the presence of design organizations, construction organizations, the presence of housing construction programs, the cost per square meter, the cost of average housing in this market, that is, in principle, such a complex of problems that are necessary to get a very long time to work, today you can simply with one click you can get this information, and in the context of both construction and design work. are there plans to develop similar interactive maps for other countries in the future? in principle, when we formed the task, we assumed that direct cooperation in the field of construction services would extend to the eu countries, to the countries of our community, and, of course, to the closest partner of the russian federation. a project like this also helps to develop and increase the export of our construction services. in your opinion, why?

today our builders are so in demand abroad, in which countries are they represented, first of all, how much of it is russia? yes, today our builders are in demand everywhere, of course, the nearest region is russian federation, about 82% of services, the amount today is 790 million us dollars, these services are provided directly abroad. if earlier the dynamics were completely opposite, today we can say that exports are actually exported outside the republic, what is our advantage, that we have preserved the old soviet school, we are today developing our construction industry in different directions, this and digitalization, this is in the field of designing norms and standards, this is in the field of construction materials and... this is in the field of construction

services, we have preserved them, increased them, well , as for our country, what large projects we are building today and what is happening with the volume of housing being built, well, in principle, this year i see it is very interesting, this the children's technology park, which will be in the starobinsky district, is the kobrin development. the brest fortress memorial, this is probably one of the landmarks in grodno, this is the construction of the third hospital and oncology center. the global issue that interests everyone is always on the agenda - the amount of housing being built. in in 2023, we built 4,193,000 m2, of which 1.49. this is for... people in need of improved

housing conditions, recently we have been developing quite well, this is rental housing, in 2023 we built about 316 thousand of it, in the twenty-fourth year the plans are also quite intense, we plan to introduce 4,400 km of housing , of which 1,400 are for... this is for rental housing, for persons who are directly identified by documents. the project was created with the support of the national tourism agency and the ministry of antimonopoly regulation and trade of the republic of belarus. when the soul pushes to move. he roars and

his belly sings from the heart, and there is a thirst for adventure travel, on the way you like to eat somewhere, there is always food anywhere. belarusian cuisine is not only potato pancakes, see for yourself, because cuisine is a reflection of history. culture and character of the people, we will show what they eat in the west and east of our country, how they cook in the suburbs and napolesie, we go on a journey to draw up a gastronomic map of belarus. i came to grodno for the festival national cultures, here's what i had a chance to try: moldavian shurpa, which...

looks like shurpa, polish lard, we all know its sister, and palestinian pokhlava, which requires strong male hands, almost a thousand. from grodno stands on the neman. the river was part of the trade route from the baltic to the black sea. along with goods , culinary traditions also traveled along it. grodno is fighting for the title of the coffee capital of belarus and it is not without reason that the first coffee shops appeared here. double espresso, please. not i know whether it's true or not, but the coffee here is really good. coffee came here with masters from western europe at the end of the 18th century. most likely, they drank it in individual houses before that, but on the plan of grodno of that time , kofengauz is indicated, a place where townspeople gathered to drink another cup in company, where a visitor could go to chat with local residents to find out local news, grodno is all hospitable , and it will also

bite, grodno has preserved the historical buildings of the center, there are many blocks in which it is noticeably more... 100 years old, due to this here you can clearly feel the spirit of the time, when the main entertainment of people was personal live communication, the question, how are you, did not imply a routine answer, but a long , detailed story, perhaps it was precisely because of this atmosphere that the first festival of national nationalities was held in grodno more than 20 years ago cultures, a holiday organized specifically so that neighbors could get to know each other better. from the very morning the pedestrian street is bustling with life, but officially. and you can’t count how many interesting and spectacular events were born as a result of the improvisation of the participants. the holiday in grodno is the main one, but not

the only one. since the fall of the previous year , regional events had been going on, so they had been preparing for this parade for almost a year ; about 800 participants gathered for it and 17. walked easily, cheerfully without overlaps, everything was bright and extremely diverse, because representatives of more than thirty nationalities gathered in grodno.

a bright holiday parade is actually the only opportunity to see all diasporas together. tomorrow they will be distributed among their farmsteads, and you can get to know them better, which i will definitely do. compound - this is the main feature of the festival of national cultures. it is there that one gets acquainted with the cultures of the peoples who live. in belarus with songs, dances, costumes and national cuisine. the unchangeable grodno tradition is the bugler on the fire tower, exactly at noon the farmstead begins its work!

the jewish compound, judging by the number of people, is one of the most popular, it was worth looking at the local shop windows and it became clear why, everything was bursting with exotic dishes, names like falafel, gefiltefish, tzimis kneidlach and even vegetable kugel, here there is definitely something to eat, here is an excellent example of the continuity of cooking, jews have sufganiyet, belarusians have cottage cheese balls, the eternal jewish question, what came first: cottage cheese balls or sufganiyet? despite its appearance, sufganiyet with cottage cheese balls are very distant relatives, donuts are closer to this jewish dish, sufganiyet is usually eaten on hanukkah,

so they added a holiday to the atmosphere, but challah is eaten every week, this is a traditional shabbat dish, it is suspiciously similar to. .. soviet wicker in appearance, perhaps in taste, we need to check it, so shabbat has arrived, which means it’s time to try challah, but he will treat me to this... so, let’s take challah, before that we read the blessing in ibrit, bless, blessed is the bread that the lord has given us, then we break off the pieces, so, and before, and before that we, that is, everything, everything, like with caramel, poured salt, bread and salt, i... first, why you, and you as the head of the family, right, and then you're treating

the guests, well, it's my turn, so we've made lard, and then we still have to drink wine, you we tasted challah, he says, and then we must drink wine, but we won’t drink wine today, we will definitely eat challah, but i’ll still try kala, there’s kala. of course, i understand that for jews challah is something sacred and traditional, but for me it is still a wonderful taste of childhood, that same ruddy braided bread that i happily devoured with milk, delicious. here it is impossible to resist trying something, because the air is saturated with aromas that not only

stimulate the appetite, they overexcite it, and the city holidays do not smell like tangerines, they smell like barbecue, barbecue is fried in the farmsteads of all diasporas, even among jews, to say nothing of moldovans, and barbecue is a moldavian thing, not really, but we... cooking barbecue in a moldavian farmstead has expanded the boundaries of cooking, shifted them somewhere into side of show business, the spectacle was more interesting than any musical show, oh, what a yummy, if only someone would give it a try, sash, look, it’s a moldavian bird, but kebabs, that was the second thing that caught my eye...

i love this soup, all because it is very fatty, rich, after eating a bowl of such soup, you can then simply not eat for the whole day. the first impression of a dish is formed by the aroma. moldavian shurpa smelled very pleasant. the best seasoning for shaurpa, which gives it an incredible aroma, is smoke. the smoky flavored shawarpa is wonderful. i ate four spoons. they broke all my expectations for a dish i thought i was ok with. sign it is very different from the traditional one, please note that the pieces

of vegetables, potatoes and even meat in this shurba are very small , in the original they are quite large and weighty, plus i can safely call moldavian shaurpa dietary, it contains meat not of sheep, but of deer, and in fact, in a day you can eat more than one tenth of such plates, the game itself is lean, there is also deer, which is close... to beef , not to say that the lack of fat was disappointing, the soup was still very satiating, it turned out thick, with a sweetish, pleasant taste, a light dietary moldavian shurpa, but nevertheless tasty, shurpa is one of the dishes that does not have the correct recipe, in in our area, the standard is considered to be the option from central asia, to be very precise, uzbek, but soups with this name are common throughout the east for... they differ from each other, moreover, shurpa is the national dish of several peoples of europe,

although here its name has changed along with the recipe, not shurpa, but cherba, it is prepared by bulgarians, serbs, rums, who would have thought, moldova, so you don’t need to teach them how to cook shurpa, this is actually a moldavian dish, tutergantovyk, tuterma koshtele, if you think that i learned tatar, you 're wrong, i'm just really hungry. and this the name of the tatar dishes, they are simply beautiful, kubadia, baklava, but we know this, beken with cabbage, which means there is also beken with meat, and peremyachi, edge po... shmaki, in general, tatar cuisine, simply amazing,

the main street of the festival advice. not only national farmsteads were located here, but also individual craftsmen with various souvenirs; you could not only watch the cultural program, but also participate in it, that’s what the festival of national cultures means. 100 brave guys gathered in our studio, each of them has their own question for an adult. hello everyone, in exactly a minute

the hero will come out to us and answer all our questions. sergey anatolyevich, how often do you have to communicate with children? i used to be a pediatrician and children love me. the hero of the program will have to open up to the audience. what should a person do to achieve success? he thinks that artists are such an easy job, and it’s easy for them to get up, this, this is very difficult. i really didn't want my kids to go down that path. the main task is to honestly answer all the original, and sometimes inconvenient ones. you every day you see illness, death, what helps you believe in the best? the eyes of my patients, this is an inexhaustible source of energy, i would even say, a perpetual motion machine, look at the project 100 questions for adults on the belarus 24 tv channel. they arranged their life in the village in such a way

that any city. a resident might envy you, you have belovezhskaya pushcha right here in your yard, how far away it is, just like that, just meters away, so that, yes, it’s opposite the house, today we’ll walk through real swamps, like the swamp that’s near the house, who, again, twenty meters away, an uninitiated, seeing this building, will say that i don’t know, a castle, a manor, an estate, but in fact, this is a mill, this is a mill, the leader from the capital will have to experience... all the delights of rural life , guys, 40 minutes have already passed, let alone birds, it seems to me that not even a fly flew here, look, i don’t know who it is, what kind of bird it is, but it turned out, well , okay, it’s a brown-headed nut, blue, we don’t we observe that this mill has no external blades, yes, for the uninitiated the question arises, how does this

mill actually work, and what is it like a mill, ordinary, ordinary milling mechanisms froze in the winter and did not work, but this is a mill. was built taking into account the fact that the business should operate all year round. project i am from the village, watch on tv channel, belarus 24. during the days of the festival, the center of grodno is imbued with the spirit of different nationalities, you are gradually filled with vivid impressions of the interesting rich cultures of indians, sri lankans, peoples of the middle east and the caucasus. well-known neighbors also contribute to the piggy bank amazing. the polish diaspora pleases with its

hospitality, just look, you can go crazy over this table. lard is pork fat rendered from various trimmings, often completely internal, but like many other dishes, lard has options, one of them is luxury, when it is added to fat. pepper, garlic and other spices, judging by the smell, this is exactly what i was holding in my hands, well, i’ll try, kali laska, this taste is actually familiar to me from childhood, if

you have never tried cracklings, then you have essentially never haven't been to belarus, good fried lard, crispy, which is difficult to chew if you don’t have teeth, especially, but it is nevertheless incredibly tasty. as a child, i adored cracklings, in my opinion it’s clear to me, yes, i took a big spoon while my mother wasn’t looking, but well, i ate them just like that without any sandwiches, bread, other ingredients, it was lard with cracklings, to which, in addition to spices, they add also small pieces of fried lard, mini cracklings, if ordinary lard is just fat in which they are fried, then lard with cracklings is an appetizer that is easy to add to the individual.

your opinion on what a real lard should be. sovetskaya street did not accommodate all the courtyards; they fled along the side alley. this became a problem because i had a goal. i was looking for the compound of palestine, it was not easy to find it, this made me very happy. it's nice and cozy here. hello, hello, hello. do you know why i came here today? secret, tell me. okay, that's praise, yes. ibrahim, who prepared it? i think i have a very familiar friend who helped us cook it, what's his name? his name is alan,

his name is alan, it was alan who helped me prepare this soup, oh, very nice, very nice. the baklava for the festival was prepared the day before, alan did this. he has been living in belarus for a long time, but he has not forgotten the slightest detail of the special recipe for this dessert. hi hi. water, sunflower oil and salt, sugar syrup is also added to it, during baking it caramelizes and gives the dough a beautiful color, syrup, syrup is also added now,

can i do this, okay, the dough takes a long time to knead carefully, this is probably the most important component of polava, because the filling can be different, it can be completely absent, as in the crimean version, you know what i’ll tell you, you can do several things. watch forever: fire, water, and so on, you know, and also how allan kneads the dough. the recipe for pohlava depends on the country where it is prepared. allan prepares a palestinian version of the dough. it differs from turkish in that it does not contain eggs. because of this , palestinian pokhlova lasts longer. in greece, azerbaijan, iran, arab countries they have their own recipes, which are the most correct in their opinion. such a wide distribution of the dessert is explained by its good taste, as well as its ancient origin. the recipe for pohlava in turkey dates back to the 15th century, greece argues with turkey that pokhlava appeared with them earlier, there is also a palestinian recipe for pokhlava, where

did pokhlava actually appear? look, every country has its technician and ingredients, like here people eat borscht, yeah, in russia they eat borscht, punitively, but borscht is different everywhere, but it’s borscht, it’s borscht, that’s it. after the dough is kneaded, the cook has time to rest. in order for the dough to be evenly saturated, inhaled, inhaled, it needs to be covered like a person with a blanket, only damp. after an hour, the dough should be cut and coated in starch. this is a fundamental point, not about flour, but about starch. and by the way, i’ll tell you, this is a new experience for me, it’s really several times better. the dough seems to become... this is a positive, only there is a negative, uh-huh, this is what makes the dough dry quickly, uh-huh, so after the dough is rolled in starch, time

is wasted. it’s impossible, we need to prepare him for rolling, this is a whole technology, we have to mold them into one piece, the workpiece is rolled out with a rolling pin, the dough should turn out as thick as a sheet of paper, that’s why lebanese men need strength, although it seems to me that belarusian women also do an excellent job with a rolling pin, well, especially if - the rolled out dough is again sprinkled with the cook's starch. don’t skimp on the starch, if i were you, i would have done it differently a long time ago, do you want me to show you how? so i would stretch this dough until it becomes very thin, look, that’s all, and you don’t need anything, how much diameter maybe, or several, it’s already torn, we have a tradition, if a person does something badly, he gets slapped with something like this, where can we improve

the cooking technology that has been perfected over hundreds of years. pohlava failed, alan rolled out the dough the old fashioned way, now pay attention, look, you can read the program script through this dough. it takes strength to bring the dough to this state, so in the east only men prepare sweets. by the way, the dough for pohlava does not need to be rolled out; in our country it is sold in stores, frozen under called philo. true, knowledgeable people say that it is not so wonderful. because it is rolled out by machines, not by the loving hands of a cook. we place incredibly thin layers of phyllo dough on a baking sheet, one by one. the first layer of dough is placed so as to cover the side of the pan. the layers are sprinkled with powdered sugar, when half of the dough sheets are laid, a layer of some nuts is added. we had walnuts with cinnamon sugar. this is beauty. there’s a whole visualization here, now we need to carefully distribute it,

yes? can. i’ll help you, oh, listen, this, this is very nice to do. we cover the nuts, this is another seven layers of dough, then cut them into pieces. olan cuts the pohlava very quickly, all because he doesn’t let it dry out; if it dries out, nothing will work out for us. why exactly this size, such small squares, almost like a matchbox ? well, uh, bokhlova - it can be any size.

black pepper or, for example, coffee, whoever gets it will be happy all his life, maybe without a tooth, but happy, let's do that the same thing, and tomorrow in grodno, someone will find it, come on, before you put the stew in the oven, you need to do one more thing, this is the magical moment when the stew is poured into syrup, that’s right, it’s sugar syrup, but here you have honey if you don’t add it,

it takes longer and it becomes dry and brittle. we baked it, filled it with syrup, but i guess that it still needs to be allowed to brew a little, how long should it stand, soak in the syrup, we need to wait until it’s all there, well, not cold, but not warm. i didn't wait, i decided to postpone tasting on the day of the festival. alan and i when we were preparing it. according to an old family tradition, they put a grain of coffee, whoever gets it will always be happy, he will always lead, the sun will shine above his head, pray that it will come to me, let's try, i close my eyes, let's choose any piece, try, suddenly, like this,

every layer remained crispy, remember why? because we left it in the oven a little bit and didn't...