its faith, its people and its generosity. once you feel it, you will never forget it. everything here is real. the project was created with the support of the national tourism agency and the ministry of antimonopoly regulation and trade of the republic. when the soul pushes you to move forward, and not to lag behind, the stomach sings, and there is a thirst for travel and adventure, you like to eat somewhere along the way, always, the food is just right. belarusian cuisine -

only draniki, see for yourself, because the cuisine is a reflection of history, culture and character people, we will show what they eat in the west and east of our country, how they cook in the predvinia and in polesia, we are going on a journey to make a gastronomic map of belarus. today i walked around grodno and i had a chance to try. baked pork. a dish worthy of representing grodno. elk meat is game with a velvety aftertaste. grodno has its own special charm. shin arose a fusion of different cultures. people come here to see the oldest shrines, architectural monuments.

and art, this city seems to breathe history, reminding of the times when here kings lived. arriving in grodno, you will fall in love with it at first sight. grodno has a very rich history, and its gastronomic history is even richer, and it is happening right now. for example, in this cafe they like to eat burgers, in this one someone drinks coffee, here they ordered mochanka. i'll go and find something interesting for myself. the streets of grodno are always crowded. when you come to visit a grodno resident, what is on the table is always, always with us, aspic, always with us. meat

dishes, rolls, all sorts. it seems that grodno residents can rightfully be called hospitable hosts, so it is not surprising that amazing smells of food come from everywhere here. you think i am on the territory of some cafe, but no, imagine, this is a simple courtyard in the center of grodno. here everything is just asking you: to cook a shashlik, to sit down for a wonderful conversation. to taste something delicious. grodno is an amazing city, here are old quiet courtyards, but when you take a step you find yourself on a noisy festive street. look, silence, a holiday, silence, a holiday. main the pedestrian street of grodno is often called an open-air museum. there are many ancient buildings preserved here, which you can look at for hours. and the best view.

opens up from above, all over the world there are restaurants that are on the roof of high-rise buildings, here in grodno there is one too, now i understand what haute cuisine means. so, i climbed high with only one goal: to meet and chat a little with stanislav. hello, stanislav. stanislav is a restaurateur. and this is what interests me very much, because people like he literally with... create modern belarusian cuisine. the profession of a restaurateur can be compared to the profession of a director. he is responsible for the concept of the establishments, starting with the menu and ending with the atmosphere. what do belarusians like to eat, in general, what do they eat when they come to your restaurant or to another restaurant in grodno? there are those who come specifically for a hearty, satisfying meal, this is certainly, these will be some dishes with meat.

with potatoes for sure, a good portion, and there are those guests who come to the restaurant chat and eat something light, so the menu should include: some light salads, maybe the same seafood, some pastas, i've never looked at the menu from this point of view, but restaurateurs should take into account all the nuances. stanislav, let's imagine that i'm a foreigner, i've traveled from far away and having enjoyed this view, i want to get a taste of the city, and try to draw me grodno with three dishes, which personifies the city better. well, i'd probably recommend trying borscht right away, of course, borscht in the summer i would recommend cold cold and of course it will be some kind of meat dish, well in particular our

most popular one is baked pork loin, which we marinate ourselves under demes sauce, how delicious you say, that's what, i really want to try the loin and thereby taste what the city of grodno tastes like. i didn't have to wait long, and just look at the beauty on my plate. the word bozhenina is familiar to everyone, everyone from childhood, because it is a must-have dish on the table during the new year celebration. and also, if you didn't know, buzhanina is a native slavic dish, it appeared among the eastern slavs who lived in verkovye. buga hence the name buzhenina, well, bon appetit, you can probably imagine the taste of baked meat, you also know the taste of good imprisoned buzhenina, buzhenina can easily represent the city of grodno on the gastronomic map,

because grodno is a city of kings, it is a royal dish. at different times , many kings really lived in grodno, the great princes vitov and jagiello, it was in grodno. the polish king alexander jagiellon took the crown, but most of all the king of poland and the grand duke of lithuania stefan batory lived in this city. the most important symbol of grodno is , of course, the old castle, and it has finally opened its doors to visitors, that is , to me. the history of the old castle is closely connected with the history of the city itself. grodno was first mentioned in the chronicles of the 11th century, and there was already a castle here at that time. it was repeatedly. destroyed, rebuilt and restored, but did not lose its majestic appearance. the castle has become very beautiful, and also very interesting, because there is a stunning exposition of the historian-archaeological museum. no, no, no, don't get up from the couch, sit, i 'll show you everything. reconstruction of the stove, made of

pot tiles, also accordingly the 14th century. and, despite the fact that this stove looks like some kind of festive gingerbread or cake, they did not cook in such stoves. only for heating. the local exposition is incredibly interesting covers many topics. your eyes run wild, which exhibit to approach in first of all. and the exposition in the museum is interactive. what does this mean? you come up to the stand, don’t understand anything, there’s a hint, you choose the language and read the information about what’s here. i really liked this presentation. an ordinary visit to the museum turns into a real treasure hunt game. what did grodno residents eat in the 19th-13th centuries? you won’t believe it, but 80% of the grodno diet consisted of meat and fish, and in the 19th century , the sturgeon was found in nemon. the sturgeon was

called the royal fish. it was served on huge silver trays, decorated vegetables and greens. such a dish was a decoration of any holiday. within the walls of the old castle arose. a very important tradition, the tradition of drinking wine, namely wine, because earlier people, well, more often drank beer or similar drinks, but stefan batory loved wine, so all his entourage was forced to agree with his taste, and then they certainly liked it, and also in the castle there is a detailed description of the last days of stefan batory's life, he fell ill and was treated, as we will see now.

to go around the entire territory, you will need a few hours, but there is a place that you definitely can't miss. and even if you are not interested in history, it is worth climbing onto the roof of the old castle, there is an amazing view, an observation deck. once upon a time, more than half of the entire population of grodno

were jews. you can't even imagine how much we took from their culture, for example, the words shukher, shmon, khalyava, and not only words, but also amazing cuisine. and in the grodno choral synagogue there is an exhibition dedicated to the traditional jewish holiday. well, where there is a holiday, there is delicious food. you can learn more about it from the chairman of the community boris maksovich. hello, my name is vladimir. nice to meet you. jewish cuisine is very rich. and you know, the impetus for this was given by a tragic event. the temple was destroyed and it was impossible to make a sacrifice. but how could it be without it? yes, it is impossible to make a sacrifice, but it is necessary to offer the lord's prayer. well, and after each holiday.

instead of a grenade, an apple, there was always a pomegranate on the table, a pomegranate raft, yes, here at the apple, honey, when they sit down to eat, before to start the main meal, you need to take a piece of apple, dip it in honey, so that the year will be sweet, also one of the most important jewish holidays is hanukkah, its history is connected with the liberation of the jewish people from the oppression of ... syrian troops. the uprising lasted 30 years, but

when they managed to win, you can imagine what a great joy, but the trouble is that it is impossible to celebrate the holiday, because the temple is not consecrated, and what is needed for this, it was necessary to light the menorah, but there is no consecrated oil, which means there is no consecrated oil, and the oil is being prepared priests, and the oil is prepared in a special ritual way and... on that little jug, on which , uh, in which this oil is located, there should be the seal of the high priest, well, our enemies, apparently knowing this tradition, destroyed all the bottles with this oil. after a long search, one small jug with pure oil was finally found and then a real miracle happened. instead of one day , the oil burned for eight whole days, until new kosher oil was delivered to the temple. such a holiday that in honor of this event, we

always celebrating a holiday should eat those products that consume a lot of oil during cooking. the most joyful holiday of the jewish calendar is considered to be kurim. its history is connected with the biblical heroine esther. persian, not knowing about her origin. "think what to do, you are a smart woman, think of something, thought of something, she

invited him once to dinner, the second time she said, tomorrow we will not meet again, how is this, how is this, and so, you signed a decree on the destruction of all jews, and i am a jew, and you, yes, who slipped me such a thing, and he is sitting next to you, hang him, that is how the people were saved, so we have our own luxembourg rose, which appeared 3,500 years ago, in honor of this holiday." there will definitely be oman's ears on the table, these are like this oman - this is a representative of the authorities, as i understand it, here is oman himself, who was ordered to hang for slandering the jews. and led the king to the need for their complete for this you need to eat his ear, yes, a good tradition, yes, i also have a good tradition, in each the city where i come, i find a place where you can eat well.

you see how painfully the international agenda is experiencing this transformation from a unipolar to a multipolar world, and of course, today the most important task of diplomats of all countries, politicians of all countries, is to find a place for their state in the architecture that will come after, the virus of fear, getting into the consciousness of society, it always blocks the will, the will to what, to resistance, to ...

wants to come second, third, and fourth, will also bring their friends, those who easy-going. project markov, nothing personal. watch on the belarus 24 tv channel . in our show, participants will not be helped by cheat sheets. you can only count on your own strength here. the game will be fire. guys, i know that you can hear me too. light up today on our intellectual show. basya, start the first round. is it true that the diving beetle is a predator? no, i met a diving beetle, it looks like a small bead in the water. is it true that sometimes cabbage rolls are lazy? my grandmother cooked lazy cabbage rolls. oh, hello to grandma, right? what question? does not require an answer, for example, here is no

help in this house, right? and here, well, there should be no answer. an example from life. no yes, as i understand it, watch the intellectual and entertainment project, i know on the belarus 24 tv channel . grodno is meat, meat is, first of all , game. we go hunting.

at the word game, all the women run away from the kitchen, because only real men can cook game, like sasha, hello! hello, what are we going to cook today? eh, elk meat with meat sauce and potatoes with bacon. elk meat is considered one of the most safe and clean types of wild meat, as a rule, it is more useful and dietary than the meat of domestic animals. and yet, game is a product that you need to know the approach to. therefore, we begin with cleaning. we remove all the tendons from the meat, films, cut it into large cubes. after that, we put it on the stove. frying pan, so that it has time to warm up , pour in vegetable oil, while our oil is heating, we will prepare the potatoes, we simply cut the potatoes in half, salt, pepper, then grease with vegetable oil and send it to the oven for baking, so, the oil heats up, the potatoes are baked, we crush two cloves

of garlic and send the frying pan, then we put the meat, we cook it like this: as if we were cooking a steak, we let it seal until a crust forms, then we turn it over, the meat is not marinated in any other way, we salt and pepper it in the process, how long do you need to fry the meat until it is fully cooked or not, no, not until it is fully cooked, it is still game, and it will need to be stewed slightly, we remove the meat from the frying pan, but do not rush to wash it, based on the rest of the... we will prepare the sauce, add a little more vegetable oil, chop the carrots, onions, celery stalks, ribbed onions coarsely and send them to fry in a frying pan. we need to add something liquid here, what are we going to add here now? we don't have many options: wine, wine and broth, broth, both, both, both, yes, but first we will add red semi-dry wine,

since this is meat, game, and if we add semi-sweet, we will get a sweet and sour chinese sauce, which we don't want in principle, because we are preparing a belarusian dish, pour in chicken broth and let it boil for a couple of minutes, after which... how long does it need to stew? we won't be long, so again, as i already said, what do we have here, elk tenderloin? the meat has never, not once in its life, undergone any physical exercise, has not done anything, so it is soft juicy meat in itself, it does not take much time to cook it. also, to thicken, enhance the taste, we will need a sauce, a sauce made of... french cuisine, which is prepared for 24 hours, a sauce made of bones and vegetables. domiglaz sauce is considered the highest mathematics and from cooking and is the basis of many french dishes. it has

a rich meaty, slightly spicy taste and a pleasant velvety texture. of course, you can spend time and make the sauce yourself, or you can buy a ready-made dry mixture. the best thing is to taste it in time. now we'll check if we have enough salt. we put the heart and in general what does it all look like, incredibly delicious, listen, it doesn't look as beautiful as it is delicious, really, seriously, i'm just the sauce i tried it, what will happen when i taste the whole dish? the meat is ready, the potatoes are baked, you can start preparing the side dish, heat the frying pan, grease it with oil and send the bacon to it, frying on both sides. it seems to me that the bacon in this dish will play its role, and will add just that fat, yes, well, in the good sense of the word, which we lack in game,

yes, that's how it will be, that's why we add bacon here and add a little of the fat itself, which is now being rendered out of the bacon, tell me, what if instead of bacon we put just well such pieces, you can have pieces of lard like this, but good lard, homemade village lard like this. like butter, put potato wedges in a frying pan, frying them together with bacon, now we will drain this resulting juice of ours into a saucepan, at this stage we add the domiglaz sauce, butter, stirring well until it thickens, ready, ready, ready, serve, yes, now let's get down to serving our dish, first we will add a little sauce to the plate. then we will put out pieces of venison and potatoes, we have got such a potato, baked with a crust, so crispy, just a cannon,

also send bacon to the plate, after which once again pour the meat with sauce, as a decoration put on the plate tomato, cherry, radish and greens, the final touch pour the dish with pesto sauce, ladies and gentlemen, so many ... incomprehensible machinations, actions that i probably didn’t even remember, and a masterpiece, as you called it, elk meat with demi-glace sauce, with baked potatoes and bacon, here it is ready, the recipe for elk meat with demi-glace sauce with baked potatoes and bacon, clean the meat from the tendons of the film, cut it into large cubes, heat the frying pan and add vegetable oil, crush two cloves of garlic and send to the frying pan, then put the meat, frying until

a crust forms on both sides, salt and pepper in the process, remove the meat from the frying pan, add vegetable oil to the remaining juice, cut the cereal into carrots, onions, celery stalk, onions and send them to fry in the frying pan, pour dry red wine, chicken broth, give ... boil for a couple of minutes, then return the meat to the pan and stew. for the side dish we need potatoes, cut them in half, salt, pepper, grease with vegetable oil and send to bake, heat the frying pan, grease with vegetable oil and fry the bacon on both sides, add the baked potatoes to the bacon, to prepare the sauce , drain the juice from the meat with vegetables into a saucepan, add demi-glace sauce, butter and stir well until it is... for serving the dish we use tomatoes, cherry tomatoes, radishes, greens and pesto sauce. if only you knew what.

it fills the whole room, i can't wait to try what we got, i don't even know what i want to try more, either meat, or potatoes with bacon, or just eat all this sauce on the plate with a spoon, but i'll start with meat, elk meat is different from all other types of meat, it looks like the hair has gone. they say that elk meat smells special, well, like all game, but i don't smell it, well -done meat, all because on the plate a large number of different vegetables and the most important thing is the sauce. i'll try it. despite the fact that it's elk, the headliner of this dish , in my opinion, is still that very one.

the magic sauce that sasha and i prepared, it's just fantastic, you can eat everything with this sauce, i think i would even eat raw elk with this sauce with pleasure, mm, in fact, each ingredient in this dish takes its place, they go well together, complementing and revealing the taste, a real man's dish, i give this dish... a very unusual dish, and i think, that it can boldly represent belarusian cuisine on the world stage. grodno has many unofficial names: the western capital of belarus, the city of kings, the city of various confessions, i would add

one more: this is the city of meat, they know how to cook it here and love to, be sure to come here, your trip will be not only interesting, but also delicious. the television news agency presents in the public domain we have no secrets from our people. the next round of presidential

elections were the television debates of vyacheslav fransovich kebich and alyaksandr ryhoravich lukashenko. as for their work - this salary and the gift of sausage to me. and that’s it, well , at the end of that same kevich there’s another hundred, as you said, and that’s it, i’ll die for another month, and then i know the same thing, prices have fallen and i know the same thing. shklow, we came here in a galasavan. presidential candidate alexander lukashenka who will you vote for you have come so far to come here i am who i will vote for i think i already spoke for myself a long time ago how do you just don’t know only for yourself your first steps will be as president first, deal with the crooks in the government.