national tourism agency and the ministry of antimonopoly regulation and trade of the republic of belarus. when the soul pushes, move forward, and heartily do not lag behind, the stomach sings, and there is a thirst for travel adventures, on the way you always like to eat somewhere, the food is just right. today i

will visit several cities of polesie. david is a town where i will be served a real polesie dinner. take a closer look at the soup. this is not cabbage soup at all, but a real borscht. alshany is the agricultural capital of our country, where farmers are not made, but born. turov, here they serve a traditional belarusian dish, and it's not draniki at all. no matter which direction you go in polesie, you can find something interesting everywhere, it's easier to just close your eyes and point your finger at the map, that's what i did. in the end, i didn't lose, the distance is only 36 km from david gorodok through alshany to turov, it will take an attentive traveler a whole day. david gorodok itself will not speak eloquently for itself, but gennady can do it.

did not come to conduct excavations here, but in 1936 it burned to the ground. children who they were fooling around not far from here, they waited for the fire, a fire started and it spread to this mountain, here in this place there was a resurrection church, which burned down, such a beautiful one, which burned down, and after that the residents of the city of davidgorodok decided to build a new church. when they began to dig the foundation,

they found oak sarcophagi at a depth, so chance lifted the curtain on the secrets of the castle mountain, the archaeologist who was called after opening the sarcophagi determined that the first local princes were buried here. the excavations allowed us to clarify a lot in the history of the ancient city, to recreate a picture of the life of its inhabitants. the street floors were uncovered, residential buildings were excavated, objects of labor and decorations were found.

they primarily denote amulets, amulets against evil spirits, so to speak, all this came to us from paganism, it has been preserved. david in the town, we can see on our houses, a half-sun, a sun, this is a sign of the god of the sun, yarilo, then we can see a cross, our people were very very religious, so many of them put this on their houses.

there were other amulets, for example, a rhombus symbolized fertility, and two birds and family happiness, just awesome information, you can. it's nice to think that behind each of the windows there is a culinary life in full swing, something is being cooked, fried, cut, baked, and then served on the table. gennady, what do you like to eat? well, we love, of course, like all belarusians, this is potatoes, this meat, of course, and before in every house we had. pigs were raised , different dishes were prepared from meat, but i want to say something about a special dish that was prepared by the townspeople and it was called kishanka, this dish was prepared quite simple: the pork intestines and stomach were cleaned and

processed in potassium permanganate, then boiled for 5 minutes and cut into small pieces, they were stuffed into the small intestine and put in the oven. but even more i want to try real polesian cuisine myself. you are what you eat, and in order to understand the generous polesian soul, i decided to have lunch. galina, what do the paleshuks eat, in particular for lunch? palishuk borscht. palishuk borscht. yes. the difference between this

borscht and the classic one is that millet groats are added here. and also pay attention to the color. if irina hadn’t said, that it was borscht. i would be sure that they served me cabbage soup. how did you achieve such a color of beetroot borscht? well, it’s not beetroot at all, it’s just cooked for a long time and like beets, it loses its color, and the frying is done without tomato. i’m already wondering what this borscht will taste like. but the second dish can boast an unusual name. what is it called? balls and marinated mushrooms. balls and mushrooms, how does it sound. minced pork is used for the filling, into which fried mushrooms and onions are placed, the molded ball is rolled in poning and deep-fried. when they are already deep-fried, we take the raw dough, like grandmas, we wrap these

balls of thread, raw dough and put them in the oven, bake, well, sweets, where would we be without them, oh, yes. these are sweet balls, well, you could say buns, or rather, buns, what kind of dough? yeast dough, rich dough. the main feature of this dish is the sauce: sour cream is whipped with sugar, poured over the buns, letting them soak, and then sent to the oven. it is best to eat them warm, when they are hot from the heat. each town has its own buns. in kazhangorodka i was treated to buns very similar to these, only larger. here.

a mixture of several soups at once, the most important thing is that it is prepared without... everything that grows in the garden in the forest, in this porche, well, and we take care of the animals, however, the soup is already very satisfying, mushrooms contain a lot of protein, which is why they are also called forest meat, it seems that is why they are so loved in polesia, the second course also comes with mushrooms, i will not invent, this is an excellent cutlet, the mushroom inside makes it is very fresh and juicy, and the dough on top crunches pleasantly on the teeth, like fried chicken. that's the whole secret. it is best to wash down this dish with compote, but poles it is made from blueberries and, to be honest, the taste is very refreshing. in order to eat this dessert, you do not need any utensils, because

these balls are eaten like seeds. thanks to the sour cream sauce, the taste of the buns is tender, creamy, really, like the seeds, they are eaten in one sitting. after a hearty lunch, it's time to hit the road again, however, it did not take much time, i arrived. at first glance it is clear that hardworking people live here, how did i determine this? look at these greenhouses, in alshan, i am not lying, there are such greenhouses in every house, all the free space is used for growing vegetables. if other settlements in our country call themselves the capital of cucumbers or tomatoes, simply arranging a city holiday in honor of cucumbers or tomatoes, alshans at this time are already working hard. have long outgrown the level of the capital of any one vegetable, here, using advanced technologies,

they grow apples, pears, cucumbers, tomatoes, strawberries and even raspberries. if you don’t believe my words, you’ll definitely believe your eyes, i decided to take a look at one of the local plantations. i’d like to introduce you to nikolai. nikolai is a passionate and knowledgeable farmer. nikolai, what grows on your plantations? one?

instead of calling alshany the capital of some one product, it would be better to

call them the agricultural capital of our country. local farmers don’t stop at one thing, but constantly improve, closely monitoring the latest trends. we saw from apples that the market is changing, if originally it was like when we first planted the gardens, it meant that everyone needed an apple, a large, good apple, five or six. years ago, views on the apple gradually began to change, everyone came to the average apple, fashion changes, but the taste remains the same, hello, hello, the calmest and most beautiful workers on this farm, and why, because they collect, look how beautiful the raspberries are, girls, how to properly collect raspberries, which ones? you can pick them, which ones, no, but you feel them with your fingers, that's why the cut gloves, if they come off easily,

take it, and if it still holds, leave it, it is best to pick raspberries in dry sunny weather and in the afternoon, after the morning dew has evaporated, and in no case put the spoiled berry with the rest, otherwise it can spoil the entire harvest, what can be made from raspberries, well, compotes for children and for yourself too, then freeze it. and here they know how to cook it. raspberries are used not only for desserts, but are served with meat dishes. it goes especially well with turkey. surprisingly, the berry is very hardy. even when it is taken from the branch, it remains fresh for a very long time, it can reach novosibirsk. this raspberry, i think. will definitely not reach novosibirsk, do you know why? i could not resist and grabbed a handful of raspberries

with me on the road, finally i have to visit turov, where belarusian dishes are prepared according to ancient traditions. we follow the sports.

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 slump. all this in sports projects on the belarus 24 tv channel. they were born in different parts of the world. my name is dmitry uksusnikov, i was born in the city of kazan, i have been living in minsk for 2 years and am a leading soloist of the bolshoi theater of belarus. tirya is my homeland, i love it very much, but it so happened that i decided to go to belarus, to get an education as a cameraman. and everyone found something for themselves here. i think

that the bolshoi theater of belarus is the best place where i could be now at my age. that's it, that's my land. watch belarus 24 on tv . i came to poleshki to introduce you to

elena, who can convincingly prove that belarusian cuisine began long before the war. elena's household is so cozy, many old things, including centuries-old ones, have been preserved here, each has its own story, this is a real treasure that is priceless. we are used to the kitchen being in the house, in polesie everything is completely different. this is a house, this is a separate kitchen. and this is quite logical. the kitchen was located close to khosdvoru, so as not to drag home raw products.

others say that it happened a hundred years earlier, stefan sapieha contributed to the popularity of potatoes. today we will not talk about potato pancakes, we will dig much deeper. come on, surprise me, liang, some dish that can become a symbol of turov, in principle, the whole of polesia. well, navogul, since you have already swum to polesia, the main food

of the poleschuk family, apart from batsvinnya, so to speak, and mushrooms, was fish. people grew up. on the river, people fed on rivers, and today we are with you we jump on a lyashcha stuffed with cereals, gorodnina and mushrooms, we will cook bream, although you can also use carp, our fish is not store-bought, straight from pripyat, of course, it is not easy for a city dweller to get such a delicacy, so i pass on elena's advice, if the fish is from the store, then it is better to take live, it seems that such a fish is castor, dry, not very much like that, but ... they say that those who do not know how to cook it, i will tell you today that it can be better, my mother-in-law taught me this dish, who cooked like god.

housewives can easily compete with chefs in the number of hours spent in the kitchen, and elena, on top of everything else , cooks almost all of her dishes in the oven. there is a soul in such food,

it cannot be prepared in a hurry. i also found work to grind spices. and just look at this mill. at first glance, you can see that it has a rich history. inside there is pepper, dill and coriander. belarusians, a fragrant hedgehog, right? but there are no such things as these overseas spices, everything is correct, good, cool, why haven't you eaten? i came to you eat, or what? dill plays a very important role here, coriander is in second place, and then pepper is felt. i want to tell you that in the world there are two things that were invented by someone, i don’t know who invented all this, one of them is crayfish.

well, pearl barley and mushrooms are a classic combination, due to their neutrality they do not interrupt the taste of fish, they only emphasize it, carrots, potatoes and sweet peppers are also used in the filling. well, pepper itself is not declared such a belarusian cuisine, but well, we are modern people, there is no such thing, can you imagine, in about 200 years belarusians will love sweet peppers, thanks to your recipe, and they will...

sad bream stuffed with pearl barley, but this way there will be tasty and cheerful bream stuffed with pearl barley. eki will dance, for sure. in addition to a good mood, elena has another trick up her sleeve that makes this dish so special. and now the highlight of this recipe. we will bake it on dill porridges. how wonderful it sounds, dill porridges. dill bases will give. additional aroma, in dried form it has a more concentrated smell than in fresh, now the only thing left to do is stuff the fish with the stuffing, pour

oil on top, look what we got, what was removed, do you know what it looks like, a delightful still life by an unknown artist, nothing unknown here, well, yes, famous, i can't wait to try this work of art, but i'll have to wait 40 minutes until the fish is baked and not in the oven, in the oven over an open fire. recipe for bream stuffed with pearl barley, vegetables and mushrooms. we clean the bream and remove the bones. as spices, we use dill, pepper and coriander. we salt and season the fish, then leave it to marinate for 10 minutes. we prepare the filling from pearl barley, carrots, potatoes, sweet peppers, fresh dried dill. mushrooms, salt and mix, stuff the bream and put it on a baking sheet, as a base we use the inflorescence, dried dill, put it to bake for 40 minutes. this is what a miracle

we got, i proudly present this dish to you, i present it to you, well, i will try it myself, how to eat it correctly in principle dish? well, in vogul in belarus, in belarus it was not accepted to lay out something in portions, so it was always like that , this cast iron, this dish of some kind, and each one took it for himself, whoever... remember, five skis of grating, whoever was ripe, whoever was ripe, that, in a large family, the fish is cut very easily, literally falls apart into pieces, all this thanks to the fact that we took out the bones, it is even tastier to eat this dish with bread, elena bakes it herself, herself in the oven, with sourdough, this is not, let's say, not a thin bread, which you can't make in a day,

and one headlight. enters the current 12 hours, but nothing compares to the taste of homemade bread, and how it smells, i can't wait any longer, i want to try what we got. len, you were right, the pearl barley made the fish, very juicy, despite the fact that it is not a fatty carp, but a bream, secret, you know what the highlight is, the gorodnina was smeared with favorite fats. mushrooms and pearl barley, that's just perfect, all this is complemented by the taste of unfried, uncooked, and i emphasize baked fish. len, i am grateful to you, firstly, for the fact that you are in this world, for your mood,

for your glowing eyes. we are not seeing each other for the last time, it is so delicious, lena cooks and talks about belarusian culture, and today's dish is just food where you want it.

only for our tv viewers, we choose the best routes. we also decided not to look at overseas countries and came to the belarusian city, in which alexander. vasilyevich suvorov planned to stay for a long time. and we set off on a fascinating journey. many centuries ago, the lower castle and pasad, and then the town hall rose, where the city magistrate was located. so the kobrin princes of their squads stopped and feasted definitely here. to show how unusually wonderful our country is. the poet wrote 17 poems here, which were included

in. konstantin, konstantinovich rakosovsky, the legendary marshal and twice hero of the soviet

union. made an immeasurable contribution to the victory of the soviet army over the fascist occupiers, from august 1941 to july 42, was at the head of the sixteenth army, then commanded bryansk, don, central, first and second belarusian fronts, took part in the smolensk, moscow, stalingrad and kursk battles. in the grand operation bagration, rokossovsky's first belarusian front defeated field marshal von busch's army group center together with the troops. general chernyakhovsky surrounded up to 30 enemy divisions in the minsk cauldron. for outstanding services during the belarusian offensive operation, rakossovsky was awarded the title of marshal of the soviet union. in the final

stage of the war, the second belarusian front rokossovsky participated in the east prussian, pameranian and berlin operations. on june 24 , 1945, marshal rakosovsky commanded the victory parade on moscow's red square.

there is a green oak tree by the sea, a golden chain on that oak tree. and day and night the learned cat keeps walking around the chain, goes to the right, starts singing, tells a fairy tale to the left, there are miracles, there the wood goblin wanders, a mermaid sits on the branches, there are tracks of unseen animals on unknown paths, there is a hut on chicken legs, it stands without windows, without doors, it was not without reason that i began my story from the lines of the poem: after all, we are in the only unique children's museum of forest mythology in all of belarus. my name is alina nevoina, this is a project of the fashion for culture.

the children's museum of forest mythology opened its doors to visitors in september 2005, and it is located in the picturesque territory of the zaslavsky forestry, especially in the spring, when... everything is just beginning to awaken from sleep and blossom, we can feel all the delights of belarusian nature, and how does it smell in a pine forest? the exhibition begins with a gallery of mythical images that found their reflection in the vatinanki, paper-cut paintings by the national master of belarus elizaveta. montseva. they depict mythological characters who, according to our ancestors, inhabited the planet. the gallery smoothly accompanies visitors to an unusual museum hall filled with mysterious, enchanting sounds of nature. the museum itself

is divided into two zones: the zone of the real forest and the mythological zone. since ancient times, the forest has been the main protector and assistant of people. it helped them to live in the harsh conditions of that time, but often the forest was the cause troubles of our ancestors: during storms or thunderstorms, the forest was often devastated by hurricanes or fires, threatening to destroy all living things in their path, that is why our ancestors tried to live in harmony with nature, hence the mythology of ancient belarusians, the main characters of which are also associated with the forest. brownie. water spirit, leshy, purdalak, the main representatives of belarusian folklore, who appear before us in the twilight of the exhibition hall, guests of the children's museum

of mythology of the forest in the city of zaslavl are met by a real baba ega. who is this wandering around here, who is this walking around my house? who came to me? oh, really?