the voices of people are given, everything that mankind has accomplished has been preserved, as if by magic on the pages of books, reading a person survives centuries. reading brings a generation closer to our present. hi all. my name is anton belyavsky. today, my route is laid in agrogorodok

, which sets an example for everyone, at the highest level, they say, the economy is organized here, ideally. people live hospitably, and in the orchards grow delicious bulk apples, intriguing, but let's see everything with our own eyes . today in the project the route was built, i will hear a story about how the hungarians came to kvassovka, i will find out what is best for kvass from local residents, i will see wooden sculptures of the famous wood carver i will try my hand at an old dance, oira and i will see. how delicious, fragrant , wholesome direct-pressed apple juice is born.

buses do not go directly to agrogorodok vasovka from minsk. i recommend getting to grodno at the beginning, this city is 281 km from the capital. the ticket price, depending on the type of transport, is from 10 rubles. 30 kop. and with the regional center to kvasovka several times a day, regular minibuses depart for a distance of 22 km, travel time 26 minutes , cost about 3 rubles. so, welcome to the cozy agro-town-vossovka in ancient times. it was a small village, which consisted of one street of three shops, a wooden church and a tavern in the second half of the 20th century. the history of this place has reached a new stage and kvasovka has become known far beyond the borders of belarus thanks to the

efforts of this man times of the soviet union this is a monument to the hero of belarus vitaly ilyichuk, roman he made the local rural production truly successful, and the agro-town itself is exemplary in terms of infrastructure, as a tourist, the first thing i'm interested in is the origin of the name kvasovka, and all local legends will be told by irina galitskaya irina good afternoon the name kvasovka . does it really come from the verb to sour. and if so then what to ferment the first version was something of a drink. and if the genda that passed through the goloskovka, the merchant and local residents treated him delicious kvass, the second version comes from a way of preserving vegetables pickling cucumbers ka what, and what are the locals called correctly ? here are minsk residents, and kvassovka,

probably kvassians kvassians. can you say it's different for you? i know that she loved to visit or even the writer alisa azeshka came to her friend, stephanie and bukhovetskaya, and wrote a work called dyurdi. this is the most uh, such an ancient surname of kvasovka, a, which has a hungarian root, but there is a legend that stefan batory the king of the commonwealth resettled his hungarian subjects here, as well as. uh, this surname judy is immortalized in her works. liza zheshka, which repeatedly. as you said to the byvovka, by the way, about the surname irina, i heard that local residents have educated surnames. the root kvass kvasovets is something else true at all or not.

we don’t have such a surname in modern residents, but one of the versions of the origin of the name of the village is the surname kvasov anton to feel like a real kosarch. you need to learn how to ferment cabbage, or at least try it. therefore, i invite you to a tasting of local peddlers made according to ancient traditions. if the majority of bread is the head of everything, then cabbage is the head of everything in kvassovka irina well, let's crunch? let's what we have here is cabbage grown with love. and here is the main secret. now i understand why such a flavor, from where on our seas, it is processed from a well according to

ancient recipes. but anton can try with cabbage with cranberries cabbage with bay leaf. wow. you have it also so diverse. wow. well, let's try. then. come on, by the way, in the kitchen, there is no vacancy here to lay out the cabbage, i think i 'm doing great. cabbage is very tasty sauerkraut and, as they say, i got into the taste of cabbage from different barrels, one was tastier, the other marinated with cranberries, cumin, salt, even with bay leaves. in our farm, they produce not only, but this delicious cabbage, but also very tasty very tasty pickled cucumber juice, uh, apple juice

cherry, and chokeberry soup. so the range of products is huge. goloska cabbage is prepared without heating, and therefore all useful substances are preserved and cabbage does not lose its properties for eight months. which of the four varieties of cabbage did you like anton most of all, my personal favorite is 100%. and when she gets fed up, i switch to cabbage with cumin. and to make your top cabbage yourself come to kvasovka, repeat my route and enjoy. fill up with vitamin c. this really tasty. kvasovskoye lake was created in the 90s of the xx century, this reservoir improved the ecological situation of the agro-town

, the air became more humid, and the decline in groundwater during the billionaire was also stopped. irina is the most romantic place for walking the agro-town. it was created in the nineties. this is an artificial lake and is a favorite vacation spot for residents. ah. here you can go cycling, hiking, and go in for sports and a very popular sport in nordic walking sneakers. oh class many people are engaged, that is, units. yes , and they run and jump there, of course, these are always walks in the fresh air, but they are very useful, in general, swimming in the lake is prohibited here, just like we are not allowed to fish. unfortunately, no, that is, everything that can be done by this lake. it's just

a lion to look at her. this is not enough. agree. what is your favorite place to walk for sports? let's call his favorite lake favorite , this name will take root. thanks anton, a very comfortable place for tourists in the center of the agro-town, the main sights , including architectural ones among the architectural buildings , this church claims to be the best vote. in the 19th century, local residents signed a petition to the sovereign with a request to allow the construction of a church on the site of an old destroyed wooden church. these events went down in history as the case of the petition of the parishioners of the village of kvasovka for permission to complete the construction of the kvasovka roman catholic

church. pay attention the main facade is decorated with a statue of saints maximilian kolbe and saint casimir. he is on the other side and you might think walking here that you are in the vatican museums so beautiful here. and by the way, the statues that used to stand here are statues of the 18th century. now they are in the museum of religion, grodno. and the church is also known for its beautiful three-tiered altar with four columns and two figures of angels on both sides. this morgan is more than 150 years old and it is interesting not only for its venerable age, but also for its history, and it was made at the end of the 19th century by grozny craftsmen. the ten-voice organ was created by florian, ostrovetsky in the eighties of the xix century during during the war, the organ was hit by an artillery shell. the instrument was repaired in 1997. since then, it has been a real decoration of the campfire.

and also in the temple, attention is drawn to the figures carved from wood, for example, i was impressed by the sculpture of st. anthony. pay attention to this sculpture , it was carved from wood, the belarusian famous carver stanislav bykov, kvasovka is proud of his famous countryman on wood , stanislav bykov. some exhibits of a talented master can be see in the museum at the kvasov high school? remarkable that stanislav petrovich byk was a self-taught sculpture carver, yanka kupala, by the way, also his work and his talent was so undeniable that the craftsmen were invited to take part in the manufacture of the victory monument in minsk stanislav byk made a bas-relief from wood and partizan, which were then cast in bronze and decorated the foundation of the famous monument, but still the main theme

of the work of the neman carver is nature, belarusian poets and religion , many ancient exhibits are kept. for example , you can find out what a monkey is. is not curse. these are shoes made of wood. oops, the obeikas were made from a single piece of wood; such shoes saved your feet from getting wet in rainy weather. do you want to dance? it's cool that there are no neighbors downstairs. what do you think i have in my hands? these are not some kind of bells, these are wiring or in another way bells, our ancestors hung them on the horse's neck as a talisman, and the old bread shovel is also kept in the museum. for the aroma, the hostess laid

a leaf of cabbage, maple or oak on this shovel and only then laid bread on it. our the ancestors said, i did not find the bread, but he wears me. and my legs won't carry me any further. with every kilometer we are getting closer to where we can tell off the chestnuts that they have hoarded for us.

the folk bloodworms of the sorbian-berals come to life for us, the zhikhars and the zhikharki of the belarusian forever, eat more teak belarusian songs that are not traditions. visit the cultural and historical project on pirates. belarus 24. here they are lined up, and everyone has four columns on them and left machine guns to shoot belarus 24 tv channel presents a new documentary

a journalistic cycle in which the story is without distortion and fiction. you will see for the first time published german documents in the military chronicle and materials of investigative cases on the crimes of the nazis against the belarusian people established in previously unknown settlements. subjected to destruction, including the inhabitants and the memories of witnesses of those most tragic events at night. we were on the canal, but we didn’t have water in our ear and such a ray was a crumb.

in kvassovka they are engaged in the restoration of ancient dances, and i can't wait to take part in them. our team is improving from the traditional everyday dances of the polka katya, the markets of the shares of round dances, and the lake, but some translate this word i to the sun, this is such a paired dance. and what kind of

melt all their lives throughout the territory and belarus and between them danced in france wow? i especially liked it. 1 2 3 1 2 3 1 2 3 1 2 you are a friend to dance not

to plow the fields, therefore i decided not to stop at one dance, and i easily mastered another pair dance opa oh under spain is of the elements of spanish dance, the author of music and dance, is the russian ballet dancer alexander, this dance he first presented on january 1, 1901 in the hall of the noble assembly of moscow, the most wooden dance. zor, i won. thanks a lot. this is very interesting and tiring, to be honest, and we know how we can help you. we forbid you to feel with the right insured bulba and what strong historical, cultural and material castorities of the republic of belarus i have . this is amazing super. thanks a lot taken where to go. we'll show you everything, we'll tell you everything. in the next room , a laid table was already waiting for me after such active dances. and

it was very, by the way, tatiana know that you are the keeper of an old recipe from your grandmother did not pass on parked pancakes. why tarkoved? what kind of word is potato pancakes in belarusian pancakes, because you tear them on a grater like the word fight, and they usually have one potato recipe, starch, onion and egg are added, well, it looks insanely appetizing. it is delicious. i i understand that we have sour cream here. yes, here the mochanka is exactly what is best combined with meat with minced meat. yep okay then. what would you advise to start tasting at

this is something incredible, what is your secret, tell me. simply, of course, you have to love doing it all. it needs to be felt. how much to add something something to remove everything is very simple not to overdo it, of course, and you directly repeat your grandmother's recipe or she had some of her own tricks of interestingness, grandmother, she loved to kill a cockerel, and she loved to i was very fat, it was all. but what, after all, these are more children already meat, so the cockerel also stewed, then twisted this stew into a meat grinder and did it too. traded pancakes are certainly delicious, but i

sit tight on sports, so i follow a simple rule, if you have consumed too many calories, do not be too lazy, spend them right there. that's why i decided to participate. in harvesting, agree. this is an opportunity to work for the benefit of not only a huge territory. what is the area of ​​apple plantations season we have 143 hectares fruit-bearing i planirusad, and in total 198 we have more than 40 varieties of apples of the belarusian selection of the russian selection of the western selection, but this variety is ligl. now we are harvesting its removable maturity, and the color is already e, inherent in this variety and marketability, that is, the apple is ready for harvesting. everything is removed carefully so that

the stalk remains on the apple, unharmed it also neatly falls into the tara, which means the picker and is laid out in a container for further transportation to the fruit storage in order to remove this harvest. we need to collect more than 100 tons daily. we collect 120 days even up to 150 tons. it employs an average of 130 to 160 people. long conversations talk about the harvest, losing ripe fragrant apples, and asking themselves to be handed. taking. bucket, i started collecting them. listen, i just remembered my childhood, when you climb wood, picking apples. these are straight, you know, the most delicious ones are obtained then, but here it’s good. here, the tree is more compact to climb, there is no need to climb anywhere, and earlier there was a scolding for it. and now it's all legal. i

'll tell you more. they even pay for it, it is encouraged, therefore, with a smile on my face and in complete pleasure, i help to harvest carefully , it is very important to scroll so that this little thing remains, then it will be as tasty as possible and will reach you in full juice . three at a time let's try. oh apple yes, where are you looking sideways? you will get into my mouth. one part of the harvested apples goes

on sale to the retail network, the other part goes to the direct juice extraction station, which is located not far from the local apple orchards anastasia and what are the main stages of juice production, so i just went to the apple orchard. so they picked them up there, and the apples get to us by transportation in containers. then we arrange according to the varieties of apple so that we can pick it up. e, it is precisely by sugar content that the apple enters the inspection table, where the apple is sorted, the leaf is removed by brush drum machines and enters the crushing stage, is crushed and passes through the press. and when after the press, a tanker arrives to collect juices, in which 500 liters. here there is an accumulation of juice and immediately. and to

the filling line through the pasteurizer is the essence of our technology, this is gentle sterilization. i propose to try our sock class juice without additives without preservatives without adding water without adding sugar, that is, it only contains bark of natural origin very tasty, by the way, vasovka agro -town annually holds a juice festival , participants make animal figures from apples, they try to cut the longest peel from an apple, and the winner receives 30 liters of straight-pressed juice. i came to the gym to the charming

girls of the local football team. see. what beautiful girls? hello girls. let's get acquainted. what is the name of your team football nicknames in the team? i hope uh, us girls who plays well. well, we are playing well. well done point. everyone has their own nickname. and for example, what do you have? i know that the defender of minsk dynamo anastasia kuntsevich comes from the village of novosyolki, follow her career. do you like her? good ah. oleg berillov, also a pupil of dynamo and also

originally from the village of novosyolki, what do you think, why do you only have a lot of football players, what is the reason for this every year even more and more money and they try to introduce you to the coach? yes , soon he will come to us for training. that is, you have to train before it. well done let's five pum pum pum pum pum pum pum that's energy. this is a charge, in general, the beauty of the champion what did you want class after meeting, the most interesting training began, and zhanna ivanovna kunitskaya is in charge of this process. tell us about the success of the team. i'm just all charged with energy alone a girl in the higher league uh, alena uh, pavlovich,

by the way, her sisters talked. aga pavlovich alena of the premier league plays the neman. one girl of the fourth year of birth of the youth dynamo is another girl. since this year, the youth of dynamo has also been born for the sixth year. here well, a lot of talented 2 ages here. the girls who make up are already part of the regional team of the region. well, the little ones, the second third grade, who are starting, but you can see for yourself, they do everything with enlightenment with enthusiasm and look already and skill skills. i i was happy to participate in a mini- football match, i will say. honestly, next to professional girls. sometimes i even got a little lost, so well-coordinated they played. mom passed by, oh-oh-oh, it'll go fine, hold on. i forgot, where are ours, where are ours?

catch please. catch. catch, catch, beauty. i forgot. where are ours? throw me throw. no, don't throw it. don't throw. don't throw me whatever you want. what do you want to do. well, the hand was, but it's okay. i also hope you can play with your hand. okay with second graders well

, that's it, new jeans should be bought now. not i will tell. with what score the match ended because sometimes the process is more important than the result, but believe me, it was very exciting. this is how rich the route to agrogorodok kvasovka and its surroundings turned out to be. op know how to score on problems and come here for vivid impressions. i have it all. my name is anton belyavsky see you on the routes of his native belarus

well, for me, a gym. it's like drugs. i don't even understand how you can, well, don't go to the gym. it's like brushing your teeth, how to eat, how to drink water? how to get to work go? but this is already inside. she is already sitting, as it were, stronger, this is the craving. yes, this is stronger exhaust. this is life.

well, what to bring this form, it probably took me about 15 15 years, because i started , as it were, a sport without pharmaceuticals, without any of these drugs, like somehow there used to be such proteins before. all these gainers are protein supplements, when i started no one knew anything about it. i was eating. just baby food that became children, as they say, there, baby, baby were such baby food. these are the same ones as they look like now into proteins into proteins into carbohydrates. these are the mixtures for a good form, and the first thing that

is already noticeable on a person, if he again keeps to all, uh, the instructions of the trainer is eating. it is correct for aids, and at the end of the second month, at the beginning of the third month, there is already the first result. maybe there, if someone wants to lose weight, when we get on the scales on the scales. maybe your weight will be the same, but things are changing, as fat is burned and muscle density becomes. muscle density is a harder muscle, the weight will be the same the most, but visually it will already change. but if we are already talking about such a more beach season. come on, a year old, you have to fuck it without hesitation, and i'm cooking. all candles. yes container. i have small containers of 200 grams somewhere. there are a lot of them and i try somewhere around every 3 hours a small portion, and so that there is a diet that is 30% carbohydrates and 70% protein, and then it is considered that this is the most healthy food, breakfast is the first breakfast at home and

quite hours in the morning. this is porridge. there's a pearl there. chunk buckwheat a-a, porridge, lasion coffee cheese, i allow everything glazed cheese in the morning, because if you don’t give carbohydrates fast carbohydrates at all, well , there will be no need to draw energy from somewhere to work. it is precisely from there that we scoop out from that, from which it is impossible. here is second breakfast. i have 11:00 o'clock, just the end of the group. i have some time there. i have breakfast second breakfast and then i work, then it goes about two hours, then about five, then about seven. well, i eat at night. i can already exclude such a piece of boiled fish and boiled fish with a tomato and cucumber. uh, flour everything is sweet. all this, that's all, we exclude it. i never kept track of calories for absolutely clients. yes, i help myself no. i've just, probably, been

in sports and the gym for so many years, uh. his body dictates. eh, i feel like they added a little here. so, here we slightly reduce everything in this particular place. i came 3 years ago when the pandemic started. yes the pandemic worked across the street. uh, in the hall of the sports palace, but as the pandemic began, people did not become customers. and we kind of got cut. we were there coaching instructions were cut, and i began to do nothing, as they were looking for somewhere else . and here, across the road, i came here, i saw that life is going to boil here much more. and there are more clients and , as it were, people are not so afraid of that pandemic, a lot of foreigners somehow, well, everyone worked. everything remained. i liked it here, honestly, a very cool room. one of the best minsk. and the first time when he comes to the hall, you need to take the minimum.