they say, right there, well, the work of a woman is to wear a skirt. there it is beautiful to put on makeup to sit with pieces of paper in the office and sit. well, my work is not like that and, for example, my friends do not understand me. well, how is it, well, what are you doing there in the forest? well, what are you going? moreover, sometimes i say, and with whom are you there? i say, well, one here came to check one and you are not afraid. here everyone. it’s just that you are not afraid of being alone in the forest, but i am not afraid of several hectares of forest and are similar to our elena along and across in any weather. she makes control in the woods sometimes measuring on foot 10 km. and notice this work more and the feeling of care and pity is not made for her by her male colleagues. you know, i thought it would be worse when they were appointed forest rangers. i thought, well, it's about to start. here you are a woman here and here you will command us here, as it begins, having decided to come to the men's team as a full-fledged collaborator. especially as a director. yes, we must

be prepared for different situations, flattering misunderstanding and even hushing up problems in front of a female boss. there was even a case where tractor driver once something broke in his tractor, i don’t remember. i say, vitalya, in short, he didn’t tell me, i say right away. oh, you know, but i'm somehow here i 'm afraid to tell you there was such a thing. yes, respect is something that you can’t buy for any money, and especially expensive is such an attitude towards a woman to a leader on the part of the male team, which means that lady boss is really in her place, which in the case of our heroine is not surprising, because in the forest, as in a big house it is a woman forester who can bring real order and know exactly where and what it is located even in the most dense corner , more often only those people who like to work in the forest and do not like the forest work in the forest. it seems to me, well, you won’t work like that for a long time. it 's a must have. there is no understanding of what you are doing in

the forest in the forestry, there are no random female employees, if you fall into this area, then only at your own will and the dictates of the soul, only then this work will be a pleasure and i will get strength. there are also two dogs, two cats, chickens, even a peacock for a large household. here so i can do it in the morning. you need to get up early to feed everyone, well, little animals, because you will not leave the cold. well, in the evening, respectively, she will also be unique, elena voroshkevich, and in the family the head and in the forest a full-fledged mistress is the secret of her success. it's just that your dreams will make you happy, and not conformity to someone's stereotypes , the idea of ​​​​happiness and a prestigious job. our work is also, well, from my point of view. it is very prestigious, it is developing very much in the modern world and there is no need to be afraid of this, every work. she is good

in my own way. this is a story about how to learn not to be led by the negative emotions of other people , how to overcome your inner fear and doubts, not be afraid to break social stereotypes, and also to motivate and inspire those who are still looking for themselves and what the most important thing in your life, which you want to give yourself without a trace. tender juicy mouth

-watering zrazy in a creamy mushroom sauce is such a dish that will decorate any festive pillars a good solution to please your loved ones and friends culinary historical show belarusian cuisine, watch right now.

hello hello, my dears, the culinary historical show belarusian cuisine is on air in our program. together with you, we are learning to cook traditional belarusian dishes in a modern urban kitchen, while observing, at the same time, preserving the original gastronomic traditions of our ancestors. my name is alena next to me is our culinary magician quarter. well, somewhere far away in the belarusian outback on culinary expeditions. larisa is already studying another recipe. so we start, do not switch, it will be very tasty and interesting. good afternoon. pasha, as he suffered , did not have any culinary recipes. we flew in, not a bloodworm suffered. i'm kind of right treated by the culinary capital of the stairs. and here, what is the festival of motor prismarks and reason volga ivanovna soboleva serving here. we will

prepare zrazy, to whom longing, good afternoon, dear. good afternoon, what will we need to prepare this herb for our dish. we need meat. it pork chicken. well, let's add sala crumbs the way we have lean and pork and chicken, so that crumbs have foil. more precisely, three types. yes , we need mushrooms. we now have white fresh mushrooms. well already boiled. uh-huh. here we need, onion egg loaf and seasonings. not just ingredients. let's just take a look now. i'm ready to join us when you try, right? for the preparation of minced meat, two types of pork and chicken fillet were used. and in order to make the minced meat more juicy, they added a little salo for the filling, finely chopped mushrooms, onions and fried the minced meat, added a long loaf, part of the fried onion soaked in water and chicken yolk

in the final, salt and spices and thoroughly mixed in the center of each minced meat cake, put the mushroom filling and fastened the edges. then rolled in breadcrumbs and fried for 3 minutes. on each side until golden brown, to make the zrazy soft and juicy, add water to the pan and leave to simmer for another 10 minutes. hello vartan greetings to you alena vartan they say that nothing separates people like taste and nothing brings it together. like an appetite. imagine what a wonderful task we are solving, they say the truth, yes, by the end of the program. i promise you a great mood and appetite as a unifying one, and our dishes today will be zrazy folded. it is precisely that it is unifying, because one is not very interested in cooking it. well

, then it will be super, an appetizer for sure our recipe, how it will differ from the village one and whether there will be any difference between the zrazy , we will have practically the same ingredients that were in the village. nose with a small change, everything is the same for the filling, we will use oyster mushrooms, so for the mushroom sauce with which we will serve our zrazy, we will have champignons, and the filling will be, in my opinion, an excellent combination. it 's sautéed onions with carrots and mushrooms. hmm now, tell me about meat meat. we have alena of three types. this is fatty pork beef and chicken fillet. i don't see fat here. but, uh , you need the minced meat, uh, to turn out, well, soft juicy, the pork is light enough, and everything

will be very well combined here and everything will be proportionately, uh, let's just say verified. so, we send it ourselves with other forgers. and after that, you need to cut the chicken and become a little bit. uh-huh, as if we have minced meat so we go to tanya more. ah falcons. yes, yes, for a long time i've been at home for you heterochki often you cook it. well, all the holidays from the new such are flowery. yes , these are such show robots for the holiday, guests for the new year on a bike for carols, and from whom the island was informed. who taught? mom once did the whole hour, you are a koran makalyanka. yes yes yes. anchor wound. mom was chopping the holy man, the crisis of the robot, and for mushrooms we went any way and childhood taught us

mushrooms with my brother in the forest, in short, meat, just like our lips. there were a couple. yes, add lard with juicy blood, because the chicken is lean and we have a piece of meat. uh, also lean more juicy protein. done with this job. and so now i will twist the twist, and i must confess to you. i really love. uh, oyster mushrooms in all kinds of cooking in the kitchen. i like them and they are simply fried with onions and garlic and carrots and as a decoration for the sauce and, probably, as a filling, here i am i have never cooked, but, probably, they will also do , because these mushrooms, firstly, they are clean and pleasant. eh, they don't require

any major processing. secondly, um, this is a storehouse of both protein and fiber. well, what generally makes these mushrooms useful. well, in addition, mm oyster mushrooms do not have fat, but there are carbohydrates. well, there is probably not much there. yes, yes, avos and tell me, kalina for the sake of all these festivals in your 2008. in the month of august there was the first festival that you e active fishing rod is pure valya i am in this year was the second time only but well come come come a lot of visitors there was and now he already knows my dishes this year too. well, that ’s nice, that’s the course of the accident and he said everything, devash,

sausage, devash izrazrazy. where are your pancakes ? here was the fish at my stuffed schnitzel was and so people come, and i can assure myself from you could not for pizza there was no queue and people come up. i expect you to let your piha have the right, and we are at the same time so far that they have chastised one. i you imagined on this froze. well screwed them them minced us ready. now to us gotta peel it, onion. onions, i'll cut the mushrooms, and we'll fry them, cut them finely and fry. at this show, athletes test their strength and dexterity, not physically, but intellectually

. what is the name of the main trophy for which the team of the national hockey league is fighting? national hockey league nhl stanley cup that's right, what is the name of the german football championship? that's right. name a popular soviet song about hockey, written to the music of alexandra pakhmutova in 1968, whatever happens, they are not used to giving up. what club does he play for? french footballer, kylian mbappe? psg oh , it was difficult. it was difficult. let's watch a video replay, watch the intellectual project head game on our tv channel.

tell me, please, vartan and a long loaf, before soaking it in milk, it must be cut off. i believe that in order to get such a good, well, relatively crumbly texture of minced meat, so that it is not so rubbery, it is the texture and very much so uniform. i think that this crust should be left, all the more so. here she is, tender, the quarterly grandmother always left the chicken on the loaf when she made zrazy cutlets , and not because she was an economical housewife. i don't think she knew the word texture, but she cooked like that because, well, that's probably the way she liked to say it. yes,

yes, yes, yes dark, we still need tsybulko. e raw minced meat is not fried, but usyusharenaya, cibulka is obligatory for everyone, and then with mushrooms. here ide is the most necessary to clean the half-ring half-rings of the bulb and cut it. still on the right is a good mushroom next to the mushroom to fry the repair. and this will be tsybulko in minced meat and we also need the half of the filling to be squeezed out. so, he is a butt for us for two purposes. i see. tsibulya never happens never happens. i appreciated your feat when you cut onions and cried. you know, tell vartan. or maybe now you can put meat into a

meat grinder and maybe take it with onions and twist everything. there are some technological moments that we will follow a strictly rural, so to speak , recipe, and this moment is cut, do not cut the onion, cut the onion. clearly, there a certain part of the sautéed onion went , uh, minced meat, and the second part went into the filling, so raw, onion. now we will not add minced meat with browned onions. eh, minced meat, meat is much more tender agree. protein we do not need yolks here so. here and here cleanly came off on a loaf. vodichki yolk only one yolk without protein, it is not only it,

so that there is no liquid minced meat, because we will immediately stick. and if the minced meat is thin, it can, uh, it will just break out like that, they will be round, then delivery. here only yolk. went yes, our onion, we put aside half for minced meat. and in the output half we add our mushrooms. well, we put our mushrooms fry. it's coriander so a pinch, literally coriander. that's how it is with us, so cumin is also a little, and dill is definitely like that. a pinch of salt, be kind, so alyona is all we need. stir,

so what we have here. for me, this is such an aromatherapy and a little marjoram. well, actually, it's time to add to our minced meat. this is the amount of onion, a little of it that's enough this bow is useful to us. for e directly stuffing. yes, even now we can already send you there without wasting time, right. everything, but just a little, that there should be a little carrot in it, yes, yes, and mushrooms at once mushrooms, because carrots are beauty at once mushrooms, please, that's great. and at this point we will add some butter . spartan, why would it be a very

good mushroom flavor, like this. but before we send mushrooms there with you. in this way we will clean this garlic and we need it just cut it up a little. yes , cut it up a little. that's it, literally. and for butter. here is the charge and add salt and seasonings. well, now we need to add our loaf. well, that's it, let's throw. mix all this rybak. well i'm winning news. mix it all up, kneader. have you

become a homogeneous minced meat there, well, so that our three types of meat, yes, so that everything connects with a loaf and an egg and an onion with everyone, look and this hand is also so neat. look. here, look what we're doing no chop. it's not even a bum. not a cutlet. like this flattened out. that's literally. yes, they spread their palm. we've got a teaspoon here. we look here, literally two teaspoons and there will be enough stuffing to do further. that 's it. i don’t know how to whistle a vartanka, yes, it turns out such a seam so that the minced meat does not stick from here, we take, again, some water and make just

such a sausage. yes, we lubricate with vegetable oil, paper, paper was lubricated with vegetable oil and we collect our zrazy. that's how they are. oh well, and now we will sculpt zrazy, we will moisten our crumbs of our hands so that our friend does not stick minced meat. oh, watery, that's how we do it. i take our stuffing a little piece of minced meat, apply our stuffing and sew up our zrazy, and the stuffing is applied like this. hmm a teaspoon. yes, so that it was, so that it was uh-huh. here we

roll them in breadcrumbs a little. uh-huh and a false frying pan and these are obtained. here we have different ones, but i cut, i'm adults round. well, everything, the garbage was ours right away. now we will send our pan at the pizzas. well, on each side, about three minutes, so that the crusts are fried at the same time, then we will add mugs

of water and fizz them so that they are juicy and soft, so that the zig juice ticks noisy, so that the juicy ones remain for me, the spears didn’t give away their far table, grabbed the dobrevsky, and i think that we will turn over the door of the mehudka. this is how i see that you, from our times, also smeared butter with butter for sure. this is to make a crust . yes, you and i have breading, and it will be very golden on the surface of the board. we, as i understand it, are already ready to send the zrazy to the oven. yes, at 180°c, 40 minutes. you have time to remember and write down. cookbooks and books have all the details of this amazing recipe. in the city kitchen

, alyona and vartan made their own changes to prepare zrazy with mushrooms for minced meat, used three types of meat, beef , pork and chicken fillet , used mushrooms, oyster mushrooms, onions, carrots and garlic for the filling, while zrazy was cooked for 40 minutes in the oven alena and vartan mushroom mushroom sauce prepared for the dish. well, it seems to me, the days of the fool for culture, let's stay. yes, we will try again, we got both tomatoes and our court astrala well well, minced minced meat, so far, that we have taken off with three types of meat. but you see the tongue slipped through, but you immediately feel that

your own meat. yes, because i may well not re-water so, but now well, shooting until i came off the stuffing in this stuffing. well m. -m what does mushrooms from the forest mean? hmm fine gave me a chance to throw them away in the city well, guess what else i want to say that in such countries there is on the table, then gentlemen think to say gifts to all guests to hell, otherwise everything is a convenient recipe. i think, that motor kromaks about your creature, and in bali with a comfortable scullery hallway, sir. it seems to me wired zorka of this festival is unpleasant that you liked my dish. so come the future of you to rejoice, then more health, happiness and dobrobyttu i will leave

this house of beatings and most importantly - what kind of life did your family not have? thank you, too, all the best, see you alena mess. good afternoon. hello dear. larisa is always on time for you. so i’ll tell you for revealing who is not cunning, you are a bad people, it seems so and here i am, the cunning of the battle, there is a rise, there is a rise to give the recipe and i will bring you everything, how well it falls. and look how beautiful, then. let's try. let's try larisa you should tell us, uh, happy with how we prepared this recipe, you know

that i think that we are not overlapping here. why would our spaniel be so tasty? hmm at a time. i'll take a look. and you and you have already finished your studies. yes, yes, i 'm such a maisterstvo. well, where do we go? hmm what kind of mushroom? it's delicious, well, they will provide it in a month. oh i'm smart. oh, i'm not smart only chicken and pork. it looks like a kind of meat to me. no, beef. so, we didn't have beef. we only had pork

and chicken. well, we decided to make things worse. awesome, awesome thank you. thanks for the recipe. with these words, we would like to end today's program. we say goodbye to you, but for a short time we will return to your homes with new recipes and new stories. cook with us every week and enjoy your meal in belarusian cuisine. all the best to you and goodbye. in the hands of a book throated side by side choking with the skin word zus of their developments

, who have creatively created the most wondrous and worthy of respect, these books live in books for a long time, memos expressively improve people's voices. reeling bringing the generation closer to enem bypassing our big-eared belarus 204

watch the news now olga kalairva. hello. a further strategy for countering modern threats to national security. this is the main topic that is being discussed today at our meeting. the president, in particular, spoke about improving the information policy at meeting all those who are deeply immersed in the essence of ongoing events have been at the forefront for almost a third of a century. we are building our state and pursuing an independent policy. here, with constant ideological informational military and psychological pressure, all technologies, from the west, are thrown to destabilize society, change the constitutionality of the system.