Belarusian cuisine

Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

Turkish gelatinous candy

Shashlik, or shashlyck ( shashlyk ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union republics.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

Bigos (), '''hunter's stew''', is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth.

fried pancakes of grated or ground potato

dish of cabbage leaves with a filling

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

Blini (also blinis or bliny; ; blin; ) are Russian pancakes, often made with a yeast-raised batter of buckwheat and/or wheat flour and milk. They may be served with smetana, cottage cheese, caviar and other garnishes, or simply smeared with butter. They are a traditional dish in Russian cuisine.

single slice of bread with food items on top

Kutia or kutya is a ceremonial grain dish with sweet gravy traditionally served predominantly in Belarusian and Ukrainian cuisine, but also in parts of Lithuania, Poland, and Russia. It is consumed by both Eastern Orthodox Christians and Catholics, though whether it is served on Christmas–Feast of Jordan holiday season or as part of a funeral feast can vary between regions. The word with a descriptor is also used to describe the eves of Christmas, New Year, and Feast of Jordan days.

Pirozhki (, ; ; see also other names) is the Russian name for baked or fried yeast-leavened boat-shaped buns with a variety of fillings in Russian and Eastern European cuisine in general. Pirozhki are a popular street food and comfort food. They are especially popular in countries with large ethnic Russian communities, and may also be found in other parts of the world.

culinary traditions of Belarus

Eastern European dish

Oladyi or oladi ( pl., diminutive: оладушки, oladushki, sg. оладья, oladya ; , oladky) are small thick pancakes or fritters common in Russian and Ukrainian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt, and sugar with yeast or baking soda. The batter may also contain kefir, soured milk or yoghurt. Oladyi may also include various additions, such as apple or raisins.

In English, kasha () is a porridge usually made from buckwheat, a pseudocereal. In the Slavic languages, kasha means porridge. In some varieties of Central and Eastern European cuisine, kasha can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'.

traditional West Slavic soup

Pirog (; , , ; ; ; , ; , ; ; Estonian: pirukas ): is a baked case of dough with either sweet or savory filling. The dish is common in Finnish and Eastern European cuisines.

work of slaughtering domestic pigs to obtain pig meat (pork)

Ryazhenka or ryazhanka (; ; ), is a traditional fermented milk product in Ukraine, Russia, and Belarus. It is made from baked milk by lactic acid fermentation.

() or vushka ( ; ; ) are small dumplings (a very small and twisted version of pierogi) usually filled with flavourful wild forest mushrooms and/or minced meat. They are usually served with borscht, though they can be eaten simply with melted butter and herbs (usually chives) sprinkled over. When vegetarian (filled only with mushrooms or onion) they are a part of traditional Christmas Eve dishes in Poland, Belarus, and Ukraine, and are either added to the soup or eaten as a side dish. thumb|right|200px|Uszka in traditional Polish borscht|barszcz

Bublik (also booblik or bublyk; , plural: ; ) is a traditional Eastern European bread roll. It is a ring of yeast-leavened wheat dough that has been boiled in water for a short time before baking.

thumb|Wedding korovai in Kyiv, 2020 thumb|A korovai and a kolach (bread)| kolach served alongside [[kvass and kefir in a Polish household]]

Zrazy or zrazi (Polish: zrazy , Lithuanian: zrazai or mušti suktinukai) is a meat roulade dish popular in Poland (Silesian rouladen), western Belarus and Lithuania. Its origin can be traced back to the times of the Polish–Lithuanian Commonwealth.

Lazanki (, , , singular łazanka or łazanek, , Ukrainian: лазанки) is a Polish, Russian, Lithuanian and Belarusian type of pasta.

beverage derived from milk

East European sausage regionally known as krupnik or krupniok

Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat (kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

Kopytka or kopitka (literally "little hooves") are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines.

Kalduny or kolduny (, , ) are dumplings stuffed with meat, mushrooms or other ingredients, made in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni and the Ukrainian varenyky.

thumb|White thumb|Red '''''' (; ; or ; ; ; ; ; ; ; meaning 'horseradish' in all these languages) is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines (Slovene, northern Croatian, Belarusian, Czech, Slovak, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian, Ukrainian and Ashkenazi Jewish cuisine). comes from Yiddish , which is in turn a loanword from Slavic languages.

savoury Belarusian and Polish dish made from potato

thumb|240px|Potato zapekanka In East Slavic cuisine, zapekanka () is a cheesecake whose base constitutes a pureed ingredient and a binding component.

Traditional meal in some European cultures