personal belongings of participants in the great patriotic war. a separate section is devoted to the work of the writer front-line soldier sergei smirnov, author of the book brest fortress. it was he who first attracted attention to the heroic epic of the defense of the citadel. the exhibition presents his personal diaries with recordings of interviews with eyewitnesses who defended the fortress. it was thanks to the activities of sergei smirny that many received awards, in particular the man who led the defense of the fortress, from major gavrilov, since he was in... from the army, only thanks to sergei smirnov, he received a hero’s star, and thanks in many ways to his book, we now have such a wonderful memorial complex in belarus, where we can come and really bow to this feat. visitors to the exhibition can watch archival photos and newsreels, as well as listen to audio stories of participants in those events, privates, officers and nurses. through their personal impressions, everyone learns about the heroic defense of the brest fortress, as well as the liberation of belarus. the immortality of the feat is a joint project. russians and

russian museums, it opens a series of events that will take place on the eve of the eightieth anniversary of the great victory. thank you, the review was prepared by elena puntus. results and analysis of the main events of this week in the atn information and analytical program. main broadcast. all projects of our tv channel are on the website belarus24.bbi, as well as on social networks. i say goodbye to you. all the best.

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 move forward, and keep up with all your heart, your stomach sings, and there is a thirst for adventure travel along the way. you always love to eat somewhere, food anywhere! belarusian cuisine is not only pancakes, see for yourself, because cuisine is a reflection of the 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 in polesie, we... go on

a journey to create a gastronomic map of belarus. i came to grodno for the festival of national cultures, this is what i need 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 the coffee capital of belarus and it is not without reason that the first coffee shops appeared here. double espresso, please. i don't know if this is true or not. but the coffee is here really good. coffee came here together with masters from the west.

life will be in full swing, but the official start of the festival of national cultures is certainly a parade. the parade is the first official event of the festival. in total there were about fifty of them. 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. regional events had been going on since the fall of the previous year, so they had been preparing for this parade for almost a year and gathered about 800 participants and 170,000 spectators. this festival unites peoples, it is loved and awaited. foreign speech is heard at every step. this is a unique opportunity. look at the customs and traditions of different countries of the world, immerse yourself in their culture and try almost two dozen cuisines. the festival of national cultures is held every 2 years. this year was the thirteenth in a row, but no one noticed it, because concerts, competitions and

other festive events were easy, fun, and without any problems. everything was bright and extremely diverse, because in grodno representatives of more than thirty nationalities gathered. an opportunity to see all the 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 of the 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. an unchanging grodno tradition, a bugler on the fire tower, exactly. and it became clear why, everything in them was bursting with exotic dishes. and what are the names? falafel, gefilte fish, tzimis kneidlach and even vegetable kugel. there's definitely something to eat here. here is a great example of

culinary continuity. for jews it is sufganiyet, for belarusians it is cottage cheese balls. the eternal jewish question is what happened before. cottage cheese balls or sufganet. despite the 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, so they eat challah every week, this is a traditional shabbat dish, it is suspiciously similar to soviet braided meat in appearance, perhaps in taste, we need to check it, it’s shabbat, which means it ’s time to try it.

salt, i’ll 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 it’s good far away, we’ll definitely eat challah, but i still like challah... something sacred, traditional, but for me

, of course, i understand that for jews, challah is still a wonderful taste of childhood, that same ruddy braid that i happily devoured with milk. it's delicious. 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 barbecue, barbecue is fried in the farmsteads of all diasporas, even among jews, let alone moldovans, and barbecue is a moldavian dish, not really, but we are in a moldavian courtyard - this is a moldovan dish, cooking barbecue in a moldavian courtyard expanded the boundaries of cooking, shifted them somewhere towards show business. the spectacle was more interesting than any musical show. eh,

what a yummy thing, if only someone would try it: “sasha, look, it’s a moldavian bird!” however, kebabs were the second thing that caught your eye in the moldovan farmstead. the first was a huge smoked cauldron. and now we’ll find out what we will surprise the moldavian courtyard. what are you cooking from? game, game shurpa, and shurpa is a moldavian dish, isn’t it? of course, moldavian, alimina, ah, what a beauty, and how delicious, let me stir it, game meat shurpa, i had to try it, definitely, i love this soup, all because it is very fatty, rich, you can eat a plate of this soup then you simply don’t eat all day, the first impression... of the dish is formed by the aroma, moldavian shaurpa smelled very pleasant, the best seasoning for

shaurpa, which gives it an incredible aroma, is smoke, shaurpa with a wonderful smoke taste, i i ate four spoons, they broke all my expectations from a dish that i thought i was very familiar with, it is very different from the traditional one, note that the pieces of vegetables, potatoes and even meat in this schurba are very small, in the original they are quite large and weighty, plus i can safely call the moldavian shuurpa dietary, it contains meat not of sheep, but of deer, and in fact, in a day you can eat more than one even dozen of such plates, the game itself is not fatty, there is also deer, a close analogue of beef, not to say that the absence the fat was disappointing, the soup still filled me up well, it turned out thick, with a sweetish, pleasant taste. shurpa is one of the dishes that

doesn’t have the right recipe. in our area , the standard is considered to be the version from central asia, to be precise, the uzbek one, but soups with that name are common throughout the east and differ noticeably from each other. moreover, shurpa is a national dish of several european nations, although here its name along with the recipe has changed. and cherba, it is prepared by bulgarians, serbs, rums, who i would have thought, moldovans, so you don’t need to teach them how to cook shurpa, this is actually a moldovan dish, tutergan tavyk, tuterma koshtle, if you think that i learned tatar, you are mistaken, i’m just really hungry , and this is the name of tatar dishes , they are simply beautiful, kubadia, pakhlova, but we know this, bacon with cabbage, which means there is also bacon with meat,

and since your departure i have been living with a heavy burden in my soul, unbearable, saulitta brigita from kaliningrad, you never told that i was in kaliningrad, and what a beauty this is next, this is your... courageous submariner, who tragically died in the arctic long before i was born. ivan, let me take a photo for you. i allow it, just not me, us. everyone on the water! “how could he leave you with a child, he didn’t know about the child, maybe we’ll give up this idea, no way, i’m flying to kaliningrad, i’ll find my grandfather, yes, olga is my grandmother, she was friends with brigita, you know something, if something happens to her, i’m risking my party card, albracht’s bible is missing, and as you wanted to send the bible abroad, i wasn’t going to send it anywhere

to transport, she was offended by you, why, so you refused her, i passed." watch the series two silhouettes at sunset on the belarus24 tv channel. their path to their own happiness is incredibly interesting in its own way, complicated. and this talent was for me given at the age of 40, and i say that it was given to me, because that’s how it was. i created my first work, i accidentally created it, i felt that i wanted more. every story is a motivation to change my life for the better. old old coaches played a big role in our development as individuals, as people, as, and i want, i would like to continue the work that they

once started. thanks to the difficulties that i had in life, i achieved what i have now, life experience. you ’re not going anywhere anyway, you need to live it. watch the belarusians project on our tv channel. 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 rich cultures of the indians, sri lankans, the peoples of the middle east and the caucasus. well known neighbors also contribute to the amazing collection. the polish diaspora pleases with its hospitality, just look, you can go crazy over this table. i

have seen all this one way or another in belarusian cuisine, but i don’t understand what we have here. it's smart. lard, what is lard? this is salka fried from green meat, wait, well, these are belarusian cracklings with black bread, edno, crackling is a relative of lard, a cousin, you can say they have a common father - pork lard, strictly speaking, lard is pork fat, rendered from various trimmings , often completely visceral, but like many other dishes... there are options, one of them is luxury, this is when pepper, garlic and other spices are added to the fat, 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, if you’ve never tried cracklings, then you’ve essentially never been to belarus, well-fried lard,

crispy, which is difficult to chew, if... you there are no special teeth, but nevertheless it is incredibly tasty, as a child i loved cracklings, for me, in my opinion, it’s clear, yes, i took a big spoon while my mother wasn’t looking, but well, i ate them just like that without any other ingredients - sandwiches, bread. it was lard with cracklings, to which, in addition to spices, they also add small pieces of fried lard, mini cracklings, if ordinary lard is just fat in which they are fried, then... lard with cracklings is a snack that is easy to add individuality to your own signature set of spices. in order to prepare belarusian greaves, you need to take fatty lard and fry it thoroughly. what kind of lard do you need? use for polish dish? lepie, if it is a little salted, salted,

salted, that is, not salted, but salted litushki. i think if the lard is somehow different. nothing bad will happen, something tells me that every housewife has her own view of what real lard should be. the soviet street did not accommodate all the courtyards, they scattered along the side streets, this became a problem because i had a goal, i was looking for the courtyard of palestine, it was not easy to find it, this made me very i’m happy, it’s nice and cozy here, hello, hello, hello, do you know why i came here today? 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? his name is alan, and it was alan who helped me prepare this soup. oh, very nice. the pokhlova 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 even the slightest detail of the special recipe for this dessert. hello. how to prepare polava? show me. it's called baklava, not baklava. from flour, from dough, in the palestinian version it consists of water, sunflower oil and salt, sugar syrup is also added to it, during baking it caramelizes and gives...

allan prepares the palestinian version of the dough, it differs from the turkish one in that it contains there are no 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. this widespread popularity of the dessert is explained by good taste, and also ancient origin. the recipe for baklava in turkey dates back to the 15th century. and greece argues with turkey that they had pokhlava earlier.

starch, 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 rubbery, this is a fundamental point, not in flour, this is a positive, only there is a negative, yeah, this is what makes the dough dry quickly, yeah. therefore , after the dough has been rolled in starch, there is no time to waste, we must prepare it for rolling, here is a whole technology, we must

mold them into one piece. roll out the dough with a rolling pin, the dough should be as thick as a sheet of paper. this is 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 starch. cooks, don't skimp on 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 at everything, and you don’t need anything. how much diameter can it be? oh, not at all, it’s already torn. we have a tradition that if a person does something badly, they give him a slap on the wrist, just like that. where, here. it was not possible to improve the technology for preparing pohlava, perfected over hundreds of years, alan rolled out the dough the old fashioned way. but 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 title. true, knowledgeable people say that it is not so wonderful, because it is rolled out by machines, and not by the loving hands of a cook. we place incredibly thin layers of phyllo dough onto the baking sheet one by one. the first layer of dough is placed so as to cover the side of the baking sheet. 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 vizuvium here, now this needs to be carefully distributed, yes, can i help you, yes, oh, listen, this, this is very nice dirt, cover the nuts, this is seven more layers of dough. then

cut into pieces. alan cuts the poklava 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, that is, as you want, maybe big, maybe small. it's only when you're drinking coffee and you want to, uh, i've long suspected that baklava and coffee are 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 100 dumplings we put a grain of black pepper or, for example, coffee, whoever gets it will be happy all

his life, maybe missing a tooth, but happy. let's do the same thing, and tomorrow in grodno, someone will find it, what, come here, before sending the stew into the oven, you need to do one more thing: here it is, the magical moment when the stew is poured into syrup, that’s right, it’s sugar syrup, but you don’t add honey here, honey is only in greece, which is not in turkey in turkey, not in turkey, they talk, it’s honey then... he says, it’s belly honey, only it’s sugar syrup , of course, we do everything honestly, because if it’s honey, it can’t pay 1 kg for 40-50 rubles. the pokhlava goes into the oven, and here another difference between the palestinian version and all the others appears: it bakes a little longer, becomes dry and brittle, we baked it, poured syrup on it, but i guess it

still... you need to let it brew a little, how long should it stand, soak in syrup, you need to wait until it’s all there, well, not cold, just not warm, i didn’t wait, i decided to postpone the tasting until the day of the festival, we alan, when it was prepared according to an old family tradition , they put a coffee bean, whoever gets it will always be happy, he will always be...

a cup of black coffee would really be perfect, but the taste of nuts and cinnamon makes the taste of baklava subtle. despite all that it was soaked, you can see that it was well soaked, each layer remained crispy, remember why? because we overexposed it a little in the oven, and for good reason. this is the secret. still, i found one drawback in this soup: it is difficult to eat more than a couple of pieces. then it doesn’t get into you anymore, although you really want to, many, many of our dear ones from grodny tried it, yeah, and praised this praise of ours, i will regard it as a compliment in my direction, after all, i put my hand to it, both hands, palestinian baklava, in add flour, salt and butter, gradually add water so as not to miss

the consistency of the dough, add sugar... 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, put a layer of nuts mixed with cinnamon sugar, put the remaining dough on top, also sprinkle each leaf one by one with powdered sugar, cut into pieces, bake in the oven, then pour in sugar syrup and let cool. before the end of the festival of national cultures was still far away, but i made the main conclusion, well, what can i tell you, the festival was a great success, for me it was several days with the taste of sweet palestinian pothola, exotic moldavian shurpa, lush jewish challah.

everything you wanted to know about the connection between history, religion and culture in the modern world. the name of prince izeslav is associated with the emergence of one of the oldest cities in belarus, zaslavl. this city was founded for...

a copy of the very cross that was created with the blessing of st. euphrasinia and more one important shrine of the monastery is its power. we will tell you and show you in spiritual and educational projects on the belarus 24 tv channel. good morning.

watch on the belarus 24 tv channel and say, you woke up today and said, let’s go to the village, it’s amazing.

shanovnye sabry, lethal days of the author of eight songs, a veteran of the ensemble of sabry, deserved the greatest honor in belarus, mikalai satsura, the camper of the 7th anniversary, let us once again become the maestra. to the saints and we lose energy for health and growth long, long bastards! mikolay satsura!

salavey sleeps, from far away, come out, come out, dzeuchina, even if it’s for the hell of it, i ’ll take harmony. i’ll play a song, come out, come out, my dear, i’m always enjoying you,