national olympic committee viktor lukashenko visited the children's and youth sports school, as well as water and ice palaces. and already at 3:00 pm at the mukhavets stadium, more than a hundred people were able to take part in a sports and historical quest around the city. and we came from novopolotsk, we want to try our hand, learn more about pruzhany, we are here for the first time, well, we want to take part and get emotions, such a city is very bright, beautiful, we want to come here again, take a walk here.

come here, my dear, this is the story, you see, i can’t, there was a fire, the monastery burned down, and in the morning they found drowned people in the river, and their faces were recognized as the monks who married lyubomirsky, the daughter of the kroer.

adkryvaytse belarus is appropriate with tv channels belarus 24. winter jumping and natural wealth of belarus. the size of tayamnits can be adshukatsya in braslauschyna. here you will find enchanting lakes with an extraordinary water, called god's water. the name of the lake was inspired by the dzyakuyuchy abras, which reminds us of the waters. vozera is in the shape of a regular circle, which...

the stomach sings, and the thirst for travel and adventure eat, 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 what they eat in the west and east of our country, how they cook in the suburbs and polesie, we go on a journey to create a gastronomic map of belarus. today i arrived in the brew town of lida, this is what was included in my menu. kvass is a thousand-year-old craftsmanship, bottled , with open hooves. the most delicate

dish for the most brutal men. tertyukha, pro-great-grandfather of puree soup. during her existence, lida managed to witness many events. how gedemin built his castle, how jogaila played a wedding, how churches were built and monuments were erected. but few people pay attention to lida’s culinary history, and yet it is very, very rich. lida is a city of culinary brands, and in order to get to know it better, you need to taste it. and believe me, there is something to eat here. and, of course, drink, because first of all, lida is famous for its kvass. the factory is located here known to the whole world, which has existed since 1876. and all this time , brewers, people who create kvass, have been working and working here. get there.

of course, this is the first time i’ve had the opportunity to visit a brewery made in 1910, so i really want to look at everything here, examine it, touch it, but whether it will allow me or not , it will probably still allow me. gennady. gennady is the owner of this brewer, well, to put it mildly, he is the brewer himself, and an excellent physical trainer. hello. hello, weed. eh, a little bit of a remark. i am a tour guide first and foremost. brower is the person who actually made it stole these drinks. well, that’s how it is, yes. just as theater begins with a hanger, so the acquaintance with kvass begins with, no, not with the drink itself, but with its container. most likely, it was in such barrels that kvass was previously... stored, well , a barrel is a barrel, but what interested me in this barrel was, first of all, the cork , please note, it is not simple, but very long, reminiscent of a stake, okay, admit it, what is it for? such ancient inventions, look , faucets appeared much later, with

with the help of this thing you can regulate the pressure of just our drink from the barrel, we tilt the barrel and start like this... i fry kebabs like this, you know, you fill a plastic bottle with water and pour it on, in ancient times people poured it like this, then bottles replaced barrels , here i find myself in the kingdom of glass, one of the most popular convenient containers for storing all drinks is naturally a glass bottle, and the quality of the glass will largely depend on the color of the glass of the bottle, the most common colors are green, brown and...

summer kvass, but i have a chance to find out how it was prepared over the years, there used to be more than a thousand recipes for the production of kvass, now there are probably even more, but the basis is still the good old grain, absolutely true , although in addition to grain you can take beets, and mushrooms and even prunes, which is what i like best, but i prefer the classics, i’ll focus on grain, it is with the preparation... of malt that the preparation of kvass begins, the grain must be soaked, sprouted, dried and fried. if you want to know briefly what the process looks like modern brotheldom, then it’s something like this. and one of the most important stages

of making kvass is fermentation. gen, as i understand it, this is where fermentation occurs. absolutely right. yes, very different from the barrels that were used in ancient times. this design reminded me of an inverted rocket, but there is actually a reason for this shape. why such a part? this is for the convenience of collecting yeast. the fact is that when it is necessary to stop fermentation, this barrel is cooled to -1°. and yeast at such extremes for them temperatures, they don't work, they go into a state of hibernation, so they settle. cooling is necessary for two reasons: first, it separates.

was about 220 liters, now this tank is 350 then, that’s 1,600 times more, the appetites of kvass lovers have increased, unlike ancient times, the modern process of producing kvass is much more technologically advanced, see for yourself, you think, they only drink kvass, they also smell it , the museum has a hall dedicated to it. aroma depending on what type of malt was used and how it was prepared kvass, the smells may vary: nut, honey, honey, chocolate, dark chocolate, absolutely

right, you want to say that all this, all these subtle shades, aromas, tastes, subsequently, this... is made without using direct chocolate, honey and nut, that is, just malt or just roasting, the degree of roasting of the malt is one thing, the second nuance is exactly this: well, for example, how to achieve the ideal smell of chocolate, the degree of roasting of the malt, that is, we just roast the malt very strongly , that's why you're deceiving me, but if you break it a little technology, then you get a radically different option, these bottles contain spoiled drinks. absolutely true, why are they spoiled? well , there can be many nuances: a bad cork,

that is, a bad closure, or during the bottling process some foreign substances, uh , some bacteria got in there and you might end up with such an unpleasant smell, i’m deliberately putting it off because i’m really afraid to smell it , but i’ll do it for you, ugh, that reminds me, as if it’s either rotten cheese or, excuse me, it won’t be said to the table, someone socks a week? having learned about all the nuances of making kvass, it is doubly interesting to taste it. let's get to the fun part: tasting. in front of me are several types of kuas. the aroma here is simply incredible, because they all mix, but each glass has its own. what are the species here? here we have our recent addition, this orange mint. here we have a regular bread class, we have it. kvass winter kvass with cinnamon and cherries, it smells like something very

refreshing, it’s citrus, probably lemon, i’ve never tried lemon kvass before, but it’s definitely interesting, although i identified my favorite right away, it seems to me that this class has been loved since the times of the soviet union, because it is the simplest, most delicious. trusty bread kvass. the walk through the museum turned out to be incredibly exciting. and of course, the most amazing thing is how modern technology and ancient history are intertwined here. but that’s what lida is all about. it’s not for nothing that the well-known litsky castle is located here. hello anna. hello, by the way, what is the correct way to say hello in the middle ages? girls, hello, they bowed, young people, hello, that seems to be the correct greeting. i believe that the culinary history of lida began back in

1323, when prince gedemin ordered the construction of the litsky castle. according to one of the legends, during construction there were almost no stones left in the surrounding area, and an order was issued not to allow either foot or horse into the lead without stones, but it seems to me that the brave guards could easily bribe the dodge with a knapsack with delicious food, it must be working something. livsky castle, as it stood, still stands, essentially on swampy area, so you could simply forget about refrigerators, glaciers and cellars, salt was very expensive, so the kitchen, in essence, was perishable, they killed an animal, cooked it and ate it, but everything was fresh in the heat, the heat, and there was always a river nearby you can catch fish or go deeper into the forest, wild boar, roe deer, black grouse and even this cute hare - not just the hall of fame of some hunter, this is the actual menu of the inhabitants of lida during the middle ages.

to find out what it all looked like already prepared, i move behind a festive table, a real feast in the mountains, you definitely can’t eat it all alone. well, what was so exclusive on the king’s table? well, the thing is that here we have such a stylized wedding table. and there is a reason for this. there is an expression: a bag of pepper is the same as a bag of gold. in those days, spices were

very expensive, especially pepper. even the garlic we were used to was very rare. i would never have thought that garlic was once absent from belarus, it seems to me that it has always been and is here still. well, history lives not only in the walls, but in the dishes, so i, too, can feel like one of the guests of honor to find out what korolita barely has. appetite. which of the dishes known to jagiello has been preserved in lida and is perhaps the personification of lithuanian cooking? most likely it will be boiled hooves. only then they probably weren’t boiled, but how they were baked, probably. that's all the difference. all that remains is

to try these same hooves. i think it’s in lida that you can find out what goes best with kvass. previously, the drink was consumed with radish, black bread and onions; it perfectly quenched hunger and thirst. well , pavel, a connoisseur of lyceum cuisine, will tell you how to drink kvass correctly with what is most important. pavel, hi, hi, there is a dish, is it boiled legs, or hoof? kopytstsa, this dish, is prepared only in lida, that is, nowhere in belarus can you try these delicious... 150% presentation is gorgeous, what they serve pork legs with in the city of lida, as a rule, it’s horseradish, mustard, bread, and lemon juice, what is it for, its

drink, it's for the hands, i didn't expect this. although everything is explained simply: pork hooves are pleasant to eat with your hands, and since this dish is quite fatty, lemon helps get rid of it, take note. despite the fact that it’s customary to eat pork legs with your hands, i don’t really want to make pork, so i’ll use cutlery, and i’m also very interested in what these same pork legs are made of. to prepare the famous lithuanian pork hooves, you will need to start with them. rest in cold water, add a little milk to remove the smell and give the dish a sweetish taste, leave the legs in the cold overnight, and only after that we start cooking, add carrots, celery root, spices, mustard and cook for 3 hours, i want to note that the legs are really very well cooked, because i i actually don’t make any effort

to cut off a piece, i just press the pieces of meat and they fall off by themselves. i would even compare it to meat jelly. surprisingly, at the same time brutal and very tender dish, it literally melts on the tongue. i forgot about myself most importantly, because this dish is essentially an appetizer for kvass, kvass, so i’ll try to experience this with a combination. and now there is harmony, in its essence. the legs are very fatty and you really want to wash them down, but you want to wash them down not with water, not beer, not another drink, specifically with kvass. kvass reveals all the richness of taste, while adding its own notes. this is the combination for which i came to lida. it's impossible to tear yourself away. i decided on a feat. i will give up cutlery and eat

pork hooves the way i have for a long time. ours did. ancestors, and as real men should do it now, with their hands, and believe me, i will experience special pleasure from this, before that i just committed a crime, never take cutlery when you order pork hooves in a blied, what could be more pleasant than well-fed and satisfied traveler, your health, 100 brave guys gathered in our studio, each of them has a question for an adult.

please tell me, what did you dream of becoming when you grow up? i wanted to become a driver. they say that in the army the food is healthy and filling, but not always tasty. well, i probably won’t do advertising. i simply invite you to a meal at our svorod military school. the heroes of the program will have to open up to the audience. the main task is to honestly answer all original, and sometimes awkward questions. is there friendship between show business artists? i can't say what our sphere is. right here is the one that is shrouded from head to toe in intrigue, this is the truth, this is a myth, this is the truth, that cadets have to train for a very long time in order to learn to. to march beautifully, to say a lot of time, well, probably, there’s no need to say that it’s a lot of time, a certain amount of time, but it takes, you can teach me, the chin

is higher, step is a preliminary command, that’s right, bend the body forward, look at project 100 questions for adults on the belarus 24 tv channel, mom, what are you doing? everything is in order, the ring fell, it’s a bad omen, but we’re definitely carrying a banana, the goods are definitely in order , i told you, what’s actually going on here, but it feels like we’re not we carry bananas, your task is not to think, but to follow the instructions of the management. denis, either we cooperate, or i think you will celebrate your wife’s next 10 birthdays in prison, take your pick. you conducted your investigation noisily, now you have to die, i beg of honor, please show me the body, i beg you, i need to look

at it, do you hear, this is impossible, your hands, they are so similar to the hands of my husband, so no it happens, arina, you will forgive me, but your husband died 2 years ago, watch the series, dear ones hands, on the belarus 24 tv channel . lida has a rich culinary history, and people play an important role in this, because it is thanks to enthusiasts who search for, think through and prepare belarusian dishes that we can taste so many delicious things. i... one of these passionate people is the wonderful, colorful chef sergei vitoldovich. i asked sergei to prepare something for me and for you that would be the personification of these

places. and he set one small condition: one of the dishes must contain kvass. today we will prepare two dishes from those places, where i come from, but there is such a village in the direction of dyatlov, if you go from lida, and... the village of massivich, its peculiarity is not unique, here in western belarus there are many villages consisting of catholics and orthodox christians, and this village is no exception, it consists of two halves, divided by a small path, some are katoriki, the other are right, that’s right, in our village they believe that they invented tertyukha, we will cook tertyukha, this is one dish, what else, and we will also prepare okroshka, though in our ... in some places they don’t call it okroshka, my my grandfather called it posthushy soup, if posthushy soup and okroshka are understandable things for me, then i have no idea what grate is - it’s all

very simple, grate comes from the word grate, the base is grated potatoes, and grate comes from the word grate, crumble from the word crumble crumbs, today we will rub and crumble, what ingredients will we need for grating? both dishes are united by a rabbit, we will prepare a... two dishes based on stewed rabbit meat, also in cooking we use those vegetables that grew in the garden and are on hand, rabbit meat is cut up and sent to cook, add some spices, salt and pepper, followed by chopped carrots, the freshly caught rabbit is cut up and sent to cook, but while it is cooking, i think we won’t waste time and will prepare okroshka, okroshka, and what 's on... for the crumbs and for the crumbs we will need exactly what grew in our garden bed today, a cucumber, a tomato, a radish, a green onion

and parsley grew in our bed today, how deliciously you say, today we will cook shepherd's version of okroshka, shepherd's soup, in the village each household took turns grazing cows, and it was customary for the shepherd to be given some to take with him in the morning. by and large, this is what i collected there, from which we then cook for ourselves in the field, and what we collected are cucumbers, well, various ingredients that we have already listed, of course a jug of kvass, it just so happened, okroshka, first we will grind the greens, an egg and onions with salt, oh what a aroma, fresh herbs, so that the greens give juice, first we grind them. then finely chop the egg and do it again we grind, followed by potatoes on a plate, i took the initiative for a reason, because it’s so... nice to cook within the walls

of the litsky castle, for you, we put our base on a plate, followed by a tartare of lightly salted cucumbers and radishes, the final touch is thick sour cream, just look how in the hands of a professional, okroshka becomes a haute cuisine dish. litskaya okroshka is a dish that pleases the eyes when you cook it, look how beautiful it is, this palette lacks class. but in we'll add a little horseradish and mustard. the basis of the dish is essentially vegetables that are quite mild in taste, and with mustard and horseradish you can add some piquancy. to do this, add two tablespoons of mustard and a spoonful of horseradish for spiciness. we got such a wonderful drink, you know, it reminds me of some kind of fairy tale: drink, good fellow, and you will become incredibly strong, beautiful, and successful. can i

before i pour it out there. real belarusian strong kvass, in okrozhka its taste will reveal itself even richer, but we almost forgot about the main thing ingredient - rabbit, we also add it to our dried soup. so, our okroshka is ready, while you are there watching the preparation of the griddle, i don’t mind trying it, as my grandfather said, slurp it with a spoon and bite it with onions. wow, how! there is such a phrase as an explosion of flavors, and so this is exactly what is present here, you can imagine, a dozen ingredients mixed together turned into a light, tasty, harmonious dish, a wonderful belarusian okroshka, or as you said, postushy, postushy soup, postushy soup, but while we were preparing okroshka, we had time to cook the broth for grated potatoes,

grated potatoes, the culprit of the name of this dish, and cook a little more, then the secret ingredient is sent there, a piece of processed cheese, with it the translucent broth in an instant became saturated with color and thickened, you can imagine what is happening now, for the whole litsky castle has the aroma of rabbit broth with carrots and melted cheese. yes, with an onion, oh, there is an expression that seryozha taught me: to rob a rabbit, can you imagine what that means? this means, take the boiled rabbit and use two forks to shred it into small pieces. all ingredients are collected in one plate. and the final touch is unrefined seed oil with herbs. it

feels like all the herbs are from our country. they took them in such an armful, squeezed them thoroughly, well, they hugged them, they got this oil, the freshest aroma, we try where the spoon is, what kind of spoon, you have to eat it with crouton, is it serious , at its core, tertyukha is the belarusian great-grandfather of modern soup - puree, so you can really eat it with toast, taste fantastic, it seems that you can eat this dish for the whole day, mm... seryozha, this is unexpected, it feels like there is not just one rabbit, but several types of meat, for some reason it seems smoked to me. it would seem that all the ingredients are familiar, but in a new way, they are revealed in the dish, and it seems to me that children will really like the grated meat. the vegetables seemed to dissolve in this wonderful, delicate broth. you have changed my culinary worldview, it is very tasty, it is very

satisfying. and... today you and i have prepared two dishes that can safely represent our country. this hearty tertuha is a delicious, refreshing soup. thank you! okroshka recipe: first boil the potatoes and rabbit egg until tender, rub the greens with salt so that they release juice. finely chop the egg, potatoes and add to the dish, again chop the lightly salted cucumbers and radishes, put them on a plate, the rabbit meat can be chopped or picked using two forks, then mix all the ingredients, add a spoonful of sour cream to the dish before pouring kvass, stir in it two tablespoons of mustard and a spoon horseradish for spiciness.