in some conditions close to extreme, and naturally, after we have equipped our combat clothing with some kind of boots or helmets, we monitor comments and suggestions, if there is a comment regarding the design , promptly in the next delivery we will make these changes already in the next delivery there is absolutely one that will be acceptable to our rescuers, so we are keeping up with the times, so to speak. pavel vladimiro. thank you very much, success, fiery ideas and, of course, dry sleeves, thank you, and we continue, right now we will tell and show how a unique automated system for detecting forest and peat fires works, and this is also our development. editors' club people gathered

with their families in their apartments to watch our parade, because it was also such a good reminder that somewhere there is this island that values ​​peace and talks about peace. this is also a demonstration of economic power; not every average country can hold a parade. just a summary: belarus has become a member of the shanghai organization cooperation, which accounts for 30% of global gdp. belarus has overtaken south korea, australia, the usa, and brazil.

enemy, that at any moment the whole country will unite in defense of our country, god grant that this does not happen, do not miss it on the belarus24 tv channel. the speed of fire spread in the forest in summer is comparable to... the speed of ignition of gunpowder, employees of the boravlyansky special forestry enterprise admit, an unextinguished fire, a smoldering cigarette and even a sunbeam reflected by a piece of glass can cover hundreds of hectares of forest turn into ashes. today, a forest fire is, well, i probably can’t call it anything else, it’s a disaster, if it becomes uncontrollable, it’s hard to localize it, the fire is on its way. can sweep away everything

and residential buildings, houses, god forbid human lives, so this is a very serious emergency situation, a fraction of minutes, even seconds, and the fire spreads to meters, or maybe tens of meters, the situation was brought under control in 2019, computers helped technology, extensive video surveillance system, group of scientific programmers and of course specialists.

zharov, which operates automatically . this system is represented by video surveillance cameras, which operates online, in the event of smoke or some kind of anomaly on the horizon, in the forest, somewhere near the forest, it gives a sound signal, which is processed by a forestry specialist who is on duty, in the event if there is, so to speak, a suspicion of a fire in the forest. the duty team goes there to localize the combustion source. to quickly extinguish the flame, each forestry enterprise is provided with fire fighting tankers, hand tools and specialized equipment. also, at each station there are personnel who immediately go to the scene of the incident, and if their efforts cannot put out the fire, then, of course, the ministry of emergency situations comes into play. to any signal, even unconfirmed duty. the brigade leaves

immediately, and thanks to the fact that the highly intelligent system is able to see even a small amount of smoke from the fire, the flame simply does not have time to flare up, and there is no need for firefighters to go to the scene. exactly. after the introduction of forest guards throughout belarus, this is official statistics, the costs of eliminating forest fires decreased almost 10 times. this was the science nearby project, i hope you found it interesting, see you on the air! agent...

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 the thirst for adventure travel is there, on the way you like to eat somewhere, always, food anywhere. belarusian cuisine - these are 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 in polesie. we are 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 poshklovsky, 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, they say them here, film news stories, write poetry and even erect monuments. everything here smells like cucumber. even tomatoes smell like cucumbers. it’s hard to believe, but you can check it, just come to school. shklov may be a small town, but there is something 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 of shklov and the calling

card of the city. also here is the only stone jewish purgatory in belarus, located in the jewish cemetery. still in school. humanity eats cucumbers. food since mesopotamia is 4,500 years, anatoly grows cucumbers a little less, but still for a very, very long time. hello anatoly, hello, this is anatoly. professional, as it should be called, borage, borage, borage, he knows absolutely everything about cucumbers, 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, that’s why it is considered a salad cucumber. it has a higher sugar content, since it has a thin peel and is suitable for the table.

well, in third place, well, i would say, courage. the fontanel rightfully takes first place; it is one of the most popular varieties of cucumbers; it is loved for its crisp, aromatic pulp and versatility. it is delicious to eat both fresh and salted. and now i propose to analyze the cucumber lengthwise and crosswise. they are different, what makes them different. why some are big, others are smaller, which one? more correct? more correctly, the one that has received sufficient development, it has a developed seed, a certain size and taste, which have reached their peak. actually, a ripe cucumber is a yellow cucumber, but you are unlikely to see it on the table, because even in latin , cucumber is translated as unripe. it tastes best when it is still green, young, and crispy. have you ever wondered why a cucumber needs pimples? well, it would seem, why do a cucumber need them? it’s all

very simple, and a cucumber is 90% 90%, but i’m not mistaken, it consists of water, but moisture can be too much, 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 is moisture. in our latitudes they love cucumbers with pimples, but in europe it ’s the other way around, 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 myself a real resident of sklovo, 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 cucumber, so

to speak, is a rejuvenating cucumber, which just appears in the season, you must definitely eat it correctly, you must definitely follow the ritual, ritual, let’s follow the ritual, take small pieces of cucumber, so we soak these cucumber traditions in honey, which by this time will already be ready. cucumber with honey is a fairly common combination, the cucumber itself is fresh, and the honey is sweet, so-so quite a dietary sweetness. what other popular ways do you think you can eat cucumber? i prefer, of course, as 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, primarily with cucumber, i was still little with my father in the village,

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 have to eat it, i need to drink this, i’m ready to write poetry, cucumber. remind: cucumber is musical. so it’s not surprising that

a whole festival was organized in shlov in honor of the cucumber. it takes place once a year, at the end of august. and it goes 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 this delicious cucumber with honey right next to the sculptural composition of the cucumber. as a festival participant. they put it on me a festive boutonniere with a cucumber, of course, but they weren’t deprived of gifts. we are now going to try a cucumber dish, but this is the brand of our region, these are cucumbers. this is a drink for adults only, it has a strength of 40°, but it has cucumber inside. the cucumber gives out all its strength and endurance, the drink becomes invigorating, tasty and healthy. i have one question. thank you very much, how did you put this cucumber in there, it’s huge. the bottle grows, it grows in the bottle, it grows in the bottle, but this is a special secret, not everyone can do this. perhaps a local secret

craftsmen in that they have their own cucumber patron. is a real symbol of the city, we have interesting traditions with this vegetable: young people who want to talk to their children, at the same time working as a bee to improve their financial situation, our residents rub bills from their wallets so that their wallets are replenished, these are the bills of our cucumber, here are local sellers on the way to the market without... history and what a wonderful cucumber stands in the center of the city, if you are in shklov, be sure to take a memorable photo, one photo can’t help you limits, because at the shklov festival there are many souvenirs for every taste and color. having visited shklov at least once, you will probably

fall in love with cucumber, in all its forms, and you can even take it with you as a souvenir. this is such a beauty, even at the festival you can try cucumber in all its diversity: appetizers, salads, pancakes, smoothies, all of this is made on the basis of 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 a cucumber, this is the most unusual the variety we grew this year is the indian cucumber mamardica, 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 momardika comes to your attention, ta-da, wow, you stuffed it with something, no, this is a fruit, this is the fruit of momardika, this is a spice, add it to the dish,

mm, now i smell it, this is not the smell cucumber but the cucumber, which is unusual for us, unlike our belarusian cucumber, its indian counterpart has only edible pulp, eat it you can’t get much, so it’s mainly used as a spice, so that’s what an indian cucumber is, if you don’t mind, i ’ll try it, i don’t understand what it looks like, but it’s definitely not a cucumber, it’s very, very spicy. very spicy, i would say that it is a mixture of capers with red pepper, well, that’s roughly what it feels like, but i still find the ordinary shklov cucumber 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 i can easily pass for a local, or at least

i’ll amuse those around me, my eyes will recognize the cucumber. they love shklov cucumber, i am shklov cucumber, and who are you? and i’m a shklov 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 school everyone’s cucumbers, come on again, you roll cucumbers at home, we roll everything up, in a barrel, in a barrel, barrels, while i was walking around the city, my legs themselves took me to the town hall, and during the walk... no one ate me or hurt me. the people here are kind and respect the cucumber. did you know that the shklov cucumber was first mentioned in chronicle back in 1604. it said something like this: the people experienced great grief because the cucumbers in bloom were killed by frost. in fact, it was thanks to shklov that russia

recognized cucumber. catherine often visited here, she loved shklov cucumbers very much, but... she loved them so much that they began to export them to russia, and the nobility there fell in love with the crispy 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 walk around this city, have a blast, he made it a wonderful place, for which the grateful residents erected a monument to him. they say that after the war, cheshklov turned into belarus. 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 of 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 the amazing hostess has arrived right now, who will share their 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 her own people. cucumbers are not just a hobby, but a guarantee of family happiness, because it was the love for cucumbers that became a common hobby for her and her husband, we traveled together, sold them, it’s like a tourist trip, we had a trip where we sold them, we took 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

we spent the night, it was also an overnight stay, yes, but i imagine that the car was small, you probably had, well, at most there was a volga, but at that time, for example, that is, you were in front, there were cucumbers in the back, 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... 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 middle of some big process. what is this big process? look, what bowl? these are cucumbers with seeds mustard. smells like mustard, doesn't it? take the cucumbers, chop them, then add two heads of garlic, more dill

, more, write down, 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 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 won’t eat much, so you’ll have to prolong the pleasure or call home with a large group so that everyone can eat. a show where they fight, not with the help of physical force, we remain hockey, 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 it the athlete who is encrypted in this picture is messi, absolutely right, lionel messi, show. where the main weapon is intelligence, but activity will also play a role, complex, the most difficult question, three steps, name the only belarusian football referee who regularly works in the group stages of uefa club tournaments. i know him, this is ivanov, this soviet athlete is recognized as the best hockey player. watch the intellectual and sports project “

head game” on our tv channel. not far from shklov there is an interesting place, it’s called bald mountain, they say that witches once flocked here for sabbath, well, how can i miss this, while you walk, the thought cannot leave you that mythical people really lived here, and maybe still live creatures, here the magic of untouched nature is intertwined with modernity, from the mountain there is a stunning view of the dnieper and the city... if you go to the right you will find yourself in a fairy tale, if you go to the left you will find friends, if you go straight you will find fun, i will go everywhere, i won’t deceive the stone, after walking around the territory i was able to

find . and friends, fun, a fabulously tasty dish. on bald mountain i met tatyana vladimirovna. tatyana vladimirovna came to us from where, from uzbekistan, in my opinion, yes, from uzbekistan, not far from tashkent, we lived, the city of angren. belarusian cuisine, it is very multigram, when such a precedent happens, when someone from somewhere comes to belarus, he brings his own flavor to belarusian cuisine, what did you do, tatyana vladimirovna, did you do? i repeat, what are we cooking today? we will prepare cucumbers in korean style, and i came from uzbekistan, we will prepare cucumbers for the time being, but they are already adapted and then let’s call them correctly cucumbers, poshklovskie, correctly, okay, let it be poshklovskie, everything we need for cooking can be seen on the table, i wonder what instead vinegar we will use red currant juice, 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 a red currant for 2 minutes, put it in the microwave, after which we crush our currants either with our hands or in a press, due to the heat treatment the juice turns out more saturated and thick. where we start: old cucumbers, cut the cucumber in half, after which we cut our half into several parts. so that it turns out like this such a flower, 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 weddings, they make just such a salad. having finished cutting the cucumbers, we add a teaspoon of salt, honey and red currant juice to them, and you feel the smell of honey coming from the currants, but if

you really... smell it, then - probably due to the fact that i squeeze them a little, yes, cucumbers secrete juice when mixed with honey, they simply explode with fireworks, but that’s not everything, 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 this, while the onions are fried, we must prepare the garlic. you need to chop the garlic finely or use a garlic press, send it after the onion to the frying pan, you can also add a pinch of coriander to the frying, so the taste of the spice will be better revealed, also for our salad you will need greens, it is ideal , of course, to use cilantro, but if you can’t find it, then arugula is also suitable, in general, i noticed that 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 the shlovsky cucumber brew for a little, and then go try it. poshklo cucumber recipe. 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 will need cilantro, but you can also use rukalu, send to 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. in clove , everyone loves cucumbers, from small to large. now we move on to the phrase from little. these young girls diana and lera will teach me how to cook a very simple dish, but what is it called? lavash with cucumber. i see, well, actually, so we prepared it. i didn't do it in vain. i focused on youth, because students always cook in a hurry, so 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 easy, they are lightly salted. yes, you can use different ones, by the way, but we chose lightly salted toast, not salty, not fresh, lightly salted, golden centers. yes. the cheese is ready. cucumber and garlic too, so put them in one

plate. is it sour cream or mayonnaise? mayonnaise. you see how a wonderful dietary dish is spoiled by mayonnaise before your eyes. it’s always like this, there should be a fly in the ointment, put it down, okay. however, if. you, like me, are not fans of mayonnaise, you can add sour cream, or make homemade mayonnaise. we wrap our pita bread into a roll, folding the edges. for real aesthetes, we decorate our dish with cucumber. what, even students want to eat beautifully? in moscow - shawarma, in st. petersburg - shawarma, in shlov - ogurverma. that’s what i called this dish, but in reality it’s a wonderful, wonderful lavash. chop the cucumber, egg, grate the cheese and crush the garlic, mix all the ingredients

together and add mayonnaise, you can replace the sour cream if desired, put the resulting mixture on pita bread, wrap it in a roll, i managed to walk in the fresh air so i move to the table, just look , it’s literally bursting with food, it’s all made from cucumber, i’m shocked, actually, how many dishes can be prepared with using the pashklovsky cucumber, this is wonderful, i will 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. hmm, this is a very fresh and satisfying dish at the same time, i don’t know why it happened, but

the taste of sesame is clearly heard here, and the spiciness is felt, it’s not for nothing that we put so much pepper, well, the taste of cucumber, which is an excellent basis for anyone. 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 infused with the flavor of all the other ingredients. in addition to our salad, there are such amazing dishes on the table as khinkali with cucumber, pancakes with cucumber, cucumber jam and much, much more. from diversity with cucumber dishes, real cucumber happiness comes. and happiness without sweetness is impossible.

so i'll try the delicious cucumber jam. cucumber jam differs little in terms of preparation technology. 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 cucumber dessert. the residents of shklov are great fellows after all. to create such a legendary culinary story based on one product. it takes effort. and try to find time to come to shklov

to get acquainted with the wonderful cucumber.