Belarusian cuisine / Belorussian Recipes

• Cold and Hot Appetizers
• First Courses
• Meats, Chicken, Fish
• Potatoes
• Vegetables and mushrooms
• Eggs and Dairy Dishes
• Cereals and Flour Dishes
• Dishes from Dough
• Desserts and Beverages
• Ritual Dishes

COLD AND HOT APPETIZERS

Salads are light and nutritive appetizers. There are various products used to make salads, such as vegetables, mushrooms, meat, fish, eggs, cheese, etc.

Roots and potatoes are covered with boiling water and then are boiled over slow heat in a saucepan with a tightly closed lid.

While boiling beetroot add vinegar to keep the colour (1% of its weight). Beetroots are usually boiled for 2 hours, but this process can be hastened. After an hour of boiling (without adding vinegar) pour out broth and cover beetroots with cold water. In 15 to 20 minutes the product will be ready.

Black radish should be peeled and steeped for 15 to 20 minutes in cold water.

Salads are seasoned with vegetable oil, mayonnaise, sour cream and other seasonings.

Salad seasoning: 0.5 cup vegetable oil, 0.5 cup 3% vinegar, pepper, sugar, salt.

Sauce mayonnaise: 0.5 cup vegetable oil, 1 egg's yolk, 1 tsp mustard, salt, sugar, vinegar (to taste).

Pour out yolks of eggs into china-ware, add mustard and make a smooth mixture. Add gradually, by one teaspoon, vegetable oil and mix thoroughly. Add sugar, vinegar and again mix everything.

Horseradish sauce with sour cream: 100 g horseradish, 1 cupful sour cream, 1 tsp sugar, salt.

Shred the horseradish with a shredder, mix with the sour cream, add the salt and sugar.

Pickled onions: 1 onion, 1 tsp vegetable oil, 1 tblsp vinegar, 1 bay leaf, pepper, salt, sugar.

Peel the onions, chop the larger onions and cut the smaller ones in half. Place the onions in an enamelled saucepan, add vinegar, vegetable oil, pepper, bay leaves, heat over the fire and then cool. The prepared onions should be soft but resilient.

POTATOES WITH BEETROOTS (AN OLD DISH)

4 potatoes, 1 beetroot, 1-2 tblsps vegetable oil, 1 onion, salt.

Separately boil the potatoes and beetroots, cool, peel and cut into small cubes. Dot the beetroots with vegetable oil, add browned onions, salt and mix with potatoes.

BEETROOT SALAD WITH HERRING

3 beetroots, 100 g herring, 0.5 onion, 4 tblsps mayonnaise, greens.

Peel and shred the boiled beetroots and onion. Dice the fleshy part of herring. Mix the vegetables with herring, place the mixture in a salad bowl, pour over mayonnaise and garnish with greens. The salad can be made without onion.

COUNTRY SALAD

2.5 beetroots, 0.5 onion, 1 egg, 3 tblsps sour cream or mayonnaise, salt.

Boil, peel and shred the beetroots. Peel and shred the onion. Peel and chop fine the egg. Mix the ingredients thoroughly and season with sour cream or mayonnaise. Heap the salad in a dish and decorate.

BLACK RADISH WITH GOOSE FAT (AN OLD DISH)

2-3 black radishes, 1 onion, 1 tblsps goose fat, salt.

Peel and wash the black radish in cold water, then shred it with a shredder. Peel and grate the onion, mix with the black radish, moisten with melted goose fat and add the salt to taste.

FRIED BLACK RADISH WITH HONEY (OLD DISH)

2 black radishes, 2 tblsps vegetable oil, 2 tblsps honey.

Peel the black radish and soak in cold water for 15 to 20 minutes. Dice the blackradish and fry in a hot skillet with vegetable oil, gradually adding the honey.

"HEALTH" SALAD

120 g fresh cabbage, 1 carrot, 0.5 onion, 2 apples, 1 tblsp vegetable oil, 1.5 tsp sugar, spices, greens, salt.

Shred the fresh cabbage and mix thoroughly with salt and sugar. Shred the carrot and apples (without cores) with a shredder. Chop fine the onion. Mix the ingredients, add the salt, season with vegetable oil and add spices. Decorate the salad with greens.

TOMATO SALAD WITH CHEESE

4 fresh tomatoes, 40 g cheese, 2 tblsps mayonnaise, 3-4 cloves garlic, parsley greens, pepper, salt.

Cut the tomatoes into rings. Peel and chop fine the garlic cloves. Sprinkle the tomato rings with minced garlic, salt and pepper. Shred the cheese and place over the tomatoes, season with mayonnaise and greens.

CUCUMBERS WITH HONEY (AN OLD DISH)

4 cucumbers, 50 g honey.

Cut fresh-salted or fresh cucumbers in rings and pour over with honey. Serve with pancakes or rye bread.

BELARUSIAN SALAD

40 g boletuses, 200 g beef liver, 2 pickled cucumbers, 3 onions, 2 eggs, 0.75 cupful mayonnaise, 3 tblsps vegetable oil, pepper, greens, salt.

Wash the dried boletuses 3 or 4 times and shred them. Separately boil beef liver, chill and shred finely. Cut the onions and saute in vegetable oil. Peel the cucumbers and cut in small pieces. Mix the ingredients, add pepper, salt and half of the required mayonnaise. Before serving season the salad with the remaining mayonnaise.

CHAMPIGNON SALAD

400 g field mushrooms, 1 onion, 1-2 eggs, 1 tblsp vegetable oil, 0.5 tsp 2% citric acid, salt.

Scrub and clean the mushrooms, remove the thin film from the caps. Wash the mushrooms, add hot water to cover, add thinned citric acid and boil until done.

Slice the boiled mushrooms and onions in half rings, season with vegetable oil, salt and pepper.

Heap in a bowl and decorate with edges of eggs.

MIENSKI SALAD

4 potatoes, 200 g champignons, 1 onion, 200 g sauerkraut, 4 tblsps vegetable oil, 0.5 tsp 2% citric acid, 1 tsp sugar, greens, salt.

Prepare the champignons as described in the previous recipe. Boil potatoes in their jackets, dice and mix them with shredded sauerkraut and champignons, add the sugar, vegetable oil and salt. Decorate the salad with greens.

MUSHROOM CAVIAR

450 pickled mushrooms, 1 onion, 3 tblsps vegetable oil, greens, pepper, salt.

Put the pickled mushrooms through a mincer together with fried onions, add the pepper and salt. Mix thoroughly. Heap in a salad bowl and sprinkle with minced greens.

APPETIZER FROM CHAMPIGNONS

600 g champignons, 2 tblsps flour, 1 egg, 3 tblsps bread crumbs, vegetable oil, salt.

Prepare the fresh champignons and boil until half done. Cool them, roll in flour, brush with egging, roll in bread crumbs and fry in a large amount of vegetable oil. Serve cooled.

HARADZIENSKI SALAD

100 g boiled beef, 200 g cabbage, 1 onion, 3 tomatoes, 4 tblsps mayonnaise, greens, salt.

Slice the boiled beef. Cut fresh tomatoes into small wedges and slice onions in half rings. Chop fine the fresh cabbage and add some salt. Mix the ingredients and season with a part of mayonnaise, add salt to taste. Heap in a salad bowl, pour over the remaining mayonnaise and decorate with slices of boiled meat, wedges of tomatoes and greens.

"PAPARAĆ-KVIETKA" (FERN FLOWER) SALAD

100 g ham, 100 g boiled beef, 3 tomatoes, 3 cucumbers, 1.5 onion, 4 tblsps mayonnaise, greens, salt.

Slice the boiled beef. Cut the ham, cucumbers and tomatoes into shoestrings, mince the onion finely. Mix the ingredients, add the salt, and season with a part of mayonnaise. Heap the salad in a bowl, pour over the remaining mayonnaise and decorate with greens.

MAHILEŬ SALAD

100 g boiled beef, 200 black radish, 1 onion, 2 eggs, 4 tblsps mayonnaise, greens, 1 carrot, pepper, salt.

Slice the boiled beef. Cut the onion in half rings, cut the carrot and black radish into shoestrings, mince the eggs finely. Mix the ingredients, add salt, pepper and mayonnaise. Decorate the salad with greens.

LIVER SALAD

200 g boiled liver, 3 potatoes, 1 pickled cucumber, 1.5 onion, salad seasoning, greens.

Separately boil the liver and potatoes and dice finely. Cut the pickled cucumbers and onions into shoestrings. Mix the ingredients, add the salad seasoning. Heap the salad in a bowl, decorate with greens.

CHICKEN SALAD WITH MUSHROOMS

150 g chicken fillet, 250 g boiled mushrooms, 30 g cheese, 2 eggs, 1 pickled cucumber, 1.6 onion, 1 tblsp vegetable oil, 4 tblsps mayonnaise, greens, salt.

Cut the boiled chicken fillet, mushrooms and pickled cucumbers into shoestrings. Mince fine the hard-boiled eggs. Shred the onion and saute in the vegetable oil. Shred the cheese with a shredder. Mix the ingredients, add the salt and a part of mayonnaise. Heap the salad in a bowl and pour over the remaining mayonnaise. Decorate the salad with the slices of chicken fillet, eggs and greens.

"CHATNI" [KHATNI] (HOME-MADE) SALAD

250 g fish, 2 eggs, 1 onion, 4 tblsps mayonnaise, greens, salt.

Dress the fish, heat the fillet over slow fire, add the bay leaf, pepper and onion, then cool it and slice. Mince the hard-boiled eggs, shred the onion, mix with fish fillet, add the salt and season with mayonnaise.

Heap the salad in a bowl, decorate with minced eggs and greens.

BARYSAŬSKI SALAD

150 g boiled fish, 2 beetroots, 40 g cheese, 1 egg, 1 onion, 4 tblsps mayonnaise, greens, salt.

Prepare the fish (see recipe "Chatni Salad"). Boil hard the egg. Slice the boiled beetroots and cheese, shred the onion. Add the salt and mix the ingredients. Season the salad with mayonnaise and heap in a salad bowl. Decorate with beetroot slices, minced egg and greens.

"NAVINA" SALAD

250 g tinned fish, 2 boiled eggs, 2 tblsps boiled rice, 1 pickled cucumber, 2 tblsps mayonnaise, greens, salt.

Mince the tinned fish, mix with minced eggs, boiled rice and pickled cucumbers cut in cubes. Add the salt and season with mayonnaise. Heap the salad in a bowl and decorate with minced eggs and greens.

HERRING SALAD

100 g herring fillet, 70 g cheese, 3 boiled eggs, 1 onion, 4 tblsps mayonnaise.

Slice the herring fillet, cut the onion in half rings, shred the cheese with a shredder. Mix the ingredients and season with mayonnaise. Heap the salad in a bowl and decorate with minced eggs and greens. The salad can be made also without the cheese.

ZAKUSAČNY SALAD WITH HERRING

40 g herring fillet, 1 carrot, 100 g cheese, 2 tblsps butter, greens.

Put the herring fillet, boiled carrot and cheese through a mincer, add the butter and mix. Place the mixture in a herring-dish and decorate with butter and greens.

"ASOBY" (SPECIAL) SALAD

250 tinned fish, 2 eggs, 2 tblsps green peas, 40 g cheese, 2 tblsps mayonnaise, greens.

Mince the tinned fish. Cut the cheese in small cubes. Mince the boiled eggs. Mix the ingredients, add green peas and mix again. Season with the salt, mayonnaise, heap the salad in a bowl and decorate with greens.

FISH HAŁKI (FISH BALLS)

600 g fish, 1 onion, 1 tblsp potato flour, 0.5 cupful milk or water, 2 tblsps horseradish sauce, pepper, salt.

Clean, wash thoroughly and bone the fish (zander, codfish, hake etc.). Put it together with onion through a mincer, add potato flour, salt, pepper, milk or water and mix well. Shape the mixture into balls (two or three making one serving), boil in salt water and drain in a colander. Serve hot or cold with horseradish sauce.

AMATARSKI LOAF

850 g pork, 250 g cheese, 250 smoked bones ham, spices, salt.

Cut the shoulder pork into pieces, pound slightly, add the salt and pepper. Slice the cheese, place the slices evenly on pounded pork and cover with pieces of smoked bones ham. Shape it into a roll, tie up and fry in the oven until done. Cool the loaf and put it under a press for 3 to 4 hours. Before serving slice the loaf.

STUFFED LIVER, HOMIEL MANNER

500 g beef liver, 60 g salted pork fat, 2 onions, 3-4 tblsps vegetable oil, 1 carrot, 1 root of parsley or celery, pepper, 1 tblsp flour, salt.

Wash the beef liver, remove the film and bile ducts, slice in layers 1.5 cm thick. Over it place a layer of pounded salted pork fat, not over 0.5 cm thick, cover it with a layer of slightly browned onions. Add the salt, pepper, roll into a loaf, tie up, roll in flour and drop into boiling vegetable oil for 2-3 minutes. As soon as the loaf becomes browned, transfer it into a deep dish and continue stewing until it is done in a little water to which onions, carrots, parsley or celery have been added. When done, place the loaf under a light press to give it the desired shape. Before serving slice the loaf and place it in a dish.

NIOMANSKAJA APPETIZER

750 g beef, 750 g pork, 50 g caraway seeds, pepper, salt.

Put the beef and pork through a mincer, add the salt, pepper and caraway seeds. Transfer the mixture to parchement, shape it in a long loaf, tie up and boil. When done, cool it and place it under a light press. Before serving slice the loaf.

EGGS STUFFED WITH MUSHROOMS

4 eggs, 20 g dried boletuses, 1 onion, 1 tblsp boiled butter, 2 tsps mayonnaise, 2 tsps sour cream, 2 tsps sauce "Paŭdniovy", greens, salt.

Wash the dried boletuses thoroughly, soak them for 3-4 hours until they swell, then wash them again. For boiling place them into the water in which they swelled, add 3% vinegar and boil until done. Use hard-boiled eggs, remove shells, cut off the blunt end of each egg and take out the yolks. Shred the boiled mushrooms, fry and blend with fried onions and yolk, add the salt. Fill the centre of the whites with this mixture. Arrange them in a salad-dish and cover with the cut-off tops. Pour over the sauce, garnish with greens and serve.

FIRST COURSES

There is a great variety of first courses in traditional Belarusian cuisine such as žur (oatmeal soup), krupienia (thick millet soup), paliŭka (thick soup), kvas and other peculiar soups. Their peculiarity is that they are, in general, rather thick soups combining the first and the second courses. They are characterised by softness and formlessness of their ingredients which is typical of Belarusian cuisine. This is achieved by long boiling, braising and stewing of products in oven which make them thick and kaša-like.

With gas and electricity traditional ways of cooking changed. For modern cuisine long boiling is not characteristic.

The taste of any soup depends greatly upon the way of stock boiling.

Meat and bone stock: 2.5 l water, 200 g bones, 300 g meat, 1 carrot, 1 parsley root, 1 onion, salt.

Chop the bones and wash in cold water. Veal and pork bones are better browned in the oven. Place in a saucepan, pour cold water over the bones, cover the saucepan with a lid and rapidly bring to a boil. Remove the scum with a skimmer and let simmer for 2 to 3 hours. Partially skim the fat on the surface, leaving intact a very thin layer which helps retain the savoury matter in the stock. An hour before the stock is done add the meat and when it boils for the second time add the salt, browned carrots and onions, parsley and other species. Strain the stock when it is done.

The time of boiling of meat stock is 1 to 1.5 hour and the time of boiling of bone stock is 2 hours. To make the meat or bone liquor transparent pour cold water (2-3 times) in boiling stock or add egg shells and boil for 10 minutes and then take them out with a straining spoon.

Fish stock: 1.5 l water, 500 g fish trimmings, 1 onion, 1 parsley root, salt.

Cover with cold water the washed fish trimmings (heads with gills and eyes removed, fins, bones and skin). Bring to a boil, skim, add onion, parsley, salt and continue simmering over slow heat for 50 to 60 minutes. Set aside, skim and strain the stock.

It is best to prepare stock with carp, perch, ruff or bream.

Mushroom stock: 2.5 l water, 50 g dried mushrooms, salt.

Sort the dried mushrooms (preferably the boletuses), wash them thoroughly and soak in cold water for 3 to 4 hours. After the mushrooms swell wash them again and boil for 1 to 1.5 hours in the water in which they have been soaked. Remove the boiled mushrooms from the stock, wash them and dice. Add the salt, set aside the stock and strain.

Oatmeal-water: 150-200 g oat siftings or oatmeal, 1 l boiled water.

Dilute the oat siftings or oatmeal with water in a ceramic bowl, put it in a very warm place and keep it there for 8 to 12 hours.

When the water become of a slightly sour taste and smell pleasantly, strain it so that undissolved parts of oat siftings and thick oatmeal sediments would be left on the bottom of the bowl.

HOT DISHES

BELARUSIAN BORŠČ [BORSHCH]

2.5 l water, 300 g ham bones, 200 g beef, 60 g sausages, 2 beetroots, 5 potatoes, 1 carrot, 1 onion, 2 tblsps tomato paste, 20 g pork fat, 1 tblsp flour, 2 tsps sugar, 2 tsps 3% vinegar, 4 tsps sour cream, 1 parsley root, salt.

Place chopped ham bones and beef in a saucepan of cold water and bring to a boil. Froth with a skimmer and allow to simmer over a slow fire. Half an hour before stock is done add the salt, drop in cleaned and washed carrot, onion, parsley root. Strain the stock.

Pry the shredded carrot, parsley and onion in pork fat. Add tomato paste and keep over a slow fire for about ten minutes. To the boiling stock add cubed potatoes, boiled shredded beetroot, onion and roots browned slightly, flour blended with some stock and cook until it is done. Season the boršč with sugar and vinegar. Cut boiled meet and sausages into chunks and add to the boršč.

TURNIP BORŠČ [BORSHCH]

500 g beef or veal bones, 1 beetroot, 4 potatoes, 2 turnips, 1 onion, 1 carrot, 3 tblsps tomato paste, 20 g pork fat or margarine, 1 tblsp 3% vinegar, 2 tblsps sour cream, spices, salt.

Add cubed potatoes and turnips to bone stock and boil till half done. 10 minutes before the boršč is done, add boiled and shredded beet, also add onion and carrots sauteed in pork fat or margarine, tomato paste, spices, sugar, vinegar, salt and cook over a slow fire until it is done.

Before serving season the boršč with sour cream.

OLD BELARUSIAN KAPUŚNIK (CABBAGE SOUP)

1 l mushroom stock, 400 g sauerkraut, 1 onion, 1 carrot, 30 g boiled (15 g dried) mushrooms, 1 tsp flour, 1 tsp sugar, 1-2 tblsps plum jam, 8 potatoes, 1 tblsp pork fat, salt.

Prepare the mushroom stock. Stew the sauerkraut with pork fat. Saute the shredded carrots and onions. Add the sauteed vegetables to boiling stock and cook for 10 to 20 minutes, adding shredded boiled mushrooms, plum jam, flour blended with some stock, sugar, salt. Pour out the kapuśnik in helping jugs and keep in oven for some time. Serve with baked potatoes.

SAUERKRAUT ŠČY [SHCHY] WITH MUSHROOMS

500 g beef bones, 400 g sauerkraut, 50 g dried mushrooms, 1 carrot, 1 onion, 3 tblsps tomato paste, 2 tsps flour, 2 tblsps fat, 4 tsps sour cream, pepper, bay leaves, greens, salt.

Separately prepare the bone and mushrooms stocks. Drain the mushrooms through a sieve, rinse and dice. Shred the sauerkraut, place in a saucepan, add some bone stock, fat, tomato paste, cover with a lid and stew for about half an hour, stirring from time to time. Add mushroom stock to strained bone stock, bring to a boil, then add sauteed sauerkraut and vegetables, mushrooms, pepper corns, bay leaves, browned flour with some stock mixed in, salt to taste and boil for another 5 to 10 minutes.

Serve the ščy seasoned with sour cream and greens.

ŠČY [SHCHY] WITH SAUERKRAUT AND FISH

2.5 l water, 700 g sauerkraut, 500 g fish, 1 onion, 1 tblsp flour, 1 parsley root, 2 tblsps butter, greens, bay leaves, salt.

Pour water over fish fillet, bring to a boil and cook until done. Then remove the fish and put stewed sauerkraut, onion, parsley into the boiling stock and boil for 20 to 30 minutes. 3 to 5 minutes before the ščy is done add bay leaves and browned flour with some stock mixed in. Put chunks of boiled fish into the ready ščy and sprinkle with minced greens.

MUSHROOM KRUPIENIA WITH MILLET (MUSHROOM SOUP)

1 l mushroom stock, 40 g dried boletuses, 0.5 carrot, 1 onion, 1 tblsp butter, 0.25 cupful wheat flour, 3 tblsps millet, 2 tblsps sour cream.

Prepare mushroom stock. Wash the boiled mushrooms and mice them. Cut the onion and carrot into small cubes, saute and mix with mushrooms. Boil the millet and drain in a colander. Brown the flour and blend it with some stock to make a smooth paste. To the strained mushroom stock add the boiled millet, sauteed vegetables, mushrooms and cook until it is done. 5 to 10 minutes before the soup is done season it with the sauteed flour, salt and pepper. Before serving season with sour cream.

Separately serve the croutons. For making croutons take the rye bread, cut off the crust and slice. Shred the cheese with a shredder, mix with mayonnaise and garlic. Cover the bread slices with the mixture and bake them in oven.

MUSHROOM GRAVY

1 l mushroom stock, 150 g stale rye bread, 120 g dried mushrooms, 2.5 onions, 3 tblsps margarine, 1 tblsp sour cream, salt.

Prepare the mushroom stock. Cut the boiled mushrooms and onions into shoestrings. Grate the bread, mix with minced mushrooms, sauteed onions and stew for 15 to 20 minutes. Add the mixture to the boiling stock, boil for 3 to 5 minutes and then let it draw.

POTATO GRAVY WITH MEAT IN A JUG

1.5 l water, 500 g beef (with a bone), 2-3 potatoes, 1 onion, 40 g vegetable oil or butter, pepper, salt.

Prepare the bone stock, pour it in a jug or a cast-iron pot and keep it in oven for 20 to 30 minutes. Dice the peeled potatoes, slice the onion in half rings, brown and transfer to the jug with meat. Add some pepper and cook in oven until done.

MILK SOUP, BELARUSIAN MANNER

4 cupful milk, 2 cupful water, 1 carrot, 1 egg, I-1.5 cupful flour, 2 tsps sugar, 1 tblsp butter, salt.

Boil the shredded carrot in slightly salted water, add the milk, salt and boil again.

To the wheat flour add the egg and a little water, mix thoroughly until it is the thickness of cream and slowly pour into the soup, stirring rapidly. Shortly before the soup is done add sugar and butter.

MILK SOUP WITH BUCKWHEAT

7 cupful milk, 0.5 cupful buckwheat, 2 tsps sugar, 1 tblsp butter, salt.

Add the buckwheat to boiling water and boil until nearly done. Pour in the milk and boil for another 10 to 15 minutes. Add the sugar and butter to the ready soup.

ZACIRKA WITH MILK

1.25 cupful flour, 1 egg, 1.5 l milk, 2 tsps sugar, 1 tblsp butter, salt.

Mix the flour with egg and a little water. Divide the butter into small pieces and boil in milk blended with water. Add the sugar, salt and butter.

COUNTRY ZACIRKA

4 cupful milk, 2 tblsps flour, 1 potato, 1 tsp sugar, 1 tsp butter, salt.

Mix the shredded raw potatoes with flour, pour in the boiling milk and boil for 15 minutes. When it is done add the butter.

LENTEN ŽUR [ZHUR] (OATMEAL SOUP, AN OLD DISH)

0.75 l oatmeal-water, 0.5 l water, 2 tblsps vegetable oil, 1 onion, 0.5 tsp caraway-seeds, salt.

Boil the water with minced onion, caraway-seeds and salt. Pour in the oatmeal-water in the boiling water, mix and bring to a boil. Constantly stirring, boil the mixture until it thickens.

Pour the vegetable oil in the hot slightly thickened žur and stir it well. Serve the hot žur with boiled potatoes.

ŽUR WITH SMOKED HAM (AN OLD DISH)

0.5 l oatmeal-water, 1 l water, 200 g smoked ham, 1 onion, 2 black radish, 2 carrots, 0.5 parsley root, 4 cloves garlic, dill, salt.

Boil the diced smoked ham, onion, carrot and black radish. When the vegetables and smoked ham are done pour out the water and mix it with the oatmeal-water. Add the salt, bring to a boil and boil for 5 minutes. Add the smoked ham and bring to a boil again.

Season the žur with minced garlic mixed with the salt and dill. Separately serve the boiled potatoes and hot pork fat.

MILK ŽUR

0.75 l oatmeal-water, 0.5 l boiled milk (warm), 0.5 cupful sour cream, 1 tsp caraway-seeds, 1 tblsp minced dill, salt.

Pour the oatmeal-water in the boiling water with caraway-seeds, boil for some time, sprinkle with minced dill and add the salt. Mix the sour cream with milk, pour the mixture in žur and stir well.

Separately serve the boiled potatoes, poured over with butter.

FISH JUŠKA [YUSHKA] (FISH SOUP)

2 l water, 400 g fish, 2-3 potatoes, 1 carrot, 1-2 onions, celery, pepper, salt.

Clean, wash and bone the river-fish (perch, ruff, etc.), put in a saucepan and cover with water. To the boiling stock add the carrot, onions, diced potatoes, pepper, celery, bring to a boil, add the salt and boil until done over a slow fire.

POTATO JUŠKA [YUSHKA] WITH MEAT

1.5 l water, 500-600 g meat, 5-6 potatoes, 2 onions, bay leaves, greens, salt.

Cut the meaty ribs into pieces, wash them and put in a saucepan with cold water. Add the minced onions, bring to a boil and boil over a slow fire. 15 to 20 minutes before the juška is done add the sliced potatoes. Season with bay leaves and salt. Sprinkle the juška with minced greens.

COLD SOUPS

CHAŁADNIK [KHALADNIK] (COLD SOUP) WITH SORREL

1.5 l water, 300 g sorrel, 2 cucumbers, 120 g green onion, 2 eggs, 3 tblsps sour cream, salt.

Sort the sorrel, shred, boil in salted water and cool. Add fresh cucumbers cut up fine, hard-boiled eggs, green onion rubbed together with salt. Before serving season with sour cream and sprinkle with minced dill.

CHAŁADNIK [KHALADNIK] (COLD SOUP), MIENSK STYLE

1.5 l water, 200 g sorrel, 300 g beetroots, 2 fresh cucumbers, 1 egg, 100 g green onion, 2 cupful yoghurt, 2 tblsps sour cream, 1 tblsp sugar, dill, salt.

Boil sorted and shredded sorrel in salted water and cool. Separately boil the beet (whole) with vinegar added to the liquor.

To the cooled sorrel juice add green onion minced and rubbed together with salt and egg yolks, shredded fresh cucumbers and beetroot, mix in beetroot liquor the egg white, sugar and yoghurt beaten with a whisk.

Season the ready chaładnik with sour cream and sprinkle with minced dill.

MEATS, CHICKEN, FISH

MEATS

ROAST SUCKING PIG (AN OLD DISH)

1 sucking pig, 283 tblsps sour cream, fat.

The sucking pig is roasted whole or it may be cut in half. When the sucking pig is roasted whole, cut its vertebral bone up to its fleshy part from the inside, add the salt and lay it on a baking pan with its back upwards. Slightly cover the sucking pig with the sour cream, pour it over with melted butter, pour out 0.5 cupful of water on the baking pan and place it in oven for 1 to 1.5 hour.

For making a ruddy dry crust periodically pour melted fat on the sucking pig while roasting it. To protect its ears from burning cover them with some dough for 30 to 40 minutes. Then remove the dough and continue to roast. Put the peeled potatoes into the sucking pig to keep its shape.

If the sucking pig is not roasted whole, cut it in half along its backbone, spread, rub the salt in, cover with sour cream and roast it periodically greasing with melted fat.

Serve the roasted sucking pig cold together with horseradish. It may also be served hot as a holiday dish.

DAINTY PORK

400 g pork, 1 tblsp flour, 2 eggs,