Elevated risk
Hogweed barszcz
The original Polish barszcz: young hogweed leaves soured in warm water for a few days, then boiled into soup with egg, butter, cream or millet. Recorded from 1595, with warnings about the sap and lookalikes.
Belarus
Recipes by the places recorded in their sources.
Belarus
Ryazhenka and varenets
Ryazhenka is a Ukrainian and Russian cultured milk made from long-heated, baked cow's milk, cream-coloured and gently sour; varenets is its close relative with a shorter heat treatment.
Baked milk (toplyonoe moloko)
Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.