the main thing is for what and thanks to whom we live today, work and develop creatively, yesterday and today there was a dedication to the legends: eifman, balanchine, petipa, elizariev, these are the names that will continue to nourish the history of ballet for a very long time. and for international children's day, the bolshoi theater of belarus presented a stage adaptation of the fairy tale about tsar saltan. musical performance with the initials of nikolai rimsky korsykov took place on june 1. thank you, review prepared by alexandra goiton. results-analysis of the main events of this week in information and analytical program atn. main broadcast. all projects of our tv channel are on the website belarus24.bbi, as well as on social networks. i say goodbye to you. all the best.

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 the stomach sings from the soul to keep up, and there is a thirst for travel and adventure. on the way you always like to eat somewhere, there’s 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 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. today i arrived in the cool city of lida. and that's what's on my menu. kvass - thousand-year-old craftsmanship bottled . open hooves, the most tender dish for the most brutal men. tertyukha will disappear. during her existence, lida managed to witness many events, how gedemin built his castle, how egaila played a wedding, how churches were built and monuments were erected, but few people pay attention to the culinary history of lida, and yet it is very, very rich. lida is a city of culinary brands and for getting to know it better.

not from the drink itself, but from its container. most likely, it was in such barrels that kvass was previously stored, but the barrel is a barrel, however , what interested me in this barrel primarily was the cork, note that it is not simple, but very long, reminiscent of a stake. ok, admit what these ancient inventions are for. but look, volodya, taps appeared much later. and with the help of this thing you can regulate the pressure, just like ours. drink from a barrel, we tilt the barrel, we begin to adjust it 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 vases like this, then bottles replaced barrels, so i find myself in the kingdom of glass, one of the most popular convenient the container for storing all drinks is naturally a glass bottle, and from the color of the glass of the bottle will depend largely... and the quality. the most common

colors are green, brown and blue glass. it is best to store drinks in brown, dark glass, which prevents penetration. sunlight and spoil the kvass. speaking of correctness and shelf life. the bottle in your hands is clearly correct, dark, thick glass, but judging by the smell, there has been a little drink in it for a long time. this drink is over 100 years old. more than 100 years. yes, that's absolutely right. even though i can't try hundred-year-old 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 of them, 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 i like better, but i

prefer the classics i'll stick to grain. it is with the preparation of rye 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. yong, 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 of the bet? 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 the yeast, at such extreme conditions for them temperatures, they do not work, they go into a state of hibernation, so it is created down,

cooling is necessary for two reasons: firstly, it separates excess yeast from kvass, and secondly, it prolongs the life of the drink. that’s why, by the way, browned ones were placed on the banks of rivers or lakes, it’s not because water was taken from there for production, water, as a rule, was taken from their wells, but ice was taken from rivers and lakes, just for ice glaciers. it would seem like a glass of kvass, but how interesting, it’s even more interesting to see how it looks like it's on an industrial scale: before , the largest tank barrel was about 220 liters, now this tank is 350 or so, that's about a thousand. 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 room dedicated to fragrance. depending on what type of malt was used and how the kvass was prepared, the smells. may vary, nut, honey, honey, chocolate, dark chocolate, absolutely correct, you want to say that all this, all these subtle shades, aromas, tastes, subsequently, it was made without using direct chocolate, honey, absolutely.

another option is that these bottles contain spoiled drinks, absolutely true, but why are they spoiled? well, there can be many nuances here, a bad cork, that is, a bad closure, or during the bottling process some foreign bacteria got in there, and it could turn out like this unpleasant, i ’m deliberately putting it off because i’m really afraid to smell it, but i will do it's for your sake fu'. disappears, as if either rotten cheese, or, excuse me, it won’t be said at the table, someone hasn’t washed their socks for a week. having learned about all the nuances of making kvass, it is doubly interesting to taste it. let’s move on to the most enjoyable part, the tasting.

in front of me are several types of kvass, the aroma here is simply incredible, because they are all mixed, but each glass has its own. what are the species here? here we have our recent one. new product is orange-mint, here we have regular bread kvass, we have dark kvass winter kvass with cinnamon cherry. 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 kvass has been loved since the times of the soviet union, because it’s the most simple, most delicious, proven bread kvass, a walk through the museum turned out to be incredibly exciting.

in 1323, when prince gedemin ordered the construction of litsky castle. according to one legend, during construction in the surrounding area there were almost no stones left, and an order was issued not to allow either foot or horse into the lida without stones, but it seems to me that the brave guards could easily have been bribed to dodge with a knapsack of tasty food; the workers needed to eat something. livsky castle, as it stood, still stands, essentially on a swampy area, that’s why.

gaila celebrated his marriage to sofia golshanskaya; they say that the guests spent several days at the table. the most important thing is that he surprised

his guests with overseas, so to speak, gadgets, which were ossetor, of course, this is imported fish, which was pepper, by the way, is it hot or sweet pepper? spicy. i remember the expression: a bag of pepper is the same as a bag of gold. in those days , spices were very expensive. especially such as pepper, even the garlic we are used to was very rare, i would never have thought that garlic was once absent on the territory of belarus, it seems to me that it has always been here and still is. 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 the kings of that time ate time, of course, here is the same kind of okrog, the same kind of suckling pig that was raised at court. it’s a pity that there are fakes on the table and not real dishes. all this talk has worked up my appetite. which

of the dishes known to jogaila is still preserved in lida is perhaps the personification of lida cooking. most likely it will be boiled hooves. only then they probably weren’t boiled, but the way they baked it, that’s probably all the difference, only these same hooves remained. i think it’s in lida that you can find out what goes best together kvass previously, the drink was consumed with radish, black bread and onions, it perfectly quenched hunger and thirst, but pavel, an expert on litskaya cuisine, will tell you how to drink kvass correctly with what is most important now. pavel, hi, hi, paldi, there is a dish, these are boiled legs, or hoof, hoof is a dish. cooks only in lida, that is, nowhere in belarus you can taste everything right, these

delicious creamy legs, i’m already getting slimy, thank you very much, listen, well, an exceptional dish from all sides, yes, the appearance is amazing, the health benefits are 150%, the 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, you need to drink it, it’s for the hands, that’s what i’m like i didn’t expect it, although everything is explained simply, it’s nice to eat pork hooves 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 hooves with your hands, i don’t want to make pork very much, so i’ll use cutlery, and also it’s very interesting what these same pig’s legs are made of. to prepare the famous elite pork hooves,

you first have to soak them in cold water. add a little milk there to remove the smell and give the dish a sweetish taste. we 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 would like to note that the legs are really very well cooked, because i don't actually make any effort to cut a piece, i just i press, pieces of meat fall off by themselves. i would even compare it to meat jelly. surprisingly, at the same time brutal and very gentle.

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 myself away, i decided on a feat, i will give up cutlery and will eat pork hooves the way our ancestors did for a long time, and how real men should do it now with their hands. believe me, i will experience special pleasure from this. before that i just did crime, never take cutlery when ordering pork hooves in lida. what could be more pleasant than a well-fed and satisfied traveler? to your health!

sapraudy ўvaskros, let's go, brothers, walking, hibernating, mr. god, lord, god, good luck, tired sleepy, yes on your races, blessed poles, for your beloved share, and for the sake of old traditions yam new zhytstsyo, zylenayu mint , little rutka. time and again, the projects were mentioned in advance on the tv channel belarus 24.

lida has a rich culinary history and is not the last role in this is played by people, because it is thanks to enthusiasts who search for, think through and prepare belarusian dishes that we can taste so many delicious things; one of such passionate people is a wonderful , colorful chef. i asked sergei to prepare for me and for you something that would be the personification of these places, i set one small condition, one of the dishes must necessarily contain kvass. today we will prepare two dishes from the places where i come from, and there is such a village in the direction of dyatlov, if you go from lida, and the village of massevich, its feature is not unique, is here.

if shepherds and soup and okroshka are things that are understandable to me, then what is grate, i don’t know? everything is very simple, grate from the word grate, the base is grated potatoes, and grate from the word rub, crumb from the word crumble, today we will grate and crumble, what ingredients will we need for grate, both dishes are united by a rabbit, we will prepare two dishes based on stewed meat. also used in cooking are vegetables grown in the garden and on hand, rabbit meat cut up and sent to cook, add a few spices, salt and pepper,

followed by chopped carrots, the freshly caught rabbit is cut up and sent to cook, but while it’s cooking, i guess we won’t waste time and prepare okroshka, okroshka, and what we need for the okroshka, and for the crumble we need this... 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 - okroshka, shepherd's soup, in the village each yard in turn - went to graze the cows, and it was customary to give the shepherd some kind of food with him in the morning, by and large, that's what he collected there. from that then we cook for ourselves in the field, and what we collected are cucumbers, uh, well , various ingredients that we have already listed, of course, a jug of kvass,

it just so happened, okroshka, first we will grind greens, eggs and onions, with salt, oh, what a aroma, fresh herbs, so that the greens give juice, first we grind them with salt, then finely chop the egg and do it again rub it. they are followed by potatoes on the plate. i took the initiative for a reason, because, honestly, it’s so nice to cook within the walls of the litsky castle. for you. place our base on a plate. next comes tartare of lightly salted cucumbers and radishes. and the final touch is thick sour cream. just look how, in the hands of a professional, okroshka becomes a haute cuisine dish. lida okroshka is a dish from... the eyes are happy when you cook, look how beautiful this palette is there is enough kvass, but we will add a little

horseradish and mustard to the kvass, the base of the dish is essentially vegetables that are not very bright in taste, and due to mustard and horseradish you can add piquancy, for this we add two spoons of mustard and a spoonful of horseradish for spiciness, this is so wonderful we got a drink, you know... real belarusian vigorous kvass, in the okrozhka its taste will be revealed even richer, but we almost forgot about the main ingredient - rabbit, we also add it to our dried soup. so, our okroshka is ready while you watch. for preparing tertyukha, i’m not against it. let’s try, as my grandfather said, slurp it with a spoon, bite it with an onion, wow, there is such

a phrase: an explosion of flavors, so that ’s exactly what is present here, you can imagine, a dozen ingredients mixed together turned into a light, tasty, harmonious dish , wonderful belarusian okroshka, or as you said, shepherd’s soup, shepherd’s soup, shepherd’s soup, but while we were preparing the okroshka, we managed to cook the broth for the griddle, we will add grated potatoes to the broth, the culprit the name of this dish, and let’s cook a little more. next comes the secret ingredient: a piece of processed cheese, with which the translucent broth is instantly filled with color and thickened. can you imagine what is happening now? the entire lida castle smells of rabbit broth with carrots, melted cheese, and onions. eh, there

is an expression that tells me... to rob a rabbit, can you imagine what that means, it means to take a loose rabbit and, using two forks, chop it into small pieces, cut it, all the ingredients are collected in one plate, the final touch - unrefined seed oil with herbs, it feels like all the herbs of our country were taken in such an armful, they were thoroughly eaten...

that there is not just one rabbit, but several types of meat, for some reason it seems to me to be hammered, 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 the children will really like the grated meat; the vegetables seem to have dissolved in this wonderful, delicate broth. seryozha, you changed my culinary worldview, it’s very tasty, it’s very satisfying, and today you and i we have prepared two dishes that can be safely... to spoil our country, this is a hearty tertyuha , a delicious, refreshing shepherd's soup. thank you! okroshka recipe: first boil the potatoes and rabbit egg until tender, grind the greens with salt so that they release juice, finely chop the egg, potatoes and add to the dish, grinding again, chop the lightly salted cucumbers and radishes,

put them in a plate. 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 pour in the class, stir in two tablespoons of mustard and a spoonful of horseradish for spiciness. lida is a city with an incredible history and an amazing aroma of bread kvass. be sure to come here and taste it yourself.

when you are in nature, it seems that the world has plunged into silence, all the sounds of bustle have disappeared, only the song of the wind specially caresses your ears so that you look around. i realized how quiet it was all around. whenever possible, go into nature, go to forests, fields, rivers and lakes, breathe fresh air, admire clear sky, listen,