things will happen again and again in the past country. let's follow the history and myastsovye abrads. our routes took us to the ukrainian agricultural town of opsa, in braslauschyna. here on the bank of the lake with the gate, i will call the month of the meeting, published on the pachata of the millennium of the stagodzia to the counts felix platars. to the byasedachka, the new hut, the new hut with the sun. braslau district has 300 azer. the regional center itself is based on several of them. the most lethargic stuff. and give new life to old traditions. time with projects has passed tv channel. belarus 24. dziўnay jumping is

the 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 does not change for many hours. there is a shame that... so many people from heaven are on the right, and there is a lot more than such enchanting chandeliers in belarus. 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 keep up with the soul , the stomach and the thirst for adventure travel sing. don’t eat on the road you

always like to eat somewhere 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 in the suburbs and in polesie. we are going on a journey to create a gastronomic map of belarus. i continue my acquaintance with the lida lands, where they know that flour is used to make a dish it’s definitely possible not to spoil it, but to make the dish better. today i had a chance to try it. belarusian dumplings are a real treasure in a pot. draniki steamers

don't taste what they seem at first glance. borscht is the standard of slavic cuisine. today, lida is the second largest city in the grodno region. it attracts tourists not only with its history, but also with the fact that several large production facilities, famous throughout belarus, operate on the territory of lida. the prefix litskaya can be considered a symbol. it belongs not only to things or monuments, but to food. flour is the only product that is consumed by people of absolutely all races, cultures and religions. therefore, the mill is a symbol of many states and cities. lida is no exception. it is here that the well -known flour production plant is located. its history dates back to 1927, when a mechanized mill was built here. this

building smells like bread, there are 20 floors of grain in it. the plant is truly huge, covering an area of ​​25 hectares. it includes several workshops, and the first of them is an elevator or simply a granary. it is here that grain is brought, unloaded, then dried, cleaned and passed on. you've probably seen a water pipe, and this is a flour pipe. here flour flows through these veins, how is it? flows and moves using special pneumatic mechanisms. one of the important stages of flour production is quality assessment. for this purpose, the plant has a special laboratory. every boy's favorite toy is the scoop magnet, but in the laboratory they have practical applications on how to use them. hello. hello. we use a magnet to isolate metal impurities from the sample. four

times, okay, why do we need scoops , these strange devices, you saw that you did this to mix the sample evenly, so that the sample was evenly mixed, so i was lucky, and my magnet didn’t find anything, that means, that in front of me is flour of the highest quality, in general, the highest grade of flour does not mean the best, yes, it is suitable for good baking, but on the other hand, in coarse flour grinding, for example, yes or another variety, there may be more vitamins, by what parameters do we determine the quality of flour? so, whiteness - one, next, humidity, humidity, two, smell, smell, number of falling, number of falling where, on the floor? no, this is an indicator on which it depends - the rise

of the dough, of course, and one more thing, gluten, in my opinion, gluten, this is a very important indicator, okay, now you can send the flour for packaging, this one... it would seem the simple process behind my back is called a carousel. the bags are filled with flour, then they are sewn up and sent further along the conveyor. just imagine, from 500 tons of grain that goes into the mill, 360 tons of flour are obtained. then each bag of flour begins its own story, there are many different dishes where it is used, one flour will become the basis for pizza, and another for donuts, there are still native belarusian dishes that use flour, today we will learn the recipe for one of them : together with alesya we will prepare

a simple, seemingly at first glance, national belarusian dish called it's a dumpling, what is a dumpling? dumplings are a very tasty belarusian dish, okay? and how do dumplings differ from such a dish as pyzy or, for example, zeppelin? our dumplings are made from raw potatoes, they are fried in our house and then stewed. okay, we will do all this now before your eyes, but first the ingredients. we will need flour, definitely of the highest grade, nothing else will do, potatoes, chanterelles and onions. we will start with it, cut our onion in half and... first we forge along, and then across, so that we got small cubes, after that we fry the onions with chanterelles, just look how beautiful it is, and how fragrant it is, next we need to grate the potatoes on a fine grater, an option for the lazy

is to use a food processor, but we are not looking for easy ways, and what kind of potatoes are needed for dumplings, young or not young, you generally need old ones... we have new potatoes, but this won’t spoil the taste of the dumplings, just grate a little more potatoes, squeeze out the excess liquid, now the grater goes into my hands, just like the potatoes, i have to rub onions for our dough, mix the resulting mass with potatoes and add a couple of spoons of sour cream so that our potatoes do not darken, and of course do not forget about the main ingredient. today's program flour, we add it for stickiness, this kolobok has an excellent texture for modeling, thanks to the flour and sour cream, i divide it in half, one part for you, the second for me, we are ready to make dumplings,

meat has appeared on the table, we will have meat inside the filling, we make it like a pancake, yeah, take our minced meat, put it inside, please note that we put quite a lot of minced meat, cook it as if for ourselves, well , in fact, we cook it for ourselves, wrap the minced meat in the dough, fold our palms into a boat, giving the shape of our dumpling, roll it in our hands until the surface becomes absolutely smooth, without cracks, as they say, expectation, reality, and now remember the main difference, we fry belarusian dumplings, if it’s... zeppelins, then we cook it, but if you bake them in the oven, you’ll get just potato pies. fry our dumplings for a short time until a golden brown crust appears. the dumplings are ready and i will eat them. can? no. wait, we haven't fully cooked them yet.

i see a pot here for a reason. what is the pot for? a pot for us to bring the splashes to full readiness. yes, of course, it seems ready. look, nice crust, my favorite. potatoes, what's there in 10 minutes and it's ready, you can eat it, no, we have meat inside, which is not completely ready yet, that is, we carefully put these dumplings in... dumplings in a pot, and now mushrooms! now the end of the frying that we prepared earlier has come, we send it to fill the pot to the top, then fill it with cream, which should cover our dish completely; this portion required about 100 ml. well, greens for flavor. we will add the greens when serving as they will lose their flavor and color. taste, and now the hardest part about making dumplings is

waiting 40 minutes while they bake. dumpling recipe: grind potatoes and onions on a fine grater, add a couple of tablespoons of sour cream and flour to the resulting mass, then knead, divide the resulting dough into koloboks and roll it out into pancakes, wrap the minced meat in the dough, giving it a boat shape, and place the dumplings on the preheater. frying until a golden brown crust appears, then transfer the dumplings into a pot, add fried onions and chanterelles to the brim and pour in cream, put the pot in the oven for 40 minutes, sprinkle with herbs before serving, our dumplings are ready, which means you can start tasting oh, what a beauty! who cooked all this, i wonder who, who, i cooked it, i cooked it, i’ll try it,

the first thing i want to note is the aroma, it smells divine, you also need to take the dumplings out of the pot in a special way using a spoon so as not to damage the structure of our lump, by the way, the name dumplings... somewhere far away came from the german word that means a lump, so in principle their structure, the texture and shape are very consistent with this word. in fact, many nations have an analogue of letsek. in the czech republic this dish is called dumplings, in italy and hungary they will feed you gombovets. actually, there are dumplings, don't take them out from a pot, but i did it to show you, and to be honest, so as not to get burned, the pot is really hot, but this is more of a plus than a minus, because the heat

stays longer this way, you must admit, cold dumplings are not at all then, we combined all the ingredients very successfully, so the most important thing when tasting is to be able to keep all the ingredients together, so cut off a piece so that each of the ingredients gets into your mouth, here... the ingredients complement each other, look, the potatoes are carefully envelops the taste and preserves the juiciness of the minced meat itself. as for the mushrooms, they are such a flavor highlight in this dish. olesya and i prepared classic belarusian dumplings, in my opinion, although you are in your home kitchen, you can experiment a little, add some other seasonings, make a different filling instead of mushrooms, for example, melt them. delicious cheese, bake them also in a pot, experiment, belarusian dumplings in your

hands will be even tastier, and you can also go on a trip and find out how dumplings are prepared in various parts of belarus, and then bring home the recipe that resonates most with you. the heroes of this program chose to live outside the city, where they see more opportunities and make the most of them. have you moved from france to belarus? yes, you bake - delicious, cool, traditional real croissants. is there some secret to the test? uh? love, well , of course, and patience and patience, love and

patience, very good, that is, the real secret, kevin will not reveal. your grandmother was an herbalist, your grandmother had traditional herbalism, and you are not a traditional herbalist, traditional herbalism, yes, the fact that every woman who lives in a rural area, she simply must know, yes, how to heal your family, you treat your family with herbs, now yes. watch the project i'm from the village on the belarus 24 club of editors tv channel. russia is our main market; in 2 years we have grown export supplies there by $8.5 billion. settlements in national currencies between belarus and russia at the end of 23 reached 92%. russian investments in belarusian economy, over 4 billion dollars last year, someone wants to tell that they will come here, take away our sovereignty, absorb

our economy, but the russians don’t need this, they have a different philosophy of development, they have a philosophy. we know exactly how to start the morning right. this has been said and said thousands more times. breakfast is the main meal of the day, especially for those who are trying to live efficiently. i, of course, highly recommend adding slow carbohydrates to breakfast so that you have the energy to work and stay awake during the day. together with the audience we will prepare

tasty breakfast. today we will have a salad with bulgur, beets and vegetables. sounds interesting. it seems to me that this is difficult, these are proteins, good, unsaturated fats, and what omega-3 will give us, what will give us good hormonal levels, beautiful, elastic skin, and we will get a charge of vigor and energy for the whole day, we can carry out it’s great time in a way that will give your body what it really needs, which is energy, health and vigor. while charging, i do the usual rotations with my head, shoulders, warm-up... chest, back, that's all light exercises 10 times. watch the breakfast of the champion project on our tv channel. i don't want to brag, but i have one talent: i will always find a place where there is something to eat. on seros is the agricultural town of belitsa. at

first glance, belitsa is no different from many other agricultural towns, but it has one. peculiarity, all because the agricultural town of belitsya somehow ended up on the list of intangible cultural heritage of our country, that’s how teresa fedorovna will tell me how, and very simply, every year at our cultural center is held to discover the relish of your cuisine, such an event is a bright and tasty event, whose goal is to return to the traditions of our ancestors and show belarusian cuisine in all its glory.

yes, the whole country and the whole world knows what potato pancakes are, but what kind of greenhouse potato pancakes are they, it’s really interesting how an ordinary potato pancake differs from a steamed potato pancake, so i’ll tell you, well, there was a lot of nekali, well, the family has children, feed them it’s necessary, somehow people lived rather poorly, they also seemed to skimp on potatoes, well , they tried, how a little vulgar, flour, how a little went, here just a little bit you get a lot, and due to what you get a lot, let’s say, let’s try the whole process, well, we peeled the potatoes, well , grated them, grated them, just on a grater, not with a blender, in any case, at this time you need to put it on the fire so that the whey steams, whey is the key word and the main character of our pancakes-steamers, it is obtained when preparing cottage cheese, it contains no fat, there is plenty of protein carbohydrates, well, a little

secret lies at the core not cow's, but goat's milk, what made this happen... onions and flour, where would we be without it? the appearance, of course, is different, because the steamers are more similar to olade, that is, in essence, in consistency, in structure, this is what it is. pancakes, but if it’s difficult to distinguish steamers from pancakes by their appearance, then the taste will definitely be different, which means you have to try, take

the potato pancake, by the way, note that i take it with my hand so that it tastes better, of course, especially when there were children, when there were a lot of them, every bang-bang-bang i sweep it with my hand, everything is gone, and while i’m using a fork, it seems to me, not only potato pancakes, but these steamers. some steamers with a group are really tastier than alone, this is understandable, because they are prepared for a large family. amazing combination: the texture is like pancakes, but the taste is real... potato pancakes, with tea, and in good company, come to belitsa, you won’t regret it, yeah, besides belitsa

you should definitely visit the village of dvorishche, which is located 15 km from lida, because a real old mill has been preserved here; there are very few of these left in belarus. traditional belarusian hospitality is greeted with glass and crackling. how is life zmitser and victoria will tell us about the free miller, apparently his charming wife. zmitser, tell us the history of this mill? the history of this mill is very interesting, the mill was always part of a large estate and brought in a very large income. the miller took about a fifth of the harvest, that is, he took 20% for grinding beeches, so he was a very rich, wealthy man, and accordingly, it was impossible to tolerate such a person nearby. there were residents, and yes, therefore the miller and the mill were not allowed to be erected in a populated area, in in this case, this tradition is followed, that is, the courtyard is located on that side of the road,

and the mill with the miller's house is on this side of the road. due to the fact that the mills were located far from settlements and worked at the expense of the forces of nature, people believed that the millers were connected with evil spirits, and they themselves believed in this, for example, when it was frosty , a piece of... was placed on the mill wheel... to appease water, the river zhizhma, it is translated from the baltic dialects as zheka - this is a witch, and is translated as a witch’s river, here and accordingly, since the miller was very rich, very wealthy, all the locals said about him and that he was haunted by evil spirits, even if the miller lived as a waterman, i didn’t see him, but without him there is something to see here , it was no coincidence that we ended up in the knight’s hall, everything is here, armor is weapons, and this armor has a special history, tell us: the armor was made according to reconstruction, that is, we didn’t come up with something of our own, we

did it the way it was in the middle ages, everything this armor that you can see here, and even try them on, they are made for your own pleasure, for participation in tournaments, festivals, filming, filming is worth mentioning separately, because this armor and many others took part in one of my... favorite films night and day watch, this really cool! if you decide to watch the film, pay attention to the shots where the knights are leading the witch, in one of them you can recognize our armor, but i can admire it up close. volodya, why do you think we have an exhibition of scales not in the ethnographic hall, in the knights’ hall, why do we it was posted here, no, but i understand why, because melnik had to literally fight for his 20%.

i have no words, honestly, because this is melnik’s ordinary lunch, come on, okay, sunday lunch, melnikov’s sunday lunch, you can imagine, and it’s no coincidence that such a rich table appeared at melnik’s on sundays, because he was the second person in wealth after the master himself, well, at least for a minute i ’ll imagine myself as such, i’ll try everything that’s standing here, the table really. my eyes are wide open, but let’s start with the classics from the first: a dish appeared in front of me, which seems to me to be the most popular slavic dish,

this... what happens to the beetroot before it gets into the casserole, like any housewife, boiled, peeled, grated , caramelized. if you add a pinch of sugar and flour during frying, the beets will retain more juice and the borscht will turn out to be a bright, rich color. there are at least fifty types of this soup, and this is clearly not the limit, because every housewife adds something of her own to the recipe. for example, victoria believes that the real borsch. served with lard and croutons, not that i don’t know, well, let’s do it right, koluch, you are the hostess, so, we put a piece of lard on bread with garlic, take a spoonful of borscht, am i right? uncle fyodor said incorrectly, you are eating a sandwich, straw side down, all instructions have been received, which means you can enjoy the first hot spoon of borscht, it has a

really rich taste, salted and marinated in the oven. i see that there are no foreign seasonings, they have peppered it, the shank has an amazing golden crust, and something tells me, probably my culinary experience that this crust is coated with honey. however, i was wrong, since many people are allergic to honey, and the owners want everyone to try their famous knuckle; mustard is used instead of honey. if

, along with the knuckle, and for people like me, you don’t have enough mustard, or horseradish, for example, here they are, please, side by side, served to those who are especially curious and love honey, i would also put a medic here. the taste of the knuckle is amazing, despite the fact that the dish is quite fatty, you can hardly feel it, which means the knuckle is well baked and marinated perfectly, i want to praise the culinary skills of the hostess, the shank was a success and the most amazing thing is that... despite the fact that our crust, as you heard, without honey, it is just as crispy, just as rosy, just as aromatic, however something is missing, namely a side dish, i have a choice of two, if you are very hungry, uh-huh, very hungry, let's take potatoes with mushrooms, so potatoes with mushrooms, fatty meat is better of course with vegetables, because vegetables will perfectly complement it and set off it perfectly taste

baked meat, i would like to pay special attention, carrots, well, here it is clear, i was very interested in this cabbage, what kind of cabbage is it, daily cabbage, from the name it is already clear that the cabbage is pickled for only a day, due to this it remains very crispy light in taste, i would never have thought, but as a special dish on this table i choose not borscht, not a wonderful delicious shank, not smoked meats, this daily... for me this is some kind of completely new world, a new world of taste sensations, but how so how do you cook it? yes, everything is very simple, the marinade is made, water, salt, sugar, bay leaf and allspice are required, and also a drop of vinegar, it plays the role of a preservative and enhances the taste of vegetables, if you describe the taste of this cabbage a little simpler, imagine, there is a fresh cucumber, there is .

so this cabbage is an excellent analogue of lightly salted cucumber. it’s no wonder that millers at one time were not only rich, but respected people, because so many amazing, tasty, and most importantly, different dishes can be prepared from flour. i can safely call lida is the flour capital of belarus and believe me, i will definitely return here.

we will travel around the whole of belarus along unexplored paths and routes. come here, my good one, this is a story, you understand, 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, open. the twentieth 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, we wanted to show the belarusian morning in belarusian nature, in models there was practically no makeup, as is nature, yes, because linen -

at the beginning of july 1938, the editorial office of the newspaper

sovetskaya belorussia was crowded, correspondents from the leading publications of the republic, at the table were the heroines of upcoming reports, girls aerial aces, admiration, adoration! everyone has their own story, being a pilot is a male profession, how were you able to enroll in pilot school? at the beginning of 1936 i was.