moreover, it’s very nice that even 35 years are just around the corner, and we can always, we can always reveal some secrets to each other there, and in the family he and his mother can talk something somewhere, then where - something with me, then discuss something together, that is, as if there are no taboos, it is very valuable when you maintain such a trusting connection with a child for many, many years from childhood, when this connection is lost, of course we see that there are different things, well, very different things happen in families, children grow apart,

never somehow, maybe this is my minus, i never strived for a career, well, somehow it always worked out at all stages that i was offered some new places, jobs, new positions, i won’t say that i have a lot friends, but i have a lot of acquaintances, comrades, that is, well, well, there are about 2 thousand, 2.0 approximately uh, in general contacts in my phone, well, a lot of work contacts, a lot of social contacts, well, there are quite a lot of acquaintances and friends a lot, well today. i can say with complete confidence that i am happy person because i have a wonderful family, a wonderful job, good friends.

the accumulated azers are blue like the sky in the early days to the right. in the racing forest, at the beginning

of the evil dawns, the creatures and the world are washing, and the skies know the fall, the accumulated azers are woven with charms, smiling at the suns, look for yourself, and never leave the sea, the bottom, ў gold fluffy pіў and pіў would be from their infinity, the accumulated azeris, just like this year, have been in pain, so i want to sustrezza, so that i don’t know the mountains, the seas, but the azeris have never forgotten them, my dear. patrus brouk. the project was created with the support of the national tourism agency. ministry

of antimonopoly regulation and trade of the republic of belarus, when the soul pushes you to move forward, and from the heart to keep up, the stomach sings, and there is a thirst for travel and adventure, on the way you like to eat somewhere, there is always food anywhere. 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 what they eat in the west and east of our country, how they cook in the suburbs and polesie, we go on a journey, to create a gastronomic map of belarus. size matters, how many

meters does a tomato sandwich need for a record? gazpacho in belarusian is similar, but not similar, senor tomato! a salad that you are unlikely to prepare at home, but would happily eat in a cafe. ivye is a city of four religions and several kilometers of greenhouses with tomatoes, which turned it into the tomato capital of belarus. this vegetable has become the symbol and brand of ivya. it is difficult to calculate how many residents of the region are engaged in growing tomatoes in industrial scale. according to the most conservative estimates, about 2. ivyevsky tomatoes are known, loved and eaten in all corners of our country. it’s funny, the leader in tomato production in the world is china. the tomato festival with the battle of tomatoes was invented in spain, in valencia, and these facts do not at all prevent

the residents of ivya from admiring tomatoes from holding ivya to tamateira every year. tourists come to the tomato festival at the end of august, all other days to get to know the locals. attractions. some places in belarus have very bright, memorable symbols that are easy to identify, even looking at a photo, where you are. ivya is the smallest city in the grodno region, but it is known not for its miniature size, but for its tolerance and religious tolerance. ivia is literally a very friendly town. since ancient times , several faiths have coexisted here. catholicism, orthodoxy, judaism. and islam. it so happens that orthodoxy is the youngest of them. there was never even a church here. it was opened only in 1995. the building itself is not new, there was once a maternity hospital here, then nursery. it is no coincidence that the name of the church was given in honor of the holy martyr baby gabriel.

the church of saints peter and paul could become this baby's great-great-grandfather. it is over 500 years old. the church stands on the highest hill of ivya, and its view. from anywhere in the city. to inexperienced travelers, the statue resembles the brazilian christ the redeemer. and only erudite and well-read tourists know that latin america has nothing to do with it. ivyevsky christ is a copy of a statue from the portuguese city of almada. there are no more jews, although during the great patriotic war they made up 76% of the city's population. the rest of it were tatars. ivie is considered the unofficial tatar capital. belarus, which means there must be a mosque in the city, there is one, the owner of ivya, countess elvira zamoyska, gave the go-ahead for its construction in 1882. for almost a century and a half, the mosque has not been touched by war or fire. in soviet times, it was the only

muslim prayer house operating in belarus. today representatives of all faiths gathered in the central square ivya, to catch the beginning of the holiday and it... is worth it, well, the vibievsky tomato festival begins, something like this, look, with a huge tomato procession, it looks very nice, the theatrical procession slowly moves from the city center to the lake embankment, the tomato column is headed by the ruler tomato plantations, lord tomato and his companion tomato, unlike many other festivals in our country, and the parade route: does not run along some pedestrian street, no, almost the entire the city is closed and we follow from the city center all the way to the embankment, and there a lot of interesting things await us, a dozen entertainments for every taste, thrifty people will like the symbolic riddle of the new harvest tomatoes,

it is carried out right on stage, this year the jar fit as many as 30 tomatoes , 13 more than last year, i was very lucky because... i met a real tomato family, a family of tomatoes, hello, are you really such a big tomato family? yes, that is, you are a real family, yes, that is, not just gathered together to relax, dad, mom, i see, three girls and a boy and a boy, big daddy tomato, signor tomato, signorita tomatiteta, the girls are great, what’s your name? yaroslav, yaroslav, here is the tomato yaroslav. like this, what do you mean by tomato day, which takes place every year in viva? kids, do you like tomatoes? who among the three of you likes tomatoes the most? it's all true, isn't it? tummy tomato, the juraev family

came to ivya from the urban village of yuratishki to take part in the agricultural competition "tomato lord of the village", they rehearsed songs and poems, invented and sewed costumes. they even baked margherita pizza, in general, they prepared for the fight like adults and intend to win, you probably cook, you like to cook, yes, let’s name it. the pot is bubbling fragrantly, but what are you cooking?

the main ingredient is a tomato, that is, blouses with sauce, spaghetti, of course, but the main ingredient is still a tomato. hello, lyudmil, hello, what interesting things have you prepared here? yes, we have such a holiday - tomatoes and here we are we prepared sauces, and i was attracted by these two saucepans, tell us. what kind of sauce is this? this is a sweet sauce, it is prepared here, here are tomatoes, onions, peppers, so, this is such a summer, summer, the declared ingredients are the most ordinary, it seems to me that i can even imagine the taste of this sauce, but let’s check, i taste the sauce, which means we will live, as expected, everything is unexpected, yes, there is honey here. and lemon and basil, so you understand, if you have ever marinated

shish kebab, then this substance is very similar to that same marinade, the right marinade, men will understand me, but honey and lemon make, they make a wonderful addition to this already complete dish, you know, i would eat it just like that, even without any side dish, very tasty, healthy, got the hang of the first pan, i’m looking forward to it tasting the sauce and secondly, intuition... carrots, peppers, sweet and chili, it looks like a delicious sauce, the izlya ilya region

is the great tomato capital of the republic, wait, wait, you provide the basis for the opening of the holiday, and what is basis, i don’t understand whether it’s corn or not, there’s no corn here, it’s very strange, but in the sense of strange, not strange. very tasty, the thing is that it is very thick and so, maybe they added flour, i can’t understand, nothing was added here, well, it’s so incomprehensible, unpredictable, but by the way, a very spicy tomato for chili sauce, everything is weved, grown in evev, that’s it, without guessing the secret ingredient, but having lost patience and faith in my taste buds, i went into the sauce recipe, well, that’s it, pepper, chili, parsley, yeah, that’s it, that ingredient, which i didn’t immediately understand, racombol,

what is it, let me look at it, look, it’s onion, garlic, onion, garlic, yes, officially it’s called onion, and not officially spanish garlic, egyptian and even elephant onion . behind all these names there is a plant whose upper part looks like a parey onion, and an onion... looks like a head of garlic, it has a relatively mild taste, so rocombole can’t be used in culinary experiments any more easily than our garlic. lyudmila, can i take a bite of it, i’ll try it, please, where well, ours didn’t go to waste, but try it, it’s delicious, no, seriously, that’s pretty much how it is, i love garlic and i love onions, well... with lard, with bread, i ’ll try to make it for you, this combination

is as delicious as the combination of lard and fish, i understand that eating it like this is impossible, impossible, but it plays its delicious, main role in this spicy sauce, i recommend it, but as you know, it’s not you'll get enough. therefore, local chefs offer pilaf as heavy artillery, and in order not to offend anyone, each cook has it in two versions, with pork for christians and beef for muslims. ilya has always been famous for the fact that it was a multinational city, there are several faiths here that somehow manage to get along together, and most importantly, now i understand why, because he wants you pilaf with beef, he wants you pilaf with pork or chicken, do you want something spicy, do you want traditional belarusian food, in general, there is food here for every taste, and any size, if

someone tells you that it doesn’t matter, laugh in his face and... and what a 55, 56 , 57, 58, 59, but i’m confused again, how many sandwiches are there, and you’re counting incorrectly, you shouldn’t count in sandwiches, you should count in meters, in meters, that is, this is the largest tomato sandwich in the world, i don’t know, we’ll then let's measure, and i think that it will be the largest sandwich, in the soviet cartoon the length of boa constrictors was measured by parrots, and sandwiches... are measured in meters, at the first tomato festival there were only three of them, since then every year the organizers beat their own last year's record and set a new one . once, two, three meters, approximately this is what it was 5 years ago, then every year the sandwich grew by several meters, increased , increased, and what happens to this

sandwich after you measure it. then, perhaps, this question should be asked to our guests. and even though its size turned out to be a record, it disappeared, as they warned me, with lightning speed, i always thought what kind of tomato he is, here he is, there is a competition here, they weigh the tomatoes, choose the biggest one, and i don’t know such tomatoes in general i've never seen it, it's true, just look

this tomato weighs 726 g, please, a real tomato, but the winner of the competition was not even he, a real giant, who weighed 824 g per kilo. guys, whose erudition any adult would envy? and before the game begins, before i start asking you questions, and i hope you answer them correctly, i invite you to support each other

with applause. imagine, soon one of your students. will become a king or queen, you worry, yes, of course, we remember the school curriculum with participants in the project, i know this famous writer spent his childhood and adult years here, and i answered ivan turgenev, because i remember exactly that ivan turgenev’s mother had a surname, her female surname was lutovinova, so i proceeded from the following reasoning, here you see, he identified it by my mother’s last name. which mineral is not a fuel? well, granite is kind of a brownish-red stone. what type of minerals? i can't give an answer. i understand, it seems to me that prokhor can give an answer to absolutely any question. it's a mineral that burns he? watch on belarus 24 tv channel

. independence. july 3 is a holiday of our memory, we are all united by the great victory over the common enemy, the countries of the hitler alliance, it teaches us to defend the world by any means of deterrence. every year the role of the world politics is increasing. the washington-london hegemon views the world as its property, as a result, the world today is in deep crisis, the best response to challenges in global politics.

literally 2 seconds and the design is ready to apply this pattern to this baby it will take 2 days, everything is done by hand, they use special ceramic paints that are absolutely safe. main topics on the main broadcast. watch on the belarus 24 tv channel . all that’s left is to wait for the culmination of the holiday, the battle of the tomatoes. while waiting for it, i stopped in for a snack at a local cafe. here's what i thought: in a city that positions itself as the tomato capital of belarus, every cafe is simply a must. have at least a few tomato dishes, let's check, and in order

to confirm my assumption, i decided ask a question directly to the chef of one of the ivievsky cafes, i ask, marina, hello, hello, is there really several tomato dishes in each cafe? yes, for example, our firmer... salad one, stuffed tomatoes, two, tomato soup, in spanish, but in our belarusian accent, and this is the same tomato soup gaspadchu, which somehow migrated from spain to belarus , received a new reading, let’s marina and you together prepare this same gaspadchu soup, and if the ingredients remain, then maybe anything else. gospachopa ivya. made from several varieties of tomatoes, all of which grow in local greenhouses, what variety is it? robin, robin, and such tomatoes, and what kind of

marvelous thing is this? this is an easter egg, look, this is really an easter egg, it’s very similar, you don’t need to paint, you can put everything on the easter eggs, these cherry tomatoes also grow here, we have them - what do they call it, sunshine, sunshine, i thought you told me that, in general, a myriad of tomatoes, which means the truth is tomato capital, chop the tomatoes, onions and pickled bell peppers. when spain was part of the roman empire, warriors, these gladiators, i wanted to say, no, legionnaires, in order to fight for a long time, they came up with such an energy drink. this is how they made it: they added water, vinegar, a little later... they began to add other ingredients to this same water, for example, olive oil, croutons and even garlic, a little later, and thus either

a drink or a soup appeared , or a sling, as a result, which became the progenitor modern gazpacha. never forget, everything is ingenious and simple, it was because of its simplicity that gaspatcha settled on the idea that it is easier and faster to cook than the super we are used to. so what can you already eat, no, it still needs to brew, yeah, it’s clear, that is, the process is still not so fast, unfortunately i won’t be able to quench my thirst for a new taste so quickly, in spain gazpadcha is often served with croutons, b in belarusian cuisine, croutons are not common in soups, so vivya replaced them with sour cream, which we add to the soup along with olive oil and herbs before putting it in the refrigerator.

waiting time - 5-10 minutes minimum. if you can endure more, endure, the longer the gazpacha is infused, the tastier it ultimately becomes. in the meantime, while the soup is getting ready, marina and i have a couple of minutes to make tomato salad. the salad is simple, i cut everything into one pile with... i dumped it all, no, the salad means it’s called signior tomato, signior tomato, that’s how it was named after me, they finally named the salad, okay, how to prepare it, lettuce leaves, excuse me , i guess, the tomatoes will need to be cut, of course, we cut the cherry tomatoes in half, the larger ones into strips, and we tear the lettuce leaves with our hands and put them on a plate, pour them with a dressing of olive oil, provençal herbs, oregano and basil, olive oil... it has turned into jelly, which is why it is so happened due to provencal herbs, that is, provencal herbs, and when added to the oil, mix. they make jelly out of it.

now we need jerky and curd cheese. here you probably won’t go wrong if you take a more expensive high-quality polylingual, because, firstly, it’s delicious, and secondly , the texture of the rolls will turn out so that you can add sun-dried tomatoes, because our salad consists of several types of tomatoes, yeah, one type, two types, dried meat, oh my goodness, look, what a beauty, dried tomato, i saw candied fruits for sale, come on. these are candied tomatoes, you make them yourself, of course, but can i try sun-dried tomato, i ’ve never seen it in this form, it’s sweet, if i were blindfolded, i’d probably think it was some kind of overseas sweet fruit, and this a simple belarusian, ivyevsky tomato, we wrap a piece of dried tomato cheese into a palendvitsa, of course i’m used to these ingredients inside the lavash, but i’m

always getting to know a new taste. look how many flavors there will be in this roll, this is high-quality meat, cheese, sweet tomato, it promises to be very tasty, so we need more, so let's put tomatoes here, i want to say that the dish is somehow not typical for belarus it turned out, although in essence it is absolutely belarusian, this is very good. let’s add just a little bit of seed, sesame is a salvation in principle for any dish, well, volodya, we made the salad, we had the soup brewed, went to the table, with pleasure, finally i’ll get to know the spanish gonquistador better, who lost in the belarusian earth, all croutons, but enriched with sour cream, i immediately note that the soup looks very appetizing,

it tastes like gospat... it’s one big solid tomato, they shade it a little, maybe make it open up more, the other vegetables that we added here, it would be essentially not a soup, not a stew, if there weren’t olive oil and sour cream here, it would be just vegetable juice, to summarize, simple but tasty, an excellent light dish for a hot summer, i’m putting the gasp plate aside because i really want to try another signature dish, salad with the sonorous name signor tomato, i hope it turns out to be more pleasant than its prototype from chepalin. you know, the approach to preparing this salad is most likely not spanish or even belarusian, but greek, why? because there are very large pieces of everyone vegetables are on the plate, in fact i would even...

and maybe i wouldn’t call it a salad, but just such an assortment of vegetables, but no, it’s all tied together with an excellent sauce, now i’ll get to the main thing, i would say the hit of this salad is after all, a roll with dried tomato and curd cheese, let's try to eat the whole thing together, so, vegetables, the editing is delicious, mm and fantastic, that's really fantastic, i'm not lying, how can such large pieces of vegetables be combined together to make this taste so uniform, no i know, but it's a great salad, huh

i can only have one conclusion, you... and they know a lot about tomatoes, the esmuchu is thick, the recipe for the signor tomato salad, we tear the lettuce leaves with our hands and put them on a plate, pour them with a dressing of olive oil, provençal herbs, oregano and basil, cut tomatoes, cherry tomatoes in half, sun and robin into strips, place the chopped tomatoes on a plate, then wrap small pieces in meat slices.