everyone is a little away from the moment when the regiment was redeployed to belarus. she had 136 combat missions. on september 23 , 1943, komarin was the first to be liberated in belarus. operation bogration began. diaries of combat missions. reports in red star in soviet belarus about the exploits of brave girls, in them about gomel resident polina gelman. then the first task was to expel the enemy from the belarusian soil. smyrna. at ease. today we will make some noise. in the literal sense of the word. our tanks will be there at night.

we must pull ourselves to the front line with the roar of our engines muffle the roar of moving tanks, the enemy should not know about the impending attack. all night the regiment's planes buzzed over the front line, the next morning the bell rang at headquarters, and the tankers thanked the girls. great, the guards were making noise. pilot. with units of the red army they moved west, expelling the fascists from belarusian soil. for gelman, then there was poland, germany, the last combat mission on may 5, 1945, the bombing of the positions of the germans who refused to capitulate. edited by soviet belarus. successfully changed

the material, instead of the editorial, decree of the presidium the supreme council of the ussr on awarding the title of hero of the soviet union to senior lieutenant polina vladimirovna gelman, for the exemplary performance of combat missions, and the heroism and courage shown at the same time. comrades, polina gelman's award list. comrade gelman, he has been at the front of the fight against the german invaders since may. 1942 from an ordinary gunner bombardier rose to chief of communications iskadrilla during the period of hostilities personally carried out 857 combat sorties at night as an aircraft navigator in a 2-2 aircraft with a combat flight time of 1058 hours, has a total 1,300 hours of flying time, dropped 113 tons of bombs to destroy enemy troops, as a result of bomb strikes, great damage was inflicted on the enemy, oh, what great girls, so young... young, and over the years of battles their

forty-sixth guards regiment committed more than 24 thousands of combat sorties, among them our belman polina vladimirovna, a gomel resident, it is difficult to imagine that 59 pilots who flew the u2 were awarded the title of heroes of the soviet union. pilots of the famous forty -sixth. vardiysky bomber aviation regiment. galina dakutovich's feat during her lifetime was awarded the order of the red star for 101 combat missions, a medal for the defense of the caucasus, and the order of the patriotic war. she was awarded the first degree posthumously. she was only 22 years old.

the news of the victory found us in a german city. for most of april, our regiment guarded railways, crossings and paths leading to forward positions, repelling enemy air raids. when the command announced ... the complete surrender of germany, great

joy was enough for us, we won, we are alive, we will live, the realization of this is literally overwhelmed us. a damaged but working fountain was found on one of the city streets. of course, all the girls wanted to get themselves in order. while washing, we noticed a boy peeking around the corner of a dilapidated house. he was holding a can in his hands, apparently he wanted to draw water, but when he saw the russians, he got scared. i decided to cheer him up by saying in german, a very good german boy. he nodded his head and thanked him quickly. disappeared into the ruins, not even 10 minutes had passed when a gang of children, with buckets and bedons, were rumbling along the bridge i ran up to the fountain with strollers in which there were flasks, but the children were in no hurry to get water, they looked at us carefully,

whispered to each other, and we, having lined up and singing, went to the regiment's location. shouting hitler kaput, the children, forgetting about the water, joined us. women came out from the basement of the ruins to the song and also followed us; ordinary german people, as best they could, expressed gratitude to us for liberation from fascism. yae history -

ministry of antimonopoly regulation and trade of the republic of belarus, when the soul pushes you to move forward, and keep up with your heart, your stomach sings, and there is a thirst for travel and adventure, 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 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 compile gastronomic map of belarus. the non-fresh menu included vilna cheesecake, a recipe from the past, paradirilovski stew, simple a dish worthy of a prince, nyasvizh salad, you wouldn’t recognize it here, nyasvizh cutlet, an expensive option, pyzy, they don’t make these anywhere else, black panna, a dessert in which berries beat sugar. nesves, in general, is a small town, but every gourmet should come here, all because several very famous dishes are named after nesves, which is what i came here to try. people go to nesves

to see the castle, the farny church, everything connected with the rodivils, and this is understandable, since they are included in the list of the world unesco heritage. i went for another, for monuments of the soviet culinary tradition , the nesvizh-style salad, the nyasvizh cutlet. these two dishes were once very common and differed greatly in taste, depending on the place where they were prepared. in nesvezh, i hoped to find a standard and combined the search with a walk around the city. in nesvezha there is something to see besides the castle. slutskaya gate, urban development and , of course, a chic complex of shopping arcades and the town hall on the square. in shopping arcades. to this day they sell all sorts of necessary and not so necessary goods. the town hall has changed its profile, the city administration no longer sits here, it is a museum. the town hall is considered to be the oldest in belarus, it was built half a thousand years ago, since then it has been rebuilt more than once, of course, but

basically it is still the same building of the 15th century. in addition to the museum in the town hall there is a small cafe, they do not serve cutlets or salad here, the establishment has a bias towards sweets, but there is something else here. at the entrance there is a promise that branded stale sweets are always available. and it’s true, they didn’t deceive me if i haven’t found the nesvizh cutlet yet. we'll try the stale candy, please! wonderful in the spirit of traditional soviet sweets with crispy wafer and good chocolate. the feeling of something familiar in the taste of this candy was not accidental. it is made by a large and famous belarusian confectionery factory. we have been absorbing the handwriting of its technologists since childhood with every new year's gift. but if you open it. take a couple of steps inside, then you can try something that is now only prepared outside the classroom. meet me, no, this is not

a cupcake, as you thought, this, in my opinion, a true candidate for unesco's intangible heritage list. let's get acquainted, buddy. this is a vilna cheesecake, it looks very modern, but in fact it is a guest from the distant past. this dessert is a couple of hundred years old. the recipe for this cheesecake has been found. in the book of radivilovsky recipes, translated to our employees from polish, now we can use it and treat everyone with such a cheesecake. the vilna cheesecake has a simple composition, but all products must be of the highest quality, the fattest cottage cheese ever there are eggs, dried apricots, orange zest, a little sugar and herbal tincture, this is the most expensive drink in the city, this is slyness, because vilinsky. only it looks like a casserole, it is prepared differently, the process consists of a set of technologies from a world

without dyes, flavors and cheap sugar. let's try it and see what happens. so, the most, as you said, expensive, the most expensive stale casserole of all the most expensive stale casseroles. this is the smell of freshness. no, but i don’t know what it smells like, i’ll try it now, i’ll say it’s very a fresh, very tasty dessert, i’m not surprised that it was on the prince’s table, because i would have had breakfast like this every morning, the taste of the cheesecake is not sweet, it’s sweetish, it’s somewhere in the background, and the orange dominates, pure and delicate, like the consistency of the cheesecake itself. the history of the place is the same resource as timber, ore

or oil, it is not enough to have it in stock, you need to be able to extract it and use it, i must say, they learned to squeeze out the name of the rodivilov stale very well, if everything that is called in rodivilovsky was renamed in nesvizh, then it would be possible to open a specialized restaurant, i am sure that the dish that i dined on would be on the menu of this establishment. place, this is a radevilov style mushroom stew, just look at the presentation of this dish, it’s not just beautiful, it’s very interesting, look, this is a real bread pot, i don’t know how this stew got to the rodivilians, but it appeared in the medieval czech republic, which was famous for its sorcerers, huge castles and very poor peasants, it was they who came up with such a stew, or rather served it. the fact is that these peasants had practically no dishes, so they did it as

best they could, that is, they baked the dishes from bread, we open it, i’m even a little worried, because i don’t know what awaits me inside, wow, it looks very appetizing, by the way , pay attention to the caps, the letter p, which means birth, we’ll put the cap aside, take a spoon in our hands, the stew is very thick, but... it seems that this is how the soup should be, this is not some kind of mushroom soup, thick, rich probably very satisfying, by the way, the beauty of this serving is that along with the stew you you can walk along the side of this bread pot, collecting crumbs that will make this dish even tastier, so let’s try it, try to guess the ingredients. mushrooms, onions, most likely sautéed, sauteed carrots, and

almost everything, although no, in fact, the thickness of this stew is, you won’t believe it, oat flakes, there are a few seasonings here, they slightly highlight the mushrooms, but do not at all interrupt their taste, in in principle, it seems to me, in medieval, especially peasant cuisine, seasonings... in principle, except for this there shouldn't have been any dill. i now understand perfectly why this dish was once very popular with my medieval commanders, who introduced it into the army diet for their troops. it is very satisfying, and it seems to me that if you eat such a pot at least once a day, you can perform incredible feats. in general, theoretically, based on the totality of its characteristics, radivilov style chowder is a hit in set meals, cheap, very filling and fun. pieces of the plate

can simply be torn off and eaten. unlike the czech peasants of the middle ages, tourists in the stale ones are not so hungry as to eat a pot of bread whole; you can take it with you to feed the ducks in the ponds near the castle, there are a lot of them here; they willingly communicate with tourists. i found out about this too late and from chagrin my appetite worked up. after long walks, i finally found what i was looking for for so long, a quiet place with a beautiful view and the legendary nesvezhsky set, this is nesvezhsky cutlet, nesvezhsky salad and, i don’t know what it is, but it sounds great, pyzy with mushrooms, please , of course, pyzy in

the nesvizh set was included for a reason, there is an ironclad justification for this, but about this: its time, let’s start with the nesvizh salad, i would like to pay attention to the presentation of this dish, but you don’t have to eat it, you can just look at it for a very long time, layer after layer layer, looking at all the ingredients of this little belarusian masterpiece. i admit, i didn’t recognize the nesvizh-style salad, because it usually looks different, no one lays out layers, the ingredients are simply chopped and mixed, but i don’t care... boiled beets , diced, chopped potatoes cubes, and onion cut into rings. and we got such beauty. if

you can’t remember where you met this set of products and at the same time you’ve never tried a salad in... ifshka style, i’ll tell you, this is selts under a fur coat, the only difference is in the apple, the paradox is that on the one hand, some they still put apples in the herring under a fur coat, on the other hand , they are not in the classic stale salad recipe, although who are we to teach the locals how to make their signature salad when it’s stale, i want to tell you that there is there is a definite advantage when the ingredients are cut into large pieces, the flavors do not mix with each other, losing their individuality, here... each ingredient plays its own, and i will note the main role: the salad is dressed with mayonnaise, which can ruin everything, just like taking too much and simply drowning it in itself ingredients, and quality, but he only made this stale salad better; after the salad , the cutlet amazed me with its appearance, large, crispy , juicy, it was beautiful, before the cutlet was not

a hit, it was actually a must-have in any dining room you could try it anywhere, but now you can’t find it during the day, but i’m still lucky, i ’ll try it right now. this option was not at all similar to its relatives in the student canteen, then he came up with the nyasvizh cutlet, history is silent, but it’s a pity, i would like to know how a dish named after a provincial belarusian city appeared in the book of recipes for soviet canteens and restaurants, ideally named after a provincial belarusian city. minced meat, pork, mixed with garlic, there’s plenty of it here, it’s wonderful, it’s clear that the cheese is of high quality, it’s they didn’t skimp on the mayonnaise here, the cutlet has an interesting consistency, you can feel the pieces of meat in it well, their natural fibrousness, nothing in common with the usual

minced cutlet, perhaps this dish can actually be recognized with your eyes closed, according to gost... the cutlet is not osvizh, this is not a cutlet at all, it is equated to fried meat, all because it is made from minced pork, it is very easy to spoil it: if the pork is very fatty, you want to go cheap, then the cutlet will turn out tasteless, here, in my opinion, everything is fine, look, not a piece of fat, the cutlet was a success, i’ve come across cutlet salads in canteens and restaurants outside of nesve. we met pyzy for the first time, but we definitely had to try them, in general, original pyzy, this dish is akin to simple dumplings or zeppelins. well-known to everyone, but fresh here, pyzy is prepared in its own way, and i hope they will be just as tasty, look how beautifully

appetizing they look, pyzy is a dish of ukrainian, polish and belarusian cuisine, but i have never seen them on a menu: pyzy are made from cottage cheese and potato dough, although in ukraine buckwheat is more common, the pyzy filling is minced meat with onions, then they are fried or boiled, as is customary. in poland, in ukraine, in belarus, but not here. here, freshly, it is prepared from mashed potatoes, which are fried in breading. and the most important thing is the filling. here it is not meat, it is made from onions and mushrooms. in my opinion, the perfect combination. on the menu, pyzy is listed in the garnish section, but it is a completely independent dish. and again big ones pieces of mushrooms, large pieces of onion. gently wrapped in puree with a crispy crust, feel how delicious it is. this dish is very

popular among locals. new portions were constantly being carried past me; in my opinion, this is the best assessment of quality. and you know, considering that this is an original recipe, it is worthy of the name “stale pyzy”. if you feel stale, be sure to try something that has the stale prefix. and then i realized something: outside of the rich history, there is something that no one pays attention to. it's a tradition to invent and discover in cooking. something new. an unknown chef, clearly with local roots, developed a recipe for nesvezh cutlet, another made his own modification of herring under a fur coat and got a salad in nesvezh style. it's nice that this tradition is alive. there is already a new popular delicious dish pyzy, the name of which just needs to be added. the city only makes fresh black panna, it is a mousse dessert that is difficult to prepare at home, but it is possible,

they are dedicated to their work, i am proud that i work. at an enterprise that makes special equipment that helps save of people. our quality, your safety protection. our company is famous for its traditions, as well as for many dynasties of cement workers. ready to share knowledge. in 1933, the state commission signed an act of acceptance for operation of the cement plant. the first tons of krichev cement were on...

watch on the belarus 24 tv channel. let's where do we start? we start by preparing the biscuit. the sponge cake in the dessert is slightly different from the usual one, although it is based on the same ingredients: flour, sugar and eggs. will we have a big dessert or not? we we make restaurant preparations. this will be six small servings, but the biscuit is enough for, well , 24. the first noticeable difference between the black panna sponge cake and the usual one is

that cocoa is added to it. let me pour this out, because cocoa, like magic pollen, is poured into our future biscuit dough. everything is ready, they put it there. so, what else do we need? baking powder. here's the baking powder. after everything i said, it somehow sounds like this, it’s ugly, but without it you’ll still be nowhere, well, oil, under the sun oil, when you if you are preparing soup or barbecue, then the exact weight of the ingredients is not critical, you can go by eye and feel, the confectionery business does not tolerate such an approach, precise thundering is the basis of the craft and the secret of success, why did we do it all like that? , you can just tell by taste or? it's just a pre-prepared blank, a pre-prepared blank. the dough is whipped with a mixer and it turns out to be quite liquid, so that you can pour it into a mold lined with parchment. at least once i

i can do something professionally, just pour it out and smooth it out. the biscuit should be thin, this is another difference, in this dessert it is just the basis, which should add its own note to the overall taste, but not suppress it, it relaxes. i did everything well, but alexandra found something to fix. probably in confectionery, accuracy is actually extremely important, down to the gram and up to the millimeter. it ’s like it’s our own, look how beautiful we’ve got, it’s really beautiful, and also very tasty, in the oven, yes, making dessert goes on without pause, while the biscuit is baking, it’s the turn of the mousse, how to make mousse, we take currants, so these are black currants, let’s make sure that they are a little sour, but this seems to me to be

just right for mousse. add sugar there. what do we do next with these currants covered in sugar? we boil it so that the berries release all the flavor. and so the berries are simmered in syrup, the sponge cake is baked in the oven, and we begin cooking with the most important thing in this dessert, mousse. it seems that being a pastry chef is as much about multitasking as it is about precision. for for mousse we only need three ingredients. cream, sugar, cream, sugar and mixer. beat and set aside, this is not a finished product, but a base that still needs to be worked on. the currant sponge cake is ready, these are also still semi-finished products. the kurzh is cooling, and while it is cooling, we are chopping the currants, show us how to do this? we wipe the currants from the peel and seeds, it’s not very pleasant when they come across them in the dessert. look how much so

-called... currant cake we have left, a lot, that is, per kilogram of currants, there will probably only be half a kilogram of the necessary material left - for our mousse material, well, yes, puree, very similar to puree, although i would say that it is jelly, a little currant puree, literally set aside a few spoons, it will be needed later, add the rest , on what the whole dessert rests, not only black panna, all mousse desserts in principle, add gelatin and pour the mold, since we have a two-layer dessert, fill half with black currants, the dessert is two-layer, where we will put our cake, you you'll see everything when when preparing the black panna dessert, then flame and ice are used, the biscuit is baked in the oven, and

for the rest... we used a device for quick freezing, but a regular refrigerator will do the same, only it will take more time, in the meantime the biscuit has cooled down, to assemble the dessert you can’t use a warm one, or worse, a hot one, everything will melt instead of being beautiful , it will turn out to be slushy, the cooled biscuit needs to be shaped, nothing complicated, a mold, like in childhood, a biscuit, almost like a sandbox, let’s go. well, so you understand, we got these pucks, that’s all, yes, great, take them out, that’s all for now with the sponge cake, we are waiting for the currant jelly to harden and are ready to continue, we need to add a second layer, for this we return to the whipped cream, slightly modify it, the second layer, whipped cream with sugar, mix with

dissolved gelatin . you no longer need to beat with a mixer, you can just mix it correctly, and also pour it here, and also pour it here, well, let’s do it more accurately, back into the cryochamber, when the jelly has hardened, the stage of assembling the dessert begins, the mousse is laid out on the biscuit base.