from the pharmacy store we spill yana gat product. eight and up-to-date processes: the bank is sealed and ready and corrected. in the most remote places of our homeland. in the milk bottling line, graphite filters were previously used to purify steam. they often failed and the line stopped. scientists from the minsk research institute of powder metallurgy proposed using filters made from powder of a light and durable metal, titanium, compressed by explosion. the biggest problem is the economy

of cheese. yashche is not so bad adgon, as it happens when grazing the creativity of natural dairy products, there is no reward here. sennya adgon perapracovaetstsa for feed for the young and the parachute. this year 15 thousand kancentravanaga spazhyўnaga stern. thus , new reserves of creativity have been created. melaka, a variety of sour cream, kefir, plum, tvaraga and other dairy products, fruits and vegetables from minsk. how can one jump and jump around such a product? all creative processes involve folding mechanisms. machines remove paper bottles, spray them with sour cream and i'm getting clogged. this automatic line has a high level of productivity. here you pay 6 thousand bottles of malak for a drink. and this machine packages two tons of food for the change.

masses, a wide range of new technology, increased production capacity of the plant and the anniversary of the republic by 6 million rubles of over-planned production. 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 thirst for travel there are adventures, on the way you like to eat somewhere, always, food anywhere! 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 what is coming to the west. and the east of our country, as

they cook in the suburbs and in polesie, we are going on a journey to make a gastronomic map of belarus, today in the mountains i tried dairy products in all its diversity, fluffy pastries, a taste straight from childhood, roast with potatoes in a pot, dish for...

it is inextricably linked with the goritsa 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 exactly the case when an educational institution makes a city world famous, much like oxford or cambridge. and this is true, because the academy is one of the oldest largest in the cis. there is even a museum where you can take a closer look at the history of this institution. if you think that the food on your table begins from the store, you are mistaken, the food on your table begins from the agricultural academy, we have one in belarus, many people know it, but i personally don’t know anything about it, but tatyana knows. tatyana, please tell me how

the agricultural academy appeared on the territory of belarus? well, the story begins back in the 19th century, when in russia there was a famine, and crowds of hungry peasants walked along russian roads. another thing is not surprising, because for agriculture everything plays a big role, and in the end the choice fell on the hill. from session to session , students live happily, especially at the agricultural academy. by the way, how did the students live? well, our students lived according to a certain daily routine, for example, in

the winter they got up at 6 in the morning. and i see that breakfast is available from 7:30 to 8. what did the students of the agricultural academy eat a long time ago? then we we’re 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, uh, cereal soups, meat, and also pies with rice, meat, uh, and their afternoon snack was milk, but the students recalled that it wasn’t very pleasant to eat half an hour in the cold dining room with cold milk, so... they usually took their milk and cooked it there for themselves, made coffee, tea, but the school inspector didn’t particularly like such arbitrariness if he found violators , then he forced them to pour everything into a common vat and drink from it, it turned out to be 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 cook mustard for the whole school, ground it into powder, then added sugar, salt, boiling water and oil - they added vinegar, here’s the recipe, this student, he says, for the rest of my life i will remember it, just how much we cooked, because that there are essential oils, and it was not so simple 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? it would seem that they feed well and teach useful work, but there was a time when they were simply afraid to send children here, the following legend came down to us, when the tsar’s circular came out about sending young children to the agricultural school, the police officer of the poyarkov traveled around the provinces and told no rumors that the mogilev province is located on

the edge of siberia, a mountain was erected on the graves, on that they started a school for grief, they will teach your children about every kind of grief, that’s why it’s called the highlander school on the mountain. they believed in this and so that their children would not be taken to such a terrible place, they paid in gold. in return, the transcripts indicated that the potential student was deaf, blind, and yum. 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 takes up about a third of the slides themselves. this is a city within a city. and it’s immediately obvious that he’s an academic in the town. two hundred years of history, here modern buildings coexist very harmoniously with 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 angelo campiona, who came here from italy. it’s a pleasure to walk here, it feels like i’m in the grounds of a palace, it’s so beautiful here. we turn along one of the paths to the side, and here i am already in the holy of holies, in the agricultural gene pool. she is the guardian of the agricultural gene pool of our country. on one of hello, hello, good afternoon, and olya, what is a gene pool, an agricultural gene pool, what does it all look like, and this is a kind of seed storage, a database of seeds, varieties, samples that scientists can use for their own purposes, mainly, of course, for selection, so that an idea that, say, a scientist has somewhere in his head, is realized. breeders can be called real artists, because they improve and

develop completely new plant varieties. it works and is not easy, but terribly interesting. in simple terms, i’ll ask, if a global catastrophe occurs in the world, then as i understand it, it is the bank, this gene pool, the agricultural gene pool that will save all of humanity, save breeding, ensure food security at the level of, say, the state, that will be preserved here. reserve for the creation of new source material, seeds that already exist and provide a supply of new varieties. last question, when will bananas start growing in belarus? they are in the botanical garden of the academy. so, you imagine, everything is here. and it's not empty sound. 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 think so. we do not need.

this is it in the form of tea, it’s funny, if they would let me smell it with my eyes closed, i would say that it’s chewing gum or toothpaste, i recommend trying it, but just a little, so it’s sop, medicinal, a funny word, i just understand, that it is medicinal, which means you can drink liters of it, i’m joking, of course, but tea based on it is really useful, it has a light ginger-sage taste and 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 discovered in 1847, which means that it is much older than the minsk botanical siege. it grows in the park. there are about fifty plants from the red book, but besides them there is something to admire. do you think these are big bills? 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 dem, everything is green and colorful. and here is a banana, not collected, growing in belarus. gorki is famous not only for its academy, they have another one. a symbol, and this is not grain, not meat, but milk. this is how it usually happens, like this

you see such a milk tanker, and then you sit at the table and eat some dairy products, and no one knows what happens between these two stages. but this is damn interesting to me, so i go to the dairy production plant. belarusians love milk. belarusians drink milk, well, in the mountains they also prepare a lot of delicious products from it. and the world... will now tell me, show me, maybe 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 friend, she just works at a wonderful dairy enterprise, for me it’s magic, that’s why i came to see it. of course, i decided to start with the most important meal of the day, breakfast. this is our cottage cheese with sour cream, a delicious product made from natural milk using modern equipment. mira also gave me a lot of small sandwiches, i ’ll be happy to try them. what are they with? guess what it is, it’s a sandwich with butter, it’s the simplest thing that can be, but

here it’s the most delicious, i probably haven’t eaten such wonderful sandwiches with butter since childhood and, in principle, i didn’t think that that taste was possible repeat, but this is possible, this is the taste of childhood, i want to tell you, it is reminiscent of a morning in the village, a grandmother’s sandwich with butter, and made from natural cow’s cream, the local enterprise is more than 100 years old, today it produces more than 50’. it's the same in dairy production, just look. milk is wonderful on its own, you can bottle it and drink it that way, or you can put some effort into it and get something else out of it. sour cream, butter, cottage cheese or kefir? the choice is extensive. at first glance, sour cream or any other dairy product is so difficult. 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 culture; for butter, cream is very important; break off a piece and eat it, it’s like i woke up, in fact, the packaging process simply fascinated me, i had never thought before how many... types of packaging there are, and now i know for sure that each product has its own, and what’s also surprising is that here in every room, in every workshop there is a smell, somewhere it smells like cottage cheese, somewhere it smells like vanilla, somewhere it smells like fresh sour cream, it’s such a magical feeling, they are definitely worth trying. and

now we are smoothly moving into the territory of another enterprise. products are stored here, it’s incredibly cold here, even in such a refrigerator you won’t be able to sit for long if you’re not a sour-milk drinker, alexander will introduce us to all this variety of colors and flavors, i see that here there are products with different flavors additives, that is, everyone will find that they are more balanced, unlike other types of protein, in fact, they were implemented at the enterprise. i honor all bodybuilders, additives are no longer needed, there is an absolutely natural product, but what is included in this drink? we use components such as extract and sucrolose sweeteners, which is extra sucrolose, yes, yes, you heard correctly, for the common person, in fact, this is a generally incomprehensible word, so to

make it clearer, i’ll decipher it: these are sweeteners, which do not affect the level of sugar in the blood, therefore they are considered more... i tried everything, i looked at everything, but i really want to see how it all works, can you let me have a short excursion at the enterprise, let's take a walk, super, seriously for the production of fermented milk products is whey, we start with ultrafiltration, on this wonderful machine a process takes place 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 within 5 or 7

hours. lactobacillus is responsible for the taste and consistency, then the drink is poured. 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 not only pleasant but tasty impressions on your trip, i advise you to stop by 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 curds pies are not... they are a completely separate dish, and the dish is quite popular and in demand. the curd filling didn't sting, it was sweet with a vanilla flavor, it literally melted 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 is baking. for every person born in the soviet union, it will cause amazing nostalgia. this. sour cream, we didn’t buy this pastry very often, it wasn’t cheap, it cost about 12 kopecks, but nevertheless it was the most favorite, why? i’ll explain, this is a very... simple dish, the secret of people’s love for sour cream is in the filling: the filling was made from cottage cheese, fat sour cream, sugar, then all this was carefully

put into the dough and baked, which is what all soviet boys loved to do when they fell into our hands sour cream, 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, sour cream is still just as lush, tender and loved. it would seem simple baking, but it seems to me that it is precisely by this that one can evaluate the skill of a cook, a pastry chef, if the sour cream is a success, and here it is wonderful, it is fresh, juicy, very soft, tender, this means the chef is simply a genius. i’m not afraid to say that local baked goods could qualify for a mishlyan star, but for now it gets five stars out of five from me,

we are seeing such trends that crime ... criminals have a variety of methods. how to involve young people there? in the digital world, everything leaves digital traces. having deleted information about yourself in one place, it will be stored in another place; this information can be retrieved and analyzed. you can

make money once, or maybe not even make money and end up in jail. we develop critical thinking, we don’t believe everything they say, we believe some objective things. project say, don't be silent. don't miss new episodes on the belarus tv channel. 24. they know exactly what success is on sports grounds. she actively expresses herself not only in front of the screen, but on sports grounds; she has worked as a volunteer at many large tournaments, but she prefers dancing and zumba. at one time he played in the svislach football club in the second league of the belarusian championship, and was also the captain of the amateur hockey team red fire. but what will be the result in a real battle of intellects? what is the name in artistic gymnastics for an element that involves turning 360° or more in the air over the head? andrey, somersaults, of course, the diagram

shows special exercises for training athletes, but what sports discipline are we talking about? i think it's pushing shots, this is shot put, absolutely correct, this is the correct answer. watch the intellectual sports show, head game on our tv channel. for example, in turkey or greece this is a common thing, when a restaurant is open downstairs, and the owner of the restaurant himself lives on the second floor. in belarus i only heard about such things, they say it happened a long time ago, but in the hills it exists. i still want to introduce you to the restaurateur, farmer atelier all rolled into one, that’s all tatyana, tatyana is a multifaceted person,

there are a lot of ingredients on the table, all of them for us you will need to cook a pot roast with potatoes. usually in belarus they say that roast means only meat. yes, we are used to seeing it this way, but i always add a little potato. let's start, let's start from the beginning. that means i have sunflower oil, but firstly, you have me, don’t forget about that too, if you need help, please, i’m ready to help you as much as i can, can i ask you to cut the meat into small pieces, for the roast we will need pork ribs and the cervical part, when the man comes they say, potatoes, i’m home let's eat, give me meat, so i try to make sure that 70% of the orshka is meat, oh, this is a good thing, i will join those men who usually say that, roast is really capable of conquering. any man, when charles ii, king of great britain , tasted it for the first time, was so delighted with the taste that he elevated the roast to a noble title right on the spot. look,

we're starting to pass. products, that is, now i add butter, everyone says sunflower oil, yes, it has a specific taste, that’s why i also add butter, this necessary in order to soften and hide the taste of sunflower oil while i’m busy with meat, tatyana cuts garlic, onions and sends them to the frying pan, which is especially valuable, all these products are not purchased, straight from the owner’s yard, today we have 156 hectares sown, this means corn and of course, at the request of our district, i help fulfill the state order for buckwheat, just like that, with such a serious farmer today we cook a roast, grate the carrots and also send the frying pan, after our frying is ready, we put it out her at the bottom of the pot, we make a pillow of vegetables, we make a pillow because the meat can burn, and by the way, i have already chopped the meat. don’t

forget about the tomatoes, peel them, chop them and throw them into the pot. now the meat has arrived, let’s put it almost to the top. we need salt now, yes, i’m from your failure. oh, well, you didn’t regret the salt, is that enough? yes, and i love rock salt, which is unrefined and also odiated, these are the spices. i smell paprika, dill. however, at every housewife. and your favorite set of spices, so don’t regret adding more of them for aroma and taste. now we take potatoes, cut them coarsely, a little smaller than pieces of meat. there is not much space left in the pot, so we will only need one or two potatoes. now we close it, and of course i’ll add a little butter. this is our secret ingredient, we

won’t tell anyone about it, it will taste like... awesome! place our pot in the oven at 245° for 1 hour. roast recipe with potatoes in a pot. for the roast we will need pork bones and neck. cut the meat into small pieces, at the same time cut the onion, garlic and carrots. heat a frying pan and pour sunflower oil. to soften the taste, add a little butter . we send our vegetables to...

from the word heat, in no case should we fry, because this dish is not fried, but it is cooked in the heat of a russian oven, or an oven, this is also possible, we open our magic pot, the smell alone will make your mouth water , i can’t wait to try it, but to you also saw our wonderful dish, i’ll put it on a plate, i see that below we have all our sautéing, but also some kind of... juice, sauce, i don’t know what, but we didn’t add any water or some kind of liquid base, where all this came from, apparently, we added a tomato, which then serves as a sauce, and we removed the peel, that is, the tomato turned out to be almost invisible, yes, but it cooks it all with its own juice, it is fried in many countries , and by adding or removing some ingredients, you can make it look like bulgarian, italian or german, but i like

ours, belarusian. bon appetit and i'm looking forward to you appreciating it, the meat was stewed very well, essentially it's a stew, that's right, it has become very soft, now i'll try something without which a roast is not considered a roast, namely ribs, without them it will be the same not a roast, just a stew in a pot and...