belarus, when the soul pushes, move forward, and heartily do not lag behind, the stomach sings, and thirst for travel, adventures are, on the road, you love to eat somewhere, always, food anywhere, belarusian cuisine is. not only draniki, 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 predvinia and in polesia, we are going on a journey to make a gastronomic map of belarus, today in ... i was treated to vyskia.

karavaem - a delicious work of art. pozharsky fish soup, the legacy of pan pozharsky. tsibrikami. funny name, incredible taste. cutlet po volkovysk. tender pork in a crispy crust. volkovysk is a small cozy town in the southwest of the grodno region. walking along the streets, you can visit old churches or listen to gray legends. it is best to do this next to the wolf monument, which was erected in honor of the city's millennium. according to one legend, in ancient times a large number of wolves lived here. hence the name "volkovysk". volkovysk is one of the five oldest cities in belarus, which means that it has a rich culinary history. i hope that here i will be able to try that...

new, during its long history the city has experienced so many things, houses were built and destroyed here, people moved in and left, but some things remained unchanged, and this is the beauty of the swedish mountain, which rises above volkovysk, just like in a fairy tale, go to the right, you will get to the swedish mountain, but it seems to me that before i get there, i will lose 2-3 kilograms, 32.5 m high, there is several. legends about how the swedish mountain got its name. according to one version, during the war, swedish soldiers buried their comrades in a mass grave and built a high mountain over it. another version says that these were not ordinary soldiers, but a great swedish military leader. the third version sounds more prosaic, but is more like the truth. the swedish headquarters was located on the mountain, although in fact the mountain has a more ancient history, once there was a vulkovyssky citadel, which arose in the... century, even if you are not very keen on

history, the swedish mountain is a very interesting place, because it is an excellent observation deck, the city is visible as if on the palm of your hand, beauty, and this is not the only place from where a beautiful view opens, the recognized pearl of the volkovysk region is considered to be the krasnoselsky chalk quarries, oh, such beauty simply blinds the eye, finally you can enjoy the beauty of the krasnoselsky quarries absolutely legally. safe, congratulations to us tourists, an observation deck has appeared here. what kind of miracle are these chalk quarries? everything is very simple: they mine chalk, dig a huge hole, as soon as everything they could, they got. the hole, with the help of a huge number of springs, is filled with water, the bath fills up very quickly, then such beauty appears. due to the fact that some. amount of chalk still

remains at the bottom, the water acquires such an amazing azure hue. for the sake of a good photo of the belarusian maldives, many are ready to overcome the forests and off-road, even if it is against the rules. the quarry reservoir is called a lens. there are 14 such lenses in krasnoselsk, some are under development, some already flooded. it's really dangerous to be here. i'm even a little scared, but it's still worth seeing and photographing. not far from the quarries is the village of novaya yatvis, which i simply couldn't pass by, bread is the head of everything, you can not only eat it, but also get aesthetic pleasure from the sight of bread, as you ask, we'll show you now, chef, no, pastry chef, well, also not really, oh, the main punisher, tamara ivanovna, hello, hello, this is how you greet me, i was stunned, really,

in ancient russia, the wedding loaf was prepared by karavainitsy, women who were happily married and had healthy children. it was believed that during the preparation they shared their experience and family happiness with the young, and... a married man had to send the bread into the oven, after which the loaf was handed over to the groom's parents, as they were accepting the bride into their family. this is a traditional loaf, it is very beautiful, that is, so that you understand, for me the impression of the feberge egg and this loaf is now almost the same. each the element in the loaf has its own symbolic meaning. the round shape resembles the sun, which gives fertility to the earth, and satiety and well-being to people.

it is nice that this exists now in modern belarus, traditions are passed down from generation to generation, of course, you can now go to any hypermarket, buy such a huge mousse cake, but all this is nonsense compared to these shelters, they have a soul. history is written by people, they write it about people, so it is not surprising that the volkovysk military history museum is named after peter bagration.

a lot is connected with pyotr ivanovich bogration in volkovysk, but if we consider the culinary history of the city, then in 1812 a real culinary revolution took place. i was very lucky to meet yegor in volkovysk. yegor is a treasure trove of information about this period. yegor, what was the main problem of napoleon's army? of the main problems, perhaps even the most basic one, is logistics. even if people did not understand what this word represented, it was extremely difficult to travel along the rutted, flabby russian roads. move. imagine, there was no field kitchen at that time. people with mess tins literally from... the food deliveries were constantly delayed, soon the french soldiers were simply given grain, from which they made flour mash in water or boiled porridge, the most enterprising of them prepared

yeast-free dough, wrapped it around a stick or a half-musket shovel and fried it over a fire, this is the kind of bread in the french style, it doesn't matter on our... lands or anywhere in france , the french cook it very well, for sure in the french brought something to belarusian cuisine. what? oh, well, of course, besides the defeat, of course, they left behind many tasty dishes that our people still use today. if you recall right away, it was probably kulez, actually, what the french ate during those long marches. the dish itself was very nutritious, because... eh, first of all, the cereal was thrown in, the whole pot, which was already soaked in advance, then a little lard, meat there too, and greens appeared, something like soup and something like porridge, an incomprehensible mixture, but nevertheless, it was the doping of soldiers of that time. it seems to me that all

field dishes are created on this principle: throw as much of everything into the pot as possible, and you get a simple, but satisfying and tasty dish. what do we have for dessert? charlotte, the famous one, i think most of us now know how to cook it, yes, the history with it is also very interesting, confusing, when alexander i entered paris in 1814, the russians and the french greeted him quite warmly, so one famous the cook served him his dessert, which was called charlotte, they say alexander i was so impressed by the dessert that he wanted to take the cook with him to russia, here i wanted a lot of tasty things appeared, for example. pozharsky cutlet. in russia, the surname pozharsky is very well known and is partly associated with cooking. everyone knows the pozharsky cutlet, which alexander

sergeevich pushkin praised in his poems. in belarus, there were also their pozharsky pan pozharsky in the village of pozharova. and it so happened that in belarus this surname is connected with the legendary dish pozhar. ukha. i love to learn new recipes, so i go to the estate, where they know the secret of making this ukha. well, the keeper of secrets and secret recipes pozhar. great, how does pozharskaya ukha differ from the usual ukha? and oleg told me that in the village of shnipovo, which is nearby, there was the estate of mr. pozharsky, at one time he dammed the lakes here and released carp, which still lives in them. oleg, let's get down to cooking then, let's, first of all, this in gauze, that is, we will cook the fish soup in gauze, right yes it needs to be tied. this is done so that the broth turns out clear and rich. we use

carp heads and tails. we lower our bag into the pot and immediately put millet there. yes, the classic recipe uses pearl barley, but our fish soup is unusual, and pozharskaya. pay attention, the pot in which we cook this fish soup, it clearly did not boil, it is some old-old pot, what kind of pot is it? they brought it to me. 8 years ago i cooked this grill. and i adapted handles to this cast iron pot so that he could sit here, and so i cooked. perhaps this cast iron pot saw the pozharskys themselves, it seems to me that i understood the secret of the pozharsky fish soup, the secret is not in a secret recipe, in old things, in ancient surnames, in wonderful people, we boil the fish for 15-20 minutes, then remove, during this time we ... managed to peel the onion, carrots and potatoes. we leave the onion whole, and

cut the carrots and potatoes into large cubes and send them to the resulting broth. we also throw in bay leaf, salt and black pepper. it is interesting that the dill inflorescences go into the fish soup whole, they will give the soup aroma and color. we used the fish in the bags for the broth, we've already taken it out, we're going to eat this fish, right in the fish soup? this is carm , and mind you, this kind of carp. it's weighty, fatty, good, and it's stupid to throw in a whole carp, so let's cut it up, put the fish in the broth and cook until done, at the very end we add parsley, hot pepper and spices, so their flavor will open up, but it won't boil away, oh, if you could see what's going on there now, what 's happening, everything is boiling, babbling, playing, let's let it steep a little, let's try, well... more one little thing, what, here they are, and of course,

belarusian traditions, well by the way, for a long time i thought that it was just for the sake of a catchphrase, but no, the thing is that - an alcoholic drink, yes, and the alcohol disappears, it evaporates, but uh, the alcoholic drink itself works in such a way that it reveals all the ingredients that we put there, that is, the taste is enhanced many times, oh. ready, you can pour into plates, just look at what a rich soup we got, i can't wait to try it, the recipe for pozharsky fish soup: take tail and head of the carp, tie in cheesecloth and boil for 15-20 minutes, also at the very beginning add millet, while the fish is boiling, peel and cut potatoes and carrots into large cubes, take out the fish, we will not need it anymore, throw vegetables into the broth. whole onion, bay leaf, salt, pepper and dill inflorescence, clean the carp from the inside and cut into

large pieces, put them in the broth and cook until done, at the end add finely chopped parsley, hot pepper and spices, in fact, oleg and i actually cooked simple fish soup, but due to the fact that ... very bright and spicy taste, it's delicious, fish soup, anywhere. if i were faced with

a choice, fish or meat, i would not have found an answer. it's good that you don't have to choose between the first and second here in abundance. you see how painfully the international agenda is experiencing, this is the transformation from a unipolar to a multipolar world, and of course today.

the path to your own happiness is incredibly interesting in its own way difficult. in the seventh grade at 14, i suddenly decided, i will be an artist, i i'll become an artist, although i wanted to be both an artist and a writer, i developed an interest - in this kind of singing, already solo, in my own timbre, i suddenly became interested in listening to it on record, how it sounds, how it

changes. each story is motivation to change my life for the better. i really love meat, but i really love it, in volkovysk they really love meat, but in volkovysk they also make it well, in the sense that they produce the most delicious sausage in the world, and

how this happens, i'll show you now, what kind of sausages. well, whatever sausage turned out, as a result, everything starts the same way with meat. the meat in belarusian sausages is used fresh, chilled. but this is the first stage, from which the production of delicious sausages begins, deboning the meat, and this means separating the meat from the bone. previously, this was done manually, and this activity was considered quite dangerous. now they use special equipment for this, this is the best excursion in my life, there is such an incredible smell, this is the future delicious palendvitsa, and this is boiled pork and kumpyachok, unlike sausage, they are made from whole meat, rubbed with spices, shaped, then sent to smoke and

dry, these are different types of meat, this is ready-made boiled mince. sausages, what beauty! both mince are thoroughly mixed and salted, then sent to the refrigerator. this is necessary so that the salt and protein enter into a chemical reaction. thanks to this, the mince becomes homogeneous, which allows the sausage to keep its shape and not fall apart. you can even conduct an experiment at home. when you cook cutlets, salt half of the mince and send it to refrigerator, cook the second one right away. cutlets from chilled minced meat will be more uniform. and will not fall apart, and we return to our sausage, after the minced meat is taken out of the refrigerator, it is loaded into a kind of blender. the device behind me , well, really, it looks very much like an unidentified flying object, and what it is doing now with the minced meat, in principle, is also something incomprehensible to me. and what is happening there? the minced meat is mixed, chopped,

dry milk and various spices are added to it to get. a sleeping sausage. the next step is stuffing. i would never have thought of it, but after the mince is ready, it goes into the casing, is cut into sausages, that is, is formed, and only then is it cooked. when cooked, the mince increases in volume, and so that it does not break the casing, it is tamped loosely. if you are wondering what that miracle pot looks like in which cooked sausage is cooked, here it is. but in fact , it is... it is not a pot, it is a huge container, cooking occurs on the principle of a steamer, that is, with the help of steam, during 2.5 hours sausage is cooked here at... after cooking sausage is sent to a cold shower, there is a mode cooling, then

air cooling, the sausage bar cools down to 6° inside the product and voila, the sausage is ready, thanks to this process the sausage becomes more elastic, if you see a wrinkled sausage on the counter, know that it was not cooled after cooking, in the workshop, well, in principle, nothing special, the sausage dries itself, dries, and how nothing special, look at the polinvichka, you are my joy, you are my sausage, and the crust you what, i live here, i want to stay, that's it, i can't stand it, let me try this magnificence quickly, god, how many types of sausage are there, i won't count, i'll try something, i'll take the most striking first, there's no point in even trying to describe the taste of belarusian sausage, because our sausage is what people from all over the world come to our

country for, jokes are jokes, but there's a grain of a joke in every joke, no matter how delicious the sausage is, you can't get full from it alone, so i'm on my way , i'll have to cook another one a traditional belarusian dish. i noticed that in belarusian cuisine, the funnier and more original the name of the dish, the tastier it is, and today anna and i will cook tsybriki, oh my god, how does it sound, tsybriki, what are tsybriki, it is a potato dish, a potato dish, who would have doubted it, in belarus we will cook a potato dish, well , let's do it so that the dinner is complete, in addition to tsybriki we will cook something else, but here you will surprise me, but we will start with tsybriki, grate the potatoes, add to it

some flour, salt, pepper liaison, that 's the name of the mixture of eggs, milk, water and a pinch of salt. in the dough, liaison plays a binding role, which is why it is translated from french as a connection. so, the dough is ready, and what are we sculpting from it, apparently. i shape the cibriks, and you roll them into licks, like this, that 's how you do it masterfully, i also sculpted in the sandbox as a child, everything worked out, but i didn't know what cibriks do, after that we bread our potato cutlets in breadcrumbs, i don't know, it seems to me, guests from other countries, just having ordered this dish, will laugh for half an hour, i don’t even know what it is, but such an amazing color. the name, you know, i understand that belarusian cuisine, yes in this form, it is very simple, but look how cheerful it is, the tsybriks are ready, well almost, now they need

to be deep-fried, in fact we get potato donuts, how lovely, anna, what are cutlets po-volkovysk, i see that you have already prepared a platform for yourself in advance, uh, and this is a chop, yes, this is a chop. that is i'll have to do the whole cutlet too, of course, i grated the potatoes for you, volodya, and you'll be beating the meat yourself, i like the volkovysk girls' approach to the matter, we took pork tenderloin, we beat it well on one side, making it as thin as possible, then we season the meat with spices, put a piece of butter, wrap it in a meat roll, pinching the ends so that the oil doesn't leak out when frying, now we'll do another pa... in lizon, i would have done it this way, but i know

what lizon is, you can send the cutlet in deep fryer, so it will cook faster and that amazing, crispy crust will appear, which will seal all the juices inside the cutlet, recipe: for cibriks, knead the dough from grated potatoes, flour, salt, pepper and liaison, then mold them into cutlets, bread them in breadcrumbs and fry them in deep fat. for the volkovysk cutlet, take the pork tenderloin and beat it as thin as possible, season with spices, put a piece of butter , roll it into a roll, pinching the ends, dip the resulting cutlet in liaison, roll in breadcrumbs and do this twice, after we're sending it to... judging by everything, it's very filling, a cutlet in volkovysk style and cibriks, let's try

it, i'll start. with something simpler, in my opinion, these are cibriks, it seems to me, uh, this dish would be - an ideal snack for foamy drinks, well, for example, kvass. the cibriks have a crispy crust on the outside, but the filling is soft inside, and they are also very convenient to dip in sauce, i got garlic, but i think sour cream would also be great, come on , a cutlet in volkovysk style to me, oh, ours turned out to be ruddy, crispy, probably delicious, i want to tell you that double breading is a very good thing, it sealed the oil inside the cutlet, the pork absorbed the oil, it didn't go anywhere as a result, voila, a juicy piece on a beautiful fork, a golden crust on the outside, tender meat inside, a distinct taste of butter and spices that make the taste of pork

richer. the fact that this dish was invented in volkovysk confirms my guess. volkovysk people love meat and know how to cook it. kiev cutlet, unfresh cutlet, pozharsky cutlet. volkovysk cutlet is in no way inferior to them and is worthy of continuing this row. since ancient times, the most important event for any city was the receipt of magdemburg rights. the culinary event for any city to this day is the appearance of a named dish in volkovysk such.

what meaning do modern icon painters put into their works, and so that all this is not in vain, so that it helps people to pray , so that it helps to repent, to become a church member, as today the training is conducted in sunday schools, one spiritual lesson, the law of god, one lesson of creativity, one lesson of music, and for already... older, that is, adults, there already lectures on subjects, well, there, so to speak, more serious preparation. what is mercy? this is probably the food that we will always need ourselves, and this is the food of god, which is born in the heart of a compassionate soul. what unique shrines are kept in belarusian churches? here we have the holy relics of the martyr vanefaty

of rome. and vanefaty is the patron helper of such a sin, which many, many people encounter, this is the sin of drinking wine, this particle of relics, which came to us just from greece, the answers to these and other questions in spiritual and educational projects on the belarus 24 tv channel. that for belarusians, everyday life may seem real to others... good morning, friends, rooster, yes, that's how it is with us, good morning, and how does your rooster heal? friends, any journey in an unfamiliar city should start in a museum, where i will tell you how to build the right route to see interesting places,

but to become your own in a strange... travel show like at home on our tv channel we tell about the most fascinating...