oh, these are witnesses to those events, and it’s also interesting, and excursions come, these are adults, i think that the time will come, and be that as it may, it is now preserved in this form, but it will be brought it will be maintained in the best order so that it will be interesting for everyone, both children and adults, this is our history. we must preserve all this for our children and grandchildren, i really love, not only respect, but love those people who do not forget this village, this small homeland, they come and this they take care of these parental homes, well, you can’t forget that, i...

he had enough, well, what he had, i think so.

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. when the soul pushes you to move forward and keep up with the soul, your stomach sings. and you have a thirst for travel and adventure; you always like to eat somewhere along the way. belarusian cuisine is not only

potato pancakes, see for yourself, because cuisine is a reflection of history, culture and character people, we will show what they eat in the west and east of our country, how they cook in the suburbs and in polesie, we are going on a journey to draw up a gastronomic map of belarus. i continue to explore mogilev, a city where there is something to see and there is always something to try. pastry shop in the area. start your day with a dose of endorphins. even if you know 20 potato recipes, you definitely haven’t heard of this. carbonara in belarusian. new culinary philosophy. belarusian recipe for european cheesecake. once upon a time, almost

a century ago, mogilev tried on the role of the political capital of belarus for 2 years. it didn’t work out, minsk retained this title for itself, the cultural capital of our country, somehow imperceptibly, but vitebsk became very firmly established, and mogilev, in my opinion, can and should compete for the title of the culinary capital of belarus. all the prerequisites for this are in place; culinary traditions are not only observed. on their basis , a new belarusian cuisine is being created, which i will now introduce you to. eh, still a beautiful city mogilev. this is a city for walking. here it's very easy to work up an appetite. well, demand creates supply. there are more than 250 cafes and restaurants in the city center alone. but this does not mean that all culinary offerings are concentrated exclusively in the city center. in other areas you can also find a lot of tasty things. hello, we! roll,

hello, eclair, hello, my potato, how i missed you, how i want to hug you all and of course eat you, i admit honestly, i’m a bit of a sweet tooth. "meat and fire are closer to me, but these delicacies along with a cute doll interior they completely deprived me of my will, and i hit all the hardest, please make me a cup of espresso and honey cake, no, napoleon, no, but pistachio with strawberries, no, or maybe bird’s milk, how difficult it is to choose when in front of you are 70 types of your favorite sweets, oh, let's go with the classics, would you like the classic almond coffee with chocolate cream or with vanilla? let's have almond, okay! my morning starts with a cup of coffee, a croissant in pleasant company. angel, good morning!

good morning! is it true that you have mm 70 types cakes? right, 70 types of cakes? can we count it ourselves? no, we ’ll count them, and you’re familiar with all the cakes, you know everything! okay, list me at least 10, at least 10: honey cake, miring roll, classic croissant, almond croissant, frisier cake, wangok cake, modlen cheesecake, and cheesecake, everything is enough, but it seems to me that many viewers now have the hormone of happiness from the sweets are simply off the charts, but the most important thing is that all this is healthy, well, at least not harmful, they don’t use it in this confectionery. no mixtures and chemical additives, only natural products, real cream, butter and almond flour. it’s early morning, while we were getting ready for shooting, at least five regular customers came into the cafe here in 5 minutes, that is, there are a lot of people here,

and these regular customers, you probably know them, and you know me i don’t know what their names are, but i know when someone comes in, you know, that a man comes to us in the morning, he buys one or two baguettes, he comes. home cafe, i readily believe that having plunged into this cozy sweet atmosphere, people come back here again again, endorphins demand, oh, it’s still warm, how nice, yes, you know, we prepare crossans ourselves, on the night shift, our picares work with... we have the freshest crossans in the city, and what is it did you bring me some more? we also want to invite you to try our miringue roll, it should taste even better, because it is made from tender miringue, whipped egg whites, sugar, sweet mascarpone cream and bright fruit decoration. well

hello, myringue roll, what are you like? beautiful, how delicious-smelling you are, how tender you are? and how can i eat you now? very soft consistency, as if it were pudding or ice cream, and this is a cake, well, some kind, so that you understand, it is very similar to butter cream with...

the setting is delicious, but draw your own conclusions. a few kilometers from mogilev you can easily find yourself in a belarusian village of the 19th century. this is the name of the ethnographic museum known throughout the region. although, strictly speaking, this is not exactly a museum. it was created without the use of vintage materials authentic exhibits. it would be more correct to say, beautiful. stylization based on the motifs of belarusian life of the 19th century, what a fabulous oven, it feels like the door is about to open and pies will fly out. here there are houses of a blacksmith and a potter, a carpenter and a weaver, where you can see how a century and a half ago he found

his own. they say you can try moonshine here, but i overcame this temptation and went premium to the restaurant, where chef evgeniy promised to give me the second culinary shock of the day. the dish is called patata, which translates as potato, well, from english, probably from spanish, from any language, they are potatoes, and even in south africa they are potatoes. in addition to potatoes, the preparation of this dish involves brisket, cream, cheese, fried onions and spices. the concept of this dish is this: here everything is cut into small cubes, literally centimeter by centimeter, that is, we take bacon and cut it into cubes, potatoes into cubes, we will boil the potatoes, cut into cubes, no scary culinary secrets, it’s just that the potatoes will cook faster. the only question is, should we clean? i’ve already prepared for today,

so i’ve had enough, vova, i have experience in the kitchen, minimal, as you can see, no, listen, i’m just unusual in using this thing, it’s probably easier to use cubes like this, well, in my kitchen, if you cut with a knife, it will be a big waste; it will be deducted from your salary, of course, that is, in principle, i would work for you in the kitchen for free, well, yes, probably yes. all that remains is to boil the potatoes, as most people do, pour cold water over them. professionals say this is a drinking mistake: in the process of such cooking , it loses most of its nutrients, so putting raw potatoes in boiling water is the right decision. now the water has boiled, don’t forget to add salt. so, salt to taste, as i understand it, right? yes, salt to taste. our next ingredient is bacon. we also cut it into large cubes. um, yeah. you can even cut it smaller, the first thing you need to do is remove the skin from it, you say it’s the most delicious, well, if you want, we’ll leave it, i want, we’ll leave it

, we’ll leave it, it’s decided, here’s a plate for you to you're not bored, um, okay, 3 minutes and the potato cubes are ready, for this dish they should be like italian pasta, aldenta, we have boiled potatoes, so now i'm throwing in the bacon. frying pan what should we do with him? we must survive him. i have a question, why didn’t we take raw brisket, but already prepared one? eh, here i can tell you that you can use any brisket, but in my dish i work on this product. it's made from smoked cheese, but for some reason it adds smoked cheese. in combination with cream there is more nervousness when the fat starts to shoot out, that means it

’s time to add the potatoes, everything is correct, pour in here, yes, yes, yes, pour in the potatoes, mix it all well, it would be better to use your hands, but for now, let’s grate the cheese, as i understand it, parmesan is it was created in order to rub it, which means you need to rub it, closer to the end of frying we add the temperature. we need a completely hot frying pan to pour the cream and add the cheese. pour in the cream and add the cheese. now you need to mix everything thoroughly, just don’t overdo it, because it should be so creamy, as soon as you see that the texture of the dish is creamy, you can safely remove it from the heat. okay, what does cheese do? it... connects the ingredients, yes, it adds the final note of this dish, it

completes it, the final chord, it does not last long, i already feel that the cream and cheese have thickened, they have tied the potatoes and bacon together, i wish there was more onion here, well, the onion we have it, yes, we have fried onions, we didn’t miss anything, and now all that’s left is to sprinkle with fried onions. it turned out to be a very simple and understandable dish, this is exactly the kind of food we usually order in restaurants, something that is simply understandable. now we’ll find out whether it’s tasty. by the way, you can eat this dish with a fork and a spoon. the first is more aesthetically pleasing, but the second is easier and tastier. after hesitating, i finally leaned towards the fork. the dish seems to be pulled together by this cheese; it holds up perfectly on the fork. okay, let’s try it, it’s very unexpected, in fact, in

essence, the dish is very similar to carbonara, but here there are potatoes, due to this, the food becomes completely different compared to carbonara, the patata is more tender, bacon and the potatoes are felt clearly, the delicate creamy taste of the dish breaks up... peel the potatoes and cut them into small cubes, bring the water to a boil in a saucepan, add salt and add potato cubes to it, boil for 3-4 minutes until half cooked, also cut the brisket into small cubes and fry frying pan, when the fat starts to shoot, add potatoes to the brisket, towards the end of frying , increase the temperature and add

grated cheese to the frying pan, immediately turn off the heat, mix the dish thoroughly and wait, until it... the texture becomes creamy. place the patata on deep serving plates and sprinkle with fried onions. after a hearty lunch, you can sleep only according to archimedes' law. in real life, it’s simply a shame to waste daytime time. there are still so many interesting things ahead. one of the brightest attractions of mogilev is this square. an area the size of a star. it’s very easy to find, what is its sacred meaning? you see, there are chairs around the perimeter, each chair has a zodiac sign on it, so you need to come here, find your chair, sit down on it, make a wish, it will definitely come true, i’ll go look for it, you think the fulfillment of wishes is just another tourist attraction, but no, this is an almost true

story that the creator of this sculptural composition, before starting... consulted with whoever you think, right, with astrologers, and they helped him arrange the figures correctly. therefore, how worn these chairs are, you can judge people with which zodiac sign they have the most in our country. gemini, may twenty-sixth. of course, maybe there are not more of us, we are simply gullible and more inclined to rely on the will of the stars to solve our problems. speaking of stars, this square is also the local walk of fame. the names are immortalized here. honorary citizens of the mogilev region, including athletes, musicians and scientists. there is a wonderful tradition in mogilev. despite the hot sun or the pouring rain that is now, exactly at noon at 20:00 at sunset a bugler appears at the town hall and plays his beautiful melody. magislav first appeared on the balcony of the city hall on june 28, 2014. according to

legend, which was invented by the mogilev sculptor andrei vorobyov, a bugler, the son of a rich man. a townsman from the times of the magdeburg law, one day in childhood he accidentally picked up a trumpet and managed to play it so well that the townspeople asked the boy to do it every day. the young bugler took the request of the city residents more seriously than ever, and now every day he goes out with a bugle to the balcony of the city hall and plays the anthem of mogilev. 100 brave guys gathered in our studio, each of them has a question for an adult. please tell me who you dreamed of becoming, when will you grow up? i wanted to become

a flour truck driver. they say that in the army the food is healthy , filling, but not always tasty. i won’t, i ’m just inviting you to a meal at our slorod military school. the heroes of the program will have to open up to the audience. the main task is to honestly answer all original, and sometimes awkward questions. does friendship exist between show business artists? i can’t say that our sphere is exactly the same one that is shrouded from head to toe in intrigue. this is the truth, this is a myth. this it’s true that the cadets have to train for a very long time to learn how to march so beautifully, to say a lot of time, well, i probably shouldn’t say that it’s a lot of time, a certain amount of time, but it takes, you can teach me, my chin is higher , step is a preliminary command, that’s right,

the body moves forward, look at the project 100 questions for adults on the belarus tv channel. 24. we choose the best routes only for our tv viewers. the very second the merchant decided to praise the gods. on the nearest island he first erected a temple, then built huts and founded a city. beressier. and we set off on an exciting journey. he is like a magician, controls the light, extinguishes and lights the lanterns, thereby marking the beginning and end of the day. permanent how. sun and moon, are you entitled to a vacation or have a doppelganger to show how extraordinarily wonderful our country is. please note that the top of the gate is decorated with sculpture. strangers still don’t know who she is; locally she is called the patroness of small towns. behind the walls from which these ruins remained, they decided

issues of national importance. well, yes, ruzhany castle was in no way inferior to the palaces of the kings of the grand duchy of lithuania. in ruzhany you can literally see the holy trinity church from everywhere. the uniqueness of the temple is that it was never closed, even in soviet times, like other churches in belarus, it was not turned into either a storage facility or a house of culture. watch the program of the city of belarus on the belarus 24 tv channel . the pedestrian street in mogilev is seething, everything changes here throughout the day, the mood, the lighting. people, but what remains unchanged is the huge number of cafes and restaurants where you can eat deliciously. and if you want not just to have a bite, but to watch

the chefs at work, you need a gastrobar in the city center. gastrobar is an original cuisine. but this concept, when you see how your cheesecake is baked or your basturma is dried, inspires absolute trust. and the new culinary philosophy that the chef of this gastronomic restaurant adheres to. here is old church slavonic, old belarusian, what our grandmothers, our mothers, grandfathers, and so on taught us, and get it in a new interpretation. in other words, kirill wants

combine modern culinary trends with the original taste of belarusian dishes. surprise me, what will we cook with you? the same cheesecake has now arrived in the cis countries, it is called basque cheesecake. but i found one problem, i ate this cheesecake once in my life, i never ate this cheesecake at all. now we will surprise you. and that's what i tried. what they are doing here, i’ll catch that this is not the same, because the cheese they use is trivial, we can’t get it, well , we can, but why bring it from somewhere, these are big nationalities and so on, that is, this will be more often than not on a plane, that is, well, no, but we understand, we take our position, our idea, our basis, that we need the old taste, wait, the old taste, if we dig into the history of belarusian cooking, we won’t find cheesecake there, we’ll find a casserole , yes, yes, yes, that’s the point, and we take our casserole, the base from...

anywhere without it, by the way, there will be no sugar, we won’t add sugar at all, then where else is condensed milk sugar, when i was working on the cheesecake, so as not to collect it, i

probably transferred half my salaries for in order for the condensed milk, roughly speaking, let’s put it this way, for baking, you need to preheat the oven to 230° only then send it there for exactly 25 minutes, then what else do we have with the second finishing agent, simply add... combine in a bowl, mix thoroughly with a blender, repeat and you won’t regret it, this taste really blows your mind. you mentioned some kind of viennese pancake, i know a viennese waffle.

what kind of viennese drani? yes, this is just a combination of two tastes, that is, the same viennese waffle that we are used to eating in the morning, but basically everything, and even then i don’t know who is used to it, in the morning there are always viennese waffles, scrambled eggs, for example, oh well, the taste is really familiar, and especially the egg, stewed taste of that, again that’s what we we’re used to it, but ours are passionate about fried potatoes, but this is a combination of these two tastes in one, that is, you want to say, of course i’ll try it, you want to say that you bake potato pancakes like a viennese waffle. wow, my brain can't handle this very well because on one side i see a vienna waffle, something sweet is projected, something so tender, on the other hand, this is a potato pancake, a belarusian potato pancake, with which you are used to eating potato pancakes, with sour cream, float finely, now you will see what they should be eaten with in the new belarusian cuisine, we let’s take any green vegetable, spinach, arugula, lettuce, whatever

your heart desires. yes, we’ll take our style, this is our local ruku, i love ruku, then we’ll take salted farel, you can take any gravok, fresh, freshly salted and so on, i love smoked, i don’t know, i just i love it, it has a very cool taste, gdranik needs sour cream, but i see that our sour cream is kind of unusual, with pimples, it feels like you made it with garlic dill, kirill was offended by my assumption, she is in front of you for preparing it finely citrus zest is chopped, added to sour cream, infused for an hour, the egg, traditional for belarusian cuisine , went, it was made by hand, well, how did they do it, then a little caviar, so what, wait, what kind of caviar is this, it’s so interesting, it’s flying caviar fish, not i know, without being able to find it during the day, that we have such caviar in our stores, and what can be replaced, and its curls can be colored with beet juice, you can tuck it into some interesting

things. bitch, but in principle the color, it doesn’t matter, any caviar that is at hand, we’ll love it, but in general caviar is probably a tribute to old church slavonic cuisine, it looks delicious, as you correctly noted, we can’t escape the potato pancake , and that’s good, but only a modern haute cuisine potato pancake should look something like this, plus or minus, it can be better, i promise that i will taste this culinary masterpiece? a little later, it's time to take the cheesecake out of the oven. after baking, the cheesecake should sit for a little while, how long? and at least eight hours, this is just for sure stabilization. and this is what we actually got. huge, weighty. and probably a very tasty cheesecake. by the way, i should note that it smells like a casserole. yes. decorate the cheesecake with the prepared cream and chocolate

cookie crumbs. we will add again another taste of childhood, this is raspberry, this is candied raspberry, this is better, at first we took freeze-dried raspberries, but i didn’t like them, they were dry, we took frozen ones, but they would have a chill, again a banal, say, tribute to our forests, to what is now under our feet, well, it’s delicious, this is ah-ah, after all, the influence of modern cuisine has touched you, remember mousse cakes, which are sweet and sour at the same time, so you too... so that you are thrown from right to left, it combines textures, soft with fluffy , sour with sweet, salty with sweet, well everything, it’s ready, the two of us prepared it, the two of us will try how to eat it correctly, well, the first rule, that is, in order for someone like this to bring you such a thing, such a dish, you

must have it all at once. there is, it needs to be done in one simple movement, oh, well, well, yes, i can’t describe this taste, it’s just fantastic, the cheesecake has an unreal texture, the thinnest crust on top, holding back the bottom...