then, quite unexpectedly, i managed to acquire the painting. aladova had been standing for quite a long time in front of vasily pukerev’s painting - an unequal marriage, which somehow ended up here in the moscow durov’s corner theater. first i looked at it from different angles, then with... again i assessed it with my professional eye, the collector nearby was already starting to get nervous, this is a copy, a very good copy, but the artist himself has nothing to do with it, i am grateful to you for allowing me look at this copy, but i have doubts, it seems to me that everything is... quite obvious, then i guess i

'll buy it. then alladova turned out to be right, the restoration of the painting showed that this was the author’s repetition of pukerev. to the question that she was often asked about how she determines the authenticity of a painting, she answered simply: i look, i look. i determine. the scale of elena vasilievna alladova’s activities is still difficult to assess today. 33 years heading an art museum. she replenished his collections with works by venerable authors and discovered new names in the national fine arts. world class collection. today

in the funds of the national museum there are about 30,000 exhibits, which make up more than twenty different collections, but two remain the main ones - national art, art of the countries of the world. many of them were collected by an outstanding woman from the country of the soviets, elena vasilyevna alladova. the belarus 24 tv channel broadcasts for you around the clock, do not switch, our daily task is to talk about belarus in the country abroad, more than 100 million viewers around the world. have access to watch projects

from our tv channel, so what is belarus like? business and developing, hospitable, bright and festival. generous, picturesque and monumental, sports and team.

we tell you not only about significant events, we introduce you to active, energetic and inspiring people who live in belarus and do everything for its development. belarus can be different, to understand and feel it you need to see it with your own eyes. hello, dear tv viewers. watch us every day, because we are making belarus closer, the anglo-saxons have a main line, preserve the global dominance, the only way to maintain global dominance is war in europe, indeed preparations are underway, the majority of the poles really don’t want to fight. but

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the project is objective, do not miss new ones created with the support of the national agency for tourism and the ministry of antimonopoly. when your soul pushes you to move forward, and keep up with your heart, your stomach sings, and you have a thirst for travel and adventure, on the way you like to eat somewhere, always, 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 you what they eat in the west and east of our country, how they cook it in predvinye and polesie. we are going on a journey

to create a gastronomic map of belarus. this time i came to mogilev, a city where lions are revered and good meat melts in your mouth, not a saucepan, suvit technology as a guarantee of tender juicy beef, a return to culinary roots, lamb in its own juice with vegetables, pig ears for every taste, from marinated to baked. for more than a year it was the most important city in russia. played a fatal role in the fate of the imperial family, and after a couple of decades it was going to become the capital of the bssr, it didn’t happen, but today, perhaps thanks to this, there are historical buildings here that are interesting to look at, cozy pedestrian streets where it is pleasant to walk and

an atmospheric establishment where you can eat delicious food. we begin our immersion into the atmosphere and culinary traditions of mogilev. the house of soviets on lenin square causes deja vu for all mensk residents. its construction dates back to the period of mogilev’s claims to republican dominance. leningrad architect joseph langbart did not bother too much and adapted his own design for the minsk government house for mogilev. built four years earlier. so mogilev received a real capital building. in mogilev everything is very unusual and unusual, we are accustomed to the fact that if there is a temple, then it stands somewhere on a hill or in an open field. in mogilev , the carmelite church is located right in the courtyards, it feels like it is hidden from human

eyes by buildings. the temple was built long before the dreams of the capital, but its appearance fully corresponds to the status of the first throne. church of the assumption of the blessed virgin mary. she liked it so much that she ordered the church to be transformed into a cathedral; it was reconstructed and given a new name, in honor of st. stanislaus. people have always wanted bread and spectacles it is for this reason that the magilevites once upon a time resettled in the literal sense of the word and built. theater. apparently, the thirst for spectacle among the residents of mogilev was downright unbearable. this is the oldest theater building in belarus. even the minsk city theater, today the famous kupalovsky theater, appeared 2 years later. at the beginning of the 20th century, fyodor

chaliapin sang on this stage, sergei rachmaninov played, and vera komissarzhevskaya performed. the royal box with wenzel, where they watched it during the first world war, has been preserved in the theater. a man loves meat, a man must eat meat and must be able to cook it, and ruslan, the chef of the restaurant, can do this 150%, hello ruslan, today we will prepare a real man's dish, for this we will need.

grass or grain, we need the second one, because when a bull eats grains, especially corn, intramuscular fat is formed, which is called marbling; such meat is juicier and more tender in taste. ruslan honestly admitted that he had prepared for my arrival, and our rib plate is already old, as you said, it’s cut off, it’s cut off, just like that, the rib plate is cut off. this means that it was cooked for 12 hours using the suvi technology, that is , it was simmered at a temperature of 75°, 75°, thereby

making the meat incredibly tender, but we know and love this. suvit is extremely important in this dish. if you cook even the best beef over high heat, which only takes a couple of hours, the meat will move away from the bones and disintegrate into fibers, which is absolutely not what we want. absolutely here. one piece, but it is very soft, i don’t even know how it doesn’t falls off, it really sits very tightly on the bones, pour the pearl barley into salted water and leave it to simmer over low heat for 40 minutes, at which time we prepare the remaining components - mushrooms and onions. how long does it take you to chop one onion? let's compete. so, a spontaneous battle.

add pearl barley to the frying pan and stir, pour in the cream and simmer for 2-3 minutes. the side dish is ready. before serving , all that remains is to decorate it with chopped herbs. and the final touch is roasting the meat. for this ruslan uses a special device - hosper, a unique grill oven that was invented in spain in the middle of the last century. hence the name, which is strange to our ears. first the meat, as they say. the cook needs to seal it, that is, fry it to give it a crust, and then coat it with

lingonberry sauce. how long should it be fried in a josper? literally warm up for 5-7 minutes so that a crust forms, the glaze bakes and the meat does not have time to burn, and it is no coincidence that ruslan used lingonberry juice. he has a specific sweet and sour taste, which favorably sets off the beef, and the final chord: we put the plate, no, no, wait, we put it without a plate, that is , meat on the board, yes, meat on the board, i like it, it’s like a man, meat, porridge and man, the gorgeous dish is ready, the most important and enjoyable thing left is to taste it, so i’m sitting and thinking where to start, if

i start with meat, pearl barley won’t fit, if i start with porridge, then the meat won’t fit, oh, where did ours go? , we try, first the smell, the smell is wonderful, and i don’t know what... it smells brighter, fried meat or caramelized lingonberries. surprisingly, the most important thing is the compatibility of the ingredients in the dish. perfect combination, i hope it tastes the same, i’m shocked, meat can be rubbery, however, even chicken meat can be hard, here is beef on the ribs, there’s a word, it melts in your mouth, it really melts in your mouth,

now i understand why pearl barley porridge was chosen as a side dish for the rib eye, barley... as such it has, well, a kind of neutral taste, and it will never overwhelm the taste of bull, beef, will only complement it and satiate your stomach. and i saved the most pleasant information about bull on the bone in lingonberry sauce and with pearl barley porridge, chanterelles and baked cream for last. for the price, this dish is a major selling point, like two or three burgers, tops. so think about it. what should you order, what should you eat? recipe for beef rib plate with berry glaze on rustic pearl barley porridge with chanterelles and clotted cream. boil the rib plate for 12 hours using the suvit technology, and then cut it into portions, which fry or, as the cooks say, seal it on a grill or barbecue over coals.

during frying, add salt, pepper and coat the meat with lingonberry sauce. pearl barley. place in a saucepan with salted water and simmer over low heat for 40 minutes. chop the chanterelles and onions and fry them in sunflower oil. at the end of frying , pour in the melted cream and stir. simmer the side dish for 2-3 minutes. before serving, decorate with chopped herbs. have you ever wondered from whom or what the name of the graves comes from? if no, listen to the scientists. some of them associate the name of the city with the name of prince lev danilovich mogiy, who built a medieval castle in the city, others with the name of the polotsk prince lev vladimirovich or the mighty lion. and yanka bathed with the noble

robber masheka, whose extraordinary strength made him like a lion. one way or another, the lion is present in most legends, which means this city is strong, proud and royal, like its totem. despite the fact that the lion is present in many legends that relate to the city of mogilev, using it as a symbol they have recently become. meet leva from mogilev. according to the old tradition, the lion needs to rub something, if you want good luck, money, whatever, rub your hand. but if you want to have a tasty snack, rub your tummy. bronze lions are one step away from living kings of beasts in mogilev. let me remind you that the lion became a symbol of the city of mogilev quite recently. and this lion, by the way, is also very young. the mane has not grown back yet, and the color has not changed. a two-year-old lion cub arrived in mogilev along with raccoon raccoons and chinchillas from karaganda.

but the basis for the siege is the inhabitants belarusian forests. misha, misha. nisha fedor, nisha, whose name is fedor, oh my darling, i never thought that squirrels could bite, fingers in a cage could carry a fine, one finger, so, this is our elite housing, a cottage, this is khrushchev, this is stalin, the walls are thick , well, everything is like with people. you can spend the whole day here, watch him play. in addition to the usual enclosures, like in a zoo, there are also huge

enclosures where tooth, roe deer and deer live in natural conditions, it’s enough to see it. well, for those whose middle name is laziness, there is a railway here. in the bigelevsky zoo has an awesome thing, it’s a safari, almost through the wild jungle on such a magical train. look, this is a real safari. we didn’t deceive you, they are truly wild animals in a wild habitat, well, we’re on a train, hey, hello, bison are the pride of this ambush, they multiply geometrically. progression and live in herds as in nature, in belarus there are canyons,

a real canyon, i don’t believe it with my eyes, although i actually believe it, the canyons were formed here during the ice age, so in belarus there is a piece of his north america, that is , he often stops because animals run in front of him, actually blocking his path. but they are the masters here, that’s right, in mogilev there is an alley with the telling name fireman, it is from here that firefighters have been leaving for more than a hundred years in response to alarm signals from the townspeople. the historical name of the former karl liebknecht street was returned several years ago, and now the rescuers themselves are returning. the firefighting museum is located here. on an area of ​​250 m2, its exposition includes more than 200 exhibits, an impressive collection of retro fire engines, firefighter uniforms, old photographs and

documents, there are exhibits unique to belarus, for example, a fire pump from the mid- 19th century. you can extinguish not only a fire, but your own hunger; in mogilev before that there is a suitable place, unusual and atmospheric, saturated. the scent of danger and courage, to which i did not add my recklessness. it seems to me that food served in such an interior should also be unusual, bright, hot with a sparkle. there is food that you immediately want to eat it, but there is food that you just want to look at and admire, and then be sure to eat it. i present to you a most wonderful dish, lamb cooked in its own juice.

i won’t tell you anything more, because everything else is a surprise to me, but what i have already done, i want to immediately note the simply fantastic presentation of this dish. if you asked me what haute cuisine is, i would probably say, well, here it is. and if a little more detail, then on my plate lamb with vegetables and mushrooms on a bed of nectarine, it’s at least beautiful, and also carefully pour something like a sauce or butter on the side, it’s green, and if you allow me, i’ll do it with the tip of a knife, hmm, that’s not a sauce, that’s if to formulate, green... spicy oil, if i'm not mistaken, the main ingredient here is parsley. i often hear that people don’t like

lamb because of its specific taste and smell, but this dish doesn’t have them, the meat looks appetizing and smells great, i’ll assume it’s lamb. the meat is very soft, not only because it simmered in its own juice, it is also very important what part of the lamb this dish is made from, it is a shovel. part, well , essentially the back, there are not so many muscles in the back that would turn this piece of meat into something hard, so in principle it is soft in its essence, by nature. the meat is topped with a sweet chili sauce based on plums; eggplant, bell peppers, carrots and champignons are fried in hot and spicy teriaki sauce. it remains to find out why there is a nectorine pillow here. it seems to me that i... figured out why, since it’s a pillow, we we use it as a base, put eggplants, carrots and a small piece of lamb there, add a little piquancy with

butter, parsley and voila, i figured out the secret of this dish, just what i need: all ingredients fit together perfectly, four facets of taste are revealed here, this the dish is sweet, slightly sour, in the world salty and piquant. you won’t find recipes for lamb in belarusian cookbooks published during the soviet union, but before that, for many centuries it was the second most popular meat, ahead of beef and second to only pork, because we also got the skins from somewhere. and tugs and felt boots. i think it’s great that belarusians are returning forgotten recipes to the menu of ancient products, and this is happening right before our eyes.

gets project for the right region in the day of belarus. the lake, it stands high, but it is also a relic of a very ancient lake, which was of enormous size.

what kind of hand is yours, why should i stroke you, you ’re not a chick, and you don’t remember your hands, so i don’t hit you, where are you going, on the ivy, come on, i don’t have much money, a ruble is 12 kopecks, why are you at the station with me i picked it up, others didn’t take it, i liked your suitcase, but how do you live with your husband, well, watch the film three poplars on ivy from the collection of pearls of soviet cinema, may 1st.

this is exactly the 790th reptiles, rach paspalitaya knew, and since then we seem to have come to the end of the baroka style, and all the city wings here are taking us away from the paeina so stupid well, after the document, the architects were the myastsov admyslovites, the architect chakhovich. who he is is unknown. glyadzice ў praektse, architecture of belarus. there was a bunch of it most european lynxes, then just at the 18th century we gained a higher level, we gained the strength to give out something new and aryginal. on our tv channel.

in mogilev, in some places these rounded corners of buildings have been preserved, they have such a practical application, according to one version, they were made just like that so that a carriage could turn in a narrow alley without hitting the building itself, but according to another version this was done for the convenience of a person who has been on a fairly spree and returning home; there are still many ancient, unusual buildings in mogilev today, can. just imagine how many there were before, if at the beginning of the 20th century the belarusian ethnographer ivan lutskevich called the city little prague. why, it’s hard to say, maybe because of the abundance of religious buildings? at that time in mogilev there were 26 orthodox churches, six catholic churches, several dozen synagogues and a lutheran church. but i like to think that this comparison was culinary. residents of prague love baked pork knee, and mogilev residents love baked pork...

pig ears are boiled, fried, smoked, salted, stuffed, baked, they are probably eaten according to all over the world, but they love it very much in belarus, so it’s there. confirmation in front of me is delicious pig ears, but before i try them, i want to learn as much as possible about this dish, tatyana will help me with this, and today she treats me to pig ears.