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 to move forward, and the stomach sings from the soul to keep up. and there is a thirst for travel and adventure. on the way, you like to eat somewhere, it’s always home food. 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 you what they eat in the west and east of our country, how they cook it in the suburbs and polesie. we're going on a journey

to create a gastronomic map of belarus. today i visited shklov, which can be called a real cucumber paradise. the menu includes: cucumber pashklovsky, a salad born at the intersection of oriental and belarusian cuisine. lavash with cucumber - fast food in the shklov style. this city is famous for its cucumbers; people talk about them here, make news stories, write poems and even erect monuments. everything here smells like cucumbers, even tomatoes smell like cucumbers. it’s hard to believe, but you can check it, just come to shklov. shklov - although it’s a small town, there’s a lot to see here. you can stroll through the park, you can visit the temple and town hall. this is one of the oldest architectural monuments in shklov and a visit.

map of the city, also here is the only stone jewish purgatory in belarus, located in the jewish cemetery, there is also a paper factory in shklov, yet, despite such a variety of attractions, the city chose a cucumber as its symbol. humanity has been eating cucumbers since mesopotamia, that’s 45 years ago, anatoly grows cucumbers a little less, but still. for a very very long time, hello anatoly, hello, anatoly is a professional, as it should be called, borage grower, borage grower, borage grower, he knows absolutely everything about cucumbers in general, and understands all varieties of cucumbers and knows how to grow the most delicious shklov cucumber in the world. anatoly’s greenhouse grows about eight varieties of cucumbers, we won’t list them all, but let ’s put together the top three, these are fontanelle, fontanel, first place, german. it is sweeter, it

is considered a salad cucumber, so it contains more sugar content, since it has a thin peel and is suitable specifically for the table, well, in third place, well, i would say courage, fontanelle rightfully takes first place, this is one of the most popular varieties of cucumbers, they love it for its crisp, aromatic pulp and versatility, it’s delicious to eat both fresh and salted, and now i offer one that has received sufficient development, it has developed a seed of a certain size and taste, which has reached its peak. actually, a ripe cucumber is yellow. cucumber, but you are unlikely to see it on the table, because even the latin cucumber is translated as unripe. it tastes best when it is still green, young, and crunchy. have you ever wondered why cucumbers need pimples? well, that's what he said. consists of

water, but there may be too much moisture, it is through these pimples that excess moisture comes out, if you come to such a plantation early in the morning, you will see that dew seems to have formed on some cucumbers, so this is not dew, this moisture removal in our latitudes they love cucumbers with pimples, that's all in europe. on the contrary, they love smooth cucumbers; these pimply ones are called a cucumber in a russian shirt. the greenhouse is quite hot, so we move outside, now it’s good, picking cucumbers in the fresh air is a pleasure, and i can feel like a real resident of shklov. we've worked, we can eat. there are a great many recipes with cucumbers. anatoly, what do you think is the correct way to eat a cucumber? the very first?

we take small pieces of cucumber and dip these cucumber traditions in honey, which will be ready by this time. cucumber with honey - a fairly common combination, the cucumber itself is fresh, and the honey is sweet, such a completely dietary sweetness. what other popular methods are there, in your opinion , cucumber. i prefer, of course, how... a man needs strength, i really love cucumber with lard, lard, and this has always been a traditional food for our peoples, so as soon as vegetables appeared, lard was consumed primarily with cucumber, i i was still little with my father in the village, so they often did this,

lard, cucumber, onion and bread, everything is brilliant, simply, this is the most popular way to use it. real men eat cucumber, and you don’t have to eat it, you have to drink it, i’m ready to write poems about cucumber pickle and sing songs, by the way, are there any stories about cucumber? yes, of course, now, now we’ll sing, dear hut, let’s not be rich, dear hut, so yak yo.

a festive boutonniere with a cucumber - of course, but we were not deprived of gifts, we now as a festival participant they gave me a chance to try dishes made from cucumbers, but this is the brand of our region, this is cucumber, this the drink is only for adults, it has a strength of 40°, but it... has a cucumber inside, the cucumber gives off all its strength, with aging the drink becomes invigorating, tasty and healthy, one question, thank you very much, how did you put this cucumber in there, aka huge, the bottle grows, it grows in a bottle, grows in a bottle, but this is a special secret, not everyone can do this, perhaps the secret of local

craftsmen is that they have their own cucumber patron, the cucumber monument is a real symbol of the city, we and i eat this vegetable... to improve your financial situation, our residents work to collect bills from their wallets so that their wallets are replenished, these are the bills of our cucumber. but local sellers, on the way to the market , always rub the handle of the basket so that all their goods are sold out. it looks like it's working. look how the pen shines, what a wonderful story it is, what a wonderful cucumber stands in the center of the city, if you are in shklov, be sure to take a memorable photo. you don’t have to limit yourself to just one photo, because at the shklov festival there are many souvenirs for any taste and color. having visited shklov at least once, you

will probably fall in love with the cucumber in all its forms, and you can even take such a handsome man with you. at the festival you can also try cucumber in all its diversity. snacks, salads, pancakes, smoothies, all this is made on the basis of cucumber, thanks to it any dish becomes fresh and juicy, but there is something that caught my eye right away, what is this, this and what does this have to do with cucumber, this is the most unusual variety we have grown this year, the indian cucumber momardica, its fruits are used in as a spice, i would never have thought that it was... cucumber, more like some kind of fruit. so, the indian cucumber, but the face, comes to your attention. ta-da, you stuffed it with something or - the fruit, this is the momardiki fruit, this is a spice. add to the dish.

now i smell it, it’s not the smell of a cucumber, but an unusual cucumber. unlike our belarusian cucumber, the indian cucumber has. only the pulp is edible, you can’t eat a lot of it, so it’s mainly used as a spice, so here you are what kind of indian cucumber, if i don't mind... i'll try it, i don't understand what it's like, uh, well, it's definitely not a cucumber, but it's very, very spicy, very spicy, i would say that it's a mixture of capers and red pepper, well , that’s pretty much how it feels, but i still find the regular shklov cucumber much nicer than its indian counterpart, so i can completely immerse myself in the holiday atmosphere. i change my costume, i’m sure now i can easily pass for a local,

or at least amuse those around me , take pictures of me, they will recognize me, cucumber, they love me, shklov cucumber, i am shklov cucumber, and who are you? and i school girl, and you know who i am, a cucumber, just like a cucumber, yes, and you’re a tomato, that’s right, you’re also a cucumber, in shklov all the cucumbers, high five, you roll the cucumbers at home, we roll everything in a barrel, in a barrel, barrel you me thank you, while i was walking around the city, my legs themselves brought me to the town hall, and during the walk no one ate me or offended me, the people here are kind, they respect the cucumber, and you knew that the shklov cucumber was first mentioned in the chronicle back in 1604 year, it was written approximately as follows: the people experienced great grief because... the cucumbers in bloom were killed frost, in fact, it was thanks to shklov that

russia learned the cucumber, catherine often stayed here, she loved shuklov cucumbers very much, she loved them so much that they began to export them to russia, and there many of the nobility fell in love with the crunchy pimply green shklov cucumber. catherine stayed here for a reason, because one of her favorites, temyon zorich, to whom she once gave these lands, lived in klov. instead of walking around this city, wasting it, he made it a wonderful place, for which the grateful residents erected a monument to him. they say that prizori ceshklov turned into a belarusian versailles. at his own expense, he opened a school for noble children, built a theater, built a huge greenhouse, and this is only a small part of his achievements. in order to comprehend the secret behind... pickling a cucumber, it takes many, many years; this can only be done by trial and error. i

don’t have that much time, so right now i’ve come to see a delightful hostess who will share her best recipes with me. in my hands the most valuable thing that a housewife, a real housewife, can have is a book with recipes, carefully made by hand. well, next to me is the owner, whose name is valentina. valentina, hello, hello! valentina is a true master of pickles, she knows about 50 recipes, and this is not the limit. for valentina, cucumbers are not just a hobby, but a guarantee of family happiness, because it was the love of cucumbers that became a common hobby for her and her husband. we traveled together, sold them, it was like a tourist trip. where did they sell it? we brought cucumbers to kiev, and cucumbers to karelia. we even our son senior they took it with us all the time, this is very interesting, even when we stayed overnight, we spent the night there, that was also the case,

to spend the night, yes, but i imagine that the car was small, you probably had, well, at most a volga, yes, at that moment, for example, that is, you are in front, there are cucumbers behind, and where was the child sleeping? our baby could even sit in such a place, even when they put him on top of the cucumbers, he didn’t even say a word to us and was glad that they took him with them, it’s wonderful. cucumbers and today she agreed share one of the recipes. i was lucky because i ended up in valentina’s kitchen right in the middle of some big process. what is this big process? look at the bowl. these are cucumbers with mustard seeds. the smell of mustard, really. take cucumbers, cut them, then add them. two heads of garlic, yeah, more greenfennel, write down, more,

then salt, sugar, sunflower oil, 150 g of vinegar, and one tablespoon of ground black pepper, leave it to marinate for 3 hours, after the cucumbers are marinated, we send them to jars and set them to sterilize for 10 minutes. after which we close the lid, due to the mustard the cucumbers turn out sweetish, the taste is incredible, but you won’t eat much, so you’ll have to prolong the pleasure or call home for a larger one. so that everyone can have a treat just for our tv viewers, we choose the best routes, it’s hard to believe, but once upon a time

there were ancient forests on this land, we are in the mud, welcome and set off. cycle old belarus and place, and two poems: veronica in the village, only in 1871 in this place, a temple grew up, later consecrated in honor of the intercession of the most holy theotokos, an ancient iconostasis and rare icons, st. nicholas of the intercession of the most holy theotokos, which has been protecting the city from various misfortunes for many years. watch the program “cities of belarus on” on

the belarus 24 tv channel. they were born. corners of the world, my name is pavel morozov, i came to belarus from russia and act as the consulate general of the russian federation in the city of grodno. i came from venezuela 8 years ago because i fell in love with my husband, andrey is from belarus and everyone found something for themselves here. i like to be on camera, of course, because i like to show my emotions, i like to talk, i can talk to you endlessly now, but it won’t work. every hero. its own unique history and its own view of belarus. belarus is more about the soul. it was belarus that gave me inner happiness, spiritual harmony. belarus definitely helped me discover my strength. now i’m so comfortable, it ’s like i’m exactly where i need to be.

watch on tv channel belarus 24. not far from shklov there is an interesting place, it’s called bald mountain, they say that witches once flocked here for a sabbath, well, how can i miss this, while you’re walking, you can’t help but think that people really lived here, but maybe... mythical creatures still live, here the magic of untouched nature is intertwined with modernity, the mountain offers a stunning view of the dnieper and the city. if you go to the right, you'll end up in a fairy tale; if you go to the left, you'll make friends; if you go straight, you'll find fun; i'll go everywhere. stone i won’t lie, after walking around the territory i was able

to find friends, fun, and a fabulously tasty dish. on bald mountain i met tatya. tatyana vladimirovna came to us from uzbekistan and uzbekistan, we lived not far from tashkent, the city of angren, and belarusian cuisine, it is very multifaceted, when such a precedent happens, when someone from somewhere comes to belarus, he brings to belarusian cuisine your highlight, what in principle did you do, tatyana vladimirovna, did you do, i’ll try to repeat it, what are we going to cook today? we will cook cucumbers in korean, okay, let it be in shklov style, everything we need for cooking can be seen on the table. interestingly, instead of vinegar, we will use red currant juice. how do we prepare redcurrant juice? it generally takes 5 seconds

to prepare in a ceramic plate, fold it a little. so i would put half a red currant in the microwave for 2 minutes, after which we crush our currants either with our hands or in a press, due to the heat treatment the juice turns out to be more rich and thick. all we start by slicing the cucumbers, cut the cucumber in half, after which we cut our half into several parts to get a flower like this, not too small, but not too large, but tell me, in uzbekistan everyone cooks this dish or not? you know, there are weddings, when uzbek families have a wedding, they make just such a salad, they’re done. cut the cucumbers, add a teaspoon of salt to them, honey and redcurrant juice, and you feel how the smell of honey is transferred to the currants, so if it

explodes like fireworks, but that’s not all, now the devil of frying has come, the trick is that we use hot frying, what else will be added there, we forgot to say about it, soy sauce is like that, while the onions are fried, we must... cook the garlic. you need to finely chop the garlic or use a garlic press. we send it after the onion to the frying pan. you can also add a pinch of coriander to the roast, so the flavor of the spice will be better revealed. we will also need greens for our salad. it is ideal, of course, to use cilantro, but if you can’t find it, then arugula will also work. in general, here’s what i noticed: the ingredients can be easily replaced. the taste from this, since we continue to cook it, it will not change, that is, there is no overseas ingredient, find your belarusian one, believe me, you

will succeed. our frying is ready, put it in a bowl with cucumbers and add spices, red pepper, coriander, sesame seeds, let the shklov-style cucumber brew for a little while, and then go try it. cut the cucumbers into strips, add red currant juice and honey to them, then mix, make a frying of onions and garlic, add soy sauce and coriander during frying, transfer the frying to a bowl with cucumbers and add spices, red pepper, coriander, sesame seeds, cut the greens, we need cilantro, but you can also use arugula, send it to the cucumbers, then mix everything again and let the salad brew before serving. since i have some free time, i’ll spend it usefully and prepare another dish. shlove

cucumbers are loved by everyone, from small to large. now we move on to the phrase from small. these young the girls, diana and lera, will teach me how to cook a very simple dish. what is it called? lavash with cucumber. it's clear. well, actually, we prepared it. it was not for nothing that i emphasized youth, because students always cook in a hurry. our dish will be in this style. you can call it shklov fast food. let's start by grating the cheese and crushing the garlic. i see that cucumbers are not simple, they are lightly salted. yes, you can use different ones, by the way, but we chose lightly salted ones, that is, not salted, not fresh, lightly salted the golden mean is like this and the cheese is ready, the cucumber and garlic are ready too, so add them up.

in wax shawarma, in st. petersburg - shawarma, in shklov - ogurverma, that’s what i called this dish, but in fact it’s wonderful, wonderful - lavash with bashklovsky cucumber, oh, it’s really nice to do this, we need to let it soak, and then we’ll try the recipe for lavash with cucumber: chop the cucumber, egg, grate the cheese and crush the garlic, mix all the ingredients together and add mayonnaise, if desired, you can replace sour cream, spread the resulting mixture on the lavash we wrap it in a roll, in the fresh air i

managed to work up an appetite, so i move to the table, just look, it’s literally bursting with food, it’s all made from cucumber, i’m shocked, in fact, how many dishes can be prepared using cucumber, this wonderful. i’ll be happy to give you a tour, but first i’ll try the dish that tatyana vladimirovna and i, i hope, prepared perfectly, this is the pashklovsky cucumber, this is a very fresh and satisfying dish at the same time, i don’t know why it happened, but here you can clearly hear... the taste of sesame, you can feel the spiciness, it’s not for nothing that we put so much pepper, well, the taste of cucumber, which is an excellent

base. for any dish, i would of course add more meat here, but i can definitely say that this is a real belarusian dish, however, no one forbade experimenting. remember, we let the dish brew for some time, during which time the cucumber turned from fresh to pickled, or, to make it clearer, to lightly salted, and it seems to me that this only improved the taste. the cucumber is still crunchy, but this was imbued with the taste of everyone else.

how it differs from other versions of a similar dessert, i can only note that lemon is almost always added to it; it not only gives a pleasant aroma and taste, but allows you to preserve the color of the brew. here , in addition to the taste of cucumber, there is also the taste of some confectionery seasonings, but the taste of cucumber remains, and this is really cool, it is a cucumber, but only sweet. this is a cucumber dessert. the residents of shklov are great fellows after all. to create such a legendary culinary story based on one product is necessary try. and try to find time to come to shklov to get acquainted with the wonderful cucumber.

tanks are a technique that has been essential in more than one military conflict since its appearance at the beginning of the 20th century. for a long time, it was the superiority in the segment of these combat vehicles that determined success on the battlefield.

in a little more than 100 years, the iron structure on tracks has turned into a modern combat complex, which is capable of not only delivering a crushing blow to the enemy, but also having the additional protection of modular armor, like the latest belarusian modernization of the t-72 bm2 tank. the soviet t-34, the best among the heavy equipment of the great patriotic war, is the most popular tank in the red army. this museum exhibit is one of the modifications of the thirty-four. it was developed at the kharkov locomotive design bureau in 1939, but serial production began in june 1940, and 115 vehicles were produced in 8 months. the design of this machine

was significant. a significant leap in domestic and global tank building. for the first time, it organically combined anti-ballistic armor, powerful weapons, reliable chassis. during the war, the t-34 became a real battle hero. over time , the legendary combat vehicle required modifications. the thirty-four went through several modernizations, and then the t-64 appeared. and it was on its basis that a tank was created that set trends in this segment. combat vehicles. the t-72 received three compartments: a front compartment for control, a combat compartment in the middle part of the hull, and a motor-transmission compartment in the stern. the t-72 crew consisted of three people, a commander, a gunner and a driver. in total, since the seventy-second year, over 20 years , more than 20 thousand tanks were produced in the soviet union.