Belarusian food from the landlocked European country of Belarus has characteristics from inside as well as outside ethnicities. The inside characteristics come from its topographic marshy tracts of land and outside characteristics from the surrounding territories. Popular Belarusian food preparations include potato dumplings(stuffed or had alongside vegetables), pork stew (machanka a stew made with pork, spices, vegetables and thickener), Black poli′uka( a soup made using blood of pork or goose) and kalduny Count Tyshkevich( dumplings stuffed with a combination of smoked ham and fried mushrooms).
Historical and Cultural Influences on Belarusian Cuisine
Belarusian food ideas are known throughout history for their exotic nature. A unique preparation made by frying whole aurochs- a primitive cattle species of the present day domestic cattle, that bred in the ancient forest of Belaviezha was sent to a German ruler during the 15th century. Other similar ancient preparations were Sweet Flag and baked goose with green peppers documented between 16th and 17th centuries. Belarusian food also contains influences of Lithuanian, Russian, Polish and Ukrainian cuisines due to the influx of cultures that occurred during the Grand Duchy of Lithuania between the11th and 15th centuries followed by a similar event during 16th and 17th centuries.
Ingredients Commonly Used in Belarusian Cuisine
Belarusian food is rich with content from different sources including cereals, vegetables, fruits, dairy products and meat. The cereals typical to the wet land vegetation include buckwheat, barley and oatmeal. Rye flour happens to be widely used in breads and liquor. Among vegetables cabbage, turnips, beets, carrots and parsnip are normally boiled to be consumed. Belarusians consume more pork as it is the only largely available meat across the country. The dairy products include fresh white cheese and sour cream.