Recipes of Belarusian cuisine

Contrary to popular belief, that, say, the Belarusian cuisine - it is just potatoes and vegetables, local cooking is one of the most diverse traditions of the continent. Here merged Slavic, Baltic, and Jewish, and partly German culinary tradition, and in times of socialism on the Belarusian land came recipes of all the peoples of the USSR. This traditional folk cuisine eastern regions (Vitebsk and Mogilev) are still markedly different from the western areas of the kitchen (Grodno, etc.) Or Polesie.
The main difference between the Belarusian dishes from other Slavic traditions lies in the processing of foods, often by themselves relatively simple. Typically, products are subjected to a rather complicated and time-consuming processing, often different types of processing (roasting, boiling, stewing, etc.) Are alternated and combined with each other. A characteristic feature of Belarusian cuisine can also be considered a strong cooking of foods during prolonged cooking or longing, which gives many dishes form of thick porridge.