from the year forty-four, the editorial office was successfully preparing for publication the latest issue of the newspaper sovetskaya belorussia. on the front page is a photograph of anna ivanovna moslovskaya, the leader of the underground in postavy. this is urgent. in the kremlin , all-union elder mikhail kalinin presents her with the star of the hero of the soviet union and the order of lenin. moslovskaya anna ivanovna. participated in the defeat of the enemy garrison.

subtract everything, check it with already known facts and the award list, it is important not to miss anything. anna ivanovna moslovskaya became one of nine belarusian women awarded high rank of hero of the soviet union during the war. seven people were awarded this high title for their feats accomplished in battle. for the liberation of belarus, unfortunately, posthumously. in total, during the war, more than 800 thousand women served in the ranks of the red army, hundreds of thousands fought the enemy in partisan detachments and underground organizations. over 15 million women worked in the soviet rear. more than 200,000 women have been awarded military orders and medals. more than 200 have been awarded the order of glory.

90 became heroes of the soviet union, 47 of them this title was awarded posthumously. it took very little time for the world to change so much, for the woman herself and her position in this world to change so much. in the ussr, she went from being illiterate, powerless and oppressed. the voice of a soviet woman about real rights in the soviet union sounded powerfully from the high rostrum of the united nations organization. he was heard throughout the world. the voice of women.

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it’s not surprising that they are eager to buy many lands of the world. here are the acts of the patrymans of the patryyatichny of the delegate of the 25th congress of the cpsu, the former shvachka of mary pleskai. tractor k-700 drummer kamunistychnaya production of new products of cardan shafts and cheslav kazimiravich bagensky persham at the factory with the highest quality marks. i hell

the merchants of galina kandymavai, the hellish charms who wandered around this day, brought joy to the buyers. zaruka tamu, gety ganarovy henagon. 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 keep up with your soul, your stomach sings, and so does the thirst for travel. there are adventures along the way , you like to eat somewhere, always anywhere belarusian cuisine is not only potato pancakes,

see for yourself, because cuisine is a reflection history, culture and character of the people, we will show what is going on in the west and east of our country. how they cook in the suburbs and polesie, we go on a journey to create a gastronomic map of belarus. today in the mountains i tried dairy products in all their diversity, fluffy pastries, a taste straight from childhood, roast with potatoes in a pot, a dish for men who are not given meat. this is an exclusively youth city, there are a lot of young people here, everything is done so that these young people have a good time, a huge number of cafes, restaurants, pizzerias, although

any tourist will like this fact, welcome to gorki, gorki is located in the northeast of the mogilev region, verkovya of the prony and basya rivers, the city has a rich history, it is inextricably linked with goritskaya. agricultural academy, which was opened in 1840. at first it was a simple agricultural school, but later it grew into an institute. this is probably why, despite its long history, the city exudes youthful student enthusiasm. the belarusian agricultural academy is just that this is the case when an educational institution makes a city world famous, much like oxford or cambridge. and this is true.

well, the story begins back in the 19th century, when there was a famine in russia and crowds of hungry peasants walked along russian roads in search of food. it was then that mardvinal, a friend of the free economic society, wrote a memorandum for the all-russian emperor nicholas ii, who said that in the fall of the scab 100 years ago, reform was necessary, because the well-being of the people depends on the fruits produced by the earth, that’s the quality and the number of these fruits depends. when choosing where to locate the academy, many factors were taken into account, they looked at the presence of large water, water meadows, forests, roads and much more. it’s not surprising, because everything plays a big role in agriculture; as a result, the choice fell on the hill. from session to

session, the students live happily at the agricultural academy, especially, by the way, how did the students live? well, our students lived according to a certain daily routine, for example. in the morning, and i see that breakfast is available from 7:30 to 8:00, and what did you eat? students of the agricultural academy, then a long time ago, well then we are talking about an agricultural ... school and they ate quite modestly, tea with milk and a crust of rye bread, for lunch they ate meat cereal cabbage soup and cereal meat soups, and there were also pies with rice, meat, uh, and they had milk for an afternoon snack, but the students recalled that it was very pleasant for me to have an afternoon snack in the cold dining room with cold milk, so they usually took their milk. and cooked for themselves there, made coffee and tea. that's just the school inspector didn’t

particularly like this kind of arbitrariness; if he found violators, he forced them to pour everything into a common vat and drink from it. the result was a kind of coffee-tea-milk drink, they say the taste was unforgettable, but after the inspector changed, the students’ menu became richer, and the attendants had an important duty, to prepare mustard for the entire school. juice, then they added sugar, salt, boiling water, and oil, they added vinegar, this is the recipe, this student, he says, for the rest of my life i will to remember it, just how much we cooked, because there were essential oils and it was not so easy to prepare mustard for the whole school, but there was a compliment from the cook, because the duty officer was entitled to a large cutlet with a side dish in addition, a large cutlet with a side dish for his efforts, so it would seem they didn’t even feed me...

they took me to such a terrible place and paid me in gold. in exchange, the transcripts indicated that the potential student was deaf, blind, and speechless. what a wonderful story this place has, and this story is quite even about food, although not only about it, special attention should be paid to the architecture of the academy. the agricultural academy occupies about a third of the hills themselves; it is a city within a city. and it’s immediately clear that academ town has a two-hundred-year history, here... the buildings coexist very harmoniously with the ancient, even royal ones. on the territory of the academy there are

several very old buildings from 1840, this is one of them, built by the architect angela campiona, who came here from italy. it’s a pleasure to walk here, it feels like i’m in the territory of a palace, it’s so beautiful here, we turn along one of the paths. aside, here i am already in the holy of holies, in the agricultural gene pool. the guardian of the agricultural gene pool of our country is olga, but one of. hello. olya, what is the agricultural gene pool? what does it all look like? this is a kind of seed storage, a database of seeds, varieties, samples that scientists can use for their own. mainly, of course, for selection, so that an idea that, say,

a scientist has, somewhere in his head, is implemented. breeders can be called real artists, because they improve and develop completely new plant varieties. the work is not easy, but terribly interesting. i’m asking in simple terms, if a global catastrophe happens in the world, then as i understand it, it’s the bank, this gene pool, the agricultural gene pool. will save all of humanity, will save selection, will ensure food security at the level of, say, the state, here the seed base is preserved, which already exists and provides a reserve, a reserve for the creation of new source material, new varieties. last question: when will bananas start growing in belarus? are they in the academy's botanical garden? so, you imagine, everything is here. and this is not an empty phrase. i wanted to drink tea, but olga had everything ready for this. i believe

that herbal teas are a brand of our country, i sincerely believe that we do not need black tea, we do not need any other type of tea, green, for example, because we have many aromatic belarusian herbs that are in no way inferior overseas. look, common oregano is such a plant such tea. if you let this tea cool down, it will stifle ordinary tea, put it in the refrigerator. otherwise , it’s just a nice thing for them to quench their thirst in the hot summer. let's move on, peppermint, this is what it looks like, this is what it looks like in the form of tea. it’s funny, if they’d let me smell it with my eyes closed, i’d say it’s chewing gum or toothpaste, i recommend trying it, but just a little bit, it ’s medicinal, a funny word, i just understand that it’s medicinal, which means you can drink it in liters, i'm joking, of course, but tea is on its basis is really useful, it has a light ginger-sage taste and is good

to drink during a cold, you know, it seems to me that this is a godsend for our country, i sincerely say, and the most important thing is that all these varieties were bred where? in our native belarusian state agricultural academy, for which we thank her very much. many of the plants grown here can be seen in the botanical garden. the botanical garden was also designed by an italian architect. it was opened in 1847 , which means that it is much older minsk botanical siege. about fifty red plants grow in the park. but besides them there is something to admire here, do you think these are big scores? you are mistaken, these dominoes indicate the age of the botanical garden, although the locals joke that this is a large back massager. in the warm season, the botanical garden resembles a blooming eden, everything is green and colorful. and here is a banana, not harvested, growing in belarus.

gorki is famous not only for its academy. they have one more symbol, and it's not grain, not meat. and milk, it usually happens like this, you see such a milk tanker, and then you sit at the table and eat some dairy products, and what happens between these two stages, no one knows, so this is damn interesting to me, so i’m going to factory for the production of dairy products. belarusians love milk, belarusians drink milk, well, in the mountains they also prepare a lot of delicious products from it, and miro will now tell me, show me... maybe he’ll even treat me, in fact, we’ll tell you a secret, mira and i have known each other for a long time, she’s my good old one a friend, she just works at a wonderful dairy enterprise, for me it’s magic, that’s why i came to see, i, of course, decided to start with the most important meal of the day, breakfast, we have cottage cheese with sour cream, a delicious product made from natural milk in modern equipment, i also made miranod

for me a lot of small sandwiches, i ’ll be happy to try them, guess what they are with? guess what they are? this is a sandwich with butter, the simplest thing that can be, but here it is the most delicious, i probably haven’t eaten such wonderful sandwiches with butter since childhood, in principle, i didn’t think that it was possible to repeat that taste, but it is possible, this is the taste of childhood, i want to tell you, it reminds me of a morning in the village, a grandmother’s sandwich with butter, and made from natural cow cream, the local enterprise is more than 100 years old, today it is here produce more than 50,000 tons of dairy products per year. and i can see how this happens right now. remember the movie charlie and the chocolate factory, there in every department, in every shop, something magical happened in the dairy industry, the same thing. just look. milk is wonderful on its own, you can bottle it and drink it that way, or you can put in the effort and get something else out of it. sour cream, butter, cottage cheese or kefir. the choice

is extensive. at first glance, it looks like sour cream or any other milk product. the product is so complicated, but in fact, in any dairy product there are two main ingredients: cream and sourdough. depending on what is required, one of the ingredients comes first. in the preparation of kefir or yogurt, the main role is given to the starter; for butter, cream is very important. everyone oil packaging. of course, i am not some kind of village cat, but i am a desire. break off a piece of food, it’s like i woke up, in fact , the packaging process simply fascinated me, i had never thought about how many types of packaging there are, but now i know for sure that each product has its own, and what’s also surprising is that here in every room, in every the shop has its own smell, somewhere it smells like cottage cheese, somewhere

it smells like vanilla, somewhere it smells like fresh sour cream, it’s so magical.

to make it clearer, i’ll decipher: these are sweeteners that do not affect the level blood sugar and are therefore considered more beneficial. i tried everything, i looked at everything, but i really want to see how it all produces, can you let me in on a short tour of the enterprise? let's go, great! the raw material for the production of fermented milk products is whey, we start with ultrafiltration. here on this wonderful device there is a process that is called... ultrafiltration, what is it? here the whey is separated into two fractions: carbohydrates and proteins. by getting rid of carbohydrates, we we leave the protein concentrate and get

a lower calorie product. these huge reservoirs contain protein, from which a fermented milk drink will be made a little later. want to see what it looks like? then lactobacilli are added to the protein, which begin to work actively. this drink has a short shelf life, but it has a lot of benefits. a complete snack in one glass. the slides have many culinary symbols, one of them is pies. to leave the journey not only pleasant, but tasteful. impression, i advise you to look into a cafe with standard pastries, which is located not far from the station. so, pirogi, when i was preparing for

my trip, i was looking for information about gorki, i came across the word pie at least 10 times, so i decided to try what pirogi in the city of gorki are famous for. i want to try more of everything, the table is literally bursting with baked goods and nightly cheesecake. i will immediately say that even in appearance it does not look like cheesecake. our belarusian curd pies are not a casserole or a casserole - they are an absolutely separate dish, and the dish is quite popular and in demand. they didn’t skimp on the curd filling, it’s sweet with a vanilla flavor, it literally melts in your mouth. i think i could easily eat the whole pie, but i'd rather try something else, especially since there is so much to choose from. and this pastry for... every person born in the soviet union will cause amazing nostalgia, this is sour cream. we bought a simple

dish, the secret of the people's love for sour cream filling. the filling was made from cottage cheese, rich sour cream, and sugar. then it’s all neat put into the dough and baked. what did all soviet boys like to do? when sour cream fell into our hands, this crust was eaten at the very last moment, it was put aside, and then happiness began, and even now it gives as much pleasure as before, the sour cream is still the same lush, tender and beloved. this is a seemingly simple pastry, but it seems to me that it is precisely under it that one can evaluate the skill of a cook or pastry chef. if the sour cream is a success, and here it is wonderful, it is fresh, juicy, very soft, gentle, which means the chef is simply a genius,

i’m not afraid to say that local pastries could qualify for a michelin star, but for now it gets five stars out of five from me. life over death, the victory of righteousness, purity, light, over evil, the need for

spiritual education. they happily come to classes, we have classes right here in the church, i thought it was right, necessary, because children should breathe at least church air, about the sacraments of the orthodox church, when people come to the divine liturgy, when they receive communion there, they, in a sense, in a sense, a certain sacrament of our unity with each other is being performed with...

this is necessary in order to soften the taste, that’s why i also add butter. taste of sunflower oil. while i'm busy with the meat, tatyana cuts the garlic and onions and puts them in a frying pan. what is especially valuable is that all these products are not purchased, straight from the owner’s yard. today we have sown 156 hectares, which means corn, and of course, upon request our district, i help fulfill the state order

for buckwheat. so, with such a serious farmer, today we are preparing a roast, grating the carrots and also sending the frying pan, after our frying is ready, we put it on the bottom of the pot, we make a pillow of vegetables, yes, we will make a pillow, because meat can burn, and by the way, i’ve already cut the meat, don’t forget about the tomatoes, peel them, cut them, throw them in a pot, there... now the meat has arrived, we put it almost to the top, now we need some salt, yes, i’m at your invitation, oh, well, you didn’t regret the salt, nothing, that’s enough, yes, but i love rock salt, which is not refined, and even odiated, these are the spices, i smell paprika, dark dill, however, every housewife has her own favorite set of spices, so don’t regret it, add more of them for aroma

and taste, now... take the potatoes, cut them coarsely, a little smaller than pieces of meat, there’s not much space left in the pot, so we ’ll need just one or two potatoes, now we're closing it, and of course i'm also i’ll add a little butter, this is our secret ingredient, we won’t tell anyone about it, the taste will be just right, we’ll put our pot in the oven at...