even before this process is completed, all our enterprises and businesses should think about how to increase our belarusian presence in the indonesian market. from china’s point of view, absolutely everything is a priority now, because china is one of our key strategic partners, the head of state has set specific tasks, they relate to almost all areas, from industrial cooperation, from the supply of agricultural products, to...

that the state still, not after all, but provides very significant support in birth of children, we see that it is probably necessary to support young families, yes, at the very first stage, when they are still expecting the birth of a child, so sick leave for pregnancy, the minimum amount of sick leave for pregnancy, for young women who are receiving education, for women who are registered with the employment service, for women undergoing military service, increases from 50% of the bpm. up to 100% bpm, that's

double. support for families raising a disabled child is also being strengthened, including for parents, the rights to receive temporary disability benefits for caring for a disabled child are expanded. the law comes into force on january 1, twenty-fifth. the main musical event of this summer has ended. the thirty-third arts festival, slavic bazaar in vitebsk has already become history. what do guests and participants remember about the forum? this year the cornflower festival broke all records. his part. over the course of a week, journalists covered more than a hundred events at the forum; their work was followed by about 11 million internet users from 120 countries. concerts, exhibitions, tastings in vitebsk lived in the rhythm of the festival for days and nights. this year the program of the days of the union state has become larger and broader. the premiere of the musical the tale of tsar saltan took place. this is a musical gift for pushkin's 225th anniversary. became a special guest.

countries of the shanghai cooperation organization, new on the poster - a celebration of national cultures - this is the first large-scale cultural event that belarus held after officially joining the family. it's quite possible it will become a good festival tradition. during the ceremonial closing of the slavic bazaar, one of the main intrigues was resolved, the grand prix of the pop song performers competition with caroline balan from moldova. the representative of kazakhstan won the first prize, the second went to russia and italy, and the third was shared by belarus and bulgaria. through hard work, i got this award, the emotions are indescribable, the ground just disappeared from under my feet, it’s an indescribable feeling. i managed to pay, i

did everything in my power, i am very glad that i adequately represented my beloved country, winner of the third degree, this is very good, i will never forget this festival, it gave me a lot of very vivid, memorable impressions, a special prize, the slavic hope was taken home by a representative of latvia, the international forum has long gone beyond the geographical boundaries of the slavic brotherhood , a participant from yur, the country of the festival’s debutant, was awarded the prize. named after vladimir mulyavin. thank you. the review was prepared by elena puntus. results and analysis of the main events of this week in the atn information and analytical program main broadcast. well, all the projects of our tv channel are on the website belarus24.bbi, as well as on social networks. i say goodbye to you. all the best.

watch everything that modern belarus lives today on the belarus 24 tv channel. this. news from foreign countries, broadcasts of particularly important events, live broadcasts from the scene , current interviews with famous belarusians, exciting travels around the country, feature films for all ages, on the territory. countries finland, sweden, norway, denmark, the netherlands, germany, france, spain, portugal, cyprus, austria, switzerland, italy, greece, romania, serbia, croatia, poland, lithuania, latvia,

estonia. set up a satellite dish satellite express am8. the tv channel signal is broadcast in the open. form and is available 24 hours a day every day. be with the belarus 24 tv channel and discover belarus. the project was created with the support of the national tourism agency and the ministry of antimonopoly regulation and trade of the republic of belarus. when the soul pushes you to move forward. and not from the heart to fall behind, your stomach sings, and you have a thirst for adventure and travel; on the way you like to eat somewhere, always, there is food anywhere. belarusian

cuisine is not only potato pancakes. see for yourself, because cuisine is a reflection of history and culture. and the character of the people, we will show what they eat in the west and east of our country, how they cook in the suburbs and napolesie, we go on a journey to draw up a gastronomic map of belarus. today i visited shklov, which can be called a real cucumber paradise. the menu included: pashklovsky cucumber, the salad was born. this city it is famous for its cucumbers, people talk about them here, they make news stories, write poems and even erect monuments, everything here

smells of cucumbers, even tomatoes smell of cucumbers, it’s hard to believe, but you can check, just come to shklov. shklov may be a small city, but there is something here... shklov and the calling card of the city. also , this is one of the oldest architectural monuments , here is the only stone jewish purgatory in belarus, located in the jewish cemetery. there is also a paper factory located in szlow. and yet, despite such a variety of attractions, the city chose the cucumber as its symbol. humanity consumes cucumbers. in food since the times of mesopotamia - that’s 4,500 years, 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, borage, borage, he knows absolutely everything about cucumbers, and

understands all varieties of cucumbers and knows how to grow the most delicious shklovsky one in the world cucumber. anatoly’s greenhouse grows about eight varieties of cucumbers. we won’t list them all, but we’ll make the top three, this is the fontanel, fontanel, first place, herman, it is sweeter, it is considered a salad cucumber, so it has more sugar content, since it has a thin peel and is suitable specifically for tables, well, in third place, well, i would say courage, fontanel rightfully takes first place, this is one of the most popular varieties of cucumbers, they love it for its crispy, aromatic pulp, versatility, delicious to eat both fresh and pickled, and now i propose to analyze the cucumber lengthwise from side to side, they are different, how they differ, why some are large, others are smaller, which one is more correct, i

like it better, of course, as a man needs strength, i really i love cucumber with lard, lard and this has always been a traditional food for our peoples. therefore, as soon as vegetables appeared, lard was used first of all with cucumber, i was still little with my father in the village, so they often did this, lard, cucumber, onion and bread. everything is ingenious, simple, this is the most popular way of eating cucumber among real men, and you don’t need to eat it, you need to drink it, i’m ready to write poems to the cucumber pickle and sing songs, by the way, there are some ditties to eat, but of course, now, now we’ll sing, native house.

once a year, at the end of august, and it happens something like this. good afternoon, dear guests, we are glad to welcome you to our famous shklov land, the capital of cucumbers. according to our good tradition, we ask you to try it near the sculptural cucumber compositions, this delicious cucumber with honey. as a festival participant, i was given a festive boutonniere with a cucumber, of course, but i was not deprived of gifts. we 'll try a cucumber dish now, but this is the brand. our region, this is a cucumber, this is a drink only for adults, it has

a strength of 40°, but it has a cucumber inside, the cucumber gives all its strength, the drink becomes invigorating, tasty and healthy after aging, i have one question, thank you very much, how do you like this they put a cucumber in there, it’s huge, the bottle grows straight, it grows in the 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 have interesting traditions with this vegetable. young people who want to cock their children rub the bee at the same time. to improve their financial situation, our residents work to get banknotes from their wallets so that their wallets are replenished. here are the bills of our cucumber. here are local sellers on the way to the market be sure to rub the handle of the basket so that all their

goods are sold out. it seems to work, just look how the pen shines, what a wonderful story it is, and 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 every taste and color. having visited shklov at least once, you will surely fall in love with cucumber in all its ways. and you can even take this handsome guy with you as a souvenir. you can also try cucumber at the festival all its diversity. snacks, salads, pancakes, smoothies, all made with cucumber. thanks to it, any dish becomes fresh and juicy. but there is something that immediately caught my eye. what is this ? this and what does it have to do with cucumber? this is the most unusual variety we have grown this year. its fruits are used as a spice, i would never have thought that

it was a cucumber, it looks more like some kind of fruit. so, the indian cucumber mamordica comes to your attention. you stuffed it with something, the fruit, this is the momardiki fruit, this spice, add to the dish. now i can smell it, it’s not the smell of a cucumber, but an unusual cucumber for us, unlike our belarusian cucumber, its indian counterpart has only the pulp edible, you can’t eat a lot of it, so it’s mainly used as a spice, so that’s how indian you are cucumber, if you don’t mind, i ’ll try it, i don’t understand what it looks like, but it’s definitely not a cucumber, but it’s very, very spicy, very spicy, i would say that it’s a mixture

of capers with red pepper, well, something like this i feel like i still have an ordinary shklov the cucumber is much nicer than its indian counterpart, in order to fully immerse myself in the holiday atmosphere, i change my costume, i’m sure now i can easily pass for a local, or at least i’ll amuse those around me, your little one. they recognize you, cucumber, they love you, shklov cucumber, i am shklov cucumber, and who are you? and i’m a shklov girl, and you know who i am, agurian, right? cucumbers, come on again, you roll up the cucumbers at home, we roll everything up, in a barrel, in a barrel, you barrel, take it all in, while i was walking around the city, my legs themselves took me to the town hall, and while walking no one ate me or offended me, the people here

are kind, they respect the cucumber, and did you know that the shklov cucumber was first mentioned in the chronicle: back in 1604, it was written something like the following: the people experienced great grief because the cucumbers in bloom were killed by frost . in fact, it was thanks to shklov that russia recognized oguretz. catherine often visited here; she loved shklov cucumbers very much, so much so that they began to export them to russia, and the nobility there fell in love with the crispy pimply green shklov cucumber. gostila here and... catherine for a reason, because one of her favorites, temen zorich, lived in klov, to whom she gave these lands at one time. instead of walking around this city, wasting it, he made it a wonderful place, for which grateful residents erected a monument to him. they say that prizoriche shklov turned into the 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 understand the secret of pickling a cucumber it will take many, many years to do this; 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 with your own hands, well, next to me is the owner, whose name is valentina, valentina, hello, hello, valentina is a real master of pickles, she knows about 50 recipes, and this 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 her and her husband

’s common hobby, we traveled together, sold them, it was like a tourist trip... and where did we sell them? we brought cucumbers to kiev, we brought cucumbers to karelia, we even took our eldest son with us all the time, this is very interesting, even when we stayed there overnight, that was also the case, to spend the night, yes, but i imagine that the car -you probably had a small one, well, at most there is the volga, but at that moment, for example, that is, you are in front, there are cucumbers behind, and where was the child sleeping, our child could even sit in such a place, even... when they put him on top of the cucumbers, he even told us didn’t say anything and was glad that they took him with them, it’s wonderful, my son slept on a cucumber, valentina has many years of experience in pickling cucumbers, and today she agreed to share one of the recipes, i was lucky because i ended up in valentina’s kitchen right in the midst of some

big process, what kind of big process is this, look at the bowl, these are cucumbers with mustard seeds, mm, the smell of mustard, however, we take cucumbers, cut them, then add two heads of garlic, yeah, dill, greenfinch, more, write down, more, then salt, sugar, sunflower oil, 150 g of vinegar, and one tablespoon of black leave the ground pepper and marinate for 3 hours. after the cucumbers are pickled, we put them in 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 can’t eat much, so you’ll have to stretch it out pleasure or invite a large group home so that everyone can enjoy themselves. show where.

they don’t fight with the help of physical strength, we stay in the hockey game, and i’m the first, just like that, let’s try, the khl team representing kazakhstan, kazakhstan, borys, borys, absolutely right, we will play more lively, so quantity will turn into quality, name the athlete, which is encrypted in this picture, messi, absolutely right, lionel messi, a show where the main weapon is intelligence, however. in the group stages of uefa club competitions. i know him. this is ivanov. this soviet

the athlete is recognized as the best hockey player of the 20th century according to the international hockey federation. sergey. i think vladislav trits. absolutely right. vladislav trits. watch the intellectual and sports project " head game" on our tv channel. we choose the best routes only for our viewers. it's hard to believe, but once upon a time there were ancient forests on this land. we're in trouble, welcome. and we set off on an exciting journey. there was extensive trade. they also brought lavender oil, rose oil, in this rare for belarus stone iconostasis, not just a whole historical era, and a piece of the soul of every parishioner. local families donated money for some icons, for others they donated money to show how unusually wonderful our country is. the poet wrote 17 poems here,

which were included in two cycles: old belarus and the place, and two poems: veronica in the village. only in 1871 a temple grew on this site, later consecrated in honor of the intercession of the blessed virgin mary. ancient iconostasis and rare icons, st. nicholas intercession. watch the program cities of belarus on the tv channel belarus 24. not far from shklov there is an interesting place, it’s called bald mountain, they say here.

vladimirovna came to us from somewhere from uzbekistan and from uzbekistan, we lived not far from tashkent, the city of angren. belarusian cuisine, it is very multifaceted, when such a precedent happens, when someone from somewhere comes to belarus, he brings his own flavor to belarusian cuisine, which, in principle, tatyana vladimirovna you did, you did, i will try to repeat what we are today shall we cook? we will prepare cucumbers in korean style, and i came from we will be in uzbekistan. prepare cucumbers in korean, but they are already adapted and then let’s call them correctly cucumbers, poshklovskie, that’s right, let it be in shklov style, everything we need for

cooking can be seen on the table, it’s interesting that instead of vinegar we will use red juice currants, how do we prepare red currant juice, it generally takes 5 seconds to prepare, put it in a ceramic plate, put it a little, well, from this i would... put half of the red currants for 2 minutes, put it in the microwave, then why do we crush our currants either by hand or in a press? due to heat treatment, the juice turns out to be more rich and thick. where 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. tell me, in uzbekistan? is everyone preparing this dish or not? you know, there are weddings, when uzbek families have weddings, they make just such a salad. having finished cutting the cucumbers,

add a teaspoon of salt, honey and juice to them red currants, but you feel the smell of honey coming from the currants, but if you really smell it, it’s probably due to the fact that i squeeze them a little, and the cucumbers secrete juice. when mixed with honey, they simply explode like fireworks, but that’s not all, now the frying has arrived, 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, as long as we have onions fried, we must prepare the garlic, the garlic must be finely chopped or use a garlic crusher, send it after the onion in the frying pan,

actually, here’s what i noticed, the ingredients can be easily replaced, the taste comes 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 and sesame seeds. let’s let the shklov-style cucumber brew for a little while, and then we’ll go try it. pashklovsky cucumber recipe: cut the cucumbers into strips, add add red currant juice and honey to them, then mix, make a fry from onions and garlic, add soy sauce and coriander during frying, transfer the fry to a bowl with cucumbers and add spices, red pepper, coriander, sesame, cut the greens, we

will need kenzan. it’s a very simple dish for me to prepare, but what is it called, pita bread with cucumber, it’s clear, well , actually, so we’ll cook it. it was not for nothing that i focused on youth, because students always cook in a hurry, so our dish will be in this style, you can call it this is 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. exactly lightly salted, that is, not salted, not fresh, lightly salted, the golden mean too, and the cheese is ready, cucumber and garlic too, so we put them in one plate, this is sour cream or mayonnaise, mayonnaise, you see how a wonderful dietary dish on your mayonnaise spoils the eyes, that’s how it always is, there should be a fly in the ointment, put it in, okay, however, if you, like me, are not fans of mayonnaise, you can add sour cream, or make homemade mayonnaise.