art graphic faculty, here are shown sections of the starry sky with the names of constellations and letter designations of stars, there is no map below, that is, if we close this picture here, according to this picture, according to the map they should indicate that guys, this is the big dipper, this is the big dipper, here is the constellation... and then when they open it they look, and whether he named it correctly, and then the assessment, ten, a movable map of the starry sky, with the help of a movable map of the starry sky, we can establish for our latitude of the city of vitebsk, 55° latitude, north latitude, we can set it for any month, for any day, specify the time, then

here we will see what constellations will be visible in the south, in the east, in the west, in the north, for example, at 22 o'clock we set it, well, for example, on march 15 at 22 o'clock and we see that in the south the constellation of leo is very well visible, the constellation leo, hydrosextant, ursa major, it will be almost above our heads in... here the constellation of swan in the north in the east, this is the head of the snake appearing, and here the constellation sets, the most beautiful winter constellation is the constellation of orion, the brightest star in the starry sky, it is a big dog, the star sirius, these photos were given to us by cosmonaut oleg germanovich artem. his parents

live in vitebsk, so he comes here, well, especially after flights, his first flight was in 2014, and he came to us at the university, met us, he liked the astronomical complex, so after the second flight he also came to us , gives us photos, here are his... painting, it is he, the moon, it seems like there is nothing special, but the moon captured the history of our humanity,

because when galileo looked at the moon and observed these craters, then already in the 17th century , individual objects on the moon began to be given designations, dark objects were called seas, because well , dark, then a sea, everything, a sea of ​​clarity, a sea of ​​rain, a sea of ​​cold, craters also began to be given names. began to be given names, so it's amazing, guys, there are craters on the moon named after belarusians, between the fifth and sixth floors there are photo by yuri naumovich lipsky, and the very first pictures that were received by soviet devices, the very first pictures of the other side.

this is in honor of the belarusian, astronomy is responsible for the whole earth as a whole, someone is responsible for water, for air, we are responsible for the earth as a whole, the universe in time, it is infinite, so we can live infinitely, if only we can, the earth is the cradle of reason, but you can't live in the cradle forever, we, in fact, with you ... just little children, we still on

earth have not figured out each other we push each other, but they simply don't pay attention to us, just like, for example, why should i get acquainted with a first-grader, it's better to get acquainted with a woman like you? so other civilizations are the same, they are looking for people like themselves in their minds, now through the internet you can get acquainted with a team, with individual astronomy lovers, in belarus we have people who supervise.

astronomy can elevate itself, it is necessary to live in and here is some astronomer, therefore, and through harmony with the cosmos, which means in harmony with

the cosmos, it is not to do harm to anyone, only goodness, love, this is what will conquer everything. guys, let's love each other. fertile land, in caring hands our main wealth, when the joy of what has been achieved so much wants to share, create

and develop, carefully preserving traditions, in the name of a successful... happy future, where everyone's contribution to the common cause is significant, and life with others in unity and love, this is true happiness, here there is always warmth from spiritual moments and... their views together at the same table. belarus 24, what unites us. the project was created with the support of the national tourism agencies and the ministry

of antimonopoly regulation and trade of the republic of belarus. when the soul pushes to move forward, and from the heart not to lag behind. gives the stomach, and there is a thirst for travel and adventure, on the way you like to eat somewhere, always, the food is just right, belarusian cuisine is not only potato pancakes, see for yourself, because the cuisine is a reflection of the history, culture and character of the people, we ... show what they eat in the west and east of our country, how they cook in the pre-vinnia and polesie, we go on a journey to make up a gastronomic map of belarus. today i am heading to

lunenets, and i am going to get acquainted with the polesian breed of horses, miniature horses that you just want to put in your pocket, learn the secret of polesian fish soup, be careful, island lovers may like it too much, try what lunenets tastes like, three dishes that claim. i came to lunenets in order to correct a fatal mistake, the fact is that i used to call this city incorrectly, luninets. to understand the history of the city and in general, what is correct, luninets or lunenets, will help me inna, hi, hello, what is the correct spelling, lunenets or lunenets? lunenets, and now a tricky question, why? village - big lulin, now it is the village of lunin, luninets district, moved to such

a swampy area, moved away from her fellow villagers - built a house for herself here, when people passing by asked who lives here, they were told luninets, that is, a native of lunin, remember it all, we never say lunenets, we only say luninets. it may seem that the place of our meeting was chosen by chance, but this is not so. for behind us is the oldest building in the city, this is the building of the kroevesky museum, and the building was built in 1929, this is the former home of the jew isaac levin, at different times on the first floor of this building there was a shoemaker's workshop, a bookstore, and also a grocery store. yes, what this building has not told in its lifetime, although in fact it cannot be said that it is so ancient. this is what interested me. inna, i have traveled across belarus in parts across, when

they tell me: the oldest building in the city, i i can immediately imagine 1.400 some year, your oldest building is 1929, why did this happen? because during the great patriotic war many buildings were destroyed were already being rebuilt after the liberation of the city in 1944. the city was rebuilt practically from scratch, for which the residents of lunins expressed their gratitude. builder and architect. there are really many monuments in the city, each symbolizes its own milestone in the history of the city. but it all begins, of course, with the first mention of lunins. the coat of arms of lunins, by the way, is very eloquent, there are arrows that show the four directions of the railway, the junction where luninets is located, and labelia dortmanna, which grows only on lake beloye, which is not far from here. lake beloye can rightfully be called a natural monument, it is an ideal oval shape, and the water in it is crystal clear, which is a real

rarity for polesia. what makes this place even more magical is that the labelia that grows here is not so easy to find, it is listed in the red book. however, polesia can be called a real box of gems, what is there you just won't find it, so i'm heading to kazhan-gorodok, which can be called a real paradise for animals. polesie is famous for everything, cranberry swamps, mosquitoes, excellent fishing, and also for the amazing pedigree horses and donkeys that sergey breeds. sergey, good afternoon, good afternoon, tell us about your farm, pedigree horses, polesskaya vypraznaya breed, there are only two of them in the republic, horse farms, ours and stolin district, two farms for the whole republic, what an exclusive it turns out to be, polesskaya upraznaya breed, the appearance of the breed may not be the most ancient, but very interesting. well, it was

a long time, a long selection, each owner selected a horse for himself, calm, balanced and small, which required little effort. our villagers on these polesian vypryzhnykh in winter transported them to boats, the walls were transported from across the river, they were put in a boat, this is a heat-resistant breed, since it is small in weight. if only there was some injustice, yes, horses have such beautiful names, and as voslik, he is in

it's not his fault, so immediately shrek, let's go introduce, let's go meet handsome sherek, well shrek, greet the guests, hello, handsome, hello, hello, don't be afraid, i 'm more afraid of you myself, listen, can we take him out for a walk, because he can already go home to himself. lets go, well, let's go, let's go, let's go, guys, it takes a lot of strength to hold this upright.

well, what a voice, any singer would envy such power, a single scream can be heard at a distance of up to 3 km, so a person with a broken it's clearly not worth competing, i've already learned this from my own experience, i want to ask you a culinary question, do you cook anything from meat, horses, horses and so on, well , horse meat is a common delicacy, that's why i'm talking about kazakhstan, about food, these five horses that we took, they wanted to send them to kazakhstan, but we were informed in time that they were being sent to kazakhstan for meat for sausage, we

got our bearings, went and bought them, the question was provocative, because i can't understand and... my heart can't accept this either maybe even a stomach, how can you, excuse me, eat a horse, especially such a beautiful one. i am glad that thanks to sergey the horses have started a new life. one of the stallions will soon even go to kobrin, to the children's and youth sports school. i like success stories like these. sergey, we will not eat horses, but we want to eat. what do you think from a culinary point of view can... personify polesie ear, ear, ear, ear, polesie polesie ear, and why not, i have not tried polesie ear yet, the special flavor of polesie ear is given by the fact that they cook it outdoors, as for me, delicious food and a beautiful view is the best combination, there is no better connoisseur, ukha in polesie, than

vasily, vasil, good afternoon, good, how is polesie ukha different? from any other fish soup, well, real ukha too, i can list them in order, with pleasure, and you write down, we peel the potatoes, wash them with running water, running polesie water, polesie water, pour in water, how much, well , we need, light a fire, which we have already done in principle, yes, and boil the potatoes separately, before boiling we throw in five bay chanterelles, two onions and cook, 5 minutes after the water boils, add salt, usually this is done immediately, but in our case it is important to choose the right time so that the potatoes do not absorb all the salt. boil for another 5 minutes and then throw in the fish, and not just any, but carp and grass carp. carp and grass carp, but poleska sounds really

delicious. in general, after listening to your recipe, vasily, i realized that poleska is ... quite simple: finely chop and crush two heads of garlic so that it gives juice, then add black pepper, pour in the fly, how long should it steep? 10 minutes,

10 minutes, drink? no, everyone, if you... took a mug of fish soup for yourself, you, if you like garlic and pepper, you add a spoon to your mug, this is a very important point, i thought that we would actually pour this whole cup into the cauldron, into the pot, yes, but no, that won't be it, well, let's wait 10 minutes, i can't wait to try it, to work up an appetite, i decided to walk along the lake and came across some flat-bottomed boats, in polesie a boat was the main means of transport when they poured... rivers, otherwise it was impossible to get home or to the store, thanks to the flat bottom and shallow draft, you can move on a flat-bottomed boat in shallow water and put a load, or horses. the boatman was at the back, with the help of such a large oar, he moved the boat, and the horse stood in front. with such a physical load, i can imagine what

a brutal appetite the poles men had, to my joy, the fish soup was already ready, all that was left was to serve it correctly. you know, this is a real fishing ritual, we take out each ingredient, each piece of fish, and salt it, without fear that it will become from... we move to the table, just look at how much there is, here they are, the hospitable paleshuks, i could never even think that we would try the fish soup at such a chic table, look at what a wonderful presentation, we eat the fish soup not from plates, we have it separately, separately the fish soup, and the fish is laid out separately, that's right, right, everything is right, this is done so that everyone has their own portion, it's not for nothing that

they say, in a big family they don't click their beaks, here, if we had put a common tureen, i am sure that someone might not have gotten some fish soup, it is too delicious, you know, there is a charm in all this, and fish soup in a cup warms your hands and soul. and it is cooked with soul, during the preparation it was a whole mystery for us, so i am always expecting some kind of trick, how to do it correctly, how to drink it correctly, with a spoon or straight from the cup, no, straight from the cup, the perfect broth, just perfect, moderately salty, very tasty, and i suppose that it probably tastes like that because there is once two types of fish, which we talked about, two types of fish, on alch wood. these are the details that make poleska ukha special, not like others, but still for me the distinctive, main ingredient is

rababu. vasily, and i communicate with rababu for the first time, right? i have never seen this outlandish thing. how much rabab should be added to the ukha? for example, one spoon is enough for my course. well, let's start. with one spoon, mix, raise one garlic, and add it to the ukha, well, for the polesian heroic health, you are right, no more is needed, the fish soup instantly became spicy, spicy with a capital letter, garlic and black pepper, plus the perfect broth, this is the most delicious... fish soup, usually garlic is not added to fish soup, but in vain, thanks to it the taste became richer and more interesting, if you like to experiment with spicy, you can also

add a piece of ginger to the broth, in the oriental style, very good, i would also like to try the fish, now you can please, you can, we take the fish and m, now this perfect culinary puzzle has come together, fish soup: po poleze with rababu is delicious. i had a rest in nature, it's time to return to the city. there are still many interesting things waiting for me in luninets . the economic indicators in the usa are now approximately like this.

of course , there are many monuments to steam locomotives in belarus, but this one is especially attractive. this is a monument to the 120th anniversary of the levsk railways, since in 1886 luninets became a junction railway station and traffic was already going in four directions to vilna, gomel, sarny and pinsk. they say that visitors were met by a beautiful stone station, the doors of which were opened by a doorman. during the great the station was destroyed for almost a decade in this place there was

a vacant lot. the station services. were in trailers and unsightly houses, the first railway line was built in 1886 on the station square, but in 1959 the station was rebuilt. as far as i understand, luninets became a city precisely because the railway runs here, right? that's right, in 1884 in lunitsa lunen became a junction railway station, since lunen... this is one of the most important transport hubs of our country, many people have visited here, some very famous ones too. in memory of this, their names were immortalized on the plaque that adorns the station building. a huge number of writers, poets, tolstoy, and even emperors, nicholas ii came here, but i see that there is one more place on the plaque. i will come here tonight and add my name with a marker. the station is the heart of the city

and this is easy to confirm. even just looking at the names of the streets: here is vokzalnaya street, here is zheleznodorozhnaya street, here is privokzalnaya square. previously, privokzalnaya the square was central, the only thing that has not changed here for many years is the pedestal, the monuments on it have changed. if under poland there was a monument to pelsunsky, a little later a monument to stalin appeared here, and modern luninets chose karl marx as his hero, whose monument still stands. if you look around carefully during a walk around the city, you can find many interesting things for yourself. pay attention to the balconies. nothing surprises you: there are balconies, but there are no doors to the buildings, although there used to be these doors. the owner this building had two daughters who opened the doors and gave piano concerts in the evenings for all the townspeople who wanted to listen. however, there were other entertainments in luninets. once upon a time, about 100 years ago

, there was a cinema on this site, its size is indicated by the remaining foundation, in the basements of the cinema there were drinking establishments. now closed. in luninets there is some special passion for remaking cinemas into something else. in this building 100 years ago there was also a cinema, now there is a cafe. but over time, harmony was achieved. cinemas stopped cleaning, they just started to combine them, for example. with a butcher shop. one of the main attractions is, of course, the church of the exaltation of the cross. its history is not very rich. the church is only about 100 years old, but what is definitely worth noting is its beauty. traditionally, the crescent on the orthodox cross symbolizes the victory of light over darkness. now look closely at the crosses of the church of the exaltation of the cross. the crescents on all the crosses have sharp tips. and the cross looks like an anchor. church

built in a retrospective russian style, which is also described as idealizing the past. the architects sought to repeat the works of art of past eras, but modern. they did not deny the technology, once upon a time there was a wooden church on this site, and as it usually happens, a stone church is built when a wooden one burns down, but here it is a completely different story, this story can be called a market approach: the wooden church worked for a long time while the stone one was being built, as soon as the stone one was built, the wooden one dismantled and sold to a village in the pinsk district. now i understand why there is a monument to karl marx on the station square in luninets, which says: capital. and this is not the only example of the resourcefulness of local residents. around the same time , the church of st. joseph was built in luninets and the material for it was obtained in a very interesting way. in 1920

, the sleeper impregnation plant was closed in luninets. it was completely dismantled, and the bricks were used to build the church. walking around the city is a pleasure. i didn't even notice how time flew by, evening came. and what does it mean that it's time to have a snack. in every small town in our country , soviet-style restaurants have been preserved, this is a restaurant with a capital letter, someone is biased towards them, but i personally believe that they are the keepers of the traditions of belarusian cuisine, or rather, it is not the restaurants that keep the traditions, but the people who work in them, such as lyubov ivanovna, hello, lyubov ivanovna, hello, and i will ask. but to cook for me several dishes, i don't even know what about we are talking about for now, which can personify lunenets, and which they really love and cook here for a very long time, and lyubov ivanovna tried, today lunenets

is represented by such dishes as bean soup, millet porridge with pumpkin, girly pancakes. let's do it this way, lyubov ivanovna: i will try the dish, and you will tell me about it, okay? okay, okay. i'll start with the main dish, posolevka, oh, what a beauty, it's falling apart, yes, because they should separate grain from grain, that is, this is not a casserole and not some kind of bean grandma, just like the old belarusian pilaf, yes, yes, that's how they used to cook it in the old days, when i was little, grandma cooked it and i can still cook it, i wholeheartedly support the idea that culinary traditions should... fat, but there's none here, put the bean paste on your plate, it will pour out

, i expected that while i was there and there's none, that's basically how you managed to make a dish in a pot with pork, but make it lean, because the pearl barley and beans became fatty, the dish is cooked until... having tasted it, i can say that the beans have a taste soft and tender, and the meat perfectly combines all the ingredients. what other variations of bean soup are there? is it possible, for example, to remove the meat, add dried fruits, prunes, you can do it with prunes, with dried fruits,

we did it with everything, but it will be a dessert too, it will be a dessert, but this is when lent, indeed , you can't eat meat during lent, but i'm sure that even without it, you can eat bean soup to your heart's content, beans are rich in protein, but at the same time they don't... make you feel heavy, so it's a great replacement for meat. lyubov ivanovna, let's go let's move on to the second secret. remind me what this is? this is millet porridge with pumpkin. people call this porridge golden. when concluding a peace treaty, princes always cooked millet porridge together, a confirmation of friendship and agreement. the well-known saying, you can't cook porridge with it, came from this tradition. standard taste, wonderful milky. millet porridge is correct, but pumpkin here plays the same role that citrus fruits, such as grapefruit or orange, play in overseas dishes, it gives the dish, essentially a sweet milk dish,

which children will surely like, it adds sourness, and that lightness which, in principle, fruits add to any dish, yes, pumpkin is universal. it can be sweet , it goes as a side dish for meat, and pumpkin juice is also made from it. if you take care of pumpkin dishes in advance, you can please yourself all year round. even at room temperature, pumpkin can. right up until the next harvest. well, and the last one.