the idea was supported by the baltic countries. the reason is said to be problems with gps on planes of european british lines, they say russia is creating interference for them over the kaliningrad region. the general mobilization in ukraine has never seen such bloodthirsty appetites of the kiev regime. with the imminent entry into force of the law abolishing the concept of limited fitness, the armed forces of ukraine will begin to call on people with cancer or hiv. the only thing that can save you from being sent to the front is an inoperable or progressive tumor or metastasis. moreover, the verkhovna rada ukraine has published a decree according to which the armed forces will be joined by people with a number of psychological diseases and mental retardation. sending them to the rear or to the front will begin on may 4. a new fire and emergency rescue unit opened today in the young grandichev microdistrict of grodna, in a new two-story building, comfortable conditions for work and rest, and a gym. a classroom, a garage with

modern rescue fire equipment, and a sports ground on the territory of the training tower. in honor of the grand opening, participants laid a capsule with a message to descendants, and new settlers were presented with certificates for the purchase of special equipment and sports equipment. it is very important that people are equipped with modern technology and equipment to decontaminate such objects; it is simply not possible to place this equipment. the most important and most important thing is that the geographical and functional ability of the unit to respond, it allows territorially all these moments of ours to be foreseen and blocked, to arrive as quickly as possible, 24x7 to the person who requires help. next to the new unit , rescuers planted a memory lane in honor of the eightieth anniversary of the liberation of belarus from the nazi invaders. by this time i have. that's it, see you at 19:00.

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 forward, and from the heart to keep up, the stomach sings, and there is a thirst for travel adventures , on the way you like to eat somewhere, always, food anywhere, belarusian cuisine - these are not only potato pancakes, see for yourself. after all,

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 polesie. we are going on a journey to create a gastronomic map of belarus. this time i came to mogilev, a city where lviv is revered and good. meat melts in your mouth, not a pan, suvit technology as a guarantee of tender juicy beef, return to culinary roots, lamb in its own juice with vegetables, pig ears for every taste, cooked until baked, more year it was the most important city in russia, played a fatal role in the fate of the imperial family, and a couple of decades later it was going...

to become the capital of the bssr did not happen, but today, perhaps thanks to this, there are historical buildings that are interesting to look at, cozy pedestrian streets where it’s pleasant to walk and an atmospheric establishment where you can eat deliciously, we begin to immerse ourselves in the atmosphere and culinary traditions of mogilev. the house of soviets on lenin square evokes excitement among 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, built four years earlier, for mogilev. so mogilev received a real capital building. in mogilev everything is very unusual and unusual. we're used to that. if it 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 by buildings from... human eyes. the temple was built a long time ago to the dreams of the capital, but in its appearance it fully corresponds to the status of the first throne. the church of the assumption of the blessed virgin mary was built in mogilev on the site of the carmelite monastery. in 1780 , the russian empress catherine ii visited the temple. she liked it so much that she ordered the church to be converted into a cathedral. it was reconstructed and given a new name in honor. people have always wanted bread and circuses, it is for this reason that the mogelevites, once upon a time, threw themselves together in the literal sense of the word, and built a theater. apparently, a 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 twentieth. in berry glaze on rustic pearl barley porridge with chanterelles and melted cream. the man loves meat. a man must eat meat and must know how to cook it. and ruslan, the restaurant’s chef, knows how to do this 150%. hello, ruslan. today we will prepare

a real man's dish. for this we need beef, but not simple, but marble. let's evaluate it. our rib plate from the point of view of marbling, is it marbled beef, you see, there are layers of fat, and they are distributed so evenly throughout the entire piece, thus not a single millimeter of this meat will be dry, cheese is present everywhere, the marbling of the meat depends only on one factor, from the animal’s food, it can be grass or grain, we need the second, because from the consumption of grains, especially corn, by the bull, intramuscular fat is formed, which is called marbling. this kind of meat juicier and more tender in taste. ruslan honestly admitted that he had prepared for my arrival, and our rib plate had already

been removed, as you said, removed, removed, just like that, the rib plate had been removed, which means that it was prepared for 12 hours using the suvi technology, that is languished. 75°, thereby making the meat incredibly tender, but we know and love this, suvit in this dish is extremely important, if you cook even the best beef over high heat, which only takes a couple of hours, the meat will pull away from the bones and disintegrate into fibers, which us absolutely not necessary, here is an absolutely solid piece, and at the same time it is very soft, i don’t even... how it doesn’t fall off, it really sits very tightly on the bone, pour the pearl barley into salted water and leave it to simmer over low heat for 40 minutes, during which now we are preparing the remaining components - mushrooms and onions. how long does it take you to chop

one onion? let's compete. so, a spontaneous battle of chefs. we have two men, two knives and two onion halves. time has passed, so you can remain without fingers, well, you're fast, but you're not good, it's simple, chop the chanterelles and put them with the onions in the frying pan, when they're fried, put the pearl barley in the frying pan and mix, pour in the cream and simmer for a while. 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. to do 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. meat first, as they say chef, you need to seal it, that is, fry it to give it a crust. well, then coat it with lingonberry sauce. how long should it be fried in a josper? literally warm up for 5-7 minutes for 5-7 minutes so that a crust forms, the glaze bakes and the meat does not have time to burn, yes, it was no coincidence that ruslan used lingonberry sauce, it has a specific sweet and sour taste that favorably sets off the beef, and the final chord: we put the plate, no, no, wait, we put it without the plate, that is, the meat on board, yes, meat on the board, but i like it, it’s like a man, meat, porridge and a man, a 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? first, the smell, the smell is wonderful, and i don’t know what smells brighter, fried meat or caramelized lingonberries. surprisingly, the most important thing is the compatibility of the ingredients in the dish, the perfect combination. i hope it tastes the same. i'm in shock, there is meat

rubber, however, even chicken meat can be hard, here beef on the ribs, there is a word, it melts in the mouth, it really melts in the mouth, now i understand why pearl barley porridge, barley, like it has, well, a kind of neutral taste, and it will never... overpower the taste of bull, beef, but 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 what to order, what to eat. beef recipe. rib plate in berry glaze on rustic pearl barley porridge with chanterelles and melted cream.

we boil the rib plate for 12 hours using the suvit technology, then cut it into portions, which we fry or, as the chefs say, seal it on the grill or barbecue over charcoal. during frying, add salt, pepper and coat the meat with lingonberry sauce. pearl barley pour into a pan of salted water and simmer over low heat for 40 minutes. chop the tits and onions and fry in sunflower oil, at the end of frying , pour in the melted cream into the frying pan and stir, simmer the side dish for 2-3 minutes, before serving, decorate with chopped herbs, have you ever wondered who or what it comes from? name mogilev? if not, listen to the scientists. some of them connect the name of the city with the name of prince lev

danilovich mogiy, who built a medieval castle in the city. others with name prince of polotsk lev vladimirovich or the mighty lion. ayanka 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. this means that this city is strong, proud and royal, just like his. despite the fact that the lion is present in many legends that relate to the city of mogilev, they began to use it as a symbol recently, meet leva from mogilev, according to the old tradition, the lion needs to rub something, if you want good luck, money, it doesn’t matter, rub your hand, if you want to have a tasty snack, rub your tummy, it looks like there is only one step from bronze lions to living kings of animals in mogilev, let me remind you. that the lion became a symbol of the city of magilevo 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 youngsters, stripers and chinchillas from karaganda. but the basis for the siege is the inhabitants of the belarusian forests. misha, misha, misha fedor, misha, whose name is fedor. wow, my dear, i never thought that squirrels can bite, put fingers in cages , fine, one finger. so, this is our elite housing, koterzh, this is khrushchev, this is stalin, the walls are thick, well, everything is like people’s, you can spend the whole day here, look, he plays.

in addition to the usual enclosures, like in a zoo, there are also huge enclosures where bison, roe deer and deer live in natural conditions; to see this, just walk along the pedestrian route, which is equipped along the perimeter behind the siege. climbing up special observation towers, you will appreciate the beauty of the wild nature, but for those whose middle name is laziness, there is a railway here. there is an awesome thing in the bogelevsky zoo. this is a safari almost through the wild jungle on such a magical train. look, this is a real safari. we weren’t fooled, these are truly wild animals in a wild habitat, and we’re on a train. hey hello. the bison are the pride of this siege. they multiply

exponentially and live in herds as in nature. there are canyons in belarus, a real canyon, we can’t believe our eyes, although i actually believe that the canyons were formed here in during the ice age, so belarus has a piece of its own north america. the train often stops because animals run in front of it, actually blocking the path, but they are the masters here, that’s right. in mogilev there is a lane 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 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 on an area of ​​250 km. its exhibition includes more than 200. 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 magilevo there is a suitable place for this, unusual and atmospheric, saturated with the aroma 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 i immediately want to eat it, but there is food that you just want to look at and admire, and

then definitely eat it, i present to you most beautifully. nectarine ears, this is at least beautiful, and also something like a sauce or oil is carefully poured on the side, it is green in color, and if you allow me, i will do it with the tip of a knife, hmm, this is not a sauce, this is if you 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 in this dish there are none, the meat looks appetizing and smells great, i’ll assume it’s lamb, the meat is very soft, not only because it was simmered in its own juice, it’s also very important what part of the lamb this dish is made from, it’s the shoulder part, well, basically the back, there is not that much muscle in the back that... we have turned this piece of meat into something hard, so basically it is soft in its essence, by nature. the meat is topped with a sweet plum-based chili sauce. eggplant, bell pepper, carrots and mushrooms fried in hot and spicy teriaki sauce. it remains to find out why there is a

nectarine pillow here. it seems to me that i figured out why, since this is a pillow, we will use it as a base, put eggplants, carrots, and a small piece of lamb there. let's add a little piquancy with butter, parsley and... i figured out the secret of this dish, it's just what i need, all the ingredients fit together perfectly, four facets of taste are revealed here, this dish is sweet, slightly sour, moderately salty and piquant. in belarusian cookbooks published during.

only for our viewers, we choose best routes. we also decided not to look at overseas countries and arrived in the belarusian city, where alexander vasilyevich suvorov seriously planned to stay for a long time. and we set off on an exciting journey. many centuries ago the lower ones were located here. the castle and the passage, and then the town hall rose, where the city magistrate was located, so the kobrin princes of their squad definitely stopped and feasted here. not so long ago,

by the way, a local resident caught a wobbler with his own weight 41 kg and 2 m long. to show how unusual and wonderful our country is. in america, floating houses are called fashionable. they haven’t yet come up with a term for floating stations; landscapes full of thoughtfulness and sadness enchant even the most fastidious travelers. watch the program of the city of belarus on the belarus 24 tv channel . in mogilev, in some places such

rounded corners of buildings have been preserved. they have such practical applications. according to one version, they were made exactly like this so that the carriage could turn in a narrow alley without hitting the building itself. well, according to another version, this was done for the convenience of a fairly spree person. unusual buildings, one can only 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 is it difficult 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 prefer to think that this... opinion was culinary. residents of prague love baked pork knee, and mogilev residents - baked pork ear. pig ears are boiled, fried, smoked, salted, stuffed

and baked. they are probably eaten all over the world, but they are very popular in belarus. and here is proof of this in front of me: delicious pig ears. but before i try them, i want to know as much as possible. in this dish, tatyana will help me with this, and today she is treating me to pig ears. so, today on the menu: pickled ears, baked ears and oatmeal. i'll start with the appetizer. tell me, tatyana, about the pickled honey ears. we have previously we boil them, then cut them into strips and marinate them. the marinade includes soy sauce, adjika, mustard, vinegar. and a little salt and sugar, dip the ears in this marinade and let them sit for 15-20 minutes, then serve, but 15 minutes is enough for the ears

to absorb. some people may not like it, i really like it, all because when you put a piece of pig ear in your mouth and start chewing, it crunches very pleasantly. it turned out that i’m not the only one who likes crunchy food; about 15% of orders at this restaurant are for pig ears. i understand, why, because it’s very... won’t the baked ones, at first glance, let you down, no, due to cooking, these ears have become very soft, they are much more tender than the ears that you pickled, but at the same time, i want to tell you, they are also much more filling or fattier, why, because when baked in the oven. it

becomes, well, it secretes juice, it secretes, it turns out fat, juice, the marinade is wonderful, it ’s not as spicy as in pickled ears, but it seems to me that it’s ideal for baked ears, the spiciness comes from adjika, the spiciness from mustard, the sweetness from soy sauce, balanced the taste is again a pleasant crispy texture, to prove... that the dish is very satisfying, i specially cut off a piece at the root of this ear, that's right, note that there is fat here, but it is not irritating at all, that is, it is tasty, it is pleasant to eat it just like that the same as in any part of this ear, it’s easier to eat such a dish, but if something terrible happens, having emptied a plate of pig ears, you feel ravenous, order

oatmeal. if you hadn’t said that it was oatmeal, i would never have thought. oatmeal in its own way structure, it is also very similar in this pot to our pig ears, so you eat them, they crunch, as if they are bursting, and the same thing happens with these small whole grains. in a pot there are whole oatmeal, pork, mushrooms and vegetables. we pre-boil oatmeal. at this time, while the cereal is boiling, we prepare the filling, the top, the cap, as you called it, cut the pork into cubes, fry it in butter, together with onions, carrots and mushrooms, then mix it with the boiled we're already putting the cereal in the oven. the beauty of this dish is that the cereal absorbs

fat, should we call this dish fat? people here love to eat it and know how to cook it, but this is just one culinary side, let’s see how the other side, gastronomically, surprises me.

i don’t want the brisk run and the sun, like the rain, the shady forest, the sunny sun, and like our life is based on these fractions, i want to look at this light for everyone zhny zen adkryvatsya for sebe neshta new, we geta so tsikava, where we work together with anyone. from any and belarus. from the first astronaut before participating in the creation of the station. with such projects we will shake up the industry.

well, there are already results, space is yours, as we understand it, space is ours, more accurately predict the weather, track air pollution, for a huge camera on a satellite , the belarusian matrix, now... for the cosmic eye, the integral produces its crystals in such conditions that the speck didn't get in. we can see different elements. and in each there are millions of components, they are like dust, 500 times.