they were tinted near moscow at vdnkh on it’s a pity in the ninetieth fashion, the master ceramist gennady glukhorov left the life of alega, paulina, senya, flies all over the world in the ninetieth year, he died. and well, we even have a house of crafts, it is much later. in the ninety-third year it opened, and from the moment the house was opened, our crafts began like this. here is the long-term research work of lyudmila vladimirovna, she still found our master alive, she was on an expedition, and she saw our gennady petrovich and talked with him. and that is, she, uh, saw these

moments of manufacture, he showed her, therefore, we want to say a huge. thank you. here is lyudmila vladimirovna because she helped us at every stage. today, in the city of xiano, the tradition of the bluhorussky whistle is extended, while holding out the master ceramist vladimir ivanovich kvashko, it seems that the sinitsky katok have an exchange lynx crown on the head crown on the tail and great ears. she has a peculiar form that is easily recognizable, and now she wanted to repeat the same, but it was about five years of trying. she didn't give in. it just looks like it simple, but the form itself is a form. this archaism of the traitors was a very difficult

tsatsk to include konik the ram. the parsyuk dog, the lark and paulina usiens are reflected by their archaic appearance, laconic in different silhouettes and the way of smoothing the surface of the table with cloth after molding, found in images that are comfortable for the watchful seance of the tsar, connected with the earth by zealous slavic cults, we take a piece, clay, knead. everything so that it is soft, pliable, well, so that it molds like dough and rolls the ball into balls, punches it with your finger. holes we draw out the muk, we make a half-axis inside and close it, just close it, we already make the head. just pull it out, just the length is

pulled together and that's it. it is already smoothed out with fingers , the tonal hole is narrower, when it dries a little it is already selected. what tone? the most significant stage of modeling is the cutting of the whistle, and it consists of three elements of the channel chamber, which are blown in the wind and the tongue?

now, for example, in a row. oh, you can't whistle, it's not true. with this sound, all the unclean forces in the house and in the yard were driven away everywhere before us generations have already thought of everything, our most important task is to revive and preserve. we fell not crumble, new day and robin is

the music of his music. i will crawl in the sun, in not timid hands, at the tips of our fingers , music, for example, to think and open thousands of roads before us. music can change the color of the bag, i'm on the table to change us music inside the skin of us.

meat vegetables and a bit of witchcraft oh we cook stewed pork with cabbage as you like, so that more of everything is included more of a hearty dish of simple products that no one will be left indifferent. thanks to the culinary historical show belarusian cuisine, watch it right now.

hello hello, my dears, the culinary historical show belarusian cuisine is on air, which means that today we will not only cook a national dish, as our grandmothers and great-grandmothers did. well, let's try to implement a unique belarusian recipe in modern urban cuisine. my name is alena in the city kitchen. ready to please you and to surprise the warts. well, for the search for exclusive recipes in our project larisa answers and she is already on her way. so we start do not switch will be very tasty. good afternoon, oh god, how i suffered, no culinary recipes, we curled up the commune, which is in the lyubersky district of the minsk region and the mind with galina vasilievna

akulidzh, we will stew pork with cabbage, good afternoon. good afternoon day. i'm glad to beat you and don't believe me. i want to take a step, we will give this grass to their ears to start working a kilogram of cabbage 1/2 kg, blue. flour fat carrot, cibulya vinegar sugar, and seasoning lobstekalo. well, what's next here there are lines of tomato paste, so we will have a sensible relish. i'm already figuring out what it will be. chopped pork was fried , onions, carrots and parsley were added for flavor, the cabbage was chopped, salted, put in a cast iron in a certain order, first the cabbage, then the meat was added tomato paste, poured with water and put in the oven, then they prepared the dressing, the flour was sent to the oven to sauté. after it acquired a golden hue, they diluted it with a little water,

added vinegar, sugar, and salt, sent the dressing to the main dish and put it in the oven for about an hour. hello vartan i greet you alyona march. well, tell me, what could be easier than cooking stewed cabbage with pork alena, as a culinary specialist with extensive experience, i want you. yes, i just want to remind you that the most difficult thing is to prepare the simplest dishes so that they please the most biased critic. and tell me, please, here is our recipe, it will be very different from the village one. you know, well, it won't be quite different from a country recipe. the only thing that you and i will do is replace sugar with sweet apples for tomato we will replace the pasta with tomatoes, and we will replace the vinegar with sauerkraut, that is, we have everything technologically in place. the only thing. we will replace the ingredients with one another for what it is, perhaps

you will plant cabbage, and iki-hotunki. i do n't even know the name, but mid-speak, as you said. you see, maybe, here i am, a chula, one thorn is a white onuchka from a bricklayer, this is kolya ’s pershy cabbage, then plant and boil the zagurt, and then such a cabbage will be such a rough, hard koshanchik and we’ll try a little white one. that's it, i'll take you i missed the show. you know that i don’t believe it’s profitable for me, but the work is like that, but it’s going to fly back, it’s good to hear it and another third. i'm the master. well so oh where turned out, and bad? wool where do we start? and we start alena with sautéing flour in our case, we will have dry sautéing in the recipe there is a note

of sourness. so, uh, i figured it would be very akin. that's right, rye flour and cabbage. eh, this rye flour. she is seeded with you. we just bring it to what color we don’t bring it to a special color we will. we just look at the aroma that it has dried up. here at first here such damp aroma. now it has dried up and we will not color , so to speak, to achieve some color by itself rye flour, when we add water to it, and we will add water to it in order to get censorship, this is the price we will pour in our future dish pork with cabbage. in order for it to be so busty, yes, yes, it will play the role of a thickener for us, so the stove scored its certificate and so oh-oh-oh, oh-oh-oh she spoke

the stove began to speak, they knew the language better. so i'll help you spread it out. that's all. you look about here, and there are so many garages and apotels that i ran away to put in not to demand, not to demand, we demand. this beautiful piece will stand for a friend. here hmm past fat. you have to cut into small cubes. well agreed and cubes. and while i cook. here it is, after all, it’s right to fill it with warm water. very well, then

flour disperses. you can do without a whisk, because we will have a large number excellent excellent yes, we will have a large amount of water, because we are everything that precipitates - will precipitate from the sediment. and it will thicken ours, it turns out, for our body, pork is best eaten, yes, boiled stew or baked. it is best absorbed in this form less burden on the digestive system. and uh, oddly enough, most of the nutritional properties are preserved precisely with this method of preparation. well, great. so we cook the pork, bake it or stew it like this with

you, ticking such a five. i can do it be only for relish so for hydrogen. yes, and i came to her, but i demanded to just step by step, little by little, i know that there are parsley that have grown and soaked races, they are like domork. you are in shape and they have a lot. so for more we have such a colleague. recessions will not sweep away the kinglet, then i'm not worth a reprimand. and we are standing like i am in our garden yes, on this sala we must first fry the meat, and then add onions and carrots there. so that the fat melts normally . need to drop it. uh, cold skillet. she will start warm up. so it will give fat faster. yes, so it is, uh, it will slowly start, let's say, to turn into a crackling, it's clear, but in the mouth

we need a carrot cut and, uh, grated. ugh good. so at this point it will need to be salted. and in general, what kind of spices will we have? to add spices to our dish, you and i will practically be on duty, but the way we have it , yes, the way we have cabbage? yeah, we'll add a small amount of pencil there. it will be delicious. yes, except for the fennel. we will add more bay leaf coriander, dill cumin. these guys love to learn and are ready to answer tricky questions. what is the difference between a circle and a circle in the circle, all points are equidistant from

the center along the circle, but not always in the circle. mathematical explanation, and krug is not always difficult to explain why, well, how would this intuition visit me that this option will be. well, at least someone visited you today, and that 's good, we recall the school curriculum together with the project participants. i know, maybe the first picture shows a clipping, and the second one is embroidered, and then they have a common prefix you should be proud of such a child, watch an intellectually entertaining show on belarus 24 tv channel. can i get a divorce without the consent of my wife? i’ll move on, i do n’t want to get married at all, especially. today i heard the bad news, they killed one woman. i'll give natalya a lift. are you familiar with her?

no, i think my dad has an affair on the side. mistress, i don't know, you think you're a maniac after all. yes, i'm sure, look, strangulation is a wasteland and all the victims fit the same type. you want to be with leroy be in shape, don't fall apart. why didn't you tell me that was your father present at the crime scene? watch the series fatal song this weekend on tv channel belarus 24 , tsibulya was more peeped after

fainting. everything in one hour can be everything in one hour. you can so dobrovoritsya fried. oh, mortuary, here is such a sakaya alarm clock deliciously. i'm right. yes , you need to add something, but eight eight, this is the most tsimus, this is five rushechki for water. ah that ok until give fifth school. and we put and put the oven. so we have come to the point where we already have fat. we have something to fry meat on, and we send meat there. but this because i remember that i said that

pork is most useful for stewing baked or boiled. ah. it's so hot. uh, now it’s very conditional, however, extremely conditional for the simple reason that we still uh, in general, the whole dish, when it’s already uh, we’ll add cabbage there. yeah, two kinds of fresh. yes, and send sauerkraut to stew in the oven. tell me , please, and apples, and in what form we need also grated, you know, yes, apples are needed in the form of thorns. well, while the meat is being fried, we will cut the onion apples. we have sweet and red ones. yes folk medicine claims that green apples strengthen the gums, teeth, yellow immunity, and the red heart and blood vessels and in general with this. eh, it's very hard to argue, because the hardest apples

are green ones, so when you eat such an apple , the grains are massaged, so they actually become stronger. uh, teeth, yellow apples are less allergenic, but in such red apples , most of the pectin is excellent. well, it's a fish now so mix it up to mean oh oh, my head is spinning. it smells so delicious, now the cabbage should be put here. i have here a bowl and then salt there. so we milk the salt cap, we need to add salt uh-huh and tetraborate. well, such that salt, well, why did your friend go for salt on this one, it’s better to state it now and that’s it. cabbage from a shank, and after a after meat, for now

, all this, yes. there from the pasta will have to be added. i can just decorate the tomatoes. uh, raw, like thirty tomatoes change the tomato, you need a heart on a grater on a grater of goodness. add water, add buds. it requires us to add 200 grams here, then now put it in . now let's. flour so dry loss add flour, put the oven, it will turn yellow, then i take it out and add it, dilute it with water and

add the body. alena, it's time to add onions and carrots here. so now for a second, i’m ready to go there and here. fit thank you excellent magic pot there is already a magic pot and a magic pot, we will collect soon. this is such a simple and beloved dish. our class was passivated now, we will dilute it with water, and add a catch to the height so that we have sour cabbage, we still did not add. and so you need to add so understood now. and kolka from this and

a half somewhere so sugar means. this is such a teahouse and eat a little with your hands. so here 2 teaspoons of sugar 2 teaspoons of tsuku salt, i think also two and a half, so there we sprinkled cabbage today with two tablespoons , you think that they will be shredded, otherwise they will not be salty for pink salmon. so well, there are two cards. i serve everything that is, and lepi not a leather social security to salt it myself. most likely a saying on the head. and now alena will add one more

ingredient, what is called the famous ingredients. yes, well-known ingredients. this is the tomato where most tomatoes are grown. in what country can you guess? of course, well, presumably. grown in china, imagine alyona, now you need to add an apple to the cabbage, and salt the cabbage, please, so the cabbage around the edges. this is how we salt it. this is what i mix. yes, excellent apples here. yeah, well, that at the dining room everything is just put out and everything is

added with spices. stewed by small spirits put e and on one, which will go first in our pot, and we will make layers with you, so as not to mix in the process, give calmly enjoy each ingredient to each other in the oven. we put everything in layers for you. and when we serve, then let's stir a little meat meat, onion, carrot, carrot, apple, say, but these spices are what i rub. i'm not in vain this work is not. no, that's it, give them here. no. right here, yes, yes. yes. yes, yes fine, everything is enough enough for now enough. like this with a glitch this

beauty is excellent, pour tomatoes or necessarily we are distributing this very fleshy little caesar from above does not want to erase on a grater, but tomatoes. she can put ketchup. for god's sake, it could be ketchup, it could be tomato paste. magic pot, we still have this we will do. and here we add literally half a

glass of water. like this. we are now sending this pot to the oven. at 180°, it will simmer for 80 minutes, that's 1:20. we are waiting for larisa and remember all the details of this amazing recipe alena and vartan poured the cooking technology from lightness, but still supplemented, with several ingredients and, most importantly, the difference from the rustic version. this is what apples were used instead of sugar, and tomato paste was replaced by a tomato, and to give the dish an exquisite taste, sauerkraut meat was added, fried with onions and carrots, then all the ingredients were sent to a baking dish. each layer was poured over caesar , which was prepared by sautéing flour and baked for 80 minutes at a temperature of 180 °. with

bread, you can guess. i think it's true to add something. fuck hey let's go bye that let's fuck the truthful grass velmi savory to what uyoy, well, that's practical. well , everything is in place, first of all, belarusians love cabbage. i've been blowing everywhere since long hours, but in another way it befits me that you are meat. there are so many kolka, fish, pepper and spices and salt are guessed. well, who is the current here and that's it, there is sourness, tataya and you don't know what is assigned. here. actually, there were just blows, that is, that we added a trifle to the dental paste. this is what the bitch is, well cooked. so you can

say that smakasts. spread even more brightly 100 grams, gray with a convenient recipe with a convenient recipe. and i, maybe, from behind the table, i sat here with you, dragged the alletrem, and thin, thin, lessons on legs or dress? yes alena vartanu give him this recipe. i am glad that the country has found you with served. come to us, we still have a few flowers, yes, along the side. alena vartan all of you good afternoon, dear friends welcome to our skit. oh what a noble noble tank? we even prepared a spoon. listen well, right? how much halva hill? do not say will not be sweet in the mouth. let's try. let's try meat coffee on meat here, good.

so right, right already right already good meat. on the roof behind such wild forgers, i'm at the lip and you know that i'm sitting. listen vartan i really like to cook cabbage at home with and without meat. uh-huh. and i have to tell you honestly. i reacted with such apprehension. here's to this gravy that you that you started is ready. i thought no. it's probably not there anyway. but now i understand that this is really the case. very good for belarusian cuisine. it’s typical to drown out the shavings, how could i have given you more of a halt, that we thickened our cabbages, this is a walking island and another.