in the simplest store, mushrooms 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 we will act vartan we will deal with this very simply, we have ground dry mushrooms, porcini excellent. this is an absolutely splendid addition. yes, these mushrooms will act as a flavoring agent, right? well , the champignon will give us the texture directly. let the mushrooms cool attenuation so that we can have this egg raw so that it does not quarreling and criticizing long. so come on,

here, so now mix it up, yes, well, with a grind, and why do we need it, here a raw egg is a raw egg there, but so that it holds and we will cut and and what types of rolls do you also add an egg and twist already that paper, only one stuffing is such a cutlet roll, i had to understand. well , it's all worn out for sure. well, today we have roulette, and the snotty one is almost m. let's share it, right? an egg was used, why do we need an egg, as the hostess said yes in a rustic 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 perform 100%. here we are spinning , let's lariska help. oh, that's a lousy job. so, so, so neatly, not in this layer, but i won’t go mushrooms. so we lay down love. what are we stitching up? we wrap at the popper, yes, but you can at the gauze

gauze, but according to the first one, you need to pull the juice into this t-shirt, there is no way out, the flavoring is literally. like this, yes, like this, yes, but not so much. yeah, because he is very. and i believe i believe. if we go too far, i even hear it will dominate the taste, but here in no case should we start it. 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. well, without a doubt, uh,

we won't do it with salt. eh, let's just say overdoing the salt was, first, there was the spice. we added salt to the meat itself, rubbed the skin well, yes, 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 smear, a badge, you don’t need to take anything with some water and on top a little bit with your own, so it’s reasonable, we send it there. oh, i'm handy, if already so on the

rings a wooden knitting needle. like this. yes, magic tape. i thought we'd still need her, of course, in fact, we use it to make our head hurt on the subject of what if our roll turns around, suddenly there is something out of it, e . here

you can rest, let go, that those housewives who decide to 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 cheerful rustle of our sleeves, we send a roll, though a second. i even said dress up our roll. flipping candy now like this so let's do it first, like this, the package is so good with us just 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. hot well , that's how the hands are, and the hands are getting used to burning out. suppose, well, what do we take under the honey. yeah, make us a shape, and he didn’t scatter, so it’s meat. maybe if he had it there, well, i'll scatter it, so i'm the number of someone. yes, kolka we will bend in the evening such good rotten stone natural good? wow, they

took out a place like that, but you can also get tired and cast that's right, let's walk. what alyona we have left to add some water here, is there a lot literally, well, let's pour it. i'll see how much is enough. everything. stop. yeah, it's fine. it's enough. we will have such a pair of convectors, we will taste our roll cold or hot because it is possible this way and that, but we will have our roll after we have it. get ready to cool down and send under oppression. so alena, you and i are almost ready to send this beauty into the oven, but

it is necessary to make the valve with the etching package not burst here. we send it to a cold oven, set 165 170 °. time 2.5-3 hours. there is time for you to write down the recipe for this unique belarusian dish. in the city kitchen, the kobalski roll was prepared in the same way as in the countryside the brisket was opened with a book, seasonings were added and smeared with mustard, carrots, onions and mushrooms were put 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 onions fried and mixed with they rolled the roll with an egg, fixed it with culinary twine, put it in a baking sleeve and

sent it to the oven for 3 hours, when the meat was ready, just like in the village they put our bridge yard under oppression in the cool place. i'm happy not to go. only here are my ate, and now we're still me, well, we are the uterus m. well, yummy, read my perfume. i wanted to say to the very one that he so umlel her, still soft oven crushed his right. that is, it smells like mushrooms . not me, by chance a super class fell down there , brewed and have a drink maybe fly away, i'm on the ship, looking for the truth.