic ones, and, of course, and with the use of more sophisticated cooking technologies. The nobles had an opportunity to indulge themselves in such dishes as elk lips in sugared vinegar, stuffed eel, rooster broth…
Peculiarities of the Belarusian cuisine
There are special features that distinguish the Belarusian cuisine from culinary traditions of many other countries, give it a local color and a peculiar charm.
For example, the Belarusian cuisine is characterized by quite complicated and lengthy processing of products. It includes such methods as braising, stewing, baking, cooking, blanching and roasting, with several of them being used in some recipes.
Many national dishes require various kinds of flour made of oats, buckwheat, peas, rye and their mixtures.
Flour can be used as the main ingredient of some foods (flat cakes called perepecha, special Belarusian pancakes from various kinds of flour, thick pancakes made of peas). However, it can also serve as an additive for thickening (“zakolota” for soups). Traditionally yeast was not used in Belarus to knead dough.
The Belarusian cuisine offers a great variety of dishes made from vegetables. Many of them are unique despite the fact that they are based on traditional Slavonic recipes.
The examples are the soup zhur (cooked prior to Lent and can be alternatively made of milk or meat) based on oat water, polivka (thin soup made of cereals and vegetables), morkva (carrot soup), gryzhanka (turnip soup), garbuzok (pumpkin soup) and other kinds of dishes.
The pride of the national cuisine is traditional Belarusian bread baked with the use of rye flour. Instead of yeast Belarusians used a special leaven. This is a very healthy product. Belarusian bread is heavier and is a bit sour. In old recipes different additives were used like caraway seeds, linseeds and sunflower seeds. Bread was sometimes baked on the ‘pillow’ made from birch and oak leaves.
Belarusian cuisine today
The contemporary Belarusian cuisine is eclectic. It has preserved old traditional recipes which are gradually being revived. Meanwhile dishes from other countries are becoming increasingly popular, too.
Today’s restaurants offer modern intake on traditional Belarusian dishes which reflect original ideas of chefs and principles of Grande cuisine, which takes into account the diversity of products and seasonal changes.
You will definitely appreciate such delicious dishes as:
As for alcohol drinks there are nastoykas from vodka, cranberry, honey such as zubrovka, crambambulya. Kvass and birch sap is also popular.
Deserts
Honey has been popular throughout all the history. Belarussians like pancakes with honey, honey cereals and pies. Soloduha (a sort of pastry), kissel, baked apples were cooked with honey.
Praniki is a sweet flour dish that was originally called “perniki”. People believe that it took its name from pagan times when people worshipped many gods and one of them was Perun, god of the Sun. At that time people brought something to Gods and especially figures of animals from sweet and tasty pastry. Later on the name changed as well as its taste because now they are made from wheat flour but not from rye.
Pancakes
Scientists still argue about the appearance of pancakes. There are several ideas. Some suggest that pancakes were baked from rye kissel. Another believe that the word ‘pancake’ appeared from the word “mlin” (mill). Earlier pancakes were baked from different sorts of flour. Now they are made mostly from wheat flour, yeast, milk, sour cream, kefir. Usually pancakes are eaten with various toppings, jam or honey.
Belarusian restaurants
You can taste national recipes at restaurants of Belarusian cuisine wh ere you can find a lot foreign guests who came to our country. There you can taste not only country dishes but also meals from princes’ tables.
There are a lot of farmsteads in Belarus and tourist complexes wh ere you can taste fresh baked bread, meat sausages, home cheeses, desserts from honey and fruits.
In a menu of Belorusian restaurants one can find not only our national cuisine but European, Caucasian and oriental dishes. Dishes cooked according to old recipes can be tasted during an excursion to the Dudutki Museum of ancient crafts, which you can book directly on our website.
However tourists should taste specific belarusian meals such as draniki, borshch, machnka, sour cabbage, pickled cucumbers, lard and national nastoykas.
All Belarusians like nutritious and tasty food. You can make sure if drop in one of the local restaurants.
На английском языке Перевод на русский язык Belarusian FoodБелорусская едаBelarusian cuisine is considered to be one of the most diverse cuisines in Europe. It has been largely influenced by Baltic, Slavic and even partially German cuisines. Traditional dishes of this country mainly consist of vegetables, meats and breads. Today, visitors of Belarus can try peasant cuisine of the countryside as well as the sophisticated dishes for the nobility. A traditional peasant meal has included a soup and a main course. One of the most delicious Belarusian soups is called “khaladnik”. It’s a cold type of borscht, which is mainly eaten in summer. This beetroot soup is eaten with sour cream. Potato is the main ingredient of many dishes. It is known as the second bread of Belarusians. Perhaps, everyone has heard of “draniki”. These are thick pancakes made of shredded potatoes. Meat is also widely used in Belarusian cuisine, especially pork. One of the traditional holiday dishes is called “pyachysta”. It is a delicious stew made of large chunks of pork or beef. Slightly smoked salty pork with onions and garlic is also popular. Most meat dishes in this country are served with potatoes or other vegetables. Historically, Belarus has little access to any type of seafood however there are some special fish-based dishes. For example, “yushka” — a fish soup boiled without any seasonings. In general, seasonings are not very popular in Belarusian cuisine. The most famous hard drink in Belarus is “harelka”. It’s similar to Russian vodka, but can be flavored with birch sap or forest herbs. Other traditional Belarusian drinks include kvass, beer, myadukha, etc. Traditional desserts, that are famous far beyond the country, are sweet pancakes with cottage cheese.Белорусская кухня считается одной из самых разнообразных кухонь в Европе. На нее в значительной степени повлияли балтийские, славянские и даже частично немецкие кухни. Традиционные блюда этой страны в основном состоят из овощей, мяса и хлеба. Сегодня посетители Беларуси могут попробовать как крестьянскую кухню сельской местности, так и изысканные блюда для дворянства. Традиционная крестьянская еда включала суп и основное блюдо. Один из самых вкусных белорусских супов называется «холодник». Это холодная разновидность борща, которую в основном едят летом. Этот свекольный суп едят со сметаной. Картофель является основным ингредиентом многих блюд. Он известен как второй хлеб белорусов. Возможно, каждый слышал о «драниках». Это оладьи из измельченного картофеля. Мясо также широко используется в белорусской кухне, особенно свинина. Одно из традиционных праздничных блюд называется «пячысты». Это аппетитное тушеное мясо, приготовленное из больших кусков свинины или говядины. Слегка копченая соленая свинина с луком и чесноком также популярна. Большинство мясных блюд в этой стране подаются с картофелем или другими овощами. Исторически сложилось так, что Беларусь имеет ограниченный доступ к любым морепродуктам, однако есть и специальные рыбные блюда. Например, «юшка» — уха, которую готовят без каких-либо приправ. В целом, приправы не очень приветствуются в белорусской кухне. Самый известный крепкий напиток в Беларуси — это «горилка». Она похожа на русскую водку, но может быть приправлена березовым соком или лесными травами. К другим традиционным белорусским напиткам относятся квас, пиво, мядуха и т. д. Традиционный десерт, который известен далеко за пределами страны, это сладкие блинчики с творогом.
Modern Belarusian cookery is based on old national traditions which have undergone a long historical evolution. But the main methods of traditional Belarusian cuisine are carefully kept by the people.
Common in Belarusian cuisine were dishes from potato which is called among people “the second bread”. The Belarusians bring fame to their beloved potato in their verses, songs, dances. There are special potato cafes in the country where you can try various potato dishes. Potato is included into many salads, it is served together with mushrooms, meat; different pirazhki (patties) and baked puddings are made from it. The most popular among the Belarusians are traditional draniki, thick pancakes, prepared from shredded potatoes. A wide spread of potato dishes in Belarusian cuisine can be explained by natural climatic conditions of Belarus which are propitious for growing highly starched and tasty sorts of potatoes.
A lot of place in the diet of the Belarusians belongs to meat and meat products, especially to the pork and salted pork fat. One of the people’s proverbs says: “There is no fish more tasty than tench, as well as there is no meat better than pork”. The salted pork fat is used slightly smoked and seasoned with onions and garlic. Pyachysta is one of the traditional holiday dishes. This is boiled, stewed or roasted sucking pig, fowl or large chunks of pork or beef. Dishes prepared from meat are usually served together with potatoes or vegetables such as carrot, cabbage, black radish, peas, etc. It is characteristic that many vegetable and meat dishes are prepared in special stoneware pots.
Among dishes from fish the Belarusians prefer yushka, galki and also baked or boiled river-fish without special seasonings. In general, what concerns the most common seasonings such as onions, garlic, parsley, dill, caraway seeds, pepper, they are used very moderately in Belarusian cookery.
The choice Belarusian food are fresh, dried, salted and pickled mushrooms, and also berries such as bilberry, wild strawberries, red whortlberry, raspberries, cranberry and some others.
Of flour dishes the most popular is zacirka. Pieces of specially prepared dough are boiled in water and then poured over with milk or garnished with salted pork fat.
The Belarusians prefer to use whole milk which affected some methods of making yoghurt and the so called klinkovy cottage cheese. In Belarusian cuisine the milk is widely used for mixing in vegetable and flour dishes.
Myadukha, berezavik, kvas, beer are traditional Belarusian drinks.
Recipes introduced in this book do not expose all the dishes of national cuisine. The methods of cooking of the most popular dishes of old and modern cuisines of the Belarusians are presented here. All the recipes are intended for four helpings; the quantity of products is given in volume and in mass.
We hope that this book will be helpful to all those who are interested in national Belarusian cuisine
A significant part of the national Belarusian cuisine make dishes from grated potatoes, pancakes, dumplings, witches, potato cakes, grandmother, Drach, stewed potatoes with meat and (or) fungi and other. In this case, there are several ways to rubbing potato and potato mass produce:
tarkovannaya (raw grated potatoes, after rubbing not ottsezhenny and used together with the segregated juice) ; klinkovannaya (raw grated potatoes, after rubbing ottsezhenny) cooked pounded (mashed boiled potatoes) .
Potatoes are also used in the preparation of certain salads. Natural conditions determine the presence in Belarus Belarusian cuisine mushrooms, berries, fish and various vegetables.
Among the widespread popular meat dishes bigos – meat stew with cabbage, dumplings – large potato dumplings with meat or mushroom stuffing, sorcerers – pancakes stuffed with meat. Also populyarnyzrazy, sirloin, saltisons, machanka, cracklings, meat pie smazhnya (smazhenka) , a variety of sausages (gut kindyuk et al.) , Cured and smoked meat (Belarus. Vendlyanina) knuckle. With meat dishes are served razlichnyesousy. For example, cream sauce with fried onions on lard and cracklings, cumin and black pepper.
Popular soups: ear Jour, mushroom soup, pea soup, and others.
A significant part of the national Belarusian cuisine make dishes from grated potatoes, pancakes, dumplings, witches, potato cakes, grandmother, Drach, stewed potatoes with meat and (or) fungi and other. In this case, there are several ways to rubbing potato and potato mass produce:
tarkovannaya (raw grated potatoes, after rubbing not ottsezhenny and used together with the segregated juice); klinkovannaya (raw grated potatoes, after rubbing ottsezhenny) cooked pounded (mashed boiled potatoes) .
Potatoes are also used in the preparation of certain salads. Natural conditions determine the presence in Belarus Belarusian cuisine mushrooms, berries, fish and various vegetables.
Among the widespread popular meat dishes bigos – meat stew with cabbage, dumplings – large potato dumplings with meat or mushroom stuffing, sorcerers – pancakes stuffed with meat. Also populyarnyzrazy, sirloin, saltisons, machanka, cracklings, meat pie smazhnya (smazhenka) , a variety of sausages (gut kindyuk et al.) , Cured and smoked meat (Belarus. Vendlyanina) knuckle. With meat dishes are served razlichnyesousy. For example, cream sauce with fried onions on lard and cracklings, cumin and black pepper.
Popular soups: ear Jour, mushroom soup, pea soup, and others.
Modern Belarusian cookery is based on old national traditions . Dishes from potatoes are very common in Belarusian cuisine. Potatoes are called «the second bread» in Belarus. There are special potato cafes in the country where you can try various potato dishes. Potatoes are included into many salads, served together with mushrooms, meat; different pirazhki (patties) and baked puddings are made from it. The most popular among the Belarusians are traditional draniki, thick pancakes, prepared from shredded potatoes. A lot of place in the diet of the Belarusians belongs to meat and meat products, especially to the pork and salted pork fat. Belarusians eat fresh, dried, salted and pickled mushrooms, and also berries such as bilberry, wild strawberries, raspberries, cranberry and some others. Zatirka is the most popular of flour dishes. Pieces of specially prepared dough are boiled in water and then poured over with milk . An integral part of any dinner is soup. It can be hot or cold. Belarusians are fond of borscht, a thick and rich beet and cabbage soup made with grains, potato and meat. The Belarusian khaladnik , a cold borscht made of beets, beet leaves and served with sour cream, hard-boiled eggs, and boiled potatoes will be pleasant on a hot summer day. Every possible salads are prepared from cabbage, carrots, beans. Bon appetit! Do you like cooking?
No, to tell the truth I don’t like cooking. It takes a lot of time and frankly speaking I am not very good at cooking and my dishes are not always tasty. What questions can you ask a friend who has invited you to a pot-luck party?
What dish shall I bring?
Where will the party take place?
Shall I bring some plates or cups?
Shall I bring some drinks?
Who else is invited to the party?
What questions can you ask a waiter when you are ordering a meal in a cafe?
What would you recommend me to order?
Have you got any vegetarian dishes?
What is the speciality of your cafe?
Is this dish rich in calories? What national dish can you recommend a tourist to taste in Belarus?
I would recommend to sample “ draniki” To my mind this dish is a speciality of our country, it is delicious. You can also taste borchs and holodnik. Scientists say that fast food is unhealthy but teenagers can’t stop eating it. What do you think about it?
Personally I try to avoid fast food because it is high in calories but lacking in nutrition. Fast food is high in saturated fat and this type of fat is associated with a greater risk of cancer. What is more, eating a lot of fast food leads to high levels of cholesterol in the blood, which can cause heart diseases. Moreover, if you consume a lot of fast food you are likely to gain weight. So, I think teenagers should make an effort and try to limit the amount of fast food they eat. Do you personally follow the rules of a healthy way of life? Why( not)? Yes , I personally try to follow the rules of a healthy way of life , I try to avoid junk food ,sweets, soda, eat more vegetables and fruit, have regular meals, spend some time in the open air, and take enough exercise. Can you tell me how to cook one of your favourite dishes?
Frankly speaking I am not very fond of cooking but I can tell you how to prepare draniki.
First you should peel some potatoes, then you should grate them, add an egg , some flour, some salt, mix everything and make little pancakes on a frying pan . Serve your draniki hot with sour cream or butter. Bon appetite!
5.Most of the families want to have a big kitchen in the flat at the same time they have a meal together less and less often. What do you think about it?
To my mind it, is a pity if a family don’t have time to have a meal together because it could be a very nice tradition when people can become closer, share their experiences, learn more about each other’s lives and enjoy a delicious home-made meal. It also unites a family when the members of the family cook, lay the table, and wash up together. It is a pity in my family we seldom have meals together, we get together on some special occasions such as birthdays, holidays and I wish we could have more meals together. What cafes would you recommend to visit in your place?
I would recommend you to visit sportcafe Pautina because the food is delicious there, you can eat sushi there, the food is not expensive, and the interior is modern and beautiful. Do you know many recipes?
To tell the truth I am not fond of cooking , it takes a lot of time, and I am not good at it. So I cannot say that I know a lot of recipes but I think that if I need some recipe I will be able to find it on the Internet.
I would like to have something light. What shall I order?
Белорусская кухня имеет многовековую очень богатую и интересную историю. У нее много общего с кухней окружающих белорусов славянских народов – русских, украинцев, поляков. Также она испытала известное влияние кухонь своих соседей – литовцев и латышей. Белорусская кухня устойчиво сохраняет национальную специфику, которая издавна зависела от специализации хозяйства: производства зерна, картофеля, мяса, молока, овощей.
К национальным особенностям белорусской кухни относится широкое использование картофеля. Объясняется это историческими причинами – проникновением картофеля в Беларусь на 75-90 лет раньше, чем в Россию, а также природно-климатическими условиями, способствующими выведению и развитию вкусных сортов картофеля. Белорусы называют картофель вторым хлебом.
Особенностью картофельных блюд белорусской кухни является, во-первых, преимущественное использование в них тертого, а не целого картофеля, во-вторых, несколько способов приготовления тертой картофельной массы и, в третьих, применение обязательно комбинированной тепловой обработки. Различают таркованную (сырой картофель, натертый на терке, и не отжатый), клинкованную (тертый сырой картофель, тщательно, полностью отцеженный) и варено-толченую массы и их комбинации с мукой и содой. Особой популярностью у белорусов пользуются традиционные драники – картофельные оладьи, которые подают со сметаной, жаренным салом (шкварками), грибами и различными соусами.
Из картофеля готовят картофляники (пирожки с различными начинками), картофельную бабку. Тертым картофелем набивают толстые свиные кишки и жарят. Целый картофель употребляют лишь в двух видах – отваренный в мундире (его называют солоники, так как едят густо посыпая солью) и тушеный. Блюда из тушеного картофеля называют тушанкой или смажениками.
Из овощей наиболее характерны для белорусской кухни капуста, морковь, горох, бобы, редька.
Традиционными являются сачни – толстые мучные блины с различной начинкой, скавародники, которые ранее заменяли хлеб (их обычно пекли из кислого теста).
Из мучных и крупяных народных блюд наиболее известны затирки (комочки специально приготовленного теста варят в воде, затем забеливают молоком или заправляют салом); клецки (отваренные кусочки теста, подаваемые со шкварками и жареным на сале луком), кулеш (каша из ячменной гороховой или бобовой муки), кулага (каша из ржаной или пшеничной муки и солода (меда, ягод)).
В белоруской кухне преобладают загущенные супы: поливка (крупенно-овощной суп), крупеня, жур (суп на основе овсяного отвара, который подвергается закисанию, с добавлением молока (жур молочный), жира, вяндлины и др. продуктов).
Употребление и приготовление мяса в белорусской кухне тоже имеют ряд особенностей. Народная поговорка гласит «Як няма рыбы смачней лінінкі, дык няма мяса смачней свінінкі». Широко используется свинина, говядина, телятина. Поджаренное сало – желанная приправа к различным мучным и картофельным блюдам.
Свинина в качестве мяса идет в основном на приготовление домашних колбас и вяндлины – слабо копченой ветчины или корейки.
Традиционными мясными блюдами являются печисты – отваренные, тушеные или зажаренные тушки поросенка, кролика, домашней птицы или крупный кусок свинины, говядины; верещака (мачанка) – тушеные с водой или квасом кусочки ребрышек, колбасы, заваренные мукой, сметаной, луком (едят с блинами), вантробянка – отварные мелко нарезанные свиные легкие, печень, сердце, почки, головизна и т.д., набитые в свиные толстые кишки или желудок; полендвица – подсушенная со специями свинина. С мясом готовят колдуны – изделия из различного теста (картофеля), начиненные мясным или другим фаршем с приправами. Грибы, как правило, используют в качестве добавки –«закрасы», придающей вкус какому-нибудь основному блюду. Например, жаренка – мясо тушеное с овощами и грибами, капустник – суп из капусты с грибами.
Среди напитков характерными для национальной кухни считаются квас, березовик (квас из березового сока), кленовик (из кленового), медовуха (напиток из меда, ягод, трав на основе брожения), сбитень (горячий напиток из меда и пряностей).
Следует отметить, что главное в традиционных национальных белорусских блюдах – не особый состав продуктов, а сам процесс обработки этих продуктов. Характерной особенностью белорусской национальной кухни является использование таких способов тепловой кулинарной обработки продуктов как запекание, отваривание, томление, тушение. Традиционным для белорусской кухни является полужидкая-полугустая консистенция блюд. Характерно приготовление и подача блюд в глиняной (керамической) посуде.
В настоящее время в республике услуги общественного питания оказывают 12179 объектов на 763 тыс. мест, из них 7599 объектов на 362 тыс. мест расположены в общедоступных местах.
В республике специализируются на выпуске блюд белорусской национальной кухни 220 объектов, в том числе в г.Минске – 45. Это такие объекты как: кафе «Бульбяная», кафе «Каляда», кафе «Бульбаш» в Могилевской области, ресторан «Лямус», ресторан «Усадьба», кафе «Родны кут», кафе «Задвинье» в Витебской области, ресторан «Старое время» в г.Гомеле, ресторан «Агінскі», кафе «Камяніца» ООО «Новый «Альянс», кафе «У Францыска» ООО «Раковский бровар», бар «Талака» ООО «Эвглема», ресторан «Кухмистр» в г. Минске и другие.
В объектах, специализирующихся на выпуске блюд национальной кухни, не только ассортимент предлагаемой продукции, но и интерьер, посуда отражают национальную культуру белорусского народа.
Реализация блюд белорусской национальной кухни является одним из установленных требований к объектам общественного питания (за исключением объектов, специализирующихся на приготовлении блюд национальных кухонь других народов). Поэтому блюда белорусской кухни присутствуют в меню всех ресторанов и кафе.
В целях популяризации блюд белорусской кухни регулярно проводится Неделя белорусской кухни, когда в ресторанах и кафе предлагаются блюда белорусской кухни, приготовленные по единым технологическим документам (рецептурам) и одинаковым ценам независимо от ресторана, кафе.
Сегодня наиболее распространенными блюдами белоруской кухни, являются следующие: похлебка грибная, поливка белорусская, затирка, капустник, драники, мачанка, бабка картофельная, манник, картофляники, верещака, клецки картофельные и другие.
Russian Cuisine
To my mind,
delicious food is one of the greatest pleasures in our life.
I’ve been living in St. Petersburg since my birth and can tell
you many interesting things about its restaurants of Italian,
French, Chinese, Japanese and Indian cuisine. However, first of
all I’d like to share some secrets of typical Russian cuisine
with you.
Russian cuisine
is indeed original. Its distinctive feature is not only in
original recipes but also in the fact that it reflects a certain
way of life. Russian people usually have meals three times a
day. In the morning they have breakfast, in the afternoon —
dinner and in the evening it’s time for supper.
Let us start with
breakfast. This meal doesn’t usually take much time to prepare,
due to the fact that people, as a rule, are in a hurry for work,
school or somewhere else. It may include just sandwiches, fried
or scrambled eggs, corn flakes or muesli and various kinds of
porridges. It can be cream of wheat, oatmeal porridge, rice or
buckwheat porrige. It is more common for Russian people to drink
black tea with jam or honey but there are ones who prefer coffee
in the morning. You may think there is nothing special in this
set of dishes. You are right. But it was a description of a
typical working day breakfast, when people have little time to
prepare something. Now I’d like to call your attention to
breakfast of a dayoff.
Have you ever
tried traditional Russian sirniki? I’m sure, if you live in
Russia, at least once in your life your grandmother or mother
prepared them for you. Nothing can be compared with sirniki,
made of fresh village cottage cheese and fried on a pan. They
are usually served with sour cream and sugar. Perhaps, the only
dish which is as delicious as sirniki is blini or pancakes. In
Russia they say that the thinner blini are made the tastier they
are. Blini are served rolled with a variety of fillings but the
most delicious ones are pancakes with jam, honey and sour cream.
A traditional
Russian dinner consists of three courses. It is the main meal of
the day. First of all snacks are served. It can be caviar,
herring, salt cucumbers and sauerkraut. All these salt dishes
are served in order to excite the appetite. In general Russian
cuisine is famous for its pickles.
Then comes the
first course — soup. There is a great variety of different soups
in Russia but the most famous is “borsch”. Shchi, rassolnik,
shchaveleviy soup and cold soup — okroshka are also cooked in
Russia. Of course, it is not the whole list of traditional
Russian soups, but these are the most popular ones.
After the soup
the second course follows. It usually includes meat or fish and
garnish. The Russians prefer freshwater fish like carp and pike.
As for meat, it may be pork, beef, veal, lamb, turkey or
chicken. The most famous meat dishes in Russia are zharkoye
(stewed beef with potatoes, onions, carrots and garlic seasoned
with salt and pepper), beef Stroganoff (the dish consists of
pieces of beef served in a sauce with sour cream) and cutlets
(the dish made of minced meat). The main course is usually
served with garnish — mashed, baked or fried potatoes, pasta or
vegetables. Russian people often eat pelmeni (meat dumplings)
for the second course. Pelmeni are often cooked by the whole
family. Firstly, the filling of minced meat is made due to the
particular recipe, then they roll out the pastry and after that
everybody sits at the big dinner table and makes pelmeni.
Sometimes the preparation of this dish takes almost the whole
day. Very often people cook pelmeni for a holiday. The Russians
eat everything with bread but sometimes pies are served instead
of bread. These pies may be stuffed with various fillings: fish,
spring onions and eggs, meat, chicken, potatoes and mushrooms.
Sweet pies are served for tea. They are usually stuffed with
different fresh berries or jam. Every housewife has her own
cooking secret.
As for the third
course, it is usually a drink — compote, kissel or mors. In old
Russia there existed another popular drink — Medovukha which is
derived from the word “honey” (in Russian it sounds as “mjod”).
Sometimes this course includes desserts. It may be ice-cream,
baked apples or some fresh fruit.
Supper is the
longest meal of the day, since it is time when the whole family
can gather at one table and discuss some news. Russian people
usually have a substantial meal for supper. It may be fried
potatoes, potatoes in their skin with herring, fried fish or
chicken. But there are also people who prefer light supper such
as cottage cheese with sugar or milk and jam, an apple cake
called “sharlotka”, or a potato cake, or some vegetables. It
will depend just on a person’s preference.
It is worth
saying that Russian cuisine is famous for its natural products.
Russian people are fond of gathering, drying and using mushrooms
and all kinds of forest berries in their dishes.
In my opinion,
Russian cuisine is one of the most varied and delicious in the
world but tastes differ. As far as I know, people from other
countries consider Russian people heavy eaters not only because
of the amount of food we eat per day, but also due to its fat
content. Anyway, if you are not keen on Russian cuisine, it is
up to you to choose any other food. Русская кухня
Трудно не согласиться с тем, что
вкусная еда — одно из самых больших удовольствий в нашей жизни.
Всю свою жизнь я живу в Санкт-Петербурге и могу рассказать много
интересного о ресторанах итальянской, французской, китайской,
японской и индийской кухни. Однако, прежде всего, мне хотелось
бы поделиться с вами секретами русской кухни.
Русская кухня очень необычна. Её
отличительная особенность заключается не только в оригинальных
рецептах приготовления блюд, но и в том, что она выражает
определённый стиль жизни. Русские люди обычно едят 3 раза в
день. Утром они завтракают, днём обедают, а вечер — время ужина.
Давайте начнём с завтрака.
Приготовление завтрака обычно не занимает много времени, тем
более что по утрам люди, как правило, куда-то спешат — на
работу, в школу и т. д. Завтрак может представлять собой
бутерброды, яичницу или омлет, хлопья или мюсли, манную,
овсяную, рисовую или гречневую кашу. По утрам обычно пьют чай с
вареньем или мёдом, но есть люди, предпочитающие кофе. Возможно,
вам покажется, что в таком наборе блюд нет ничего особенного. Вы
правы. Дело в том, что это было описание завтрака в обычный
рабочий день, когда у людей нет времени что-либо готовить.
Теперь я бы хотела обратить ваше внимание на завтрак русского
человека в выходной день.
Вы когда-нибудь пробовали русские
сырники? Я уверена, что если вы живёте в России, то хотя бы раз
в жизни ваша бабушка или мама готовила вам сырники. С сырниками,
приготовленными из свежего деревенского творога, ничто не может
сравниться. Обычно их подают со сметаной и сахаром. Наверное,
единственное такое же вкусное блюдо, как сырники, — это блины. В
России считается, что чем тоньше блин — тем он вкуснее. Блины
подаются с разными начинками, но самые вкусные блины — с
вареньем, мёдом и со сметаной.
Традиционный русский обед состоит из
трёх блюд. Обед — самое главное время еды. Чтобы раззадорить
аппетит, сначала подаётся закуска. Это могут быть солёные
огурчики, икра, селёдка, квашеная капуста. Русская кухня вообще
славится своими соленьями.
Дальше следует первое блюдо. В
России готовят огромное количество первых блюд, но самое
известное из них — это борщ. Также есть щи, рассольник,
щавелевый суп и холодный суп — окрошка. Естественно, это не весь
список русских супов, но это одни из самых популярных.
После первого блюда наступает время
для второго. Обычно это мясо или рыба с гарниром. Русские
предпочитают в еде пресноводную рыбу — карпа или щуку. Что
касается мяса, здесь может быть всё что угодно — свинина,
говядина, телятина, баранина, индейка, курица. Самые известные
русские мясные блюда — это жаркое (тушёное мясо с картофелем,
луком, морковью, чесноком и какой-либо приправой), бефстроганов
(блюдо из кусочков говядины под сметанным соусом) и котлеты
(блюдо, сделанное из фарша). Второе блюдо обычно подаётся с
гарниром: картофельным пюре, отварным или жареным картофелем,
макаронами или овощами. Очень часто в качестве второго блюда
используют пельмени. Их готовят обычно всей семьёй. Сначала по
определённому рецепту делают начинку из фарша, затем раскатывают
тесто, а потом все вместе садятся за большой стол и лепят
пельмени. На приготовление этого блюда уходит почти весь день.
Часто это праздничное блюдо. Русские едят всё с хлебом, но
иногда вместо хлеба подаются пирожки. Они могут быть с самой
разнообразной начинкой — с рыбой, с луком и яйцом, с мясом, с
курицей, с картошкой и грибами. К чаю подаются сладкие пирожки —
с разными ягодами или вареньем из этих же ягод. У каждой хозяйки
свой секрет приготовления пирожков.
Третье блюдо — это обычно компот,
кисель или морс. В Древней Руси был ещё один популярный напиток
— медовуха, чьё название происходит от слова «мёд». Иногда к
третьему блюду подают десерт. Это может быть мороженое, печёные
яблоки или свежие фрукты.
Ужин — самое длительное время еды.
Вся семья обычно собирается за одним столом и обсуждает новости.
В России принято плотно ужинать. Это может быть и жареная
картошка, и картошка в мундире с селёдкой, и жареная рыба, и
курица. Но многие люди предпочитают более лёгкий ужин — творог с
сахаром или вареньем, яблочный пирог «шарлотка» или картофельный
пирог, овощи. Выбор блюда зависит только от вашего желания.
Нельзя не сказать и о том, что
русская кухня славится натуральными продуктами. Русские очень
любят собирать, сушить и использовать в своих блюдах грибы и
всевозможные лесные ягоды.
Я думаю, что русская кухня — одна из
наиболее разнообразных и вкусных в мире, но о вкусах не спорят.
Насколько я знаю, некоторые приезжие из других стран полагают,
что русские — большие любители поесть. Основанием для такого
рода предположений служит не столько количество еды, поглощаемой
за день, сколько жирность русской пищи. И если вы не в восторге
от русской кухни, вам ничто не мешает есть любую другую пищу. Questions:
1. Do you like
Russian cuisine?
2. What is your favourite cuisine? Why?
3. How often do you go to a restaurant?
4. What do you prefer to eat for breakfast?
5. What do you usually eat for dinner?
6. What is your favourite kind of soup?
7. Does your family usually gather together for dinner?
8. Are you good at cooking?
9. What traditional Russian dishes do you know?
10. Do you think it is important to keep our Russian cuisine
traditions? Why?
Vocabulary:
cuisine — кухня
delicious — вкусный
to share — делить
typical — типичный
indeed — действительно
distinctive feature — отличительная черта, особенность
recipe — кулинарный рецепт
fried eggs — яичница
scrambled eggs — омлет
oatmeal porridge — овсяная каша
cream of wheat — манная каша
rice porridge — рисовая каша
buckwheat porridge — гречневая каша
set of dishes — набор блюд
description — описание
to call one’s attention — привлечь чьё-либо внимание
dayoff — выходной день
cottage cheese — творог
pan — сковородка
pancake — блин
variety — разнообразие
filling — начинка
sour cream — сметана
course — блюдо
snack — закуска
caviar — икра
herring — сельдь
sauerkraut — квашеная капуста
to excite the appetite — раззадорить аппетит
garnish — гарнир
freshwater fish — пресноводная рыба
carp — карп
pike — щука
pork — свинина
beef — говядина
veal — телятина
lamb — баранина
turkey — индейка
carrot — морковь
garlic — чеснок
to season — приправлять
minced meat — фарш
mashed potatoes — картофельное пюре
baked potatoes — печёный картофель
fried potatoes — жареный картофель
pasta — лапша, макароны
meat dumplings — пельмени
filling — начинка
stuffing — фарш
to roll out the pastry — раскатывать тесто
instead of — вместо
pie — пирожок
spring onions — зелёный лук
to exist — существовать
to derive from — происходить от
baked apple — печёное яблоко
to gather — собирать
to have a substantial meal — сытно поесть
potatoes in the skin — картошка в мундире
it is worth saying — стоит сказать
varied — разнообразный
tastes differ — о вкусах не спорят
heavy eater — любитель поесть
fat content — содержание жира
Belarusian cuisine has centuries-long history, rich and interesting, and much in common with that of neighbouring Slavonic nations: Russians, Ukrainians and Poles. It’s influenced by the cuisine of Lithuania and Latvia, but has preserved its characteristics, using grain, potatoes, meat, milk and vegetables.
Belarusian cuisine widely uses potatoes, the “second bread”. Historically, potatoes were introduced to Belarus 75-90 years earlier than in Russia, and our climate facilitates the growth of many tasty varieties.
Grated potato is very common, and can be cooked in various ways, with methods combined. Belarusian cuisine often uses raw grated potato, shaped and fried: known as ‘tarkavanaja’ when used wet and ‘klinkovaja’ when drained. Mashed potato is sometimes combined with flour and baking soda. Traditional draniki (potato pancakes) enjoy great popularity, served with sour cream, fried fat (pork rinds), mushrooms and various sauces.
People also cook “bulbianiki” (potato pies stuffed with various fillings) and “bulbianaja babka” (potato pudding). Pig guts can be stuffed with grated potato and then fried. Boiled potatoes are eaten unpeeled, as ‘saloniki’ (eaten with salt) while stewed potatoes are called ‘tušanka’ or ‘smazaniki’.
Cabbage, carrot, peas, beans and radishes are typical of Belarusian cuisine.
“Sacni” are pancakes made with flour, given various fillings, while fried ‘skavarodniki’ are made from vinegar dough, and eaten instead of bread.
Among flour and cereal dishes, the most popular are “zacirka” (boiled dough, with milk or fat added); “kliocki” (boiled dough, served with pork rind and onion, fried in fat); “kulieš” (porridge from barley pea or bean flour); and “kulaha” (porridge from rye or wheat flour and malt, served with honey or berries).
Thickened soups prevail in Belarusian cuisine: “poliuka” (cereal and vegetable soup); “krupienia” (thick millet soup); and «zur» (an oat porridge which should turn sour before having milk (milk zur), fat, ‘viandlina’ and other products added).
According to the proverb, there’s no tastier fish than tench and no tastier meat than pork. Pork, beef and veal are widely used in Belarusian cuisine, while fried fat is the desired dressing for various flour and potato dishes. Homemade sausages tend to be made of pork, while ‘viandlina’ is lightly smoked ham or pork loin.
Traditional meat dishes include “piacysta”: boiled, stewed or fried cuts of young pig, rabbit or poultry or a large piece of pork or beef. Meanwhile, ‘vieriešcaka’ (macanka) are short ribs and sausages, stewed in water or kvass, brewed with flour, thick sour cream and onion sauce (as served with pancakes).
To make “vantrabianka”, you boil offal, such as pig lungs, liver, hearts, kidneys or brains, before mincing and stuffing into pig intestine, to create a pudding. “Paliandvica” is baked pork with spices. “Kalduny” (potato pies) are stuffed with minced meat (or other stuffing) and spices.
Mushrooms are often used to garnish and add flavour. For instance, «zaronka» is a meat dish stewed with vegetables and mushrooms, while “kapusnik” is a cabbage soup with mushrooms.
Kvass is a popular non-alcoholic drink, coming in several varieties: “biarozаvik” is kvass from birch juice, while “klianovik” uses maple juice, and “miadavucha” is made from honey, with fermented berries and herbs. “Zbicien” is a hot drink from honey and spices.
It should be noted that the most traditional national Belarusian dishes don’t use special ingredients. Rather, it’s the way that dishes are made that’s important: roasting, boiling, and stewing. Semi-liquid and semi-thick dishes are traditional for Belarusian cuisine, and serving dishes are often made from clay earthenware.
There are 12,179 cafes and restaurants operating at present in Belarus, seating 763,000. Of these, 7,599 are located in public places (seating 362,000).
Just 220 restaurants and cafes specialise in Belarusian national cuisine, and forty-five of these are found in Minsk. ‘Bulbianaja’ cafe, ‘Kaliada’ cafe and ‘Bulbaš’ cafe are located in the Mahiliouskaja voblasc, while ‘Liamus’ restaurant, ‘Rodny Kut’ restaurant, ‘Usadba’ cafe and ‘Zadvinnie’ cafe are in the Viciebskaja voblasc. ‘Staroje Vriemia’ restaurant is well-known in Homiel, while ‘Ahinski’ restaurant, ‘Kamianica’ cafe, ‘U Francyska’ cafe, ‘Talaka’ bar, and ‘Kuchmistr’ restaurant are found in Minsk.
Not only their menus but their decor and utensils reflect our national cuisine traditions. In fact, all public catering sites are required to serve some national dishes (unless the establishment specialises in foreign cuisine).
Aiming to popularise our dishes, the Week of Belarusian Cuisine is held regularly, with restaurants and cafes offering national dishes, cooked to traditional recipes, using age-old methods. Every establishment is then obliged to charge the same price for the dish, regardless of the restaurant or cafe.
Mushroom soup and Belarusian soup are very popular, as are ‘zacirka’, ‘kapusnik’, ‘draniki’, ‘macanka’ (a meat-based stew), ‘bulbianaja babka’ (potato pudding), ‘mannik’ (manna cake), ‘bulbianiki’, ‘vieriešcaka’ and potato kliocki.
На английском языке. Belarusian Food
Belarusian cuisine is considered to be one of the most diverse cuisines in Europe. It has been largely influenced by Baltic, Slavic and even partially German cuisines. Traditional dishes of this country mainly consist of vegetables, meats and breads. Today, visitors of Belarus can try peasant cuisine of the countryside as well as the sophisticated dishes for the nobility. A traditional peasant meal has included a soup and a main course. One of the most delicious Belarusian soups is called “khaladnik”. It’s a cold type of borscht, which is mainly eaten in summer. This beetroot soup is eaten with sour cream. Potato is the main ingredient of many dishes. It is known as the second bread of Belarusians. Perhaps, everyone has heard of “draniki”. These are thick pancakes made of shredded potatoes. Meat is also widely used in Belarusian cuisine, especially pork. One of the traditional holiday dishes is called “pyachysta”. It is a delicious stew made of large chunks of pork or beef. Slightly smoked salty pork with onions and garlic is also popular. Most meat dishes in this country are served with potatoes or other vegetables. Historically, Belarus has little access to any type of seafood however there are some special fish-based dishes. For example, “yushka” – a fish soup boiled without any seasonings. In general, seasonings are not very popular in Belarusian cuisine. The most famous hard drink in Belarus is “harelka”. It’s similar to Russian vodka, but can be flavored with birch sap or forest herbs. Other traditional Belarusian drinks include kvass, beer, myadukha, etc. Traditional desserts, that are famous far beyond the country, are sweet pancakes with cottage cheese.
Перевод на русский язык. Белорусская еда
Белорусская кухня считается одной из самых разнообразных кухонь в Европе. На нее в значительной степени повлияли балтийские, славянские и даже частично немецкие кухни. Традиционные блюда этой страны в основном состоят из овощей, мяса и хлеба. Сегодня посетители Беларуси могут попробовать как крестьянскую кухню сельской местности, так и изысканные блюда для дворянства. Традиционная крестьянская еда включала суп и основное блюдо. Один из самых вкусных белорусских супов называется «холодник». Это холодная разновидность борща, которую в основном едят летом. Этот свекольный суп едят со сметаной. Картофель является основным ингредиентом многих блюд. Он известен как второй хлеб белорусов. Возможно, каждый слышал о «драниках». Это оладьи из измельченного картофеля. Мясо также широко используется в белорусской кухне, особенно свинина. Одно из традиционных праздничных блюд называется «пячысты». Это аппетитное тушеное мясо, приготовленное из больших кусков свинины или говядины. Слегка копченая соленая свинина с луком и чесноком также популярна. Большинство мясных блюд в этой стране подаются с картофелем или другими овощами. Исторически сложилось так, что Беларусь имеет ограниченный доступ к любым морепродуктам, однако есть и специальные рыбные блюда. Например, «юшка» – уха, которую готовят без каких-либо приправ. В целом, приправы не очень приветствуются в белорусской кухне. Самый известный крепкий напиток в Беларуси – это «горилка». Она похожа на русскую водку, но может быть приправлена березовым соком или лесными травами. К другим традиционным белорусским напиткам относятся квас, пиво, мядуха и т.д. Традиционный десерт, который известен далеко за пределами страны, это сладкие блинчики с творогом.
Belarusian cuisine was formed under the influence of two main factors:
active farming and extensive use of local produce;
influences of neighboring countries and migrant settlers
Since the times of the Grand Duchy of Lithuania the national culinary traditions have been interlaced with Baltic, Slavic, Jewish and partly German cuisines.
Therefore, Belarusian cuisine is one of the most diverse on the continent. It is similar to the Russian, Lithuanian, Ukrainian, Polish, Jewish, but it is unique in its own way, hearty and delicious.
In the old days, each social class had its own gastronomic traditions so that Belarusian cuisine was divided into cuisine directions: peasant and bourgeois, shlyakhta and high nobility cuisines.
In Belarusian cuisine local products are widely used:
vegetables and greens (cabbages, turnips, beets, carrots, parsnips, pumpkins, potatoes, cucumbers, onions and garlic, sorrel, nettle, quinoa, orpine roots)
pulses (beans, peas, lentils, kidney beans)
grains (rye, barley, oats, buckwheat)
mushrooms (pickled, dried, powdered)
fruit and berries (apples, pears, plums, cherries, currants, bilberries, blueberries, cranberries, raspberries, mountain ash, viburnum, rosehip)
spices and dressings (caraway, coriander, linseed, horseradish, calamus, mustard, juniper, cherry and oak leaves)
Potatoes deserve a special mention: having appeared in Belarus in the XVIII century, it enriched the national cuisine and became the basis of many Belarusian dishes.
Among them there are famous draniki, kolduny, pyzy, potato sausage, kletski, babka…
For centuries Belarusians consumed limited amounts of meat, as a rule, in special meals in the form of salted and sun-dried products. With time, the meat diet expanded. The most common forms of meat were:
pork
mutton
beef
poultry (chicken, duck, goose, turkey)
game (elk, roe, boar, beaver)
Belarusian cuisine is a big variety of meat and poultry dishes (pyachysta, kumpyachok, machanka, vereshchaka, tushanka, smazhanka), all sorts of home-made sausages, salty salo, byproduct dishes (vantrabyanka, rubtsy – pork belly stuffed with meat and buckwheat porridge), smoked meat…
Belarusian cuisine is also rich in fish dishes. As a rule, it is river fish (tench, sturgeon, pike, eelpout, bream, eel, trout, perch, carp). Belarusians cooked with fish yushka, dumplings,also they made salt and smoked fish. Today restaurants serve famous “Pike Perch a la Radziwill.”
The most common dairy products were curd cheese (made of cow and goat milk), sour cream, and butter. Milk is a regular ingredient of many Belarusian recipes, including all kinds of soups, porridges, mokanka.
Dishes of Belarusian villagers were always hearty, relatively simple in cooking (many dishes were prepared in the oven over low heat for a long time), but always fresh: chilled or warmed food was not served!
Nobility cuisine was more exquisite, with a big variety of products and spices, including exotic ones, and, of course, with the use of more sophisticated cooking technologies. The nobles had an opportunity to indulge themselves in such dishes as aselk lips in sugared vinegar, stuffed eel, rooster broth…
The Belarusian cuisine is a variety of meat and poultry dishes (pyachysta, kumpyachok, machanka, vereshchaka, tushanka, smazhanka), all sorts of home-made sausages, salty salo, byproduct dishes (vantrabyanka, rubtsy – pork belly stuffed with meat and buckwheat porridge), smoked meat…
The Belarusian cuisine is also rich in fish dishes. As a rule, it is river fish (tench, sturgeon, pike, eelpout, bream, eel, trout, perch, carp). Belarusians used to make yushka, dumplings, salt and smoked fish. Today restaurants serve famous “Pike Perch a la Radziwill.”
Common dairy products included curd cheese (made of cow and goat milk), sour cream, and butter. Milk is a regular ingredient in many Belarusian recipes, including all kinds of soups, porridges, mokanka.
The diet of Belarusian villagers was always hearty, relatively simple in cooking (many dishes were prepared in the oven over low heat for a long time), but always fresh: chilled or warmed food was not served!
Nobility cuisine was more exquisite, with a bigger variety of products and spices, including exotic ones, and, of course, and with the use of more sophisticated cooking technologies. The nobles had an opportunity to indulge themselves in such dishes as elk lips in sugared vinegar, stuffed eel, rooster broth…
Peculiarities of the Belarusian cuisine
There are special features that distinguish the Belarusian cuisine from culinary traditions of many other countries, give it a local color and a peculiar charm.
For example, the Belarusian cuisine is characterized by quite complicated and lengthy processing of products. It includes such methods as braising, stewing, baking, cooking, blanching and roasting, with several of them being used in some recipes.
Many national dishes require various kinds of flour made of oats, buckwheat, peas, rye and their mixtures.
Flour can be used as the main ingredient of some foods (flat cakes called perepecha, special Belarusian pancakes from various kinds of flour, thick pancakes made of peas). However, it can also serve as an additive for thickening (“zakolota” for soups). Traditionally yeast was not used in Belarus to knead dough.
The Belarusian cuisine offers a great variety of dishes made from vegetables. Many of them are unique despite the fact that they are based on traditional Slavonic recipes.
The examples are the soup zhur (cooked prior to Lent and can be alternatively made of milk or meat) based on oat water, polivka (thin soup made of cereals and vegetables), morkva (carrot soup), gryzhanka (turnip soup), garbuzok (pumpkin soup) and other kinds of dishes.
The pride of the national cuisine is traditional Belarusian bread baked with the use of rye flour. Instead of yeast Belarusians used a special leaven. This is a very healthy product.
Belarusian bread is heavier and is a bit sour. In old recipes different additives were used like caraway seeds, linseeds and sunflower seeds. Bread was sometimes baked on the ‘pillow’ made from birch and oak leaves.
Belarusian cuisine today
The contemporary Belarusian cuisine is eclectic. It has preserved old traditional recipes which are gradually being revived. Meanwhile dishes from other countries are becoming increasingly popular, too.
Today’s restaurants offer modern intake on traditional Belarusian dishes which reflect original ideas of chefs and principles of Grande cuisine, which takes into account the diversity of products and seasonal changes.
You will definitely appreciate such delicious dishes as:
As for alcohol drinks there are nastoykas from vodka, cranberry, honey such as zubrovka, crambambulya. Kvass and birch sap is also popular.
Deserts
Honey has been popular throughout all the history. Belarussians like pancakes with honey, honey cereals and pies. Soloduha (a sort of pastry), kissel, baked apples were cooked with honey.
Praniki is a sweet flour dish that was originally called “perniki”. People believe that it took its name from pagan times when people worshipped many gods and one of them was Perun, god of the Sun. At that time people brought something to Gods and especially figures of animals from sweet and tasty pastry. Later on the name changed as well as its taste because now they are made from wheat flour but not from rye.
Pancakes
Scientists still argue about the appearance of pancakes. There are several ideas. Some suggest that pancakes were baked from rye kissel. Another believe that the word ‘pancake’ appeared from the word “mlin” (mill). Earlier pancakes were baked from different sorts of flour. Now they are made mostly from wheat flour, yeast, milk, sour cream, kefir. Usually pancakes are eaten with various toppings, jam or honey.
Belarusian restaurants
You can taste national recipes at restaurants of Belarusian cuisine wh ere you can find a lot foreign guests who came to our country. There you can taste not only country dishes but also meals from princes’ tables.
There are a lot of farmsteads in Belarus and tourist complexes wh ere you can taste fresh baked bread, meat sausages, home cheeses, desserts from honey and fruits.
In a menu of Belorusian restaurants one can find not only our national cuisine but European, Caucasian and oriental dishes. Dishes cooked according to old recipes can be tasted during an excursion to the Dudutki Museum of ancient crafts, which you can book directly on our website.
However tourists should taste specific belarusian meals such as draniki, borshch, machnka, sour cabbage, pickled cucumbers, lard and national nastoykas.
All Belarusians like nutritious and tasty food. You can make sure if drop in one of the local restaurants.
На английском языке Перевод на русский язык Belarusian FoodБелорусская едаBelarusian cuisine is considered to be one of the most diverse cuisines in Europe. It has been largely influenced by Baltic, Slavic and even partially German cuisines. Traditional dishes of this country mainly consist of vegetables, meats and breads. Today, visitors of Belarus can try peasant cuisine of the countryside as well as the sophisticated dishes for the nobility. A traditional peasant meal has included a soup and a main course. One of the most delicious Belarusian soups is called “khaladnik”. It’s a cold type of borscht, which is mainly eaten in summer. This beetroot soup is eaten with sour cream. Potato is the main ingredient of many dishes. It is known as the second bread of Belarusians. Perhaps, everyone has heard of “draniki”. These are thick pancakes made of shredded potatoes. Meat is also widely used in Belarusian cuisine, especially pork. One of the traditional holiday dishes is called “pyachysta”. It is a delicious stew made of large chunks of pork or beef. Slightly smoked salty pork with onions and garlic is also popular. Most meat dishes in this country are served with potatoes or other vegetables. Historically, Belarus has little access to any type of seafood however there are some special fish-based dishes. For example, “yushka” — a fish soup boiled without any seasonings. In general, seasonings are not very popular in Belarusian cuisine. The most famous hard drink in Belarus is “harelka”. It’s similar to Russian vodka, but can be flavored with birch sap or forest herbs. Other traditional Belarusian drinks include kvass, beer, myadukha, etc. Traditional desserts, that are famous far beyond the country, are sweet pancakes with cottage cheese.Белорусская кухня считается одной из самых разнообразных кухонь в Европе. На нее в значительной степени повлияли балтийские, славянские и даже частично немецкие кухни. Традиционные блюда этой страны в основном состоят из овощей, мяса и хлеба. Сегодня посетители Беларуси могут попробовать как крестьянскую кухню сельской местности, так и изысканные блюда для дворянства. Традиционная крестьянская еда включала суп и основное блюдо. Один из самых вкусных белорусских супов называется «холодник». Это холодная разновидность борща, которую в основном едят летом. Этот свекольный суп едят со сметаной. Картофель является основным ингредиентом многих блюд. Он известен как второй хлеб белорусов. Возможно, каждый слышал о «драниках». Это оладьи из измельченного картофеля. Мясо также широко используется в белорусской кухне, особенно свинина. Одно из традиционных праздничных блюд называется «пячысты». Это аппетитное тушеное мясо, приготовленное из больших кусков свинины или говядины. Слегка копченая соленая свинина с луком и чесноком также популярна. Большинство мясных блюд в этой стране подаются с картофелем или другими овощами. Исторически сложилось так, что Беларусь имеет ограниченный доступ к любым морепродуктам, однако есть и специальные рыбные блюда. Например, «юшка» — уха, которую готовят без каких-либо приправ. В целом, приправы не очень приветствуются в белорусской кухне. Самый известный крепкий напиток в Беларуси — это «горилка». Она похожа на русскую водку, но может быть приправлена березовым соком или лесными травами. К другим традиционным белорусским напиткам относятся квас, пиво, мядуха и т. д. Традиционный десерт, который известен далеко за пределами страны, это сладкие блинчики с творогом.
Modern Belarusian cookery is based on old national traditions which have undergone a long historical evolution. But the main methods of traditional Belarusian cuisine are carefully kept by the people.
Common in Belarusian cuisine were dishes from potato which is called among people “the second bread”. The Belarusians bring fame to their beloved potato in their verses, songs, dances. There are special potato cafes in the country where you can try various potato dishes. Potato is included into many salads, it is served together with mushrooms, meat; different pirazhki (patties) and baked puddings are made from it. The most popular among the Belarusians are traditional draniki, thick pancakes, prepared from shredded potatoes. A wide spread of potato dishes in Belarusian cuisine can be explained by natural climatic conditions of Belarus which are propitious for growing highly starched and tasty sorts of potatoes.
A lot of place in the diet of the Belarusians belongs to meat and meat products, especially to the pork and salted pork fat. One of the people’s proverbs says: “There is no fish more tasty than tench, as well as there is no meat better than pork”. The salted pork fat is used slightly smoked and seasoned with onions and garlic. Pyachysta is one of the traditional holiday dishes. This is boiled, stewed or roasted sucking pig, fowl or large chunks of pork or beef. Dishes prepared from meat are usually served together with potatoes or vegetables such as carrot, cabbage, black radish, peas, etc. It is characteristic that many vegetable and meat dishes are prepared in special stoneware pots.
Among dishes from fish the Belarusians prefer yushka, galki and also baked or boiled river-fish without special seasonings. In general, what concerns the most common seasonings such as onions, garlic, parsley, dill, caraway seeds, pepper, they are used very moderately in Belarusian cookery.
The choice Belarusian food are fresh, dried, salted and pickled mushrooms, and also berries such as bilberry, wild strawberries, red whortlberry, raspberries, cranberry and some others.
Of flour dishes the most popular is zacirka. Pieces of specially prepared dough are boiled in water and then poured over with milk or garnished with salted pork fat.
The Belarusians prefer to use whole milk which affected some methods of making yoghurt and the so called klinkovy cottage cheese. In Belarusian cuisine the milk is widely used for mixing in vegetable and flour dishes.
Myadukha, berezavik, kvas, beer are traditional Belarusian drinks.
Recipes introduced in this book do not expose all the dishes of national cuisine. The methods of cooking of the most popular dishes of old and modern cuisines of the Belarusians are presented here. All the recipes are intended for four helpings; the quantity of products is given in volume and in mass.
We hope that this book will be helpful to all those who are interested in national Belarusian cuisine
A significant part of the national Belarusian cuisine make dishes from grated potatoes, pancakes, dumplings, witches, potato cakes, grandmother, Drach, stewed potatoes with meat and (or) fungi and other. In this case, there are several ways to rubbing potato and potato mass produce:
tarkovannaya (raw grated potatoes, after rubbing not ottsezhenny and used together with the segregated juice) ; klinkovannaya (raw grated potatoes, after rubbing ottsezhenny) cooked pounded (mashed boiled potatoes) .
Potatoes are also used in the preparation of certain salads. Natural conditions determine the presence in Belarus Belarusian cuisine mushrooms, berries, fish and various vegetables.
Among the widespread popular meat dishes bigos – meat stew with cabbage, dumplings – large potato dumplings with meat or mushroom stuffing, sorcerers – pancakes stuffed with meat. Also populyarnyzrazy, sirloin, saltisons, machanka, cracklings, meat pie smazhnya (smazhenka) , a variety of sausages (gut kindyuk et al.) , Cured and smoked meat (Belarus. Vendlyanina) knuckle. With meat dishes are served razlichnyesousy. For example, cream sauce with fried onions on lard and cracklings, cumin and black pepper.
Popular soups: ear Jour, mushroom soup, pea soup, and others.
A significant part of the national Belarusian cuisine make dishes from grated potatoes, pancakes, dumplings, witches, potato cakes, grandmother, Drach, stewed potatoes with meat and (or) fungi and other. In this case, there are several ways to rubbing potato and potato mass produce:
tarkovannaya (raw grated potatoes, after rubbing not ottsezhenny and used together with the segregated juice); klinkovannaya (raw grated potatoes, after rubbing ottsezhenny) cooked pounded (mashed boiled potatoes) .
Potatoes are also used in the preparation of certain salads. Natural conditions determine the presence in Belarus Belarusian cuisine mushrooms, berries, fish and various vegetables.
Among the widespread popular meat dishes bigos – meat stew with cabbage, dumplings – large potato dumplings with meat or mushroom stuffing, sorcerers – pancakes stuffed with meat. Also populyarnyzrazy, sirloin, saltisons, machanka, cracklings, meat pie smazhnya (smazhenka) , a variety of sausages (gut kindyuk et al.) , Cured and smoked meat (Belarus. Vendlyanina) knuckle. With meat dishes are served razlichnyesousy. For example, cream sauce with fried onions on lard and cracklings, cumin and black pepper.
Popular soups: ear Jour, mushroom soup, pea soup, and others.
Modern Belarusian cookery is based on old national traditions . Dishes from potatoes are very common in Belarusian cuisine. Potatoes are called «the second bread» in Belarus. There are special potato cafes in the country where you can try various potato dishes. Potatoes are included into many salads, served together with mushrooms, meat; different pirazhki (patties) and baked puddings are made from it. The most popular among the Belarusians are traditional draniki, thick pancakes, prepared from shredded potatoes. A lot of place in the diet of the Belarusians belongs to meat and meat products, especially to the pork and salted pork fat. Belarusians eat fresh, dried, salted and pickled mushrooms, and also berries such as bilberry, wild strawberries, raspberries, cranberry and some others. Zatirka is the most popular of flour dishes. Pieces of specially prepared dough are boiled in water and then poured over with milk . An integral part of any dinner is soup. It can be hot or cold. Belarusians are fond of borscht, a thick and rich beet and cabbage soup made with grains, potato and meat. The Belarusian khaladnik , a cold borscht made of beets, beet leaves and served with sour cream, hard-boiled eggs, and boiled potatoes will be pleasant on a hot summer day. Every possible salads are prepared from cabbage, carrots, beans. Bon appetit!
Do you like cooking?
No, to tell the truth I don’t like cooking. It takes a lot of time and frankly speaking I am not very good at cooking and my dishes are not always tasty.
What questions can you ask a friend who has invited you to a pot-luck party?
What dish shall I bring?
Where will the party take place?
Shall I bring some plates or cups?
Shall I bring some drinks?
Who else is invited to the party?
What questions can you ask a waiter when you are ordering a meal in a cafe?
What would you recommend me to order?
Have you got any vegetarian dishes?
What is the speciality of your cafe?
Is this dish rich in calories?
What national dish can you recommend a tourist to taste in Belarus?
I would recommend to sample “ draniki” To my mind this dish is a speciality of our country, it is delicious. You can also taste borchs and holodnik.
Scientists say that fast food is unhealthy but teenagers can’t stop eating it. What do you think about it?
Personally I try to avoid fast food because it is high in calories but lacking in nutrition. Fast food is high in saturated fat and this type of fat is associated with a greater risk of cancer. What is more, eating a lot of fast food leads to high levels of cholesterol in the blood, which can cause heart diseases. Moreover, if you consume a lot of fast food you are likely to gain weight. So, I think teenagers should make an effort and try to limit the amount of fast food they eat.
Do you personally follow the rules of a healthy way of life? Why( not)? Yes , I personally try to follow the rules of a healthy way of life , I try to avoid junk food ,sweets, soda, eat more vegetables and fruit, have regular meals, spend some time in the open air, and take enough exercise.
Can you tell me how to cook one of your favourite dishes?
Frankly speaking I am not very fond of cooking but I can tell you how to prepare draniki.
First you should peel some potatoes, then you should grate them, add an egg , some flour, some salt, mix everything and make little pancakes on a frying pan . Serve your draniki hot with sour cream or butter. Bon appetite!
5.Most of the families want to have a big kitchen in the flat at the same time they have a meal together less and less often. What do you think about it?
To my mind it, is a pity if a family don’t have time to have a meal together because it could be a very nice tradition when people can become closer, share their experiences, learn more about each other’s lives and enjoy a delicious home-made meal. It also unites a family when the members of the family cook, lay the table, and wash up together. It is a pity in my family we seldom have meals together, we get together on some special occasions such as birthdays, holidays and I wish we could have more meals together.
What cafes would you recommend to visit in your place?
I would recommend you to visit sportcafe Pautina because the food is delicious there, you can eat sushi there, the food is not expensive, and the interior is modern and beautiful.
Do you know many recipes?
To tell the truth I am not fond of cooking , it takes a lot of time, and I am not good at it. So I cannot say that I know a lot of recipes but I think that if I need some recipe I will be able to find it on the Internet.
I would like to have something light. What shall I order?
Белорусская кухня имеет многовековую очень богатую и интересную историю. У нее много общего с кухней окружающих белорусов славянских народов – русских, украинцев, поляков. Также она испытала известное влияние кухонь своих соседей – литовцев и латышей. Белорусская кухня устойчиво сохраняет национальную специфику, которая издавна зависела от специализации хозяйства: производства зерна, картофеля, мяса, молока, овощей.
К национальным особенностям белорусской кухни относится широкое использование картофеля. Объясняется это историческими причинами – проникновением картофеля в Беларусь на 75-90 лет раньше, чем в Россию, а также природно-климатическими условиями, способствующими выведению и развитию вкусных сортов картофеля. Белорусы называют картофель вторым хлебом.
Особенностью картофельных блюд белорусской кухни является, во-первых, преимущественное использование в них тертого, а не целого картофеля, во-вторых, несколько способов приготовления тертой картофельной массы и, в третьих, применение обязательно комбинированной тепловой обработки. Различают таркованную (сырой картофель, натертый на терке, и не отжатый), клинкованную (тертый сырой картофель, тщательно, полностью отцеженный) и варено-толченую массы и их комбинации с мукой и содой. Особой популярностью у белорусов пользуются традиционные драники – картофельные оладьи, которые подают со сметаной, жаренным салом (шкварками), грибами и различными соусами.
Из картофеля готовят картофляники (пирожки с различными начинками), картофельную бабку. Тертым картофелем набивают толстые свиные кишки и жарят. Целый картофель употребляют лишь в двух видах – отваренный в мундире (его называют солоники, так как едят густо посыпая солью) и тушеный. Блюда из тушеного картофеля называют тушанкой или смажениками.
Из овощей наиболее характерны для белорусской кухни капуста, морковь, горох, бобы, редька.
Традиционными являются сачни – толстые мучные блины с различной начинкой, скавародники, которые ранее заменяли хлеб (их обычно пекли из кислого теста).
Из мучных и крупяных народных блюд наиболее известны затирки (комочки специально приготовленного теста варят в воде, затем забеливают молоком или заправляют салом); клецки (отваренные кусочки теста, подаваемые со шкварками и жареным на сале луком), кулеш (каша из ячменной гороховой или бобовой муки), кулага (каша из ржаной или пшеничной муки и солода (меда, ягод)).
В белоруской кухне преобладают загущенные супы: поливка (крупенно-овощной суп), крупеня, жур (суп на основе овсяного отвара, который подвергается закисанию, с добавлением молока (жур молочный), жира, вяндлины и др. продуктов).
Употребление и приготовление мяса в белорусской кухне тоже имеют ряд особенностей. Народная поговорка гласит «Як няма рыбы смачней лінінкі, дык няма мяса смачней свінінкі». Широко используется свинина, говядина, телятина. Поджаренное сало – желанная приправа к различным мучным и картофельным блюдам.
Свинина в качестве мяса идет в основном на приготовление домашних колбас и вяндлины – слабо копченой ветчины или корейки.
Традиционными мясными блюдами являются печисты – отваренные, тушеные или зажаренные тушки поросенка, кролика, домашней птицы или крупный кусок свинины, говядины; верещака (мачанка) – тушеные с водой или квасом кусочки ребрышек, колбасы, заваренные мукой, сметаной, луком (едят с блинами), вантробянка – отварные мелко нарезанные свиные легкие, печень, сердце, почки, головизна и т.д., набитые в свиные толстые кишки или желудок; полендвица – подсушенная со специями свинина. С мясом готовят колдуны – изделия из различного теста (картофеля), начиненные мясным или другим фаршем с приправами.
Грибы, как правило, используют в качестве добавки –«закрасы», придающей вкус какому-нибудь основному блюду. Например, жаренка – мясо тушеное с овощами и грибами, капустник – суп из капусты с грибами.
Среди напитков характерными для национальной кухни считаются квас, березовик (квас из березового сока), кленовик (из кленового), медовуха (напиток из меда, ягод, трав на основе брожения), сбитень (горячий напиток из меда и пряностей).
Следует отметить, что главное в традиционных национальных белорусских блюдах – не особый состав продуктов, а сам процесс обработки этих продуктов. Характерной особенностью белорусской национальной кухни является использование таких способов тепловой кулинарной обработки продуктов как запекание, отваривание, томление, тушение. Традиционным для белорусской кухни является полужидкая-полугустая консистенция блюд. Характерно приготовление и подача блюд в глиняной (керамической) посуде.
В настоящее время в республике услуги общественного питания оказывают 12179 объектов на 763 тыс. мест, из них 7599 объектов на 362 тыс. мест расположены в общедоступных местах.
В республике специализируются на выпуске блюд белорусской национальной кухни 220 объектов, в том числе в г.Минске – 45. Это такие объекты как: кафе «Бульбяная», кафе «Каляда», кафе «Бульбаш» в Могилевской области, ресторан «Лямус», ресторан «Усадьба», кафе «Родны кут», кафе «Задвинье» в Витебской области, ресторан «Старое время» в г.Гомеле, ресторан «Агінскі», кафе «Камяніца» ООО «Новый «Альянс», кафе «У Францыска» ООО «Раковский бровар», бар «Талака» ООО «Эвглема», ресторан «Кухмистр» в г. Минске и другие.
В объектах, специализирующихся на выпуске блюд национальной кухни, не только ассортимент предлагаемой продукции, но и интерьер, посуда отражают национальную культуру белорусского народа.
Реализация блюд белорусской национальной кухни является одним из установленных требований к объектам общественного питания (за исключением объектов, специализирующихся на приготовлении блюд национальных кухонь других народов). Поэтому блюда белорусской кухни присутствуют в меню всех ресторанов и кафе.
В целях популяризации блюд белорусской кухни регулярно проводится Неделя белорусской кухни, когда в ресторанах и кафе предлагаются блюда белорусской кухни, приготовленные по единым технологическим документам (рецептурам) и одинаковым ценам независимо от ресторана, кафе.
Сегодня наиболее распространенными блюдами белоруской кухни, являются следующие: похлебка грибная, поливка белорусская, затирка, капустник, драники, мачанка, бабка картофельная, манник, картофляники, верещака, клецки картофельные и другие.
Russian Cuisine
To my mind,
delicious food is one of the greatest pleasures in our life.
I’ve been living in St. Petersburg since my birth and can tell
you many interesting things about its restaurants of Italian,
French, Chinese, Japanese and Indian cuisine. However, first of
all I’d like to share some secrets of typical Russian cuisine
with you.
Russian cuisine
is indeed original. Its distinctive feature is not only in
original recipes but also in the fact that it reflects a certain
way of life. Russian people usually have meals three times a
day. In the morning they have breakfast, in the afternoon —
dinner and in the evening it’s time for supper.
Let us start with
breakfast. This meal doesn’t usually take much time to prepare,
due to the fact that people, as a rule, are in a hurry for work,
school or somewhere else. It may include just sandwiches, fried
or scrambled eggs, corn flakes or muesli and various kinds of
porridges. It can be cream of wheat, oatmeal porridge, rice or
buckwheat porrige. It is more common for Russian people to drink
black tea with jam or honey but there are ones who prefer coffee
in the morning. You may think there is nothing special in this
set of dishes. You are right. But it was a description of a
typical working day breakfast, when people have little time to
prepare something. Now I’d like to call your attention to
breakfast of a dayoff.
Have you ever
tried traditional Russian sirniki? I’m sure, if you live in
Russia, at least once in your life your grandmother or mother
prepared them for you. Nothing can be compared with sirniki,
made of fresh village cottage cheese and fried on a pan. They
are usually served with sour cream and sugar. Perhaps, the only
dish which is as delicious as sirniki is blini or pancakes. In
Russia they say that the thinner blini are made the tastier they
are. Blini are served rolled with a variety of fillings but the
most delicious ones are pancakes with jam, honey and sour cream.
A traditional
Russian dinner consists of three courses. It is the main meal of
the day. First of all snacks are served. It can be caviar,
herring, salt cucumbers and sauerkraut. All these salt dishes
are served in order to excite the appetite. In general Russian
cuisine is famous for its pickles.
Then comes the
first course — soup. There is a great variety of different soups
in Russia but the most famous is “borsch”. Shchi, rassolnik,
shchaveleviy soup and cold soup — okroshka are also cooked in
Russia. Of course, it is not the whole list of traditional
Russian soups, but these are the most popular ones.
After the soup
the second course follows. It usually includes meat or fish and
garnish. The Russians prefer freshwater fish like carp and pike.
As for meat, it may be pork, beef, veal, lamb, turkey or
chicken. The most famous meat dishes in Russia are zharkoye
(stewed beef with potatoes, onions, carrots and garlic seasoned
with salt and pepper), beef Stroganoff (the dish consists of
pieces of beef served in a sauce with sour cream) and cutlets
(the dish made of minced meat). The main course is usually
served with garnish — mashed, baked or fried potatoes, pasta or
vegetables. Russian people often eat pelmeni (meat dumplings)
for the second course. Pelmeni are often cooked by the whole
family. Firstly, the filling of minced meat is made due to the
particular recipe, then they roll out the pastry and after that
everybody sits at the big dinner table and makes pelmeni.
Sometimes the preparation of this dish takes almost the whole
day. Very often people cook pelmeni for a holiday. The Russians
eat everything with bread but sometimes pies are served instead
of bread. These pies may be stuffed with various fillings: fish,
spring onions and eggs, meat, chicken, potatoes and mushrooms.
Sweet pies are served for tea. They are usually stuffed with
different fresh berries or jam. Every housewife has her own
cooking secret.
As for the third
course, it is usually a drink — compote, kissel or mors. In old
Russia there existed another popular drink — Medovukha which is
derived from the word “honey” (in Russian it sounds as “mjod”).
Sometimes this course includes desserts. It may be ice-cream,
baked apples or some fresh fruit.
Supper is the
longest meal of the day, since it is time when the whole family
can gather at one table and discuss some news. Russian people
usually have a substantial meal for supper. It may be fried
potatoes, potatoes in their skin with herring, fried fish or
chicken. But there are also people who prefer light supper such
as cottage cheese with sugar or milk and jam, an apple cake
called “sharlotka”, or a potato cake, or some vegetables. It
will depend just on a person’s preference.
It is worth
saying that Russian cuisine is famous for its natural products.
Russian people are fond of gathering, drying and using mushrooms
and all kinds of forest berries in their dishes.
In my opinion,
Russian cuisine is one of the most varied and delicious in the
world but tastes differ. As far as I know, people from other
countries consider Russian people heavy eaters not only because
of the amount of food we eat per day, but also due to its fat
content. Anyway, if you are not keen on Russian cuisine, it is
up to you to choose any other food.
Русская кухня
Трудно не согласиться с тем, что
вкусная еда — одно из самых больших удовольствий в нашей жизни.
Всю свою жизнь я живу в Санкт-Петербурге и могу рассказать много
интересного о ресторанах итальянской, французской, китайской,
японской и индийской кухни. Однако, прежде всего, мне хотелось
бы поделиться с вами секретами русской кухни.
Русская кухня очень необычна. Её
отличительная особенность заключается не только в оригинальных
рецептах приготовления блюд, но и в том, что она выражает
определённый стиль жизни. Русские люди обычно едят 3 раза в
день. Утром они завтракают, днём обедают, а вечер — время ужина.
Давайте начнём с завтрака.
Приготовление завтрака обычно не занимает много времени, тем
более что по утрам люди, как правило, куда-то спешат — на
работу, в школу и т. д. Завтрак может представлять собой
бутерброды, яичницу или омлет, хлопья или мюсли, манную,
овсяную, рисовую или гречневую кашу. По утрам обычно пьют чай с
вареньем или мёдом, но есть люди, предпочитающие кофе. Возможно,
вам покажется, что в таком наборе блюд нет ничего особенного. Вы
правы. Дело в том, что это было описание завтрака в обычный
рабочий день, когда у людей нет времени что-либо готовить.
Теперь я бы хотела обратить ваше внимание на завтрак русского
человека в выходной день.
Вы когда-нибудь пробовали русские
сырники? Я уверена, что если вы живёте в России, то хотя бы раз
в жизни ваша бабушка или мама готовила вам сырники. С сырниками,
приготовленными из свежего деревенского творога, ничто не может
сравниться. Обычно их подают со сметаной и сахаром. Наверное,
единственное такое же вкусное блюдо, как сырники, — это блины. В
России считается, что чем тоньше блин — тем он вкуснее. Блины
подаются с разными начинками, но самые вкусные блины — с
вареньем, мёдом и со сметаной.
Традиционный русский обед состоит из
трёх блюд. Обед — самое главное время еды. Чтобы раззадорить
аппетит, сначала подаётся закуска. Это могут быть солёные
огурчики, икра, селёдка, квашеная капуста. Русская кухня вообще
славится своими соленьями.
Дальше следует первое блюдо. В
России готовят огромное количество первых блюд, но самое
известное из них — это борщ. Также есть щи, рассольник,
щавелевый суп и холодный суп — окрошка. Естественно, это не весь
список русских супов, но это одни из самых популярных.
После первого блюда наступает время
для второго. Обычно это мясо или рыба с гарниром. Русские
предпочитают в еде пресноводную рыбу — карпа или щуку. Что
касается мяса, здесь может быть всё что угодно — свинина,
говядина, телятина, баранина, индейка, курица. Самые известные
русские мясные блюда — это жаркое (тушёное мясо с картофелем,
луком, морковью, чесноком и какой-либо приправой), бефстроганов
(блюдо из кусочков говядины под сметанным соусом) и котлеты
(блюдо, сделанное из фарша). Второе блюдо обычно подаётся с
гарниром: картофельным пюре, отварным или жареным картофелем,
макаронами или овощами. Очень часто в качестве второго блюда
используют пельмени. Их готовят обычно всей семьёй. Сначала по
определённому рецепту делают начинку из фарша, затем раскатывают
тесто, а потом все вместе садятся за большой стол и лепят
пельмени. На приготовление этого блюда уходит почти весь день.
Часто это праздничное блюдо. Русские едят всё с хлебом, но
иногда вместо хлеба подаются пирожки. Они могут быть с самой
разнообразной начинкой — с рыбой, с луком и яйцом, с мясом, с
курицей, с картошкой и грибами. К чаю подаются сладкие пирожки —
с разными ягодами или вареньем из этих же ягод. У каждой хозяйки
свой секрет приготовления пирожков.
Третье блюдо — это обычно компот,
кисель или морс. В Древней Руси был ещё один популярный напиток
— медовуха, чьё название происходит от слова «мёд». Иногда к
третьему блюду подают десерт. Это может быть мороженое, печёные
яблоки или свежие фрукты.
Ужин — самое длительное время еды.
Вся семья обычно собирается за одним столом и обсуждает новости.
В России принято плотно ужинать. Это может быть и жареная
картошка, и картошка в мундире с селёдкой, и жареная рыба, и
курица. Но многие люди предпочитают более лёгкий ужин — творог с
сахаром или вареньем, яблочный пирог «шарлотка» или картофельный
пирог, овощи. Выбор блюда зависит только от вашего желания.
Нельзя не сказать и о том, что
русская кухня славится натуральными продуктами. Русские очень
любят собирать, сушить и использовать в своих блюдах грибы и
всевозможные лесные ягоды.
Я думаю, что русская кухня — одна из
наиболее разнообразных и вкусных в мире, но о вкусах не спорят.
Насколько я знаю, некоторые приезжие из других стран полагают,
что русские — большие любители поесть. Основанием для такого
рода предположений служит не столько количество еды, поглощаемой
за день, сколько жирность русской пищи. И если вы не в восторге
от русской кухни, вам ничто не мешает есть любую другую пищу.
Questions:
1. Do you like
Russian cuisine?
2. What is your favourite cuisine? Why?
3. How often do you go to a restaurant?
4. What do you prefer to eat for breakfast?
5. What do you usually eat for dinner?
6. What is your favourite kind of soup?
7. Does your family usually gather together for dinner?
8. Are you good at cooking?
9. What traditional Russian dishes do you know?
10. Do you think it is important to keep our Russian cuisine
traditions? Why?
Vocabulary:
cuisine — кухня
delicious — вкусный
to share — делить
typical — типичный
indeed — действительно
distinctive feature — отличительная черта, особенность
recipe — кулинарный рецепт
fried eggs — яичница
scrambled eggs — омлет
oatmeal porridge — овсяная каша
cream of wheat — манная каша
rice porridge — рисовая каша
buckwheat porridge — гречневая каша
set of dishes — набор блюд
description — описание
to call one’s attention — привлечь чьё-либо внимание
dayoff — выходной день
cottage cheese — творог
pan — сковородка
pancake — блин
variety — разнообразие
filling — начинка
sour cream — сметана
course — блюдо
snack — закуска
caviar — икра
herring — сельдь
sauerkraut — квашеная капуста
to excite the appetite — раззадорить аппетит
garnish — гарнир
freshwater fish — пресноводная рыба
carp — карп
pike — щука
pork — свинина
beef — говядина
veal — телятина
lamb — баранина
turkey — индейка
carrot — морковь
garlic — чеснок
to season — приправлять
minced meat — фарш
mashed potatoes — картофельное пюре
baked potatoes — печёный картофель
fried potatoes — жареный картофель
pasta — лапша, макароны
meat dumplings — пельмени
filling — начинка
stuffing — фарш
to roll out the pastry — раскатывать тесто
instead of — вместо
pie — пирожок
spring onions — зелёный лук
to exist — существовать
to derive from — происходить от
baked apple — печёное яблоко
to gather — собирать
to have a substantial meal — сытно поесть
potatoes in the skin — картошка в мундире
it is worth saying — стоит сказать
varied — разнообразный
tastes differ — о вкусах не спорят
heavy eater — любитель поесть
fat content — содержание жира