Belarusian Cuisine

The potato arrived late and took over completely, and the repertoire built around it is the distinctive part of Belarusian cooking. Draniki are grated potato pancakes fried and served with smetana, sour cream. Babka is grated potato baked with pork in a dish. Kolduny are potato dumplings with a meat filling. Machanka is pork and sausage in a thick gravy that pancakes are dipped into. Beyond potatoes: dark sour rye bread, cold beetroot soup in summer, mushrooms and berries gathered from the forest and preserved, salo, cured pork fat, and kvass. Krambambulya, a spiced honey vodka, and berry liqueurs are the drinks that go with it.

Highlights

• Draniki - the grated potato pancakes with sour cream.
• Machanka - the pork gravy eaten by dipping pancakes.
• Babka and kolduny - the baked potato dish and the filled dumplings.
• Forest mushrooms - the gathered and preserved crop.

When to go

Year round. Mushroom season from August to October is when the forest crop appears fresh in markets and on menus. Cold beetroot soup is a summer dish. Winter suits the heavier potato and pork cooking.

Good to know

The repertoire is narrow and potato-heavy over a long stay. Vegetarian eating is possible but most dishes carry pork or pork fat. Restaurant menus in Minsk lean international; the traditional cooking is more reliably found in themed restaurants and outside the capital.

Nearby

Minsk for restaurants; Dudutki and Strochitsy for tastings with craft visits.