Belarusian traditional food is characteristically rural, based on a strong relationship with farm and forest. Berries and mushrooms, game (elk, roe, boar, beaver), grains and pulses, greens and root vegetables (potatoes in particular), meat (beef, mutton, pork), poultry (chicken, duck, goose, turkey) and spices (largely caraway, horseradish, juniper and mustard) are all indigenous. Buckwheat, rye and wheat play a big role, so here are five from the bakery counter.
Revealing the extent of Europe's indigenous foods and traditional recipes, and their crucial role in sustainable food security.