to the district hospital. that's all for now , more news at 7 pm, see you there. 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. pushes you to move forward, and keep up with the spirit, your stomach sings, and you have a thirst for travel and adventure, you like to eat somewhere along the way, always, the food is great, belarusian cuisine is not just potato pancakes, see for yourself, because the cuisine. it is

a reflection of the history, culture and character of the people. we will show what they are going on in the west and in the east of our country, how they cook in the predvinie and napolesie. we are going on a journey to make a gastronomic map of belarus. without champagne and pineapples, but in a vatnik, whether the last day is coming. for the slonem bourgeoisie: burgers, nuggets, croquettes steaks. where is the paradise for a meat eater. slonim-style drumstick. we taste the culinary symbol of the city. i am in slonim, a city that is a real treasure trove for tourists. here, attractions are literally underfoot at every step. but if here... what to eat, we will find out today.

the all-knowing internet claims that there is no shortage of catering establishments in slonim. restaurants, bars, cafes, pizzerias and shawarma joints. the city's fifty thousand population can choose an establishment for any wallet and temperament. most of the food outlets are concentrated around lenin square, although there is no leader of the world revolution there and never was. a monument to him stands on a completely different street, where ilyich, as if mocking his own atheism and theology, invites slonim residents to the transfiguration cathedral, but the square named after him the historical center, where the main roads of the city converge, they almost did not change their directions, so after walking along them, you can imagine what slonim looked like 4-5 centuries ago, when it was ruled by the chancellor of the grand duchy of lithuania, lev sapieha.

this man is a local legend. he turned a provincial town into a trade and political center. high-ranking officials from all over the grand duchy of lithuania came here. sapieha himself, although he officially ruled the city, was not a frequent guest. but he put in a good word and petitioned for magdeburg law for their possessions. it not only gave many rights and freedoms to slonem, but also raised the standard of living of its citizens. on their tables began to appear more often.

it's very funny, you say, bourgeois vantulcy, bourgeois u votoltsy votoltsy, you can't even pronounce it, bourgeois uvatoucy, this means bourgeois in a vatnik in russian, but isn't it wonderful, and what is bourgeois in your country, it's a dish consisting of natural minced meat, cheese, spices, onions and it's all wrapped in brisket. bourgeois don't tolerate other minced pork, salt and spices are added. lena advises not to be clever and take ready-made ones for minced meat and cutlets and a little onion for juiciness, it is better not to cut it, grate it on a fine grater, then knead the minced meat, why do we take minced meat, we make such, well, it is clear, little buns, bourgeois among us, who is a bun , this is approximately what a bun looks like, the size of which you, here and ... we put it

there, cheese is a filling for ours, yes, this is a filling for this very reason the heart of every bourgeois is akin to expensive cheese. we make a depression, put in the cheese, cut the brisket into thin long pieces so that you can put it in them it was to wrap the koloboks, if someone had asked me, i would have eaten only vatniks, you don't have to order burzhuy, and oh my god, but this brisket then gives off this smoked smell to the meat, that's the thing, such a mutually beneficial exchange takes place here, lena advises to put it on.

and champagne, now also with a matchmaker. in general, in principle, the key to the success of this dish is in the name itself, burzhuy uvatouci, it's funny, it 's memorable, it's even a little incomprehensible, intriguing, so you order it and wait, and what will they bring you there, and they bring this what. the meat is traditionally served with vegetables, grilled zucchini and a light sauce. according to the chefs, they should help to reveal the taste. from our bourgeois, look how beautiful, bourgeois vatouci is a culinary nesting doll, bacon, cutlet and wonderfully sealed, hidden in this cutlet cheese, which appears and flows out of it only when you cut this cutlet,

look how beautiful it is, you probably need to try all three layers at the same time. curious, you know why curious, taste buds we are used to the fact that a cutlet, no matter what it has inside, is just a cutlet, but here this cutlet has become smoked, that 's the whole charm, and... and honestly, the feeling of a thin slice of bacon on the tongue, it is always pleasant, a separate role in this dish belongs to cheese, it gives the bourgeois a special delicate taste and light creamy notes, i like the food in elephants, and i like to visit cafes and

restaurants here, you know why, look out the window, look at the atmosphere of this city, it is unique, and this adds... the church is not at all like novodel and fits perfectly into the ranks of centuries-old buildings, it was built on the surviving foundation of a 16th-century church, so maybe that's the whole point? briefly! what is interesting about this cathedral: it has 13 domes, it is the third largest in belarus, it is white on the outside, absolutely blue on the inside , the church of the immaculate conception of the virgin mary is just as simple on the outside and solid on the inside, just imagine, seven altars, an ambon - an elevation

in front of a rich iconostasis and a confessional, while the temple is closely attached to the building bernardine monastery. these buildings create a unique medieval atmosphere on the square, but... the most significant religious place of the city is considered to be the slonim synagogue. the building , built in the 17th century, has a defensive character. thick walls, high arched openings, loophole windows. unique stucco has been preserved inside, although you can only admire it in photos. the prayer house is closed. and the trinity church - the temple of the newly arrived bernardine monastery is open. its golden onion dome shines so much that it seems to be visible from where. previously , the church had a tent tower, about 10 years ago it was replaced with a green dome, very similar to the one found in photographs from the early 20th century. a couple more years passed , and the current golden onion was installed in its place. historical circles are still not happy, saying that it violates

the historical appearance of the temple, but ordinary people like it. many years ago , a simple, unpretentious dish appeared in the united states of america, it was a cutlet between two buns. it was called a hamburger. why so, no one remembers. to tell you that i was right after all, you don't need a bun, you can eat it like that, it's all

the products of meat processing plants with lonim , it is in the top five largest producers of sausages in our country, and if the rating was made by the taste of these very products, i think the slonim residents would be in the top three, so when i was offered a tour of the local plant, i didn't doubt for a second. meet larisa, the head of the shop. where all this deliciousness is produced. larisa, i bow low to you for what you do from a meat lover. and where do burgers start? burgers start from good meat, specifically from this uh raw material section, where preparation takes place, cutting and trimming beef, pork and other, let's say, meat raw materials, and further processing, grinding, shaping. and you will now see it all with your own eyes. i would love to see it, let's go and see, let's go in, let's go in,

let's go in, every day the plant produces about 20 tons of semi-finished products, the demand for them is growing. the modern pace of life requires that the dish is not only tasty, but also quick to prepare. this machine shapes burgers. and nuggets and cutlets. that is , the machine carefully makes bunnies from minced meat and sends them along the conveyor further. here is such a miracle device. pork and beef burgers are the special pride of the meat processing plant. they are not only the first to be snapped up in stores, but are also supplied to fast food restaurants. a burger is a minced meat cutlet in large pieces, crushed, mixed with spices. please. but everyone knows that there are certain founders of burgers, yes, everyone

is accustomed to their taste, how did you manage to do a burger that tastes, well, it's not worse at all, and even better than some american one, for example, and i'll tell you, we are modern people, we all have children who read a lot, know a lot and whom we know what they like, or these are just not my children or yours, all children like this, so we knew from the beginning that... we should cook it for them at home, naturally, we will cook all this not only for our children, but also for yours, and at the sight of this, every man will start to drool, this is an amazing grill set, this is one of the most popular products from spring to late autumn, barbecue sets, sausages, steaks in various marinades and brisket in spices, as for sausages, they are in demand in slonim. and dry-cured and smoked. a real gourmet can easily determine

the composition of sausage, even if it is not ready. let's try it in front of your eyes. so, meat, beef, pork, cumin, coriander, black pepper, some other very tasty additive. and how delicious will it be when the sausage is ready? i think that the secret of its taste is in special additives. slonim are loved experiment with... look how curious, this is the color of dry-cured sausage, when it is raw, after it goes through a climate chamber, and then drying, it becomes this color, a wonderful tan! in drying, sausage makes many ladies' dream come true, it loses almost half its weight, from 100 kg of raw sausage only 65 kg are ready. in italy parashuta, in spain jamon, in belarus, how beautiful it sounds, kumbyak,

and i'm not laughing at all, the production technology is really very similar, only jamon in spain is aged for 12 months, belarusian kumpyak from 6 to 12, well, the breed of pigs is a little different. having walked around the plant, i came up with my own slonim burger, here is the recipe, we make it like this , we take a pork cutlet, put a wonderful beef cutlet, another pork cutlet on top, and voila and ... the ideal slonim burger is ready, you can add sauce to taste, it seems to me that this is the most honest burger in the world, and also very satisfying, you will not want to eat until dinner, these people are buried in their homeland, i was getting closer and closer

nature, that is, it turns out. temple, if people come, they get peace here, grace, when you immerse yourself in this science, when you especially participate in excavations, you begin to understand that real patriotism, for me, for example,

yes, it is to devote time to studying your native land. 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, after you converted your parents' house into a stable, now you save horses, why horses, because other animals also need help, to each

his own, well, by and large, horses are such a childhood illness. what can i say, the only thing that relaxed in me is something somewhere down there, everything that is here, the cheeks, in particular the entire speech apparatus, eyes, spine, everything for some reason tensed up, i am from a village, watch on the belarus 24 tv channel, we are going on a trip around belarus, we will take a historical excursion, well, this chapel, it was erected in the year of our anniversary... cities our city turned 575 years old in 2017, but look, these are nails from the beginning of the 21st century, that is, on the nails we show the development of nail production, where it began and how it continues now 100 years later, and we will also visit the bright sights of our country, it is known

only from the archives that the temple was built ... somewhere in the middle of the 19th century. milograd culture is a tribal association that arose, settled on the territory of our country, in the south of our country, approximately, starting from the 8-7th century to ad. watch the program. the route is based on the belarus 24 tv channel . the alley i'm walking along now has a colorful name, a crossing. i'll explain

why now. when christian came to the square with a loaded cart to trade, for example, on the fish square. and there was no space there, he needed to move to another square, this could only be done along this crossing, in fact, jumping from one square to another. not far from the crossing there is another street with a colorful name: vasya krainego, you have to again to go online to find out: this is not an experienced party member, but a sixteen-year-old boy, a partisan who bravely fought the nazis. in the soviet union, such people were called pioneer heroes. there is only one in slonem. the origin of its name is connected with another famous owner of the city, mikhail kazimir aginsky, the uncle of that very mikhail kleofas, the author of the very... his stage was of such a size that

they showed horse battles and ship collisions on it. the water was also real, singers and musicians were invited from italy and poland. after the show, they could take their souls to the city's first cafehaus, a chic casino and restaurant. what dishes are there. tomatoes and boiling pots, that is, in the heart of the restaurant in the kitchen, i met larisa. larisa, hello, hello, larisa kindly agreed to tell me the secret of the dish

golenka po slonimski. golenka, also known as shank, also known as knuckle, is the part of the pork leg above the hoof. this is a classic dish that is found in the cuisine of many european countries. in the middle ages, the leg was just a shot boar. experiment with the degree of roasting and side dishes. i wonder what will surprise me with the elephant-style shank? the recipe for the shank is probably very old, they have been cooking it in these parts for a long time, but you gave the dish its modern popularity somewhere in 2001, when you started cooking it for restaurant visitors, that is, since then it has been very popular, how much.

i don’t give a little salt, i don’t like salty things, and what i think people now in our time have also begun to adhere to this, that salt, they say, it does a little harm organism, then we take a little pepper, sprinkle pepper like this, naturally on both sides, then we have special spices that are for meat, we also take mustard from pojarskaya. but i use more this mustard, i grease it a little, it is called, as far as i remember, such polish mustard, yes, you can use polish, just

a small bow to lovers of asian cuisine, honey, which larisa applies a thin layer to the pork, when the meat begins to bake, the honey, of course, will lose its beneficial properties, but it will have time to give the meat amazing caramel flavor and improve quality, a tough piece of pork, in a couple of hours it will be quite suitable for cooking , vegetable oil completes the marinating, and of course, onions, garlic, there are all these things, no, this is the secret that we do not add onions garlic here, because as they say, with coronavirus yes, there is more garlic, you need to, but each person has their own body and not everyone likes garlic, wait, well, this is the marinade for the shank, that's it, then we put this knee in a sleeve for we leave the meat to marinate for 12 hours,

baking, yeah, that is, none of this fancy incomprehensible sous vide technology and so on, is needed, the meat becomes soft only thanks to the marinade, how long does it take to bake - we set the main one, naturally, it is at a temperature of 180 ° at the beginning, literally somewhere. about 40 minutes, so that it bakes a little, when it bakes a little, we can already see, it has a little golden color, we reduce the temperature and set the steam, and then until the end of cooking, we are already watching it, for a while, well, somewhere on of course we'll set it for 40 minutes, well, let's send it on foot, yes. the poslonim-style shank is served with lingonberry sauce, which is prepared right in the restaurant. its

refreshing, sweet and sour. taste with a slight bitterness perfectly reveals the taste of meat dishes. so, what do i have on my plate? slonim-style shank: potatoes, young boiled potatoes with dill and lingonberry sauce. before i eat it, forgive me, i'll take a photo. it's really beautiful. well, it looks so... so appetizing, i want to eat it right away, well, since i want to, we'll eat it! first impression: the crust on top is very dense and crispy, but it is not burnt, just as it should be, and the meat itself has become very soft due to marinating and long baking, the meat is also very easy to cut, practically falling apart into fibers.

well, really, it is perfectly cooked. to begin with , i will try a small piece, well, i will immediately dip it in lingonberry sauce. meat with berry sauce, this is basically just a hit. and now that wow effect that i just felt. if i were blindfolded and given a blind taste of this dish, i would... never thought it was pork, it looks like maybe turkey, if you tried it, it looks like some other tender bird, but not at all like the fatty pork we are used to seeing on our plates, no, it's a stunning effect and i don't know how it could be achieved, but it's really very very tasty, it turned out that the effect. meat is not only

mine, some visitors confuse it with ostrich, and others, without going into culinary wilds, call it meat with jam, i would like to make a special compliment to the sauce, as the locals say, jam, no, it's not jam, this is a wonderful lingonberry sauce, i think it goes perfectly with a meat dish, the shank in slonsky style pleasantly surprised me, the meat is tender, juicy and melts in your mouth. at the same time, due to the baking, the shank is not at all fatty, but very satisfying. now i understand why the people of slonem chose it as the culinary symbol of their city. the recipe for shank in slonsky style: cut the meat with the tip of a knife so that it is better soaked in the marinade, salt, pepper and sprinkle with spices for meat on both sides, coat the shank with mustard and honey, it will give the meat a caramel flavor and

improve its quality. the last layer in the marinade is vegetable oil, leave the shank to marinate in the refrigerator, after 12 hours put the marinated meat in a baking bag and put it in the oven preheated to 180 ° for about 40 minutes, when the shank is browned, reduce the temperature and bake until done, serve the dish with lingonberry sauce. residents of slonim love their city very much and honor its traditions, including culinary ones, this is a must your gastronomic route, the food here is just right.

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