now they say that his career growth was the most exciting, but instead of a ball he chose a monastic robe, that is, this is essentially an ancient version of modern downshifting, quit your career, leave everything, take your family and move to where it is quiet, calm and good. the ranks of the monastic brethren quickly swelled and pretty soon the monastery received the status of a monastery. but tell me, evgeny, why is the monastery popularly called the white lavra? white, because we are in belarus.

why laurel? the fact is that lava is generally in in church circles they call that monastery which has, just think about it, 100 more inhabitants, monks? yes, but i saw here , probably, about five or six people, no more, yes, yes, so we are still just being reborn, so that the word of god can better reach the laity, we need to speak with them in the same language, for why, in the monastery they lead a completely modern lifestyle, even the monks walk around with a mobile phone, you look: something on the internet and this is normal, yes, yes, this is normal, this is such obedience, believe me i know that there they solve very important issues for the monastery, which chapel is behind us, behind us is the chapel of the great martyr george the victorious, it is intended to conduct conversations with the elder of our monastery and thus provide assistance to people who come here with some questions, problems, that is, you want to say that anyone who comes here is a pilgrim, a tourist. and so on, you can just

go there to talk with an experienced person about your life, this is wonderful, they say that the monk elisha also talked with everyone, who needed it, and through his novitiate and more than modest life gained holiness. his relics healed the possessed and protected the monastery from plunder. according to legend, the tatars, having devastated the surroundings of novogrudok, headed to the lavrishevsky monastery, and a miracle happened here. it seemed to the invaders that it was a monastery. filled with cavalry, after consulting, they wisely retreated. apparently, this is a monument to the monk elisha. i noticed that he was made in such detail, every wrinkle, every emotion on his face readable. yes, yes, you know, you are right, in this regard this monument is unique. one moscow architect, one day in 2007 he came to our monastery here. it turned out to be denis stritovich, whose ancestors were guardians.

and a miracle happened, he just appeared to me, sat down next to me, and i simply blinded him, then he disappeared, a miracle that i want to believe in, and i also sincerely believe that even in a monastery you will not be satisfied with spiritual food alone, you also need physical food , here is proof of this, this is a very interesting process, the novice will beat the beater, you know why, but in order to invite all the monks to a meal, unfortunately i am not allowed to this meal. these are

the foundations of the monastery, but the process is very interesting. according to surviving documents, in the 15th century the monastery had its own school and library, stables, printing house, carpentry and other workshops. of the wealth that existed today, only the bakery has been revived. i am in the most fragrant room of the monastery, here.

baptism, uh-huh, i sprinkle it with holy water, add it to the composition of our products and ask the blessing of st. elisha, since he the head of this monastery and i begin work. let's start work, apparently, everything is already illuminated here, there is a blessing, i even see that you kneaded the dough in advance, it is already running away, let's get it out urgently and give it the desired shape, today we have the mother of god bread, it contains

dough it's ready, all that remains is to knead it and put it in the mold, since our lavra monastery was before, the lavra will be soon, we started baking bread in a tray on a bay leaf, this mold is laid out with a bay leaf, you put me to bed so gently, as if i were a child , i’ve been working for many years now, all i have to do is wait, work up an appetite and in exactly an hour taste the fruits of my labor, excellent. fragrant bread. before we cut it open and try it, i'd like us to evaluate its external quality. how do you rate this crust? well, a four. lena took off the ball for blowing up the crust. this is a technological flaw, but the monastery

turns a blind eye to it. for local consumers, taste and aroma are more important. there is a mixture of so many flavors, i feel here and bay leaf and... and the root of the very sourdough that they gave me to smell, and you know, there is a very bright aroma of honey, there is honey here, of course, this is a type of bread called honey, custard honey monastery bread. to the touch, the bread is soft but elastic. elena says because it is baked correctly, for the first time she uses the word brutal in relation to bread. this means that a person who eats even one piece will feel full, because it is baked mainly for monks. animerians during fasting , sometimes on days when much is prohibited, bread and water is the main food of the monks. to be honest, i didn’t manage to feel full from one piece of bread; i probably needed a habit, but i had a snack, it’s true,

and received a blessing for my further journey. the host of the show is at home, they know exactly how to behave when visiting, leave a bad mood here with you, take only kindness with you, smiles and the warmth of your eyes, great what you need today and what you need, let's go you are with us too, so tall,

that’s the most important question, how did you choose, so you’re sitting on the sofa and thinking, what kind of business would it be to get into the blue, the secrets

of a good mood, let’s drive our bus, give it a scrub, come on, come on, come on, good morning belarus, what a beauty! this is beautiful, oh, girls, leave me a couple of buns to put, give me a couple of buns, sama, sama, sama. and many interesting educational stories. now they still want such fashionable breads, in addition to the very simple, ordinary ones, some without flour, some without sugar, some with additives, we do everything, we will imagine everything, you will see everything, today in the house of crafts we have restored all types of folk belts, watch on the belarus 24 tv channel, he comes to you for an excursion, and you send him to the tax office after some time.

near novogrudok there is a landmark that quite competes with the novogrudok castle, and the beauty is the fact that this landmark is modern, the village of litovka, this story began with a bus stop, everything here is unusual, from the reed roof to the painting of the walls, which depict scenes from the paima from... litovka is a wonderful place, but there is one problem: when people come here, they take several selfies with various beautiful installations and leave without understanding anything. in order to comprehend lithuanianism and look at it from a completely different perspective, you need to look at it through the prism of its creator, sergei. unfortunately , it won’t be possible to do this now, but we will be happy to talk

about sergei and what is happening here with tamara, who knew him very well and is now helping you, tourists, to get to know lithuania better. hello tamara, hello, what a wonderful place is this lithuania and what a wonderful person, sergei? lithuania is a fairy tale that he created, lithuania is a search, therefore lithuania is eternal. an engine that will always change - said sergei, and the construction of lithuania will never end. and this seems to be true. after sergei passed away, his business was continued by his daughter, but what has already been created will be enough for several hours of inspection. at the entrance, like a guard, we are greeted by the golden gate, tell us about it. it is not simple the golden gate is a large cabalistic gate, as they said. lithuania makes a strong impression on everyone, but some are so captivated that they decide to understand

all the symbols and fantasies of its creator and come here many times. and this is the symbol of lithuania, which was invented by sergei and the people, the artists who worked here, this is a sacred blizzard. everything you hear and see before lithuania is sacred.

but i can abuse food, not alcohol, and i’m ready to move on in my search for it. and i asked for dessert for a reason, because it also a dessert with a story, and as you can see, in pleasant company. i am sincerely glad to share with you the taste of this delicious, i don’t know what, what is it? oh, this is a chembrovsky poppy seed cake. chembrov, name. the estate, whose manager was adam mickiewicz's grandfather and where his parents met. the then

owner of the estate even became the godmother of the poet, and the estate itself is considered the prototype of the estate in the poem pantadeus. miscavige often visited the estate and considered it his second home. and from there this recipe, that is, this is actually recipe for names by adam mickiewicz. i see that it is no coincidence that there is a book on the table, it is in polish, unfortunately i don’t know polish. i can’t translate it, but you succeeded, what kind of book is this? oh, this book is called tried and good, tasted tasty, good, good and good, yes, and these are kulin recipes.

but i read it, i deciphered the percentage of old weight measures, modern ones, and prepared this cake. tamara is proud that her cake differs from a two-hundred-year-old one only in that she does not grind the poppy seeds pestle in a clay pot and grinds in a coffee grinder. otherwise it is identical to the one that the great poet loved. we 've listened to the story, now it's time to taste it. and so the appearance, it’s just fantastic, it’s fantastic, it’s a culinary masterpiece, to be honest, i’m not a sweet tooth, but it’s not sweet at all, but i really want it, mm, i ate the first piece,

i couldn’t even say anything, i just cut myself also, um, it’s... tender, and it’s not sweet, not so sweet that you want to drink it down, you don’t want to drink it down, you want to enjoy it, and i would also like to note the texture of the filling and crust, this is a poppy seed soufflé covered with a crispy crust, and the crust is not sweet, not salty, it seems almost tasteless, deliciousness is not created by powdered sugar, i warn you, consumption of this cake is inevitable. will cause a feeling of lightness, pleasure and euphoria, in general, will lead to a sharp jump in endorphin in your body, but it seems to me that this is what desserts are for, and the place here is very interesting, i wanted to know more about it, so i decided to meet you, and you introduce you, xenas vital, hello, ksenas vitali, tell us about this place, the place is very unique,

because in this place there is a catholic church, the oldest one... centuries during the reformation era it was converted into a calvinist congregation, but less than a century later it was returned to the catholics, it was rebuilt several times, but managed to maintain his style. it acquired its modern appearance in the second half of the 19th century, when a bell tower was added to the building. it is immediately clear that the temple was built in the 15th century, look how low the doorways are, the people were much less, now you have to go through it like this, oh, and the staircase is so narrow, the church does not amaze with the wealth of decorations and the abundance of frescoes, all attention is focused on the altar, but what it really can

boast of is its acoustics. many years of prayer, singing, glorifying god cannot but affect this temple, so everywhere here everything is imbued with this spirit of prayer, people come, are imbued with it and tell their friends, the road to the temple is not overgrown, on the contrary, it is becoming wider, and how much tourists come every year to see this temple, well, for for for the entire last year.

and told me the story of the mother of god, who carried little jesus under her heart. before this, there were such events when people began to contact me, help, we have no children, we pray, but god will not bless. people appear who make this figure and bring it to us, from that moment miracles begin to happen. parents who did not have children at the age of 10-15 get offspring. an amazing atmosphere reigns not only in the church, but around it. there are gazebos, a play area and a pond, you can relax in nature, cook barbecue and fish. there is a coffee shop attached to the temple, where you can not only drink coffee, but also treat yourself to a local culinary specialty.

we will use spachatka as a slave for the dough, and for getag we take warm malaco, pour it well into a bowl, add 200 g of sugar and yeast there, mix the ingredients, then the yeast should go to a warm place in order to start working while the yeast is working , you need to mix the remaining ingredients: flour, salt, melted butter oil, mineral water and secretion.

later, like this, that is, in the literal sense of a pigtail, yes, we create such a rope from dough, well, the biggest surprise for me was the fact that after we make this pretzel, we blind it, it needs to be boiled in boiling water , so we have a saucepan with hot water here, only after that put it on a baking sheet for further baking, amazingly, put the boiled pretzels on a baking sheet, brush with beaten egg, sprinkle with spices, poppy seeds... everything to your taste and put it in the oven. recipe for vselyubsky pretzel. mix warm milk, sugar,

yeast, it is better if they are live and not dry, and send the mixture to a warm place so that the yeast starts working. at this time , mix the remaining ingredients: flour, salt, melted butter, mineral water and chopped dried mint. when the steam comes up, mix it with the flour mixture and... again set aside for another hour, let it sit, then divide the dough into eight parts, from each we form two sausages, from which we weave braids, give them braids pretzel shape and boil for a few seconds in boiling water, then place the pretzel on a pre-greased baking sheet, brush with beaten egg, sprinkle with poppy seeds, cumin or coriander and place in the oven. ksen told vitalia.

well, it’s actually very tasty, the freshest bun, and mint, mint really gives it some originality, but it’s practically inaudible, that is, i don’t feel the taste of mint, but some strange aftertaste is so refreshing or something, yes, like as if you were chewing menthol gum, and he this pretzel is present. with the kind of fat that is baked in novogrudok, you can easily forget about everything and overload your stomach with culinary excesses, this happened to me, can you resist eating?

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