tv [untitled] BELARUSTV June 15, 2024 12:45am-2:20am MSK
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add a couple of tablespoons of sour cream and flour to the resulting mass, then knead, divide the resulting dough into koloboks and roll into pancakes, wrap the minced meat in the dough, giving it a boat shape, send the dumplings to a heated frying pan, frying until a golden brown crust appears, then transfer the dumplings into a pot, fill the fried onions with chanterelles to the brim and pour in cream, put the pot in the oven for 40 minutes. sprinkle with herbs, our dumplings are ready, which means we can start tasting what beauty, who cooked everything, i wonder who, who, i cooked, i cooked, i’ll try, the first thing i want to note is the aroma, it smells divine, you also
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need to get the dumplings out of the pot in a special way using spoons 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, texture and shape are very consistent with this word. in fact, an analogue of letsek. many peoples have in the czech republic this dish is called knegliky, in italy new york, in hungary they will feed you gombo. actually, you can eat dumplings without taking them out of the pot, but i did this to show you, and, to be honest, so as not to get used to it. the pot is really hot, but this is more of a plus than a minus, because it retains the heat longer. agree, cold dumplings are not the same at all. we combined all the ingredients very successfully. therefore, the most
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important thing when tasting is to be able to keep all the ingredients together, thus cutting off piece so that each ingredient gets into your mouth. here, each ingredient complements each other. look, potatoes, they carefully envelop and preserve the taste of the juiciness of the minced meat itself. as for the mushrooms, they are such a flavor highlight in this dish. alesya and i. prepared classic belarusian dumplings in my opinion, although you can experiment a little in your home kitchen, add some other seasonings, make another filling instead of mushrooms, for example, melt very tasty cheese, bake them also in pots, experiment, belarusian dumplings will be even tastier in your hands, and you can also go on a trip and find out how dumplings are prepared in different parts of belarus.
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the key word and the main character of our steamed potato pancakes, it is obtained by preparing cottage cheese, there is no fat in it, there is plenty of protein, carbohydrates, and a little... secret: it is based not on cow's milk, but on goat's milk. what caused this swelling, why does whey have such an effect on potatoes, that from two potatoes we get such a layer of dough for ours, because it’s probably sour, you know, and there the process took place, that is, this is essentially an effect yeast dough, yes, yes, yes, yes, to bake such a plate of steamed potato pancakes you only need five potatoes, while potato pancakes would take at least fifteen, you... after pouring the whey over the potatoes, add salt, egg, onion and flour, where would we be without it? the appearance, of course, is different, because steamers are more similar to oladas, that is , in essence, in consistency, in structure, these
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are pancakes, but if it is difficult to distinguish steamers from pancakes by appearance, then the taste will definitely be different, which means you need to try it, take some rubbish. by the way, please 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 thump-thump-thump with a hand at the sour cream, that’s it, no, otherwise with a fork, it seems to me, and not only potato pancakes, these steamers ended up in the intangible cultural heritage of our country, rather teresa fedorovna them i brought it there with my own hands, because potato pancakes, steamers with teresa fedorovna, they are much tastier, more colorful and more fun. true, maybe, yes true, true, there are steamers in a group that are really tastier than alone, this is understandable, because they are prepared for a large family, an amazing combination, in texture, this is aladi, but it tastes like real potato pancakes,
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with some tea, and in good company, come to belitsa, you won’t regret it, yeah, besides belitsa, you should definitely visit the village. borishche, which is located 15 km from lida, because a real ancient mill has been preserved here, there are very few of them left in belarus, traditional... russian hospitality is greeted with scraps and cracklings. zmitser and victoria will tell us how the free miller lives, apparently from his charming wife. zmitser, tell us the history of this mill. story 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 beech, so it was. a very rich, wealthy person, accordingly, it is impossible to tolerate such a person nearby, the local residents were, and yes,
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that’s why the miller and the mill were not allowed to be built in a populated area, in this case this tradition was observed, that is, the building of the yard is located on the other side of the road, and the mill with the miller's house is on this side of the road. because of 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 the unclean. forces, and they themselves believed in it, for example, when it was frosty , they put a piece of lard under the mill wheel to appease the waterman, the river zhizhma, it is translated from bal dialects as zheka - this is a witch, and is translated as a witch’s river, so accordingly, so how the miller was very rich, very wealthy, all the locals said about him and they said that he hung out with the unclean by force, even if the water farmer lives there, i didn’t see him, but without... he has something to see here, it was no coincidence that we ended up in the knight’s hall,
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everything is here, armor and weapons, and this armor has a special history, tell me, the armor was made according to reconstruction, that is, we did not come up with something of our own, we made it as in the middle ages, all this armor that you can see here and even try on, they were made for our own pleasure, for participation in tournaments, film festivals...how films are worth mentioning separately, because this armor and many others took part in one of my favorite films, night and day watch, it's downright 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 did we place it here? but i understand why? because melnik had to literally fighting for his 20% of
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the ground flour, yes, so he carefully weighed them. i’ll tell you, the word tool is the word weapon, they are very similar, in the event of an attack, this object could become a weapon. the loving attention the owners pay to details is captivating. you can see how much effort they put into restoring the atmosphere of a real belarusian mill. when i said “feed”, i thought of a couple of sandwiches and coffee, but i have no words for that, honestly, because this is melnik’s ordinary lunch, oh well come on, okay, sunday lunch, the miller's sunday lunch, you can imagine, and it was no coincidence that such a rich table appeared at the miller's on sundays, because he was the second most wealthy person after the master himself, well, at least for a minute i...
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lard and croutons, not that i don’t know, well , let’s do it right, coluche, 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, that’s wrong, you ’re eating a sandwich with the fat side down. all instructions have been received, which means you can enjoy your first hot spoon of borscht. its taste is really
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rich and rich. i will say one thing: borscht should be rich and thick, that is, this is the right borscht. the proportions are one to one. this is the most delicious grounds and broth. in addition to the borscht, the shank immediately caught my eye. according to the owner, every visitor should try it. there's probably about five kilograms here. well, a little less, but a good lunch will be enough. victoria marinates the knuckle in salt and pepper, no foreign seasonings. peppered and salted. marinated in the oven, i see that the shank is amazingly golden crust, and something tells me, probably my culinary experience, that this crust is coated with honey, but i was mistaken, since many people are allergic to honey, and the owners want everyone to try their famous roll,
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mustard is used instead of honey, let me demonstrate, if you don’t have enough mustard, well, for example, here they are, please, side by side, served along with the knuckle, and for people like me, 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 shank is well baked and perfectly marinated. i want to praise the culinary skills of the hostess. the knuckle was a success and the most surprising thing is that, despite the fact that our crust, as you heard, is without honey, it is just as crispy, just as golden brown and just as aromatic, but something is missing, namely a side dish, for me there are two choices, if you are very hungry, yeah, very hungry, let’s take potatoes with mushrooms, then potatoes with mushrooms, in general it’s better to eat fatty meat with vegetables, of course, because vegetables will perfectly complement it, perfectly
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highlight the taste of baked meat, i would like to pay special attention to pickles, carrots, well here... it’s clear, i was very interested in this cabbage, what kind of cabbage is it, day-old cabbage, from the name it’s already clear that cabbage it is marinated for only a day, due to this it remains crispy and very light in taste, i would never have thought, but as a special dish on this table, i choose not borscht, nor a wonderful delicious shank, nor smoked meats, but this day-old cabbage, for me this is some kind of absolutely new world. a new world of taste sensations, but how do you prepare it? yes, everything is very simple, you make a marinade, water, salt, sugar, bay leaf and allspice, and 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 easier,
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imagine: there is a fresh cucumber, there is a pickled cucumber, a barrel cucumber, and there is a lightly salted cucumber. lightly salted, so this cabbage is an excellent analogue of lightly salted cucumber. it’s not for nothing that millers in their time were not only rich, but also respected people, because you can make so many amazing, tasty, and most importantly, different dishes from flour. i can safely call lida the flour capital of belarus and believe me, i will definitely return here.
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learned to lose to the west, 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 is why we rely on our strategic ally and its potential. regarding tactical and strategic nuclear weapons. the project is objective. don't miss new episodes on the belarus
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the lad plows the arable land, oh-oh-oh, the covered pine tree, oh, my god. my, the charming one came to the pit, oh-oh, let me get married, oh my goodness, the girl wanted to get married. the lady was not stunned, the yawn wanted to get married, the lady was not stupefied, oh, ah, ah, ah, ah, ah, ah, my god, the lad is a fool, azhanіўsya,
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, i’m putting the light in your book, the rain fell and passed, the sun is in the whole world, this is very good, for the big ones, and for the children, this is very good, both for the big ones and for the children. the carp ran away from the monitor lizard, this boy is just two, this is very bad, this one is even in the vershok, argue with the rosy, crab boy, good in life will come in handy. the rain fell and passed, the sun is still in the light, this is very good, for the big ones, and
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for the children, this is very good, for the big ones, and for the children, remember this, every son. know any child, his son will grow up to be a pig, if the son is a pig, the boy went joyfully, and the little one decided, i will do well and will not do badly, the rain has not stopped yet, the sun is in that light, this is very good, both for big and... children , the rain fell and passed, in the sun, in the next world, this is very good,
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that's what it's like. if it’s like this, then i’ll have a cloud on my hand, because there are hundreds of whispers like this, any university has beads, pasaladzes. wait for a minute, panels, panels, well, if the weather has been slow, so we can go and get some honey, well, if we’ve been in trouble for years, so we can go and get some honey,
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sitting comfortably on the rubble, every evening and every sunrise, the piper takes the pipe in his hands, every evening, every sunrise, the watchman takes the pipe in his hands, there is not much in the city, there is no litter, and what is most strange, there are no castles, but in this city , there are no police, no army, and what also happens infrequently, there are no jailers and no prisoners, how can you be angry and unhappy, the watchman takes the blow, every
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where are you, my dark-eyed one, where is the volo, where, where, where, where, volo, where, where in the house, where is the lucky palasade, where are you my, earth-eyed one, where, volo, where, where, where, where, volo, where, where, in the house, a tree palisade. i send, i send her a bucket for a package, only, only there is not a word in response to me, which means, then you have to keep in mind, it’s me myself. i’ll come for the answer, no matter what happens, i’ll come to you, dear,
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i myself will come for the answer, no matter what happens, like my dear, i will come, dragging duk-duk-duk-doo, dragging duk-doo, i myself will come for the answer. i see, i see the scarlet brushes of obin, i see, i see her house number one, i see, i see a garden with a stone gate, a city where fate awaits me, that’s why you are always dear to me, yes...
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would come to me, and this is for you, thank you for throwing out all my ideas, it was really rubbish, please contact me, if there’s anything else, actually one circumstance, what, when you are thinking about starting to look after your mother, have you not changed? you too, i asked you to look after the child, i see how you look after, you can’t go on the screen, you will break millions of women’s hearts, so you don’t have to wait for her, she’s now walking in the park with her daughter and her husband, don’t believe me, look, oh, sorry, i did it by accident, watch the series “husband for an hour” on the belarus 24 tv channel
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songs, what a! praguchytsya at once, in 1969 , young songs began to appear, and then yashche navat lyavony, and changed this song was recorded in 1976, nashvili times with the group new cristy minsters studios colombia pictures after the triumphant tours ray states of america. and to the first listeners of this song there was an artist, as soon as i ask for this scene, and this year i know this melody, sustrakayce, a legend of the belarusian stage, a veteran of the song, vladzislau misevich, blossomed. spirit in the garden,
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to my misfortune, to my misfortune, i walk and walk in the garden, and i look and look at the flowers, but in no way in the flowers, in the flowers, i won’t find my dear, i won’t find my dear. in order for me to find her quickly, it looks like i’ll have to break off all the flowers, don’t hide them.
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if you give a gift to the sirs, why is it so great, i can’t understand how much for my wounds, what’s in the sky on the way out. day mayo, to whom the rouge has fallen, no one is unfaithful alesya, oh the sullen turd, i am flocking to the distances of the past, falling down, to the self-made zhaurynka, the call of crying, pasla,
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