caring for plants can even be several times more difficult than caring for animals; you put food on the animal and forget it for a while, but plants are capricious and depending on whether the sun is shining brightly or the clouds are shining, you need to care for it differently, in the greenhouse when the sun rises the temperature above 40'. and of course, during this day, any seedlings in cups dry out; they already require care, require additional watering, and also plants that have already been planted, that is, they don’t just need to be approached every day, they need to be looked after all the time, we are on our own we grow almost everything on the estate, but the most important thing we love is, of course, flowers. i’ll now show you how we replant

large pots, these sulfinia, because the root system of sulfinia petunia is very, very powerful, they require replanting, which means that a small amount of earth is poured into the pot, then the pot is inserted around the circumference and the earth is added. then with the pot itself we compact the walls a little like this, take the pot itself out there, then pour it on top, fix the very neck of the plant, at this point i i feel very happy. very happy,

because i have a family of like-minded people, let’s say, my wife and children, we keep pace, we have the same goals, we like farming, we like working on the land, we like growing vegetables, fruits, we like caring animals, cows, so we do a common cause, and this brings us common joy, as... they say, homeland with a capital letter, for me it is homeland with a capital letter, because there are so many trees here that i planted with my father, planted myself, teaching my son to plant trees, a lot of things done with your own hands, some plans for the future, and the air here is such that you can breathe not only deeply, but probably with two, if there were any.

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 your soul pushes you to move forward, and keep up with your soul, your stomach sings, and you have a thirst for travel and adventure, and you always like to eat somewhere along the way. belarusian cuisine is not only potato pancakes, see for yourself, because cuisine is a reflection of the history, culture and character of the people, we will show what they eat in the west and east of our country, how they cook in the suburbs and in polesie. we're going on a journey to create a gastronomic map.

belarus, this time i came to mogilev, a city where lviv is revered and a good place. melts in your mouth, not the pot. suvik technology is the key to tender, juicy beef. return to culinary roots. lamb in its own juice with vegetables. piggy ears for every taste, from pickled to baked. for more than a year he was the most important city in russia, played a fatal role in the fate of the imperial family, and in a couple of decades was going to become. the capital of the bssr did not happen, but today, perhaps thanks to this, there are historical buildings that are interesting to look at, cozy pedestrian streets where it is pleasant to walk and atmospheric establishments where you can eat deliciously. we begin our immersion into

the atmosphere and culinary traditions of mogilev. the house of soviets on lenin square evokes excitement among all mensk residents. its construction dates back to the period of mogilev's claims to republican domination. leningrad architect joseph langbart did not bother much and adapted his own design for the minsk government house, built four years earlier, for mogilev. so mogilev received a real capital building. in magilevo everything is very unusual and unusual. we are used to the fact that if... then he stands somewhere on a hill or in an open field. in mogilev , the carmelite church is located right in the courtyards, it feels like it is hidden from human eyes by buildings. the temple was built long before the dreams of the capital, but its appearance

fully corresponds to the status of the first throne. the church of the assumption of the blessed virgin mary was built in mogilev on the site of the carmelite monastery. in 1780 she visited the temple. it was reconstructed and given a new name in honor of st. stanislaus. people have always wanted bread and circuses. it is for this reason that the residents of magilev once upon a time resettled in the literal sense of the word and built a theater. apparently, the residents of mogilev have a thirst for spectacle.

pigeons with noodles. i did not find such a delicacy in modern mogilev, but i found, in my opinion, a worthy replacement, that will definitely make your mouth water. beef rib plate in berry glaze on rustic pearl barley porridge with chanterelles and clotted cream. a man loves meat, a man must eat meat and must know how to cook it. and ruslan, the restaurant’s chef, knows how to do this 150%. hello ruslan. today. we will prepare a real man's dish, for this we will need a goryadka, and not a simple one, but a marble one. let's evaluate our rib plate from the point of view of marbling, marbled summer beef, you see, the fat

layers are coming, and besides, they are distributed so evenly throughout the entire piece, thus not a single millimeter of this meat will be dry, there is cheese. the marbling of meat depends only on one factor, on the animal’s food, it can be grass or grain, we need a second one, because the consumption of cereals, especially corn, by the bull results in intramuscular fat, which is called marbling, such meat is juicier and more tender in taste. ruslan honestly admitted that he had prepared for my arrival, and we already had the rib plate. as you said, otsuvicina, otsuvicina, just like that, rib the plate is otsuvichen, which means that it was prepared for 12 hours using the suwi technology, that is, it was simmered at a temperature of 75°, 75°, thereby making the meat incredibly tender, but we

know and love this, suvit in this dish is extremely important if you cook even the best beef over high heat, which only takes a couple of hours, the meat will fall off... from the bones and disintegrate into fibers, which we absolutely do not need, here is an absolutely solid piece, and at the same time it is very soft, i don’t even know. pour the pearl barley into salted water and leave to simmer over low heat for 40 minutes, during which we are busy preparing the remaining ingredients - mushrooms and onions. how long does it take you to chop one onion? let's compete. so, a spontaneous battle of chefs. we have two men, two knives and two onion halves. time has passed, so

you can be left without fingers, well, you’re fast, but you’re not good, it’s simple, chop the chanterelles and put them in the frying pan with the onions, when they ’re fried, put the pearl barley in the frying pan and mix, pour in the cream and simmer for two or three. minutes the side dish is ready before serving all that remains is to decorate the table with chopped herbs, the final touch is roasting the meat. to do this, ruslan uses a special device - hosper, a unique grill oven that was invented in spain in the middle of the last century. hence the name, which is strange to our ears. first, as they say, the chef needs to seal the meat, that is, fry it to give it a crust, but... and then coat it with lingonberry sauce, how long should it

be fried in a josper? literally warm up for 5-7 minutes in order for it to form. the crust, the glaze was baked and the meat did not have time to burn, and it was no coincidence that ruslan used lingonberry sauce, it has a specific sweet and sour taste that sets off the beef favorably. and the final chord: we put the plate, no, no, wait, we put it without a plate, that is, meat on the board, yes, meat on the board, but i like it, it’s like a man, meat, porridge and man, a gorgeous dish is ready, the most important and enjoyable thing left is to taste it, so i’m sitting and thinking, where to start, if? i'll start with meat, pearl barley won't fit if i start from the porridge, then the meat won’t fit, oh, where did ours

go, we try it, first the smell, the smell is wonderful, and i don’t know what smells brighter, fried meat or caramelized lingonberries? surprisingly, the most important thing is the compatibility of the ingredients in the dish, the perfect combination. i hope it tastes the same. i am shocked. meat can be rubbery, however, even chicken meat can be hard. here, beef on the ribs, there is such a word, yes, it melts in your mouth, it really melts in your mouth. now. i understand why as a side dish it was pearl barley porridge that was chosen with the rib eye.

pearl barley, as such, has a kind of neutral taste, and it will never overpower the taste of bull or beef, but will only complement it and satiate your stomach. and i saved the most pleasant information about bull on the bone in lingonberry sauce with overfished planks, chanterelles and baked cream for last. by price. it's a dish, and it's a big selling point, like two or three hamburgers, tops. so think about what to order, what to eat? recipe for beef rib plate with berry glaze on rustic pearl barley porridge with chanterelles and baked cream. we boil the rib plate for 12 hours using the suvit technology, then cut it into portions, which we fry or, as the chefs say, seal it on the grill or barbecue over coals. during frying, add salt, pepper and coat the meat with lingonberry sauce.

place pearl barley in a pan with salted water and simmer over low heat for 40 minutes. chop the chanterelles and onions and fry them in sunflower oil. at the end of frying , pour in the melted cream and stir. simmer the side dish for 2-3 minutes. before serving, decorate with chopped herbs. have you ever wondered from whom or what the name of mogilev comes from, if... no, listen to scientists: some of them associate the name of the city with the name of prince lev danilovich mogiy, who built a medieval castle in the city, others with the name of polotsk prince lev vladimirovich or a mighty lion. ayanka bathed with the noble robber masheka, whose extraordinary strength made him like a lion. one way or another, the lion

is present in most legends. which means this city is strong, proud and royal, like its totem. despite the fact that the lion is present in many legends that relate to the city of mogilev, it began to be used as a symbol only recently. meet leva from mogilev. according to the old tradition, the lion needs to rub something, if you want good luck, money, whatever, rub your hand. but if you want to have a tasty snack, rub your tummy. similar there is one step from bronze lions to living kings of animals in mogilev. let me remind you that. the lion became a symbol of the city of magilevo quite recently, and this lion, by the way, is also very young, the mane has not grown back yet, and the color has not changed. a two-year-old lion cub arrived in mogilev along with raccoons, stripers and chinchillas from karaganda, but the inhabitants of the belarusian forests are the basis for the siege. misha, misha, misha

fedor, misha, whose name is fedor. oh you paws! i never thought that squirrels could bite, inflict a fine on your fingers in a cage, one finger, well, this is our elite housing, a cottage, this is a khrushchev-era building, this is a stalinist building, the walls are thick, well, everything is like people’s. you can spend the whole day here, look, he plays, besides the usual enclosures, like in a zoo, there are also huge enclosures where bison, roe deer and deer live in natural conditions, to see this,

just walk along the pedestrian route, which is equipped along the perimeter of the siege, climbing a special... observation towers, you appreciate the beauty of wild nature, but for those whose middle name is laziness, there is a railway here, in the migilev zoo there is an awesome thing, this is a safari almost through the wild jungle on such a magical train, look, this is a real safari, not we were deceived, really wild animals in a wild habitat, and we’re on a train. hey hello! the bison are the pride of this siege. they multiply exponentially and live in herds, as in nature. there are canyons in belarus. it’s a real canyon, we can’t believe it with our eyes, although we actually believed it. canyons

were formed here during the ice age, so belarus has a piece of its own north america. the train often stops because animals run in front of it, actually blocking the path, but they are the masters here, that’s right, there are a lane with the telling name firefighter, it was from here that firefighters came out for more than a hundred years in response to an alarm signal from the townspeople, the historical name of the former karl lipnyakht street. returned several years ago, and now the rescuers themselves are returning. the firefighting museum is located on an area of ​​250 m2. its exhibition includes more than 200 exhibits. an impressive collection of retro fire engines, firefighter uniforms, old photographs and documents. there are exhibits unique to belarus, for example, a fire pump from the mid-

19th century. you can put out not only a fire, but own hunger. in myagelevo there is a suitable place for this, unusual and atmospheric, saturated with the aroma of danger and courage, to which i did not add my recklessness. it doesn’t seem that food served in such an interior should also be unusual, bright, hot with a sparkle. there is food that you immediately want to eat, and there is food that... you just want to look and admire, and then definitely eat it. i present to you the most beautiful dish. lamb cooked in its own juice, i won’t tell you anything more because that everything else is a surprise to me, but what i, in principle, have already done,

i want to immediately note the simply fantastic presentation of this dish, if they asked me what haute cuisine is, then i would probably say, well, here it is, and if a little more detailed, then on my plate there is lamb with vegetables and mushrooms on a bed of... nectarine, it’s at least beautiful, and something like a sauce or butter is carefully poured on the side, it’s green, and if you allow me, i’ll do it with the tip of a knife, hmm , this is not a sauce, it is , to put it simply, green spicy oil, if not i’m wrong, the main ingredient here is: with parsley, i often hear that people don’t like lamb because of its specific taste and smell, but this dish doesn’t have them, the meat looks appetizing and

smells great, i’ll assume it’s lamb, the meat is very soft , not only because it languished in its own juice, it is also very important what part of the lamb this dish is made from, this is the shoulder blade, well, essentially the back, there are not so many muscles in the back that would transform. this piece of meat is something tough, so in principle it is soft in essence, by nature. the meat is topped with a sweet chili sauce based on plums; eggplant, bell peppers, carrots and champignons are fried in a hot and spicy terriaki sauce. it remains to find out why there is a nectarine pillow here. i think i 've figured out why. a melting pillow, we 'll use it as a base, we'll put it there. eggplants, carrots and a small piece of lamb, add a little piquancy with butter, parsley and, i figured out the secret of this

dish, what you need, all the ingredients fit together perfectly, is revealed here. in terms of taste, this dish is sweet, slightly sour, moderately salty and piquant. in belarusian cookbooks published during the soviet union, you will not find recipes from lamb, and before that for many centuries it was the second most popular meat, ahead of beef and second only to pork, because casings, and magerki and felt boots were taken from somewhere . i think it’s great that belarusians are returning old ones to the menu. products are forgotten recipes, and this is happening right before our eyes.

we set off from the expedition through the corners of our country, let's get enough of the growing emotions and positive emotions. all in all, there is a folkloric expedition with a parade number of 500. the vitsebsk region has also happened many times before. let's follow the history and myastsovye abrads. let us admire the greatest glory of the church of the holy trinity. the geta temple was built in 1999 on the basis of the former royal parish school. so let's go to the pragalinka and to the heights, let 's go hooting in the spring, let's walk in the winter. pryidzi, prydzi, vyasna,

makes a special technique that helps save people. our quality, your safety protection. our company is famous for its traditions, as well as for many dynasties of cement workers. ready to share knowledge. in 1933, the state commission signed an act of acceptance for operation of the cement plant. the first tons of krichev cement were used for the construction of the moscow metro. show one day from your life, each of our cars is assembled by hand, because when you hold this part in your hands, you

feel it, but what if you don’t feel it?

ivan lutskevich called the city little prague. why is it difficult to say. maybe because of the abundance of religious buildings? at that time in mogilev there were 26 orthodox churches, six catholic churches, several dozen synagogues and a lutheran church. but i like to think that this comparison was culinary. residents of prague love baked pork knee, and mogilev residents love baked pork ear. pig ears are boiled, fried, smoked, salted. they are stuffed and baked, they are probably eaten all over the world, but they are very popular in belarus, here is proof of this in front of me: delicious pork ears, but before i try them, i want to learn as much as possible about this dish, tatyana will help me with this, and today she is treating me to pig ears. so, today on the menu: pickled ears, baked ears and oatmeal.

i’ll start with the appetizer, tell me tatyana about marinated pig ears, we first boil them, then cut them into strips and then marinate them, the marinate includes soy sauce, adjik, mustard, vinegar and a little salt and sugar, we put the ears in this marinade and here they are stand for 15-20 minutes, then serve, yes, 15 minutes is enough for the ears to absorb it. some people may not like it, i really like it, all because when you put a piece of pork ear in your mouth and start chewing, it crunches very pleasantly, it turned out that i’m not the only one who likes to crunch, about 15% of orders in this restaurant are pork ears, i understand

why, because it’s very tasty. very pickled ears, don’t baked ones let you down, at first glance, no, due to cooking, these ears have become very soft, they are much more tender than the ears that you marinated, but at the same time, i want to tell you, they are still much richer or fattier, why? because when baked in the oven... it becomes, well, it releases juice, it releases, it turns out fat, juice, the marinade is wonderful, it is not as spicy as in pickled ears, but it seems to me that it is ideal for baked ears, the spiciness comes from adjika , spiciness from the mustard, sweetness from the soy sauce, balanced taste again a nice crunchy texture,

to prove to you... that the dish is very filling, i deliberately cut a piece at the root of this ear, that's right, but pay attention, there is fat here, but it is not irritating at all, that is, it is tasty, it is pleasant to eat it just like any part of this ear. it’s easy to eat such a dish, but if something terrible happens, after you’ve emptied a plate of pig ears, you feel ravenously hungry, order oatmeal! if you hadn't said it was oatmeal, i would never have thought of it. oatmeal in its structure, it is also very similar in this pot to our pig ears, so you eat them, they crunch, as if they are bursting, and the same thing happens with these small whole grains. in a pot there are whole oatmeal, pork, mushrooms and vegetables. we pre-boil the oatmeal. at

this time, while the cereal is boiling, we prepare the filling, the top cap, as you called it, cut the pork into cubes, fry it in butter, together with onions, carrots and mushrooms, then mix it with the boiled cereal and put it in the oven. the beauty of this dish is that the cereal absorbs fat and...