go primitive and bland, no, simple, but delicious. belarusian kulage, it's better to try once than to hear 100 times. mstislavl is located in the very east of belarus, 300 km from minsk. getting here from the capital is, let's say, downright troublesome, but all the transport inconveniences are more than offset by the pleasant surprise of what you see. i drove around. but the first thing that catches your eye is its modern geometric layout with strictly parallel streets. while in most belarusian cities, streets diverge from the center in arbitrary directions, as they see fit. no less surprising is the fact that there has never been a central square in the city.

here, in accordance with the name, stands pyotr mstislavets. in 1564, he, together with ivan fedorov, published the first russian printed book, the apostle. although this happened almost half a century after skarina printed his bible. for russia during the time of ivan the terrible , this was a huge technological and humanitarian breakthrough. unfortunately, i note that the modern interpretation of this hero would look like. now it’s something like this: the ussr was the most reading country in the world. modern children choose electronic gadgets, and the place of bookshelves in our homes is occupied by huge tv screens. and here come those few for whom the smell of books and the rustle of paper pages are still magic. mstislavel would not be itself if it limited itself to one monument to its most famous native. if on the central square we are greeted by a printer in his years with his book in his hand, then 100 m away from him

young peter is still only thinking about his great educational mission. it is interesting not only in itself, but also because it is located opposite the church of st. michael the archangel, built by the jesuit order at the monastery. once it was a real cultural center, where famous scientists came, and noble families sent their children here to study. the monastery even had a pharmacy, which sold the most modern medicines, made according to... the latest word in education. today, in the temple, founded at the beginning of the 16th century, it is impossible to guess the original features can be done with great difficulty. over the past 200 years of its existence, the temple, as they say, has suffered. in tsarist russia, it was converted into orthodox, in soviet times , a cultural center was opened. people danced and watched movies here. later, the culture moved to another building, the temple fell into disrepair. today , work is underway to preserve it. city, there are many

interesting places, attractions, stories and artifacts, and it would seem that what other reason is needed for a tourist to come here, there is one, the knight's fest, it takes place in mstislavl since 2008 and annually attracts hundreds of tourists who from the very morning begin to storm the castle hill, among knights and ladies, buffoons and jesters, onlookers of lovers of historical reconstruction on a wide path will not push through. as in the lenin mausoleum in the soviet years, they all want to get into the countryside, today it is a high chistokol, and earlier a serious defensive wall, between two rows of logs they poured a mixture of sand and stones, which made the wall very strong fireproof, it fenced off an impressive area territory, in the center of which was the prince's house, on the southern side a wooden church on the edges of the houses of ordinary residents. above all the buildings towered an octagonal.

don john, a fortress within a fortress. it was needed in case the enemies still broke through the outer defense. then the defenders and residents of the city closed themselves in don john and defended themselves further. in order to hold the defense, the soldiers needed food, water and weapons. therefore, don john, in fact, was an uninhabited tower. there was an armory, warehouses with provisions of its own well. this don john is a new construction, but is considered to be a fairly accurate copy of the historical one, which was slightly higher. this was confirmed by archaeological excavations. castle hill is easy for archaeologists. they have already manually sorted through 600 cubic meters of local soil and extracted 7,000 items from the 10th to 14th centuries. the most interesting of them have become exhibits that can be seen here in the archaeological excavation turned into a museum. this is a real castle settlement. and the most interesting thing is that they found remains here. this is

paradoxical and not typical, why? because that houses were built of wood, it was simply dangerous to have a fiery production inside the city, but nevertheless they took the risk, on this same... hillfort they found a birch bark letter. this find became a real archaeological sensation. firstly, the letter dates back to the 12th century, which allows it to be considered the oldest birch bark letter found in belarus. and secondly, the document has been preserved in its entirety. before this , only two fragments of letters were kept in our museums, both were found here, in mzdeslavl. but most often during excavations they find dishes, clay, wooden, glass. to live, you need to. eat, so the issue of nutrition has always been given the closest attention, another thing is that the opportunities were much less before. what did a typical medieval kitchen look like? well, no, not at all: in the middle of a huge room there was a fireplace, there was a hole in the ceiling. it is very simple, but

very effective, because this system helps to use the heat of the fireplace to the maximum, a huge cauldron was usually hung on a huge wooden beam. we are used to considering medieval cuisine primitive and tasteless. indeed, culinary colleges and michelin restaurants did not exist at that time. but haute french cuisine did not appear out of nowhere. in the middle ages , people knew how and loved to cook. so, we are in the middle ages. three meals a day certainly did not exist then. for breakfast there was a glass of water and a piece of bread. lunch was also quite light, some drink was drunk and very low-calorie food. but dinner, which began at 3:00 p.m. could last until 12, turned into a real gluttony. and this was unusual for us, first second tea. a dozen plates with a variety of food were placed on the table. rich people feasted especially heavily, no

worse than the ancient romans and greeks. some had to be literally carried out from the table feet first after these feasts. the church naturally had an extremely negative attitude to this indulgence: a hearty breakfast was considered a manifestation of carnal weakness, and a hearty dinner was an immoral act, however, even a normal evening meal of that time would be considered excessive today, because people living in a virtually one-time regime food had to be eaten in pro. well, and of course, the head of everything and the main food of the middle ages was bread, it was eaten, used as plates, cutlery was wiped with the crumb and even... used as a lining under a hot dish, so as not to burn yourself. the main competitor of bread in those days was porridge, but that medieval porridge was very different from the modern one, it was very hard, it could actually be cut with a knife. the poor, as a rule, ate

oatmeal, and rich people porridge made from wheat flour. today we can only imagine what this porridge looked like and tasted like. by the way, the mstislav fest has its own taste, it is the smell and aroma of the medieval pickles competition of ancient mstislav. tell me, please, what is medieval in all these dishes? oh, there is meat here , look, medieval, knuckle, hunting, field hunting, today we went hunting , it was your husband who went, of course, no, it was the housing office who went, of course, well, that is how modern times are different. the middle ages, before men went hunting, now they lived komanhoz. for dessert, medieval cooks offered kulaga, boiled to the consistency of jelly, a sweet and sour mixture of rye flour and fresh wild berries. similar dishes are typical for all east slavic cuisines, but

each of them has its own characteristics. in appearance, like a very thick jam, and in consistency, like jelly, we'll try it now. delightful sweetness, and clearly not typical for modern times, honestly, why, because it looks like but it doesn't look like, it's definitely, correct me if i'm wrong, freshly grated raspberries with flour and honey and honey, yes, that 's right, you see, you guessed it all, delicious taste, earlier kulaga was used not only as a delicacy, but also as a medicine, they say it helps well with... stude and streshche, and we also have tsybriks, look, how are tsybriks different from yumbriks? and tsybriks are from tsybriks, and yumbriks are yumbriks, i see, there lived tsybriks and yumbriks, no joke,

what is it? it's potatoes, onions, pepper, butter, egg, salt, all this is mixed and such tsybriks are made, at... it seems that tsibriki should taste like potato pancakes, but from the first taste it becomes clear that these are completely different dishes, tsibriki are lean and filling, you can eat them with your hands , dipping the ball. with pleasure. historians say that if a modern fisherman got into the middle ages, he would want to stay there forever. there was

a lot of fish. in the thames you could easily catch sturgeon, in our latitudes - carp, salmon, trout, grayling, bream, tench or pike. what recipe is this pike prepared by? the recipe is described here, our pike is open-faced, seasoned in dry white wine, sparkling, with lemon, this is clearly, clearly not a poor man's recipe. yes, because to take a pike and pour it over, well , a festive dish, festive, a holiday already once a year, yes, we tried, we didn't sleep all night, we caught it, well, you marinated it in white wine, and in sparkling wine and baked it in the oven, you didn't bake it, the pike is boiled, but it is cooked, that is, you cooked it in white wine, yes, i couldn't, honestly, fish soup is good, but the head of everything is the ear, this is one of the most ancient russian liquid dishes about the parents of all russians soups. in the middle ages, fish soup was prepared using a strong rooster broth and it was

incredibly tasty and aromatic. in the finished dish, the rooster meat had a fishy flavor, but the fish itself was neutral. i wonder what recipe they used to prepare this dish for the fest. i'm trying fish soup. you know, your medieval fish soup is very similar to the usual classic, modern fish soup that i used to... i eat this, although the recipes are modern, but the taste is excellent, the fish soup is rich, aromatic, just what you need, but you can't stay in one place for a long time, so i move along the table with treats further. our prince has a tradition, kostya, to honor with bread first, try bread and with the prince's prediction, i try, wonderful. he is bread baked in the oven, and dostminom, what beauty,

rye bread, and where are the predictions, take it, you have chosen a piece, read what the prince gives you, what order does he give, the matter that scares you most, the prince says, must be done first, i am very afraid to try, here is that dish, i will go try, a healing drink for heroic. strength, yeah, and the kushins what, i'll take this stuffing, it will be heroic from strength, and this is useful for male strength or for heroic, for human, for life, there is no alcohol here, mm, i feel that this is tea, this is herbal tea with honey, what do you feel? i feel honey, lemon, right, i don't feel anything else, i feel

incredible pleasure when i drink this, and milisa is there, there is a miracle herb, the heroes of our program are outstanding people,

the minute format allows us to talk about what is happening in belarus and the world, to take a linguistic walk in the company our guides, and find a new place on the map of belarus, which is definitely worth seeing, and also offer projects and films that will certainly become your favorites, this and

much more awaits you in the project ether 24:7 watch on the belarus24 tv channel. from the bread veds, you can also get acquainted with the spectacles that the mstislavsky fest offers to viewers, the most crowded and loudest near the tent of regulars of the holiday to dear guests, now there will be a shot, do not be afraid, small, close your ears, most of the viewers just watch, and the most brave, for example, i participate in their interactive, when i say a shot, open your mouth immediately, quickly.

the force of the shot from the hand-held martyr amazed my imagination, knocked our operator off his feet, we needed a few minutes just to come to our senses, and the scottish infantrymen at this time are already demonstrating their combat skills, their theatrical show with blades and flails is as close to a real battle as possible ...

there is plus armor, how long will you last, i hope 15-20, hot, yes, hot even dressed, good, okay, i wish you luck, that's it real men, they are capable of not just walking in armor in the heat, but fighting in them in one of the medieval battles that replace each other from morning to evening, oh, here we have an oak tree left alone in the mountains against two fighters from lucerne, quite fiercely. while the lovers of the middle ages break their spears on the resting place, i go down to the castle hill to visit the medieval temple. this majestic white structure is visible from any point in the city, it attracts the eye and seems to invite you to come closer. meet: the carmelite church is considered the easternmost monument of the vilnius

borok. it could have decorated any city, but chose mstislavl. its official. name is the church of the assumption of the virgin mary, it is the most valuable architectural monument of the city. its construction began in 1617. 2 centuries later , it was reconstructed according to the design of iagan glaubitz, the most sought-after architect of the grand duchy of lithuania of his time. he coped with the order brilliantly, and the temple served the faithful for several more centuries. everything changed in soviet times, when the temple became a warehouse. instead of church utensils, barrels of pickles were rolled into its basements. the salt has so ingrained the floor that it continues to destroy the foundation, but the temple, built for centuries, stoically endures all the hardships that have befallen it. today it is under reconstruction, there are scaffolds inside the temple, but the main attraction of the temple can be seen through them. these are 20 frescoes from the 16th century. they are famous for the fact that in addition to

traditional, religious subjects, they reflect secular stories. two of them tell about the events that took place in 1654 during the war between russia and the polish-lithuanian commonwealth, when russian troops under the command of prince trubetskoy besieged mstislavl for 4 days, when they took the city by storm, they staged a brutal massacre, which was called the trubetskoy massacre. they say that the frescoes are a local exclusive, there is nothing like this anywhere else in belarus, but the mstislav medieval fest is also a unique event, so i am returning to... meet natalia, she spends her days and nights at the knights' fest, actually, as a cook in the middle ages, who lived in the kitchen slept right on the floor. natalia! something is boiling in a pot, frying in a frying pan, what are you cooking? we are preparing a national belarusian dish, kulesh. it is difficult to say that the dish is national, but

it is certainly ancient. the word kulesh itself is of hungarian origin, it sounds similar to goulash, with which it definitely has common features. in belarus, the dish has been known since ancient times, almost since the end of the 15th century, it is a simple to taste ... that we added them to our dish. our ancestors often cooked it on hikes or in the field during harvesting. in an attempt to diversify the taste of the dish, they threw herbs growing

around the cauldron, wild garlic, and thyme. when the meat is cooked, our broth is ready, we fry sausage in parallel, poked with a finger, with onions, with onions, then throw it in there. yes, we will throw it in now, let's. like this, they say, you can't spoil porridge with butter, elena adds, shark's fat, so in addition to finger-pickled sausage, you can add cracklings salanina to it, judging by the amount of sausage falling there, this is a rich dish, a festive dish, there will be a very rich broth now, here it will boil a little, and we will make a filling from flour and water, that is, this is what happens.

gradually pours into the water, carefully it turns out something similar to pancake batter. stirring so that there are no lumps. oh, what a rich, fatty broth we got, but that's not all, it will be much tastier further, we pour a solution of flour and water into our almost ready. so we stir very hard and at the same time you need to pour in so that there are no lumps, it's all distributed evenly, boils and boils a little bit and it’s ready, at the end of cooking you need to add finely chopped garlic, it will give such a piquant taste for gourmets. kulesha is especially good in winter, early spring, damp, chilly autumn, in rainy, inclement weather, as for the time of day, it is best suited for

breakfast, before a long journey or hard work. there is kulesh at night, it’s a bit heavy, but now it’s the middle of the day, it’s time to move on to tasting it. the soup is very thick, i have it feels like if you step away for 5 minutes, it will thicken completely, harden and turn into... aspic, but that won't happen, it won't happen, because i'll eat it. so, what can i say: the meat gives the dish its flavor. most of all, it's the spicy, homemade, finger-pushed sausage. the pork flavor is much less pronounced in comparison. they add spices to their spicy note. kulish has a very interesting texture, it's meat jelly with flour, and the flour is very good, distinctly felt on the tongue. if i were allowed to try it with my eyes closed, i would say this is a onion soup puree. recipe for belarusian

kulish. put pork bones with meat in a saucepan, fill with water, put the saucepan on the stove and bring to a boil. reduce heat, put onion, carrot, garlic, bay leaf, pepper mixture, salt in water. and cook the broth for an hour and a half over low heat. at this time , cook fried onion in a frying pan with a finger of sausage. from the finished broth, take out the bones with meat and vegetables. strain the broth, then throw in the fried mixture, let the liquid boil, and make the filling from flour and water. its consistency should resemble pancake batter. pour the resulting mixture into the kulezh and let it boil again. at the end of cooking, add grated garlic to the dish. my acquaintance with the cuisine

of the middle ages allows ... to draw the following conclusions: people have always had tasty food, because simple does not mean primitive, a limited amount of spices does not equal bland, satisfying does not always fat. our ancestors did not have the technology of suvit, but they had an open fire, and meat with a smoky aroma, they did not yet know saffron and turmeric, but widely used thyme and basil, in the absence of ice cream they ate kulaga for dessert, do not believe, come to ...

these people are devoted to their homeland, hardworking, persistent in achieving goals, their work teaches this, well, very hospitable, it seems to me, that's how they search.

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welcome, land, welcome, happy clear days will appear, above you the golden light, scattering its memories, the sun's

four-fold caress, so that we live bright and easy, you are a charming good fairy tale, tell us... these lands, these lands in the soul are filled with jumping spirit and a cheerful mood, bewitching, vabits, sultry, pure, unbreakable, palettes and new ones are filling us, a river of collected dust , and a sea of ​​hot water, and an azera of bottomless blue, and water... we have a long memory of the glorious hours of the past. belarus, rubles, summation, wisdom, talent, living anyone. dzyakuy, sonny, any,

brother, who will carry you through this day and age. our talent, our wealth. hai zha yong century hell century race the abudzians fell in the air, sonorous tsudam, vesnovaya pair, hi booming happy songs, because the people of the sun of the earth. good evening, dear fellows! we sardechna welcome you to the gala chancellery, this year

radzimay kalektyvau mastatskaya creativity of the magiliou region, within the framework of the republican festival, belarus may song! magilyoushchyna is a dear, noble land, on which kind and generous people work samadanna and summarily. this time we will celebrate and celebrate the holidays and march in memory of may 9th. now we are sick for our people athlete we give metes at once. we live, we dance. let's cook, let's celebrate!

zorka venus! i emerged above the earth, bright eyes leaping with me, full of heat.