soul and body, my favorite work, as i understand it, as long as there is peace, the lake is in place, then the people of sporom will have fish. let me love you like a flower in the field, like a young plant that hangs over a crayfish. як залатую

птушку, што жыве на волі, дазволь цябе любіць, дазволь цябе любіць за песню, што я чую, за срэбны гучны смех, што чыстатой звініць, за вочы ясныя, за душу маладую, дазволь цябе любіць, дазволь цябе любіць. for the bright hours you give me , for the most intense experiences, dear daughter-in-law, let me love you, the project has been created with the support of the national tourism agency and the ministry of antimonopoly regulation and trade of the republic of belarus.

when the soul pushes you to move forward, and not to lag behind with all your heart, the stomach sings, and there is a thirst for travel and adventure, on the way you like to eat somewhere, always, the food is just right. belarusian cuisine is not only potato pancakes, see for yourself! after all, 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 pre-vinnia and napolesie. we are going on a journey, to make a gastronomic map of belarus. without champagne and pineapples, but in a quilted jacket.

is there anything to eat here, we'll find out today. the all-knowing internet claims that there are no shortcomings in the catering establishments of the elephants. restaurants, bars, cafes, pizzerias and shawarma. the fifty-thousand population of the city can choose an establishment for any wallet and temperament. most of the food outlets are concentrated near lenin square, although there is no leader of the world revolution on it and never was. there was no monument to him on

a completely different street, delić as if in mockery of his own atheism and theology, invites slonim residents to the transfiguration cathedral. but the square named after him is the historical center, where the main roads of the city converge. they have hardly changed their directions, so after walking along them, you can imagine what slonim looked like 4 and a half centuries ago, when it was ruled by the chancellor of the grand duchy of lithuania. lev sapieha. this man is a local legend. he turned a provincial town into a trade and political center. high-ranking officials from all over the great duchy of lithuania. sapieha himself, although he officially governed the city, was not a frequent guest. but he put in a good word and petitioned for the magdeburg law for his possessions. it not only gave many rights and freedoms to slunem, but also raised the standard of living of its citizens. pork began to appear on their tables more often,

which they probably cooked according to the signature recipe of the sapek family, with brisket. i did not find such a dish in modern cafes, but i realized that brisket with elephants is still respected today. lena is a chef, a restaurant. and every day she is engaged in what she comes up with modern belarusian dishes. len, we are going to cook something new, something i have never tried, never seen, the name of this something is very funny. speak. bourgeois, mantulians. bourgeois, at the vatoutsy. vatoutsy. you can't even pronounce it. bourgeois at the vatoutsy. it means in russian. bourgeois in a vatnik, but isn't it wonderful, and what is bourgeois at the vat? this is a dish consisting of natural minced meat, cheese, spices, onions and it is all wrapped in brisket, bourgeois do not

tolerate other minced pork, salt and spices are added. lena advises not to be clever and take ready-made ones for minced meat and cutlets and a little. onion for juiciness, it is better not to cut it, grate it on a fine grater, then knead the minced meat, for everything we take minced meat, we make such, well, of course, koloboks, who are our bourgeois, kolobok, that's approximately what it looks like koloboks, of the size that you, here is the cheese, we put it there, cheese is a filling for ours, yes, this is the filling for this, the heart of every bourgeois is akin to expensive cheese. we make a depression, put in the cheese, cut the brisket into thin long pieces so that you can put in them it was to wrap the buns. now if someone asked me, i would eat only vatniks. burzhe, you don't have to order it, but

my god, but this brisket then gives off this smoked smell to the meat, that's the thing, such a mutually beneficial exchange takes place here. advises to put the vatnik on the burzhui with the meat up and the skin down. when baked, the meat acquires a noble brown shade, the dish becomes tasty and beautiful. so, our burzhui are ready, this is how they look, and now we send them to the oven in the parquemat, for literally 20 minutes. i guessed right, i'm a good boy, before meeting lenna , i associated burzhuy exclusively with pineapples and champagne, now also with a vatnik. in general, in principle, the key to the success of this dish is in the name itself: burzhuy uvatouci, it's funny, it 's memorable, it's even a little incomprehensible, intriguing, so you order it and wait, and what

will they bring you there, and they bring this? the meat is traditionally served with vegetables, grilled zucchini and a light sauce, according to the chef's idea, they should... help to reveal the taste of our bourgeois. look how beautiful it is. bourgeois vatoutsy is a culinary nesting doll, bacon, cutlet and wonderfully sealed, hidden in this cutlet cheese, which appears and flows out of it only when you cut this cutlet. look how beautiful it is. you probably need to try all three layers at the same time. it's curious, you know why it's curious, taste buds are used to the fact that in essence

a cutlet, no matter what it has inside, is just a cutlet, but here this cutlet has become smoked, that's the whole charm. and honestly, the feeling of a thin slice of bacon on the tongue, it is always pleasant. cheese plays a special role in this dish, it gives the bourgeois a special delicate taste and light creamy notes. i like the food in the elephants and i like to visit the cafes and restaurants here. do you know why? look out the window. look at the atmosphere of this city, and it is unique and this adds. certain taste sensations to everything that you will try here. the temple that i admired from the cafe window is the transfiguration cathedral. it is hard to believe, but this is the newest religious building slonim. dating back to the early 2000s. the church

does not look like a new building at all and fits in perfectly with the centuries-old buildings. it was built on the surviving foundation of a 16th-century church. so, perhaps, that's the whole point. in short, what 's interesting about this cathedral: it has 13 domes, it is the third largest in belarus, it is white on the outside, absolutely blue on the inside, just as simple on the outside and solid on the inside. confessional, while the temple is closely attached to the building of the bernardine monastery. these buildings create a unique medieval atmosphere on the square, but the most significant the slonim synagogue is considered the city's cult place. the building, built in the 14th century, has a defensive character, thick walls, high...

a couple of years later, the current golden onion was installed in place. historical circles still don't like it, saying that it violates the historical appearance of the temple, but ordinary people like it. many years ago , a simple, unpretentious dish appeared in the united states of america, it is a cutlet between two buns. it was called a hamburger. why no one remembers, nevertheless, since then this dish became popular not only in the united states, but all over the world. in front of me is everything

that was made on this topic in belarus, or rather in sloni, and it is simply amazing: nuggets, a pork burger, a beef burger, a croquette and even a steak made of minced meat, well, just like that, my mouth is watering, really, i want to try it, i will do it. in order to tell you that i was right after all, you don’t need a bun, you can eat it like that, these are all products of meat processing plants with sloni, it is among the top five largest producers of sausages in our country, and if the rating composed according to the taste of these very products, i think that the slonim residents would be in the top three, so when i was offered to conduct a tour of the local plant, i did not hesitate for a second, meet larisa, the head of the workshop where all this deliciousness is produced. larisa, i bow low to you for what you

do from a meat lover. and where do burgers begin? burgers begin with good meat, specifically from this uh section of the raw material, where preparation takes place, cutting and trimming beef, pork and other, let's say, meat raw materials and further processing, grinding, molding, and you now. will see with your own eyes, i really want to see it with pleasure, let's go and see, let's go in, let's go in, let's go in, every day the plant produces about 20 tons of semi-finished products, the demand for them is growing, the modern rhythm of life requires that the dish is not only tasty, but also quick to prepare, this device , that is, the machine carefully makes

bunnies from minced meat and sends them along the conveyor further, such a miracle device, pork and beef burgers are the special pride of the meat processing plant, their not only are they the first to be snapped up in stores, but they are also supplied to fast food restaurants. a burger is a chopped meat patty, large pieces, crushed, mixed. with spices, okay, but everyone knows, there are certain burger pioneers, yes, everyone is used to their taste, how did you manage to make a burger that tastes, well, no worse, and even better than, well , some american one, for example, and i 'll tell you, we are modern people, we all have children who read a lot, know a lot and which we know that they love, and either it's not just my children or yours, all children love it, so we knew. this is initially what we should cook for them at home, naturally, we will cook all this not only for our

children, but also for yours, and at the sight of this , every man's stingy male saliva will flow, this is an amazing grill set, this is one of the most popular products from spring to late autumn, barbecue sets, sausages, steaks in various marinades and brisket in spices, as for sausages, real a gourmet can easily determine the composition of sausage, even if it is not ready, let's try it in front of your eyes, so. meat, beef, pork , cumin, coriander, black pepper, some other very tasty additive, and how delicious will it be when the sausage is ready? i think that the secret of its taste is in special additives, slunimes like to experiment with ingredients and add juniper berries and dried lingonberries to sausage. look how

curious, this is the color of dry-cured sausage when it is raw, after it... goes through a climatic chamber, and then drying, it becomes this color, a wonderful tan, drying sausage makes many ladies' dream come true, it loses almost half its weight, from 100 kg of raw sausage only 65 kg of ready-made sausage are obtained, in italy prosciutto, in spain jamon, in belarus, how beautiful it sounds, kumbyak, and i'm not laughing at all, production technologies, really. very similar, only in spain jamon is aged for 12 months, and belarusian kumpyak from 6 to 12, well , the breed of pigs is a little different. having walked around the plant, i came up with my own slonim burger, here's the recipe. we make it like this: take a pork cutlet, put a wonderful

beef cutlet on top, and another pork cutlet on top. and voila, the perfect slonim burger is ready, you can add sauce to taste, it seems to me that this is the most honest burger in the world, and it's also very filling, you won't want to eat until dinner. they were born in different parts of the world, i am tarakanova lyudmila, i have been living in belarus for over 30 years, i came from russia, from the ancient city of ryazan, syria is my homeland, i love it very much, but it so happened that i accepted the decision to go to belarus, to get an education, as bravely fighting

the nazis, in the soviet union such were called pioneer heroes, is in slonem. although mikhail kazimir became more famous for the author of the most famous polonaise in the world, the political part, he was also fond of art and opened a theater in slonem. its stage was so big that it showed horse battles and ship collisions. there was water too. the present, singers and musicians were invited from italy and poland, after the performance they could take their souls to the first in the city cafe house, a luxurious casino and restaurant, what dishes were served to the artists there, history is silent, but i know for sure what they treat elephants to today. i approached the locals and asked what dish

could be considered a symbol of the city, they told me there is one, it is a shin in... in onimsk, what is this wonderful shin, i asked them, they said: "go, yes, try it." so i will go and try it. in the epicenter of refrigerators, stoves, convection ovens of boiling pots, that is, in the heart of the restaurant in the kitchen, i met larisa. larisa, hello. hello. larisa, kindly agreed to tell me the secret of the dish galenka po-slonimski. golenka. it is also a shank, it is a knuckle, the part of the pork leg above the hoof, this is a classic dish that is found in the cuisine of many european countries, in the middle ages, the leg of a freshly shot boar was baked over a fire, later cooks began to add spices, marinade to the recipe, experiment with the degree of roasting and side dishes, i wonder what will surprise me with the shank po-slonimski, the recipe

for the shank, it is probably very old, in these places it is prepared. long ago, but conditionally modern popularity of the dish you gave somewhere in 2001, when you started to prepare it for visitors of the restaurant, that is, since then it is very popular, how many drumsticks do you prepare daily for guests? well, you know, so we have not counted it, but we prepare a lot, is there at least one person who has been to your restaurant dissatisfied with the drumstick polonenski, you know for my... work here in this restaurant, i do not want to brag, dissatisfied, i have not had a visitor. to begin with, the drumstick you need to cut it so that it soaks up the marinade better. we salt it a little, i don’t give it a lot of salt, i’m not a fan of salty things, and what i think people now in our time have also begun to adhere to this, that salt, they say,

is a little harmful to the body, then we take a little pepper, like this we sprinkle the peppers, naturally on both sides, then we have special spices that are for meat, we also take mustard, you can also use koyarskaya, but i use more this mustard, i grease it a little, this is called, how much i remember, such a polish mustard, yes , polish, a very small bow to lovers of asian cuisine, honey, which larisa applies a thin layer to the pork, when the meat begins to bake, honey, of course, will lose its beneficial properties, but it will have time to give the meat an amazing caramel flavor and improve the quality, a tough piece. honey will make pork quite suitable for cooking in a couple of hours, vegetable oil completes the marinating, and what about onions, garlic

, all that stuff, this is the secret that we onions and we don't add garlic here, because as they say , we put the coronavirus and the knee in a baking sleeve, yeah, that is , none of this fancy incomprehensible technology of suvit and so on is needed, the meat only becomes soft. until the end of cooking, we are already watching it in the restaurant, its refreshing, sweet and sour taste with a slight bitterness perfectly reveals the taste of meat dishes. so, what's on my plate: slonim-style shank, potatoes, young, boiled potatoes with dill and lingonberry sauce. before i eat this, sorry, i'll take a photo, it's really beautiful,

well, it looks very appetizing, you want to eat it right away, well, since you want to, as it should be , the meat itself, due to marinating and long baking, became very soft, the meat is also very easy to cut. they let me try this dish blindly, i would never have thought that it was pork, it looks like maybe turkey, if you tried it, it looks like some other tender bird, but not at all like fatty pork, which we are used to seeing on a plate, no, this is an amazing effect and i do not i know how it was possible to achieve this, but it is really very very tasty, the meat is very tender, juicy and melts in your mouth, and because of the baking, the shank is not at all fatty, but very satisfying. now i understand why the slonim residents chose culinary ones, among other things.

this is a must-see on your gastronomic route. the food here is just great.