Source: Belarusian cuisine

Source: Belarusian cuisine. Miensk, Uradžaj, 1994. HOME

DESSERTS AND BEVERAGES

STEWED DRIED FRUITS WITH HONEY. 200 g dried fruits, 1.5 l water, 30 g honey.

Wash the dried fruits twice or thrice in warm water. Put into a saucepan and boil for 20 to 30 minutes. 5 minutes before done add the honey. Serve cooled.

CRANBERRY KISIEL. 100-120 g cranberry, 3-4 tblsps sugar, 2-3 tblsps potato flour.

Sort the cranberries, wash in hot water and mash finely with a spoon or pestle. Add some water and press through a sieve. Cover the berry pulp with 4-5 times the quantity of water, bring to a boil and strain. Cool part of the juice and dissolve potato flour in it. Prepare syrup from the other part of the juice by adding sugar and bringing to a boil. Then pour in the dissolved potato flour, bring to a boil again, cool and add the juice. Pour out the prepared kisiel, sprinkle with sugar and cool.

GUELDER ROSE KISIEL. 100 g guelder rose berries, 0.5 cupful sugar, 2 tblsps potato flour.

Sort the fresh berries, wash, add some water, close with a lid and set aside for an hour. Then press the berries through a sieve, remove the stones, pour in hot water, add the sugar, mix and bring to a boil. Pour in the dissolved potato flour and bring to a boil again.

STRAWBERRY KISIEL. 1 cupful strawberries, 3/4 cupful sugar, 2 tblsps potato flour.

Sort the strawberries, wash and press through a sieve. Fill a saucepan with 2.5 cups of hot water, add the sugar and mix. Boil the prepared syrup, add the dissolved potato flour and bring to a boil again. Combine the hot kisiel with the berry puree and mix well.

BELARUSIAN KISIEL. 2 cupful rolled oats, 0.5 l water, 4 tblsps sugar.

Grind the rolled oats, cover with cold water, then set aside to ferment for 2-3 days. Then strain, add the sugar and boil, stirring constrantly, for 5 to 10 minutes. Serve the kisiel cooled.

BELARUSIAN TEA. 1 l water, 1 tsp heather, 1 tsp St. John's wort, 1 tsp mint.

Brew tea in a china teapot as follows: rinse the teapot with boiled water, place the herbs, pour in boiling water to one third of the teapot and let it draw with a closed lid.

It is not recommended to boil the brewed tea or to keep it for a long time. Serve the tea with sugar, honey or jam.

"KAŁASOK" DRINK. 0.5 l bread kvass, 0.5 l Belarusian tea, 3 tblsps honey, citric acid.

Dissolve honey and some citric acid in hot tea and cool. Add the bread kvass and shake up.

AMBER DRINK. 1 cupful birch sap, 3 cupful water, 4 tblsps honey, citric acid.

Dissolve honey and citric acid in boiled hot water. Then cool and combine with birch sap.

APPLES, BIERAŚCIE MANNER. 8 apples, 2 tblsps sugar, 1 tblsp butter, 1 tsp potato flour, 0.5 cupful milk, 1 egg, 1 tblsp raisins, 1 tblsp castor sugar, cinnamon.

Scoop the cores out of the apples, fill the hollowed apples with sweet mixture. Make the sweet mixture as follows: pour the dissolved potato flour in boiling milk, bring to a boil again, add the washed raisins, sugar, butter. Then cool, add the eggs and cinnamon and mix well. Place the apples on a griddle, add some water and bake.

APPLES BAKED WITH HONEY. 500 g apples, 4 tblsps honey, 50 g sugar.

Wash the tart apples, cut out the cores and fill the hollows with sugar. Place the apples in a baking pan, pour in some water and put in the oven to bake. Before serving pour over with honey.

APPLES BAKED WITH COW-BERRIES. 8 apples, 1 cupful cow-berries, 0.5 cupful sugar, 2 tblsps castor sugar.

Scoop the cores out of the fresh apples, fill the hollowed apples with cow-berries blended with sugar and bake in a baking pan in the oven. Pour some water into the baking pan to prevent the apples from bursting. Dust apples with castor sugar.

"ŁASUNAK" APPLES. 8 apples, 2 cupful 30% cream or sour cream, 1 cupful castor sugar, 2 tblsps crumbled nuts, 2 g citric acid.

Remove the skin and scoop the cores out of the apples, boil them in acidified and sugared water until done. Beat the cream or sour cream together with castor sugar, add half of the crumbled nuts. Fill the hollowed apples with the prepared mixture, then dust them with the remaining nuts and decorate with slices of apples.

MIADUCHA [MYADUKHA] (HONEY DRINK). 2.5 l water, 150 g honey, 5 g yeast.

Dissolve the honey together with honeycombs in cooled boiled water, then pour in a wooden barrel. Separately dissolve the yeast in warm water, combine with the dissolved honey and mix well. Season in cool place for 6 to 8 days.

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