It is grown in record volumes (according to statistics, every Belarusian eats half a kilo of potatoes a day). Homemade dishes include draniki, drachyony, dumplings and kolduny. All of them contain grated potatoes in one form or another — raw on various graters (it is also important to leave the juice or squeeze it out), or mashed. "Bulba" is also fried, stewed, baked, or cooked over coals on the grill. People eat potato salads (most of them). There are others too — tomatoes, eggplant, bell pepper. These garden and farm products are used to make stews, lecho, caviar and salads. Mushrooms and berries grow here and are loved. Since ancient times, forest mushrooms have been dried and ground into powder — an old-time seasoning for every dish, from soup to meat. In the latter case, pork is preferred. People love lard (salted with the skin on) as a cold appetizer, snack and packed lunch, and also for borscht. If a soup is homemade and delicious, then it is mushroom or pea soup. Or fish soup (there is a lot of fish here — rivers and lakes).
The sweet table is represented by baked goods and pastries. These are pies with vegetable, meat and sweet fillings or without any, plyatski (as in Western Ukraine), pancakes (nalysnyky) and fritters (sometimes with vegetables or additions of herbs, eggs, etc.). The temperate climate has taught Belarusians to store vegetables and fruit for the winter — to ferment, preserve, dry and cure them.
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