Fish soup
Anastasia Web Ilona from Minsk will surely do a first-class job making this traditional Belorussian meal for you.

Ingredients:
1 onion, chopped
1 carrot, chopped
1 stalk celery, with leaves, chopped
4-5 cups water twist of lemon peel salt and white pepper bay leaf
1 to 1 and 1/2 lbs of fish trimmings, heads, and bones, even shrimp shells optional: up to a cup of white wine

1,1 lb white fish fillets, sliced into 6 serving pieces
6 thin slices of lime
1 tb finely cut fresh dill leaves
Slowly bring all ingredients to a boil in a large saucepan, skimming when necessary. Partially cover, and cook at a medium heat for 20-30 minutes.
Bring stock to a boil in a large saucepan. Lower in the fish fillets and reduce heat to low. Simmer for 3-4 minutes--until the fish is just opaque. Carefully lift the fish out and put into flat soup bowls. Pour hot stock on top, squeeze a little lime juice into each bowl, float a thin lime slice on top, and sprinkle with dill. Serve at once.

Belorussian cuisine is based on old national traditions that are carefully kept by the people.
You can ask your Anastasia Web Ilona from Minsk to make some traditional cutlets for you! We are sure she has stored up some old grandmother's recipes.

Ingredients:
17.6 oz pork
1 egg
1 tb milk
4 tb bread crumbs
fat
salt

Stuffing:
3.5 oz boiled (1.7 oz dried) boletuses
1 onion
fat
salt

Cut pork into chunks, leaving a bone in each, pound and add salt. Prepare the stuffing: shred the onion and brown until done. Boil the mushrooms (soak dried mushrooms beforehand), cut them into shoestrings, mix with onions and add salt.
Put the stuffing on the pounded pieces of pork, fold over the edges to cover the stuffing, brush with whipped egg with milk mixed in, dredge with bread crumbs and fry. Put the cutlets in oven and roast until done.

Every Belorussian family has its own, handed down from generation to generation recipes of pies. They vary greatly but one thing is for sure, the Belorussians put all their soul into them; no other dish reflects Belorussian national type better than traditional Belorussian pies.

Ask your Anastasia Web Ilona from Minsk to make a good big pie for you and your friends!

Ingredients:
For 1 kg of the pie:
3 cupful flour
2 tb sugar
2 tb butter or margarine
2 eggs
15 g yeast
0.75 cupful milk or water

Prepare the leavened dough. Divide it into two pieces and roll each of them into a layer 3-4 cm thick. Put one of the layers on a griddle greased with butter, place the stuffing in the centre, and cover with another layer and pinch the edges.
The pie may be decorated with dough figures of any kind. To do that, roll the remaining part of the dough out thinly and cut it into small stars, diamonds, leaves, etc, then place these on top of the pie. Set aside the pie to rise and before baking brush with beaten egging, prick with a fork in several places and put in oven at 220 �C to 230 �C for 25-30 minutes.