Cuisine Of Belarus
Belarusian national cuisine has evolved over centuries. Belarusian culinary traditions is a mix of simple recipes and refined dishes of the nobility, an extensive use of local ingredients, unusual cooking methods.
Old Belarusian recipes have survived to the present day, and the interest in them among the guests of the country grows.
In restaurants with national color you will find not only people’s kitchen . but fine dining . which was served in the residences of the Belarusian magnates .
To try national cuisine and rural tourism estates . where to prepare dishes which are often common in only one area – use only fresh farm products.
Here they bake bread according to old recipes and technologies, prepare homemade meat delicacies . cheeses from cow’s or goat’s milk, and sweets made of honey, apples and cranberries.
In the home kitchen of Belarusians national dishes. Among the most beloved – and machanka Vereshchaka . homemade sausage, pancakes. sorcerers, dumplings, potato pancakes, cold beetroot soup from sorrel, mushroom soup…
Old Belarusian cuisine
Belarusian cuisine was formed under the influence of two main factors:
active farming and extensive use of local ingredients
the influence of the neighboring Continue reading
1. Haggis (Scotland).
The Scots know a lot of non-standard dishes, Haggis is a proof. It is made from lamb innards, namely the liver, lungs and heart, which are cut and generously seasoned with onion, fat and spices. And then boiled in sheep stomach. A sort of version of our homemade sausages. Haggis in Scotland is revered, while for foreigners this dish the habit may seem alapetite.
2. Paella (Spain).
Spain without paella is not Spain. The basis of the dish is the rice, and added so many ingredients that can vary. They say that there are several hundred variants of paella, and to disagree is very difficult. Because it can be tinted with turmeric, add the olive oil, experiment with different types of meat, seafood and vegetables. However, the most classic is the paella with seafood.
3. Bigos (Poland).
Stew sauerkraut and fresh cabbage, fry the meat, mix them together and again sweat – there you have the bigos. The meat should be juicy-Pesochnoe, prozhilochki fat. And in bigos add smoked meat, spices, wine, prunes and mushrooms. A great winter dish, perfectly eaten with vodka.
4. Couscous (Morocco).
Most popular Continue reading
Japanese food is quite simple, as strange as it may sound. In the kitchen use a small range of products, and methods of cooking do not cause problems. But despite this, it is considered one of the most exotic and mysterious. The most important ingredient which is the basis of Japanese cuisine is rice, in Japanese it replaces the bread. It is present almost everywhere, especially in the sushi and the rolls. The Japanese, rice is boiled without salt and spices. Cooked rice should not be like porridge and sticky, each grain of rice must be separated from each other.
Also in Japanese cuisine use all the possible seafood, which are rich waters of the Pacific ocean and the sea of Japan. A variety of dishes from salmon, tuna, crab and shrimp, as well as exotic dishes of sea urchins, fish-saws, octopus, cuttlefish. It is important that the fish in Japan is not subjected to heat treatment, it is served raw, so it is necessary that all the products were fresh.
The world’s most popular dish of Japanese cuisine is sushi. In our time in the menu of any Japanese restaurant sushi are absolutely indispensable dish. There are many kinds of sushi: spicy and sharp, of marble, white and coloured rice, with octopus, salmon, eel, shrimp and many other tasty toppings. You can also find and vegetable Continue reading