Belarusian Cuisine: A Hidden Gem of Healthy Eating

We are well-versed in Italian, Japanese, and Russian cuisines, but know little about our own Belarusian cuisine. Moreover, many believe that healthy eating and Belarusian cuisine are incompatible. Elena Mikulchik, an expert in Belarusian cuisine, culinary critic, and author of the book “Best Dishes of Belarusian Cuisine,” shares insights on maintaining a healthy figure with Belarusian food, the existence of high Belarusian cuisine, and how to educate children through culinary arts.

The Myth of Unhealthy Belarusian Cuisine

Looking at Elena, one might doubt the unhealthiness of Belarusian dishes. She asserts that the notion of Belarusian cuisine being heavy and unhealthy is a myth stemming from ignorance. Having struggled with weight and explored various diets and nutrition systems, Elena discovered that traditional Belarusian cuisine inherently includes a healthy eating system.

Seasonal and Balanced Eating

Belarusians historically followed natural cycles, consuming mostly plant-based foods in summer and heartier, meat-based dishes in winter. They also observed fasting periods, cleansing their bodies both spiritually and physically. Belarusians never overeat; the quantity and quality of food depended on the season. Elena adheres to these principles, noting that traditional Belarusian sweets were made from honey, fruits, and rye flour, such as apple cheese, pastila, and gingerbread.

The Truth About Draniki

Contrary to popular belief, traditional Belarusian draniki (potato pancakes) were fried in smalets (rendered animal fat), which is fully absorbed by the body, unlike vegetable oils. Draniki were served for breakfast to provide energy for the day, never for dinner. Authentic draniki consist of potatoes, onions, and salt, without eggs or flour. Additionally, a piece of black bread or boiled beet was eaten before a hearty breakfast to aid digestion.

Oatmeal Kissel: A Secret to Youth and Slimness

Elena’s favorite Belarusian dish is oatmeal kissel. To prepare, oatmeal is ground, soaked in hot water, and left to ferment for a day or two. The mixture is then strained, boiled until thickened, and flavored with honey, cream, and cinnamon. This nutritious drink can be stored in the refrigerator for a week and is consumed in the morning on an empty stomach for detoxification. Historically, oatmeal kissel was served at the end of feasts to aid digestion and signal the end of the meal.

Culinary Expeditions and Discoveries

Elena’s love for Belarusian cuisine began in childhood, with many recipes learned from her great-grandmothers. She started by collecting family recipes and later received recipes from listeners of her radio programs. One memorable discovery was buckwheat-potato bread from a region bordering Lithuania. This bread, though unpalatable, was made during famine times for its long shelf life.

Regional Richness of Belarusian Cuisine

Having traveled extensively across Belarus, Elena notes that each village and region holds unique culinary histories. Over 15 years, she has gathered enough material for several culinary books, yet much remains unexplored. She emphasizes that Belarusian cuisine is more than just vodka, cracklings, and draniki; it is a vast humanitarian project to revive national culinary traditions.

Promoting Belarusian Cuisine Abroad

Elena and Vyacheslav Gorbatov, chef of the Peking Hotel, successfully presented Belarusian cuisine at the Château de Chantilly near Paris. They showcased high Belarusian cuisine to 60 high-ranking guests, demonstrating the sophistication and richness of their national cuisine.

For further reading on healthy eating, visit The Nutrition Source by Harvard T.H. Chan School of Public Health.