belarusian cuisine is not only 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 in the suburbs and napolesie, we go on a journey to create a gastronomic map of belarus. an unusual tartare that can easily be confused with a cake. belarusians honor their history, and i am very happy that agrotourism complexes are springing up all over the country, like mushrooms, where you can touch this history and even try it. complex, which i visited today is located near grodno, in the village of korobchitsy. they greet me cordially in accordance with...

to give me a place to relax, why did they succeed, i was charged with positivity, i greet the owners, and why not try it, brother, besides, i’ve never tried it. bratina is the name given to the vessel in which the drink was served to me. just from this detail it is clear how carefully they tried to recreate the authentic atmosphere on the territory of the complex. even the throne is standing, how can you resist sitting down? take a photo of me please. hello, vladimir. oh hello, you have chosen a good place, the best in our park. in a nutshell. in 1217, king kalmal was crowned on his numerous occasions.

course right now. valentin works as a wood cutter for most of the sculptures on the territory of the complex of his creations. valentin, what kind of miracle is this hero? well, hero, he really is. once upon a time i came across a trunk of this size, that is, this tree is about 250 years old, judging by its rings and what has survived. but in it what a remarkable thing, it was struck by lightning, this lower part burned out, and the upper one was strong as flint. they say that if

a tree that has been struck by lightning has some mystical abilities, we tried in our work to, so to speak, bring it to life, and there are a huge number of such sculptures here, although besides them there is something to look at, a complex built in the polish-belarusian style of the 16th-18th centuries, to explore the entire territory you will need a carriage, the views are marvelous, before that i was in the so-called.

and the figures begin to dance to them. behind the arboretum the protected area begins. here, real deer, fallow deer and yaks roam among the ancient trees. during my walk, i managed to work up a truly royal appetite, so i went to a local restaurant, which is famous for its meat dishes. steak has been known since ancient rome. then it was used as a sacrifice. second homeland. steak is england. in england there was even a secret steak society, which included royalty and very rich people. and then, miraculously, steak appeared in belarus. alexander knows very well how belarusian steak differs from english steak. hello sasha. hello. so what? how? yes, in principle, there is no way that a belarusian steak differs from an english steak, but it differs only in that, probably. quality of meat, i believe that

our belarusian meat is much better than english, the question is for filling, catching right away, do you think that belarusians know how to cook this, of course they can, prove it to me, now i’ll tell you this and... we cleaned it, cut off the head, we won’t remove the tail right away, we cut it into medallions, only

the central part of the entire tenderloin is used for steak, so we won’t be able to make more than three medallions , we cut them 3-5 cm thick, now we move on to roasting, we have such a principle in cooking, like a doctor palpating, how to determine the degree of roasting of meat. re, medium, medium well, well done, determined by the density on the hand. it's amazing how many tricks there are in cooking, and it's not the only one i have to find out today. but i won’t get ahead of myself. now the meat needs to be salted and peppered on both sides. this is responsible. sasha entrusted the case to me. when cooking steak, it is important to pay attention to the frying pan; it must be hot. this is necessary so that the meat is sealed and all the juices do not escape from it. we also put water for the cabbage on the stove, adding a little salt to it. we add rosemary and garlic to the frying pan,

crushing it first, then add the meat. i smell the aroma of garlic and rosemary, oil, took it from itself, and now gives it away. we no longer need garlic and rosemary, so we remove them, otherwise they will burn and give off bitterness. next, add a spoonful of butter to the frying pan, which we will use to fry our meat. in addition to flavor, it adds flavor to the meat. how long does it take to fry a steak and in order for it not just to be sealed, but to be fried to medium, medium well, well, it will take

about, probably 4-4 minutes, according to technology, we must turn it over periodically, yes, we must turn it over twice . water here's a mixture. as you baste the meat , it cooks faster and that amazing crust appears. our meat is already ready, now we cover it with a second plate, cover it with a second plate or foil and let the meat rest so that all the juices are distributed evenly. it's time to start making side dishes. let's start with cauliflower. cut it into small inflorescences and add boiling water, then cook for one and a half to two minutes. just look at the color. this is the first time i’ve seen such cabbage, now it’s clear where it got its name. sasha managed to cut bell pepper, cut it quite large

into quarters, pour sunflower oil into the frying pan again, add butter and crushed garlic. the cabbage has already cooked, so fry it along with the bell pepper. for me. a true connoisseur of dorblu was entrusted with the preparation of the sauce. pour cream into a preheated saucepan and select thirty percent fat content. salt, pepper and add cheese. it dissolves very quickly in the cream, turning into a single mass and thickening before your eyes. so in the process it is necessary stir the sauce otherwise it may burn. at the end add dry white wine. 30 ml will be enough. now we have reduced the heat for...

just super, the smell is incredible. the sauce is ready, which means we can start assembling our dish. cut the meat in half. just look at what a luxurious medium we have created. with a truffle with that same earthen mushroom, yes,

which grows at every step here in belarus, and here in the wild territory we have a lot of it, come and collect it, you still need to smell it, but ok, if you we thought that was all, then no, the magic is just beginning, a mini-smokehouse falls into sasha’s hands, i also got an important role, hold the lid over the dish while sasha lets smoke in, i’ll note what kind of firewood you used, here is an apple tree, an apple tree , this is a real mini-smokehouse, that is, everything was very aromatic, and we let it stand, and what happens now, now the steak is saturated with smoke or vice versa, there is no smoke, the steak is saturated with smoke, that is, in fact, sash, we added smoke here, we made from a simple steak in a frying pan, steak fried on a keel, yes, if you don’t have such a miracle smokehouse at home, you can simply set fire to a twig. rosemary. after the steak has been infused in the house curtain, the lid can be removed. this

action even has a special name: undermine. this time all the smells are mixed, here are rosemary, fried vegetables, and meat, the smell of smoking, imagine a dose of all this in your nose, and your brain just explodes. if the smell is so incredible, then the taste is probably fantastic. so i'm sending it. try what we got. steak mignon recipe. cleaning beef tenderloin and cut off the central part. cut it into medallions 3-5 cm thick. salt and pepper on both sides. heat the frying pan well and add vegetable oil. add rosemary to the frying pan and add crushed garlic to the meat. remove the garlic and rosemary and add a spoonful of butter. baste the meat. juice to form a crust. the steak needs to be fried for about 4 minutes, after which

we set the meat aside, cover with a lid and let marinate for 15 minutes. for garnish , boil the cauliflower inflorescence in salted water for about 2 minutes. cut the bell pepper into quarters, pour sunflower oil into the frying pan again, add butter and crushed garlic. fry the cabbage with peppers, adding the cherry tomatoes to the pan at the end. for... the sauce, pour cream into a heated sauté pan, salt, pepper and add dorblu cheese, stir until the sauce turns into a single mass, at the end add a little dry white wine and let the sauce thicken, see what the effect is, like frying a steak medium, but after brewing a little, we see that there is no pinkish juice, it has turned into a steak, it is cooked, the juice is released here, the steak is very juicy, but the juice is absolutely transparent,

this is the main characteristic, well , this is what a real steak looks like, and what it tastes like, now we will find out, the first thing i felt that same light aroma of smoke, it’s not for nothing that sasha and i made such a smoky serving for this steak, a feeling, but... the number is very juicy and tender, but i’m two - this is fried meat, well done, interesting how will steak go with dorb sauce, it’s not for nothing that i tried so hard while i was preparing it, you know the taste of blue cheese, it’s a little bit cheesy, not everyone likes it, by the way, but when you take a piece of meat, it becomes dull, because there are no particularly bright spices in the meat. that is, the most necessary piquancy, in this combination the dish becomes absolutely complete and i

’m not afraid of this word perfect, but we also don’t forget about the side dish, cauliflower is, it’s just a miracle, here everything complements each other, the meat is complemented by vegetables, the vegetables are complemented by garlic and rosemary, all this more topped with sprouted peas, absolutely perfect. perfectly refreshed.

my grandfather was a military man, he fought, so such places are especially touching, valuable and pleasant for me, the camp was created according to the memories of veterans and with the help of professional museum workers, there is even a real dugout, in general, i like the era of the king, let’s say, not i like it, it’s so wrong, and this is all our history, in any history there is a place for food, that’s why there is an expression: war is war, and lunch is on schedule, and this is essentially partisan kitchen, then they prepared simple food, whatever it was, and cooked it over a fire. by the way, let me note an interesting fact: they cooked food not during the day, but late in the evening, so that the smoke would not be visible.

there were no refrigerators at that time, but there were other ways to preserve food. this is a prototype of a partisan smokehouse, look, here they put chips of fruit trees, for example, apple wood, lit it, the smoke went through such a large channel into the smokehouse, and here, say, lard hung and acquired a beautiful color, a very pleasant aroma. elder colleagues and financiers, when i just joined the system as a young specialist, they always said that behind every budget ruble there is a person, so you really need to think and use budget funds rationally. i have not met a single belarusian, not among the military, not among the civilians, who would say: let’s start

some kind of war now, we are all peaceful people, but if you are in danger, we... . must be able to protect themselves, financial stability and indeed providing social transfers and social payments to our citizens is task number one, why this national style is needed, yes, because if we do not govern on this platform, then someone will govern on it for us, bet on the truth, but against us they beat with lies and fakes, but we can only work in and support families raising children, this is such a serious main task, markov’s project is nothing personal. watch on the belarus 24 tv channel. every day we work to ensure that you receive the most fresh and useful information. the twenty-minute format allows us to talk about what is happening in belarus and the world. take a linguistic walk in the company of our guides, find a new place on

the map of belarus that is definitely worth seeing, and also propose a project. and films that will certainly become your favorites, this and much more awaits you in the ether 24x7 project, watch on the belarus 24 tv channel . grodno is certainly a royal city, and it carried the desire to live in grand style through the centuries, it did it successfully, it was built before palaces and lived beautifully, and now it’s also very beautiful. the place is very picturesque, as if i really was in a palace, but

you won’t be satisfied with beautiful views alone, so i move to the kitchen. tartar brought zaest to the territory of the polish-lithuanian commonwealth. cartographer, he told europeans about the miracle of the tatar cutlet. the cartographer left a long time ago, but tartare has taken root in belarus, and dmitry cooks it perfectly. dim, hello, good afternoon, hello everyone, so, what is tartare? tartar is actually a type or type of cut into, uh, small cubes, but tartare has quite a dark history, i think, because tartar is your cutlet, relatively speaking, yes, that is. the tatars received thanks to the french king louis; they say he was delighted with the military glory of the victories of the tatars; he believed that their strength lay in the fact that they eat raw,

chopped meat. today we will prepare a classic, correct tartare, in dima’s understanding, in dima’s imagination, in dima’s imagination. let's start by cutting the meat. we use beef tenderloin. as you know, beef tenderloin makes up only 3% of the. that's why it's the softest. we cut the meat into cubes, they can be anything, large, carcass, this is the least mobile meat, small, thick or thin, you can even beat them as you like. as a result of our work, or rather dima’s, we ended up with two neat bowls of finely chopped beef. what do we do next? we dress it with olive oil, like i said, and add balsamic cream, and guess what? let's do it, let's do it this way: here everyone has a bowl, you fill your tartare, i fill my tartare then together let's try whoever got it,

don't take any olive oil, but extra virgin, generously pour it over the meat, salt, pepper and add balsamic cream, then mix, this is the first time i've seen cream, unlike sauce, it's thicker and more seasoned, next we add red onion to the meat. in general , regular onions will do, but red onions give a milder, more moderate taste and aroma. we chop it into squares, after all, we are preparing tartare. so, what do we have here, i look for a long time at this incomprehensible scattering, look, this is ours red cabbage powder, red cabbage powder, it is used both as a seasoning and as a decoration, daikon is also used as decoration, which we sprinkle with red cabbage powder. when it comes into contact with moisture, it begins to release its bright, real natural color, like lavender, purple,

this is the magic of nature, while our meat is marinating, let's make bread, and here for tartar i use this kind of bread , let me smell it, this kind of bread they bake in villages, if you 've ever been to your grandmother's oven in the village, yes and this aroma cannot be confused with anything, it... yes, i’ll wrap it up for you, be sure to, cut it like this so that we get a rectangle. and now we go to fry our bread, i fry my piece, and i mine, fry the bread in a hot frying pan with butter, after which we proceed to serving: spread the mousse of young cheese on the bread, both adyghe cheese and feta cheese will do , this is the cream and will add juiciness to our tartare, let’s try it, the cream pillow is ready, you can lay out the tartare, for during this time it had time to marinate well

and absorb the oil. now our aioli is lavender, aiolia lavender, yes, in other words, lavender mayonnaise, the taste of the sauce is very soft, unobtrusive, it seems to me that with this serving, dima and i get real cakes, only meat ones. and add blackberry gel, it is prepared quite simply: the blackberries are crushed together with sugar and thickened on a baking sheet. if you don’t have blackberries on hand, you can replace them with raspberries. the final touch is to decorate the tartar with stars from daikon. look, they actually took on a lavender color. and voila, our tartare is ready. they are so beautiful.

dim, thank you for the lesson, thank you for the taste sensations that i will now experience, well , for the aesthetics in modern belarusian cuisine. beef tenderloin, cut the meat into cubes, season with extra virgin olive oil, salt, season and add balsamic cream, then mix, add red onion to the meat, which we also cut into cubes, set aside and let the meat marinate, cut off from the bread crust so that we get a rectangle, fry it in a frying pan with butter, spread young cheese mousse on bread, a second layer of tartar and a third layer of aioli sauce and blackberry gel, the final touch is decorating the tartar with daikon stars, sprinkling with red cabbage powder. if desired, you can also decorate with fresh flowers. beautiful weather,

beautiful me and wonderful tartare on my plate, which i will gladly try, share my impressions, i was expecting something so sickly bright, but no, this is nothing no, this is good, i note that there are two camps here, the first is meat with balsamic vinegar and blackberry gel, this is fantastic, and in general this can be said to be a separate dish, but it’s somehow like this... the creamy taste of the cheese harmoniously fits, which i don’t know whether it opens up or becomes one with it , but in general it’s delicious, some adore tartar, others don’t understand how you can eat raw meat, but it seems to me that everyone will like this tartar, and that’s what i i was afraid most of all, you can’t feel the taste of raw meat here, it’s simply not there. if

you can fall in love with something at first sight, in my case a bite, then it seems to me that this is mutual with tartar. my love extends not only to food, but to the entire grodno region. these are amazing lands with a rich history and talented people, i wish you to taste this region too.

from soviet, pero. on july 26, 1944, troops of the first belarusian front in the brest area fought to complete the encirclement of a group of enemy forces. the wehrmacht turned the city into a powerfully fortified area with three defense lines. trenches, pillboxes, bunkers, forts. the soviet army, repelling counterattacks of german troops, was able to liberate 20 settlements, including zamostye and sands. there were 2 days left until the complete liberation of belarus. editors' club people

gathered with their families in their apartments to watch our parade, because this is also such a good reminder that there is this island somewhere that values ​​peace and talks about peace, this is a demonstration , including economic power, not every average country can hold a parade, just briefly, belarus has become a member of the shanghai cooperation organization, which accounts for 30% of global gdp. belarus. overtook south korea, australia, usa, brazil and israel in the sustainable development ranking. gdp is growing at a rate higher than the global and european average. belarus began to export cars produced in belarus to the russian federation. belarus increased the share of industry in gdp to 27.5%. for comparison, the figure for europe is 16.5%. life has shattered all those deceptions, all the lies that were conveyed by our alternative

media. this is the most obvious one. proof to our enemies and enemies that at any moment the whole country will unite in defense of our country, god grant that this does not happen. don't miss it on the belarus 24 tv channel. they were born in different parts of the world. my name is pavel morozov, i came to belarus from russia and perform the duties of the consulate general of the russian federation in the city of grodno. i came from venezuela 8 years ago. because my husband, andrey from belarus, fell in love, and everyone found something for themselves here, i like to be in the frame, of course, because i love to show my emotions, i love to talk, i can talk to you endlessly now, but it won’t work, each hero has his own unique story and his own view of belarus. belarus is more soulful, it was belarus that gave me inner happiness.