Тема по английскому языку "Belarusian cuisine". Драники на английском языке Традиционная белорусская еда на английском

Belarusian cuisine is considered to be one of the most diverse cuisines in Europe.

First of all I’d like to mention dishes from potato, which is called “the second bread” in Belarus. Potato is at the Belarusian table every season and in any state - fried, boiled, baked, stuffed. Potato is an ingredient for soups, salads and patties. The most popular dishes from potato are draniki, pancakes, babki, kolduny, kletski. The second place in Belarusian national cuisine belongs to meat and meat products, especially to pork and salted pork fat. Belarusians eat a lot of vegetables such as carrots, cabbage, radish, peas, etc. Belarusian national cuisine also offers fresh, dried, salted and pickled mushrooms and various berries.

When speaking about drinks, the specialties of the cuisine are myadovukha, berezavik, kvas. Kholodnik and okroshkaare traditional cold soups. My favourite dish is borscht which is a beet soup served hot or cold, usually with sour cream.

National dishes show the soul of residents. We will tell you about the Belarusian cuisine, its features and secrets. Also we have the list of top 10 dishes that everyone should try if he wants to join the national сolouring.

History and traditions of Belarusian national cuisine

Culinary traditions of our country are rooted in pagan times. Finally they were formed during the existence of the the Grand Duchy of Lithuania. The main part of Belarusian recipes was included in the book "Lithuanian cook" in 1848. Lter the book was reissued in Belarusian language in 2013.

Adam Mickiewich is the famous Belarusian-Polish poet and in his immortal poem called «Pan Tadeusz» he sang «Bigos» is national dish of stewed sauerkraut and pieces of meat. By the way, it is considered as a peasant dish because the nobility and magnates ate more exotic food. On the table of the famous Radziwill dynasty were oranges, cinnamon, ginger, cloves. They brought these products fr om travels. As hunting was one of the favorite employment of the nobility, traditionally they ate different kind of quarry. They stewed, boiled and even baked it whole.

If we are talking about potatoes, we want to dispel the myth. The basis of the foundations of the Belarusian national cuisine came to our country only in 1670, but a century later it became widespread. Therefore, the common food of a simple Belarusian person consisted of such products as:

• beet greens that were kept in the cellar, also it was soured, pickled. Botvinia is a cold soup, that nowadays called “okroshka” and “сold borshch”,
• fat that was salted with the skin and used instead of meat,
• fish,
• mushrooms,
• berries.

As a rule, meat was only on holidays on the table of peasants. At Christmas they prepared porridge fr om grains. It is a festive dish of Belarusian people.

Potatoes became the main ingredient for everyday dishes. European recipes and peculiarities of national traditions of neighboring countries began to penetrate into Belarusian cuisine. There were meals from wheat flour, different salads and other. Belarusians started to eat more meat, but the statistics says that their neighbors Polish use it almost twice as large.

Top 10 Belarusian national dishes according to Belarus 24

Now it is time to tell you about 10 national dishes of Belarus:

1. Draniki. It is the most popular dish of Belarus! The recipe was borrowed from German cuisine and described for the first time in the book "Well-trained cook" in 1830. So the basis of all bases entered the ration of Belarusians less than two centuries ago.

An interesting fact is that this popular dish was called potato pancakes and the name comes from the old Russian verb "to tear". Now it has the meaning of "to grind, to grate". Usually draniki were served with other dishes. We have already told how to cook a duck with draniki in one of the issues of the program "Belarusian cuisine".

2. Vereshchaka. As Yakub Kolas wrote in his poems"New land" and "Working people were sweating, they wanted just vereshchaka". The court cook of the king of Polish-Lithuanian named Vereshchak known in the history of Belarusian cuisine as the creator of an interesting dish. He came up with the idea to stew pieces of sausage in gravy mixed with fat. Over time, Vereshchaka appeared in the ration of rural people. They were preparing it on major holidays.

3. Botvinnik (beet root soup). Traditionally this soup made from beet greens. Nowadays we are preparing a soup from cold beetroot, but then it was very expensive for a simple peasant.

4. Kopytkiis another delicious potato dish in our list.This Belarusian plate got its original name for its shape. People prepared grated potato mass, then formed a layer of it, after it was cut into pieces as small hooves. Kopytki serves with machanka.

5. Machankai s a sausewhere other dishes should be dipped, such as pancakes or in our case is kopytki. You can watch our program and learn how to prepare it.

6. Pyachysta . As part of this dish it might be baked lamb, hole chicken or quarry. Nowadays it is rare, but earlier it was widespread. Frequently Pyachysta appeared on the princely table and it was prepared in a very interesting way. Dressed chicken or other poultry were soaked and then buried for a few days into the sand. After it was stuffed with herring mince. At first glance it is incompatible products, but in fact meat was very delicate and tasty.

7. Nalisniki called Belarusian pancakes, but it is wrong. Nalisniki is not a separate dish. They are served with a variety of different fillings, such as kulaga (hasty pudding)or curd cheese.

8. Beer soup . Our top would be incomplete without another traditional Belarusian soup, wh ere the main ingredient is beer. The history of this dish dates back to the 16-18 centuries, when beer was very popular drink in Belarus.

9. Krambambula is kind of strong alcoholic drink with honey that consist of alcohol, honey and spices. All noble banquets were with Krambambula on the table.

10. Sbiten is traditional Belarusian non-alcoholic drink with herbs.

An interesting fact is that it might be served so cold as hot,no matter what the time of a year. Cold Sbiten is perfect for refreshing in the summertime and hot drink is very good in cold weather.

Our program "Belarusian cuisine" is the best recipes of the national cuisine.

Culinary and historical show "Belarusian cuisine" is a program wh ere every new unlock cooking secrets of old dishes in modern conditions. You will learn how to cook traditional draniki, bake quarry in a right way and prepare delicious home kvass. Watch our program and discover the culinary soul of Belarus!

Сочинение на английском языке Белорусская еда/ Belarusian Food с переводом на русский язык

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 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 “buĺbianiki” (potato pies stuffed with various fillings) and “buĺbianaja 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 ‘smažaniki’.

Cabbage, carrot, peas, beans and radishes are typical of Belarusian cuisine.

“Sačni” 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: “poliŭka” (cereal and vegetable soup); “krupienia” (thick millet soup); and «žur» (an oat porridge which should turn sour before having milk (milk žur), 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 “piačysta” : boiled, stewed or fried cuts of young pig, rabbit or poultry or a large piece of pork or beef. Meanwhile, ‘vierieščaka’ (mačanka) 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, «žaronka» 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. “Zbicień” 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. ‘Buĺbianaja’ café, ‘Kaliada’ café and ‘Buĺbaš’ café are located in the Mahilioŭskaja voblasć, while ‘Liamus’ restaurant, ‘Rodny Kut’ restaurant, ‘Usadba’ café and ‘Zadvinnie’ café are in the Viciebskaja voblasć. ‘Staroje Vriemia’ restaurant is well-known in Homieĺ, while ‘Ahinski’ restaurant, ‘Kamianica’ café, ‘U Francyska’ café, ‘Talaka’ bar, and ‘Kuchmistr’ restaurant are found in Minsk.

Not only their menus but their décor 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 café.

Mushroom soup and Belarusian soup are very popular, as are ‘zacirka’, ‘kapusnik’, ‘draniki’, ‘mačanka’ (a meat-based stew), ‘buĺbianaja babka’ (potato pudding), ‘mannik’ (manna cake), ‘buĺbianiki’, ‘vierieščaka’ and potato kliocki.

Belarusian national cuisine has evolved over the centuries. Belarusian culinary traditions represent a mix of simple recipes used by commoners and a sophisticated cuisine of the nobility, an extensive use of local ingredients and unusual way of cooking.
Old Belarusian recipes have preserved till nowadays, and interest in them amoung county’s visitors is increasing .

In restaurants with national colours you can taste not only Belarusian traditional cuisine but also exquisite dishes that were served up in residences of Belarusian magnates.
The local cuisine can be tasted in farmsteads where the cooking is often unique, common only in particular area with using only fresh farm products.
Here bread is baked according to old recipes and technologies, they cook homemade meat delicacies, cheese from cow or goat"s milk, and sweets from honey, apples and cranberries.
Today many traditional dishes are also popular in home cooking of Belarusians.
The most popular are pork stew (machanka) and vereshchaka, homemade sausages, draniki (thick potato pancakes), kolduny, kletski (dumplings), babka (baked grated potato pie), cold sorrel soup, mushroom soup...

Old Belarusian Cuisine

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:

• mutton
• 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...

Peculiarities of Belarusian cuisine

There are special features that distinguish Belarusian cuisine from culinary traditions of many other countries, give it a local color and 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 alternation of several methods in a single recipe.
In many national dishes various kinds of flour are used - flour of oats, buckwheat, peas, rye and its mixtures.
What is more, flour is not only the main ingredient of some dishes (for example, flat cakes called perepecha, special Belarusian pancakes from various kinds of flour, thick pancakes made of peas) but also it is an additive for thickening ("zakolota" for soups). From old centuries in Belarus dough was mixed without adding yeast.

Belarusian cuisine offers a great variety of dishes with vegetables. Many of them are unique in spite of the Slavonic basis.

For instance, there are soup zhur (lean,milk or meat soup) based on oat water, polivka (thin soup with cereals and vegetables),morkva (carrot soup), gryzhanka (rutabaga soup), garbuzok (pumpkin soup) and other kinds of dishes.
A special pride of the national cuisine is traditional Belarusian bread baked from rye flour, without yeast but with a specially grown leaven. It is a very good product for healthy diet .
Belarusian bread is heavy with a pleasant little sour. In old recipes they used different dressings like caraway seeds, linseeds and sunflower seeds. Sometimes bread was baked on a ‘pillow’ of birch and oak leaves.

Belarusian cuisine today

Modern Belarusian cuisine is eclectic. It has saved and revived the old national recipes, dishes from different countries of the world become popular, too.

Today restaurants offer modern versions of traditional Belarusian dishes which reflect original ideas of chefs and principles of gourmet cuisine taking into account diversity of products and seasonal changes. You will definitely appreciate such delicious dishes as:

• Marinated white mushrooms with vegetable oil, hot potatoes, pieces of toasted wheat bread and leek
• Zhur with eggs, smoked meat and sour cream
• Cutlets from buckwheat and chopped meat (grechaniki) with sour cream and leek sauce
• Draniki with apple and sour-cream sauce
• Meat sauce (vereshchaka) with buckwheat pancakes
• Bigos (a dish with sour cabbage) with smoked meat, mushrooms and prunes
• Pyachisto (large pieces of gammon)
• Pear roasted in honey with spices (a recipe of the Radziwill family)

In the 20th century, in the times of the Soviet Union, culinary traditions of other national cuisines, like russian, ukrainian, caucasian and central asiatic cuisines, came into diet of Belarusians. In those times many West European meat dishes appeared on the menu of Belarusian restaurants and canteens.
The main changes of Belarusian cuisine during the 20th century were:

• wheat flour and dishes from it became very popular (for centuries Belarusians used mainly rye flour)
• appearing of salads

Nowdays in the menu of Belarusian restaurants you can find dishes both of Belarusian, European, and Asian cuisines, and modern culinary trends (wellness, fusion).
But if you are in Belarus, you must taste the national cuisine, dishes that only here can be truly Belarusian.
You will discover how delicious, interesting, and sometimes even exclusive and unpredictable Belarusian cuisine is!

Belarusian desserts

For many centuries honey was the main dessert for Belarusians. Solodukha (malt dough), kulaga (thick beverage made from berries, flour, sugar, and honey), and baked apples also were popular. Among famous recipes there are sweet pancakes with cottage cheese and pears a la Radziwill.
Today the most popular desserts are:

• ice-cream, whipped cream
• cakes
• fruits and berries (apples, pears, bilberry, cranberry, strawberry)

Vodka in Belarus

Vodka (Harelka) is the most popular strong alcoholic beverage in Belarus. It appeared in the late 15th century and gradually became one of the most common types of alcohol. Belarusians drink vodka on holidays and special occasions.