and two poems veronica in the village. only in 1871 on this place grew a temple of god consecrated in honor of the intercession of the holy mother of god. ancient iconostasis and rare icons. st. nicholas, the intercession of the holy mother of god. she has been protecting the city from various misfortunes for many years. watch the program cities of belarus on the belarus 24 tv channel

. the project was created with the support of the national tourism agency and the ministry of antimonopoly regulation and trade. belarus, when the soul pushes to move forward, and from the heart not to lag behind, the belly sings, and there is a thirst for travel and adventure, you like to eat somewhere on the road, always, the food is just great. belarusian cuisine. it's not just

potato pancakes, see for yourself, because cuisine is a reflection of the history, culture and character of the people, we will show you what they eat in the west and east of our country, how they cook in the predvinye and napolesie, we are going on a journey to make a gastronomic map of belarus. why you should learn a few words of italian before going to turov. princesses nagoroshina are not only in fairy tales, but also in table? why in turov they say ok google instead of ok google? it was in this place that ancient turov was born. it is from this place that i begin my story about the gastronomic history of the city. this is today.

a small urban settlement in the gomel region with a population of less than 3,000 people, once the name of ancient turov sounded bright and formidable for many rulers of neighboring principalities, including kiev. the first mention of turov is found in the tale of bygone years back in 980. for comparison, minsk appears in the chronicles only in 1067 year. for centuries, the turov princes entered into alliances, seized lands, fought, traded, all thanks to the advantageous position of the city, which arose on the largest river pripyat, flowing into the dnieper, and from there into the black sea. the scale of the former greatness of turov can be assessed by visiting the local history museum. there is really something to see here. the most interesting part of the exhibition is the foundation of an ancient temple. judging by its size, the cathedral was huge, not inferior to the famous kiev sophia. an interesting museum exhibition dedicated to crafts.

if you are lucky and you have collected a lot of berries, then the lid of the shanka becomes its second compartment, very convenient, and there were, and still are , many varieties of such baskets, from a small shanka to huge ships and backpacks. some wove baskets to a carab, others collected mushrooms and berries in them, who plowed and sowed? there were such, on the turov lands this was not an easy matter, vegetable gardens still existed, but not in the city, in the forest, as ... it happened,

a plot of forest was burned, only ashes remained, which served as fertilizer, then this the plot was sown with flax and hemp, well , the following year a new plot was burned down, the vegetable garden continued. i have delved too deeply into ancient history, it is time to dive into what modern turov is proud of. turov is a cheese city, and the history of this city is a large number of pages, each of which has its own type of cheese. it is difficult to understand all this, but vadim will help me. vadim, hello. hello. tell me everything about cheese. in a word, yes. cheese is everything. this is not just a play on words. many residents of turov. consider their city the cheese capital of belarus, however, this title is contested by several other belarusian cities, but the turovites do not pay attention to competitors and promote their homeland as the only cheese capital of all of belarus. vadim, why is this tempting plate of cheese in front of us? i want

to ask, can i try it? yes, i must. what kinds of cheese are there here? for example, what kind of cheese is this? this is mozzarella cheese for pizza. this is the most popular cheese in the world, which is eaten by the ton, probably every day, by everyone, both italians and belarusians, all over the world, all over the world, this is the most popular cheese, why is it due to the fact that it is used as the main ingredient for pizza production, well, i'll tell you that it is also very, very tasty to make it like this, mozzarella, although it was born in italy, but today it is one of the most popular types of cheese, all over the world, it belongs to the group of pastofilata cheeses, which in translation from italian sounds like a stretchy clot, you can't say it better, during the production of this type of cheese, its fibers are sort of pulled out, this is how it should be look like a cheese plate, not what they serve in restaurants, here it is, you see,

no less than three kilograms, the smell of a bouquet of italy, the easiest way, i already know, is to just eat it, yes, well, to get even more pleasure from it, i would recommend doing it this way: take coarse salt, ricotta , sea salt, dried basil, dried basil and

olive oil, haute cuisine can be simple, take cheese, sprinkle it with dried basil, sea salt, specifically sea salt, don't confuse it and... pour olive oil, than the more expensive, the better, of course, it turns out to be a delicious snack, just quick and tasty, i love such recipes, not an appetizer, but a gourmet's dream. having had a little refreshment, you can continue exploring the city. the top most famous places in purov are stone crosses growing out of the ground. although scientists still cannot fully explain this miracle, people come from all corners of belarus to see it. but there are many other unusual excursions in turava, one of the most popular among tourists is an excursion to the turov dairy plant: to see how the birth of rare varieties of cheese occurs, also a small miracle, but before someone like me, a person from the street, gets into production, i need to prepare, i put on special clothes,

go through disinfection, finally, as in the famous song, clean as just from the bath, i find myself in the holy of holies of turov cheese makers, huge vats where the cheese is pasteurized, kashi baths where it is salted, modern conveyors where it is formed, all this is impressive, by the way, from the moment the milk is delivered to the packaging of the finished cheese, only 7 hours pass, at the end the most enjoyable part of any excursion is the cheese tasting, for a group of tourists it is just beginning, in my case it continues. well, what do we have next? i am in anticipation. what kind of dish is this, vadim? this is mozzarella in bacon, breaded, uh.

now you will understand why, ah, look, do you see what is happening? beauty! i did it this way on purpose, in order to demonstrate to you how hot mozzarella stretches and how simply excellent it looks! are there any rules on how to eat this dish, or is it possible in principle, as do you want it? well, since the main rule is to eat it hot, while it still stretches, while it is still tender! now a little taste surprise for me, all the ingredients, or rather

the layers of this dish, they are absolutely different, and the breading is spicy, maybe even with garlic, the mozzarella is neutral, the bacon is bacon, plus the peach sauce, it turns out that when you take a piece of this ball in your mouth, you just have an explosion of tastes, absolutely different tastes, and it is very pleasant, refreshing, you know why so often with meat dishes serve? sweet sauces, this is the combination that gives birth to new shades, imagine here, salty bacon, slightly melted mozzarella, sweet peach sauce, but since we've moved on to sweets, no need to stop, okay, cookies, mascarpons, and some beautiful sprinkles, chocolate, obviously, it's cocoa, obligatory cocoa, and a little bit, as you said, liqueur, liqueur, yes, liqueur or some add cognac, well, here everyone... as they like, can i try? i have to,

today i'm just in some kind of culinary delight, i'm reading the book page after page turov cheeses, and got to the most interesting part - tiramisu, a delicate airy dessert adored by those with a sweet tooth all over the world. there are many versions of how and where it originated. according to one of them , the tuscan duke of the medice dynasty ordered a dessert during his trip. confectioners, wanting to please a high person, came up with a new dish and called it duke's soup. according to another version, the italians came up with tiramisu because they loved to dip stale cookies in coffee with licen. but personally, i like the third story. it is the most piquant, and. this is a dessert of italian courtesans, which they fed men during a date, because it literally

excites, that's right, the thing is that teromisu really translates as lift me up. since then, the recipe has changed little: coffee, cookies, a little liqueur or cognac for flavor and the most important ingredient - delicate creamy mascarpone cheese. ordinary mascarpons, aromatic liqueur or

cognac, which is almost not even felt, tart coffee and wonderful sugar cookies. turov is a small, very nice town, it occupies an area of ​​5.5 km, a little less than 3,000 people live here, there are no high-rise buildings, wherever you go, it will be very cozy. turov town , although small, is very attractive for tourists. hunting, fishing, walking. here you can find a hotel for every taste, from comfortable rooms in the city center to an exotic floating hotel. if you are not a fan of noisy large companies,. it is quite possible to rent a cottage right on the shore and enjoy the silence and tranquility of the local landscapes. here they are, the real owners

turov. geese once saved rome and have taken root quite well in turov. i am calm about the city. by the way, since the times of ancient rome , the well-known bread and circuses have come down to us. right now, i hope, i can expect both. what do you think unites all the dishes that are now on my menu? all not prepared using products that are rich in the turov land and that are produced on the turov land. for example, salad with wonderful. olivier, classic olivier with canned peas, carrots and beef, about the beef separately, and pancakes with turovskim jam, wonderful oatmeal cookies, soup with the wonderful name of tarator, i don’t even know what it is and the most

royal dish, in fact, the princess on the pea of ​​my table. this is fried beef on a pea pillow. well, hello, princesses on the pea. beef deserves special attention. this is the meat of limousin bulls. at first i thought that these bulls are so big and powerful that hence the comparison with a famous brand of cars. it turned out, no, this breed comes from france, from the limousin region. in this dish, meat young bulls are cooked so well that it just melts in your mouth. we are used to eating beef with some bright, maybe even hot sauces, well, in any case, they are pronounced, but here there is nothing but pepper and salt, that’s the whole charm. if the taste of beef is probably predictable for you,

it’s just very high-quality here, then the pea puree is something amazing. i even went to the chef and asked how it is prepared. everything is very simple: canned peas in a blender with cream and you get this green miracle. as in for me, pea puree is a great alternative to mashed potatoes. it's amazing how easy it is to expand the palette of our daily dishes, what could be simpler than adding a little plum to the taste of regular canned peas, take note, it 's really delicious. childish curiosity is a genuine interest. as a child, did you skip classes or were you more of a boy? did you have any admirers or did they do

anything interesting or unusual ? did you dream of the world stage? absolute honesty and genuine emotions heroes, growing up and old age do not be afraid, it depends on you what kind of us, what kind of old age will be, it means, your whole life will be harmonious in physical, professional, here i am sitting bald, but nothing to ask, i loved my first love svetlana tihomer selflessly, such a secret, i hardly watch television interviews and programs, when i am invited, you need to put your heart and be very frank. talk show, in which famous people answer tricky questions of children. what do you expect from children in the studio? oh, i'm afraid of them. tell me, please, did your classmates give you any offensive nicknames and what to do about it? here in the pesnyars, i got a nickname, i can even voice it, snake. when people see

opera singing on tv, they often change the channel. what do you think is the reason for this? you too? do, watch the project 100 questions for an adult on the belarus 24 tv channel. acquaintance with belarusian enterprises and the outstanding results of their work, without compliance with the required characteristics, the products will not come out, if not we will apply modern knowledge, modern technology, then we will have no future, and i assure you, we have a future. we are making a very amazing and rare product - not only in the country, but in principle in the region, because we are so many companies that make watches, they directly make production, an approach to business that everyone should strive for, when we release something, it is a big burden, and we need to maintain the brand, so our mood is responsible

and fighting, i can say with confidence that our team is a team, the overall result, our common cause, depends on the contribution of each person, and we try to convey to each employee that everyone is important and needed. watch the project quality mark on the belarus 24 tv channel . feeding people can become the business of your whole life, or it can become the business of several generations. this is exactly what happens in turov. 30 years ago, mikhail opened a farm, a little later a cafe appeared, his children joined in, who are now engaged in this business, and they are doing it very well, the family is not

not only successfully runs a business, but also managed to instill in the residents of turov a culture of visiting restaurants. entering a family restaurant, you immediately find yourself in the atmosphere of ancient turov, you just have to look at the stained glass windows, each of which speaks of the former greatness of the powerful turov principality. at different times , ipinsk, sludsk and mozyr went to it, and the turov princes more often than others occupied the princely throne in great kiev. since we found ourselves in the atmosphere of antiquity, let's treat it with respect, as the owners of this places. in their cafe they cook dishes exactly according to old turov recipes. careful keeper of family traditions and recipes of turovshchina alexandra. hello, sasha, you just tempted me today. because you invited me to cook a dish, unknown to me very interesting, it is called gugel. what is gugel? it is a traditional

polesia soup, which our grandmothers and great-grandmothers cooked in the oven, that is, before there was no time to stand for a long time at the stove, so what did the woman do? she got up in the morning, stoked the oven and put the soup on for the day. times go by, but there are things that. unchanged, as our great-grandmothers, so modern women are catastrophically short of time for anything, so simple and quick recipes like this are relevant today. what do we need for soup? since traditionally in polesia we ate pork, each family kept wild boars, so in the soup we use pork on the bone, necessarily on the bone so that there is a rich broth, this is the main thing. also traditional vegetables, onions, carrots, potatoes, greens, well and beans, beans. we lower the pork on the bone into

pot, put it in the oven, and while the water is boiling, we have time to prepare the vegetables. i wanted to surprise our hostess with how deftly i can cut small strips, but alexandra stopped me in time. this is not the kind of recipe where you need to show off the skill of a chef from a michelin restaurant. basically. a fairly large piece, so to speak, there was no time, yes, in the morning you need to have time to put everything in the oven, put it to work on other work, we always kept a large farm cows, pigs, chickens, geese, ducks, a woman had to get up in the morning, light the stove, put it all in place, and then go and take care of the household, and that is, in principle, a correct strategic dish, we throw all this stuff into the stove to languish, we have time to do things,

then everything is ready for the meal, that is, while people were working, the stove was cooking, like in a fairy tale, and next in line is the onion, it also needs to be cut into thin rings, it will boil down. you will hardly feel it. the broth boiled, and we send the potatoes and onions there and carrots. then beans, which should have been soaked in water beforehand. we cover the pot with a special plate and put it in the oven. and our pot is heavy. now i understand why belarusian women are so strong. and what should we do now, sasha? should we cook, while our soup is cooking, we can quickly prepare another delicious dish, and this is not just like that, this is a real imitation of peasant life, while that dish was languishing, before leaving for work the family still needed to be fed with something,

scrambled eggs, scrambled eggs, but not just any scrambled eggs, with homemade baked blood pudding, oh, how delicious it sounds, whoever has ever eaten blood pudding, i have never eaten at least one village dish, will understand me, and pooh, what are we doing, frying scrambled eggs, right? and scrambled eggs with blood pudding, remember, yaeshnia, yaeshnia, yaeshnia with blood pudding, like this, cut the blood pudding into rings and put it in the frying pan, let's fry it already, why are we chatting and chatting, but we still haven't gotten around to it, put out the sausages, and don't spare them, put out everything we have, we who feeds the family, today only me, the blood sausage needs to be well browned on both sides, so that the sausage... maximum of its aroma and we send it to fry in the oven.

what. beauty, the sausage slowly begins to sizzle. by the way, how many finds are there in this kitchen? at home, what do you use to wipe the stove? some kind of rag or napkin. and here is this, a goose wing. very effective. the blood sausage sizzles, sounds like music, and we break eggs. can i do this? please. and what beauty! no eggs sorry, a pinch of salt in the oven, literally a few minutes our yaeshnya with kryvyanka is ready! well, sasha, bon appetit! the distinctive feature of such scrambled eggs is the crust, and if such a crust forms on scrambled eggs fried in a frying pan, just on

the stove, i don't like it, it's not... tasty, it's unnecessary, but the crust of scrambled eggs from the oven should be simply delicious, mm, you know, there is a good expression, it cracks behind the ears, m, just wonderful, it's so delicious that i continue to eat and at the same time sing praises to culinary talent alexandra. the way to a man's heart is through his stomach and you can get there on a frying pan with an egg from the oven, you know the taste of a well-fried egg, add a light shade that blood sausage gave it and voila, the perfect breakfast, and in the meantime, the perfect lunch option has arrived, well, now i just want to say one thing: okay!

thanks to the carrots, the broth turned out bright golden, and thanks to the meat and beans , it is hearty and rich. gugel is a simple, understandable, manly soup. make it to your man, and he will be pleased. in fact, the taste is very thick, the soup turns out very rich, because in the oven it covers, as they say, very aromatic. smoke and such an aroma of the oven, tell me, tell me, i'm singing for now, i bet at the sight of such a delicious you probably have slyonki flowed, no need to envy, better catch the recipe, the recipe for gugel soup: put the pork on the bones in water, wait until the broth boils, then add coarsely

chopped potatoes and carrots. there we also send pre-soaked in water beans and finely chopped onions, add salt and spices, using a stove in urban conditions, set a low temperature on the stove, the soup should not boil, but simmer, in about an hour and a half, the guggel is ready. if desired , you can add greens before serving. what i love? my gastronomic travels is that with each new trip i discover more and more new flavor combinations. personally, turov surprised me with its history, excellent cheeses and traditional polesian dishes. or maybe maybe he will surprise you with something else? travel enjoy delicious impressions.

only for our tv viewers. "we choose the best routes, friends, it's hard to believe that we are now exactly where the city of minsk once began, where we will go, first it is safe, and you say where, you are driving, the next stop is asersov, let's go, bye,

and we are going on an exciting." travel around our country, how was this memorial complex created? the boys of our school, the search engine local historian, the history teacher and geography brought a newspaper article, where... a battle on an unnamed height was described, and the settlements of our area were indicated. alexander, i understand that your team-selection as such does not exist, but if i wanted, you would take me, well, naturally, no problem, open belarus together with the belarus 24 tv channel culture. history and architecture, all this is collected in one project. kalozha tsarstva poses a lot of questions. here, once again, the advantage is that each investigator can find out for himself the name and there sprabavat adshukat prauda pry krytychna

small kolkastsi krynits. yes, the carnivorous authentic byzantine and ancient russian traditions were mixed with yashe and the new european renaissance culture. and there we are late. gotyka yana fantastic spaluchae all these lynxes. great facts and untold news from the past. nidze is big yama. the muddy boulders are split, palliated and piled into these scenes. prychy? yany roznaga color scheme. glyadzitsa cultural-asvetnitskiy project "architecture of belarus". the gotyka of vyalikaga of the principality of lithuania is insane and not suitable for such a classic uzoru. we are famous for being so called.

from the scene, current interviews with famous belarusians, fascinating trips around the country, feature films for all ages, on the territory of the countries: finland, sweden, norway, denmark, the netherlands, germany, france, spain, portugal, cyprus. austria, switzerland, italy, greece, romania, serbia, croatia, poland, lithuania, latvia, estonia. set up a satellite dish express am8 satellite.

the channel signal is broadcast in open form and is available 24 hours a day every day. be with the belarus 24 tv channel and discover belarus. previously, they were used to keep feet warm, but today experts say that without them, healthy walking is out of the question, because they reduce... on the foot and joints, minimizing discomfort and fatigue, and can also help in the treatment of flat feet and even with diseases of the hip joints of the spine. surely you have already guessed that we are talking about shoe insoles, but

today we will tell you that we owe their appearance in our lives to science. my name is ekaterina beretzkaya, hello, don't change the channel in the next half hour and you'll find out. from a shoemaker to a world-famous scientist, like the curiosity of a simple boy, she brought orthopedics to a new level. no one else will have such. in a large report, we will show how custom insoles are created. and also, what types of insoles exist today and who suits which? we will figure it out together with an orthopedic doctor very soon. pain, discomfort and often blood from a callus, these sensations forced our ancestors to look for a way to make walking comfortable, more precisely, to do something about it.