Dainty Pork

http://www.geocities.com/Athens/Forum/4380/meat.htm

Ingredients:

• 400 g pork
• 1 tblsp flour
• 2 eggs
• 40 g cheese
• fat
• garlic
• pepper
• salt

Method:

• Cut the pork into pieces, pound, add the salt and pepper, sprinkle with minced garlic, dip in slightly whipped egg, dredge with flour and roast until done.
• Lay slices of cheese on the pork pieces and roast in oven.

Niamiha Cutlet

http://www.geocities.com/Athens/Forum/4380/meat.htm

Ingredients:

• 400 g pork
• 2 tblsps melted butter
• 2 tblsps butter
• 2 tblsps flour
• 1 egg
• 1 tsp sugar
• 2 tblsps milk
• fat
• greens
• salt

Method:

• Cut the pork (bricket) into pieces each containing a bit of bone, scrub clean the end of bone, pound the meat, add the salt, pepper and fry.
• Separate egg white from the yolk.
• Rub the white together with sugar, salt and milk, add flour and whip with a whisk until smooth, then add the whipped white.
• Dip the browned cutlet in dough and deep fry.

Fish Stewed With Apples

http://www.geocities.com/Athens/Forum/4380/meat.htm

Ingredients:

• 600 g fish
• 5 apples
• 1 onion
• 1 cupful sour cream
• pepper
• salt

Method:

• Cut fish (cod-fish, founder, wild carp) into pieces and quarter the apples with their skins and cores removed.
• Shred the onion.
• Put layers of the above ingredients in greased baking pan, pour over a little fish stock or water and stew until the fish bones become tender.
• Then transfer the fish to a plate and grate the apples and onion, add the salt, pepper, sour cream and bring to a boil.
• Before serving pour the sauce over the fish.

Belarusian Fish Salanka With Boiled Potatoes

http://www.geocities.com/Athens/Forum/4380/meat.htm

Ingredients:

• 500 g fish
• 200 g cucumbers
• 80 g capers
• 1 onion
• 2 potatoes
• 4 tblsps butter
• 1 tblsps bread crumbs
• salt

For stewed cabbage:

• 800 g cabbage
• 2 onions
• 2 tblsps tomato paste
• 1 tblsp 3 % vinegar
• 1 tblsp sugar
• 1 tblsp flour
• 2 tblsps butter
• bay leaves
• pepper
• salt

Method:

• Dress the cod-fish, perch or zander, cut the fillet into small pieces and boil in a little water.
• Put shredded pickled cucumbers into shallow saucepan, add browned onion, fish stock and boil covered with a lid for 10 to 15 minutes over a slow heat.
• Shred cleaned fresh cabbage, put it in separate saucepan, add butter and water, cover with a lid and stew for about 40 minutes.
• Then add browned onion, tomato paste, vinegar, sugar, salt, bay leaves, pepper and stew until done.
• When the cabbage is ready, add flour browned with butter, mix and saute.
• Put a layer of sauerkraut in a deep pan, over it place the bits of boiled fish, then a layer of cucumbers and capers and a second layer of stewed cabbage.
• On top put boiled potatoes cut into rings, dust with bread crumbs and brush with butter.
• Bake in oven for 15 to 20 minutes.
• Before serving garnish the salanka with parsley greens and lemon.

Roast Sucking Pig

http://www.geocities.com/Athens/Forum/4380/meat.htm

An old dish.

Ingredients:

• 1 sucking pig
• 283 tblsps sour cream
• fat

Method:

• The sucking pig is roasted whole or it may be cut in half.
• When the sucking pig is roasted whole, cut its vertebral bone up to its fleshy part from the inside, add the salt and lay it on a baking pan with its back upwards.
• Slightly cover the sucking pig with the sour cream, pour it over with melted butter, pour out 0.5 cupful of water on the baking pan and place it in oven for 1 to 1.5 hour.
• For making a ruddy dry crust periodically pour melted fat on the sucking pig while roasting it.
• To protect its ears from burning cover them with some dough for 30 to 40 minutes.
• Then remove the dough and continue to roast.
• Put the peeled potatoes into the sucking pig to keep its shape.
• If the sucking pig is not roasted whole, cut it in half along its backbone, spread, rub the salt in, cover with sour cream and roast it periodically greasing with melted fat.
• Serve the roasted sucking pig cold together with horseradish.
• It may also be served hot as a holiday dish.

Potato Klocki Stuffed with Meat

http://txt.knihi.com/kuchnia/cuisine.html#9

Ingredients:

• 8 Potatoes
• 2 Eggs
• 4 T melted Fat
• 3 T Flour
• 3 T Bread Crumbs
• 4 T Sour Cream
• Salt

For stuffing:

• 400 g Pork
• 2 Onions
• 1 T Butter
• Pepper & Salt

Method:

• Grate the raw potatoes, squeeze dry, add the eggs, salt, and mix.
• Shape the mixture into small balls, fill them with meat stuffing, roll in flour dip in the beaten egg, then toss in breadcrumbs and fry slightly.
• Transfer to a pot, pour over with melted fat and stew until done.
• Pour oven with sour cream before serving.

Stuffed Beet

http://www.russianfoods.com/recipes/item00151/default.asp

This recipe is really good for those who use beet only for vinaigrette or beet salad. You’ll discover a new taste of usual vegetable.

Ingredients:

• 1 kg small beets.
• 400 g meat.
• 100 g onion.
• 100 g sour cream.
• bread crumbs.
• ground pepper.
• salt.

Method:

• Cook beet in skin, then peel off and make a hole with a spoon in the center of every beet.
• Fill every beet with a filling from boiled meat, fried chopped onion, pepper and salt.
• Sprinkle with bread crumbs and melted butter.
• Bake in the oven for 20-30 minutes on average heat.
• Serve with sour cream.

Potato Zrazy

http://www.russianfoods.com/recipes/item0014B/default.asp

Zrazy are small potato pancakes with meat filling and fried in fat. Zrazy are usually served with fried pork fat.

Ingredients:

• 1 kg potatoes.
• 300 g beef.
• 100 g onion.
• 100 g pork fat.
• salt.

Method:

• Grate a half of potatoes finely.
• Boil another half in skins.
• Peel off, grate and add to the first part.
• Blend and salt to taste.
• Boil meat, grind it and combine with fried finely chopped onion.
• Shape small cakes and fill in with meat.
• Fry in fat until light brown.
• Serve at once.

Pilaf With Buckwheat

http://www.russianfoods.com/recipes/item0014F/default.asp

Unusual recipe for pilaf, more likely stewed buckwheat with lamb. However it is called, this pilaf is really tasty and savory.

Ingredients:

• 200 g buckwheat.
• 300 g lamb.
• 100 g onion.
• 40 g tomato paste.
• 30 g butter.
• salt.

Method:

• Cube lamb and braise on high heat.
• Pour over broth, add tomato paste, fried chopped onion and stew for a while.
• Fry buckwheat until brown and put in boiling water and cook until the grains are swollen.
• Strain the rest of water, add buckwheat to meat, cover and stew on low heat until done.

Mushroom Soup With Ushki

http://www.russianfoods.com/recipes/item00155/default.asp

Ushki are small boiled pastries with mushroom filling served with thick soup.

Ingredients:

Ushki:

• 100 g onion.
• 100 g mushrooms dried.
• 200 g flour.
• 50 g oil.

Soup:

• 20 g vinegar (3%).
• salt.
• 50 g flour.

Method:

• Boil dried mushrooms, then take them out and set aside.
• Dress mushroom water with flour so that there are no lumps.
• Combine mushrooms with fried chopped onion.
• Knead unleavened dough and roll it out finely.
• Make rounds with a saucer, put mushroom filling in the center and pinch the edges.
• Fry in oil.
• Then put on a plate and pour over soup.

Fish Galki

http://www.russianfoods.com/recipes/item00149/default.asp

Galki are small fish-balls boiled in broth. Serve galki hot or hot with horseradish sauce.

Ingredients:

• 1 kg fish fillet.
• 100 g onion.
• 50 g starch.
• 200 g milk.
• salt.
• ground pepper.

Method:

• Grind fish fillet and onion in a grinder, add starch, salt, pepper, milk and knead thoroughly.
• Make small balls and cook them in boiling broth.

Machanka (Pork Stew in the Minsk's Style)

http://www.marga.org/food/int/belarus/machanka.html

Machanka is a very traditional Belarusian dish of meat stewed in broth. It's traditionally eaten with pancakes. I found several versions of the dish, but decided on this one (Machanka in the Minsk's style) because I liked that it incorporated sour cream to the stew. Sour cream is a very traditional Belarusian staple, and I wanted to make sure that something I made featured it.

This stew if very rich so count on only being able to eat a little bit of it. It was surprisingly tasty, though, and we both very much enjoyed it.

Ingredients:

• 1 lb stewing pork
• 2 tbsp. butter
• 1 cup + 2 tbsp. beef or pork stock
• 1 onion
• 1 tbsp. flour
• 1 cup sour cream
• 2 bay leaves
• salt to taste

Instructions:

• Cut pork into bite-size pieces. Melt butter in a saucepan and fry the pork until dark. Add 1 cup of stock, bay leaves and salt, cover and cook for about 20 minutes or until the pork is half done.
• Meanwhile, in a separate saucepan, saute the flour for a couple of minutes. Add 2 tbsp. of stock and mix well. Strain and return to saucepan. Add sourcream and salt to taste. Mix well and cook over low heat for 5 to 10 minutes.
• Heat oven to 350F.
• Put pork in baking dish, cover with sour cream sauce and bake in oven for about 20 minutes or until done. Serve with pancakes.