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at the steps of these ladders the muscles of the saints were mortified and as a matter of fact, as soon as they stood at the altar, it was necessary to pay attention to these ladders and the faithful ceremonies of this ladder on their knees. cultural-asvetnitskiy project, architecture of belarus. architecture has no such thing as lapses. little ones at the end there, dze yana pavina was little, here the little ones were cut up, pavina there would have been a dry acno, and there is one. gladzice. tv channel. 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. the soul pushes, to move

forward, and to keep up with the soul, the belly sings, and there is a thirst for adventure travel, on the way you like to eat somewhere, always, food anywhere, belarusian cuisine is not only potato pancakes, see for yourself, after all, cuisine is reflection of the history, culture and character of the people. we will show what is going on in the west and in the east of our country, as they cook in the suburbs and polesie. we are going on a journey to create a gastronomic map of belarus. i continue to explore mogilev, a city where there is a lot to see. there is always

something to try. pastry shop in the area. start your day with a dose of endorphins. even if you know 20 potato recipes, you definitely haven’t heard of this. carbonara in belarusian. new culinary philosophy. belarusian recipe for european cheesecake. once upon a time, almost a century ago, 2 years ago i tried on the role political. belarus didn’t succeed, minsk retained this title, vitebsk somehow imperceptibly, but very firmly became the cultural capital of our country, and mogilev, in my opinion, can and should compete for the title of culinary capital of belarus. all the prerequisites for this exist. culinary traditions are not only respected, but on their basis a new belarusian cuisine is created, which i will now introduce you to. hey, after all, the beautiful city of mogilev is a city for walking, here.

it’s very easy to work up an appetite, well, demand creates supply, only in the city center there are more than 250 cafes and restaurants, but this does not mean that all culinary offerings are available. hello my roll, hello eclair, hello my potato, how i missed you, how i want to hug you all and of course eat you, i admit honestly, i’m not a big fan of sweets, i’m closer to meat and fire, but these delicacies along with a cute doll the interior completely deprived me of my will, and i hit all the hardest. please make me a cup of espresso and a honey cake, no, napoleon, no, but a pistachio with strawberries, no, or maybe bird's milk, of course it’s hard to choose when you have 70 types of your favorite sweets in front of you, ah, let’s go with the classics,

a cup of coffee, a croissant, would you like a classic almond with chocolate cream or with vanilla, let’s have an almond, okay, my morning starts with a cup of coffee, a croissant in a pleasant company. angel, good morning, good morning. is it true that you have 70 types of cakes? that’s right, there are 70 types of cakes, we can count them ourselves, no, we will count them, and you are familiar with all the cakes, you know everything, okay, list me at least 10, at least 10, honey cake, miring roll, croissants, classic croissants. everything is enough, but it seems to me that for many viewers now the hormone of happiness from sweetness is simply off the charts, but the most important thing is that all this is useful, well, at least not harmful.

this confectionery does not use any mixtures or chemical additives, only natural products, real cream, butter and almond flour. it’s early morning, while we were getting ready for shooting, at least five regular customers came into the cafe here in 5 minutes, that is, there are a lot of people here, and these regular customers, you you probably know them, and you know, i don’t know their names, but i know that when someone comes in, you know that there’s a man who comes to us in the morning, he buys one or two baguettes, a married couple comes, here they are they take two cappuccinos and some desserts, well, they try new things, of course, that is, we know everyone, they know us, and therefore, well, we have a family home cafe. i readily believe that having plunged into this cozy, sweet atmosphere, people return here again and again. endorphins are required. oh, still warm, how pleasant. yes, you know, we prepare crossans ourselves, during the night shift, bakers

work in the morning; we have the freshest crossans in the city. what else did you bring me here? we would also like to invite you to try our miringue roll. and it should taste like that. it’s even better, because it’s made from tender mirenka, beaten egg whites, sugar, sweet mascarpone cream and bright fruit decoration. well, hello, myringue roll, how beautiful you are, how deliciously smelling you are, how tender you are, and how can i eat you now? very soft consistency, as if it were pudding or ice cream, and this. cake, mm, well , okay, some kind, so you understand, it’s very similar to mm, buttercream with

the addition of vanilla and wonderful fresh accents of fresh blueberries. i have listed everything or is there something else here, there is also a pistachio, and a pistachio, like a person who ate a croissant with a miringue roll in the morning, i can confess that starting the day with such a breakfast, the idea may not be the most useful, but it is very positive delicious, but draw your own conclusions. a few kilometers away from mogilev you can easily get to a belarusian village of the 19th century, this is the name of the ethnographic museum known throughout the region, although, strictly speaking, this is not really a museum, it was created without the use of ancient materials of authentic exhibits,

or rather, a beautiful stylization based on the motifs of belarusian life of the 19th century . what a fabulous oven, it feels like the door is about to open and... pies are flying out of there, there are houses of a blacksmith and a potter, a carpenter and a weaver, where you can see how these artisans worked a century and a half ago. the concept suggests that in one day, walking with... here you can master all the ancient belarusian professions, i think i found a culinary shock in a day. the dish is called patata, which translates as potato, well, from english, probably from spanish, from any language, it is a potato and even in south africa it is a potato. in addition to potatoes, the preparation of this dish involves brisket, cream, cheese, fried onions and spices. what is the concept of this dish, everything is chopped here.

most of the nutrients, so putting raw potatoes in boiling water is

the right decision, now the water is boiling, don’t forget to add salt, salt to taste, as i understand it, yes, yes, salt to taste, the next ingredient is bacon, we also cut it into large cubes, yes, you can even cut it smaller, first , what needs to be done is to remove the skin from it, you are the most delicious, well, if you want, we’ll leave it, if we want to leave it, we’ll leave it. it’s decided, here’s a plate for you so you don’t get bored, okay, 3 minutes and the potato cubes are ready, for this dish they should be like italian pasta, al dente, we have potatoes boiled, so now i’m throwing the bacon into the pan, and what should we do with it? to do, we must survive it. i have a question, why didn’t we take raw brisket, but already prepared one?

here, i can tell you that you can use any brisket, but in my dish i work on this product. it's made from smoked cheese, but for some reason boiled-smoked cheese adds more tenderness in combination with cream. when the fat starts to shoot, it means it's time to add potatoes. is everything right, should i sprinkle it here? yes, i pour out the potatoes, mix it all well, it was no matter what, with your hands, but in the meantime, let’s grate the cheese, as i understand it, parmesan, it’s created in order to grate it, which means it needs to be grated. towards the end of frying, increase the temperature. we need a completely hot frying pan to pour the cream and add the cheese. pour in the cream. add the cheese, now vova, you need

to mix it all well, just don’t overcook it, because it should be so creamy, as soon as you see that the texture of the dish is creamy, you can safely remove it from the heat, it’s good that makes cheese, it connects the ingredients, yes, it adds the final note of this dish, it completes it, the final chord, it does not last long, i already feel that... the cheese has thickened, potatoes and bacon have been tied together, onions would be here too, well we have an onion, yes, there is a fried onion, we didn’t miss anything, and now yes, all that’s left is to sprinkle with fried onions, it turns out to be a very simple and understandable dish, this is exactly the kind of food we usually order in restaurants, something that is simple... understandable, is it tasty, now we’ll find out, by the way, there is this dish

you can use a fork and a spoon, the first is more aesthetic, but the second is easier and tastier, after hesitating, i still leaned towards the fork, the dish, as if this cheese was pulled together, it holds perfectly on the fork, okay, let's try it, hmm, very unexpected, actually , in fact... its dish is very similar to carbonara, but here there are potatoes, due to this - the food becomes completely different compared to... carbonara patata is more tender, bacon and potatoes are felt clearly, the delicate creamy taste of the dish is broken up by a bright flavor accent, fried onions the dish is simple but satisfying, a definite plus is the speed and ease of preparation. patata recipe: peel potatoes and cut into small cubes, bring water

to a boil in a saucepan, add salt and add potato cubes to it, boil for 3-4 minutes until... half-cooked. we also cut the brisket into small cubes and fry in a frying pan. when the fat starts to shoot, add potatoes to the brisket. towards the end of frying, increase the temperature and add grated cheese to the pan. immediately turn off the fire. thoroughly knead the dish and wait until its texture becomes creamy. place the patata on deep serving plates and sprinkle with fried onions. after a hearty lunch, you are supposed to sleep only according to archimedes’ law; in real life, it’s simply a pity to waste daytime time, there are still so many interesting things ahead. one of the brightest attractions of mogilev is this square, the square with the astrologer. it is very easy to find, what is its

sacred meaning? you see, there are chairs around the perimeter, each chair has a zodiac sign on it. you need to come here, find yours chair, sit on it, make a wish, it will definitely come true, i’ll go look, you think that wish fulfillment is just another tourist attraction, but no, this is an almost true story that the creator of this sculptural composition, vladimir shbanov, before starting to work, he consulted with whomever you think, correctly, with astrologers, and they helped him to correctly position the figures, because these chairs were so worn out. you can judge which zodiac sign people have the most in our country. gemini, may 26. certainly, maybe there are not more of us. we are simply gullible and more inclined to rely on the will of the stars to solve our problems. by the way, about the stars. this square is also a local walk of fame. the names of honorary citizens of the mogilev region, including athletes, musicians and scientists, are immortalized here.

there is a wonderful tradition in mogilev, despite the hot sun or how it is now about... the rain exactly at noon at 20:00 at sunset a bugler appears at the town hall and plays his beautiful melody. for the first time on the balcony of the city hall magislav appeared on june 28, 2014. according to the legend, which was invented by the magilevsky sculptor andrei vorobyov, a bugler, the son of a wealthy citizen from the times of magdeburg law. once as a child, he accidentally picked up a trumpet and managed to play it so well that the townspeople asked the boy to do it every day. and

we are in the most beautiful place in belarusian woodland, stolin district. the river stviga flows here. well, in the swamps, of course, there was a lot of all kinds of vegetation. and the paleshuks knew their region, their lands well, well used in your life. and my favorite pastime was to take a holey cat and walk like that on the grass and small crucians would fall into it. yana is not at all aware of the ancient traditions.

development trends are dictated by industry, among the priority areas are microelectronics, the development of our own software product and it. belarus is ready to subsidize owners of pill boilers. the country is actively developing an alternative one.

news, analytics, expert comments and interesting facts, see the program events on thursdays on the belarus 24 tv channel, every day. we work hard to ensure that you receive the latest and most useful information. the twenty-minute format allows us to talk about what is happening in belarus and the world. take a linguistic walk around the capital in the company of our guides. find new places on the map of belarus that are definitely worth seeing, and also suggest projects and films that will certainly become your favorites. this and much more awaits you. in the ether 24x7 project, watch on the belarus 24 tv channel.

the pedestrian street in mogilev is bustling, everything changes here in a day. food, lighting, people, but what remains unchanged is the huge number of cafes and restaurants where you can eat delicious food. and if you want not just to have a bite, but to watch the chefs at work, you need a gastrobar in the city center. a gastrobar is an original cuisine; this concept, when you see how your cheesecake is baked or how your busturma is dried, inspires absolute trust. and the new culinary philosophy that he adheres to. the chef of this gastro restaurant is an absolute delight. kirill studied at the school of culinary magic for a long time and at the age of 26 he became a real

culinary wizard. kirill, tell us about the concept of your cuisine: one way or another, we live in belarus, and the problem is that we cannot learn from our roots, no matter how much we want to, because even if all those potato pancakes, sorcerers, are not there i know, condensed milk pancakes, it’s all there genetically, but we don’t understand it, no matter how much we don’t want to, and the essence of the current cuisine, the essence in general... from what we do is to get this taste, here is old slavonic, old belarusian, what our grandmothers, our mothers, grandfathers, and so on taught us, and get it in a new interpretation. in other words, kirill wants to combine modern culinary trends with the original taste of belarusian dishes. surprise me, what will we cook with you? that same cheesecake has now arrived across the cis countries, it’s called basquito cheesecake, but i found one problem, i ate this cheesecake once in my life, i’ve never eaten this cheesecake at all, now we’ll do it. fuck and what i tried, what should we do? i’ll catch that this is not it, because the cheese that they use is trivial, we can’t get it, well, as if we could, well, why bring it from somewhere, there are big markups and so on, because it

will cheesecake according to the plane, that is, well , no, but we understand, we take our position, our, our idea, our foundations, that we need the old taste, wait, the old taste, if we dig into the history of belarusian cooking, we won’t find cheesecake there , let's find a casserole, yes, yes, yes, that's the point, and we'll take ours casserole. basis and following kirill’s logic, we’ll make a basque cheesecake with the taste of casserole, okay, let’s cook, that’s it, let’s go, we have, not mozhevki, sour cream, sour cream, we can’t leave, because we have it too, we won’t get away from this anywhere , no matter how you want it, no matter what fashionable cheeses you take, here’s another problem of our genetic memory, it’s everywhere, it’s there in music, there’s a video in perfume in some memories, i mean, yes, when there’s a smell some old one.

pasta, eggs, vanilla and a celebration on the street for everyone sweet tooth, condensed milk, by the way, there won’t be any sugar anywhere without it, we won’t add sugar at all, where else would there be sugar with condensed milk, right? roughly speaking, let’s say this, for baking you need to preheat the oven to 230° only then send it there for exactly 25 minutes. further, what else do we have, the second one that just finishes off the circle of tastes - this is our kholva, yes, this is such an old soviet, let’s say a delicacy, and we’ll take a toast. from holva, and from

cream, i see that it is quite thick, well, cream, cheese. all ingredients are combined in mix thoroughly in a bowl with a blender, repeat and you won’t regret it, this taste really blows your mind. you mentioned some kind of viennese pancake, i know viennese waffles, what kind of viennese pancake? yes, this is just a combination of two tastes, then bish is also the same viennese waffle that we are used to eating in the morning, and that’s all, right? i don’t know who is used to it, in the morning there are always viennese waffles, scrambled eggs, for example, well, okay, the taste is really familiar, and even more so, especially the egg, i mean, the taste of that, again what we are used to, and our fried pickles potatoes, yes, this is a combination of these two tastes in one, that is, you want to say, of course, i’ll try, you want to say that you bake potato pancakes like a viennese waffle, yes, yes, wow, my brain can’t cope with this very well,

because on one side i see viennese...

it is in front of you, to prepare it , citrus zest is finely chopped, added to sour cream and infused for an hour. the poached egg, traditional for belarusian cuisine, was made in a hurry, well, that’s how they did it, they did it that way, then a little caviar, well what? wait, what kind of caviar is this interesting? this is flying fish caviar, i don’t know, i can’t find it all day long, that we have such a game in stores, and what can replace it, and the toys can be painted with juice, you can fill it.

i’ll test this culinary masterpiece a little later; it’s time to take the cheesecake out of the oven. after baking, the cheesecake should sit a little. how many? and at least eight hours, this is just for sure stabilization. and this is what we actually got. huge, weighty. and probably a very tasty cheesecake. by the way, i should note that it smells like casserole. yes. decorate the cheesecake with the prepared cream and chocolate crumbs.

onto the dish, you have to eat it all at once, it has to be done in one simple movement, oh, um , well, well, yes, yes, i can’t describe this taste, it’s just fantastic, the cheesecake has an unreal texture, the thinnest crust with ...