Belarusian cuisine has a long and fascinating history. For many centuries, Belarusians have been connected with economic and economic relations with other nations, for example Latvians, Lithuanians, Russians, Ukrainians and Poles. It is quite logical and logical that the cuisine of these peoples exerted a strong influence on each other. On the mutual influence of cultures and traditional cuisine can be judged that dishes and utensils have common names.
History of Belarusian cuisine
Like other Slavic peoples, Belarusians have been engaged in agriculture for many years. After studying the ancient Russian chronicles and materials of archaeological excavations, scientists found out that the Belarusians were engaged in cultivating such ancient cultures as wheat, buckwheat, rye, peas, barley and oats. In daily nutrition, vegetables and crops grown on vegetable gardens or fields were often found.
Housewives baked rye bread and other rye bread and bakery products, they occupied one of the main places in the diet. From mouth to mouth a lot of sayings and proverbs were passed about the fact that bread is the "osyamu galava".The ancient Belarusian documents also mention pancakes, with the traditional name "snacks", which were baked from the so-called sour "chicken" dough, which has not yet come up.
The best dishes of the Belarusian cuisine
In the 20-30s of the last century, such dishes as oatmeal( journal), oatmeal, crouton, porridge from pyshenki( pjacchon) were popular. In the 50s of the 20th century, dishes replacing bread: drachons, sauces, cognacs, all were also baked from sour dough.
Sachni - it's thick pancakes, prepared with a stuffing of apples, potatoes and cherries. When preparing the drachon, fresh cow milk or serum was used widely, less often birch or maple kvass.
Using the best varieties of flour, the housewives baked caramels, crunches, also made pies from sauerkraut. As a filling, berries, cabbage, eggs and mushrooms were often used. The most popular dishes from flour were kulesh, dumplings, grout, from cereals - thick and, accordingly, croupier.
In Belarus, dishes from potato were widespread: sorcerers, coma, dumplings, coma, potato dumplings and draniki. In ancient Belarusian sources there is information that as a seasoning mistresses used mint, parsley, dill, cumin, poppy and even horseradish. Only very rich townspeople used spices brought from Poland, such as cardamom, bay leaf, cloves and cinnamon.
To prepare meat dishes, Belarusians mainly used pork, beef, meat of domestic cattle, and less often they cooked poultry. In the villages, a dish was often prepared under the name of gentry - it's meat, cooked by frying in clay pots. Favorite dishes were krovyanka, vetrobyanka, peasant sausage, stonedenina and polendvitsa.
A huge popularity enjoyed berries, fish and mushrooms, the distribution of these products have been obtained due to the fact that they can be consumed in the Post.
Mead, birch, sbiten and kvass, as well as in Russia, were favorite drinks of Belarusians. Prepare a honey drink is very simple: digested honey with honey poured into large oak barrels and left for a few weeks to wander.
Many customs and rites were associated with the preparation of traditional dishes, culinary products and beverages. Of the many Belarusian rituals, maternity, funeral and wedding ceremonies take a special place. Cover table for all invited by the forces of one family - the task is not easy. Therefore, all guests and relatives invited to the event bring bread with them wrapped in a beautiful towel with national embroidery or ornament, bring with them cold snacks.
Belarusian cuisine has kept its traditions to this day. To our days, the most original and excellent to taste dishes.