organizations and enterprises of the leninsky, central and partisan districts of minsk. the navigator has five locations, among them mass graves and monuments dedicated to the feats of the heroes of the great patriotic war. each place receives special attention. participants paid tribute and laid flowers in memory of those who defended our country and brought its liberation closer 80 years ago. this is not the first time that the youth of the minsk tractor plant take part in bicycle rides, and this is very important for our enterprise. more than 150 youth today are together in one in an outburst, one might say, for their grandfather, for victory, everyone for their enterprise for their country , today they are making this wonderful bike lap in tribute to the memory of the people who gave us a peaceful sky above our heads, everyone is strong in spirit, we were lucky with the weather, because it’s very hot, today we invited not only our students , but these young people to this bike ride.

russia will be warm, without precipitation, despite the clouds, no significant rain is expected. at night the temperature will vary from nine to 17 degrees. during the day the summer sun will warm the air to 29°. the current week of june, the last week of the month, will pass under the influence of the warm scandinavian anticyclone. with an increased background of atmospheric pressure, mostly without precipitation. there will be a lot of sunshine and the air will warm up well. the summer heat will hit

the sunny weekend. my colleagues have more information on friday, the heat is above thirty and my colleagues will start at 15 o’clock, but with this i say goodbye to you, all the best. the decision was bold; before that, the red army had not carried out offensive operations to a depth of more than 150 kilometer rakosovsky planned to make a 500 km throw, but first it was necessary to liberate bobruisk. the bobruisk operation took place from june 24 to june 29, 1944. it was part of the offensive operation bagration. the operation was carried out by troops of the first belarusian front under the command of marshal of the soviet union rakosovsky. the front was opposed by the ninth army, which consisted of 10 infantry divisions, and two divisions of the fourth.

wehrmacht army. the germans had a strong, deeply stunned defense. it consisted of two lines of pre-prepared defensive borders along the rivers dobosna, ola, berezina, as well as around bobruisk. rakosovsky's front was the most powerful of all those participating in operation bagration. however, the tasks assigned to him were serious. the troops had to crush the southern flank of the defensive positions of the army center group. all brick buildings, tall stone ones. in the cellars of local residents there were warehouses of ammunition and food, everything indicated that the germans were not going to leave the city, but while the enemy was strengthening bobruisk, rakosovsky was already developing an effective tactics.

two main attacks, one directly on bobruisk, the second on glusk. the task was to deprive the enemy of maneuver, to prevent the transfer of forces from one area. on the other, the right wing of the first belarusian front, consisting of the third, forty -eighth army and parts of the 65th army, was supposed to attack the bobruisk fortified area, with the task of defeating the main forces of the ninth field army of the wehrmacht, the left wing with the forces of the twenty- eighth army, a horse-mechanized group and the first guards tank corps attacked on a broad front in the direction of khalapenich minsk, with the general plan of cutting through the defenses of army group center. reach the belarusian capital and then advance on brest. the decision was bold. before this, the red army had not carried out offensive operations to a depth of more than 150 km. rakosovsky planned to make a 500 km throw. but first it was necessary to liberate babuisk. being

an experienced military commander, rakosovsky noticed one feature. the commander of the ninth army of the wehrmacht, general hans jordon, built the defense in a formulaic manner. the troops were dispersed exclusively inside. three fortified areas, in a wooded and swampy area south of bobrusk, the enemy forces were not so great. it could not even occur to the germans that soviet troops would advance through almost impassable swamps, but it was there that rakosovsky decided to attack. to overcome topias and impassable places, the fighters , on the advice of local partisans, wove macro-stomps from willow branches. these are bast shoes that look like large tennis rackets; they were tied to boots and calmly slapped around the quagmire. the guns were carried on special wooden rafts, and gatis were built for light tanks. to avoid getting sick while working in cold water, the soldiers, again, on the advice of the partisans, smeared their bodies with fat. the formation of the sixteenth air army was planned to be used in the direction of action of the strike groups. the dnieper military flotilla

was supposed to support the offensive of the troops and transport them across the berizina river. in the mogilev direction, soviet troops, after heavy artillery shelling and bombing... enemy positions from the air went on the offensive. the infantry quickly crossed the pronya river and with powerful blows broke through the enemy’s defensive line, consisting of numerous bunkers and several lines of trenches, moving forward up to 20 km. many enemy soldiers died in the trenches. in just one small area, about 600 killed nazis were counted. on the night of june 25, four soviet armored boats and two minesweepers with two rifle companies on board. below the previously planned point, this played into the hands of the soviet troops, rifle companies attacked synchronously enemy on both banks, and the naval guns fired at the identified firing points, the germans did not expect such a turn of events,

taking advantage of their confusion, minesweepers moved forward, brigade commander nikolai mitin’s instincts did not fail, near the village of sdudichi, the nazis deployed two at once... only in the evening of 24 june, soviet troops captured the first enemy trench. rakosovsky brought reserves into the battle and launched another attack at night, when the enemy was no longer expecting it. his plan worked. under the onslaught of soviet troops, the nazis began to falter

a disorderly retreat, abandoning equipment and weapons. at the same time , soviet bombers appeared in the sky above the babrui fortified area, destroying german fuel supplies and ammunition. groups. general jordan had to give orders for extreme conservation of ammunition and fuel. wehrmacht soldiers could only rely on what was left in their fuel tanks and ammunition racks. to reach the southern outskirts of babruisk, it was necessary to take control of the village of parichi as soon as possible and destroy the bridge used the nazis to transfer troops to the left bank of the berezina. it was not possible to bomb the bridge from the air. then it was decided to destroy it from the water by force.

it didn’t turn out, abandoning the troops, he fled behind the front line on an airplane. june 29, 1944, bobruisk, last. line vitebsk, orsha mogilev, shlobin, was released. with the liberation of the city, the bobruz offensive operation ended, along with it the first phase of operation bagradion. on the same day, general. kokosovsky was awarded the military rank of marshal of the soviet union. in soviet writer alexander solzhenitsyn participated in the liberation of bobruisk. he left a brief description of what was happening in the city. solzhenitsyn spoke about the huge amount of broken equipment, the frightened eyes of local residents, as well as the attitude towards collaborators who were never forgiven. the bobruisk offensive operation caused significant damage to the armycenter group, thereby creating. conditions for the successful conduct of subsequent operations for the liberation of belarus. front troops

advanced up to 100-150 km and were liberated the cities of zhlobin on june 26 and bobruisk on june 29. in the bobruisk area , six german divisions were surrounded and destroyed. on the evening of june 29 , moscow fired twenty artillery salvoes from 224 guns in honor of the soldiers of the first belarusian front who liberated babruisk.

they support me when i invite not officials or experts to the program, but political scientists, well, i’m interested, so i call, and the more i communicate with ordinary people, every time i am convinced that they are not at all easy here, especially since the president was recently on the media platform in mogilev, he indicated that he wanted to see more professionals on the screen, not only in politics. anton koleniya, chef, dig a little deeper, it turns out that he is

a people’s chef, yes, the birthday boy of the year, yes, and the holder of the title of one of the 200 best chefs in the world, yes, yes, well, the first in the cis, and the only one, as far as i know, everything is true, everything is true, everything is true, is it true that you started your career by burning your debut dish as a child? yes, i 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, it was made 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 was the same a spoon, which is one spoon, one spoon that you could eat, yes, yes, it was very tasty, but why didn’t it discourage you from studying. further it was even further it was well, i was

always interested all the time and i always repeated then porridge - it was this was the first such bright yes and then how old were you six it was first grade and then a little older i started reading my mother’s recipes and my mother is a health worker they write all the letters o there always uh huh understood something something didn’t understand something but still tried to cook a lot went to the trash. i have an older brother, he was always my taster, and these were pancakes that i fried in a waffle iron, yes, that was, well, there was a lot of things, there were some derivative cakes, i tried to make cutlets, that’s all , so i came home after school, i did something for everyone, just this, well, i always played sports, and i always went to some clubs, basketball, i just went to the hairdressing salon, i just went outside with the guys to play ball, well... so that at least somehow develop, well, i know that basketball and auto racing are still

a hobby, yes, yes, this is what it is, well , look, there is a motivational moment in our invitation, we are so used to living with stereotypes that higher education supposedly will definitely help you become successful, and many parents and children ignore working specialties and colleges, but now is the time to enroll. so maybe an outstanding cook or hairdresser is better than a sad lawyer or economist? i agree, in general i’m in favor of people not going to work. they went to do their favorite thing, so that he would get up in the morning and the sun would burn like the sun with this activity, and he would fly there, it would warm him, then he would succeed, then he would be outstanding, famous, he would glorify our country, well, well i’m not just talking about belarus, you can do this everywhere, the main thing is not to go to work, yes this is such a word for me -

work, yes such a cutting ear, this is a hobby, this is the work of your whole life, but you choose what you will do. my parents always didn’t support my choice, i ’ll be honest, and when i just went, everyone pushed me according to my brother’s thesis, it was a higher college of communications, i went to the exam, there was the first exam there in mathematics, whatever it was called, i just handed in a blank sheet, that is, it was fundamental on the left, on the right i handed in a blank sheet, came, said, well, wrote, well, i will expect that such a result, but he himself knew that no, well, what will happen with...

i gave the basics, yes, yes, it’s free, if you love it, then you will continue, they give you the basics, then you yourself , you search, you dig, it was difficult then, now there is the internet, all sorts of channels, before there were magazines at my mother’s with recipes, some old cookbooks, there was a library, i read it all, i studied it all, i have there was a place of practice at the amkodor canteen factories. well, i learned how to make cutlets there, and i, well, there ’s a lot you can learn there too, then i had such a global job, such a straight job, they took me to the first pizzeria in minsk on prospekt, and they called me the squid man, because for six months i came and cleaned squid at the sink, i didn’t go further than the kitchen , why weren’t they allowed , well, i was

a trainee, well, clean these 60 kg of squid then go home, then i grew, grew, grew and... and all the time i needed more, well , look, well, so that mothers and grandmothers would be completely calm, yes , that’s how many chefs are under your command at the same time now, now there are about 20 people, 20, but this is a little maximum, but i once had such a peak, these are our summer olympic games, which took place in the nineteenth year, i was then responsible for the global structure for the guest house of belarus, i have then... and every day there were about 110 pawars under subordination 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 even so necessary have time to look, and besides, you are also a player -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, this mood is very important. i had to study from scratch in italy, but i graduated with honors, then after 3 years i confirmed my training by passing the exams and i am - well, a master chef studying in france , it was small, it wasn’t long, it was only a month there, but this was an opportunity to get to know each other with the great paul bacuse for

me this is just such a standard he taught he has not taught, he has not yet given more... this fuel for this fire, that these things need to be loved, and you convey your love through dishes to the guest, and you change his mood for the better, yes, you can even heal him, yes, it’s from the blues, this is important, so for the chef it is important to start the day not just to say hello to the staff, to make sure that before the service starts they are all in a good mood and then... the energy, it will be transferred to the hall, this is very important , dish, so the chef is not like he came there, and you sit there, and there you command, you're like a clown on a unicycle, you have to juggle.

you will always be an expat, a visitor, yes, you will not have truly warm friends, you will always know that you are an expat, and i grew up on this land, why should i leave here, i love this land, i love these forests , lakes, fields, even when now i’m leaving on some culinary travels of my own - with my master classes already, i return home, and i understand that i’m at home, so i cross the border by car, and i realized that this is this, this is my land, i grew up here. i love this land, i can’t imagine how you can leave and live there and say that you’re a belarusian, yes you’re a belarusian then, but as for the scrap, of course it

will be, it will be, it will be soon, and it it will be such a cuisine, both belarusian and even my cuisine, but the guests of the city know me, just like the residents of the city know me, it will be delicious, it will be interesting with stories, of course with me, well, if we... are talking about belarusian kitchen, what is belarusian cuisine, why, even if potato pancakes are not the top of the food chain, yes, then, really, we we know so little about the diversity of our own cuisine, yes, well, our cuisine is not potato pancakes at all, well, it’s now belarusians, bulbash, potato pancakes, but here potatoes were brought literally here about 200 years ago, well, we ate something before before or we were waiting for potatoes, well, yes, they were brought from america, but we have river fish, yes, we have. there are forests in which there are wild animals, we have, well, wheat has always been root crops, but there everything is possible, there before potatoes we used a lot of

sylder root for food, this is ours, it grew with they also made it and fried it, you can fry it, steam it, cook it, that’s all, these are fashionable, that’s all, our location is also very important, they brought us to tsarist russia, including cooks, 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, and where exactly the guests spent the night there and lived for some time , including the worldly nichersky castle where only italians worked for the ardevils and we asked the grandmothers for recipes from the grandmothers, here’s their ba...

they were called podvodka, because the potatoes were crushed with a deck, they were boiled, mashed and added to the soup, boiled and stirred, it turned out like a cream soup, and now you were making such dishes, well... sometimes they do it for guests of the city, especially when i worked in a hotel, it was just like that, we did a lot of this, it’s in belarusian, that is, before europeans worked for us, yes now they are trying to force us to work for them, yes, okay, well, yes, our milk is recognized all over the world, 100%, yes, and you developed a croissant recipe based on our belarusian flour, and our butter, well, what they do is nothing worse than the french ones, i already tried it, yes. before the broadcast, this is a delicious croissant, what other products do we undeservedly avoid in our country? well, we actually

have it, like in italy they have motadela , yes, it’s an open sausage, it’s not very tasty there, in italy, honestly, they try to make it add there, dilute there with pistachios , whatever you want, peppers, whatever you can to add flavor , our curd sausage, it’s cool , which is still made according to gost, which is according to gost, but in this in this itself. that we have preserved these standards, yes, that our factories cook according to state regulations without adding any kind of food or any chemical elements, everything is natural, well, our vegetables are good if they are ripe, but there are always such life hacks, a fashionable word like ripen the same tomatoes bought at the store in winter, buy a couple of apples, add tomatoes and apples their chalk, this is the first time i’ve heard about this, really, well, we all know the word banana.

this is malic acid, apples emit uh such a gas, let’s call it the one that ripens anything, that is , fresh tomatoes with apples in a dark bag , put them in there, well, just in the kitchen tomorrow you will have completely different tomatoes, and so you can ripen everything, well, of course, except for potatoes, they will start to grow, wow, this is the first time i’ve heard about this, well, these are the life hacks that our grandmothers used, and our great-grandmothers for sure used in order to... preserve something, in order to convey something, it all needs to be restored again, it’s just that somehow we have gone very much into european culture, we want it to be like it is, but we have forgotten how it would be with us , but with us it was no worse, we never had these trachteries, 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 tablecloths that our

great-grandmothers had knitted with their hands. with super coating do the same here our potato pancakes, yeah, here are pancakes in minsk, but you put four short ones on the fire, well, so that there is an honest life hack, and a spoon in each frying pan, here in the chigun it will be the most delicious, it’s not for nothing that ours are all our grandmothers, grandmothers, they cook only for cast iron, and what are you cooking with now? i also cook with cast iron, i also have a short-term cast iron at home, of course there are all those teflon ones

that are fashionable, yes, but with cast iron... in general, sanctions, on the one hand, are even good , because we may not yet feel as strongly as our russian brothers, them for a long time, and this gave a huge impetus to this word import substitution, yes, when our factories start, they begin to move, think and offer us something new, including in the food sector, yes, yes, we are not talking about basically, they are starting to move, we have

some delicious cheeses, and what’s more. well, really tasty cheeses, they can turn out to be very moldy, they’re wonderfully hard, and they’re all so well-seasoned, and so on in everything, well, our meat has always been great in the baltic states i remember there, about 20 years ago, they came for our chicken because they are here, i communicate with the baltic people in squabbles, they say that the broth on your chicken is so fatty, rich, tasty, but in ours it’s just water. in politics, alexander grigorievich has already become a figure in scale that goes far beyond the scope of the post of president of belarus; nominally, he is only responsible for his country,

in fact. he, thanks to his colossal experience and great respect in the world, and even in the democratic world, although they are not recognized there, has a strong influence on many regions in the world. only those who do not have some desired power speak about democracy and democracy all over the world; they want to get it, but cannot. politics is when public comments along the way speak rather about the absence of real actions. we can see for ourselves that we are not going anywhere with the russians. the conflict in ukraine is unlikely to end quickly. but no matter how long it lasts, it will end in a stable and long-lasting peace. author's project of igor turay, propaganda. watch on tv channel belarus 24. our region through the eyes of foreigners. i was surprised that it was so the nature was beautiful and so clean, how different everything was, so neat, the building, the food, the supermarkets and so on. how did they end up in belarus and why did they stay here

? it happened that belarus occupies a special place, i first came here as a student in 1983 and 1984. i was sent here for 2 years.

delicious dishes from the world, 100 dishes, from different countries, including the well -known and beloved by our compatriots, jellied meat, yes, yes, why is something so beautiful actually delicious? dish, well, in my opinion, i have both my mother and grandmother, well, great, my mother still cooks, my grandmother cooked this dish perfectly, why is it on this list, along with the same rotten, half-decomposed shark.

that’s what our president once said, i agree, yes, at night he told me to eat potatoes not with meat, but better with herring, so here are the president’s quotes, even about food, they tear up tiktok, this has long been known, yes, what are you talking about talk about these culinary tips on... in fact, they are all correct, this is correct, because well, when you eat on overnight potatoes with meat, this is a very long process of digestion, yes, it’s hard for you, and well , it will be uncomfortable to sleep when you eat

something light, uh, fish, okay, fish, it’s digested very quickly, it’s also healthy, much healthier than some fried piece of meat, you sleep well, and in the morning you feel light, well... you need to drink a little more than from meat, but in principle i agree with him, well - in general, potatoes, potatoes, now we will even remember such soviet times, maybe no one even talks about it i thought, and this is a very important stage - when we cleaned it, we now 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 take this step. somehow remove it, go around it, yes, just clean it, fry it or boil it right away, leave it there for half an hour in the water, that’s why in the armies they don’t use potato peeling machines, but cadets, yes, well, it used to be like that, now

it’s the same, i think they clean with their hands and so far the potatoes lie in this water, i peeled a lot of potatoes during 5 years of military school, here they are, here they are, lying in the water , the starch goes down. well, yes, it’s just this base all the time, he doesn’t clean it quickly, he doesn’t rush, several hours, several hours, yes, this is a great option to make the life of the salad easier, anton, i was told that you have some kind of unique a recipe for the perfect mashed potatoes from our potatoes, well, yes, it’s actually a recipe, in general, mashed potatoes were invented by the french, it’s their national dish, it’s included in folklore the book of france, as the main thing, the main dish of france. and there is a recipe that cannot be violated, it has two components, we all laugh about it, but it’s really very tasty, it’s potatoes and butter one to one, wow, yes, but the main thing is, of course, not to beat with a mixer, not to beat, it’s not

like you can’t use a mixer at all, but you can just mix it and just mix it with a masher like yes, just with a mixer we immediately get wallpaper glue, but you can glue both wallpaper right away, one will stick. i have to try one, it’s very tasty, i remember even here - about all these mixers, all these gadgets - studying in france, the bacuse field academy, a meringue class, these are such ... dried or baked proteins, we come to class to study and it seems, well, everything is already there , they definitely invented a mixer, yes, they invented whisks, we don’t have whisks or 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 small one whisk, we’ll do it as we did before, i’ll say that with these little ones we beat it with whisks, well, four times faster than we beat it with a whisk, because there’s a lot of air in... and it’s very tasty, and it’s really better than with a mixer, because

you feel the product, and you understand when you need it stop, and with a mixer, even at our national cook, we see that it is sometimes better to remove it, because people get into some kind of spirit, they want to make their life easier, but they just ruin everything, well, i memorized the recipe, i’ll try to make potatoes, one to one with butter, anton, here nekrasov believed that the meaning of life... bunin confessed his love for the antonov apple, yes, as a patriot of belarus, what would you prefer to immortalize in belarusian literature, and what could become part of our cultural code or even national ideology? i think these will be our

cheesecakes, this is our dish, this is our belarusian dish, these are not pancakes for sure, yes, because pancakes, but still it’s imported, our pancakes are a derivative of german rösti, yeah, we made cheesecakes all the time life, all life our grandmothers baked cheesecakes in the oven, they were of different shapes and balls, someone there made them flatter, and it’s very tasty, and the recipe goes away... in fact, we start adding flour, well now i see how they prepare, yes, flour into the curd so that it does not spread, some step is lost , he is trying to make it simpler, but everything is simple, we just need to heat the cottage cheese a little , right next to the stove, it’s there, like our grandmothers did , they hung it on the stove, it hung there, that’s right, the serum was released, torque heated up, they squeezed it out. they used it further, to this cottage cheese they added an egg, sugar,

their love, of course, yes, then a little later vanillin, someone added poppy seeds, someone added raisins, well, everything like apples, they made cheese cakes and fried them in the oven, they don’t spread, we’ve just 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 too, cheesecakes are such a p this is exactly what everyone hears, it’s ours, it’s ours, but this, this our dish, okay, anton, how did it happen that our recipes are so cool, you even tell us deliciously, though, why they essentially disappeared, they were stolen from us, they replace it with this fast food and all sorts of crap, excuse me, food, they are imposing it, this is an imposition, this is what all these taverns and poles came to us to do? our man is weaker, they came up with these

taverns with fatty food, with cheap alcohol, this is, well, this is not a one-day journey, this is a long-term decrease in our guenon, but relaxation of our man, and they hooked people on these stands of incomprehensible quality, on fatty food, that’s it, there’s fatty food for everyone, it’s hard for everyone to sleep poorly. not only do the blood vessels get clogged with cholesterol, bad cholesterol, but they get clogged, everything was different with us, we need to come back somehow, i’m in favor of getting it all back to this, but well , you worked in trendy city restaurants, yes, where the visitors are mostly regular, i myself read the comments when you left there from one restaurant to another, yes they are like us now, yes, we went i always come here to anton kolennik, we’ll go to another restaurant, but in a hotel. and what do

foreigners want, well, their usual or still acquaintance with our authentic? well , if we’re talking about tourists, it’s also ours, they’re ours, of course they’re interested in our national one , they really want them, they want potato pancakes, they want cheesecakes, they want babka, this was all before potato pancakes. for our cooking they want some of our belarusian soup with kefir without water, although they still want it, but everyone is united by whether the city can live. yes ours 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 , they found out his preference, yes, yes, and this is

also like such, like a magnet of attraction, the guest would know that well, i will go there, because there is a great cook there, ivan there, there, no matter who, yes, he knows that i love him so much, he will congratulate me, talk to me, and this, this works, and tourists also came, so i worked at a hotel, tourists came with their families, these children ran to hug me there, hello, uncle anton, there are cheesecakes there in the evening, please, you are talking about how literate he is, is he a deputy or a politician, that we need to go to people, of course, this says that our most valuable thing is people, it really is so, we have nothing more valuable for our people. you need to do everything so that your subordinate, let’s say, is already like an adult, yes, he comes to his workplace happy, and wants to go there, this and this depends only on the manager, neither the president there nor anyone can influence this,

but you yourself create a workplace for your employee, this is the atmosphere, this is very important, i will say, i probably wasn’t going to say, you have it right you can make a face of good quality, yes, yes, yes, and the point is, yes, how important is this when preparing a dish, we are seeing such trends that crime is moving into the digital sphere, more and more of our citizens are... but on the internet one way or another payments are made remotely, but at the same time, the risks have increased, for the vast majority of the population, we need to teach them the basics of our own information security so that they feel safe in those new realities. there is always a threat, the internet, darknet,

someone always wants to make money from this, criminals have a variety of ways to involve young people there. in the digital world , everything leaves a digital footprint. having deleted information about yourself in one place, it will be stored in another place, this information can be retrieved, analyzed, earn money once, maybe you won’t even earn money and go to prison, we develop critical thinking, we don’t believe everything that they say, we believe some objective things, tell me the project, don’t be silent, don’t miss new episodes on the belarus 24 tv channel, we will learn . you with architectural memories of belarus from different eras and centuries. at the same time, with all these figures, the karaleevsky peraimians and the same patterns of architecture, which symbolized a completely different structure of the world. with the russian empire approaching here, the whole has an absolutely new imperial the concept of classical architecture, which

has passed away from the earliest tradition of rechy paspalitay. let's look at their history and basic facts. forums round. and during the battle that happened, the armatures were such that stone cannonballs were fired, and the hell of these forms were the yanks of the great good. the architects of this palace would know the vilensk master shieldhouse.