answers to these and other questions in the spiritual and educational projects on the belarus 24 tv channel. ready for an exciting adventure through the cities of belarus, unique architectural monuments await you. the temple greets you with simplicity, high windows, up to the bell tower, it is the only entrance to the shrine. here in the family estate, mikhail aginsky, together with his wife and children, spent perhaps the most fruitful years of his life. and today the composer's family warmly welcomes guests. bow and exit to the polonaise. this is a regular walking dance. they go the usual three steps, the fourth step goes with a semi-sident. and the most interesting historical facts. castle hill, and therefore its complete

disappearance was only a matter of time, but still something interesting for tourists has been preserved. watch the program cities of belarus on the belarus24 tv channel. the project was created with the support of the national tourism agency and the ministry of antimonopoly regulation and trade of the republic of belarus. the soul pushes, move

forward, and from the heart do not lag behind, the stomach sings, and there is a thirst for travel and adventure, according to on the road you like to eat somewhere, 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 predvinye and napolesye. 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, tried exotic potato pancakes, a second course and dessert on one plate, found slutskaya bera, a legendary variety of pears, which made slutsk famous throughout the russian empire and prepared a truly royal dish of stuffed ositra. they say that the sluch river was wide and navigable. slutsk was naturally located at the intersection of part of the route of the izvoryak to the greeks, well, the city itself was a trade route, so it was very beautiful and very rich. slutsk is located hundreds of kilometers south of minsk. now it is a quiet cozy city, but do not be deceived by its appearance. the history of lutsk is rich in all sorts of events and confirmation of this can be found at the whole city, starting with the school founded by janusz rodivil, ending with the world-famous slutsk belt.

the slutsk belt is a national relic of our country, and 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 classics of belarusian literature , the poems of maxim bogdanovich with lutsk weavers. well, this is not entirely true. in ancient times, slutsk belts had the right to weave only men. and here is confirmation of my words. note that there is a man at the loom. and there is a reasonable justification 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 in slutsk, there were about fifty weavers, the same number of apprentices and... of course,

there were women at the manufactory too, but the maximum they were allowed to do was - it is to wind a thread on a spindle, it was believed that if a woman touches the belts, they will rot, but now this superstition is a thing of the past, modern production is mainly done by women. 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 train in the costume of the gentry appeared for a reason. in the 16th century, among the aristocracy, it was popular. to consider themselves descendants of the sarmatians, a nomadic germanic people, and the common people to be 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 enterprising rodvils decided to open their own manufactory. initially, the belt manufacturing manufactory was opened by order of the radvils , but since the best craftsmen were originally from slusk, over time she moved here. in order to establish production, a 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 from abroad worked at the slusk manufactory, so the first belts were made with oriental patterns, but soon local workers mastered the craft and local motifs began to be used in the ornament. the pattern from the lutsky belt was never

repeated, it was a unique, exclusive product. by the way, the manufactory produced no more than 200 belts per year. 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 of the sludsky belt was a closely guarded secret and was kept in the master's head. there were no textbooks or methodologies. by the way, training in this skill lasted at least 6 years. for a long time, technology from quality the history of the slusk belts was considered lost, but in 2014 their production was revived, now they are made with the help of machines. surprisingly, there are two of them in one hall. this is what a loom looked like in the times of the radziwills, and this is what a loom looks like in modern slusk. the soul of the slusk 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 a human hair. the uniqueness of the process of creating the slusk belt has been preserved to this day. this is the only machine in the world, the work is still very hard, meticulous, and the cost of a modern slusk 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, after all , slusk belts are not just a thing, but a unique work of art. larisa - the keeper of the secrets of sludsky weaving and the owner of a real sludsky belt, yes, a real, real sludsky belt, yes, the sludsky belt was woven with this pattern. the sludsky belt has several parts,

yes, several parts, the head is the head, here is the head, it is always present, here, there were some floral arrangements, basically this was the pattern. 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 distinctive feature of the sluz belts is that they have no back, all sides are front, the most valuable were considered belts that had four sides, look, on one side. flowers turn over they are dark, if i have a holiday, i tie a belt in a light, red or golden color, yes, if, for example, it is some kind of tragedy or something else, i wear black, for going to the fair a third color, well, and for meeting with friends

fourth, and how did they tie the slusk 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 one belt contained about 200 g of pure gold, for one train you could easily buy a village, even with serfs, so ... the impression from what you saw will be incomplete, so after visiting the museum of slusk belts i

decided to go to the cafe at the museum, in order to drink a cup of coffee and get the proper aftertaste and you know, i caught myself thinking, after i saw how slutsk belts are made, i began to look at even a simple tablecloth differently, taking it apart thread by thread. floral motifs 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, they are prepared in every city in my own way. in order to try the slutsk version of the most popular dish in belarus, i turned to the amazing

chef alexander, hi, i know that you came up with your own recipe, which is very popular in the restaurant and you cook it with pleasure, tell me what kind of draniki are these, what is so unusual about them, unusual in that the dish is mainly given piquancy and taste by the bananas themselves, banana, banana, wait, draniki and banana, that is, draniki becomes a dessert. i know that in slutsk , gardens and fruits really used to bloom from here they were delivered almost to the imperial table, and therefore, in principle, i am not surprised that bananas have become part of the 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 is necessary whether it ... lightly fry so that the banana retains its texture, and so, and neutral mushrooms, and essentially

neutral meat, and chicken, it is also so not very pronounced, cream, which gives - all this business is so pleasant, soft - taste, consistency, rather, yes, and banana, banana is sweet, it is really sweet-sweet, does it not spoil this dish, well, the business of the pineapple kulitsa, well, yes, in principle it is logical, there is no limit to the imagination of belarusian cooks. how to cook draniki probably knows every belarusian, so the next step is serving, it is not for nothing that they say that they meet with clothes, and see off by taste, the famous sludskaya tower of draniki, it is like this, so, the final touch, we decorate the dish with herbs, draniki in sludskaya are ready, so, the sludsky draniki looks amazing, you can immediately see that it is very crispy, perfectly fried, fresh, yesterday's draniki acquires a completely different color, probably very tasty. the first sensation is that my brain

explodes a little, because i see a draniki, it smells like banana. due to the temperature , the banana simply 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 draniki. as a second course, so this dish reminds me more of all dessert, the sweetness is incredible, and then a very pleasant aftertaste begins and the banana in this situation perfectly complements the chicken and, as a result, decorates our slushsky dranik.

a native of menchan 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, i was very drawn to nature, i just realized that nature is generally my priority 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 had to return here to your historical homeland , to look after your grandmother, then you converted your parents' house into a stable, now you save horses, why horses, because other animals also need help, to each his own, but by and large horses are such a childhood illness

that i can say the only thing that relaxed in me is something somewhere down there, everything that is here... cheeks in particular the entire speech apparatus, eyes, spine, everything is tense for some reason, i am from the village, watch the belarus 24 tv channel, the most current event in the world of sports. the belarusian youth track and field team won 25 medals in total during the match against the russian team. work and discipline give results. this is the principle by which dynamo bobruisk works this off-season. persistent training, exciting competitions, when you lift the cup, for the very first time, this is probably the most emotional moment, of course, yes now there is a new season already, we need to prepare, to defend this title. exclusive interview with athletes. a lot of people love hockey, in general, quite good, i think we show results in it. sport

is developing, cultivated in our country in order to remove children from the streets as much as possible, so that the maximum number of children in... they were born in different parts of the world, i am tarakanova lyudmila, i have been living in belarus for more than 30 years, i came from russia, from the ancient city of ryazan. syria is my homeland, i love it very much, but it turned out that way, that... i decided to go to belarus, to get an education as a cameraman. everyone found something for themselves here. so i create clothes, and it makes me so happy, i am happy that people use my beauty, use my skills and appreciate it. each hero has

his own unique story and his own view of belarus. belarus gave me. and the awareness of my dignity as a person and ultimately love gave me, i constantly feel at home, all this is my land, watch on the belarus 24 tv channel . having had a snack, i set off to explore slutsk further, one of the main attractions of the city, the monument to sophia of slutsk. behind the princess was an arch of three petals, which symbolize the christian church, for the benefit of which sophia worked. so that you can simply imagine the scale

of medieval slutsk. previously, there were 18 orthodox churches here, but unfortunately, they were all wooden and ... once upon a time , a temple stood on this site, and here stood the richest manufacture, or vice versa , to be honest, it is very difficult to figure it out alone, so i decided to meet irina, irina, hello, hello, irina is a historian, lives in slutsk 22. 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 of a wooden architectural, such

a beautiful execution for many, many centuries. the entrance to the city was protected by a defender. and who is this beautiful girl behind my back? the girl is really beautiful, she appeared in our city in 2016, when the city of slutsk celebrated its 900th anniversary, and this is a monument to anastasia slutskaya. this is slutsk's joan of arc. ours, who at the beginning of the 15th century ruled the slutsk principality and became the defender of the belarusian lands from the invasion of the crimean tatars, in 1506 she...

culinary history is no less rich. irina, admit it, does the city have a culinary symbol? yes, it does, it is the famous slutsk bera, it is a famous variety of pears, these are amazing fruits, which, according to legends and the testimony of our historians, were grown bernardine monks who appeared from lutsk, here in the 15th century, they came to us from nesvezh. and literally behind our sluch 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 pear had another unofficial name: bernardine. irina, we are standing right under the pear now, i see that yes, this is the same sluz bera, which, perhaps, saw these same bernardine monks. you know, of course. yes, let's hope so, but in on average, these trees live 80-100 years, although there is such information we have cases, that in the area there were trees 150 years old, somewhere approximately the harvest could be collected 300 kg of grosh, what an amazing story, coming to slutsk, remember, slutsk is first of all pear, the peak of fame. slutsk byra fell on the second half of the xix century. at that time, slutsk became one of the largest centers of gardening. there is such information, which says that the

ripening period of slutsk byra is the beginning of october months. and so the convoys with this pear, the convoys, just a minute, yes, went to the city of minsk, loaded with this pear, and from minsk they then went to st. petersburg. to moscow, and there are some memoirs of our writers of that period, who say that in moscow a pound of pear from the lutsk ber could be bought for fabulous money. the culinary map of lutsk is not limited to potato pancakes and pears. i have to try a truly royal dish. in ancient times, when the sluch river was navigable, it was home to a huge number of fish. and sludsk cooks have known how to cook this fish since ancient times, recipes have been passed down from generation to generation and have reached carolina. carolina, hello, hello, volodya, 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, sturgeon is a special fish, what i like most about sturgeon, 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 they need to be removed vizigu, 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 if it is necessary, then it is necessary, then it is necessary, by the way, in some recipes vizigu is added to pies kulebyaka, and in times. russia dried vizigu made a delicacy, tying it into a pigtail, which was eaten. korolina asyotor has already prepared it, having previously removed the vizigu. but cleaning the fish does not end there.

you also need to remove the bony parts, which are the protective shell of the fish itself, there are five stripes in total that are removed, two on the sides, two on the belly, we have already removed them, and one on top. this is real jewelry work. just look at what an interesting triangular pattern carolina gets. yes, 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 thing, just go and remove the ridges like this. the asyot is cleaned, which means you can move on to the marinade. everything, as they say, without interrupting production. we mix the ingredients for the marinade, the fish is marinated at this time. we are preparing 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. soaked in 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 the filling: chop the carrots, onions, mushrooms and fry them in vegetable oil, then salt, pepper and beat in a blender, apostet is almost ready, so in order to finally tie it together, we add what?

an egg, an egg, that's right, and mix. should be, so to speak, neutral, of course, i think that the combination of fish with mushroom filling is the gold standard, and feathers became a matter of little, stuffing asitr pate, if i were asked to come up with a recipe for stuffing asitr, i would stuff it with black caviar, but here everything is much simpler, a few minutes, voila everything is ready, we send our, i'm not afraid of this word

royal dish into the oven. asetor baked for 35 minutes at 180°. recipe for sturgeon stuffed with mushroom pate. we 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 asyot with the filling and put it to bake in the oven for 35 minutes at 180°. how beautiful it is, just look at what a luxurious assetor we got, it is not for nothing that it is called a symbol of wealth, with such

a presentation it really. goes to some treasure. in every fairy tale , the osset was present on the kings' table. ossetor 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, we'll find out now. i want to note that in terms of taste characteristics, ossetor 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. although

the taste of ositra is very delicate. it is interesting that its meat is white, although asetor belongs to red fish. marinade in the preparation of this dish, the preparation of asetr, is necessary so that the meat turns out very soft, and well, and, probably, slightly piquant, this is exactly the taste of this fish. despite the fact that the mushroom the pate complements the dish perfectly, i think you can eat the sturgeon just like that, but... it's really tasty! the most important thing to remember: the sturgeon is juicy, but not fatty, so this dish can be safely called dietary and very healthy, and the conclusion can be very simple: if the city of slutsk becomes a point on your culinary map, and the sturgeon stuffed with mushroom pate can very well be a symbol of this city.