it's hard to believe that we are now exactly where the city of minsk once began. where are we going? first, security, and you tell me where, you're driving. next stop - askersov, let's go! bye! and we set off on a fascinating journey across our country. how? this memorial complex was created. the boys from our school, a searcher-local historian, a teacher of history and geography, brought a note from a newspaper, which described a battle on an unnamed height, and the settlements of our area were indicated. alexander, i understand that your team-selection as such it does not exist, but if i wanted. you took me, well, naturally, no

problem. discover belarus together with the belarus 24 tv channel . today on the program belarusian cuisine.

let's enjoy the result of the work done, first we'll mold it like this, we'll trim it a little, here you get these sausages we'll learn the art of making vegetable flowers, we'll cut them out in the form of petals, this is a dexzadachka, the culinary and historical show belarusian cuisine, watch right now. hello, hello, my dears, in the culinary and historical show belarusian cuisine is on air, which means that vartan and i, well, together with you, of course, are ready to dive into another culinary study, in general, we belarusians are very... lucky. for

many centuries, our ancestors, being in the very center of europe, came up with their own unique dishes, their recipes were passed on to their grandchildren and great-grandchildren. and today experts admit that belarusian cuisine is one of the most diverse european cuisines. let's confirm this in practice today. our culinary researcher larisa is already in traveling and she found for...

our longtime city of slutsk, as it seems to people, in slutsk, all people. i believe that in slutsk everything is human, because there live here great people and good people, good gaspadars, in some kind of tsudouiny urajae, and everything is coming as a trace, like human beings, we are with you all the same.

to prepare the minced meat , mince the pork and onions, then grate the carrots and add the minced meat along with starch, salt and homemade seasoning. the secret of this seasoning is that it contains fragrant pepper, dill, coriander, bay leaf and black pepper with peas, mix the mince thoroughly, beat it, form cutlets, sausages, fry in a frying pan in the oven for 10 minutes on each side, serve sausages with vegetable flowers from tomatoes cucumbers, hello vartan, hello alena, today we are preparing sausages in slutsk. a wonderful dish, i must admit, i have tried these delicious, aromatic sausages more than once, today our village hostess anna nikolaevna, she prepared for us some new recipe, perhaps new, yes, very

interesting, yes, as far as i know, the main secret of these sausages is the tandem of pork and carrots, yes, there is enough carrot there . a lot, a lot, well, half as much, in my opinion, only than pork, yes, something like that, tell me, vartan, what will the whole cooking process look like, we cut the meat into pieces, so, instead of a meat grinder, since we need well-whipped minced meat, we will use a blender, add onions, yeah, according to the recommendation in the recipe, a couple of cloves of garlic and of course starch, yeah. we will beat it all up and then we will form it, then there is to beat off, yes, notice, alena, this, i understand that it may resemble just ordinary cutlets, but we will not bread them, these are not cutlets, these are not zraza,

these are exactly these sausages without a casing, are you not ashamed, are you not ashamed to admit that sludskie sausages, yes, their closest relative is cutlets, yes, but this... these cutlets turn out to be sausages, and why are they called caucasians? well, this is my signature dish, will they be served in the form of caucasians for us? yes, i have already eaten some meat, i will tell you, there is enough meat, that's enough,

you have a chasnok, give me a chasnok, you will just eat this meat. good, but tell me, kali laska, who are you in your profession? in profession? i am a culinary chef. i went to kali in 1967 from stlutsk, and then the nobleman had a lot of work to do. yes. i worked as a cook. and how did you come up with the idea that you came up with such assemblies, and called them yashche pa-slutska. the taste is so good. instead of white bread filler there is carrot, maybe i should do carrot? carrots will have to be grated on a grater, per kilogram of meat we put 250 g of carrots, on what kind of plate i need

to put it, here on the beetroot on this, on this, understood, we will grease this, this is all raw we will put there, everything raw, only raw, understood.

in the city of kazan, i have been living in minsk for 2 years and am the leading soloist of the bolshoi theater of belarus. syria is my homeland, i love it very much, but it so happened that i made a decision. 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. i am glad that i ended up in another country. each hero has his own unique story and his own view of belarus. i have been living in belarus for 19 years, i love belarus very much. i am happy that i am here, and as for minsk, i really like that the streets are very wide,

i like the pace of life in minsk, that people are calm, i always feel at home, everything, this, this is my land, watch on the belarus 24 tv channel, who and how helps to make our life better, what scientists are working on. today, they are literally in our pocket, with them we learn important news and become closer to each other, they are also misleading, tear us away from reality and yet, we are immersed in this web for hours every day, is it true that a person creates an alternative personality on social networks, and if so, how does it relate to the personality that actually exists, social networks are not society in fact, because there is a lot of false information there, but no one

is responsible for this lie, and this is very convenient, so a new way of introducing oneself to others has appeared man, complex things in simple language, and also the most interesting facts: it was thanks to him that ancient people were able to survive in harsh conditions to continue their mouth, because he, despite everything, literally forced them to get up and go on. i am talking now about a chemical substance that our body produces, about dopamine. what is dopamine in general, specifically in psychiatry. dopamine has a wide range of important functions, such as behavior control, cognition, movement control. watch the project, science nearby, on our tv channel. so, alena, at you and i have about one and a half kilograms

of minced meat, yeah, i also have coriander and a little cumin, i ground it, great, how should we salt it, everyone salts to taste, we want to salt it scientifically, for 1 kg of minced meat, 11 g of salt, we will make one and a half teaspoons here, so, alena, what do you have? super, can you distribute it all, great, the peculiarity of the recipe, we add starch, this amount is quite enough, well, let's say, a heaped teaspoon, yes, all this needs to be thoroughly mixed like this, we beat it our mincemeat today so that it is fluffy in the frying pan, yeah. so soft, so vartan, tell me please, do you

beat this mincemeat lovingly or with all your might, i remembered the film with papanov, the diamond arm, i will beat, i will beat hard, but carefully, hard, but carefully, beat off, dear master's mincemeat for sludsky sausages, wow, beaten mincemeat, right? what do we do with it next? alyona, you know, i would like it to rest a little from us, from you and me, yes, let it rest, like this, good, how much, half an hour, well, exactly as long as we need, to prepare the sauce for these sausages, and we will prepare it, yes, from vegetables, well, i understood it so that we have already added onion and carrots to the minced meat, we add carrots, good, we add all the carrots here, all, oh, a taste. it will be sweet, tasty, that 's it, now a spoonful of starch, a tablespoon of one

spoonful is enough, enough, that's all , now let's add spices, so here we have, i see that this is your house seasoning, and what goes into your house seasoning, dried dill, black pepper, yeah, bay leaf, coriander, allspice can be added.

in the oven, in the oven, you and i know that peppers and tomatoes are prepared almost the same way, baked, and this happens quickly, quickly, eggplant takes longer, therefore, of course, we will prepare the eggplant initially so that it has time to cook together with the tomatoes and peppers, we will cut them into such not

thick, medium pieces, it will be like this, oh, listen, they will cook instantly, he said that instantly, so that instantly, alena, they cooked, softened and all the bitterness came out of them, and it is present here, believe me, we will now, yeah, try to salt it all, generously, like that, and it will now release juice, and before we send it to bake, this will be that extra water, we will squeeze it out, yes, we will squeeze it out and it will have time to cook exactly with the tomatoes and pepper, but the tomato. of course, we will chop the pepper coarsely, these will be good baked vegetables, listen, i read an amazing thing about pepper, there is something in pepper that makes it related to chocolate, can you imagine why we love chocolate, because it

contains the hormone of joy, and even having eaten a small, small piece of chocolate, we... feel a little happy, so these same substances are contained in pepper, great, so it makes sense to eat pepper, you will become happier, yes, that's for sure, look, our eggplant is already ripe, while we are cutting, you see how much juice comes out of it, with this juice the bitterness goes away, actually, what we need, and it is almost soft, of course they don't eat it raw, it is almost ready, yes, but...

onion, definitely, how could we do without it? just like that , we'll literally dissolve them into two or three like this, no more, that's it, we're sending them here now, like that, we're sending our eggplants, we're adding vegetable oil, alena, please, two good pinches here, oregano, like that

, yes, that's it, enough, enough, great, we're doing it like that. such a half-salad, yeah, and you're doing it like that so as not to damage them, after all, well, the tomatoes shouldn't disintegrate, really, you can do that, and they'll get a little bit of oil, and they'll get a little bit of spices, and salt from the eggplant, that's right, you recognized everything correctly, and now alena, we do a simple thing, we lay out all this waxed paper, yes, the eggplants can be here on one side, the tomatoes on the other, it's better to lay out the eggplants so that they get all their heat treatment. so, dear friends, 35-40 minutes, temperature 190-200. we will proceed, perhaps, to the most important action, in our program today, we will fry

the sausages, with pleasure, first we will mold, like this, we will mold, here we will beat a little, when you beat them, here you have i get sausages like this, for some reason i can't do it, but i'll do it now, i'll practice now. well, now let's get busy with cucumbers and tomatoes, and what are we going to work with them? and i'll teach you how to cut flowers out of them, we take a tomato, yeah, and i 'll take it, we'll trim it.

it needs to be cooked in the oven a little bit and the animal is already baked, this porridge of ours, well , but all the same, they need to be well greased

, turned over and oh, you see what a good color of meat it has, yes, so, so fresh young meat, and such light-colored vegetables are coming out and there's a carrot apparently, so it seems, it seems carrot, let's go, let's go. and we'll wait 10 minutes and we'll clean up, fry our wonderful sausages, i can't wait without any breading, yes without breading, well, alena, a masterpiece, bravo, yes, i can't say anything, i'm proud of myself, and look at the color, well, the carrot did its job. thank you , carrots, yes, tell me, vartan, will we fry the sausages with or without a lid, no, no, without a lid, we need them fried, yes, we will have them fried, but

so that they are well fried and not too, uh, dry and hard, they need to be cooked at medium temperature, medium, so to speak, fire, yeah, so they don't burn and spend enough time in a hot frying pan, that's it. that's it, what does that mean? it means that our sausages will brown very soon, the vegetables in the oven will also be fine, and we will be ready to meet larisa with a set tasting table, i suggest you spend this time wisely, after all, take a notebook, take a pencil and so as not to miss anything, write everything down... alena and vartan for cooking sausages according to slutsk first minced pork and prepared minced meat,

added garlic, onion, grated carrots, spices, starch, salt, beat the prepared minced meat for sausages, formed sausage cutlets and fried in a frying pan, serve the aromatic sausages with baked vegetables, tomato, for the pleasant conversation and cooking time, a lot of people worked, and our whole country was already jumping, famous slutsk caucasians are now eating and speaking to us. hanna mikalaiu, i would be very pleased to receive you and learn from you. you are a legend this city and the legend are not only the city, but also the village of savetskaga sayuz. eight, and i grew up at that hour, and i. we've visited your kabaski more than once every day, and i never thought that i know them from them, all

this fall i've been trying to figure out my... delicious sweetmeat so desperately needed it zhvanni such a harasto preyemna gaze and reception estsi i yashche all this nekiya dzivosy such a raspavyadzice kali weasel this all compliment hell of the cook we have tomatoes stuffed with what? studded with chasnak and markoukkay. well, what do i want to say to the great kabaski? i really enjoy their taste. i bought some special ones, and i was happy that there were so many carrots. carrots have proven to be very healthy and fruitful. what a wonderful, wonderful recipe, and i will be a great help to my friends and get away with it myself. well, this is delicious for you. dzyakuy,

now i'm already preparing your geta stuffed with soup pamidor, these pamidor are not cheese, i mean, no, they are canned, you know how the jumper looks, it looks like a great jumper, and an onion jacket adzetaya na geta pamidorchyk, i don’t know what’s tastier on this steel, these stupid cabbages and your autarskiy pamidor. i wish you good health, that you came to us, by chance , thank you for your work, for teaching our brothers, tv presenters, this wonderful recipe, and i am with you once again vitazza, good luck to you hello, guys, if you wrote down your recipes, passed them on to your nuchtsa and you, whoever you

might ask them, and i... i hope may may, alena and vartan, for i am pavinna privestsi im gety tsudoўny recipe. pryemna yes. yes, appreciation. alena, vartan, i'm talking to you. good day, dear, good. hello, dear larisa. hello. welcome to the sausages in the guest house. sausages are slutsk. oh, i didn't have time to run from slutsk. here are already ready-made cauliflowers, yes, yes, we are very interested in how you will rate them, now i 'll cook, and i'm also so interested, i see that you did not spare such very interesting carrots, as you can see, as it was recommended, ganna nikolaevna gave you a ten, yes, that's the very recipe that i when...

say, dear housewives, you saw, we made these sausages before your eyes, it's really not that difficult, please, find time and try to cook them for your family, your family will thank you, pamper your family, pamper your loved ones, decorate your table with such a new dish, culinary journeys continue, until

we meet again, the earth is in caring hands, our main wealth, when you want to share the joy of what you have achieved, create and develop, carefully preserving traditions, in the name of success happy future.