Belarus' National Dish: A Tasty Cultural Icon

Belarus is known for its unique and eclectic cuisine, which has been influenced by its geographical location and history. Belarusian dishes are characterised by the use of local ingredients and simple recipes, with potatoes being a staple food. In fact, one of Belarus's most famous dishes is considered by some to be its national dish: draniki, a type of potato pancake. This delicious dish is made from grated potatoes and onions, fried in pork fat, and served with sour cream.

Draniki: fried potato pancakes

Draniki, the national dish of Belarus, is a delicious, traditional dish of shallow-fried potato pancakes. It is a simple yet effective recipe that has become a favourite in Belarus and beyond.

The name 'draniki' comes from the word 'teret', meaning 'to rub' or 'to grate', which is fitting given the importance of finely grating the potatoes and onions to a pulp-like consistency. This is the secret to achieving the perfect texture for the dish. The ingredients are mixed with flour, eggs, milk, salt and pepper, and then fried in pork fat until golden brown.

Draniki is best served hot, straight from the pan, with a side of sour cream. This combination of flavours and textures creates a truly mouth-watering dish. The pancakes are crispy on the outside, with a soft, fluffy centre, and the sour cream adds a delicious tang.

The dish is believed to have been first mentioned in 1830, and its fame has spread worldwide due to its unique taste and the special properties of Belarusian potatoes, known as 'bulba'. This humble dish is a testament to the country's rich culinary history and its ability to create extraordinary dishes from simple ingredients.

In addition to draniki, other popular dishes in Belarus include zrazy (meat rolls with stuffing), babka (grated potatoes baked with fried bacon, meat and onions), and machanka (a hearty dish often served with pancakes for dipping). Belarusian cuisine showcases the country's love for potatoes and its ability to create diverse and flavourful dishes.

Machanka: pork stew

Machanka is a traditional Belarusian dish and the country's national dish. It is a pork stew that is usually served with draniki (potato pancakes). The dish is said to have originated because, back in the days of the Ottoman Empire, farmers and peasants discovered that the Muslim rulers did not eat pork and thus would not confiscate their pigs.

Ingredients:

• 500g of stewing pork
• 1 medium onion, diced
• 200ml of sour cream
• 1/3 cup of flour
• 5 bay leaves
• 1 tablespoon of lard or olive oil (lard is more traditional)
• A generous pinch of freshly ground pepper
• 1 cup of beef stock
• 2 cups of water
• Salt to taste

Instructions:

• Cut the pork into bite-sized pieces (around 4 cm cubes).
• Melt butter in a saucepan and fry the pork until dark.
• Add the diced onion and fry over medium heat until translucent (3-4 minutes).
• Add the stock, bay leaves, and one cup of water.
• Dissolve the flour in 1 cup of warm water and add this mixture to the saucepan.
• Simmer the stew over low heat for 1-2 hours, or until the pork is almost soft. Add more water if the mixture becomes too dry.
• Add the sour cream, pepper, and salt. Simmer for an additional 30 minutes.
• Top with chives, parsley, or dill, and serve with draniki (potato pancakes).

Machanka is a very rich and satisfying dish, with a bright taste and national flavour. It is traditionally eaten with pancakes, as it is customary to dip something—usually ruddy pancakes—into the stew.

Babka: baked grated potato pie

Babka, or "baked grated potato pie", is a traditional Belarusian dish that has been enjoyed for centuries. It is made of grated potatoes with fried bacon, meat, and onions, baked in the oven until golden brown. The secret to this recipe lies in the fineness of grating the potatoes and onions, aiming for a pulp-like consistency. This dish is typically served hot and accompanied by sour cream or milk, adding a creamy contrast to the crispy texture of the pie.

The process of making babka begins with peeling and grating the potatoes and onions. The ingredients are then mixed together, and eggs, salt, and water are added to the mixture. For a crispier texture, a couple of teaspoons of water can be added. The pork fat is heated in a skillet, and the batter is ladled in to form discs that are fried until they achieve a golden brown colour on both sides. The fried babka is then transferred to an oven-proof dish, topped with butter, and baked in the oven for a few minutes.

Babka is a testament to the influence of neighbouring countries and migrant settlers on Belarusian cuisine. The dish shares similarities with the German "babka", a potato dish of German origin introduced by Jewish influence in the 19th century. The name "babka" itself may be derived from the German word "baba", meaning "old woman" or "grandmother". The dish is also reminiscent of the East European Jewish "bulbe latkes", potato pancakes that may have been inspired by Belarusian cuisine.

In addition to its culinary delights, babka holds cultural significance in Belarus. Potatoes, a staple ingredient in babka, are considered the "second bread" of Belarusians. Introduced to the Belarusian diet in the 18th century, potatoes have become an integral part of the country's cuisine, with over 300 potato dishes recorded in Belarus. Babka, along with other potato-based dishes like draniki (potato pancakes) and kolduny (potato dumplings), showcases the creativity and versatility of Belarusian culinary traditions.

Today, babka remains a beloved dish in Belarus, offering a delicious blend of flavours and textures. It is a must-try for anyone exploring Belarusian cuisine, providing a taste of the country's rich history and cultural influences.

Blini: pancakes

Blini, or pancakes, are a traditional food in Belarus. In fact, Belarus is known for its huge variety of blini, or pancakes, which come in various thicknesses and can be plain or filled. They are typically made with wheat or buckwheat flour, but oatmeal is also used.

Blini are often served as a side dish to meat dishes, or stacked in round clay pots with draniki (potato pancakes). They can also be served as a dessert, with sweet toppings such as cottage cheese gravy and pears à la Radziwill.

Pancakes are a common feature of Slavic cuisines, and Belarus is no exception. In fact, Belarus was likely the centre of Europe's buckwheat culture, and dishes made with this healthy grain were once very popular. Buckwheat is still used in blini today, and it is also used to make a traditional thick beverage called "kissel". This drink is made from the pulp of forest berries or cooked fruits, and it is originally thickened with oatmeal.

In addition to blini, there are several other notable dishes in Belarusian cuisine. Draniki, a type of potato pancake or fritter, is considered by some to be the national dish of Belarus. Other popular dishes include zrazy (meat rolls with stuffing), babka (a baked grated potato pie), and machanka (a thick meat gravy with pieces of meat and sausage, used as a dip for pancakes).

The country's culinary traditions are heavily influenced by its Slavic roots, as well as neighbouring countries and migrant settlers. Belarusians also widely use local ingredients, with potatoes being a key ingredient in many dishes.

Krambambula: a vodka-based cocktail

Krambambula, or krambambula, is a vodka-based cocktail and a traditional hard drink of Belarus. It is made by diluting vodka with water and mixing it with honey and spices such as nutmeg, cinnamon, cloves, and red and black pepper. In the 18th century, this drink was a luxury only the wealthy could afford, as it competed with French champagne in Belarus. Today, it is experiencing a revival in popularity, with recipes and histories appearing on the internet.

The name "krambambula" comes from the Belarusian language, specifically the word "бамбуля́ты́" ("bambuliáty"), which means "to boil." This refers to the process of heating the water and vodka mixture before adding the honey and spices.

Krambambula has a long history in Belarus, dating back to the 18th century. It is believed to have originated as a luxury beverage for the wealthy, as it was expensive to produce due to the high cost of its ingredients. The drink was served at home dinners and lavish feasts, contributing to its association with wealth and prestige.

During the 19th century, krambambula went through a period of decline in popularity. However, it regained its prominence in the 21st century, with people once again embracing its unique flavour and cultural significance. This revival is evident from the growing number of krambambula recipes and historical references available online.

Preparing krambambula involves heating vodka and water, adding honey and spices, and serving the beverage warm or chilled. Traditionally, it was served in a glass with a slice of lemon or orange, and sometimes a cinnamon stick for garnish. Krambambula is typically enjoyed during celebrations and special occasions, reflecting its significance in Belarusian culture and hospitality.

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