How to pronounce Zatsirka

Zatsirka is written зацірка where it comes from. In the International Phonetic Alphabet it is /zaˈt͡sʲirka/. In plain English letters that is za-TSEER-ka, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Zatsirka?

Zatsirka is a soup or stew of Belarus. Where it comes from: All Belarus. People usually eat it at lunch or dinner. Its main ingredients are wheat & flour and dairy & cheese. It tastes savory.

Where Zatsirka comes from

Zatsirka is one of 11 signature dishes of Belarus on this map.

• Draniki дранікі · Main dish · All Belarus

  Draniki are thick pancakes of grated raw potato, sometimes mixed with onion, fried in oil or lard until crisp and brown, and eaten hot with sour cream.

• Kalduny калдуны · Main dish · All Belarus

  Kalduny are dumplings of wheat dough, or in some versions of grated potato, stuffed with minced meat, mushrooms or curd cheese, boiled and served with butter, sour cream or fried onions.

• Verashchaka верашчака · Main dish · All Belarus

  Verashchaka, more often called machanka, is a thick stew of fried pieces of salo, sausage and pork ribs with sharp seasonings, thickened with flour and stewed in the oven; dishes of this kind, with local differences, are known all over Belarus.

• Krambambula крамбамбуля · Drink · All Belarus

  Krambambula is a Belarusian alcoholic drink of vodka with honey and spices, drunk either cold or hot; many recipes exist, and commercial versions are made as well.

• Khaladnik халаднік · Soup & stew · All Belarus

  Khaladnik is a cold summer soup of beets, sorrel or both, a traditional dish of Belarusian cooking with roots in the time of the Polish-Lithuanian Commonwealth; it is also known in Latvian, Lithuanian, Polish and Ukrainian cooking.

• Zhur жур · Soup & stew · All Belarus

  Zhur is an old Belarusian dish made from oat flour.

Food of Belarus

Dishes like Zatsirka in other countries

Same type of dish and similar main ingredients as Zatsirka:

• Passatelli · Soup & stew · Romagna and Marche, Italy

  Passatelli are thick, rough strands made from breadcrumbs, grated Parmigiano, eggs, nutmeg and lemon zest, pressed through a special perforated iron and dropped into boiling meat broth.

• Basler Mehlsuppe · Soup & stew · Basel, Switzerland

  Basler Mehlsuppe, Basel flour soup, is a Swiss speciality always known by its Swiss German name.

• Øllebrød · Soup & stew · Denmark

  Øllebrød, 'beer bread', is a traditional Danish porridge made from leftover sourdough rye bread and beer, usually the mild, dark hvidtøl.

• Żurek · Soup & stew · Poland

  Żurek is a sour soup made with a fermented starter of rye flour, called zakwas, cooked with smoked meat, white sausage, garlic and marjoram, and often served with a halved boiled egg.