Belarusian cuisine refers to the culinary traditions native to Belarus and its people. It shares many similarities with the cuisines of other Central and Eastern European countries, particularly those of Poland, Russia, and Ukraine. It is based predominantly on meat and various vegetables typical of the region.

Belarusian cuisine has predominantly Slavic roots. Along with a Ruthenian influence, it is also linked with Lithuanian and Polish because of the long intermingling of these three peoples; first within the Grand Duchy of Lithuania (11th–16th centuries) and later within the Polish–Lithuanian Commonwealth (16th–17th centuries). Still, some of the borrowed dishes spread throughout the society, such as lazanki (Belarusian: лазанки, a mixture of flour dumplings and stewed meat, related to Italian lasagna) and, above all, various dishes made of grated potatoes, typical of German cuisine.

Modern Belarusian cuisine is still heavily influenced by its recent Soviet past, and many local restaurants feature Russian or Soviet dishes rather than true specialties of local cuisine. However, draniki (both plain and stuffed), borscht, khaladnik (Belarusian: халaдник), machanka (Belarusian: мачанка), zrazy (Belarusian: зразы), cold meat rolls, eggs stuffed with mushrooms, halubtsy (Belarusian: галубцы), fried raw pork sausage, and blini are likely to be found everywhere, as well as sour rye bread.

A traditional peasant or merchant's dinner consisted of just two dishes: soup and a main course. A special kind of clay pot with two compartments, the sparysh (Belarusian: спарыш), was used by farmers' children to bring lunch to their father working in the fields. Prior to World War II, salads or other snacks were not very common, and recipes based on Russian models tended to appear in modern Belarusian post-war cookbooks. Fresh white cheese and various kinds of cold meats (usually smoked) were available, however, at least on holidays.

Since wheat does not grow well in a cold and wet climate, Belarusians were always fond of somewhat sour rye bread, and the most traditional hard drink, the local vodka or harelka (Belarusian: гарэлка), was distilled primarily from rye malt.

Like other Slavic peoples, Belarusians could boast of a huge variety of pancakes (bliny) of various thicknesses, plain and filled, made mostly of wheat or buckwheat flour, but also using oatmeal (tsadaviki, Belarusian: цадавики).

Various kinds of cereal, especially barley, oatmeal, and buckwheat, were common. Belarus was the likely centre of Europe's buckwheat culture, and dishes made with this healthy grain used to be very popular: various kinds of buns, cakes, and dumplings, which, except for the well-known kasha, no longer exist today.

The main vegetables were cabbage (often made into sauerkraut) and beets, while turnips, swedes, parsnip and carrots both stewed and boiled (with the addition of a small amount of milk) were somewhat less popular. Like elsewhere in Europe, legumes were the main source of protein, mainly in the form of kamy (puree of peas or beans with melted lard).