our life is shaping up, we want to look at these worlds for each other and skin days to cover something new for ourselves, this is so useful for us, where we work together with anyone, with anyone and 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 you to move forward, and from the heart to keep up, the stomach sings, and the thirst for travel and adventure is there, on the way you like to eat somewhere, there is always food anywhere. belarusian

cuisine is not only potato pancakes, make sure ourselves, because cuisine is a reflection of the history, culture and character of the people, we will show what they eat in the west and east of our country, how they cook in the suburbs and napolesie, we go on a journey to draw up a gastronomic map of belarus. the hospitable novogrudok region prepared the following dishes for me: lavrishevsky monastery, monastic bread, princely taste, chembrov estate, the second home of adam mickiewicz and his favorite dessert. vselyubskie pretzels, buns with irish roots. i think i won't be mistaken if i will say that everyone who travels around belarus has a certain gastronomic experience.

stereotype: delicious food is only available in city cafes and restaurants, but outside the city they only serve food in agricultural estates, and some of this is true, but every rule has its exceptions, and novogrudok is a clear confirmation of this. in the outskirts of the city you can try delicious pastries in all its variations, you will be satisfied. our bread. these words of prayer are repeated by millions of people around the world every day. and for good reason. the fact is that bread, as a symbol very... important for christianity, and it just so happened, since ancient times, that it is the monasteries that are the custodians of the traditions of bread and cookies, such as the lavrishevsky monastery, i’m willing to bet that you haven’t even heard of this, but in vain, because this is the oldest active men’s monastery monasteries of belarus and the first one named lavra, but as they say, i won’t go into someone else’s monastery with my charter, i will ask father evgeniy to tell everything, hello, father evgeniy, hello, there is a huge number of versions on the internet about the appearance

of the monastery, which one is true? well, yes, indeed there are many versions, because we are talking about deep antiquity, yes, after all , the monastery, its first mention and even the founder of the monastery himself, the venerable elisha of lavryshevsky, lived in the 12th century, he himself came from the richest family of his time, they say the venerable elisha was son of the grand duke troydin and his prospects, as they now say, for career growth were the most exciting. but instead of a sword, he chose a monastic robe, that is, this is essentially an ancient version of modern downshifting, quit your career, give up everything, take your family and move to where it is quiet, calm and good. the ranks of the monastic brethren quickly replenished, and pretty soon the monastery received the status of a monastery. but tell me, evgeny, why is the monastery popularly called the white lavra? white, because we are in belarus. why laurel? the fact is that in general in church circles...

you need to speak the same language with them, in order for the word of god to better reach the laity, this is why they lead a completely modern way of life in the monastery. even monks walk around with a mobile phone, you look at something on the internet, and this fine. yes, yes, that's normal, that's obedience.

it seemed to the invaders that the monastery courtyard was filled with cavalry. after consulting, they wisely retreated. apparently, this is a monument to the monk elisha. i noticed that he was made in such detail, every wrinkle, every emotion on his face, read. yes, yes, you know, you are right, in this regard, this monument is unique, one moscow architect, one day he came to our monastery here in 2007. it turned out to be denis tryatovich, whose ancestors were guardians lavrishevsky monastery in the 15th century. denis decided to continue the family tradition and asked

what he could do for the monastery. he was asked to carve a monument to the monk elisha. after some time, he brings us this sketch. when they asked him where, where did such details come from, where did you get such such detail, he says: you know, everything is simple, when i sculpted him, i prayed to him so that i could sculpt him in as much detail as possible, and a miracle happened, he just told me showed up, sat down next to him, and i just blinded, then he disappeared, a miracle that i want to believe in, and i also sincerely believe that even in a monastery you will not be satisfied with spiritual food alone, you also need physical food, here is confirmation of this, this is a very interesting process: the novice will beat the beat, do you know why? and in order to invite all the monks to a meal, unfortunately, i will not be allowed to attend this meal, these are the foundations of the monastery, but the process is very interesting. according to surviving

documents, in the 15th century the monastery had its own. and library, stable, printing house, carpentry and other workshops. of the wealth that existed today, only the bakery has been revived. i am in the most fragrant room of the monastery; it smells of bread. a smell familiar to everyone from childhood. and i am very surprised that the charming elena cooks the bread in the monastery. and he cooks it so well that people come from all the surrounding villages for this bread. and the pilgrims don’t forget. take it with you on the way back. my question is, how did this happen? elena smiles mysteriously and speaks of the inscrutability of god’s ways. where do we start preparing our bread, with prayer, yes, that is, when we knead the dough, we pray. coming to work, to my

obedience, it’s called differently, it’s in the monastery, everything that i am in contact with, i certainly baptize, yeah, sprinkle with holy water, i add. it is included in our products and i ask for the blessing of st. elisha, since he is the head of this monastery and i am starting work, let’s start work, apparently everything is already illuminated here, there is a blessing, i even see you kneaded the dough in advance, it is already running away, let's get it out urgently give it the desired shape, today we have the mother of god bread, it contains flour and a special altar leaven, i was like that before. i haven’t heard that during the week of the cross we bring water and flour to the altar and during the liturgy for 2 days this combination of water and flour turns into this option, with this we work throughout the year. the dough

is ready, all you have to do is knead it and put it in the mold. since our monastery had a laurel before, a bay leaf, there will be a laurel soon, we started singing... bread in a tray on a bay leaf, here this mold is laid out with a bay leaf, you put it to bed so gently, as if a child was asleep, i have been working for many years, all i have to do is wait, work up an appetite and in exactly an hour taste the fruits of my labor, excellent aromatic bread, before we cut it... let's try , i would like us to rate its external quality, how do you rate this crust? well, a four. lena withdrew the ball for undermining the crust, this is a technological flaw, but in the monastery they turn a blind eye to it; for local consumers, taste and aroma are more important. here

a mixture of so many aromas, i feel here a bay leaf, and the root of the very sourdough that they gave me to smell, and... you know what, a very bright aroma of honey, there is honey here, of course, this is a type of bread called honey, custard, honey, monastery bread, the bread is soft to the touch, but elastic. elena says because it is baked correctly, for the first time she uses the word “brutal” in relation to bread. this means that a person who eats even one piece will feel full, because it is baked mainly for monks, not lay people. during fasting, sometimes on days when many things are forbidden, bread and water are the main food for monks. to be honest, i didn’t manage to feel full from one piece of bread; i probably needed a habit, but i had a snack. this is true, and i received blessings for my further journey.

getting to know belarusian enterprises and the outstanding results of their work. this is a very interesting job, because when we come to work, in our department, and in other departments, we are constantly introducing something, constantly developing something, when it is still being released it turns out that the consumer also makes his choice in our favor, this is such pride and such happiness, as from a manufacturer, you can’t imagine, an approach to business that everyone should strive for, what vinegar production is, it’s actually, frankly speaking, such a specialty that is the most responsible people in the enterprise, work for me... it’s joy, it’s pleasure and results, it’s stability, confidence in the future: my work for me is life,

they always say to me: you go to work, you smile , you go to work, smile, let's go forward, we are moving, and we are here too, so come to us, see how we live, watch the project, a quality mark on the belarus 24 tv channel, the hosts of the travel show know exactly how to behave when visiting, what kind of mood you leave here with with you, you take with you only kindness, smiles and the warmth of your eyes, great, what you need today and what you need, come with us too, so tall, huge, come here, you are my good one, this is a story, you understand, strange students travel around belarus, study it history and... follows the sights, this place is unique not only for the city of myadel, but it is also unique for the whole

of belarus, because it is so one of a kind, and this place is called the myadel calvaria, and they also share their vivid impressions, but this here it looks like something like vikten, it looks like it’s from london, and maybe suddenly we’ll come here again and then it will be buckingham palace, look at the tv channel they’re trolling the same way we are, why is this happening, what do you think? the world has probably

become tougher, there are a lot of temptations, it’s negative the information background makes adults probably worry much more about their children, and somewhere guardianship is really becoming more than even necessary. please tell me, can a priest have any hobbies, for example, playing sports or going fishing? it would even be desirable that he knew how or wanted to do something, if we are talking about sports, well, without sports as he should, well , at least do exercises, see the project 100 questions for adults on the belarus 24 tv channel. there is a landmark near novogrodk ,

which quite competes with the novogrudok castle, and the beauty is that this attraction is modern, the village of litovka. and this story began from a bus stop. everything here is unusual, from the reed roof to the wall paintings, which depict scenes from the poem by adam mickiewicz grozhin. like the belarusian jeanne d'arc, princess grazhina at the cost of her life. novogrudok defended the entire grand duchy from the crusaders. lithuania is a wonderful place, but there is one problem: when people come here, they do several things selfie. they leave with various beautiful installations without understanding anything. in order to comprehend lithuania and look at it from a completely different perspective, you need to look at it through the prism of its creator sergei. and now, alas, it won’t be possible to do this, but we will be happy to talk about sergei and what is happening here with tamara, who knew him very well. now tourists are helping you

get to know the lithuanian woman better. hello, tamara, hello, what’s so wonderful?

at the same time this is a very brave gesture of the owner a lithuanian who shared his fears to warn people about the danger. therefore, sergei converted the potato storage cellar into a bedroom for his drinking-loving best friend. so you come after the party, go to bed,

wake up, see all this never again, not exactly not. it would definitely have an effect on me, but i can abuse food, not alcohol, and i’m ready to move on in my search for it. and i asked for dessert for a reason, because this is also a dessert with history, and, as you can see, in pleasant company. i'm truly happy to share with you the taste of this delicious, i don’t know what. what it is? oh, this is a poppy chembro. chembrov is the name of the estate, whose manager was adam mickiewicz’s grandfather and where his parents met. the then owner of the estate even became the poet’s godmother, and the estate itself is considered the prototype of the estate in the poem pantadeus. miscavige often visited the estate and considered it his second home. and from there this recipe, that is, this is the actual

recipe of the adama mitskievich tribes. i see that it is no coincidence that there is a book on the table, it is in... in polish, i mean polish unfortunately, i don’t know, i can’t translate it, but you succeeded, what kind of book is this? oh, this book is called tried and good, tasted tasty, good, and good, good, yes, and these are recipes, culinary recipes written down by maria karkovich, the owner of the chembrov estate, starting in the forties, that is, it is essentially a handwritten culinary book of those times, and this cake is from this book. this is a cake from this book, yes, so we open this page, and here is the poppy chombrowski cake, i can’t read it, please read it, read it very difficult, because it is a handwritten text, yes, but i read it, i deciphered the percentage of old weight measures

with modern ones and prepared this cake. tamara is proud that her cake is different. summer only in that she does not grind poppy seeds with a pestle in a clay bowl, but grinds them in a coffee grinder. otherwise it is identical to the one that the great poet loved. we 've listened to the story, now it's time to taste it. so the look, it's just fantastic, it's fantastic, it's a culinary masterpiece. to be honest, i don't have a sweet tooth, but... it's not sweet at all, but i really want it. i ate the first piece, i couldn’t even say anything, i just cut myself another. m, it’s tender, and it ’s not sweet, it’s not so sweet that you want to wash it down, you don’t want to wash it down, you want

to enjoy it, and i would also like to note the texture of the filling and the crust, this is a poppy seed souffle covered with a crispy crust, and the crust, and it not sweet, not salty, it seems almost tasteless, they are made delicious by powdered sugar. i warn you, eating this cake will inevitably make you feel light, pleasure and euphoria, in general, will lead to a sharp surge in endorphins in your body, but i think that’s what desserts are for. not far from novogrudok, in the village of vselyub , there is the oldest catholic church, and the place here is very interesting. i wanted to know more about it, so i decided... to meet you, and to introduce you too, ksenas vital, hello, ksenas vital, tell us about this place, the place is very unique, because in this place there is

a catholic church, the oldest, as it turned out , not so long ago i found out about this myself, literally 6 years ago, since i arrived here, today little is known about the history of the church, it was built before 1433 in the gothic style, at the end of the 16th century during the reformation era it was transformed into a calvinist congregation. but less than a century later it was returned to the catholics, rebuilt several times, but managed to maintain its style. it acquired its modern appearance in the second half of the 19th century, when the bell tower was added to the building. it’s immediately obvious that the temple was built in the 15th century, look how low the doorways are, the people were much smaller, now you have to go through like this. oh, and the stairs are so narrow. the church does not amaze with the wealth of decorations and the abundance of frescoes, all attention is focused on the altar, but what it really can boast of is acoustics, many years

of prayer, singing, the glorification of god cannot but affect this temple, so everything here is imbued with this spirit of prayer. people come, are impressed and tell their friends. the road to the temple is not overgrown; on the contrary, it is becoming wider. how many tourists come to see this temple a year? well, for the entire last year somewhere about 20 thousand passed through this temple, this is not a small number, this is a lot, yes, we are also surprised. i have been traveling around belarus for many years, each temple has some kind of zest that the temple takes care of, which it is proud of, which is also its symbol. tell us about this? figure, i don’t know that this is our pearl, so to speak, boldly, this figure is the mother of god’s new life, one day a very, very poor man came to me and

told me the story of the mother of god, who carried little jesus under her heart, before these were the events when they began people contact me, help, we don’t have children, we pray, but god won’t bless, people appear who... make this figure and bring it to us, from that moment miracles begin to happen, parents who have not lived for 10-15 years had children, they get offspring. an amazing atmosphere reigns not only in the church, but around it, there are gazebos, a play area and a pond, where you can relax in nature, cook barbecue and fish. there is a coffee shop attached to the temple, where you can not only drink coffee, but also treat yourself to local food. the culinary attraction that i came for. this is an old vselyubsky pretzel. when they told me that they would show the process of making pretzels, i honestly expected to meet some grandmother, at least who

would cook this pretzel for me, here is a regular young man, hello dima, well, dima, if you are the keeper of ancient recipes and you know how to cook this credel, although i repeat once again, this is very surprising for me, let’s get ready, we’ll be a batch of slaves for the dough. add 200 g sugar there and yeast, mix the ingredients, then the yeast must go to a warm place in order to start working, while the yeast is working, you need to mix the remaining ingredients: flour, salt, melted butter, mineral water, the secret ingredient is mint, and the couple that is already, by the way, it’s brewed.

at this time, mix the remaining ingredients: flour, salt, melted butter, mineral water and chopped dried mint. when the dough is ready, mix it with the flour mixture and set it aside again for an hour. another, let it brew, then divide the dough into eight parts, from each we form two sausages, from which we weave braids, give the braids the shape of a pretzel and boil them for a few seconds in boiling water, then put the pretzel on a pre-greased mass.

not since the 15th century did they come up with ideas , they sculpted all these caplets, which have the appearance of a chalavka, like a prayer, golden hands on the shoulders, the geta is noticeable, and often these caps . everyone's wings it happened with the light hand of the irishman, a lover of sweets joseph rourke, whose family is from 18...

this grass has withered at the pretzel, and all this is the peculiarity of our selubsky pretzels. the story is interesting, and even more interesting is how this ancient pretzel will taste. well, it’s actually very tasty, the freshest bun, and mint, mint really gives it some originality, but it’s almost inaudible, that is. i don’t feel the taste of mint, but some kind of strange aftertaste, so refreshing, or something, yes, as if you were to survive menthol chewing gum, and it’s in this pretzel is present, with the kind of fat that is baked on novogrudchina, you can easily forget about everything and overload your stomach with culinary excesses, this is what happened to me, can you resist eating tasty treats, only your

experience will show, imagine that all the countries of the world suddenly stopped cooperating through interpol. in fact, now the same thing is happening between.