this is when favorite family dishes were prepared, these were pies, and various kulebyakas and all that stuff, and of course, sausages. mom always slaughtered pigs for the holiday, these were always, as a rule, holidays, family holidays and others, she always prepared potato sausage, we really looked forward to it, this was our favorite dish with my sister, we loved it very much, and my children and grandchildren love it, of course, i always... potatoes are used, regular potatoes, which are cut like this, so i have already prepared in advance, here they are cut, well, how how fry, in small strips, not very thin, but not very large, this is for the convenience of the filling, we cut the meat not very large.

very large, all this is seasoned with spices in a mortar, take a thin khishka, it is called pork casings and stretched like this on a ring, everything is very simple, this is how it turns out. well , for a villager this is not a novelty, we have an appetizing one, pierce it like this, so that the air comes out and it is in the oven for 40 minutes, this is how delicious it always turns out for us.

yes, the table was covered with a tablecloth, i had a towel, we have a very close-knit family, all the successes and failures, we have it all in common, if something went wrong for us, we never say, look, i listened to you , you did it wrong. you did it wrong, that is, because of this there are no scandals in the family, nothing, well, we went broke, we went broke, nothing, they say, thank god that he took money, that's all, i think this is the success of any business, and especially a family one, i know how to survive here, i know how to behave here, i i know who to turn to for help, i know who needs my help, this road,

when i'm driving now, well, could i ever , a barefoot girl, who loved to run barefoot, think that i would manage such a large farm, that i would work the land, that i would love my homeland so much, that i would love this village of mine, the most beautiful village on earth, the most beautiful village in polesie, this is my homeland, this is my love, this is my life, and i am happy that i... will live here, here, where i was born, where you were born, there you will find it useful, this is about me, what will happen to polesie in many years, i think that polesie will probably exist, revive, and life, life will be the key here, this is a rich land, here i think that it will be easy and free to breathe.

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 from the heart not to lag behind, the stomach sings, and the thirst for travel adventures.

there is 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 cuisine is a reflection of the history, culture and character of the people, we will show what they eat in the west and east of our country, how they cook in the pre-vinnia and polesia, we are going on a journey to make a gastronomic map of belarus. the hospitable novogrudok region has prepared the following dishes for me: lavrishevsky monastery, monastic bread, princely taste, the chembrovsky estate, the second home of adam mickiewicz and his favorite dessert. vselyubskie pretzels,

sweet buns with irish roots. i think i won't be mistaken if i say that everyone who travels around belarus has a certain gastronomic stereotype: delicious food is only available in city cafes and restaurants, and outside the city you can only eat in farmsteads. this is partly true, but every rule has its exceptions, and novogrudok is a vivid confirmation of this: in the vicinity of the city you can try the most delicious pastries in all their variations, you will be satisfied. bread is popular, these words of prayer are millions of people around the world repeat every day. and for good reason, the fact is that bread as a symbol is very important. for christianity, and so it has been since ancient times, it is the monasteries that are the keepers of the traditions of bread baking, such as the lavrisovsky monastery, i bet you have never even heard of this, and in vain, because it is the oldest of the active male monasteries in belarus and

the first called lava, but as they say, i will not climb into someone else's monastery with my charter, i will ask father evgeniy to tell me everything, hello, father evgeniy, there is a huge amount on the internet.

that they decide very important issues for the monastery there. what chapel is behind us? why is the chapel of the great martyr george the victorious behind us. it is intended to conduct conversations with the elder of our monastery, to provide assistance in this way

to people who come here with some questions, problems. that is, you want to say that any pilgrim, tourist, etc. who comes here can simply go there to talk with an experienced person about his life. yes, yes, yes, that's wonderful. they say that the reverend elisha also talked with everyone, who needed it, and through his obedience and more than modest life, he gained holiness. his relics healed the possessed and protected the monastery from plunder. according to legend, the tatars, having devastated the outskirts of novogrudok, headed for the lavrishevsky monastery. and then a miracle happened. the invaders thought that the monastery courtyard was filled with cavalry. after conferring, they wisely retreated. apparently, this is a monument to the reverend elisha, i noticed that it is made in such detail, every wrinkle, every emotion on his face is readable. yes, yes, you you know, you are right, in this regard, this monument is unique. one

moscow architect, he once came to our monastery in 2007. he turned out to be denis stritovich, whose ancestors were guardians of the lavrishevsky monastery in the 15th century. denis decided to continue the family tradition. asked what he could do for the monastery. he was asked to carve a monument to the reverend elisha. after some time, he brings us a sketch, when... he was asked, where did you get such details, where did you get such detail? he says: you you know, it's simple, when i was sculpting it, i prayed to him so that i could sculpt it in the most detail, and a miracle happened, he simply appeared to me, sat down next to me, and i simply sculpted him, then he disappeared, a miracle that i want to believe in, and i also sincerely believe that even in a monastery you can't be satisfied with spiritual food alone, you need physical food too, that's why... this is a very interesting process: a novice will

beat the beater, do you know why? and in order to invite all the monks to a meal, unfortunately, they won't let me into this meal, such 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... a library, a stable, a printing house, a carpentry and other workshops, from the former wealth today only the piecarnia has been revived, i am in the most fragrant room of the monastery, it smells of bread, a smell familiar to everyone from childhood, and i am very surprised that the bread in the monastery is prepared by the charming elena, and she prepares it in such a way that people come from all the surrounding villages for this bread, and the pilgrims do not forget grab it with you on the way back. to my question, how did this happen? elena smiles mysteriously and talks about the inscrutable ways

of the lord. how do we start making our bread? with prayer, yes, that is, when we knead the dough, we pray. coming to work, to my obedience, otherwise called, this is in the monastery, everything with which i am in contact, i certainly baptize, yeah, and sprinkle with holy water, add it. to the composition of our products and ask for the blessing of the reverend elisha, since he is the main one in this monastery and i begin work, let's get to work, apparently everything is already illuminated here, there is a blessing, i even see that you kneaded the dough in advance, it's already running away, let's get it out urgently and give it the necessary shape, today we have some mother of god bread, it contains flour and a special altar leaven, i've never had anything like this before... i went out on the week of the veneration of the cross - we bring water and flour into the altar, during the liturgy

for two days, this - the combination of water and flour turns into this version, we've been working with this for a year. the dough is ready, it remains to knead it, put it in a mold, as our monastery laurel was before, bay leaf, laurel 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 it so gently, as if a child were sleeping, i have been working for how many years, it remains to wait, work up an appetite and exactly an hour later taste the fruits of my labor, excellent aromatic bread, before we cut it and ... blowing on the crust, this is a technological

flaw, but in the monastery they look at it through the fingers, for local consumers the taste and aroma are more important, there is a mixture of so many aromas here, i feel here both the bay leaf and the root of that very sourdough that i was given to smell, and you know, a very bright aroma of honey, there is honey here, of course, this is a type of bread that is 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 has eaten even one piece, will feel full, because it is baked mainly for monks, not laymen. during lent, sometimes on days when... i'll be honest,

i didn't manage to feel full from one piece of bread, probably, you need to get used to it, but i had a snack, it's true, and received a blessing for the further journey. the hosts of travel shows like at home know exactly how to behave when visiting. and this is my instructor. today, yes, today i'm lucky, such a small one, but beautiful, very beautiful, excellent, shukran, you can say, thank you, shukran, foreign students travel around belarus, study its history and explore its sights,

good morning, friends, rooster, yes, we have it like that, good morning, and how are you? wow, that's where i came to the jungle in venezol or something, one of the oldest mosques in our territory, it's muslim, it's a muslim temple, and also share their vivid impressions, it's a treat for us, ear, bravo! how delicious it is, clean, natural, m, sweet, and such a fragrant, smell, bright summer, watch on the belarus 24 tv channel to arrange for yourself reboot, it is not necessary to go far, i love to ride bicycles, but of course, a ride around the area of ​​the city on seven hills.

friends, today i am building my route around the volozhin region. belarusian polesie, how much is contained in these words: a long history, original culture, real natural wealth and hospitable polesians, for adventures, you will be left, right, carefully, yeah, a girl with an oar, oh my god, how cool you are, can i treat him to an apple, you will be an apple, so, of course, with positive emotions, oh, this is a compass, show me.

near novogrudok there is a landmark that can compete with novogrudok castle, and the beauty is that this landmark is modern, the village of litovka, this story began with a bus stop, everything is unusual here, from the reed roof to the painting of the walls, which depict scenes from adam mickiewicz's poem "grozhina". like the belarusian joan of arc, princess grazhina, at the cost of her life , defended novogrudok and the entire grand duchy from the crusaders. litovka is a wonderful place, but there is one problem: when people come here, they take a few selfies with different beautiful installations and leave

without understanding anything. in order to comprehend the litovka and look at it from a completely different angle, you need to look at it through the prism of its creator sergey, unfortunately it won't be possible to do this now, but we will be happy to talk about sergey and what is happening here with tamara, who knew him very well and is now helping you, tourists, to get to know the litovka better, hello, tamara, hello, what a wonderful place this litovka is and what a wonderful person, sergey? litovka is a fairy tale that he created, litovka is... a search, therefore litovka is a perpetual motion machine that will always change, sergey said, and the construction of litovka will never end, and this seems to be true, after sergey passed away, his daughter continued his business, but what has already been created will be enough for a few hours of inspection. at the entrance, like a guard, we are met by golden

gates, tell us about them. this is not just the golden gate, these are big. kabbalistic gates, as sergey said. litovka makes a strong impression on everyone, but some are so touched that they decide to understand all the symbols and fantasies of its creator and come here many times. and this is the symbol of litovka, which was invented by sergey and the people, the artists who worked here. this is a sacred blizzard. everything you hear before litovka you see is a sacred blizzard. and as an opposite to them, in litovka there is one place that is downright terrifying, this is a hellish bedroom, in general, litovka has as its goal

provocation, so the hellish bedroom is also a provocation, at the same time it is a very bold move by the owner of the lithuanian, who shared his fears to warn people about the danger. that's why sergey converted the potato cellar into a bedroom for his best friend who loves to drink. so you come home after a party, go to bed, wake up, never see all this again, not exactly, it would definitely work on me, but i can abuse not alcohol, but food and am ready to move on in her search. i asked for dessert for a reason, because this is also a dessert with a history, 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 poppy seed cake called czembrow. czembrow is the name of the estate, whose manager was adam mickiewicz’s grandfather, and where his parents met. the then owner of the estate even became the poet’s godmother, and... the estate itself is considered to be the prototype of the manor in the poem pantadeusz. mickiewicz often visited the estate and considered it his second home. and from there this recipe, that is, it is actually a recipe of tribes adama 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 managed to do it. what kind of book is this? oh, this book is called tried and good. tasted deliciously. and good, and good.

tamara is proud that her cake differs from the two-hundred-year-old one only in that she does not grind poppy seeds with a pestle in a clay pot, but grinds them in a coffee grinder. otherwise, it is identical to the one that the great poet loved. we listened to the story. it's high time to try it on taste. so, the appearance is just fantastic, it's fantastic, it's a culinary masterpiece. i honestly don't have a sweet tooth, but

this is not sweet at all, but i really want it. i ate the first piece, i couldn't even say anything, i just cut myself some more. it's tender and it's not sweet, not so sweet that you want to wash it down, you don't want to wash it down, you want to enjoy it, and i would also like to note the texture of the filling and the crust, it's a poppy seed soufflé covered with a crispy crust, and the crust, and it's not sweet, not salty, it's almost tasteless, delicious not are created by powdered sugar. i warn you, eating this cake will inevitably 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.

not far from novogrudok, in the village of vselyub , there is the oldest catholic church, and the place here is very interesting, i wanted to learn more about it, so. decided to get acquainted, yes, introduce you, ksenas vitalievich, hello, ksenas vitali, tell us about this place, the place is very unique, because in this place there is a catholic church, the most ancient, as it turned out, not so long ago i learned about it myself literally 6 years ago, as i arrived here. today little is known about the history of the church, it was built before 1433 in the gothic style, at the end of the 14th century during the reformation it was transformed into a calvinist church. but less than a century later it was returned to the catholics, it was rebuilt several times, but managed to preserve its style. it acquired its modern appearance in the second half of the 19th century, when

a bell tower was added to the building. you can immediately see that the temple was built in the 15th century, look at how low the doorways are, there were much fewer people, now you have to go through like this, oh, and the stairs are so narrow, the church does not impress with the richness of decorations and the abundance of frescoes, all attention is focused on the altar, but what it can really boast of is the acoustics.

it, there are gazebos, a play area and a rod, you can relax in nature, cook shashlik and fish, there is a coffee shop at the temple, where you can not only drink coffee, but also treat yourself to local culinary the attraction for which i came: this is an old vselyubsky pretzel. when they told me that they would show me the process of making a pretzel, to be honest, i expected to meet some granny, at the very least, who would make this pretzel for me, here... staff young man, hello, dima, well, dim, since you are the keeper of ancient recipes and know how to make this pretzel, although i will repeat once again, for me this is very surprising, let's cook, first we will work on the dough, and for this we will take warm milk, pour into a bowl, add 200 g of sugar and yeast, mix

the ingredients. next, the yeast should go to a warm place to start working. while the yeast is working, you need to mix the remaining ingredients: flour, salt, melted butter, mineral water, the secret ingredient is mint, and the couple, which, by the way, has already been infused, we, i believe, are ready to lower, so we can add the dough, pour in, mix well for an hour. leave to infuse, well, it should we rise, naturally, when the dough rises, we divide it into eight parts, we connect the two ends, we hook them, as if they did not come apart later like this, and we create such a rope from the dough, well, and the biggest surprise for me was the fact that after we make this pretzel, we mold it, it needs to be scalded in boiling water, so we have

here ... grease it with beaten egg, sprinkle with spices, poppy seeds, caraway seeds and coriander, everything to your taste and send it to the oven. recipe for vselyubsky pretzel: mix warm milk, sugar, yeast, it is better if they are live, not dry, and send the mixture to a warm place so that the yeast... works 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 again set aside for an hour or two, to infuse, then divide the dough into eight parts, form two sausages from each, from which we braid pigtails, give the pigtails the shape of a pretzel and scald for a few seconds in boiling water, then

put the pretzel on a pre- grease. oil a baking sheet, grease with beaten egg, sprinkle with poppy seeds, caraway seeds or coriander and put in the oven,

the freshest bun and mint, mint really gives it some originality, and

you can hardly hear it, well, that is, i don’t feel the taste of mint, but some kind of incomprehensible aftertaste is so refreshing, yes, as if you were chewing menthol gum, it’s in this krindel. with such baked goods, which are baked in novogrudok, you can easily forget about everything and overload your stomach with culinary excesses, with me and happened, will you be able to resist eating goodies, only your experience will show. fertile, so you want to share, create

and develop, carefully preserving traditions, in the name of a successful and... future, where everyone's contribution to the common cause is significant, and life with those around you in unity and love, that's true happiness. it's always warm here from spiritual moments and familiar views.

nikolay, built in 1818 by the butchered gentry, shchyt. the temple was built on the kurgan in the butchered palyashutsky style, its end capstone was built in 1876, when it was there was a tent tent.