after myself something that will remain for centuries, which will be remembered by the next generations, i suggested planting an alley of oaks along the road, my whole life came with bees, because i love them, they understand me, watch the poleshuki project on the belarus 24 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. when the soul pushes you to move forward, and the soul sings not to lag behind . and there is a thirst for travel and adventure. and... you always like to eat somewhere on the road,

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 suburbs and in polesia. we are going on a journey to make a gastronomic map of belarus. today in volkovysk i was treated to. karavayem - a delicious work of art. pozharsky ukhoy - the legacy of mr. pozharsky. tsibrikami, a funny name, incredible taste. cutlet po volkovski. volkovysk is

a small cozy town in the southwest of the grodno region, walking along the streets you can visit old temples or listen to gray legends. it is best to do this next to the wolf monument, which was erected in honor of the city's millennium. according to one legend, in ancient times a large number of wolves lived here. hence the name "volkovysk". volkovysk is one of the five oldest cities in belarus, which means that it has a rich culinary history. i hope i will be able to try something here new. during its long history, the city has experienced many things. houses were built and destroyed here, people settled and left. but some things remained unchanged. and this is the beauty of the swedish mountain, which rises above...

just like in a fairy tale: go to the right, you will get to the swedish mountain, but it seems to me that before i get there, i will lose 2-3 kilograms, 32.5 m, height. there are several legends about how the swedish mountain got its name. according to one version, during the war, swedish soldiers buried their comrades in a mass grave and built a high mountain over it. another version says that these were not simple soldiers, but a great swedish military leader. the third version sounds more prosaic, but is more like the truth: the swedish headquarters was located on the mountain, although in fact the mountain has a more ancient history, once there was a volkovysk fortress, which arose in the 20th century. even if you are not very interested in history, the swedish mountain is a very interesting place, because it is an excellent observation deck, the city is visible at a glance, beauty, and this is not the only place from which a beautiful view opens.

the krasnoselsky chalk quarries are considered to be the recognized pearl of the volkovysk region. oh, the beauty is simply blinding. finally, you can enjoy the beauty of the krasnoselsky quarries absolutely legally and safely. congratulations to us tourists, an observation deck has appeared here. what a miracle, these chalk quarries? everything is very simple: they mine chalk, dig a huge hole, as soon as they have mined everything they could, the hole is filled with water with the help of a huge number of springs, the bath fills up very quickly, then this is such beauty, because some amount of chalk still remains at the bottom, the water acquires such an amazing azure hue. for the sake of a good photo of the belarusian maldives, many are ready to overcome the forests and off-road, even if it is against the rules. the reservoir quarry is called: lens, there

are 14 such lenses in krasnoselsk, some are under development, some are already flooded, it is really dangerous to be here, i am even a little scared, but look at the photos. it is still worth it. not far from the quarries is the village of novaya yatves, past which i simply could not pass. bread is the head of everything, you can not only eat it, but also get aesthetic pleasure from the sight of bread. as you ask, i'll show you now. chef? no, pastry chef, well , i don't think so either. oh, the main one for loaves. tamara ivanovna, hello. hello. this is how you greet me, i was stunned. in ancient russia , wedding loaves were prepared by karavainitsy, women who were happy in marriage, had healthy children. it was believed that during the preparation they shared their experience with the young and family happiness, it was the married man who had to send the bread into the oven. after

that, the loaf was handed to the groom's parents, as they were accepting the bride into their family. this is a traditional loaf, it is very beautiful, that is, so that you understand. from the faberge egg and from this loaf are now almost identical. each element in the loaf has its own symbolic meaning. the round shape resembles the sun, which gives fertility to the earth, and satiety and well-being to people. rings were associated with marriage. the braid with the bride's readiness to become a wife. this one bed, this is also a wedding bed. this is a wedding in a new way. as they say, here these are already modern from sugar, these flowers were made. this is what we call swan fidelity, swans, so that they were faithful, we also make with beads, as if in family eyes, once our grandmothers pyakal, this came from my grandmother, she pyakal loaves, and then her daughter, my mother reproached, and i already from my mother, and

now my granddaughter is interested in how nice it is, it's nice that it is now in modern. are served from generation to generation generation, of course, you can go to any hypermarket now, buy a huge mousse cake, but all this is nonsense, compared to these bloods, they have a soul. history is written by people, they write it about people, so it is not surprising that the volkovysk military history museum is named after pyotr bagration. a lot is connected with pyotr ivanovich bagration in volkovysk, but if we consider the culinary history of the city, then in 1812 a real culinary revolution took place. i was very lucky to meet yegor in volkovysk. yegor is simply a treasure trove

information about this period. egor, what was the main problem of napoleon's army? of the main problems, perhaps even the most basic one, is logistics. even if people did not understand what this word meant. represents, but it was extremely difficult to move along the rutted, flabby russian roads. imagine, there was no field kitchen at that time, people with mess tins, literally from the great french army cooked, well, where they fought. these were strange times. food deliveries were constantly delayed, soon the french soldiers they simply began to give out grain, from which they made flour mash on water or boiled. porridge, the most enterprising of them prepared yeast-free dough, wrapped it around a stick or a half-musket shovel and fried it over a fire, this is the kind of bread in the french style, it doesn't matter whether it's on our lands or in france , the french cook it very well,

the french certainly brought something to belarusian cuisine, that oh, well of course, besides the defeat, of course, they left many delicious dishes. which our people use to this day pores, if you remember right away , it’s probably kulesh, actually, what the french ate during these long marches, the dish itself was very nutritious, because first of all, the cereal was thrown in, the whole pot, which was already soaked in advance, then a little lard, meat there, and greens went, something like soup appeared and something like porridge, an incomprehensible mixture, but... it seems to me that all camping dishes are created on this principle: throw as much of everything into the pot as possible, you get a simple, but satisfying and tasty dish. what do we have for dessert? charlotte, famous, i think most of us now know how to cook it.

yes, the story with it is also very interesting, complicated, when alexander i entered paris in 1814, the russians and french met him quite teklo, so one. shared the recipe for charlotte, in general, how surprising, thanks to the royal family, in particular, alexander i, who was a noble gourmet, a lot of tasty things appeared, for example, the pozharsky cutlet. in russia, the surname pozharsky is very famous and is partly connected with cooking. everyone knows the pozharsky cutlets, which she sang about in her poems. in belarus, there were also pozharskys, mr. pozharsky, in the village of pozherovo, and it so

happened that in belarus this surname is associated with the legendary dish pozharskaya fish soup. i love learning new recipes, so i go to the estate where they know the secret of making this fish soup. but the keeper of the secrets and secret recipes of pozharskaya fish soup is oleg. oleg, hello, hello, great, how is pozharskaya fish soup different from ordinary fish soup, and oleg told me that in the village shnipovo, what's not to cook, let's, first of all, put this in cheesecloth, that is, we will cook the fish soup, in cheesecloth, right, yes, it needs to be tied, this is done so that the broth turns out clear and rich, we use carp heads and tails, we lower our bag into the pot and immediately put millet there, yes, pearl barley is used in the classic recipe, but our fish soup is unusual, and... pozharskaya, pay attention, the pot in which we cook this fish soup, it clearly did not boil, it is some old-old

pot, what is it? eh, they brought it to me, 8 years ago i cooked this grill and attached handles to this cast iron pot so that he could sit here, and that's how i cooked. perhaps this cast iron pot saw the pozharskys themselves. it seems to me that i understood the secret of pozharsky fish soup, and... the secret is not in a secret recipe, in old things, in ancient surnames, but in wonderful people. boil the fish for 15-20 minutes, then remove. during this time, oleg and i managed to peel the onion, carrots and potatoes. leave the onion whole, and cut the carrots and potatoes into large cubes and send them to the resulting broth. also throw in bay leaf, salt and black pepper. it is interesting that dill inflorescences go into the fish soup whole. they will add aroma and color to the soup, we used the fish in bags for the broth,

we have already taken it out, this is the fish we will eat, that's right, in the fish soup, this is carp, and mind you, such a weighty, fatty, good one, and it is stupid to throw in a whole carp, so let's cut it, put the fish into the broth and cook until done, at the very end add parsley, hot pepper and spices, so their taste will open up, but will not boil out, oh, you should have seen what's going on there, right now, what 's happening, everything's boiling, babbling, playing, let's let it steep a little, let's try it, well, there's another little thing, here they are, and of course, belarusian traditions, well, by the way, for a long time i thought that it was just for the sake of a catchphrase, but no, the thing is that an alcoholic... drink, yes, the alcohol disappears, it evaporates, but the alcoholic drink itself

works in such a way that it reveals all the ingredients that we put there, that is, the taste is enhanced many times over, the fish soup is ready, you can pour it into plates, you just look at what a rich soup we got, i can't wait to try it, the recipe for pozharsky fish soup: take the tail and head of the carp, tie them in ... orlya and boil for 15-20 minutes, also at the very beginning add millet, while the fish is boiling, clean and cut the potatoes and carrots into large cubes, take out the fish, we will not need it anymore, throw vegetables, a whole onion, bay leaf, salt, pepper and a dill inflorescence into the broth, clean the carps from the insides and cut into large pieces, put them in the broth and cook until done, at the end add finely chopped parsley, hot pepper and spices,

in fact, oleg and i cooked a really simple fish soup, yes, but due to the fact that the estate in the village has a long history, and due to the fact that you prepare the seasonings yourself, due to the fact that we try this fish soup in such an amazing atmosphere, even with wooden carved spoons, this will be the best fish soup of my ... this fish soup, a very bright taste and piquant, it's delicious, the fish soup is just great, if i were faced with a choice, fish or meat, i would not have found an answer. it's good that you don't have to choose between wolfberries, and there is plenty of the first and second here.

the most relevant event from the world of sports: the belarusian youth track and field team won a total of 25 medals in a match against the russian team. work and discipline give results. this is the principle by which bobruisk dynamo shinnik works this off-season. hard training. an exciting competition, 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 to prepare for, to defend this title, exclusive interview with athletes, a lot of people love hockey, in general quite good, i think the results, we show in it, sport is developing, is being cultivated

in our country in order to remove children from the street as much as possible, so that the maximum number of children are engaged in some kind of sport, this is... 100 brave guys have gathered in our studio, each of them has a question for an adult. you have one minute to briefly tell about yourself. time is running. how will you react if a person you will ask to do something that won't suit him? well , i'll also try to dissuade him somehow. there is a stereotype that all athletes are bad students, how did you study? we studied on a five-point scale, of course there were cs, and bs, and a's, well, in different ways. the red sector is to your right. the next question is from there? hello, my name is denis, and what kind of dad are you? i guess he has some kind of dad,

good or bad, i don't know. you are the first belarusian woman to win the olympics in freestyle, and... how did you feel, when you were standing on the podium? the first night i couldn't sleep at all, i couldn't fall asleep because i closed my eyes, i had the whole day in front of my eyes, how it went, how i woke up there, what i ate, watch the project 100 questions to an adult on the belarus 24 tv channel . i love meat very much, but i really love it, in volkovysk they love meat very much, but volkovysk also makes it well, i mean, it produces the most delicious sausage in the world, and how this

happens, i'll show you now, what kind of sausages do not exist, boiled. black, liber, dried, everything, i can't list them all, my mouth is watering, but no matter what kind of sausage you get, in the end it all starts the same way with meat. the meat used in belarusian sausages is fresh, chilled, but this is the first stage, from which the production of delicious sausage begins, deboning the meat, which means separating the meat from the bone. previously, this was done manually, and this activity was considered quite dangerous and painstaking. now , for ... they use special equipment, this is the best excursion in my life, there is such an incredible smell here, this is the future the most delicious palendvitsa, and this is a pork loin and kumpyachok, unlike sausage they are made from whole meat, rubbed with spices, shaped, and then sent to smoke and dry. these are different types of meat, this

is ready-made minced cooked sausage, what a beauty! both minced meats are thoroughly mixed and salted, and then sent to the refrigerator. this is necessary so that the salt and protein enter into a chemical reaction. thanks to this, the minced meat becomes homogeneous, which allows the sausage to keep its shape and not fall apart. you can even do it at home experiment. when you cook cutlets, salt half of the minced meat and put it in the refrigerator, cook the second half right away. cutlets from chilled minced meat will be more uniform and will not fall apart. and we return to our sausage, after the minced meat is taken out of the refrigerator, it is loaded into a kind of blender. the device behind me , well, really, it looks a lot like an unidentified. object, and what it is doing now with the minced meat, in principle, is also something incomprehensible to me, and what is happening there? the minced meat is mixed, chopped, into it

dry milk and various spices are added to make a delicious sausage. the next step is injecting. i would never have thought of it, but after the mince is ready, it is put into a casing, cut into sausages, that is, it is formed and only then steamed. when cooking, the mince increases in volume and, so that it does not break the casing, it is tamped loosely. if you are wondering what that miracle pot looks like in which boiled sausage is cooked, here it is. but in fact , it is not a pot, it is a huge container, the cooking is done on the principle of a steamer, that is, with the help of steam. for 2.5 hours the sausage is cooked here at a temperature of 78°. after cooking the sausage is sent to a cold shower, water cooling occurs, then air cooling, the sausage bar

cools down to 6° inside the product and voila, the sausage is ready, thanks to this process the sausage becomes more elastic, if you see a wrinkled sausage on the counter, know that it was not cooled after cooking, in this workshop, well, in principle, nothing special, the sausage dries and dries, and as if nothing special, look at the polish language, you are my joy, you are my sausage, and what a short one, i want to live here, i want to stay, that's it, i can't stand it, let me try this magnificence quickly, god, how many types of sausage are there, i won't count, i'll try something, i'll take the brightest one first, there's no point in even trying. describe the taste of belarusian sausage, because our sausage is what people from all over the world come to our country for, jokes are jokes, but

there is a grain of truth in every joke, no matter how delicious the sausage is, you can't get enough of it alone, so i'm on my way, i'll have to cook another traditional belarusian dish, i noticed in belarusian cuisine, the funnier and more original the name of the dish, the tastier it is, and today anna and i will cook tsybriki, oh my god, how does it sound, tsybriki, what are tsybriki, it's a potato dish, a potato dish, who would have doubted it, in belarus we will cook a potato dish, well, let's do it so that the dinner is complete, in addition to tsybriki, we will cook something else, but here you will tell me surprise, surprise, today... three potatoes, add a little flour, salt, pepper

liaison, that's the name of the mixture of eggs, milk, water and a pinch of salt. in the dough, liaison plays a binding role, that's why it is translated from french as a connection. so, the dough is ready, and what are we sculpting from it, apparently? i give it shape. and you roll them into liaisons, like this, this is how masterfully you do it, i also sculpted in the sandbox as a child, everything worked out, but i didn't know what ciberics do, after that we bread ours potato cutlets in breadcrumbs, i don't know, it seems to me that guests from other countries, just having ordered this dish, will already be able to laugh, i don't even know what it is, but such an amazing colorful name, you know, i... the cibriks are ready, well almost, now they need to be fried in deep fat, in fact, we get

potato donuts, how lovely! anna, what are cutlets po-volkovysk? i see that you have already prepared a platform for yourself in advance, and is this a chop? yes, it is a chop, that is, i will have to too. chop, potatoes i am for you grated, volodya, and you will beat the meat yourself, i like the approach of the volkov girls, we took pork tenderloin, beat it well on one side, making it as thin as possible, then season the meat with spices , put a piece of butter, wrap it in a meat roll, pinching the ends so that the oil does not leak out during frying, now we make breading,

you can send the cutlet to the deep fryer, so it will cook faster and that same amazing, crispy crust will appear, which will seal all the juices inside the cutlet. recipe cibrikov cutlets in volkovysk style. for cibrikov , mix the dough from grated potatoes, flour, salt, pepper and lyaison. then, mold them into cutlets, bread them in breadcrumbs and fry them in deep fat. for the cutlet in volkovysk style, take the tenderloin and beat it as thin as possible, season with spices, put a piece of butter, roll it into a roll, pinching the ends, dip the resulting cutlet in lyaison, roll in breadcrumbs and do this twice, then send it into deep fat, simple, fast and apparently very satisfying, cutlet in volkovysk style and cibrikov, try, i'll start with more

simple, in my opinion, these are cibriks, it seems to me that such a dish will be an ideal snack for foamy drinks, well, for example, kvass. the cibriks have a crispy crust on the outside, and a soft filling on the inside. they are also very convenient to dip in sauce. i got garlic, but i think sour cream would also be great. come to me , a volkovysk-style cutlet. oh, ours turned out to be so golden brown, fry it up. it’s probably delicious, i want to tell you that double breading is a very good thing, it sealed the oil inside the cutlet, the pork absorbed the oil, um, it’s nowhere nothing happened, as a result voila, a juicy piece on a beautiful fork, a ruddy crust on the outside, tender meat inside, a distinct taste of butter and spices that make the taste of pork richer, the fact that this is ... the dish

was invented in volkovysk, confirms my guess. volkovysk loves meat and knows how to cook it. kiev cutlet, unfresh cutlet, pozharsky cutlet. volkovysk cutlet is not inferior to them at all and is worthy to continue this series. since ancient times , the most important event for any city was obtaining magdeburg rights. try it.

let you love it like the grass in the field, like the young fruit that hangs over the crayfish. like a patched bird, that is alive in the wild, may i love you, may i love you for the song, that i can smell the deep laughter, that a precious call, for clear eyes, for the young soul, may i love you, may i love you for

bright hours . the rapid 21st century erases borders, economic, cultural, and creates a single information space in which it is important not to lose our national spiritual values.