and i feel that the white volats here are not as bad as the bison and the belaveska guns. the skins of the day float around the vase as much as a kilogram. fishing and ўpeўnаstі belarusian living waters u tym, that the new breed dapamozhnatіchvatsya creativity yalavichyny. and the remaining meat status is pleasing not only to the external appearance, but also to the yield of the final product.

made at home, the world is going crazy for craft, such products have been at the top of consumer preferences for more than a decade now: cheese, baked goods, sweets, home cooking for for many, a full-fledged mini-factory, craftsmen assure that such food, due to minimal costs , will cost three or even four times less. the leader of the whites grew up.

after the wedding, in their zeal to give up on the village , they turned out to be at the same time: they slightly refurbished their parents’ dacha in prusiki, and over time they took on a full-fledged renovation and completion, they were drawn to this business like a magnet. our first cheese was camembert, we cooked it, it turned out amazingly. since twenty-one , we have been learning about this very bitter cheese that was choked, choked, that was also the case. to the goat, so that the milk comes out of premium quality, look after the animals eye to eye, clean, feed, prepare food, a responsible task, the couple trust only themselves, that’s food for ours. for our team, and you

save the gray somehow, well, sima, of course, it ’s all saved, that’s all, and there’s enough, there’s enough, well , we’re trying to make sure there’s enough, the impatient agulongo is not happy to trample his boots, the presenter is again trying to sneak into the house, the cheese makers are holding the line, the kulikovs are planning to show the star life in all its glory, without retouching the banknotes. 8° 77%. the temperature and humidity must be maintained in the cheese cellar. to maintain heat, it has climate control; as soon as the bar drops below 10, the system turns on. the most precious thing here is that you have to give up your soul to withstand all this, of course, and this tastes like parmesan or something like parmesan, because well, parmesan is difficult to replicate. at this stage

, the foreigner is allowed into the kitchen, intiagu cannot believe his luck, the ecuadorian is frozen from head to toe. we put on gloves and a hat. and from our cheese curd we will make cheese corn. sticky, spicy, salty, with a crispy crust. brine cheese is made from a mixture of goat, sheep, and sometimes cow's milk. due to its high melting point, it can be baked.

sometimes i have to cope with it all alone, plus two small children. after half an hour , the curd will be separated from the whey, now it can be transferred into molds as soon as the product has set. they put it back into the whey, it spent 20 minutes there, it started to float up like real dumplings, we took it out, yes, that means it’s ready, we take it out, we start it crush it, make a flattened pancake shape out of it, at this stage add salt, dried garlic, paprika, dry for another 20 minutes and you can send the frying pan, i did this too when i was a little dairy.

your own. meat sauce is prepared from fried ribs, after which they are stewed in a frying pan or in a clay pot with a sauce made from flour and butter. most often the dish is served with pancakes. the first thing that gets onto the fire is lard. the meat is dipped into the fat from simmering. when the onion becomes transparent, add sour cream to it. will continue cook on low heat. intyagulonga at the finish line. exactly. the presenter will have a bite of glory, pour everything by hand like that , well, it wasn’t even necessary, before serving the dish will be put into a mini-oven, there the meat sauce will simmer until it reaches perfect condition, the tovol, having had its fill, the foreigner moves on, somewhere in the expanses

of the blue-eyed the beer beauties are waiting for him, but for now. they are dedicated to their work. oh, komvol is the soul of art. this is not just high-quality fabric, it is living fabric, because it consists of 50% or 100% wool. our job is art, to create high quality fabrics.

reading and studying large forms, a critical approach to information is almost a relic of the past, it’s easier to watch something short, funny, which... will make you tense and think, while destructive oppositional resources try to present information in the most perverted form, but this is different . unfortunately, a significant number of people develop laziness of mind, inertia,

inability to form their own opinions, they consider themselves young, free and independent, in fact very pliable to external pressure. this is a constant attempt. passionate about food, i can now make my own cheese. inti agulonga, supported by craft

chefs, a foreigner made the first cheese, very tasty, and after years of living in sineokaya he made it to the national level. you can twist it, that's all, and dip it while the presenter rushes to the chant, mirbat abushaker is in the case, i 'll hold you, how long is there, or will there be more? zalena-zhita is on the run, good guests and all right, that’s what’s next, 16 km from minsk on country amusements for many years in a row he’s been building business sergei rukshta, he has a network of agricultural estates within walking distance from the capital, mirvat abushaker is on the doorstep of a hospitable owner. hello, hello, miruwat, welcome! in this village, a man has three rest houses, the objects

are separated from each other by a 30 km distance, well , look, i built everything with my own hands, this is my grandmother’s house, in 2006 a presidential decree was issued on the development of rural tourism, then i understood , that this will be my main direction of work, in my parents’ house there is a bathhouse and a museum, and other buildings. hands, that i built myself, when i worked as a tractor driver in the fields, collecting stones, they became the basis for the future masonry, from hot dubai to snowy belarus, i can’t give what kind of sensations i have, an ancient house, i even see the smell of this natural wood , you built everything yourself, i see you have a lot of interesting animals, you are hunters, and yes, i am a hunter, oh, there is a large collection here, more than 130. the organization of a personal museum coincided with the first success in hunting, a memorable trophy is a 250-

kilogram wild boar carcass, all walls the guest house is hung with stuffed birds and animals, i’m not scared at all, because when i was little, our neighbor had a museum like this in luvaniya, of course it was very interesting for us, when without permission the children went and looked at others see your world... it’s not just to show off, the presenter’s goal is to study the recipes for game fish, cook the fish today, we’ll smoke it, this is the fish, it’s carp, carp, this , yes, yes, and we also have a few from the hunt beaver tails, you haven't seen anything like that, no, and not ate, we will cook this too, tender juicy, beaver meat, especially young ones, is prized among lovers, all the fat from the carcass is drowned during the cooking process, it permeates the piece, making the taste of the dish richer, in principle, we

have already prepared the tail, uh-huh we have two tails, and a beaver can have a tail , so you can eat it, but look here, this is lard, it’s like lard, the beaver meat is like this, only on the tail and also this part is soft, i think i have an association like a tongue sheep, this is a yarn tongue and it looks like it, right? fire smoke is an elementary recipe for any smoking process. how many children do you have?

six, six children? yes. mashalla! and i thought that i was a mother of many children, then a man came who told me. if technology is followed, antioxidants are retained in carp meat. they protect against the negative effects of free radicals and have a beneficial effect on skin condition. burning method - melts excess fat from fish , the resulting dish is not only healthy, but also dietary , only 100 calories per serving, there are fish in the garden, yes, you yourself caught them from here, from our pond, they have a pond, and here can also hunt for fish, the cooking time in the smokehouse reaches two hours, so that the guest does not get bored, he comes up with entertainment, cool for...

i can’t, having assessed the scale of the disaster, abushaker backs down: getting into tubing is already a feat, what are you going to do? in front or behind? i’m not going to ride, but how is this kata, and you go first, i’ll see how it is, suddenly i ’ll be cured, i don’t even know what i’m supposed to do there, no, i’ve never ridden such a hill, but can i i’ll detain you like this, it’s okay , that’s it, push us, push, push, wait, wait, wait, i'm not

ready yet, perhaps, like this, hold on, like this, no, no, no, i'm not ready, i'm not ready, wait. i’m not ready, after ten minutes of persuasion, choice without choice, by the way, it’s not as scary as it seemed to me, it’s always very scary for the first time, now i’ll be interested, the only thing i’m unhappy with is that i wasn’t prepared, no one warned me , i would come with my cheek, my valeshki. or a special suit for snow, here i became, unprepared, a foreigner winter fun was to my liking, after the first descent followed by the second, nabis, in the meantime, beaver tails and carp carcasses managed to reach the smokehouse, so, a question for the zandaks: what is in the black box, time has passed, what

is in ours, everything is already prepared, everything is already prepared, wow! after active outdoor recreation, a hot lunch is just the thing, mirvata bushaker is ready to taste, i’m not afraid to try something, i’m a cook myself, i always like something, some new recipes, i’m not a fan of fish at all, but she very tasty, let me go myself now , take it, then we’ll wash your hands, we have it, okay, try the beaver, let’s try the beaver, right on social media you can have this one with the skin, if...

now he lives in grodno, now that’s how my sofia was born, so i decided that we would take care of the farm, my husband works, and i take care of the farm, olga serpetovskaya does not sit in one place, the woman runs a large farm, in her pen there are goats, chickens, and calves, the housewife makes cheese from milk,

prepares sour cream, melts butter, but i don’t professional cheese maker, just for himself. for fun, but i’m learning, maybe in the future we will cook cheeses, we will sell them, perhaps we will breed even more goats then, so that we have even more milk, a leading foreigner, an experienced cook, but she still cooks cheese i haven’t had a chance, today is the belarusian debut, this is goat’s milk, yes, this is goat’s milk, in general i really like goat’s milk, goat’s cheese, a glass of health. goat milk protects the intestinal flora from pathogenic microbes, relieves inflammation in the intestines, strengthens immune system, improves sleep, accelerates metabolic processes. the optimal amount of salt with calcium helps to recover faster after physical activity. when our milk heats up, we will pour the whey in

the middle in a thin stream along the edge of the pan, but can i try it? yes, please , it needs to be in one direction, well... well , i think it doesn’t matter that much, just so it doesn’t burn, there are a lot of recipes, they are divided into two types: hard, soft, france is famous for the latter, famous aged ones are brewed in spain and italy. goat cheese, cheese in general is a universal product, it is for every day and for a festive meal, very tasty, just the right amount of salty, and not salty and... i tasted the cheese, mirvat abushaker asks to go to the barn, a foreigner can’t wait to meet her dreaming girlfriends, here , i’ll let them out

into the street, here they live with us, they bite, no, hi little girl, this is katerina, ekaterina, we look at her here, just like that we killed the only one, because she jumps out, yes, these are the goats interesting, good and real, let's say. they are well fed, it makes a big difference, if you don’t feed intiagulong bread, let him eat , catch abushaker at a meal, a rare exception, who has been following the strictest diets for many years in a row, and the signature wasp waist is the object of admiration for the gloss, meanwhile, the beauty is waiting for the next guests, hello, my name is grandma lina, it’s very nice, well...

and you can roll it out evenly, you don’t need to force it too much. elena borscheva has been in the tourism business for many years, and together with her son she opened an estate. besides relaxation, the hostess offers guests master classes on cooking, working with wood, collecting herbs and berries. and now we are here as a whole family, making dumplings, at first they, i didn’t think they would like these dumplings, then they started. yeah, we’ll make these with

potatoes, and then we’ll make the dough with blueberries, we have similar dumplings, which are with meat, but we don’t have that with vegetables, especially sweets, but with berries, of course not , that is, we don’t have sour cream at all, everything is completely different here, so for me. it was such a new experience. there are countless recipes. variations concern both the filling and the dough itself. some cook with water, some do not exclude eggs, others add salt and sugar. the potatoes inside are complemented with mushrooms, herbs, and bacon. and you know, i want to say that this is still exercise. you see, when you do this, firstly, you roll out, yes, you get a massage. hands, chests, while chatting in everyday life, the ladies stuck dumplings on the entire film crew, it’s time to send the preparations into the water, alone or not, you can

so right away, just like that, throw it in, i’m afraid , quietly, just to burn it with your hand, now what we’re doing, now we’re putting a little onion on the dumplings, yeah, onions, butter, these are the unsweetened dumplings you can serve on the table. company with sour cream, melted butter, very tasty , very tasty, really so tasty that i didn’t want to leave the plate, a well-fed mirva tashaker, having filled his pockets with recipes, goes to asvoyasi, intiogulonga is on the verge of musical premieres, unravel, unravel the banditry, vez-vez, old young grandfather.

who are the government behind the scenes?