when the soul pushes, move forward, and keep up with the soul, the stomach sings, and there is a thirst for travel and adventure, on the road you love to eat somewhere, always, there is food anywhere, belarusian cuisine is not only potato pancakes. see for yourself, because cuisine is a reflection of the history, culture and character of the people. we will show you what they eat in the west and east of our country, how they cook it in the suburbs and in woodland. we are going on a journey to create a gastronomic map of belarus. i came to grodno for the festival of national cultures and... that's what i...

i had a chance to try: moldavian shurpa, which does not look like shurpa, polish lard, we all know its sister, and palestinian pohlava, which requires strong male hands. for almost a thousand years grodno has stood 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 coffee shop. it’s not without reason that they say in belarus that the first coffee shops appeared here, double espresso, please, i don’t know if this is true or not, but the coffee here is really good. coffee got here along with by masters from western europe at the end of the 8th century. most likely, in individual houses they drank it 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 and find out local news , grodno is all hospitable, yes, it will still bite. grodno has preserved the historical buildings of the center. there are many neighborhoods here that are noticeably over 100 years old. because of this , the spirit of the time is clearly felt here, when the main entertainment of people was personal live communication. and the question, how are you, did not require a routine answer, but a long, detailed story. perhaps it was precisely because of this atmosphere that the first festival of national cultures was held in grodno more than 20 years ago. the holiday was organized specifically so that neighbors could get to know each other better. from the very morning the pedestrian street is bustling with life. but the official start of the festival of national cultures is definitely a parade. the parade is the first official event of the festival. in total there were about fifty of them. and how many interesting and spectacular events there are.

it happened as a result of improvisation of the participants and you can’t count it, the main holiday in grodno, 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 and 170,000 spectators gathered for it. this festival unites peoples, it is loved and awaited. foreign speech is heard at every step. this is a unique opportunity to look at the customs and traditions of different people. countries of the world, immerse yourself in their culture and try almost two dozen cuisines. festival of national cultures are held every 2 years, this year was the thirteenth in a row, but no one noticed this, because the concerts, competitions and other festive events were easy, fun without complications, everything was bright and extremely varied, because they gathered in grodno representatives of more than thirty nationalities.

a bright holiday parade is actually the only opportunity to see all diasporas. together, tomorrow they will be distributed among their farmsteads and it will be possible to get to know them better, which i will definitely do. the courtyard is the main feature festival of national cultures. it is there that one gets acquainted with the culture of the peoples who live in belarus, with songs, dances, costumes and national cuisine. the unchanging grodno tradition is the bugler on the fire tower. exactly noon, the farmsteads begin their 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. and what are the names? falafel, gefilt efish, tzimis kneidlach and even vegetable kugel. here there's definitely something to eat. and 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 curd balls are very distant

relatives. donuts are closer to this jewish dish. svaniet is traditionally eaten on hanukkah, so they added a festive touch to the atmosphere. but they go to challah every week. this is a traditional shabbat dish, it looks suspiciously like soviet wicker in appearance, perhaps according to taste, we need to check, so shabbat has arrived, and this means it’s time to try challah, but the head of the family will treat me to this challah, his name is moses, so, let’s take challah, before that we read the blessing, blessed the bread that god gave us... then we break off pieces, and before that we, that is, everything, everything, like with caramel, poured salt, bread and salt, i eat first, and why you, and you as the head

of the family, right , and then you treat the guests, well , it’s my turn, so we tasted challah, and then we still have to drink wine, we tasted challah, he says, and then we have to drink wine, but we won’t drink wine today, but because the path is long, we definitely eat kala, but i’ll still try challah, there’s kala, words there is family, there is salt, everything is fine, we try, bless the lord that another shabbat has come, i of course understand that for jews... challah is something sacred, traditional, but for me it is still a wonderful taste of childhood , the same ruddy braid that he happily devoured with milk. tasty. it is impossible to resist

trying anything here, because the air is saturated with aromas that not only stimulate the appetite, they overexcite it. and city holidays don’t smell like tangerines, they smell like kebabs, kebabs are fried in the courtyards of all diasporas, even among jews, what can we say about moldovans? is shish kebab a moldavian dish? not really, but we are in a moldavian farmstead - this is a moldovan dish, cooking barbecue in a moldavian farmstead expanded the boundaries of cooking, shifted them somewhere towards show business, it was a spectacle more interesting than any.

the shurpa smelled very pleasant. the best seasoning for shurpa, which gives it an incredible aroma , is smoke. the smoke-flavored shurpa is wonderful. i ate four spoonfuls, they broke all my expectations for a dish i thought i was very familiar with. it is very

different from the traditional one. please note that the pieces of vegetables, potatoes and even meat in this shurpa are very small. in the original they are quite large and significant plus. i can safely call moldavian shurpa dietary, it contains not lamb, but deer meat, and in fact, you can eat more than a dozen of these plates. itself is low-fat, there is also deer, a close analogue of 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, light, dietary moldavian shurpa, but nevertheless tasty, shurpa is one of the dishes that does not have the correct recipe; in our area, the standard is considered to be the version from central asia, to be precise, the uzbek one. but soups with this name are noticeably different throughout the east.

different from each other. moreover, shurpa is the national dish of several european nations. true, here its name has changed along with the recipe. not shurpa, but chorba. it is prepared by bulgarians, serbs, rums, who would have thought, moldovans. so, there is no need to teach them how to cook shurpa. this is actually a moldavian dish. tutergan. those that i learned tatar, you are mistaken, i’m just really hungry, and this is the name of tatar dishes, they are simply wonderful, gubadia, baklava, but we know that, beken with cabbage, which means there is also beken with meat, peremyachi, echpochmaki, v in general, tatar cuisine is simply amazing.

the main street of the festival is soviet; it houses not only national farmsteads, but also individual artists with various souvenirs. you could not only watch the cultural program, but also participate. this is what the festival means. they were born in different parts of the world, i came from kazakhstan, from the city of almaty,

my husband sergei was the first to come here for work, he really liked it here, i was born in tselinograd, that is, so to speak, there is a little history there, first there was telinograd, then okmala, everyone found something for themselves here, here is our favorite stage, our home, i can’t even say that... this is work, this is our home, where we give our soul, our creativity, i came and declared that there is what i want, that i want to have my own team, i want to develop ballroom dancing in our city, in the city of lida. each hero has his own unique story and his own view of belarus. minsk has very good conditions for living with a family, especially with small children. i love russia was master of veterinarian sciences evseenka, who said:

i have acquired my great happiness. watch belarus and i proudly declare that it is here on the belarus 24 tv channel. we will introduce you to people who have found their calling. medicine treats a person. 24, we were pioneers in order to pay tribute to the veterinary profession and those

specialists who take care of the health of animals every day, it’s not for nothing that they say that artists should be like children, naive, so stay at this childhood age, no matter how strange, the role of mr. poppins gave me the impetus to think, and not am i too old? during the festival, the center of grodno is imbued with the spirit of different nationalities; you are gradually filled with vivid impressions of the interesting and rich cultures of the indians, sri lankans, peoples of the middle east and the caucasus. well-known neighbors also contribute to the

amazing collection. the polish diaspora pleases with its hospitality. look, this table can drive you crazy, i ’ve seen all this one way or another in belarusian cuisine, but what we have here, i don’t understand, it’s lard, lard, what lard is, it’s lard fried with zelyanina, wait, well, these are belarusian cracklings, with black bread, just like that, crackling is a relative of lard, a cousin , maybe. say they have a common father - lard. strictly speaking, lard is pork fat, rendered from various trimmings, often completely internal, but like many other dishes, smalts has variations. one of them is luxury, when pepper, garlic and other spices are added to fat, judging by the smell, this is exactly what i was holding in my hands. well, i

’ll try it, if you caress, this taste is actually familiar to me from childhood, if you have never. it was lard with cracklings, to which, in addition to spices, small pieces of fried lard were also added. mini cracklings. if regular lard is just fat that is fried, then lard with cracklings is a snack that can easily be personalized with your signature set of spices. in order to prepare belarusian greaves, you need to take a fatty layer and

fry it thoroughly. what kind of lard should be used for a polish dish? it was not easy to find it, this makes me very happy, it’s very cozy here, hello, hello, hello, do you know why i came here today, a secret, tell me, okay, this is praise, yes, what do you think, ibrahim, who prepared it? i think i have a very familiar friend who helped us

prepare it, what’s his name, his name is alan, his name is alan, it was alan who helped this soup. that it turns out that all our lives we have been saying it wrong, it may be in another country, it may be called pakhlova and they are ready for a different technique. pokhlava or boklova begins with dough, in the palestinian version it consists made from flour, water, sunflower oil and salt. sugar syrup is also added to it, during baking it caramelizes and gives the dough

a beautiful color. syrup, add syrup now too, maybe an egg. well, the dough is kneaded thoroughly for a long time, this is probably the most important component of the pohlava, 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 look at a few things forever: fire, water, and so on, you know, and also the way allan kneads the dough. the recipe for the chowder depends on countries where it is prepared. allan prepares a palestinian version of the dough. it differs from turkish in that it does not have. eggs, which is why the palestinian potluck lasts longer. greece, azerbaijan, iran, and arab countries have their own, in their opinion, the most correct recipes. such a widespread dessert.

but this is borscht, this is borscht, after the dough is kneaded, the cook has time to rest, in order for the dough to be evenly soaked, inhaled, inhaled, it needs to be covered like a person with a blanket, only wet. after an hour, the dough must be cut and rolled in starch, this is a fundamental point, not in flour, in starch, by the way, i’ll tell you, this is a new experience for me, it’s really several times higher. better, the dough seems to become rubbery, this is positive, only there is a negative, uh-huh, this is what makes

the dough dry quickly, uh-huh, so after the dough has been rolled in starch, there is no time to waste, you need to prepare it for rolling, that’s a whole technology, we must mold them into one piece, the workpiece is rolled out with a rolling pin, the dough it should be as thick as... 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 sprinkled with starch again, cooks, don’t skimp on the starch, i would if i were you, i did it differently a long time ago, if you want, i’ll show you how, that is , i would stretch this dough until it becomes very thin. look, that’s all, and you don’t need anything, as much as the diameter can, but a few, it’s already torn, we have a tradition, if a person does something badly, slaps him on the wrist, but

it was not possible to improve the technology for preparing the chowder, perfected over hundreds of years, alan rolled out the dough the old fashioned way, now pay attention, look, through this dough you can read the program script to bring the dough to... you need strength, so in the east sweets are prepared exclusively by men. by the way, you don’t need to roll out the dough for pohlava. in our stores it is sold frozen under the name filo. true, knowledgeable people say that it is not so wonderful because it is rolled out machines, not the loving hands of a cook. we place incredibly thin layers of phyllo dough on the 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 sheets of dough are laid, a layer of some nuts is added, we had walnuts with cinnamon sugar,

this is beauty, here we have a whole vesuvius, now this needs to be carefully distributed, yes, can i help you, yes oh, listen, this, this is very nice to do, we cover the nuts, this is seven more layers of dough, then cut into pieces, olan cuts the poklava very quickly, all because... he doesn’t let it dry, if it dries out, nothing will work out for us, why exactly this size, such small squares, practically like a matchbox, well, boklova is it can be any size, that is, as you want, it can be big, it can be small, it’s only when you drink coffee and you want sweets from the coffee, you can eat one, two pieces, i’ve been waiting for a long time... it’s been brewing for food and coffee made for each other, it's nice to be right, and allan’s words about coffee gave rise to an idea: in childhood, when i was making dumplings, my mother and i

made a happy dumpling, in one of a hundred dumplings we put a grain of black pepper or, for example, coffee, whoever gets it will be happy for the rest of his life, maybe without a tooth, but he’s happy, let’s do the same thing, and tomorrow in grodno, someone will find him, what, let’s come here. before you put the polova in the oven, you need to do one more thing, this is the magical moment when the polova is filled with syrup, that’s right, it’s sugar syrup, but you don’t add honey here, honey is only in greece, in turkey, not in turkey, not in turkey, they talk, this is honey, then they talk, this is belly honey, only this is sugar syrup, of course, we do everything honestly. because if it’s honey, it can’t cost 40-50 rubles for 1 kg of honey. the pokhlova goes into the oven and

another difference appears here. palestinian version from all the others, it bakes a little longer, becomes dry and brittle, we baked it, poured it with syrup, but i assume that it still needs to be allowed to brew a little, how long it should stand for a while, but it should be soaked in syrup, you have to wait until it’s all there, well, not cold, but not warm, i didn’t wait, i decided to postpone the tasting, on the day of the festival, alan and i, when we were preparing it, old family tradition , they put a grain of coffee, whoever gets it will always be happy, he will always have good news, the sun will shine above his head, let's pray that it will come to me, let's try, i close my eyes, let's choose any piece, try, suddenly i

just like that, the happiest, luckiest person in the whole wide world, it was worth the patience to try this baklava, it is very sweet, a cup of black coffee would really go well with it, but the taste of nuts with cinnamon makes the taste of baklava subtle, despite everything the fact that it was soaked, it is clear that it was well soaked, each layer remained crispy, and remember why, because we were a little... i will regard this as a compliment in my direction, after all, i put my hand to it, both

hands. palestinian baklava: add to flour salt and butter, gradually add water so as not to miss the consistency of the dough, add sugar syrup, roll out the dough as thick as a paper sheet or immediately buy frozen phyllo dough, place half the sheets of dough one by one on a baking sheet, sprinkle each layer with powdered sugar, add a layer of nuts, mixed with powdered sugar and cinnamon, put the remaining dough on top, also one at a time. leaf and also sprinkle with powdered sugar, cut into pieces, bake in the oven, then pour in sugar syrup and let it cool, it was still far from the end of the festival of national cultures, but i made the main conclusion, well, what can i tell you, the festival was a great success, for me it was

a few days with a taste... of sweet palestinian pohlava, exotic moldavian shurpa, lush jewish challah . review of the most interesting sporting events. tokyo olympic champion ivan letvinovich won bronze in the fifth and final stage of the season by purchasing the pimples on batuti. belarusian beauty acting is again the best on the planet. alina

gornosko won... in the major league, i hope not the last, i will work, i think that the game was not bad, it was just that the completion was just not enough, we also need to take into account that the transition of the field, the surface turned out to be that i scored a goal, the first goal is something else, bright moments real emotions, this is the playoffs, everyone is fighting, no matter what the score, so how else can i say it.