today, belarusian salka is included in the list of elements of the intangible cultural heritage of belarus. 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 to keep up with

the stomach, and there is a thirst for travel adventures, you like to eat somewhere on the way, always somewhere. belarusian cuisine is not only potato pancakes, see for yourself, because the cuisine is a reflection of history. culture and character people, we will show what they eat in the west and 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. today in the nesvezh castle they served. parodivilovsky strudel, a dish worthy of kings. tsanki - italian pasta

in the belarusian style. the neosvezh castle is rightfully considered one of the most beautiful palace complexes in belarus and is included in the unesco world heritage list. people come here to touch the history of rodivil, admire the architecture and feel the spirit of the time when balls were held here, feathers were rolled and toppers were made. the history of redivil had a huge impact on different areas of our lives: architecture, history, science, politics and most importantly - cooking. some recipes have survived to this day, and these dishes can be tasted here in the nesvezhsky castle. how great it would be to travel back in time and talk to the redivils directly. find out how they lived and what they ate. it's a pity, but these are just dreams. but.

i can talk to alexey, the keeper traditions of nesvezh castle. alexey, and how was the kitchen life of the radivilovs organized, that is, who cooked, what they cooked on, where the products were stored, and so on. who was the cook? well, let's say there was one, the most important cook, his name was the kitchen master, he was responsible for the entire work of the system, that is, like a chef today, something like that, if we compare it that way. despite the name. the kitchen master himself did not prepare food, this was done by other cooks who were subordinate to him, but the kitchen master had the honorable duty of informing the king during feasts about the quality of the taste of the dishes served, some of the products used were local, the same nuts, meat, fish, of which there was a lot, there were also imported products, also oil, oil was brought here in the fruit olive, many were used... let's say,

exotic fruits, oranges, lemons, although there were already greenhouses, but a lot was ordered. it is clear that at that time there were no refrigerators, and in order to preserve all this wealth, a whole system was invented. these were entire premises, like the one that is behind our back, this is the radebilovsky refrigerator. yes, it had a very beautiful name, in belarusian lyadov or letnik in russian, so in winter the ice was formed, which from the ponds was mixed with sawdust in a perm... shared several layers so that it did not start to melt and flow quickly, it was a cold damp room where food was stored, but what to do if it was a hot summer and the ice started to melt? for this purpose, special pipes were installed in the room, through which water went straight into the ditch. i have one question for you, how was it possible to get ice in the summer, where did they bring it from, how did they make it? well, they usually stored it from winter, that is, the room had to be cold. with thick walls, so that

light did not get in, therefore, narrow small windows, if they were there, of course, it was recommended that they were not there, they tried to store the flow of time, that is, from one winter season to another winter season. on the table of the radivilovs, one could see dishes prepared not only from local ingredients, but also from overseas products. the influence of the west, the influence of other cultures was also felt, because the same sirodka, in the 16th century, the founder of this castle, he traveled almost all over western europe, traveled all over the middle east, syria, egypt, palestine, he could compare the cuisine of western europe, the middle east with his own, so he also brought a lot. an orchard and an apothecary square, where they grew herbs and spices, which were then sent straight to the table of the radivils. until the 19th century, spices cost a lot of money. the yardvils, receiving guests here, seasoning meat with spices, they showed that we are ready to spend

large sums for you, our guests, to please you, so that you feel a new taste, one that you will not feel in yourself. the cuisine of the radevils was truly exclusive, signature, and some of the dishes were quite... not only to taste, but also to cook. we are all accustomed to the fact that strudel is a dessert made of dough with a sweet filling, but in this recipe there is neither dough nor fruit, but there is excellent

selected meat. well, the secret of making radevil strudel will tell me a hereditary redivil, i hope, will contribute all such, anastasia, hello, nastya, hello! so, let's start cooking, with what let's start cooking? volodya, first we need to wash our hands, and in the radivilovsky way. and there's a reason for the lemon. it's believed that it copes with the smell on your hands and removes fat. perfectly clean hands are the key to the right taste. so, the meat, it needs to be beaten, well, in order to beat it, it needs to be cut. how do we cut it into layers like chops or some other way? we cut it. well. show me, otherwise i'm afraid to screw it up, such a piece of meat, you won't find another one like it, we cut the meat along the fibers, opening our beef and turning it it in such a meat sheet, what beauty, just look, just look at

this art, i probably wouldn’t have done it the first time, in your wonderful hands we succeeded, but i don’t think we should stop there, and then we’ll need some rough male... strength: we beat the meat. there’s no special technology, we beat it as best we can. thanks to this, the meat becomes more tender and soft. oh, i think it worked. this finest work is the result of rough male... strength. strength. what should we do next? next we have salt, pepper, spices. add salt and pepper to taste. i like the dish hotter, so i don't skimp on the pepper. probably, in the days of the rals, i would have been considered a spendthrift, or at least a rich man. as you already know, spices weren't cheap back then. and

a spice that remains a mystery to me. i don't know what this spice is called. nastya, do you know what it's called? it's a secret intetilet, secret, but... if you smell it, oh, we may not know the name, but i think everyone can have it. its secret ingredient, which will turn any dish into a signature one, the spices on the meat are tamped down, what's next, now we put the lard, the lard, an unexpected turn, what should the lard be like, our lard is naturally ready, well, i want to note that this is not belarusian lard, this is... we put it in a thin layer over the entire surface. by the way, bacon is one of the most ancient types of processed meat. it is believed that

the chinese made salted pork belly 3,000 years ago. next comes the filling. what is it made of? from sautéed onions, from french. it is simply impossible to spoil your meat dish with onions, like porridge with butter, all the better. after you have laid out all the onions, we move on to the croutons. and we do not lay out completely, to lay out. you teach me, show me right away. i want to note that a french bun is not a crouton. a crouton is something hard. here, the bread, despite the fact that it is dried with spices, still remains airy, although

it is crunchy. by the way, my favorite process during cooking is to grab something. when laying out the croutons, the main thing is to stop in time. they should take up half the area, so that later it would be easier to roll the roll. as i understand it, our dish is almost ready, all that remains is. to give it the shape of a strudel, i need your male strength in this, i will gladly help, and do you know how strudel is translated from german, you don’t know, but i do, i’ll be smart, it is translated as a whirlwind, and a whirlwind means to roll up, listen, here it will return, here you need skill, a special skill, because in addition to male strength, you also need female elegance in every movement. just one nuance,

do you know what it is? we put the filling along the entire perimeter, yes, and it needs to be put a little less so that there is an edge of meat left, which will hold this filling inside our wonderful strudel. well, now, the essence of the technology and logic, as it tells me, you need to pierce everything. with skewers or wrap, wrap, wrap, we, i see, even have a special rope for this, not every rope is suitable for tying, it should be a special culinary thread or twine from natural fibers, we wrap our strudel in a circle, periodically making knots so that the rope does not come undone, it is more convenient to do this together, because the roll needs to be held so that it does not fall apart, apparently, in order to cook ... our wonderful, soon appetizing aromatic meatloaf, we need to put it in a mold, and

we have a mold, that's right, we cover the mold with special baking paper and additionally grease it with oil so that our strudel does not burn, and i would like to say, that our strudel is ready, but given that some ingredients on the table are not yet in demand, i think... that they need to be in demand, what is it? this is red wine, okay, let me do this, pour red wine over our strudel, the marinade on wine can safely be called classic, alcohol acids contained in the drink soften the fibers and make the texture more tender. in addition, wine helps to quickly saturate the meat with the flavors and smells of the other ingredients. then we pour olive oil over the roll in exactly the same way, well, now our strudel goes into the oven, bake

it for 50 minutes at 170°. strudel recipe, cut the beef along the grain, then beat it, sprinkle with salt, pepper and spices, spread a thin layer of bacon and sautéed onions over the entire surface, then also... put croutons, but only to the middle, roll the roll bending the edges, tie the strudel with twine and send the form to baking paper, which we pre-grease with oil, pour dry red wine and olive oil over the roll, put it in the oven for 50 minutes at a temperature of 170°. this is what a fragrant miracle we got, this is rodivillovsky strudel. it was not in vain that i sprinkled a lot of pepper and various spices, because

this only makes the meat better. well, the appearance is excellent, let's try what we got. by the way, the meat feels quite dense, i thought due to the fact that it was baked for a long time, it would be very soft and would actually fall apart. this is a completely different story. i think that baking is one of the best ways to cook meat. on the outside, our strudel an appetizing crust appeared, you can see the soft filling inside, well, what a beauty, okay, let's try it, this piece is for you, and this is for me, and i'm wondering what is so juicy inside our strudel, i completely forgot about the bacon, or the lard that

rodivila put in, especially so that the dish was very juicy, the lard and ... play a special role here: it is easy to overdry beef, but solo easily compensates for this, giving it juiciness. i think the onion also played a role, which gave juice. and in general, all the ingredients go together perfectly. while telling you about the taste of this dish, i completely forgot about the red wine and crackers. the wine actually played its role, because the dish, well, while it was being cooked, was simply marinated and soaked in this wine. and the crackers disappeared somewhere, as is, but very tasty. today, the ukrainian authorities are ready to fight with

everyone, just to be on washington's payroll and fulfill a suicidal dream. we are closely monitoring the situation and are ready to respond to any changes. enough of us provoke, stop pulling our pigtails and testing our possible reaction. it is worth reminding our neighbors that the red line begins where the border of one state ends, ours,

belarus, begins. ksenia lebedeva's authorial view on the policy of double standards in the project is different. watch. on the belarus 24 tv channel. i am still a young deputy, i am still getting used to it, i always make any decision in life consciously. very often my friends and my new colleagues tell me: anzhelika, turn off the prosecutor. i think that i have already completely i won't be able to turn off the prosecutor. when i got to boroslav, i realized that our land is the most beautiful. there is nothing like this anywhere in europe. it is common knowledge that there is no law.

say don't be silent, don't miss new episodes on the belarus 24 tv channel . after a hearty lunch, you want to take a break and relax, you don't have to go far to... "right on the castle grounds you can rent a room and feel like a real rodevillian, i honestly don't even believe that this is a hotel, i can just imagine how rodevillians read books in the evenings in similar rooms, and i i'll sit on my smartphone, and this is a bedroom with a huge

bed, in my opinion, worthy of mrs. mistress, its legendary history. i started talking about history for a reason, a little magic, acting, here i am already an honored guest in the nesvezh castle, my dear guest, this hall, the hall of military glory, and here i would like to show you this portrait, there would be more than one dream, supposedly king stanislav august ponytovsky came to nesh, i decided to prepare in advance and ... and bear paws under cherry sauce, and moose lips and nostrils were prepared, there was meat left, the cook did not knows what to cook, and what he advises,

oh, advises, such an interesting dish, cordon bleu, cordon bleu, we don't need any cordon bleu, it's better to let him cook lozanka, whoever was in the outside world and didn't make lazanka... paul radivil can't be considered, the recipe for lasagna or, already in the belarusian style, lazanka was brought to the territory of belarus by queen bona sforta at one time, with the owner's permission i go to the kitchen to find out how the dish is prepared. lenochka, well, tell me how our belarusian lozanka differs from the overseas incomprehensible lasagna, well, in fact nothing, because they are relatives, the only thing is that lasagne is made from... round dough, boiled, poured with fried lard

and onions, mixed with grated poppy seeds during lent in belarus, lazanki were made from rolled out or mashed berries, in addition, lozanki were baked in pots with meat or cabbage, stewed with sour cream, well, and we will have a classic recipe, i see that we have two types of flour, great, what else do we need for here are a lot of different ingredients, salt, in order to cook lasagne? i see, sugar, butter, eggs and cold water. if you thought that we need water to wash our hands, then no, it is added to the dough. you know how to make the dough, so we have already prepared it, surprise, one, two, here is the dough for our lazanka. we roll out the dough very thinly, 1-5 mm thick, after which we dry it and cook for one or two minutes. in addition to the composition, the dough

for belarusian lazanka also differs in shape, we have another surprise for you! we have already prepared it in advance, exactly like this dried dough for lozanki should look like, approximately like these diamonds, triangles, squares, well, in general , as it turns out, the main thing is that it is small. pieces, how we lay out our dough, what we grease it with, what we dilute it with and what we sprinkle it with, we lay out the dough in layers, how tightly should the first layer be laid, tightly is undesirable, it needs to be thinner, because the dough will swell due to our sauce, the sauce is very important in any dish, what sauce do we use for lozanki, we use milk sauce. by another cool name béchamel, yeah, eh, for béchamel we use butter, flour and milk, to make béchamel sauce, you need to melt

the butter and add flour, stirring until you get a homogeneous porridge, then pour in milk in a thin stream and rub with a whisk so that there are no lumps, bring the sauce to a boil, leave for 10 minutes on low heat, stirring constantly until it thickens. is there a lot - the sauce needs to be put on the first layer, if you allow me, i will do it well, the sauce is laid, we have the next layer there will be a bolognaise, so what is bala, let's try it, please, i'll tell you for now, it's ground beef, ground beef, stewed with the addition of carrots, onions, centerey. for bolognaise sauce you need to fry the onion, garlic and mince, then add the mashed tomatoes,

the more the better, pour in water, spices and simmer the sauce for an hour stirring occasionally, we also put a layer of this mince in our yes beautiful form for lozanki, we do not spare the mince, as they say, we will not spoil the lozanki with meat. we will see this a little later. send our lazanka in the oven for half an hour at a temperature of 190 °. until an appetizing golden crust appears on top.

lazanka recipe: knead two types of dough from buckwheat millet flour, roll it out to a thickness of 1-5 mm, cut into squares, then dry and cook for 1-2 minutes, put the pieces in a mold in a thin layer , pour béchamel sauce on top, put the next layer of bolognese sauce, sprinkle with parmesan, repeat all the layers until the mold is filled, for the crust, sprinkle everything on top. cheese and send to the oven for half an hour at a temperature of 190°. it was not by chance that i dressed up in a rodivil costume to taste this dish. why? because the rodivils, as is well known, had a particularly warm relationship with the bonna sforza. first of all , i would like to note the colossal appearance of this dish, just look. the ruddy,

probably very crispy cheese crust is the cherry on this wonderful cake, and you know why i praise it, because i made it myself, i’ve been talking for a long time, all without doing anything, let’s try it, the taste is amazing, the cheese crust crunches pleasantly, but at the same time the filling itself is juicy, falls apart into lozanki, this is nothing... this is an italian dumpling, and this is a wonderful, balanced buckwheat-wheat dough, which really differs greatly in taste. you should try it. today i tried classic lozanki, but still their fundamental importance from lasagne is that there are no limits. you can experiment with the recipe, add any fillings, make them sweet or vegetarian.

try it, because the most delicious dishes that you cook yourself, you know, i realized, nestverzhsky castle has a special history, it is a culinary history, for me personally it is a place with the taste of hearty lazanki, wonderful beef strudel, thank you for all this, rodevils!

we follow the sports life of our country. swimmer igor boki opened the account of belarusian medals at the seventeenth summer paralympic games. we approached this world championship very well, considering that we have a young team, it has pulled itself together this year, we review the most interesting events: a coward does not play hockey say it is certain that trus does not participate in the bison race, to go on the track you need physical endurance, a sharp mind and nerves of steel. this time the strongholds have become a place of attraction for extreme running fans. victoria zarenko and arina sabalenka continue their journey through the us open tournament grid. both tennis players reached the final at 1:16 on the night from wednesday to thursday. we listen to the opinion of competent specialists. our

level remains high, and if we continue to prepare in the same way, prepare the youth, technically, tactically, psychologically, then there will be no drawdown, all this is about sports projects on the belarus 24 tv channel.