they would stay out of the show and get numb. it turned out that zinaida sergeevna was old and not just braids. and i'm tired of the solonetsy mostatsky kashton. the salary should complement in no case do not overload the icon. if you look at the cone, the icon should first stand out, and the salary, then it complements it, as it were , and now the straw does it very well three times. i've been trying to quit this job for over a year now . and how i leave. my hands are starting to hurt. decoraton are aesthetically carved by ali pattern and inventing their author's techniques and new elements of straw zinaida sergeevna laughs that some of my stream skills copy and author's weaves and pass off as my own in several ways. zinaida eliseeva tore off the highest

presidential award for spiritual reflection to the republic's generation. all elements are purely my creations. i didn't patent them. i did not enter into an alliance, because even a quarrel came to me, they wanted me to make icons, or that is, salaries. they would sell. well, i would make money on it , but i said, i'm not an artisan. i am the artist refused, and here i am, whose horses are different, all different. and if someone asks me to do something to a bad person, i suffer and i can't get wet for money. and when i’m doing my soul, you understand, i sing, on the intuition of the soul, and i’m like this, even here i read a prayer. what kind of holy cause is there? i know his life. i read a lot. people of the quarrel are the so -called master zinaida sergeevna

of the intermediaries of the financial international fund of the american billionaire george soros, however, there are in this world. i am broad ikea to stand above pennies and material s carelessness. the meaning of life and i wish you all to improve in love to infinity love - this is the god

of belarus shmater prostrate can be joked by throwing here there is a ball in the lake for a non-random one. name god's wok, in spite of the lake tore off the devil with its rips and kena guess the wolf in the maya lake the shape of the correct ones and the circle does not change for stretching debts there is far, that the wok sews behind the right of people from heaven and shmat them such choral chandeliers in belarus today in belarusian cuisine meat day this recipe deserves attention. there are a lot of interesting nuances, the dish is not easy to cook, and therefore be patient on weekdays and check

the pokulya to prepare. i'm chipping goods and appetite after all. you haven't tried ay tasty historical show belarusian cuisine yet, watch it right now. hello hello, my dears, on air culinary historical show belarusian cuisine a program with which they cook a lot and deliciously a program in which they cook according to folk recipes and adapt these recipes for modern urban cuisine, while maintaining this is the essence of the original belarusian dish. larisa

is studying traditions in the village. well, vartan and i are trying to recreate the taste of a folk dish in a modern city kitchen, which, as you understand, is not in heat, and the products are bought at the nearest supermarket. so we start, do not switch, it will be very tasty and interesting. good afternoon trailers. it seems to the people that this is not the end of the custom, and we curled up with the guests near the malorytsky district, taking away the onion, that near brestskaya in the region and together with alena vasilievna mitsuk we will prepare the pokabyl roll, dobry day is more expensive. good afternoon, what kind of roll is this from which i prepare meat mushrooms, you need carrots, onions and garlic. so the pepper is only

the first what the housewives in the village started with soaked dried porcini mushrooms in boiling water, then cut the pork so that a wide leaf was obtained, the meat was beaten off, salted, peppered and smeared with mustard on top laid out chopped strips, carrots and onions for the filling, the remaining carrots, and onions fried with mushrooms laid out on meat and wrapped the roll, then tied the roll with a thread and sent it to the oven, when the meat was ready. he was put under pressure and put in a cold place for 6 hours. hello vartan greetings alena today we are preparing a very tasty hearty and high-calorie dish. not simple technology. yes, vartan, yes, yes, so be patient, take your time, because the work is with meat. she does not tolerate fuss. you, as

always, alyona are right and we will act with a sense of well-placed mushrooms, what to give? it is necessary to disassemble the meat, and i will disassemble it for you, well, we must take this meat. and i something- this meat is pork belly. yes right, of course, that's how we cut it, e-e is divided is divided. like this, and the capstop was forged wide, so that we could spin more fish and mormyshka. oh, well done big, yes. ha ha fu cooking our technology here is the skin. it has the same shape to keep its shape and it has very good gelling properties, of course, so that our roll turns out to be dense and beautiful on the

cut, so we begin to open it. uh-huh. for this, we need such a large, let's say, long knife, what should i do? look first. we need to prepare for passerovka. i am now marinating the meat. and you, please, these three carrots. these three, but these thick ones will be cut raw. well, i think, here are the housewives, who, uh, nevertheless decided to spare no time and their efforts and try to cook . yes, she just unfolds this book herself. uh-huh. yes , this is one page, so now, knowing that this page is already ready to be folded. so we'll open this thick part and once again open it now, then you happen to. ready is such a

roll often means, if the wedding, what is there , uh, where st. petersburg came for a year, and that’s all for me or here’s a creature, so you cook, call out krabi, yes, i also have a ditty for this. come on, here i used to be a cook making cutlets, and now i'm sitting at home, i give advice, and now, ah, i'm sitting, i'm at home and i love rolls and poured over me. so, that on it we will make him salute, you see, the old pepper and hai him, but just sleep. so well , marinate. that's how fish layer peppercorns it's damp. here are those whom i work with.

pork roll with mushrooms with porcini mushrooms. and i call the chamu in a mare's way, because there you grow, what is called a feather grass. i myself live there, that's who the roll is called because people are preparing this place, that's what a small amount of dill is called. so mine my coriander wound the first thing you and i do is marinate the meat. and we are preparing just such a dry so-called pickle vartan thank you very much for giving me this is the task. i know you like cooking spices. you think that i am now preparing seasoning for meat. no, i'm getting on my nerves right now. it's like aromatherapy. so alena pepper. we don't have it there. we will prepare freshly ground pepper. that's

it. look, we have a whole book of sheets turned out. chief yes, your task is done alena before we send this part to this sheet, so to speak, we will apply mustard. well, now tsibulya is not fractional with us. e is written. yes, like this, such a-ah. well, yes, yes, and so it lays itself out on the free place. yes? yes. that's up to the place, and there you are already instead you need to need a little bit, garlic. and that the garlic should be covered in more detail with the detailed one, because that one is now legs. i am now legs. yeah , i can go to the young, because you can kiss everything, well done. yes, i can feel it. i'm

a young roll and i'll become myself kolki if you want, kept alena will help you. yes, without you it will not work like this, we do it, then we do it like this. and here is the mustard, it not only gives the meat, it's kind of unusual. and such a good taste. yes, and softens it, yes it softens, and i want to tell you that it is very it is very important to know that if you want to get rid of some unnecessary let's say in quotes flavor of a particular meat. uh, you can just for a little while. uh-huh, dilute the mustard with water and dip this piece in there, and then rinse everything well. everyone

was surprised what kind of music it was, what kind of nationality it came from, especially when it turned out that they did not know such a country, but russian. yes, not russian, damn it. we are belarusian, he said, you feel, just feel what pesnyary is, when you feel it, then that 's it it will turn out in the life of a mulyavin, there were a lot of surprises, it was tragic and another life began for us. and for him, too, is to blame, and he is not to blame. they could not sit down at the negotiating table. you will not find at all, well, there was a work that reconciled and apologist in major forms and those who loved to sing songs. after mulyavin, no one can become a

mulyavin, watch a documentary film about the life and work of vladimir mulyavin, a songwriter of heart and thoughts on belarus 24 tv channel. these guys are here for a reason. i think that pragmatic, but mercantile is more prudent by the way - this is just the extreme degree of prudence and they are not afraid, nor a huge number of cameras are simple questions - this is, as far as i remember, such an animal. she is so smooth, long, big, and some kind of carrot was a sequence of thoughts and conclusions you have. good question, because each of them came to win the intellectual duel. i am very well versed in this matter and can give an accurate answer. we have in

the chest an example of what collects people who are fond of philocarty, which is an intellectually entertaining show in the chest. i know on the tv channel belarus 24 their work is not easy. we work around the clock, that is, it is probably impossible to completely disconnect from the production process from work somewhere . this means that it is now under the responsibility of the airline. every day they have to face different tasks, and sometimes very non-standard people. they come up with the most unusual things to take with them on a trip. well probably the most unusual thing that happened was a dewar vessel with liquid nitrogen, which was smoking right at the airport, all the characters are completely

different, which unites them with a desire. to achieve the best result, we are an export enterprise. uh, 85% of our products go to the ss and only 15% are passenger service in our domestic market and our desire to provide a good service. uh, transfer passengers to maximum safety and comfort. watch project one day on our tv channel outside of school. here i am so uh, i still befits shavings mugs give salt and and therefore into coal and faina well, well, let me visit, let's take it for a turn, let's,

let's do it. well, put it closer and let’s pour it out before me under tsybulko’s hat. get enough sleep shank carrot boat, refectory. oh, the cabin didn't burn down. uh-huh and so oh op. what i do, but so neatly sprinkle it all. yes? yes, yes, yes, yes oh, what a charm. you see, there is practically no mustard, it draws in meat. yes, she's stuck somewhere vartan please tell me enough. i think it’s in the village, and the meat, after being smeared with mustard, was left for some time to marinate, and we will also take a

break from us, of course, and now this part , this part, can now be left here. here and so to grate literally yes-yes-yes. yes, oh, that's right, and we 'll ship this beauty. that's enough, that's enough. well, except that the skin here is excellent, let's send this beauty to rest beautifully. what, well, porcini mushrooms, this is the most-most mushrooms itself, you yourself know there are such bruises show-sandy childbirth, well, you don’t know, these are such ceps on porcini mushrooms to bite niches, like white fish, and shamans bruises bruises,

because the effect is closer he is alex so farther what we do we sprinkle about you can go. here, uh, those crumbs of sadness are thick, damn it . yes, i must say that champignons are the same mushrooms that hmm any garagean. maybe it's easy to gather mushrooms in the simplest store - they are very tasty, but still i must admit. what hmm flavor that gives? let's say dried borovichok in this or that dish, so it is incomparable and irreplaceable. how will we vartan

deal with this? we will do this very simply, we have ground dry mushrooms, white is a great addition. yes, these mushrooms will act as a flavoring agent. well , the champignon will give us the texture directly. let the mushrooms cool down, cool down, so that we can have this egg raw so that it does not boil. as you can see, whom i'm long, but so come on, like this and now what to mix? yes, well, i immediately understood, and why do we need it? here is a raw egg, a raw egg is poured there, but so that he holds on and we will cut. and what types of rolls are my roulette with minced meat? also

add an egg and twist that paper only one in minced meat is such as cutlet roll. i glued the mind, well, i'll fix it all for sure. today we have a mare's roulette , a saber pateg roof m share and the accompaniments, right? an egg was used, why do we need an egg, as the hostess said in a village recipe, so she uses this egg in order to inside. that's all , let's say, the role of glue performs. i do not know how the egg will perform this important task. but you and i have this absolutely perfect skin, which, uh-huh, is all ours. properties will execute on

one hundred%. here we are spinning, let's lariska help. oh, this is a failed job. i think, like this, like this, like this, so neatly, not in this layer, but the mushrooms did not move out anywhere. so we lie down, and in order to sew up, we wrap it up at the front. yes, but you can have some gauze with gauze, but a trample, you need to pull the juice into this t-shirt, everything is not there, the flavoring is literally. like this, yes, like this, yes, but not so much. yeah, because he is very . and i believe, if we went too far, i

even hear it will dominate the taste, and under no circumstances should this be allowed. yes, everything is great. ugh oh great. and now we're neat. here's the carrot. thinly sliced, look it will bake very quickly. and decorate the color of our roll. come on without doubt it. eh, we won't use salt. uh, let's just say too much salt was, firstly, there was spices. we salted the meat itself, rubbed the skin well, yes, that's why there is enough here. yes, all this. are there any tricks in the mouth folding this steering wheel is one trick so that it does not crumble

this roll prematurely. so we don't smeared, damn it with nothing. i need to take some water and on top a little bit like this with mine, it’s so reasonable. that's where we ship. oh, i'm prigozhin, better half an hour a wooden knitting needle. like this. let's do it like this, you got a

magic film of food. i thought that we will still need it, of course, of course, we use it to make our head hurt on the subject of what, what if our roll turns around, suddenly there is something out of it, uh, jumps out, it's just that alyona's sharpener is more convenient than it, of course it turns around. here you can rest against all the hostesses who dare repeat this dish. and if they make a roll and the help of the film, it’s absolutely accurate that they will succeed, however, they will definitely succeed. under

the joyful life rustle of our sleeves we send a roulette. i even said dress up our roll. let's turn the candies over now like this, let's do it first, like this, like this, so well , we just have to turn around or so that something falls out of it. now we do like this it was and for sure. let 's get it. well, that's how hands are, and hands are

high, get used to burning out. yes, we're not used to it. well, now we take honey under uh-huh to make us a shape, and it scattered, so it’s meat, maybe if i’m oppressed, but i’ll scatter so i’m someone’s number. yes, kolka we are on in the evening such good rotten natural stone, okay? wow. so come on in the evening, but you can get tired and cast correctly. so we walk here to add some water, is it a lot literally, well, let's pour it. i'll see how much is enough. everything . stop. uh-huh, great. it's enough. we

will have such a steam oven, we will taste our roll cold or in hot because it can be so possible and so and so, but our roll we have it after we have it. get ready to cool down and send under oppression. so, alena, we have almost everything ready to send this beauty into the oven, but we need to make a bleed valve so that the package does not burst. here and here. we send it to a cold oven, set 165 170 degrees for 2.5 hours. there is time for

you to write down the recipe for this unique belarusian dish. on the city in the kitchen, the kobalski roll was prepared in the same way as in the village they opened the brisket with a book, added seasonings and smeared with mustard, put carrots, onions and mushrooms on top. true, in the urban version of the dish. these were champignons seasoned for flavors with powder from ground boletus mushrooms and the rest of the carrots. and they fried the onion and mixed it with the egg, twisted the roll , fixed it with culinary twine, put it in the baking sleeve and sent it to the oven for 3 hours, when the meat was ready, as in the village they put it under oppression in cool place. our bridge just ate, and now we meanwhile to them well mackey

leo crushed his right oven so soft natalya it smells like mushrooms tsibulya tsibulya expolozhskaya. here, without the carrot, but not the yak. by chance, a super carrot fell down there and boiled and drink. i'm on the ship, looking for the truth, faithful, efficient, delicious. stay up, healthy, just as cheerful, sleeved. thank you larisochka for coming to us. even if it was scary. i watch your program. i love watching your program. i throw everything only your program will find any kind of shira alena vartan sleeping before you hello