yes, yes, i'm going to go, and i'm going to go kolyada carol, lyalechka on the janitor to the meadows in the yard, we give kolyada. i'm not lyalechka for me a millionaire. a freebie to snag sausage for wheat sausage kolyada kolyada sky near moscow for sausage near the moscow of the king, right?

cheerful conditional noisy autistic spirit both short polotsk song like two troubles on your way swim and trouble your emotion swim and knowing diasnost about worse pie codes, swim and troubles that the mission is the sixth in hell

everything starts from the origins and traditions the memory of our ancestors. culture preservation belarusian rituals and crafts but the world is changing. generations change views and

creativity does not stand still. when people realize the value of traditions and understand where to move on, art takes on new bright colors. mushroom day in the belarusian cuisine woody woods, the sun mustache our meat and you will holyly prepare an unusually tasty dish of chanterelles. how much mental strength and patience is needed in order to wait for the end of cooking this dish, a dish that your loved ones will appreciate

historical show belarusian cuisine, watch right now. hello hello, my dears, the culinary historical show belarusian cuisine is on air only in our program. you quickly learn easily, and most importantly, in a good company, learn how to cook an old dish from modern products. we operate according to a proven scheme. larisa in a village with rich culinary traditions, we find old recipes with a vartan of modern urban cuisine. what is called bringing it to perfection so that each of you can feel the taste of history.

so we start, do not switch, it will be very tasty and interesting. we flew in and took us to the urals who saw that in the zelvensky district of the rodinskaya region and at the same time with the wolf, kenya, we would be ready to have leaves with meat from the fellows. good afternoon, ladies and gentlemen. good afternoon. i came to you with a new recipe. i know that the zelinsky district has its own mushroom cuisine and today we are preparing for the metic country. tell me what we will need to prepare our faces with wisdom, we will need the most foxes 500 g of meat 1 kg, and carrots, half a liter of milk. several skis flour private one tooth salt, paprika posmaku and vegetable

oil for frying shikon sudoman's recipe, and we start to see. which comes off with herbs? chanterelles with meat in milk are prepared in several stages. first , fry the meat, add chanterelles. we fry a little more and when the meat and chanterelles share their taste with each other, it remains to add garlic, grated carrots, flour, salt and pour all this with fresh village milk. and there it remains only to wait for the oven to do its job of serving in the village. the finished dish is recommended boiled potatoes alena we have a very tricky fox dish in milk with meat today. yes, a very interesting dish. i think that the taste will also be unusual. i must confess to you, i love chanterelles, but i have never cooked with meat. i have no idea,

but very interesting. and i imagine myself very well, because the set of our products and ingredients today is such that it provides. probably just an explosion. with replanting how tasty it was for us, and we will put the bulba to boil and we will already be simmering without a good fellow. serve kali weasel good? oh, kipryushek, kale, weasel at a time we are here. we will shift bulba by pouring this water. young fish salt the good, and she needs salt near the stolsky salt, so he himself from the fish, according to the classics, puts the onion here at bulba. yes, wait, i just believe, i don’t like,

varyn garlic, and so the arrows myself, i’m hungry for garlic for everything. yes, for bul bukh it gives such good, relish and water. adoptive tadets bulba like this so now let's put it by the stove. we set alena to start with a side dish, so here's a side dish, we will have a completely classic yes, potatoes, but we will cook it unusually with you, we will enrich it with different tastes. the hostess in the village prompted me to do this. they cooked potatoes with, uh, green pods of garlic and onions. yes, you and i will also have fennel, carrots, onions and tarragon. yes , they also call it, which means that

we throw literally one tablespoon of salt into boiling water, and then we send it. right now, you don't need much help. the only thing is that this carrot alena here, please. cut it into pieces like this maybe even a little bigger. yes, yes, yes, yes, you can be bigger, you are so young, you have her children and kolka, but i don’t have four children, three days of a teacher and one lad. oh, you have someone to pass on the culinary vedas. yes , from whom i learned the recipe. horseshoe. this is a woman who came, hay comes to me for milk and it seems she went to the forest, picked up foxes, i will cook foxes, and she told me

, this is the recipe that fox with meat to cook at well done, i tested the veda bu recipe issued by the kulin, i nothing prescription anywhere. and i’m on the skin that there is a neck and a mother, i’m ready, foxes, and she’ll go picking up children, but i’ve prepared mate and for us, in some areas, you see they have different names and e, fox and fox, and and. here, as you think, fox and yellow and yellow and pine and wrap. and i have risks and kosher mushroom. and that's all chanterelle wonderful magnificent forever called fennel. so fennel. we also use you and cut. like this way along because this will also perform. here is already such a fresh, i

think there are people who once having tried it, they will say that yes, it's just wonderful and they will try to buy it all the time, but there will be people who will try it once and never return to it, really very specific. let tarragon still act as a flavor enhancer, this is a relative of wormwood, this comrade is from wormwood. well, it's also very tasty . so, and my carrot, and my carrot and now alena, we will decorate everything from above with such a carrot. i will allow. i 'll do it like this, look how fun this bow looks. we will also add more yes yes yes. what are

you? nonsense almost nothing has changed. you know, these four wheels are your cars, but then mademoiselle anna will agree to spend this evening with me. drink a glass of wine well. i want you to always be with me on

belarus 24 tv channel. these guys are here for a reason. i think that pragmatic ones came up to the word prudently, but mercantile - this is just the extreme degree, prudence does not scare them, nor a huge number of cameras are simple questions - this is, as far as i remember, such an animal. she's so smooth, long, big. ah. you had a sequence of thoughts and conclusions, because each of them came to win the intellectual duel. i am very well versed in this matter and can give an accurate answer. in our chest is an example of what people who are

fond of philocarts collect. what's in the chest irina markira, watch an intellectually entertaining show. i know on tv channel belarus 24 frying pan. this is such a great deep exactly for languishing gelmira. i would not shift the pot here and there. everyone is here would extinguish, and all. oh, it will be more juicy , more uh, fragrant, 8. oh, hissed, sizzled, sizzled under the shawarmul of knowledge. yes, infection. uh-huh, and your task now is these, uh, red foxes, you need them, of course, you cut them to

calibrate, right? i even cut it into three parts. yes, they don't touch it. no, you don't touch it. everything is fine. chanterelles are champions among mushrooms in terms of the content of trace elements and vitamins. pay attention well, in color they are a little like carrots, the most surprising thing is that they are also the same in composition the amount of vitamin a is found in both carrots and chanterelles. but in terms of the content of vitamin c, chanterelles are slightly behind, and citrus currants and garlic. imagine , well, then many people know that chanterelles are never wormy. the fact is that i put you the body of this mushroom. does it contain a special substance that repels

insect parasites? that's why there really are never worms in chanterelles , our meat. well, you know, i would say that other emotions. so what? let's go here? uh-huh well, chanterelle sisters. pro then, i'm now here for us shmat, it seems, shmat nursery. ha ha, yes, well, i see it's so simple an ace, i ran into such paws and families with great yakushu . who is already robbing lesya? yes, just get it, don't show, well, what, and now we send it like this to fry itself, but i gathered it at once aga shared her e with poppy pahom hypex on the table. we will fry in turn, then we will collect the dish,

which we will send to cook in the oven. i know that all hostesses are divided into two camps. some say that all mushrooms before fry, you must definitely boil it, others say that, uh, if you know for sure that it is a mushroom, well, it’s good, then you can not boil it, you can take it and just fry alena dear, but i won’t boil chanterelles. trust me, you don't have to do this. we just fry the chanterelles. yes, i'll tell you more, somehow. i happened to cook with italians. and they call it parchini. ah, porcini mushrooms. well, like everyone else, white mushrooms need to be boiled. well, all the mushrooms need to be boiled, and then they are fried, huh? were strongly opposed no you jam no just

frying. all i know for sure is that i will not boil mushrooms. what about other mushrooms? i was sure that it was necessary to boil it, yes, always, but at the lips, you and the fox and yana yakijaz are olesya oh, this year, the foxes were already aware of new year's eve pain was snow. not well, they are winter mushrooms strained. eh, this is the most tear growing, and foxes are some kind of nonsense accompaniments. uh, the fact that, well, the case is probably expressed only in lipia. it is treated that the first fungus. i'm so myself chula that you rock, and dry, and dry summer garage. it's me who doesn't hava moss, where it's dry. and where a knee is cold, then i am you at not to get over, but potassium sputum at bereznik ocean. what be afraid, mushroom picker, you think that yun has

come to his place near the forest and knows that he collected foxes from her, and there are none of them. there are military druids for you. it is not a leather year, it happens in one place. these are the white foxes that ran away like hares and ours are rebuffed, that we are their fish, it can interfere. yes yes. well, i can say, both in appearance and in taste. this is meat you can already eat it, but we will not eat it , my friends, because this is only part of the dish that should turn out by the end of the program. so we do not pour out the fat, because it is on it that we will fry the chanterelles. actually, we will not fry them for so long, because we are fast-

cooking them with you. in any case, you and i will still bake them with meat. but how is it that we have foxes in milk ? we will definitely add garlic, we will cut it, but now i want to tell you that we have these mushrooms will languish like this for about five ten minutes. listen, and i know what i'm thinking about, how much patience our grandmothers had. yes, don't eat it. this is meat, just with potatoes, these chanterelles, you can eat them. just a couple of minutes and you can already have them with potatoes, right? oh yeah. it’s not that the hallways smell so bad that oh, already the burbols in my stomach flew nowhere with joy and i’ll kill you, and so we won’t refill. and i would n't eat anyway. let's still, for now, that's how

i look, right? welcome let's, let's, i'm so i’m afraid it’ll be milk myself, that it’s normal, everything is like that. so now you’re carrots and put salt and spices salt and spices there so yeah, that’s half, but tablespoons. so now the spices are the spices. here i give the mixture. e. pepper, different skin mistresses her favorite spices, what kind of mixing and then, well, gentle telling, and now we are private so good teeth and good news and a good tooth of garlic and tell me, from your children, who are those? yes cooking, strau- oh, these darkness to me, well me more, uh, to give birth on foot. what is your oldest daughter? she ordered likes to

bake licorice and share further by the oven. so, i think, let's add some mushroom seasoning. here is a small amount. this is what we will interfere with, this is all like this, so that it is right with us without salt exclusively. these are very good dried mushrooms, which are simply ground into dust moments of truth for the sauce. i think three spoonfuls is enough . mix everything nicely like this. do you know what other advantage for not very experienced cooks. so that they would not be caught in the fact that they have milk sauce based on lumps of flour. because

they can easily be confused with a little fox. now we're going to add flour, um, mix everything. uh, three four flour skis, snarls. uh-huh. so let's have two hands. let's do it. well, that's just either and so here's the first pies. oh, at least i put my finger at least, well, yes, mix the fish with this puddle. ah, juice, flour, covered yes, and a heat gun on a horse. oh, what a yellow milky my son-in-law has, so it was milka cow we have you for give appetizing. and i understand that overgrown it all will go. the pot is not salvation. we

trust this to a boil, and then it’s already good. and i thought his burn was already all, that's enough, for once there is no overgrowth. well, not a little podshakat. a time of vivid and unforgettable emotions on what part of the human body sits living at someone else's expense, of course, we know everything about this our players have different views on life illustrations or pictures or pictures, but there is something that unites them with the desire to win the main prize, with literature, things are going well, hopefully not bad. but now we will check, we will risk

even against the obvious. if we're wrong. we will remember this for the rest of our lives. we think it's mold, you know. and where is it more precise, yes, you know, there are different options, see the intellectual entertainment project tower on our tv channel. these people are doing everything to make our life comfortable by operating the scientific road network. we try to achieve even coverage so that our drivers and not only our guests feel comfortable imagine moving along our street, what would happen if there were no electricity during the day, any emergency situation will be eliminated within two hours. they work tirelessly every day . here we see a schematic representation of our transformer suppliers, dispatcher. all this understands all this, see all this controls, for example, we have a ciphered philharmonic here, we offer to spend one day with specialists and learn

everything about their difficult work. ours works 24 hours a day, in spite of what weather conditions you watch on tv channel belarus 24. well, if it’s easier to eat than a cast-iron frying pan, i’ll remind you, they didn’t come up with anything. pot not thieves, but we have a pot of thieves

going to the stove. they told me that there are two owls and there is no way ready, the little one jumps to podshakat, and we stick alone and these sopranos of this country are sticking, but goodness let's all go to heat up our actions further are so simple. what claims to be genius, and i want to repeat. how much mental strength and patience is needed in order to wait after all, the end of cooking this dish, because each part of it is separately delicious. fragrant. here is such a foil, aluminum, let's say glass holds

heat well and it will cool down to sleep. so alena , we send our dish to the oven at a temperature of 185 ° for 35 minutes. our dish remains almost ready, and it’s beautiful to serve it for serving a chair and the feast will begin , it’s time to remember how we cooked chanterelles with meat. in the city kitchen of vartan alyon , the ingredients of the dish were left unchanged, but unlike the village recipe they offer a slightly different cooking technology, alternately fry the meat with spices, send it to a baking dish, then fry the chanterelles with garlic in the same pan, heat the flour and stir with a whisk, add milk and a little powder with mushroom seasoning, serve with potatoes and herbs. verme, they loved the herbs from mushrooms from this people, kazan with rabbro and

gold, you can give up aliadmovitsya from the herbs from mushrooms not makhchima eight yaks, i myself loosen the chestnut. let's for now that they can't look at me slyly, and i'm thinking and let's say it sweetly. yes, i already did . the yak under the yellow leaf at the leicester remained under the meat. well, well, well, i'm in fact with you. it's just a holy belly. i am milk and it crushed my certificate to the fact that the meat turned out to be so soft on it's just that, in the winds, such a forest filled with oxygen. that's all for ole, and chanterelle yana

gave her age, so confident, specific , which is characteristic only for this mushroom, and she dressed herself in meat. perhaps i generally want to say that now there is a lot from a person spruce thinly, and the other flour received, it's all in this component, oh, a single whole, and karate was torn off in the forest cellar for mushrooms. damp, pretty , get ready for the moonlight, stay healthy, how did your children grow up healthy and i will come to the bandage according to the prescription before you find out what it is. the great one will pump you. alyona bartan. dismount to you, came off no. so tear off