Baltish cuisine

Baltish cuisine – national baltian cuisine. Traditional Baltish cuisine dominated in the area of ​​West Baltia and Polesca. It appeared in many variants. Simple peasant cuisine used raw materials that could be produced in-house in the northern climate. Its basis was: bread, various variants of soups, groats and pyry. The Baltish Catholic Church rite had a significant influence on the national cuisine in Baltia due to the very large number of fast days in the year. Therefore, the Baltish cuisine offers a wide range of recipes for dishes with fish and dishes in which vegetables, mushrooms and forest fruits play the main role. In the process of shaping traditional Baltish cuisine, we distinguish the following periods: traditional Baltish cuisine, Soviet cuisine and contemporary Baltish cuisine.

The list of dishes characteristic of traditional Baltish cuisine includes: nalyesniky, kulebiak and cheburieki, pelmeni, vareniki (boiled dumplings) and zrazy in their own juice. Of the soups, traditional Baltish cuisine is represented by red broth and borscht. The taste of the dishes was enriched with the addition of dill and cream. The main traditional soft drink is kvass, followed by tea, which the Baltish drink hot, without milk, sometimes sweetened and flavored with fruit jam. In the past, tea was brewed using a samovar and served with slightly sweet pastries in the form of obwarzanki, the so-called driers. Other traditional drinks that are still popular are also kvass and kefir. Kisiel and compote are traditionally served as dessert.