and this hour the fur fell apart, and all this gold fell into the river, and so, as there are japanese gold in the river, i called it a zhidůka or a zhidul. kali urochyshcha damakha is known on a daily basis, not in the middle of the kapatkevich pasture, then the urochyshcha rakava is known on a daily basis and a dachshund on a beraza at the very beraza of a dog. the first legend.

when we were studying at school, we came here from rakava to adapt to our traditions in the pastures, frying bacon, walking, snowballs and so on. in this month, va urochyshchy rakava rightly so, tourist rescue workers, here the great ones have such a good meat-cutting, and great tourists often come here, like some kind of rescue workers, great ones. rakava

knew a lake like a chalk called a salane. this is the name of the lake because their water was rather greasy. the first thing we remember is that there was a pestilence, the pestilence passed, and yet every piece of the pestilence remains in the vicinity of the lake salane. another padanna gavoryts pra toe that on the shipping race psіch sailed salt barge. the merchant was a great squab, there was so much load of salt that the amal barge was hidden in the river. the fall of the great man was so strong that the barge was thrown onto the shore, all the salt crumbled on beraz, then it was soaked in the ground, and it gave the salty taste to the water. there is a secret legend that a certain cossack palaniya, a great jumper, brought these meats here to marry, but the bride

did not forget, the great one sumated and the great and i cried, and hell of tears was created on this salty lake. in 1983, these months were known krynitsa with mineral water. vada is chosen both as a petty water and as a water for certain medicinal baths. you can also go to the dispensary and get a getai ticket, for example. at home, well , i had such a thought, to set up a workshop for the spill of the kapatkevichskaya mineral water, but this project would still not be realized. the lakes are dzikae, the driest lakes in the petryka region. nekhta kazha, what is the rashtki of the lake chervonae, which previously spilled over all of palesya. some

vuchonyya treatment, into geta lakes farmed during the hour of the ice. at the end of the 80s, they found out that there is a sluggish relationship with the suprapela, which is vykarystovaetsya as stolen. the sinkhole was dug up, and the same piers, which were dug out here with steam, would have been dug up, and excavators would have fallen from the bottom of the lake. the uniqueness of ours... that we reveal so much like palyushaki, our nature reveals the great pastupova, yes, i must jump, i must adore all these meats, these little bundles are so unforgettable, sluggish, cali edzesh mіma, tabe zdaetstsa, that well ўўўўѕ adolnolkava, paesst on our land , the rўnіny fell, go on breskaya on the forest, on breščyna, all, for example, when i fell on breščyna, i... and well, by the way, i’m going on my

native land , but what is the difference between the pale land, where you go to the pale land and sleep, if you... sleep, if you sleep, you will know something unique in any place eh, i just live here, paselak yak paselak, no pots for others, but i can’t say it, i just live here, there’s a smell of wind here, cereals and a tractor on rally, yes my top, i just live here, the green road is where i fell, where the spills are patched, i just live here, the words are angry, i put on paper the tunes from the sung days, well, i just live here, i live and i love, i love and live, that’s all!

kali is known in the wild, so the light poured into the world, all the husky evenings were gone, and only the wind blew the sand of the ear, as long as you slept and understood, which was singing shynya. pure skin magic is applied to nature, near forests, near fields, on rivers and lakes, adjuvant fresh wind, smelling clean skies, hearing singing birds and forest

forests, smiling. for salodai zauvazhaytse jumping navokal u harmoniya s priroday belarus 24. anton, hello, good evening, not everyone

supports me when i invite not officials or experts to the program, there are political scientists, but i’m interested, so i call, and the more i communicate with ordinary people people, everyone... i am convinced that they are not at all easy for us, especially the president, recently at a media forum in mogilev, he indicated that he wants to see just more on the screen professionals, not only in politics. anton kolennik, chef, dig a little deeper, it turns out that he is a people's chef, yes, and menchanin of the year, yes, and holder of the title of one of the 200 best chefs in the world. yes. well, the first in the cis and the only one, as far as i know, everything is so, everything is so, everything is true , it’s true that you started your career by burning your debut dish as a child, let’s just say, yes, you just burned it to the ground , only a spoon remained, a spoon in the very center,

in this heart, it was pearl barley porridge, with meat, with pork and carrots, they made it in the oven, in the oven, i put it right in the carriage, my grandmother put it there in a corner. and of course by lunch it all turned the color of cast iron, but in the center there was that same spoon, which is one spoon, one spoon that you could eat, yes, yes, it was very tasty, why didn’t it discourage you from studying, where did it come from? i wished for more, well, i was always interested all the time, and i always repeated, then the porridge - it was, it was the first one so bright, yes, how old are you it was, six, it was the first grade, then a little later... when i was older, i began to read my mother’s recipes, and my mother is a health worker, they write everything there with the letter o always, uh-huh, something, i understood something, something i didn’t understand, but i still tried to cook, i went to the trash a lot, i have an older brother, he was always like a taster for me, and these were pancakes that

i fried in a waffle iron, it was, well, there was a lot of things, there were some - derivative cakes, i tried to make cutlets, that’s it, so i came home after school and did something for everyone, just this, well, i always played sports, yes, i always went to some clubs, basketball, there i just went to the training room, i just went outside with the guys to play ball. well, in order to develop at least somehow, well, i know that basketball and auto racing are still a hobby, yes, yes, this is such a thing, well, look, anton, there is a motivational moment in our invitation, we’re so used to it live by stereotypes that higher education will supposedly help you become successful, and many parents and children ignore workers specialties and colleges, but now is the time to enroll. so maybe an outstanding cook or hairdresser would be better than

a sad lawyer or economist, i agree, in general i’m in favor of people not going to work, but going to do their favorite thing, so that they get up in the morning and the sun burns like the sun with this job , and he flew there, he was crazy, then he will succeed, then he will be outstanding, famous and glorify our country, well, i say. about belarus you can do this everywhere, the main thing is not going to work, yes, this is such a word for me, this is work, this is the next ear, this is a hobby, this is the work of your whole life, yes, you choose what you will always do, and my parents did not support my choice, i honestly i’ll say, when i went, they kept pushing me because of my brother’s wishes, it was the higher college of communications, i went to the exam, it was the first exam there in mathematics. that ’s what it was called, i just turned in a blank sheet, that is, it was a fundamental one, from

left to right, i handed in a blank sheet, came and said, well, i wrote it, well, i’ll wait, what result, but he himself knew that no, well, what would happen there right away, i didn’t go through, took the documents, came then, which was called vocational school number 221 of cooking, and they told me, young man, in 2 days you have to enroll somewhere, yeah , you have such a certificate, you were dissuaded directly, certificate, run and they didn’t take me into this. what was the certificate? well, i had one c and maybe there were four bs and five. okay, so what did this ordinary minsk vocational school 221 give you? it gave the basics, gave the basics of the profession, why is this it’s free, if you love it, then you will move on, they give you basins, then you yourself, you yourself search, dig, it was difficult to get there, now there is the internet, there are also all sorts of channels there, but before it was magazines there..

well, i learned how to make cutlets there, and i, well , there’s a lot of things you can learn there too, then i had such a global job, i was taken to the first pizzeria in minsk on the avenue and they called me the man squid because i... for six months. came and cleaned the squid at the sink, i didn’t go further than the kitchen went into a heap where they weren’t allowed? well, i was a trainee, well, these 60 kg of squid are then cleaned, then i grew up, grew up, and i always needed more, well, look, well, so that mothers and grandmothers would be completely calm, but that’s how many cooks you have under your command at the same time now, now there are about 20 people, 20, but this is a little maximum, and this is the peak i once had. these are our summer olympic games, which were in minsk in 1919, i was then responsible

for such a global structure, because of guest house of belarus, then and every day i had about 10 pavars under my command, at the same time, everything went well, i just can’t imagine how you can manage so many people who do this, well, the dish is prepared in any case quickly , and at the same time you have to... have time to look, and besides, you are also a playing coach, and it is also very important, this is what the japanese taught me, i am there with them, i studied with the japanese in 2000, it is very important - this is the mood , this is what i always say, if you’re not in the mood, don’t stand at the whip, just when you’re in the mood, come to the whip, i just read your statements once that the main thing you learned in france is to smile, yes, but what happened here between vocational schools. getting into the top 200 best chefs in the world, it was work, it was

smiles, work, yes, this, it was italy, where i studied at the academy, where our - our education was not accepted, and i had to study from scratch in italy, but i graduated with honors, then after 3 years i confirmed my studies by passing well, additional exams, and i am there, well, a master chef studying in france. it was small, it wasn’t long, it was only a month there, but this opportunity to meet the great paul bacuse, for me this is just such a standard, he taught, he didn’t teach, he... gave even more than that - fuel for this fire, that this business needs to be loved, and you convey your love for the honor of the dish to the guest, and you change his mood for the better, and you can even cure him and even from the blues, this is important for the chef the room is important, it’s very important to the dish, because

the cook is not the same as who came there and you’re sitting there and the team is there. “you’re like a clown on a single-shoe bicycle, you have to juggle, you have to be able to laugh at yourself, know a lot of interesting stories, of course about cooking, so that your staff is already charged at the start of the service, then everything will work out, well then the question is with a very polar spread, why didn’t you stay in italy or france and why haven’t you opened your own restaurant serving belarusian cuisine? well, i’ll answer the first part of the question, that’s all very good. it’s just that, having gone there, you will always be an expat, a visitor, yes, you won’t have truly warm friends, you should know that you’re on the move, and i grew up on this land, why should i leave here, i love this land, i i love these forests, lakes, fields, even when now i go on some of my culinary travels - with

my master classes i already return home and i understand that i am at home, so i cross the border by car. and i realized that this is my land, i grew up here, i love this land, i can’t imagine how it’s possible go and live there and says that you are a belarusian, yes, you are some kind of belarusian then, but as for svan, of course he will be, he will be, he will be soon, and he will be such a cuisine, both belarusian and then my cuisine, yes, that’s how the city’s guests know me, the city’s residents know me, it will be delicious, it will be interesting to him. with stories, of course with me, well, if we are talking about belarusian cuisine, what is belarusian cuisine, why even if potato pancakes are not the top of the food chain, yes, then, in reality, we know so little about the diversity our own kitchen, yes, well, our cuisine is not potato pancakes at all, well, it’s now the belarusians, bulbash, potato pancakes, but they brought potatoes literally here about

200 years ago, well, we ate something before or we were waiting for potatoes, well, already. yes, yes, we have river fish, yes, we have forests in which there are wild animals, we have, well, well, wheat has always been there, root crops, yes, everything is possible there, we are very fond of potatoes they used a lot of silder root for food, this is ours, it grew, they also made it and fried it, it can be fried, there steam, cook, then these trendy smoothies, this is all a return, our location is important, they took us to tsarist russia through us. among the chefs, they left their recipes here, they shared with local residents, in 2008 we went on such a trip, in 2007 we went on such an ethno-expedition to large places, where in those days there were motels, where horses were changed, carriages were repaired, well, where exactly the guests spent the night there and lived for some

time, including the mir castle, the neschsky castle, where only italians worked for the ardevilles, and we asked for the recipe. grandmothers grandmothers, well, their grandmothers, and those forgotten ones, and we found amazing things, we had our own lasagna, only it was called lazanka, it was prepared on pancakes, and thanks to the french, the idea came to us, and the fashion for cream soups , they were called podkolodka, because the potatoes were crushed with a log, they were boiled, mashed and added to the soup, mixed into the boiled soup, it turned out like a cream soup. and now you did things like this , yes, yes, sometimes i do it for guests of the city, when i worked in a hotel, it was right, we did a lot so ethno-belarusian, that is, before the europeans worked for us, yes, now they are trying to force us to work for them, yes, okay, yes, our milk is recognized all over the world, 100%, and you

have developed a recipe for curasan based on ours belarusian flour, our butter. they are no worse than the french ones, i already tried them, and literally before the broadcast, this is a delicious croissant, these are some other products that we ourselves undeservedly avoid, we, well, we actually have it, just like in italy they have martadela, yes it's a door sausage, it’s not very tasty there in italy, honestly, they try to add it there , dilute it with pistachios, anything, peppers , you can do anything to give it taste, our open sausage is cool. which is still made according to gosts, which is according to gosts, yes , this, this is the thrill that we have preserved these gosts, yes, that our factories prepare according to gosts, without adding any kind of food, all sorts of chemical elements. everything is natural, well , our vegetables are good if they are ripe, but there is always such life hacks, one word, how to ripen the same tomatoes bought in

a store in winter, buy a couple of apples, fill the tomatoes with apples, put them, uh, this is the first time i’ve heard about this, really, well, we all know the word banana gas, well, everyone knows these, well, who cares, but banana gas is what bananas need to ripen, because they are picked green, right? they put the truck in this container and let’s go and put gas in there. this is malic acid, apples emit such a gas, we call it conventionally, the one that ripens anything , that is, fresh tomatoes with apples in put a dark bag there in, well, just in the kitchen tomorrow you will have completely different tomatoes, and this way you can ripen everything, well , of course, except for the potatoes, they will start to grow, wow, this is the first time i’ve heard about this, well , these are such life hacks our grandmothers used them, but... ours, our great-grandmothers, definitely used them in order to preserve something, to pass something on, we need to restore it all again, we just somehow got very much into

european culture , we want how it is, but we forgot how it would have been with us, but with us it was not worse, we never had these taverns where we eat next to a carriage with some kind of cart, plows and so on and drink some kind of terrible liqueurs, everything was fine with us, we had stingrays. some kind of teflon and some other super coating, make the same ones, here are our potato pancakes, yeah, here are potato pancakes in a bowl, and put

four frying pans on the fire, so there’s an honest life hack, and a spoon in each frying pan, it’ll be the most delicious on the chigun , no wonder ours are all ours grandmothers grandmothers they only cooked with chigun and what do you cook with? now i also cook with cast iron, i also have a cast iron at home and of course i have it. these tiflon ones are all fashionable, yes, but they are very tasty on cast iron, and i just bought a cast iron pan just like that in order to make something like that, well, it’s also a stew, it tastes different, okay, here are the western sanctions, how did they affect the high kitchens, replaced with hazel grouse, and these belarusian shrimps, but in fact, yes, in fact , they are the same, they are made here, although they said that they used to grow in potato fields, but no, in fact. production normal, it exists, yes, in response to our aggression, in general sanctions, on the one hand, are even good, because we may not yet feel it as strongly as our brothers the russians,

they have had it for a long time, and this has given a huge impetus to such a word import substitution, yes, when our factories finally begin to move, think and offer us something new, including in the food sector, yes, yes, we are talking about it mainly, they are starting with... some delicious cheeses appear, hmm, yes, and for real delicious, well, really tasty cheeses, you can order them, and they’re great with mold, they’re hard and so well-seasoned, they have everything, and so on in everything, ours, well, our meat has always been great, i remember the baltic states there 20 years ago they squeezed our chicken, because they, i talk to baltic couples, they say that the broth on your chicken is so fatty, rich, tasty, it’s ours, it’s just water.

all individuals who hold extreme right-wing views are used today by foreign intelligence services for escalation conflict. in addition to creating the image of an enemy, there is a constant escalation. look, the baltic countries have already made statements that they are ready to take part in the ground part of the operation in ukraine and send their troops there. the west, it has not learned to lose, but it will have to lose, and it does not have the economic prerequisites to maintain its hegemony. drawing belarus into the war will lead to the loss of sovereignty, loss of statehood and the destruction of our country. that's why we rely on ours. strategic ally on its potential regarding tactical and strategic nuclear weapons. the project is objective. don’t miss new episodes on

the belarus 24 tv channel. i was incredibly falling in love, a boy did this to me today, he was so tall, he had huge strong hands, eyes like alenia, well , i was joking, you know that i don’t understand such jokes , for me it’s like that, love is forever, you know, you’re forever, well, you’re a bore, and you’re an artist, what a theatrical person, you’ll eat, fall in love, get married, sing and dance, live for the sake of dad, forgive me, we need vasiliev’s village, you’re right, what are you doing, ladies, it’s another day, there will be a fascist, you hear, the front is close. spies, this is not true, you don’t dare, that’s what germany is like, mom, they need an au pair, she will like your task, it won’t be easy, but you have dignity, i believe that we only have relatives who are class loved ones, my father, he was not a stranger, i don’t want to have such a father, i want to say that elsa brought a russian, she is now leaving us, but the most it’s scary that now the russian is taking care of our

boy. watch the series "i'll be back" on the belarus 24 tv channel . a couple of years ago, a popular online culinary guide, yes, it compiled a rating of the most tasteless dishes in the world, 100 dishes, yes. countries, it included, including the well -known and beloved by our compatriots, jellied meat, yes, yes, why such a wonderful, really delicious dish, well, in my opinion, i have both my mother and my grandmother, well, great, my mother cooks until until now, my grandmother cooked this dish perfectly, why is it included in this list along with that a half-rotten, half-decomposed shark carcass, yes - a little dry meat or... whatever

they do there, well, how can you put it on the same level? well, just like any other top there, but it’s always very subjective, because it’s chosen by a certain number of people, maybe they didn’t understand the taste, they had a very bad recipe for our kholos, because our jellied meat is very tasty , it’s delicious, it’s also healthy, there’s so much collagen, well, yes, there’s no need to look for anything else, but it’s just made for women this is generally the best recipe for our audience. this is an excellent cosmetic product, let's say, well, lard, the best belarusian dope, that's what our president once said, i agree, yes, at night he ordered to eat potatoes not with meat, but better with herring, so here are the quotes from the president, even i mean, they’re tearing up tiktok, it’s been known for a long time, yes, but what can you say about these culinary tips from our president, are they all

true? right, because well, when you eat potatoes and meat at night, it’s a process it takes a very long time to digest, but it’s hard for you, and well, it will be uncomfortable to sleep when you eat something light, fish, it goes well, fish, it’s digested very quickly, it ’s healthy, much healthier than some fried piece of meat , you sleep well, and in the morning it’s easy, well, you should drink a little more than from meat, in principle i agree with him, but - in general, potatoes, potatoes, we’ll even remember those soviet times, maybe that’s what no one even thought about it, but this is a very important one - the stage when we cleaned it, we always put it in water for a while, it just lay in the water, the excess starch was removed so that it would be easier to digest, yeah, now they are trying to do this step there like - remove, go around, right? we just

peel it, fry or boil it right away, leave it there for half an hour in the water, so in the armies they don’t use potato peeling machines, but cadets, yes, well, it used to be like that, now also, i think, they peel it with their hands and so far potatoes lie in this water, i i peeled a lot of potatoes in 5 years of military school, here they are, they lie in the water of starch and go down, well, yes, everyone just throws this baser there all the time. he took his time, a few hours, a few hours, yes, it’s true, a great option to make the life of the salad easier, anton, i was told that you have some kind of unique recipe for the perfect mashed potatoes from our potatoes, well, yes, he is in general , the recipe, in general, mashed potatoes were invented by the french, this is their national dish, it is included in the cookbook of france, as the main thing, the main dish of france, and there is

a recipe that cannot be violated, carried... not with a mixer at all, but simply mixing , yes, just mixing there with this masher, as if yes, just with a mixer we immediately get wallpaper glue, yes you can immediately glue the wallpaper, it will stick, one to one, you have to try it, it’s very tasty, i even remember about all these mixers, all these gadgets, studying in france, the polebaza academy, the pomeringe class, these are whipped so dried or baked squirrels, we go to... well, we already have everything, mixers have definitely been invented, yes, whisks have been invented, we have neither whisks nor mixers, the teacher tells us: guys, when they came up with this recipe, there were no whisks yet, there were these little brooms, they’re like rods, and here’s a little

broom, we’ll do it as we did before, i’ll say that with these little whisks we beat four times faster than we beat with a whisk, because there’s a lot air, and it's very tasty, and it's real... better than with a mixer, because you feel product, you know, when you need to stop, and with a mixer, even at our national cook, we see that sometimes it’s better to remove it, because people get into some kind of passion, they want to make their life easier, but they just ruin everything, well i remember the recipe, i’ll try to make potatoes, one for one with butter, anton, nikrasov believed that the meaning of life was in cabbage soup, pies and goose offal, right? and how beautifully bulgakov described this kerch herring and little herring through the hippopotamus cat. bunin confessed his love for antonov apples, yes? but as a patriot of belarus, why would you

choose to immortalize belarusian literature in literature, right? and what could become part of our cultural code, or even national ideology? this is what i think it will be. our syrniki, this is our dish, this is our belarusian, these are not drayniks for sure, yes, because drayniks, but still it’s imported, our drayniks are a derivative of german rösti, yeah, we’ve been making syrniki all our lives, our grandmothers baked them all their lives with cheesecakes in the oven, they were of different shapes, and balls, there and someone there made them more flat, and it’s very tasty, and the recipe goes away, in fact, we begin to add flour, well, i see how they prepare it and add flour to the cake so that it doesn’t spread, so they’re trying to do some missing step simpler, but everything is simple, we just need to heat the cottage cheese a little, right next to the stove it was there when ours, they squeezed out the whey,

used it further, added an egg, sugar to this cottage cheese, their love is sure, yes, then a little a little later vanillin, some added poppy seeds, some added raisins, well, everything like apples, they made cheesecakes and fried in the oven, they don’t spread, because we’ve already removed the whey, this is a dish that tourists know, i worked in hotels and i know, yes, they all want cheesecakes in the morning, they want cheesecakes for lunch, cheesecakes are this is exactly what everyone hears, it’s ours, it’s ours, well, this is our dish, okay, but how did it happen that our recipes are so cool, you even tell us delicious things, right?

the poles, in order to make our man weaker, with cheap alcohol, well, that’s what these taverns with fatty food came up with, the journey is not one day, it is a long decrease.

belarusian on kefir without water, they want it all, but what unites everyone, both city residents and our tourists, is that they want to come and get a quality product, so that it will be there today and in a week, in a month there will be the same quality product , and of course, i really want my colleagues to communicate with the guest, they go out to their

guest, yes, find out his preference, yes, yes, and this is also like a magnet of attraction, a guest would mean, well i'll go there, because there is a great cook there, there is ivan, there, it doesn’t matter who, yes, he knows that as much as i love him, he will say hello to me, talk to me, and this, this works, and also tourists came, so i worked in a hotel, tourists came with their families, these children ran to hug me there, uncle anton and there i have cheesecakes for breakfast, please, anton, you are talking about what a competent deputy or politician he is, that we need to go to the people, in the end, of course, people, our president says about this that our most valuable thing is people, it this is really true, we have nothing more valuable for our people, we must do everything so that your subordinate, let’s say in an adult way, yes, he comes to his workplace happy and wants to go there, this and that just depends.. from the manager,

neither the president nor anyone is in charge of this, only you yourself create a workplace for your employee, this is the atmosphere, this is very important, i’ll probably say something that i wasn’t going to say, you can directly do it with your face. quality, matter, yes, how important is it when preparing a dish. minsk and moscow are not changing the course of integration, belarus and russia will cooperate more closely, and the presidents, lukashenko and putin confirmed this in minsk. we can confidently state that the economies of belarus and russia are developing dynamically, despite...

all the best, cookies, candies, gingerbreads, marshmallows, waffles, the most delicious quality control awaits us, the main topics are on the main broadcast, watch on the tv channel belarus24, twentieth the year gave a very serious lesson to our country, we saw the logic of hostility and began to look at things in the world differently. to show a belarusian morning in belarusian nature, the models had practically no

makeup, as is nature, yes, because linen is a natural fabric, and female beauty, naturalness, well, it’s like it’s all in one concept, someone said, wow, for some it was very unexpected, there will be no winners in this war, taking into account all that we have accumulated in terms of nuclear weapons, it will be enough to move the earth out of orbit several times, taking into account the half-life, life is simply not ok.

anton, very soon the olympics will begin in paris, yes, a place where our flag will no longer be, but i know that you have a special relationship with flags, in calm times you represented belarusian cuisine at international fairs, yes, yes, you could to bake a masterpiece under neutral flags, well, it would be a masterpiece, but still with our taste. with our belarusian accent, everyone would understand that this is ours, that ours is belarusian, honestly, i’m now traveling with our flag around europe, yes, i make my dinners, uh. we we gather a full hall of people, i talk about our belarus, i always show our photographs of our country, i have such a book, an almanac of our photographs of belarus, where are our forests, fields, yes, well, ours, here is our native country, that’s it, everyone is extremely interested, everyone is interested, and what

the president did without visas for europeans is a big plus, that is, we are a little fed up with this beauty. we don’t see it, we don’t see it, we live in minsk, we don’t see it, i suggest everyone just go to the regions, just eat from the m1, or somewhere else drive down the small path under it, look how fast it is, take your time, look, you need to look back, and you will understand that, here is our homeland, it is here, and how our flag is perceived now in europe is good, normal. i ’ve never had a problem with this, and even this year i’m taking a small group of our farmers to the global matemla festival in turin in september, and we will stand under our flag and we’re bringing, last year i transported our grain and it was it was such

a small contraband yes i’m just in a suitcase uh, three bags of 5 kg of grain, one grain. went to arizona, well, one little mouse, one little mouse went to norway, i gave one little mouse to the kyrgyz, yeah, and the guys sowed it and it grew there, everything was fine, everyone was happy, satisfied, i took it, yes, in the eighteenth year we filled the museum of words in turin, i brought the land, our white earth, yes in a jar, well , i had a house in the vömmer castle, i just went to the city, dug up our lands and brought the lands, yes, and there is a land museum , there is land with everyone, well, from all countries of the world, there from cities, somewhere somewhere the country repeats itself into different regions, and you look at this diversity of the land, yes, but this, this is just mesmerizing, yes, this is mesmerizing, you are right, i once carried our eggs, here are chicken eggs, shells, yes ,

it’s just that they completely deteriorate red, so they nailed the eggshells with a needle with a thread, and also when we were here, we were convinced that they were either white or something like that. you put our flag on our product, but we can say that this is truly belarusian, real belarusian cuisine, it is unique, unique, has something to brag about and has something to offer, yes, everyone wants holes in their skin, well, yes. but when you do it there, here i am in the twenty -second year, i made our mochanka on dorzhevy pancakes with kefir, it was difficult to find kefir , of course, sour cream, but yes, but we found it, well, kefir is a purely soviet recipe, well, yes, as far as i know , it was sold there to two

countries, to canada, to finland, yes, come on , france already has it, they are already using it more there, arab countries are starting to use it, kefir. everyone is of course worried about this the situation that is now in the world, but they want to communicate again, well, they didn’t seem to stop communicating, yes, they want everyone to continue to talk, yes, yes, this is beneficial for everyone, just to communicate normally, to be friends, to exchange, eat, travel, well, that

’s trading, yes, that’s the same, it’s always been, always, since we’re on my program, yes, i can’t help but ask a question about... these are our neighbors poland, well, a little bit- a little bit of politics now, on my part, how i see it, how i communicate with people in poland in germany, yes, germany under...

behind poland, they are pulling it and poland did it all beautifully, they get a lot of money, i ’m sure from america, but people want something else, people don’t want this horror that is now being flogged not only in our part of europe, but people don’t want all these uh changes in values, well , yes, just a huge change in values, so it was 10 years ago yes... but any italian family, especially a polish one with a catholic background, and connected, yes, when they gather as a huge

family, they eat at a common table , well, in italy this is generally developed, yes, they go up to the fact that they leave when they go to other countries, these italian family feasts, when several generations sit, but this is normal, yes, maybe it’s better for them to actually promote today, that your beloved italy has benefited from what is now there’s probably no such discord, italy is dying, a lot of industries are closing, people are getting poorer, prices are rising, but there are no wages, it’s terrible, so i communicate with italians and talk to them a lot, i see it myself, it’s just that when you travel around italy 200 there 8 years and 2024 a lot of things have closed, it’s just that a lot of things are being sold from abandoned ones and...

a near-philosophical question, but it’s unexpected, maybe, but i remember, yes, a quote from the cartoon about ratatouille, yes, not childish, wise ratatu, i would even say, is a hero, but in this cartoon he said, it’s true, everyone can cook, but only the fearless achieve greatness, all this can be extrapolated to any sphere of life, govern the state, well, we said the previous one, he asks, yes he can many try , many, but only a few become famous world leaders, and boldly resist

manipulation and threats, so what ingredients help us belarusians to be so fearless, well, this is probably the most important thing - this is love for our homeland, this is the most important thing, because if we don’t have understanding behind us his homeland, and his belarus.

discover belarus with the belarus 24 tv channel . how many hours or days can you do without household appliances, how many?

favorite things, hello, hello, it's very nice to meet you, me my name is pavel, and my name is ksenia, tell me a little about yourself, i am engaged in food blogging, promoting belarusian gastronomy, belarusian local brands, i know everything about the idea, but i don’t know how belarusian local equipment for storing food is made, so that’s why i actually have the next question was, why do you want to visit this particular production, now that’s all for me.