must also insure us against possibly very noble-looking citizens who seem to be ours, but who are either weak or incompetent. your mission is to serve for the future of belarus. the author's project of igor turai is propaganda. watch on tv channel belarus 24. marat kozey, was born on october 10, 1929 in the village of stankova near minsk. his military biography began immediately after the death of his mother, when he and his sister joined the partisan detachment named after.

fifth anniversary of october, where he became a scout. behind battle in january 1943, when a wounded marat roused his comrades to attack and fought his way through the enemy ring, he received a medal for bravery. in march 1943, the young hero actually saved a partisan detachment when punitive forces surrounded the partisans near the village; it was marrat who was able to break out of the encirclement and bring help. on may 11, 1944, near the village of haramitski , a group of partisans was surrounded by the germans, the group commander, mikhail larin, died immediately, and marat began to shoot back, when the cartridges ran out, the hero threw one of the grenades at the enemy, despite the losses, the germans wanted to take him alive, when they approached, fourteen-year-old marat kozei blew himself up with a grenade. for his heroism in the fight against

the nazi invaders, morat kazei was posthumously awarded the title of hero of the soviet union. the project was created with the support of the national. tourism agencies and the ministry of antimonopoly regulation and trade of the republic of belarus, when the soul pushes, move forward, and keep up from the heart, the stomach sings, and the thirst for adventure travel is there, 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 in the suburbs and napolesie, we go on a journey to create a gastronomic map of belarus. i continue to explore mogilev, a city where there is something to see and 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, mogilev tried on the role of the political capital of belarus for 2 years. it didn’t work out, 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 new ones are created on their basis. belarus. this is a city for walking, it’s very easy to work up an appetite here, well, demand creates supply, in the city center alone there are more than 250 cafes and restaurants, but this does not mean that all culinary offers are concentrated exclusively in the city center, in other areas you can also find a lot of tasty things, hello my roll, hello eclair,

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 the goodies, together with the cute doll interior , completely deprived me of my will and i hit all the hardest, please make me a cup of espresso and honey cake, no, napoleon, no, but pistachio with strawberries, no, maybe bird’s milk, how difficult it is to choose , when you have 70 types of your favorite sweets in front of you, oh, let’s go with the classics, a cup of coffee and a croissant. which one do you like: classic almond with chocolate cream or with vanilla? let's have an almond one, okay, my morning starts with a cup of coffee, a croissant in pleasant company. angelo, good morning, good morning, is it true that you have 70 types of cakes, that’s right, 70

types of cakes, we can count them ourselves, no, we’ll count them, and you’re familiar with all the cakes, you know everything, yes, ok, list it for me. at least 10, at least 10, honey cake, miring roll, classic croissant, almond croissant, frisier cake, van gok cake, madeleine cheesecake, and cheesecake, everything is enough, but it seems to me that for many viewers now the hormone of happiness from sweetness is just 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 probably know them, and

you know, i don’t know what their names are, but i know when someone comes in, you know, 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 items, of course, that is, we know everyone, they know us and therefore, well, how we have a family home cafe, i readily believe , that having plunged into this cozy sweet atmosphere, people come back here again, endorphins demand, oh, it’s still warm, how nice, yes, you know, we prepare crossans ourselves, on the night shift the speakers work in the morning, we have the freshest crossans in city. what else did you bring me here? a we also want to invite you to try our mirenga roll, it should taste even better, because it is made from delicate mirenga, whipped 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? it has a very soft consistency, as if it were pudding and ice cream, and this is a cake, well , well, some kind of so that you understand, it is very similar to butter cream with the addition. vanilla and wonderful fresh accents of fresh blueberries. have i listed everything, or is there something else here? there's also pistachio here. and a pistachio. as a person who ate

a croissant with a miringue roll in the morning, i can confess that i start the day with such a breakfast. the idea may not be the most useful, but it is very positive and delicious. draw your own conclusions. a few kilometers from mogilev you can easily find yourself in 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 exactly a museum. he was created without the use of ancient materials and authentic exhibits. it would be more correct to say, a beautiful stylization based on the motifs of belarusian life. century, what a fabulous oven, it feels like the door is about to open and pies will fly out. 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

assumes that in one day, walking here, you can master all the ancient belarusian professions. i think i've found mine. they say you can try moonshine here, but i won't. the dish is called patata, which translates as potato. well, from english, probably from spanish, from any language, potatoes and even in south africa, potatoes, in addition to potatoes, the preparation of this dish involves: brisket, cream, cheese, fried onions and spices. the concept of this dish is that everything here is cut into small cubes, literally centimeter by centimeter, that is, we take bacon, cut into cubes, potatoes into cubes, we will boil potatoes, cut into cubes, none.

salaries, of course, that is, i’m basically on i wish i could work for you in the kitchen for free, well, yes, probably yes, all that remains is to boil the potatoes, the waste will be calculated with yours , as most people do, fill it with cold water, professionals say, this is a blatant mistake, in the process of such boiling it loses most of nutrients, so putting raw potatoes in boiling water is the right decision, so the water boils, don’t forget to add salt, salt to taste. as i understand it, yes, yes, salt to taste, our next ingredient is bacon, we cut that too

in large cubes, yes, you can even cut it into smaller ones, the first thing you need to do is remove the skin from it, you say it’s the most delicious, well, if you want, we’ll leave it, we’ll leave it, we’ll leave it, it’s decided, here’s a plate so you don’t get bored, o’ okay, 3 minutes and the potato cubes are ready, what should we do with it? we must survive him. 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. and smoked cheese, but for some reason, the smoked one adds

more tenderness to the combination with cream. when the fat starts to shoot, it means it's time to add potatoes. is everything right, should we pour it here? yes, yes, yes, pour out the potatoes, mix it all well, it would be better than using your hands. in the meantime, go ahead and grate the cheese, as i understand it’s parmesan. it was created in order to rub it, which means you need to rub it. towards the end of frying, increase the temperature. we need a completely hot frying pan to pour the cream and add the cheese. fill in add cream and cheese. now you need to mix it all well, just don’t over-mix 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. okay, what does cheese do? it

binds the ingredients. yes, it adds the final note to this dish, it completes it. the final chord, it does n’t last long, i can already feel that the cream and cheese have thickened and tied the potatoes and bacon together. luchka would be here again. well, we have an onion. and now all that remains is to sprinkle with fried onions. it turned out to be a very simple and understandable dish, this is the kind of food we usually order in restaurants, something that is simply understandable. now we’ll find out whether it’s tasty. by the way, you can eat this dish with a fork and spoon. the first is more aesthetically pleasing, but the second is easier and tastier. i hesitated. leaned towards the fork, the dish seemed to be pulled together by this cheese, it

held perfectly on the fork, okay, let’s try it, very unexpectedly, in fact, in essence the 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 clearly felt, 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 the potatoes and cut them into small cubes. bring the water to a boil, add salt and add potato cubes. 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 to brisket potatoes. closer to the end of frying. its sacred meaning: you see, there are chairs around the perimeter, on each chair there is a sign of the zodiac, so you need to come here, find your chair, sit on it, make a wish, it will definitely come true, i’ll go look, you think, the fulfillment of wishes is another tourist bait, but no, this is an almost true story that

the creator of this sculptural composition, vladimir shbanov, consulted with whom do you think before starting work? that's right, they helped with astrologers too him to place the pieces correctly. because how worn these chairs are, you can judge people with which zodiac sign they have the most in our country. gemini, may 26. of course, there may not be 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 are immortalized here, including: athletes, musicians and scientists. there is a wonderful tradition in mogilev, despite the hot weather the sun or the pouring rain now, exactly at noon at 20:00 at sunset a bugler appears at the town hall and plays his beautiful melody. magislav first appeared on the balcony of the city hall on june 28, 2014. according to

the legend, which was invented by the magilevsky sculptor andrei vorovyov, 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. the young bugler took the request of the city residents more seriously, and now every day he goes out on the balcony of the city hall with a bugle and plays the anthem of mogilev. what is happening in the european union, but this is a classic example when, by geopolitical means, a potential enemy is removed in socio-economic terms, there politically, was actually raised by the anglo-saxon countries, great britain, the usa, this modern ruling elite, their personal the future is secured, but they

pay for it by defending american and british interests in the european union, destroying it. this week, for example, the system, as they call security, was completed, this cyber security system has completely surrounded our union state, military power and sovereignty are what will ensure us non-participation in the war until the last, the only time we enter the war, if anyone - he will interfere, he will interfere, he will destroy, peace negotiations, they are disadvantageous to the west, they are doing great work in the military-industrial complex, the wall street journal writes, the growth rate of us industry for the first quarter. everyone must unite. the project is objective. if we want a future for our children, then we will not miss new episodes on the belarus 24 tv channel. we will prove that belarusian cuisine is not only potato pancakes. see

for yourself, because cuisine is a reflection of the history, culture and character of the people. hello, my roll, hello, eclair, hello, my potato, how i missed you, how i want to hug you all and, of course, eat you, we will learn more about the historical past of belarusians, the dish is called patata, which translates as potato, well, from english , probably from spanish, from any language, potatoes, and even in south africa, potatoes turned out to be a very simple and understandable dish, this is the kind of food we usually order. something that is simply understandable, we’ll show you what they eat in different parts of our country, and tell me what kind of desserts are on our holiday table, makovnik? mazurka and arhas, and this is all the dish that is described in the poem pantadeus, you should definitely re-read it, watch the food project anywhere on the

belarus 24 tv channel . the pedestrian street in mogilev is seething, everything changes here during the day, the mood, the 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 author's cuisine, this is the concept, when you see how your cheesecake is baked or your busturma is dried, it evokes absolute trust, and the new culinary

philosophy that the chef of this gastro-paradise adheres to causes absolute delight. kirill studied at culinary school for a long time magic and now, at 26, he has become a real culinary wizard. kirill, tell us about the concept of your cuisine, and one way or another we... belarus, and the problem is that we cannot follow the fate of our roots, no matter how much we want it, because the tastes are all the same potato pancakes, sorcerers, there i don’t know, pancakes are a sokvishchenko, it’s all there , it’s genetic, we don’t do it, as we don’t want, and the essence of this, the essence of the current cuisine, the essence of what we do in general, is to get the taste, then old slavonic, old belarusian, then , what we were taught by our grandmothers, our mothers, grandfathers, and so on, and get it in a new interpretation. in other words, kirill wants to combine modern culinary trends with the original taste of belarusians. ice, surprise me, what will we cook with you? from the cis , now the same cheesecake has arrived, it ’s called basquito cheesecake, but i found one problem, i ate this

cheesecake once in my life, i’ve never eaten this cheesecake, now we’ll surprise you, and what i tried is that do we catch that this is not that, because the cheese that is banal they use it, we can’t get it, well , as if we can, but why bring it from somewhere, there are big markups and so on, because it will be cleaner like on an airplane, that is , well, no, but we understand, we... good, yeah, great, it's sour cream, we can't wuxi, cream, sour cream sour cream, we can't wuxi, because we don't need that either, we love sour cream, we won't go anywhere, no matter how much

you want, what no matter how fancy cheeses you buy there, there’s another problem with our genetic memory, it’s everywhere, it’s in music, and there in some memories, a video in perfume, i mean, yes, when there’s some old smell, oops, it reminds me of something, yes, there’s the same problem, we can’t get away from it, because we have it laid down, why why, why something new? what belarusian can get away with sour cream, no, it’s a defeat, no one will leave, then add cream cheese or cheese to the curd paste, eggs, vanilla and a celebration on the street for all those with a sweet tooth, condensed milk, without it, by the way, there will be no sugar , we won’t add sugar at all, then why not condensed milk and sugar, yes, when i was working on this cheesecake, in order not to collect, i probably transferred one and a half of my salary for... in order to find condensed milk, roughly speaking, let's say it this way, for baking you need to preheat the oven to 230° only then send an hour there, for exactly 25 minutes, then

what else do we have, the second one that finishes off just for the closing circle of tastes - this is our kholva, yes , this is such an old soviet, let's say, delicacy, and we will take the same thing that was there then, and we let's take it and turn it into our new one a new topic, but the cake is already baking. yes, this is just a combination of tastes, that is, the same viennese waffles that we are used to eating in the morning, but in principle that’s all, and even then i don’t know who is used to constantly eating viennese waffries in the morning, scrambled eggs, for example, well

okay, the taste is really familiar, and even more so, especially the egg, that is, the taste is again what we are used to, but ours is strong on fried potatoes, but this is 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 the one hand i see a viennese waffle, something sweet is projected, something so tender, on the other hand, it’s crap . belarusian potato pancake. what are you used to eating potato pancakes with? with sour cream, float shallowly. now you will see what they should be eaten with in the new belarusian cuisine? we'll take any green, and this is spinach, arugula, lettuce, whatever your heart desires, yes, we'll take our manner, this is our local rukula, so, i love rukula, then we will take salty trout, you can take any trout, there are gravoxas, fresh, freshly salted and so on, i like

smoked, i don’t know, i just love it.

in general, caviar is probably a tribute to old slavic cuisine, it looks delicious, as you correctly noted, we can’t escape the potato pancake, and that’s good, but only a modern potato pancake, in haute cuisine it should look something like this, give or take , it can be better, i promise that i will taste this culinary masterpiece a little later, it’s time to take the cheesecake out of the oven. after baking the chisik should be a little brew for how long? and at least eight hours, this is just for sure stabilization and this is what we actually got, a huge, weighty and probably very tasty cheesecake, by the way, i note, it smells like a casserole, yes, we decorate the cheesecake with prepared cream with chocolate cookie crumbs, we will add again another taste of childhood, this is raspberry. is this

candied raspberry? this is better, at first we took freeze-dried raspberries, but i didn’t like them, they were dry, we took frozen ones, yes, they will have a trail, again a banal, let’s say, tribute to our forests, because it’s under our feet now, well, it’s delicious, it’s ah-ah, after all, after all, the influence of modern cuisine has touched you, remember mousse cakes, which are sweet and sour at the same time, so you also added a little sour here shock, this... a combination of tastes so that you are thrown from right to left, this combination of texture is soft with crispy, sour with sweet, salty with sweet, well, that’s it, it’s ready, together we’ll cook it, together we’ll try how to eat it correctly , well, the first rule, that is, in order to when you bring something like this, a dish like this, you have to eat it all at once, it has to be done in one simple movement. oh, well, well, well,

yes, i can’t describe this taste, it’s just fantastic, the cheesecake has an unreal texture, the thinnest crust on top, holding back the most delicate cream inside, and this tenderness has been achieved.