Machanka is a Belarusian and Ukrainian stew made with a combination of pork, sour cream, flour, and beef stock. The meat can include bacon, sausages, or ham, all cut into very small pieces. This soup-like stew is typically enriched with onions, mushrooms, and dill.

Żurek is a traditional soup characterized by its distinctively sour taste, which comes from sour leavening, or the fermentation of bread and rye flour. The soup also contains meats such as sausages, bacon, or ham, and vegetables such as potatoes and mushrooms.

Syrniki is a dessert consisting of fried cottage cheese pancakes that are usually garnished with honey, fruit jam, sour cream, or applesauce. It is part of the Russian (where it's sometimes also called tvorozhniki), Belarusian, Ukrainian, Latvian and Lithuanian cuisine.

Known as koldūnai in Lithuania, kalduny in Belarus and kołduny in Poland, these stuffed dumplings boiled in salted water are a staple of regional cuisine. Traditionally filled with minced pork, beef, chicken, curd cheese, or mushrooms, they make for an excellent lunch choice and can be enjoyed with a variety of garnishes, from butter and black pepper to mayonnaise, sour cream, crispy bacon, or spirgučiais (a type of pork rind).

Draniki is the most typical dish in Belarus. These potato pancakes are made with a combination of flour, potatoes, milk, salt, eggs, pepper, onions, and butter. The combination is fried in a pan until golden brown on both sides. If desired, the potato pancakes can also be fried in the oven.

Known as sękacz in Poland, šakotis in Lithuania, and bankucha in Belarus, this famous tree cake is a vital part of traditional Polish, Lithuanian and Belarusian cuisine. Prepared with a thick batter which is repeatedly poured over a rotating horizontal spit, the cake is often slowly baked in the oven, or more traditionally–over an open fire.

Khaladnik is a cold beet soup that has been a staple of Belarusian cuisine since the late 18th century. It is made with boiled beets mixed with kefir, cucumbers, spring onions, and dill. The soup is traditionally served with a dollop of sour cream, a sprinkle of chopped dill, and often a hard-boiled egg on top.

Łazanki is the Polish and Belarusian name used for a variety of pasta and the eponymous dish, while in Lithuania the same dish is called skryliai. The pasta dough is made with wheat flour, eggs, water, salt, and oil. The flattened dough is shaped into squares or triangles, boiled, then combined with lard and onions, which are typically added on top of the pasta. Łazanki is mostly combined with meat and cabbage, in order to enhance the flavors and make it more substantial.

Kutia is a Ukrainian, Russian, Belarusian, and Polish sweet grain pudding that is traditionally served as part of a twelve-meal Christmas Eve supper. Interestingly enough, this festive treat is believed to have existed long before Christianity.