tatyana vladimirovna came to us from uzbekistan, remember?not far from tashkent, the city of angren. belarusian cuisine is very multifaceted, when such a precedent happens, when someone from somewhere comes to belarus, he brings his own flavor to belarusian cuisine, which is basically what you, tatyana vladimirovna, did. you did it, i’ll try to repeat it too, what are we going to cook today? we will cook. cucumbers in korean, and i came from uzbekistan, we will prepare cucumbers in korean, but they are already adapted and then let’s call them correctly cucumbers, poshklovsky, right, okay, let it be poshklovsky, everything we need for cooking can be seen on table, interesting, that instead of vinegar we will use red currant juice, how we prepare red currant juice, it generally takes 5 seconds to prepare in a plate. we cut the half into several parts to get a flower like this, we don’t cut the cucumber in half, after which ours is too small, but... and not too large, but tell me, in uzbekistan everyone cooks this dish or not? you know, here are

on bald mountain i met tatyana vladimirovna.not far from tashkent, we lived, the city of angren. belarusian cuisine, it is very multigram, when such a precedent happens, when someone from somewhere comes to belarus, he brings his own flavor to belarusian cuisine, what did you do, tatyana vladimirovna, did you do? i repeat, what are we cooking today? we will prepare cucumbers in korean style, and i came from uzbekistan, we will prepare cucumbers for the time being, but they are already adapted and then let’s call them correctly cucumbers, poshklovskie, correctly, okay, let it be poshklovskie, everything we need for cooking can be seen on the table, i wonder what instead vinegar we will use red currant juice, how do we prepare red currant juice? it generally takes 5 seconds to prepare, put it in a ceramic plate, put it a little, well, from this i would put half a red currant for 2 minutes, put it in the microwave, after which we crush our currants either with our hands or in a press, due to the heat treatment the juice turns out m

, by the way, was very upset, it seems to me she was more upset than you, tatyana vladimirovna, share, we should be happy, i’m very happy for the fedia, because this is a colossal leap, yes, well, to be honest, i already thought that it would be to the end, well, nothing, there were different questions, and somewhere it seemed to me that maybe yes, they were a little complicated, but this is a game, in any case, even the second one is a very cool result, taking into account the fact that we had at least a goal, you won’t fall out of the first one, the very best. wait for our winner, the game is over, yaroslav, now you can fully share your impressions, what do you think? to be honest, this was a great experience for me, i didn’t even imagine that i would be able to get into the super final, i really liked it, and i gained a lot of knowledge, you ’re tired, natalya valerievna, we’re waiting for impressions from you, but to be honest, first of all, i must definitely congratulate my student, who definitely did not fail in mathematics, answered all the questions impeccably, once again he o

i’ll be happy to give you a tour, but first i’ll try the dish that tatyana vladimirovna and i, i hope, i don’t know why it happened, but here you can clearly hear... the taste of sesame, you can feel the spiciness, it’s not for nothing that we put so much pepper, well, the taste of cucumber, which is an excellent base. for any dish, i would of course add more meat here, but i can definitely say that this is a real belarusian dish, however, no one forbade experimenting. remember, we let the dish brew for some time, during which time the cucumber turned from fresh to pickled, or, to make it clearer, to lightly salted, and it seems to me that this only improved the taste. the cucumber is still crunchy, but this was imbued with the taste of everyone else. how it differs from other versions of a similar dessert, i can only note that lemon is almost always added to it; it not only gives a pleasant aroma and taste, but allows you to preserve the color of the brew. here , in addition to the taste of cucumber, there is also the taste of some confectionery seasonings, but the taste of cucumber

, by the way, was very upset, it seems to me that she was upset. more than you, tatyana vladimirovna,se this is a colossal leap, yes, but to be honest, i already thought that it would be to the end already , well, nothing, there were different questions, and somewhere it seemed to me that it was possible yes, they were a little difficult, but this is a game, in any case, even the second one is a very cool result, taking into account the fact that our goal was at least not to be eliminated from the first, so we didn’t get eliminated that we became second, almost won, did you like it to play us and in general, let me get to know the guys, yes, but what i want to say is that your motto is to fight, search, find, don’t give up, it worked, you didn’t give up, i congratulate you, get ready for the super final, and i ’m going to the main site to congratulate winner. the game is over and it's time congratulate and reward our winner. the game is over, yaroslav, now you can fully share your impressions. how do you like it? to be honest, this was a great experience for me. i didn’t even imagine

somewhere comes to belarus, he brings his own flavor to belarusian cuisine, which, in principle, tatyana vladimirovnaill prepare cucumbers in korean style, and i came from we will be in uzbekistan. prepare cucumbers in korean, but they are already adapted and then let’s call them correctly cucumbers, poshklovskie, that’s right, let it be in shklov style, everything we need for cooking can be seen on the table, it’s interesting that instead of vinegar we will use red juice currants, how do we prepare red currant juice, it generally takes 5 seconds to prepare, put it in a ceramic plate, put it a little, well, from this i would... put half of the red currants for 2 minutes, put it in the microwave, then why do we crush our currants either by hand or in a press? due to heat treatment, the juice turns out to be more rich and thick. where we start: by slicing the cucumbers, cut the cucumber in half, after which we cut our half into several parts to get a flower like this, not too small, but not too large. tell me, in uzbekistan? is everyone preparing this dish or not? you know, there are weddings, when uzb

cucumber, it’s wonderful, i’ll be happy to give you a tour, but first i’ll try the dish that tatyana vladimirovnaared perfectly, this is a shlovsky-style cucumber, this is a very... fresh and satisfying dish at the same time, i don’t know why it turned out this way, but here the taste of sesame is clearly heard, and the spiciness is felt, it’s not for nothing that we put so much pepper, well, the taste of cucumber, which is an excellent basis for any dish, i would of course add more meat here, but i can definitely say that this is a real... belarusian dish, however, no one forbade experimenting. remember, we let the dish brew for some time, during which time the cucumber turned from fresh to pickled, or, to make it clearer, to lightly salted, and it seems to me that this only improved the taste. the cucumber is still crunchy, but infused with the flavor of all the other ingredients. in addition to our salad, there are the following on the table: amazing dishes like khinkali with cucumber, pancake. with cucumber, cucumber jam and much, much more. the variety of cucumber dishes brings true cucumber

together with him is the class teacher , english teacher, tatyana vladimirovna vatina. but first, let'sle-choice answers, yes or no, of which only one is correct, the choice must be made in 7 seconds, each correct answer brings the participant one point, the eight players with the most points advance to the second round. so, the first question of the first round: is it true that versta is more than a kilometer, time. fedor, you look so mysteriously at the ceiling, there is definitely no answer there, here is the answer from you, i would like to hear what you clicked, is it true or not? i don't know for sure, but i decided to try, no, maybe, but...

active, positive, and his class teacher, teacher of the belarusian language and literature tatyana vladimirovnava. david gorf, secondary school no. 6, zhodinov, i’m sure, without defeat. there are no victories and educational psychologist ekaterina viktorovna morochko. margarita velesnitskaya, gymnasium number 6 of the city of brest named after marshal of the soviet union zhukov. smart, athletic, charming. and her mathematics and computer science teacher lyudmila nikolaevna biletskaya. stepan varanovich. secondary school number 3 of the city of ivatsevichi, athletic, inquisitive , confident guy. primary school teacher olga leontyevna elovskaya. naumova, gymnasium number one in the city of shlobina, athlete, musician, excellent student, loyal friend and simply beloved daughter, teacher of physical education and health, sergei aleksandrovich naumov. matvey cheley, gymnasium number 33 of the city of minsk, his motto is to study, study and study again, history teacher tamara mikhailovna fomina. olesya mikhailova, secondary school number 201 in minsk, wants to know everything, but it is impossible t

active, positive, and his class teacher, teacher of the belarusian language and literature tatyana vladimirovnarf, secondary school no. 6, zhodinov, i am sure that without defeats there are no victories. and educational psychologist ekaterina viktorovna marochka. margarita velesnitskaya, gymnasium number six in the city of brest named after marshal of the soviet union zhukov. smart, athletic charming. and her mathematics and computer science teacher, lyudmila nikolaevna beletskaya. stepan varanovich, secondary school number 3 of the city of ivatsevichi, athletic, inquisitive, confident guy. instructive. matvey cheley, gymnasium number 33 of the city of minsk, his motto is to study, study and study again, and history teacher tamara mikhailovna famina. olesya mikhailova, secondary school number 201 in minsk wants to know everything, but it is impossible to know everything, her class teacher, teacher of belarusian language and literature natalya viktorovna rakova. timofey karpovich, secondary school number one in the city. friend, your colleagues, yourself with applause, don’t be shy, right now in