the prerequisites were for september 17, thirty -nine, from the moment of the division of the artificial division of the belarusian people into two territories with absolutely unequal living conditions, with an absolutely unequal approach to understanding who belarusians are in general, or whether they are an independent people in the friendly family of peoples of the ussr, a people that has its own republic, the belarusian soviet socialist republic, a people that has...

that we had in the studio today alexey belyaev, dean of the faculty of journalism, political scientist, historian, thank you again, thank you, our listeners, viewers, i hope this is not the last time we meet, of course, and i say goodbye on this, all the best, take care of yourself.

ivan kuzmich zakharov, one of the organizers and leaders of the communist underground and partisan movement in the vitebsk region. at the beginning of the great patriotic war, he was evacuated to the soviet rear, in november 1941 he was sent to the territory occupied by nazi troops to organize. partisan movement in the asveysky district of the vitebsk region region. in april of 1942, he organized and headed a partisan detachment, which consisted of only 11 people. the detachment quickly grew stronger and larger in number. and by june of 1942, the partisans had moved from small-scale sabotage to operations against large enemy forces. during the execution of assigned tasks. the people's

avengers under the leadership of zakharov, saving their comrades, women, old people and children, demonstrated miracles of heroism and selflessness. for exemplary performance of command assignments behind enemy lines and special services in the development of the partisan movement colonel ivan kuzmich zakharov was awarded the title hero of the soviet union with the order of lenin and the gold star medal. 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

your stomach sings from the heart not to lag behind, and there is a thirst for adventure travel, you always like to eat somewhere along the way. today i am going to stolin to try a salad roll, a deceptive appearance, a familiar taste, to see how the jewish flavor manifests itself in stolin even in small things, to know cranberries in all their diversity, from sauce to drink. i... was going to stolin, the city, by the way, once began from this place, the market square. jews have settled in stolin for a long time. they mainly lived around the market square. it was divided into two parts, by jewish shops, which sold various goods, from food to

building materials. the square has retained its semantic meaning to this day, the shopping arcades are as they were, so they remained, but the most colorful, to my taste, this one is jewish. bench in this bench there is a surprise, it is such a bait for all tourists who think that something valuable is hidden, that is why there is a lock, try to open it, firstly, you can’t reach it, secondly, in principle it won’t work, it’s just a beautiful prop, until the middle of the 20th century stolin was an important spiritual center of hasidism, and... from the currents of the jewish religion, but with the establishment of soviet power, jewish communities were liquidated, their property was nationalized. of all possible religious buildings near the market square i found only the house of the rabbi, where they now teach driving, but also the synagogue building.

the synagogue is the oldest brick building that has survived to this day, not only in the city, but in the entire stolin district. and as a monument of jewish architecture of the transitional. on the outskirts, and the center was occupied by jews. there are many different, bright installations on the central square in slonem. i liked this wonderful cow the most, it reminded me of one story: stolin jews observed the rules of kosher. what did that mean? they had two benches in the kitchen, one for

preparing meat dishes, the other for preparing dairy dishes. if a jew ate a dairy dish first, he could eat the meat dish only after rinsing it in his mouth. and vice versa, if... a jew was going to eat a dairy dish after a meat dish, he could do so only after 6 hours. talking about food always makes me hungry, so i decided to go to a local cafe to find out what they were serving to their guests. they really like salads in stolyane, and don't ask me why, and they cook them here superbly. hello, evgeniy, hello, and today zhenya and i will prepare a wonderful salad, which is called slavic. this salad can be called a soviet classic, but evgenia makes it in her own way: we take a salted cucumber, by the way, we salt it ourselves, we keep the recipe a big secret, well, it would be in vain to tell everyone, everyone would know that stolin salted cucumbers are the most delicious, but so sit in the stolna and eat them,

however, for the sake of such cucumbers it is really worth coming to stolin, the filling also includes potatoes, boiled eggs, beef tongue , fried mushrooms with onions. seasoned with mayonnaise and mustard sauce. interestingly, mayonnaise is a distinctive ingredient of soviet salads. for many years it was a scarce product and began to be associated with the holiday. so a salad seasoned with mayonnaise is considered truly rich. now we have to put the filling on thinly sliced ​​cucumbers. look at the jewelry work. i have never seen such a cucumber in my life, it looks like thin, expensive bacon. we arrange the cucumber strips in we put the filling on top, and then we roll them in a very unusual way, using a knife. you can't do this with your hands, otherwise our roll will fall apart and voila, evgenia, you are not only a chef, you

are also a magician. and now i decorate this salad with greens, this is what evgenia entrusted me to do, and in a few minutes the salad is absolutely ready. let's add another special ingredient that will make the dish truly healthy. lingonberry sauce. now you can serve the salad to the table. why do you think only i have a plate? because i i really like to invite girls on a date. so that they can watch me eat. evgeniya, let me try the salad, it turned out great, and on the plate, and it appeared already with lingonberry sauce, that is, lingonberry sauce is the perfect addition to any meat. if i hadn't been told, i would never have guessed that this was a salad, it looks like a roll, so unlike a regular salad, this one needs to be cut. a wonderful salad, to be honest, i thought that it would be somehow fatty due to the mayonnaise. filling, but no, it is very light, perhaps due to the pickled cucumber,

it seems that after the salad my appetite only grew, but evgenia, as she knew, and prepared, i, of course, evgenia, am amazed by your hospitality, or do you really embody the proverb, the way to a man's heart is through his stomach, and here is mochanka, i recognize it at first sight, and draniki, this is not. what is the difference between dranik and durun? despite the fact that draniki are considered our national

dish, their recipe came to belarusian cuisine only in 1830 from the polish chef jan shitler, who himself borrowed it from german cuisine. and yet it seems to me that belarusian draniki cannot be confused with any other, they have a special native taste. if you noticed, at the beginning of the meal we did not even wish each other a pleasant appetite, because. appetite worked up by itself, and there is more than enough of it, everything is so delicious here, zhenya, thank you very much, please, having had a good meal, you can go explore the city further, there are several versions of the origin of the name stolin, i like the following one the most: along the gorin river there was scattered seven towns, in which reigned 12...

so happy, only a few buildings remained from it, a distillery, and that's the remains,

and the gatekeeper's house and stables. nevertheless, the park lives a full life. in the center of the park you can even see a small embankment terrace, which reminds that once upon a time there was a palace on this site. you will never guess what was in this building before, the palace stable. horses used to stand here, now people live, but... by the way, by the level of the stable you can guess what the palace owners had a fortune. a little further from parkavichi. the stasina tract was formed, where a monument to the victims of the holocaust is located. it was here in 1942 that the prisoners of the jewish ged were killed. every year people come here to honor the memory of their untimely departed relatives. now stasina is a symbolic, sad memorial, and if you come to stolin, you

will definitely be taken here on an excursion. but the fact is that this place has a huge pre-war history. at ... love many years ago plunged into the unknown sea, swam out of it a real winner, in belarus, who together with his wife viktor, hello, hello, well, i described it so grotesquely, probably, everything was much simpler, i just had a soul for nature, well, yes, my soul was, i wanted to leave the city, live in the forest, a beautiful place, i

liked it for a long time, i have been here for many years... i went, my grandmother lived here, well, not mine, another one, so i offered her to buy a house in another place, and buy this one from her, well, in short, in the end we agreed and i bought this farm, no, this is an agra estate the place is rightfully called, here you can see a rod with fish, exotic plants and domestic animals, it is noticeable that victor put his soul into creating the agro-estate, he not only drew the project himself, but...

ha, these are cranberries, i have been to the swamps, i have never seen such, look how huge it is, it is big, it is ripe, very, cranberries are collected in summer, autumn and even spring, spring berries are sweeter, but do not store for a long time, summer cranberries have not yet had time to ripen, so they have fewer nutrients, but they are stored longer, but it is best to collect cranberries in the fall after the first... i understand that you and your wife have split up, you do housework, go to the bathhouse, and she, it means, is cultivating culinary traditions, and you know, for some reason it seems to me that lyubov has golden hands, this cranberry plantation is here for a reason. let's go to her and have a look.

they are delighted with every corner of their small homeland, our parents lived here, now we feel good here, we don't want to go anywhere, we feel so good, this is a place of such soulful, spiritual... food for us, such a large territory here, about 50 hectares or 70, here is the loss of grass, that is, in the summer here all this is swamping, people who endlessly find inspiration in the simplest things, but now, when the swamp is cultivated, when the birds have returned, when we

go out, sit down we hear this singing, some kind of connection with nature has happened, each deck has its own beauty, these were beekeepers, there were beekeepers, there were builders, they, that is, put their souls into this and their love. polishchuki, watch on the belarus 24 tv channel . traveling is not only getting to know history and sights, traveling is possible. try something new, meet black african ostriches, from one ostrich egg weighing approximately, well, the average weight is 1.5 kg, you can cook from... from eight to 12 servings of omelettes. cold water refreshes, fills with strength and gives a mood for the fulfillment of a cherished desire. i am charged with the energy of the holy spring, it's time

to go to the agro-estate. as a city dweller, i really want to enjoy the beauty of our nature. and, of course, to join the unique folk art. and we always greet good guests with a cheerful song.

lyubov, for a long time, locking herself in the kitchen, diligently developed a special menu that can characterize the stolin region, and voila, this is the menu, but already in the form. thanks to this, the berry is credited with many healing properties. surely many remember how in childhood, during a cold, they were given cranberry juice to drink. however, cranberries are valued not

only for their benefits, but also for their taste. it perfectly complements both desserts and meat dishes. i saw one program about french cuisine, well, you know, it's haute cuisine and all that. so they said there: it doesn't matter what you cook, it's what you dress it in that matters, in the sense of understanding their cuisine. these are sauces, so you can decorate any dish with sauce, it doesn't matter what you cook and put on the table, and if you're in stolin or in the vicinity of stolin, the most important thing is that each dish is accompanied by cranberries, or rather cranberry sauce. well, now in detail: so, we have a baked shank, the gist of it all, since there's a crust here, it was baked with honey and mustard, and there's stewed cabbage lying next to it i can't speak, the slinkies are already flowing, stewed cabbage, but not sour, right, no, this is fresh cabbage, but it will be significantly sour due to the apples, because

the recipe calls for apples, plus, if you see, there is cranberry for sourness, and voila, our secret ingredient is cranberry sauce, that's it, i imagined it, i try it, we put the cranberry sauce next to the meat so as not to interfere. cabbage: as a child i didn't get enough of stewed cabbage, but if i had been given it in this form in kindergarten or school, perhaps my culinary preferences would have been different and i would have eaten healthy food since childhood. where have you been, love? in fact, due to the fact that there is an apple cranberry, in the usual stewed cabbage there appears some, now i will tell you an amazing combination: sweet sourness. which gives the apple cranberry, respectively. it is not only tasty, but beautiful. people also call cranberries crane berries. and not only

because birds like to feast on them, but because externally the berry with petals is somewhat reminiscent of a crane's head. another romantic name that was awarded cranberries - ruby ​​of the wasteland. depending on the time of collection, the color of the berries varies from pink to crimson, so cranberries can rightfully be called a decoration of any table, while i cut off a perfectly cooked drumstick, i understand them, tell me, what is the sauce made of? the sauce is my personal invention, that is, i almost always improvise, for example, this sprig of thyme, it grows here, then rosemary, yeah, garlic, rosemary, garlic , allspice, allspice, pepper mix, mix. when roasted, the taste aroma of spices opens up more, and they also become more fragile and easier to grind, which is important for making the sauce.

cranberry jam is added to this, cranberry jam, jam, they then mix with these smells, after that i added a little red wine, well, that's it, i understand, yeah, and after that i added more butter is added, butter, this is what 's called an armenian trick, if you want your dish to sparkle with all the colors of summer, add butter, thanks to the butter, the taste of the sauce is leveled out and becomes more tender, it is not for nothing that in armenia melted butter is called liquid gold, it is a wonderful addition to any dish, and i really like berries and mugiberries, mugiberries have a spicy slightly sweet taste with woody notes, which goes well with meat. it already sounds incredibly appetizing, so it's time to try what it tastes like. the sauce simply

absorbed the meat. it became the basis for it, but not a pronounced one, and you know, it is so perfect that it does not decompose into shades, all this together turned into - in perfect cranberry sauce, it has just the right amount of everything, it's a little straight... not at all, it's just the way it was. another advantage of the sauce is that thanks to the cranberries, the protein is better absorbed and gives up the maximum amount of useful properties. i'm afraid of this dish, i've never tried pheasant. don't worry, i've tried it before, so it's delicious. apparently, i can see

the color of this meat, huh. this pheasant is wild, wild, because the color is characteristic, dark, i break it carefully in order to see, what is the meat like inside. pheasant meat is coarse, but incredibly juicy, it is usually not marinated, it is believed that the real pleasure of eating pheasant is hidden in the tough texture of the meat. the meat smells very tasty, unlike even wild duck, it is somehow, well, i will say, more noble. since ancient times, pheasant has been considered a treat intended for special occasions only for the most noble guests. it was served to the table in ancient rome, stuffed with hazel grouse, quail and dates. in principle, i was right: all wild birds are similar to each other friend, but the pheasant is much softer than the duck. i would even call it a royal duck. i don't know

if it's difficult to hunt, but it is. it is definitely very pleasant, and even more pleasant is love, it will be eaten with sauce, sauce, look, you can't spoil porridge with butter, any meat dish, you can't spoil it with a wonderful sauce, which love invented, cranberry. this is the queen of berries in the field. there is especially a lot of it in the almanac swamps, which are rightly called the pearl of the stoleshchina. their territory is huge, more than 94,000 hectares. when it begins berry picking season, everyone goes to the swamp except children and the elderly. it is not surprising, because if you want, you can collect up to 30 kg of cranberries in a day. for many families, this is the main source of income. however, the alman swamps attract not only professional

pickers, but also tourists. here you can see the marsh turtle, black stork and other rare inhabitants of forests and swamps listed in the red book. interestingly, they were able to survive and reproduce in the alman swamps thanks to a secret military training ground that existed here from 1960 to 1990 years. because it was difficult for people to get here, nature was almost untouched, and before that there were hunting grounds of the radivils and... any economic activity was strictly prohibited, only occasionally did the grand ducal hunts take place, we got to dessert, i'll guess that this is a delicious milk jelly, no, you're wrong, because it's not milk and not jelly, but look, love, it's jelly, i'm a professional in jelly, i love jelly, this is jelly,