women sketched, what they say, uh, in the same and only need to show such years, and i wrote that you should not write about me. i never know you, but i still wish you good luck, so that you are always healthy and happy, not sick, and that you can show your neck. if there is something mandatory, show it doesn't matter. no matter how old you are, not only helped her keep her posture, but also taught her not to pay attention to the age of the tragedy of a woman. at any age. you will always be beautiful young happy. only take for myself. do not be grandmothers have time to stay. i believe that i will be a grandmother even at the age of 90, but i will still be such a beautiful model. and if someone thinks that it’s too late to walk the catwalk in retirement, let galina try to live her life differently, she’s definitely not going to do it. a

lot of things i have one friend told us, let's write a book, there really is that they wrote a lot, but i can say for sure that from my whole life from my whole life they told me. well, what would you change, maybe it would have become smarter or there, how this life would have turned differently. i would say, probably, that's how it is. so it's interesting to me in general my life.

removed from the city mitusni here is your karani and your strength. truth perrot cop. forgive yourself. for being willing and tearing off a special one. she

got wet, tell me the elements. skin croc and one not with nature wild watchful yelnya belarus belarusian cuisine is ready to surprise you again. i can't imagine. i'll beat something with a sprinkling of a dish that was impossible to imagine. here i am looking from the side some kind of borsch from a herring head. listen to kvass silitz, a must- try dish. here is now kashtoidzhi. i would not have thought that the head of the

culinary historical show belarusian cuisine was floating there, watch it right now. hello hello, my dears, on the air, the culinary historical show belarusian cuisine , where we cook truly unique belarusian dishes, dishes that were honored and respected by our ancestors for the next culinary masterpieces, went on an expedition to the belarusian hinterland. our the ubiquitous larisa no, and vartan will cook this unique dish here in a modern city kitchen. my name is alena and today i

will not be left without culinary work either. so we start do not switch will be very tasty and interesting, good afternoon wu pushy, as suffered no culinary recipes. we took away snezhnoe, which is in the zelensky district in the native region, and the mind was angry with sergei lazurskaya, we will attack you, they will put you in a dream, good afternoon, dear good afternoon rassadynka, are we ready kvass more than once in belarusian cuisine, but not yet. tune in nature is powerful father. say for your version of kvass. what products do we need for my version of kvass with mushrooms, sauerkraut brine with beetroot sauerkraut, bulba chastnik feather salt. and, of course, the style of dressing. well

, let's see, i have garlic coming off for making kvass with chintz according to the recipe of the village owners. we will need a simple set of products and, of course, the main heroine of the recipe is salted herring, or rather, her head, cooking is quite simple, boil the head in water, take it out and then add into fish broth. all other ingredients time and oven will do their job and after 2 hours it is ready for you. the hostesses recommend serving dishes a little, seasoned with garlic, admit it to me and the audience. how often you were surprised by the recipes that larisa brought from the depths. listen , well, in belarusian cuisine, we have already prepared so many recipes. well, not me, not the viewers, perhaps, nothing will surprise you. look, well, here's today's recipe. i'm just wondering, not the right word. i'm at a loss

the fact is that today we will cook kvass as a villager, for sure, only the classes we have re-prepared. yes, and it was delicious. yes, but it’s generally a herring, i just do n’t imagine it at all. uh, what will it be, yes, great respect to larisa and all the hostesses who are the keeper of this recipe will need to sit here. and not uh, but not you know from the voguel earlier is this class ready only with her head, what to collect? and i thought we were a whole herring, you be and truncated. we won't have had so much flavor. let this kvass hatefully arrive. vova understood it's not the meat that matters, but the water of the yakina. yes, the head of the one that you throw cats. no, you can beat the herring, let's go sit like that, we're going, well, i'm already

like uh, how i'm now more powerful and how bigger. well , also on vara to change. we touch so add. well, that's so much, yes, well, let's be, but only now, how not for a lot it was not for a lot it won't be. here we send the ship. about swimming at the swimming fish oh , i can’t imagine, fuck something, there will already be one girl, again a good good child, she can’t wait anymore. this is our head at the oven and we would have it already with preparing in advance on this. let's start with what they advised us to go to the village, that is, we will cook alyona from a herring head, there is a very important one here. in my opinion, a nuance, if one of our viewers, and i think, for the sake of interest, someone will decide. repeat this

recipe and cook this class. e. i highly recommend highly recommend. those are definitely the eyes. remove the eyes like that, especially by itself . why because there is going to, that completely unnecessary split that can provide bitterness completely unnecessary bitterness. this will be bitterness. well, in my opinion change the whole taste. you and i cleaned ourselves up, which means we could. uh, now our task is to wash the head, remove the eyes, the gills inside, of course, that's all. washed with cold water, cut off like this. yes? we will not show off, so we will not chocolate. and what shall we do? and we are already sending this herring with

its head boiling water. sending, let me face myself with a true bulb. and you are so bulbashka herself, we all had to go to belarusians eat, fuck, brooms were called like that there, that the national islands. give belarusian one of the national post. 2 so the winter borscht itself, but tell me kalela, with whom the winter one. well, that's it, let's say winter winter, but you can give such grass, and another hour and corner according to them. well, any kind of induction, is this grass ready for driving? of course, you can, but lesha accidentally prepared this country, uh, on a snag on his knees, yes, after all, this is the relevance of this joy, and yet it is such a christmas time. well, uh, ah, why am i on myself exactly what's wrong here already holy muscle. i'm cheating. well, to the will

such extraordinary, because the sound of the country rolled and alma. just a cast iron piece of meat. cabbage water salted, pepper, faces and pains on foot to work and to work that we will go and randomly bind a person and break through everything is simple and they gave the duck, dear wiser, rightly so herself, extorting the jacket-duck to put a few livers alone, and here in the land center volleyball. yes, in our class, what else will alena have? all the traditional products inherent in kvass are beet potatoes cabbage in our version and, of course, mushrooms , clapus cabbage, sauerkraut, and there is also one sour. yes mushrooms. yes, yes, and i'll take a look at alena. we have cabbage pickle so that i don't stand, yes, and some work, alena, be kind through the potatoes, okay,

okay. in general vartan i must confess to you that it never occurred to me that a herring can be boiled. you know herring under a fur coat, i love herring, as an appetizer, mincemeat from herring is no less fine with potatoes. well, it's just divine. yes, but bitch, yes, we have this one with you today lucky lottery ticket. yes, even you know that i have no idea what it is. uh, this is a dish that can be tasteful and very curious in this regard to cook. we have not returned to the right of taking away and taking away to our small small homeland, and you decided to catch tourists. let's get the most out of living away. well, i grew it, that is, it gets numb to clean them , it’s necessary to share, and i went like this, well

, seriousness also fits here. i'll fix it and go. yes, leskov zhenya, it was zinaida ivanovna gorbach, and, uh, yana told me my warmed-up, kvass sat down as a father. i've been duped the truth was done, or it turned out to be the head, and your head, the head has screwed me. well, maybe because of the truth and she is from nine and uh, and whom all sh. yes, but do you have me to shoot a child’s the same our national witch’s national passion, a luxury village, probably our standing wall was the fact that this weed passed for directing thermage, gamensky zelvensky, kirmash, igorye, the fathers of the epic, not a problem of will, no problem for skin man the poorest the poorest can afford to buy a style of dress or food with barrels, and there lay richly. lubricate such a

two-named with kolandra and salt until he is so dressed from this strong one. it smells like that, and lambry is clearly here to live and just, well, it rips me off. thank you for the fact that the herring appeared on our steels. uh-huh, we must tell the dutch, and the fisherman willim yakov fate. which once, having caught a herring, he took it for a toad in the literal sense of the word, and he realized that if you remove the gills, then let's say a herring from such a one. so foul-smelling, bitter-tasting fish becomes just ambrosia. and this is what he came up with i came up with salting fish, and the secret is a day. the dutch kept it a secret for a long time. they

did it at sea right after they caught the herring, so that no one would visit, but those workers who were engaged in cutting and salting the herring even forbade these workers to marry in order to have a chatty wife. god forbid they didn’t tell anyone about the terrible light, an even ring, fools, an even ring of bulba bulba yes, well, good, but for vasya, this bulba is guilty of falling apart, blooming and guilty of a dude, and she we will dismiss the mushrooms, and the indiscriminate hour of cooking this herb kolka is obvious, sochi i think that one two one and two, and vovu has an easier forehead, the capina has cooled down yeah , yes, so i tell him, i who love, these are the women to me i said who loves, that is, who loves children in the morning, of course it has

cooled down, then i know, now the most powerful, yes, it's clear that the lazy ones came up with it i'm a genius. i want to give away leather money, i covered myself with a tail, so it’s alina’s hot frying speech himself, there are herbs in the cold one too. uh, cold kvass. will be 16. oh, capaciously all the same two strange. here it will be spirits and nagshi smak and water because mushrooms. i'll give you more yes, fluff up there and give you letters. there is such a nuance here. well, in my opinion, there is, uh, oh, which you need to say right away, in no case do you need to add anything. uh, of course, it will be possible to simply bring it to taste after

, after we fill the entire vessel. thank you dear bro. that is, here we got this herring head and tried they forget, yes, and now we look how she cooked with us, literally about 10 minutes into it she cooked. she really moor did his job moor can leave yes , we set. so what? let me sniff. well, it can't be. it smells like fish. well, isn't it? they don’t settle down, fish and mushrooms settle down for me. i'm leaving you, so let her already

swim here like that. we will immediately add, uh, sauerkraut pickle, and i think that not all of us will pour the children. well, it’s more than 50 g. yes, well, really, am i the whole dollar, otherwise i’m afraid, i didn’t go sour, but with cabbage manipulation manipulations with cabbage, uh, poured boiling water, yana was already, well, such a vigorous growing up, and twice i poured boiling water over her, that is, poured boiling water, because she stood and stirred with a spoon, then she threw water at all glasses into a colander and once the youngest with a boiled water. well let's let's so accompaniment crumbs was. because we won't have any more, right? well, because, you said that it’s not the cabbage that drips, it’s guilty to bloom bulba, she swam there. yeah

, dried mushrooms, and what kind of boletus boletus, that is, wow, so shortly dotted with royal mushrooms exactly in the good royal mushrooms. and the village is our father with a crown of grass in your family. do you remember i told you about, uh, what a technological moment we will have regarding the laying of all our ingredients. and i only know one thing yes, because this is sour. yes, this will not be great in sour cooking. so that's exactly what we're talking about. come on alena, we will do it in such a way that, first, we will weld everything into a certain layer of the environment, and then we will bring it to taste sauerkraut and brine is known to all the housewives who love to cook delicious cabbage at home, and the belarusian countries are so marvelous for

an hour. it is in private dousing of a person that, well, no one would have thought, but to grow grass and give their heads there settle what accidentally throws out with a terrible person, and i’m handsome listen to lucy, only mushroom smoke, little red dewdrops. mix from burakov. and what is your faith, this amount with pepper , kolyanda crumbs, worse black pie skills, come on, but better than more pepper them pepper. nicole doesn't come in. let's no longer bake. and we have high -quality ryzu to us. we will clean them up. come on give me what seems to be a fresh good quarter, tell me what spices we

will use. you know what, uh, here we have the main spice with you, it will be nothing but garlic. oh how good. here is this strange strange. i would say the smell is not saying the plan is bad good. well , garlic smells like boiled herring, as if its garlic beats a little. yes, garlic will play the role of sprinkling. uh-huh directly ingredients to cook. well, then we know that garlic and mushrooms are company products. let's put it this way, yes, come on, we'll send it initially like this. so you abandoned the potatoes, it seems, yes, and it already smells like fish soup, we send beets, we send beets there. tell someone

to tell again today we were cooking in belarusian cuisine, so, i look from the side of some kind of borscht made from a herring head. what is your profession. you will say such a thing as if i were a mentor of the belarusian language with the children. you don't pee now at the school. i'm not talking about. and i found myself, uh, and six right. of course, i'm giving it to velma myself. that's all, i'm right, i love russia cells, strange scattered medicinal plants, in general, raspberry cakes are exchanged. uh, herbal tea has a very head in me, that is, they have this genius in serving. that's all, so we'll come to you another time according to a recipe with two herbs. well, now we’ll cover it with a lid,

so, well, pepper kvass, our kvass is languishing at the liver, we will send mushrooms, but they are already boiled, so we send the barrels wonderfully. so vardanka. what spices can decorate the flavor of our dish. so i think it's time to send a bay leaf there, very appropriate. here is this dried dill and a little bit of salt. let me add alyona to see a beautiful clove of garlic, finely

chopped. how many times i watch so many times i am surprised how beautifully and elegantly you do it . once again i want to remind all housewives that we saved sauerkraut and a little brine with this cabbage. uh, at the very end of cooking in order to allow our vegetables to fully cook, because in acid. 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 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 flavor of cabbage, we thoroughly cabbage, we thoroughly washed with boiling water. as recommended by the hostess in the village. yes? this is, let's say, the final stage of preparation. yes, so 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 greens on the face, dill, parsley and cilantro are ideal 2.1. we got hungry. oleg duck, we will cast. well, a refusal momand so. well, know that now kashtoidzhi, i would not have thought that the head of the settlement was swimming there, and it fired azu sim all with mushrooms and menovita will be a closed cabbage pickle, and you are less than this note of fish and a rolling pin and rolling pins. well, what about without them? it seems to me, now they are omega-3 fu, such herons, i do

n’t have it directly easier from you to alena vartan to go from there pawns. how to lose weight thanks to you shira for this sudom recipe for such a down in velma. yes, she has grass. pass the arrival to your neighbors. uh, wait for them from us brain health and catch up. and how we lived for so long, yes, i napped on their hand, how can you live so long? that's nekhoen and her tires dictate to you. no, well, such a court is ticking. hello from chubai already oh, i just can’t think about anything to the fact that the cold jacket is a grain of frost

up. then you are welcome. and you do not think with a test. let's get you. well, you, of course, gave fresh kolandry here for good. i’m going to take the foreign ministry for a day, that there is a fish daddy lena prikolbasila prikolbasila prikolbasila at night delicious, yes, bachu mushrooms. this is a good sour cream. real laid down. so on urban so listen. well, mushrooms are felt. well, i don’t even know what it looks like, but it looks like, in fact, masha and belarusian grass are the father precisely, because there is a note. you know, i just felt the belarusian cuisine, and we say goodbye to you, but

very soon we will return to kindle a fire in a village oven on a city stove, and with it your interest in a unique belarusian dish, which together we will learn to cook on a modern urban cuisine. cook with us every week from the car. you can eat in belarusian cuisine. all the best to you and goodbye.

watch the news now studio olga kalairova. hello. on the eve of national unity day, the president presented state awards in the independence palace. today, people of absolutely different professions, agricultural and industrial workers, rescuers, artists, educators, military architects. only 27 people. all of them are united by talents, diligence thanks to which they reached heights in their business in the hall of solemn ceremonies.