two cranes, like in that song, they give us voices, we are so pleased by this, so good, really, it is very sentimental, no, well , it was, it was like that, yes, it was like that, some kind of, it seems, connection with generations, some kind of, well , where?

the project was created with the support of the national agency for tourism and the ministry of antimonopoly regulation and trade of the republic of belarus. when the soul pushes you to move forward and from the heart 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 great, belarusian cuisine is 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 in the predvinia and in polesia, we are going on a journey to make a gastronomic map of belarus. today i visited slutsk and tried on a belt that costs a fortune. i tried exotic potato pancakes, a second course and dessert on one plate. i found

slutskaya beru, a legendary pear variety that made slutsk famous throughout the russian empire. and he prepared a truly royal dish, stuffed ositra. they say that the sluch river was wide and navigable, and was part of the route of the izvoryak to the greeks, and the city of slutsk itself was naturally located at the intersection. slutsk is located hundreds of kilometers south of minsk, and is now a quiet, cozy city, but don't be fooled by its appearance. the history of lutsk is rich in all sorts of events, and confirmation of this can be found throughout the city, starting with the school that was founded by janusz radziwiłł, ending with the world-famous slutsk belts. the slutsk belt is a national relic of our country. moreover

, it is not just a symbol of ancient history, it is a modern brand of belarus. the slutsk belt is not just an element of clothing, but a real work of art, which was depicted in paintings and praised in poetry. remember the classic of belarusian literature, the poem by maxim mogdanovich slutsk weavers. well, this is not entirely true. in ancient times , only men had the right to weave slutsk belts. and here is confirmation of my words. note, there is a man at the loom, there is a reasonable explanation for this: the work was physically very hard and one had to have remarkable endurance to weave a belt. the belts were woven by hand using a very complex technique, so that in a year two masters managed to make only six belts. during its heyday, about fifty weavers worked in slutsk, as well as the same number of apprentices and weavers. of course, there were women at the manufactory, but the most they were allowed

to do was wind thread onto a spindle, it was believed that if a woman touched the belts, they would become dull, but now this superstition is a thing of the past in modern production. mostly women work there. if you look even into ancient history, you can see that the train has always been an integral part of clothing, a very important accessory. it was by the belt, the material from which it was made and the way it was tied that one could determine a person's status. in fact, the belt in the costume of the gentry appeared for a reason. in the 15th century, it was popular among the aristocracy to consider themselves descendants sarmatians, a nomadic germanic people. rastolyudinov to the descendants of the slavs and balts. in this way the gentry separated themselves from the common people. and since the sarmatians came from the east, wide silk belts from turkey and persia were in great demand among the gentry. at first they were imported to the territory of the polish-lithuanian commonwealth, but later the enterprising radziwills

decided to open their own manufactory. initially, the manufactory for the production of belts was opened by order of the radziwills outside, but since the best craftsmen were from slusk, over time it moved here. in order to set up production, the famous master jan madzharsky was invited, with whom an agreement was concluded that he would teach his craft to local craftsmen. in approximately such a room, in the semi-darkness of candlelight, the weavers worked 16 hours a day, they had to rest and even have a snack without interrupting production. at first, weavers worked at the slodskaya manufactory. abroad, so the first belts were made with oriental patterns, but soon local workers mastered the craft and in the ornament began to use local motifs. the pattern from the lutsk belt was never repeated, it was a unique, exclusive product. by the way, the goth manufactory produced no more than 200 belts.

it is interesting that the patterns for the belt were specially developed by artists, the kochi were only the executors of the plan. the production process was a closely guarded secret and was kept in the master's head, no textbooks or methodologies existed, by the way, training in this skill lasted at least 6 years. for a long time, the technology of the quality of the lutsk belts was considered lost, but in 2014 their production was revived, now the belts are woven using machines. it is amazing, two eras are in one hall at once. this is what the weaving loom looked like in the times of the radzivils, and this is what the weaving loom looks like in modern slutsk. the soul of the slutsk belt is the thread. silk thread, wrapped in the finest gold wire, and with all this, look at this thread, it is no thicker than human hair.

the uniqueness of the process of creating the sudsky belt has survived to this day. this loom is the only one in the world. the work is still very heavy, meticulous. and the cost of a modern sluz belt can easily be equated to the cost of a car. making a belt is still a labor-intensive process. depending on the complexity of the pattern, the belt is automatically woven without stopping for several days, so workers have to monitor the work around the clock, without leaving the machine. yes, the work is difficult, but it 's worth it. still, sluz belts are not just a thing, but a unique work of art. larisa, the keeper. secrets of sluz weaving and the owner of a real sludskoy belt, yes a real, real sludskoy belt, yes a sludskoy belt was woven with such a pattern, a sludskoy belt has several parts, yes several parts, the head is the head, the head is always

present, here - there were some floral compositions, basically this was a pattern of flowers, of course, the main part is called the middle, it ... consists of transverse monochromatic stripes or stripes with an ornament, along the sides of the belt there is a narrow border with a plant ornament, the ends are also finished with a strip with an ornament and tassels, but the main distinguishing feature of the sluz belts is that they have no back, all sides are front, the most valuable were considered to be belts that had four sides, look, on one side there are light flowers, we turn them over dark, if i have a holiday, i ... tie a belt in a light, red or golden color, yes, if , let's say, it's some kind of tragedy or something else, i wear black, for going to the fair - a third color, well, and for meeting with friends a fourth, and how they tied the sluz

belt, the belt was tied in such a way that it had no knots, it was either wrapped or twisted so that the belt would last as long as possible, it is clear why in one belt... there were about 200 g of pure gold for one train you could easily buy a village, even with serfs, so i can't deny myself the pleasure of trying on a belt to feel like a real hat. nothing. note that with all the enormous length of the belt, when tied, only half of the head works for the public, and only the color we need. today is my holiday. and how otherwise, if i was able not only to admire the beauty of the slutsk belts, but to learn so many interesting things about them. when you go to the theater, you will definitely go to the buffet, otherwise the impression of what you see will be incomplete. so i, after visiting the museum. with russian belts , decided to go to the cafe at the museum in order to drink a cup of coffee and get a proper

aftertaste and you know, i caught myself thinking, after i saw how the slutsk belts are created, i began to look at even a simple tablecloth differently, taking it apart thread by thread, floral... decorate not only slutsk belts, but the entire city. just look at how one of the popular establishments was decorated. i just couldn't pass by. if everything looks so beautiful, then the taste of the dishes must definitely be excellent. in belarus, even in the most exotic restaurant on the menu you will surely find draniki. but, despite the simplicity of this dish, in each city they are prepared in their own way. in order to try the slutsk version of the most popular dish in belarus , i turned to an amazing chef. alexander, hello. i know that you came up with

your own recipe, which is quite popular in the restaurant and you cook it with pleasure. tell me, what kind of potato pancakes are these, what is so unusual about them? they are unusual in that the dish is mainly given a pecan taste by the bananas themselves. banana, banana. wait, a potato pancake and a banana, that is, a potato pancake becomes a dessert. i know that in slutsk , gardens really used to bloom and fruits from here were included almost at the imperial table, and therefore, in principle , i am not surprised that bananas have become part of standard, beloved belarusian draniki. despite its exoticism, the dish is prepared quite simply: cut the chicken, champignons, fry in vegetable oil , stew in cream, fry at the end and add the banana, it only needs to be lightly fried so that the banana retains its texture, so not ...

it is not for nothing that they say that they meet by clothes, and they wash by taste, the famous sluch tower of draniki, this is how it is. so, the final touch, we decorate the dish with herbs. poslutsky draniki, are ready. so, slutsky draniki, looks amazing, you can immediately see that it is very crispy, perfectly fried, fresh, yesterday's potato pancake takes on a completely different color, probably very tasty. the first feeling, the brain

explodes a little, because i see a potato pancake, and it smells like banana, due to the temperature the banana just opened up and its aroma exploded, you can probably feel it for three meters around, my sense of smell was deceived by this dish, i wonder what it will taste like, here is a dessert, here is a potato pancake, yes, as a second course, so this dish is more for me. after all, it knows dessert, sweetness incredible, and then a very pleasant aftertaste begins and the banana in this situation perfectly complements the chicken and as a result decorates our slutsky potato pancake.

in our studio there are 100 brave guys, each of them has a question for an adult, you have one minute to briefly tell about yourself, time has started, how will you react if a person asks you to do something that does not suit him, well, i will also ... talk to him somehow. there is a stereotype that all athletes study poorly, how did you study? we studied on a five-point scale, somewhere there were, of course, threes, and fours, fives. to your right is the red sector, the next question from there: hello, my name is denis, and what kind of dad are you? probably, there is some kind of dad, like a good one or a bad one, i don’t know, here you are the first belarusian who won the olympics in freestyle, and how did you feel when you stood on the podium? the first night i couldn’t sleep at all, i couldn’t

fall asleep, because i closed my eyes and before my eyes was all... watch in the project 100 questions for an adult on the belarus 24 tv channel. a native of minsk goes to the village to find out how it is better than the city, you are a real modern belarusian guslar, yes , you have five children, yes, i was really drawn to nature, i just realized that nature is my priority in general. in life, so in general, i gave up everything, i already missed this space right in the city, i missed nature, you studied, lived and worked in moscow, then at one wonderful moment in your life you needed to return here to your historical homeland, to look after your grandmother, after you converted your parents' house into a stable, now you save horses,

why horses, because other animals also need help. well, by and large , horses are such a childhood illness, what can i say, the only thing that relaxed in me is something somewhere down there, everything that is here, the cheeks, in particular, the entire speech apparatus, eyes, spine, everything for some reason tensed up, i am from a village, watch the belarus 24 tv channel . having refreshed myself, i set off further to explore slutsk, one of the main attractions city, a monument to sofia slutskaya. behind the princess there was an arch of three petals, which symbolize the christian church,

for the benefit of which sofia worked. so that you can just imagine. the headquarters of medieval slutsk. previously, there were 18 orthodox churches here, but unfortunately, all of them were wooden and have not survived to this day. once upon a time , there was a temple on this site, and here stood the richest manufactories, or vice versa, to be honest, it is very difficult to figure out alone. that is why i decided to meet with irina. irina, hello. hello, vladimir. irina is a historian, lives in slutsk, is 22 years old, probably knows where the temple was, where the castle stood, and where the rich manufactories were. why did you meet on the bridge? it was right here, on this bridge , that the entrance to our ancient city of slutsk was. behind us

now is the ancient settlement of our city, well, and stood in the form. celebrated its ninth century, and this is a monument to anastasia of slutsk, this is slutsk's joan of arc, ours, who at the beginning of the 15th century ruled the slutsk principality and became the protector belarusian lands from the invasion of the crimean tatars. in 1506, she gave a general

battle, so to speak, to the crimean tatars under the kopol, these were her possessions with a sword straight. personalities, its culinary history can boast not only of famous rich. irina, admit it, does the city have a culinary symbol? yes, it does. this is the famous sluz bera, this is the famous pear variety, these are amazing fruits, which according to legends according to the testimony of our historians were grown. bernardine monks, who appeared with lutsk here in the 18th century, they came to us from stale, and literally behind our slutsk castle

they were given a settlement, they lived there in a monastery in their own and at this monastery there was a huge large garden, so at that time the pear had another unofficial name bernardinka irin, we are standing right under the pear tree now. this is the same slushka bera, which, perhaps, saw those same bernardine monks, you know, well, of course , yes, let's hope so, but on average these trees live 80-100 years, although there are we have such information that in the area we encountered trees that were 150 years old, somewhere around the harvest could be collected 300 kg of grosh, what an amazing... history, when you come to slutsk, remember, slutsk is first of all pear. the peak of fame of slutsk fell on the second half of the 19th century. at that time

, slutsk became one of the largest centers of gardening. there is such information that says that the ripening period is the beginning of october. and here are the carts, with this pear, carts, just a minute. the sluch river was navigable in it there were a huge amount of fish, sludsk cooks have known how to cook this fish since ancient times. recipes were passed down from generation

to generation and reached carolina. carolina, hello, hello, and sturgeon, it can be baked with provencal herbs, in a creamy sauce, it makes excellent steaks and kebabs, but we will stuff it, stuff it. in fact, asyotor... especially, what i like most about ositra, you know what, is that it does not need to be cleaned, there are no scales in the fish, there are no scales in the fish, but there are bony parts that need to be removed, and you need to remove the visiga, which is located inside along the ridge, it looks like a tube, it is taken out so that the fish does not deform when stuffed, this is cartilage, this is cartilage, yes, with cartilage of course it would be tastier, but once on... it should be so, it should be so, by the way, in some recipes, visiga is added to kulebyaka pies, and during the times of tsarist russia, dried visiga were made into a delicacy, tied into a pigtail, which

was eaten. carolina asyot has already prepared it, having previously removed the visiga, but cleaning the fish does not end there. you need to remove the bony parts that are the protective shell of the fish itself, there are five stripes in total that are removed, two on the sides. two bellies, we have already removed them, and one on top. this is real jewelry work, just look at what an interesting triangular pattern carolina gets. yeah, you can't do without a sharp knife here. here i am watching how carolina zapravski copes with this task , i thought that the scales of the fish are not the most difficult, just go and remove the spines like this. the sturgeon is cleaned, which means you can move on to the marinade. everything, as they say, without interrupting production, and we mix the ingredients for the marinade, the fish is marinated, at this time we prepare the pate itself, and what do we

need for the marinade? and for the marinade we need tomato paste, soy sauce, powdered porcini mushrooms and garlic oil, powdered porcini mushrooms and garlic oil, how delicious it sounds and smells even better, let's mix, of course, there is nothing complicated in preparing the marinade. but you must admit, it looks as if we are preparing some kind of magic potion. the marinade, i note, turned out very thick, despite the fact that we poured a lot of liquid here. what is the peculiarity of marinating our sturgeon? the sturgeon needs to be marinated inside and out, so that it is completely saturated with the marinade. let's do this. due to the fact that the marinade turned out thick, it envelops the fish, and does not flow to the bottom of the plate. you can. put the sturgeon aside and start making the filling: chop the carrots, onions, mushrooms and fry them in vegetable oil, then add salt, pepper and blend,

and after that, it's almost ready, that's why, to finally bind it, we add what? an egg, an egg, right, and mix, caroline, while you mix, well, i 'm curious, i'll ask questions, what can't you stuff asitran with? well, this fish, it can be stuffed with quite a lot of things, both potatoes and rice, basically everything is suitable for it. carolina, can you stuff sturgeon, i don't know,

a few minutes, voila, everything is ready, we send our, i'm not afraid of this word, royal dish to the oven, asitran is baked for 35 minutes at a temperature of 180 °. sturgeon recipe stuffed with mushroom pate: clean the sturgeon from the visiga and ridges, then marinate, for the marinade we will need tomato paste, soy sauce, porcini mushroom powder and garlic oil. and the sturgeon needs half an hour to marinate. at this time , we will prepare the mushroom pate. cut the champignons, onions, carrots and fry in vegetable oil, add pepper, salt and beat in a blender, then beat in a chicken egg and mix, stuff the sturgeon with the filling and put it in the oven to bake for 35 minutes at a temperature of 180°. how

beautiful it is, just look. what a luxurious asyotor we got. it is not for nothing that it is called a symbol of wealth. with such a presentation , it really looks like some kind of treasure. in every fairy tale , osyotor was present on the kings' table. osyotor is an amazing fish with incredible nutritional characteristics. it has a lot of vitamins, a lot of amino acids and other useful things. well, what does it taste like? now and... we will find out, i want to note that in terms of taste characteristics, osyotor is very resembles meat, or chicken, maybe even pork, and

this fish has such taste tricks only... because it is very saturated with glutamine, a substance that makes it look like real meat. katya, at the same time, the taste of ositra is very delicate. it is interesting that its meat is white, although asetor is a red fish. the marinade in the preparation of this dish, the preparation of asetr, is necessary so that the meat turns out very soft, well, probably slightly spicy. this is exactly the taste of this fish. despite the fact that mushroom pate perfectly complements the dish, it seems to me, asetor can be eaten just like that, but it is very tasty, really! the most important thing to remember: asetor is juicy, but not fatty, so this dish can safely be called dietary and very healthy. and the conclusion can be very simple: if the city of slutsk becomes a point on your culinary map, setor stuffed with mushroom pate

can well be a symbol of this.

what meaning do modern icon painters put into their works, and so that all this is not in vain, so that it helps people pray, to help repent, to become a church member, as is the case today in sunday schools, one spiritual lesson, the law of god, one creativity lesson, one music lesson, and for the older ones, that is, adults, there are lectures on subjects, well, so to speak, more serious preparation. what is mercy? this is probably the food that we ourselves will always need, 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 roman, and vanefatiy 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. answers to these and other questions in the spiritual and educational projects on the belarus 24 tv channel

. tatyana nikolaevna savila. karina orlova, secondary school number 2 of the city of tolochin named after lugovskogo. and the class teacher-teacher of the belarusian language and literature svetlana petrovna korkotskaya. natalia yachkova, gymnasium of the city of svetlogorsk. and the class teacher, geography teacher. natalia nikolaevna nikitenko. vladislav germolkin, gymnasium number 51 of the city of gomel, geography teacher alina sergeevna bakashova. margarita gug - gymnasium of the city of shchuchino and libraries - leader

of the erudite circle, natalia pavlovna stnukevich. pavel nayder, secondary school number 39 named after lebedev, the city of grodno, physics teacher yulia yuryevna bushtevich. egor kruglov, gymnasium number. 32 of the city of minsk, class teacher, teacher of russian language and literature darya mikhailovna kuznetsova. veronika bladyka, gymnasium number one named after franciska skarina of the city of minsk , english teacher natalia aleksandrovna komutovskaya. arseniy kozil, secondary school number 4 of the city of soligorsk, deputy director for academic work, teacher of russian language and literature olga anatolyevna zhilich. artem zhurovkov, secondary school number 33 of the city of magilevo and. class teacher , english teacher olga aleksandrovna zhuravskaya. anna bondarenko, myshkovicheskaya secondary school of the kirovsky district and teacher of russian language and literature galina nikolaevna obrosimova. i still have to introduce

one person. this is our scientific expert ekaterina duko. head of the department of methodological support for mathematical and natural science education of the academy of education. in the event of controversial situations, she will decide on whose side the truth is. hello, guys, i wish you a great mood today, an interesting game, quick correct answers to all participants. good luck! good afternoon, guys, we are glad to welcome you here on our playground, well, at this moment somewhere there in the teachers' room and my colleague yulia pertsova is already getting to know your teachers. yulia, you have the floor. so, vasya, we have this: the teachers and i are not worried about the kids, they have prepared after all, we are more worried about our tv viewers. therefore, we wish everyone good luck. vasya, start the first round. let's get started with the first round, let's get acquainted. the players are given the rules in the first round.