Skip to main content

Belarus: Cooking Around the World with Camilla (CATWWC)

We are continuing with the 'B's in our cooking around the world adventure, venturing to Belarus for dinner tonight.

Dylan was very excited when he located Belarus in the atlas tonight because it's next door to the Ukraine and not too far from Kiev where one of his best friends from school was born.

And I was excited because this meal presented me with things I had never considered, for instance putting oatmeal in a savory soup. I put rice and barley in soups. Why not oatmeal, right? I just always think of my oatmeal as a breakfast food...with lots of fruit. So putting it in a soup with onions and mushrooms was a novel idea.

Belarusian Oatmeal Soup with Mushrooms

The original recipe calls for dried mushrooms. I opted for fresh mushrooms, added shallots, and skipped the sour cream.

3 potatoes, diced
2 C rough cut oats
1 lb stuffing portabella mushrooms, washed, dried, and sliced
2 carrots, sliced
1 onion, diced
3 shallots, diced
chicken broth3 bay leaves
pink Himalaya salt

In a soup pot, soften the onions and shallots with a pat of butter. Add the carrots and mushrooms and cook till the carrots are fork-tender. Pour in the chicken broth. Stir in the oatmeal and bay leaves. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Season with salt. Serve hot.

For dessert I found a recipe for a Belarusian Sweet Apple Pie with Sour Apples. The instructions from says to use apples of "antonovka" variety which are ubiquitous in Belarus. However they are impossible to find outside the former Soviet Union, so we used Granny Smiths instead.

5 apples - peeled, cored, and sliced
3 eggs
1 C white whole wheat flour
3/4 C organic raw turbinado sugar

Place the sliced apples in a buttered baking dish. Create a batter with the remaining ingredients. Pour the batter over the apples, ensuring that the batter flows all the way to the bottom. Cover with foil and bake in a 350 degree oven for 50 minutes. Uncover and bake for an additional 10-15 minutes. Serve hot with a dusting of powdered sugar.

Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.

This Knight of the Global Table Adventure is signing off for now. Belgium is up next.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an