i truly love russia for cells, prana, scattered leks. russia is used for these . i already have jerks. that is, they do not have this idea. i am a fan. so we will come to you another time according to the recipe with two herbs. well, now we put the stove at the oven, put the page. well alice caps. he will be ready to surrender, our kvass will run and send mushrooms. so, well, they are already talkative. that's why we ship barrels wonderfully. so varda spices are able to decorate a-a flavor of ours.

yes, i think it's time to send a bay leaf there. alyona, i think it would be very appropriate. here is this dried dill to add so rub it together with coriander with coriander and a little salt. let me add more alyona look at the beautiful clove of garlic, finely chopped how many times i look so many times i am surprised how beautifully, elegantly you do it. once again i want to remind all housewives. that uh sauerkraut and a little brine with this cabbage we saved, uh, for the very end of cooking in order to give the ability to fully cook our vegetables, because in an acidic environment. this cooking is slowing down. i think that

we will cut it a little literally here, and look at the amount is small. that is, only in order to give our kvass, uh, a slight sourness, a slight sourness, and this sourness will be provided by ugu's brine from the same cabbage. and it is very well let's go. oh , what a good aroma. my god, good cabbage, we thoroughly washed it with boiling water. as the hostess of the village recommended to us? yes, this is already, let's say the final stage cooking. yes, therefore, i conclude that very soon, and our kvass will be ready for tasting, it remains just to remind you

of the recipe for this. well, a truly amazing dish. in the city kitchen, they decided not to deviate from the original recipe, but they recommend boiling all the ingredients in two stages. at first , everything is not sour, potatoes, beets and mushrooms, and then add an acidic environment, namely brine and sauerkraut, and at the end we bring it to the final preparation. serve kvass with greenery, the ideal option would be dill, parsley and cilantro 2.1. we got hungry. oleg duck, we will cast. well, a failed fashionable moment. well, know that now kashtoidzhi, i would not have thought that the head of the heart was floating there, and why is it because i was feasting on mushrooms at azu sim, and, uh, minavita will be a hidden cabbage pickle, and you are less than this

note of fish to me with hundreds and rocks. well, i'm without them. and how are they now omega-3 shira gave me her grass for this sudom recipe for such a downy spruce. pass, instillation in your neighbors. uh, wait for them brain health and longevity. and how we eat so much. yes, i did take a nap by their hand, how to live so long, that's not good and yashin dictates more than one such court to you. ai-ai-ai-ai-airochka, hello

from chubai already ah, i just can’t think about anything that the cold grain jacket frost up. then you are welcome. and you do not think a test. let's get you. well, you, of course, gave fresh kolandry here for good. i'm kind for a day, dude, huh? so i thought that there was fish daddy lena prikolbasila yes, bachu mushrooms.