Embark on a culinary journey through the heart of Belarus as we explore the rich flavors and cultural heritage encapsulated in the beloved Belarusian dish – Zrazy. Hailing from a land where traditions are woven into the fabric of daily life, Zrazy stands out as a culinary gem, showcasing the artistry of Belarusian home cooking. This delightful dish, with its roots deeply embedded in Eastern European cuisine, promises a symphony of tastes and textures that will transport you to the picturesque landscapes of Belarus. Join us as we unravel the secrets behind crafting this gastronomic masterpiece, ensuring an authentic experience that captures the essence of Belarusian culinary artistry.


For the Meat Base:

  • 500g ground beef or a mix of beef and pork
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • Salt and pepper to taste

For the Filling:

  • 200g mushrooms, finely chopped
  • 1 large onion, finely chopped
  • 2 tablespoons butter
  • Salt and pepper to taste

For Coating:

  • All-purpose flour for dusting
  • 2 eggs, beaten
  • Breadcrumbs for coating
  • Vegetable oil for frying


Prepare the Meat Base:

1-In a large bowl, combine ground meat, finely chopped onion, minced garlic, breadcrumbs, milk, and the egg.

2-Season with salt and pepper according to your taste.

3-Mix the ingredients thoroughly until well combined. Set aside.

Prepare the Filling:

1-In a skillet, melt the butter over medium heat.

2-Add finely chopped mushrooms and onions to the skillet.

3-Sauté until the vegetables are tender and the moisture from the mushrooms has evaporated.

4-Season with salt and pepper to taste.

5-Remove from heat and let the filling cool.

Assemble the Zrazy:

1-Take a portion of the meat mixture and flatten it in your palm.

2-Place a spoonful of the mushroom and onion filling in the center.

3-Carefully fold the edges of the meat over the filling, creating a rolled or oval shape. Ensure that the filling is completely enclosed.

Coat the Zrazy:Dust each Zrazy with flour, dip it in beaten eggs, and then coat it with breadcrumbs, ensuring an even covering.

Fry the Zrazy:

1-Heat vegetable oil in a skillet over medium heat.

2-Fry the Zrazy until golden brown on all sides, ensuring the meat is thoroughly cooked.

3-Place them on a paper towel to drain excess oil.

Serve:Serve the Belarusian Zrazy hot, accompanied by mashed potatoes, a dollop of sour cream, or your favorite side dishes.

Enjoy:Relish the flavors of Belarus with these delicious Zrazy, where the savory meat and the earthy mushroom filling come together in a delightful culinary harmony. Bon appétit!

Nutritional Values

It's important to note that the nutritional values can vary based on specific brands and variations of ingredients. Below are approximate nutritional values for the listed ingredients:

Meat Base:

500g ground beef or a mix of beef and pork:

  • Calories: 1100
  • Protein: 100g
  • Fat: 75g
  • Carbohydrates: 0g


  • High in protein for muscle health.
  • Rich in essential nutrients like iron and zinc.
  • Provides a substantial source of energy.

1 large onion, finely chopped:

  • Calories: 60
  • Protein: 1g
  • Fat: 0g
  • Carbohydrates: 14g


  • Contains antioxidants that may reduce inflammation.
  • Good source of vitamin C and fiber.
  • May have cardiovascular benefits.

2 cloves garlic, minced:

  • Calories: 10
  • Protein: 0g
  • Fat: 0g
  • Carbohydrates: 2g


  • Has anti-inflammatory and antibacterial properties.
  • Linked to potential heart health benefits.
  • Contains antioxidants that support the immune system.

1/2 cup breadcrumbs:

  • Calories: 240
  • Protein: 6g
  • Fat: 3g
  • Carbohydrates: 45g


  • Adds texture and helps bind ingredients.
  • Provides carbohydrates for energy.
  • Some varieties may contain added vitamins and minerals.

1/4 cup milk:

  • Calories: 30
  • Protein: 2g
  • Fat: 1g
  • Carbohydrates: 3g


  • Adds moisture and richness to the meat mixture.
  • Good source of calcium and vitamin D for bone health.
  • Contributes to the overall creaminess of the dish.

1 egg:

  • Calories: 70
  • Protein: 6g
  • Fat: 5g
  • Carbohydrates: 1g


  • Acts as a binder for the meat mixture.
  • Excellent source of high-quality protein.
  • Provides essential vitamins like B12 and riboflavin.


200g mushrooms, finely chopped:

  • Calories: 40
  • Protein: 3g
  • Fat: 0.5g
  • Carbohydrates: 8g


  • Low in calories, high in nutrients.
  • Good source of vitamins, especially vitamin D.
  • Contains antioxidants with potential health benefits.

1 large onion, finely chopped:

  • Calories: 60
  • Protein: 1g
  • Fat: 0g
  • Carbohydrates: 14g


  • Adds flavor and texture to the filling.
  • Provides dietary fiber and essential nutrients.
  • May have anti-inflammatory properties.

2 tablespoons butter:

  • Calories: 200
  • Protein: 0g
  • Fat: 22g
  • Carbohydrates: 0g


  • Enhances the flavor and richness of the filling.
  • Contains healthy fats and fat-soluble vitamins.
  • Adds a smooth, velvety texture.


All-purpose flour for dusting:

  • Calories: 120
  • Protein: 4g
  • Fat: 0g
  • Carbohydrates: 26g


  • Helps create a crispy outer layer.
  • Adds a slight thickness to the coating.
  • Contains carbohydrates for energy.

2 eggs, beaten:

  • Calories: 140
  • Protein: 12g
  • Fat: 10g
  • Carbohydrates: 1g


  • Acts as an adhesive for breadcrumbs.
  • Adds a golden color to the coating.
  • Provides additional protein.

Breadcrumbs for coating:

  • Calories: 100
  • Protein: 3g
  • Fat: 1g
  • Carbohydrates: 19g


  • Creates a crunchy and flavorful outer layer.
  • Adds texture to the dish.
  • May contribute to the overall aesthetics.

Vegetable oil for frying:

  • Calories: 120
  • Protein: 0g
  • Fat: 14g
  • Carbohydrates: 0g


  • Promotes a crispy texture during frying.
  • Adds richness to the dish.
  • Contains healthy unsaturated fats.

These values are approximate and can vary based on specific brands and variations of ingredients. Always refer to the nutritional information on the packaging for more accurate details.


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