The {Page-Turner-Cookbook} featuring
belarus Is My Kitchen
BELARUS Breakfast Appetizers & Soups
BELARUS Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Belarusian kletski - potato dumplings
Khachapuri cheese bread
Potage parisien
Potato galette with wild mushrooms
Potato latkes
Potato pancakes with goat cheese on mixed greens
Khachapuri cheese bread
Potage parisien
Potato galette with wild mushrooms
Potato latkes
Potato pancakes with goat cheese on mixed greens
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Belarusian cuisine is a delightful fusion of flavors, deeply rooted in the country’s history and traditions.
A rich historical background and close connections with Russia, Poland, and Ukraine, as well as the impact of various environmental, social, economic, and religious.
The main peculiarity of this cuisine is the abundance and variety of products used; it has therefore always been very diverse and affordable for all classes, from hard-working peasants to the wealthy nobility.
The Belarusian culinary palette is rich in meat, vegetables, and potato, which is considered a distinctive feature of its entire cuisine.
POTATOES are so beloved in Belarus that the country ranks first with the highest consumption of potatoes per capita in the world.
A rich historical background and close connections with Russia, Poland, and Ukraine, as well as the impact of various environmental, social, economic, and religious.
The main peculiarity of this cuisine is the abundance and variety of products used; it has therefore always been very diverse and affordable for all classes, from hard-working peasants to the wealthy nobility.
The Belarusian culinary palette is rich in meat, vegetables, and potato, which is considered a distinctive feature of its entire cuisine.
POTATOES are so beloved in Belarus that the country ranks first with the highest consumption of potatoes per capita in the world.
Appetizer Potato latkes 
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
6 large baking potatoes, well scrubbed, cut into 2-inch pieces 2 yellow onions, peeled and quartered
2 large eggs, well beaten
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground pepper
vegetable oil for frying
Grate potatoes in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.
Appetizer Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Main Belarusian kletski - potato dumplings
Also, bits of crisp bacon with the onions/butter can be added to the dumplings which are accompanied with sour cream
Serves: 4
1 egg
1/2 tsp. salt
3/4 cup flour
1 cup chopped onion
4 oz Butter
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
2 c. grated raw potatoes1 egg
1/2 tsp. salt
3/4 cup flour
1 cup chopped onion
4 oz Butter
Peel and grate the potatoes using a fine grater. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
Combine Ingredients:
In a large mixing bowl, combine the grated potatoes, flour, salt, and beaten egg. Mix well until a dough-like consistency forms.
Flour your hands to prevent sticking. Take a small portion of the dough and roll it into a ball, then flatten it slightly to form a dumpling. Repeat this process until all the dough is used.
Cook the Dumplings:
Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the boiling water. Cook for about 5-7 minutes or until the dumplings float to the surface.
Drain and Serve:
Use a slotted spoon to remove the dumplings from the boiling water and drain excess water.
Serve with Sour Cream or Butter:
Place the Kletski on a serving dish. Serve hot with a generous dollop of sour cream or drizzled with melted butter. Optionally, sprinkle chopped fresh dill over the top for added flavor.
Saute onions with butter and pour over the dumplings.
Combine Ingredients:
In a large mixing bowl, combine the grated potatoes, flour, salt, and beaten egg. Mix well until a dough-like consistency forms.
Flour your hands to prevent sticking. Take a small portion of the dough and roll it into a ball, then flatten it slightly to form a dumpling. Repeat this process until all the dough is used.
Cook the Dumplings:
Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the boiling water. Cook for about 5-7 minutes or until the dumplings float to the surface.
Drain and Serve:
Use a slotted spoon to remove the dumplings from the boiling water and drain excess water.
Serve with Sour Cream or Butter:
Place the Kletski on a serving dish. Serve hot with a generous dollop of sour cream or drizzled with melted butter. Optionally, sprinkle chopped fresh dill over the top for added flavor.
Saute onions with butter and pour over the dumplings.
Main Khachapuri cheese bread
Khachapuri is a Georgian rich cheesy bread. This is a plant-based low-fat, version.
Serves: 4
¼ cup non-dairy milk
½ cup + 2 tablespoons water
½ teaspoon sugar
1½ teaspoons active dry yeast
1¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon olive oil + more for greasing and brushing
For the “cheese sauce”
6 oz baking potato, peeled and chopped bite-sized
½ small carrot, chopped bite-sized
¾ tablespoons nutritional yeast
¾ teaspoon vinegar
½ teaspoon salt
2-3 tablespoons water
1½ tablespoons olive oil
3 tablespoons onion, chopped finely
3 tablespoons poblano, chopped finely
½ garlic clove, diced finely
½ teaspoon chipotle in adobo sauce
A pinch of ground cumin
For the final assembly/garnish
2 teaspoons non-dairy milk
2 cup mozzarella (optional)
1 spring onion, sliced
Red pepper flakes (optional)
Serves: 4
Preparation time:1 hour
Cooking time:10 minutes
For the dough¼ cup non-dairy milk
½ cup + 2 tablespoons water
½ teaspoon sugar
1½ teaspoons active dry yeast
1¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon olive oil + more for greasing and brushing
For the “cheese sauce”
6 oz baking potato, peeled and chopped bite-sized
½ small carrot, chopped bite-sized
¾ tablespoons nutritional yeast
¾ teaspoon vinegar
½ teaspoon salt
2-3 tablespoons water
1½ tablespoons olive oil
3 tablespoons onion, chopped finely
3 tablespoons poblano, chopped finely
½ garlic clove, diced finely
½ teaspoon chipotle in adobo sauce
A pinch of ground cumin
For the final assembly/garnish
2 teaspoons non-dairy milk
2 cup mozzarella (optional)
1 spring onion, sliced
Red pepper flakes (optional)
Make the dough
In a microwave-proof bowl, combine non-dairy milk and water, and heat for 30-45 seconds or until the temperature reads 105°F – 115°F (the temperature range to activate the yeast).
Add sugar and active dry yeast, stir and let sit for 5-10 minutes until the yeast is activated and becomes frothy on the top.
While the yeast is activating, in a bowl, combine flour and salt. Make a well in the center.
Pour the activated yeast solution in the center and knead the dough. It will be sticky at the start, but as the gluten begins to develop, it’ll get less sticky and springier.
Once the dough is soft, smooth and springs back when pressed, add 1 teaspoon olive oil and coat bowl and dough generously.
Cover with a damp cloth and let proof in a warm spot for 1-1½ hours until doubled in size.
Make the “cheese sauce”
When the dough has been proofing for about an hour, bring a small pot of water to a rolling boil.
Add the chopped potato and carrot and cook until tender. Drain and add to a blender along with the nutritional yeast, vinegar and salt. Blend until smooth and creamy adding 2-3 tablespoons of water till you get a nice pourable consistency. Set aside.
In a small skillet, heat oil on medium heat and sauté the chopped onion, poblano and garlic with a pinch of salt until it begins to soften and brown.
Add the chipotle in adobo sauce, ground cumin. Adjust salt to taste. Remove from heat and stir into the blended potato sauce. Set aside.
Shape the dough
Preheat oven to 450°F. Line a medium baking tray with parchment paper.
Divide the proofed dough into two equal halves, kneading each until soft and smooth. Keep the other dough half-covered as you’re working with the first one.
Sprinkle a clean, dry work surface generously with flour and roll out one piece of dough into a circle about 10” in diameter.
Roll the top and bottom edges of the circle, and shape like a boat, twisting the left and right ends to seal the edges.
Repeat with the other dough. Transfer both “boats” to the prepared baking tray.
Brush the edge of each khachapuri with a little oil, and non-dairy milk.
Let them sit and rise for another 10 minutes.
Bake!
Bake in the preheated oven at 450°F in the middle-rack for 8 minutes.
Remove from the oven, and fill both khachapuris with the “cheese” sauce filling.
Divide the ¼ cup vegan mozzarella (if using) between the two khachapuris.
Continue baking for another 4 minutes or until the mozzarella is molten and the sauce is warm.
Remove from heat, brush the edges with olive oil and garnish generously with chopped spring onion and red pepper flakes to taste.
Serve immediately. Tear off pieces of the bread and dunk into the cheese filling and enjoy!
In a microwave-proof bowl, combine non-dairy milk and water, and heat for 30-45 seconds or until the temperature reads 105°F – 115°F (the temperature range to activate the yeast).
Add sugar and active dry yeast, stir and let sit for 5-10 minutes until the yeast is activated and becomes frothy on the top.
While the yeast is activating, in a bowl, combine flour and salt. Make a well in the center.
Pour the activated yeast solution in the center and knead the dough. It will be sticky at the start, but as the gluten begins to develop, it’ll get less sticky and springier.
Once the dough is soft, smooth and springs back when pressed, add 1 teaspoon olive oil and coat bowl and dough generously.
Cover with a damp cloth and let proof in a warm spot for 1-1½ hours until doubled in size.
Make the “cheese sauce”
When the dough has been proofing for about an hour, bring a small pot of water to a rolling boil.
Add the chopped potato and carrot and cook until tender. Drain and add to a blender along with the nutritional yeast, vinegar and salt. Blend until smooth and creamy adding 2-3 tablespoons of water till you get a nice pourable consistency. Set aside.
In a small skillet, heat oil on medium heat and sauté the chopped onion, poblano and garlic with a pinch of salt until it begins to soften and brown.
Add the chipotle in adobo sauce, ground cumin. Adjust salt to taste. Remove from heat and stir into the blended potato sauce. Set aside.
Shape the dough
Preheat oven to 450°F. Line a medium baking tray with parchment paper.
Divide the proofed dough into two equal halves, kneading each until soft and smooth. Keep the other dough half-covered as you’re working with the first one.
Sprinkle a clean, dry work surface generously with flour and roll out one piece of dough into a circle about 10” in diameter.
Roll the top and bottom edges of the circle, and shape like a boat, twisting the left and right ends to seal the edges.
Repeat with the other dough. Transfer both “boats” to the prepared baking tray.
Brush the edge of each khachapuri with a little oil, and non-dairy milk.
Let them sit and rise for another 10 minutes.
Bake!
Bake in the preheated oven at 450°F in the middle-rack for 8 minutes.
Remove from the oven, and fill both khachapuris with the “cheese” sauce filling.
Divide the ¼ cup vegan mozzarella (if using) between the two khachapuris.
Continue baking for another 4 minutes or until the mozzarella is molten and the sauce is warm.
Remove from heat, brush the edges with olive oil and garnish generously with chopped spring onion and red pepper flakes to taste.
Serve immediately. Tear off pieces of the bread and dunk into the cheese filling and enjoy!
Main Potage parisien
Leek and potato soup
Serves: 6
3 ounces butter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1 pound leek, white part only 3 ounces butter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons
Wash and mince leeks. Heat butter in a large frying pan. Add leeks and sauté over low heat. Do not color.
In a large saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30 minutes. Serve hot with croutons.
In a large saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30 minutes. Serve hot with croutons.
Main Potato galette with wild mushrooms
Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
10 ounces wild mushrooms, cleaned 1/3 cup goose fat, or olive oil
to taste salt and pepper
5 cloves garlic, chopped
3 shallots, chopped
1 tablespoon chopped parsley
2 pounds potatoes, peeled
For this recipe, use 2 8-inch heavy frying pans.
Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper. Sauté briskly, stirring, until mushrooms are tender, and all moisture has evaporated. Stir in garlic, shallots and parsley and taste for seasoning.
Preheat oven to 375 degrees.
Cut the potatoes in 1/8- inch slices, if possible using a mandolin slicer or a food processor.
Heat 2 tablespoons of the fat or oil in the frying pans for 1 minute. Remove and arrange potato slices overlapping in circles. Sprinkle them with salt and pepper and spread half of the mushrooms on top.
Cover mushrooms with another layer of potatoes, and spoon over some fat. Press a piece of foil with a weight on top.
Repeat with the other galette. Cook galette on top of the stove until underside starts to brown, 8-10 minutes.
Transfer to oven for 15-20 minutes or until potatoes are tender. Remove foil and weight and flip galettes in the pans. Continue cooking until underside is brown
Main Potato latkes
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
6 large baking potatoes, well scrubbed, cut into 2-inch pieces 2 yellow onions, peeled and quartered
2 large eggs, well beaten
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground pepper
vegetable oil for frying
Grate potatoes in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.
Main Potato pancakes with goat cheese on mixed greens
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
Salad: 1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped shallots
1 garlic clove, finely chopped
4 cups mixed baby greens
Pancakes:
2 russet potatoes, peeled, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat cheese (Montrachet) crumbled
4 teaspoons finely chopped fresh chives
For salad:
whisk vinegar and mustard. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper.
For pancakes:
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
Heat 1 tablespoon oil in heavy skillet over medium heat. Mound 1/3 cup potatoes in skillet. Using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes.
Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives.
Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden. Toss green with enough dressing to coat.
Divide salad among plates. Arrange 1 pancake atop each salad.
whisk vinegar and mustard. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper.
For pancakes:
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
Heat 1 tablespoon oil in heavy skillet over medium heat. Mound 1/3 cup potatoes in skillet. Using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes.
Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives.
Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden. Toss green with enough dressing to coat.
Divide salad among plates. Arrange 1 pancake atop each salad.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
BELARUS
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
8 Recipes
2 Appetizers
6 Main dishes