strictly stated that open display, e tobacco products and especially i want to note liquids for electronic means, and smoking is prohibited. and therefore, these products should be removed from the windows in the ministry carried out e, and control-on-analytical measures in a. regional centers and in the city of minsk and now the regional executive committee, together with the district executive committees and mountains with regiments, will carry out similar work, but in the regions. but if the prescription is ignored and the liquids are not removed from the eyes of buyers, the seller. will have to pay fine. such a case already exists and the legitimacy of the claim of the ministry of antimonopoly regulation and trade has been proven in court. so big monitoring is starting all over the country. svetlana lukyanuk viktor borisov in the sphere of interests, and that's all for today, see the sphere of interests. three times a week tuesday wednesday and thursday. good luck with your business. be well. and see you. get ready

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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 for modern urban cuisine. my name is alena in the city kitchen. ready to please you and surprise in the mouth, well, for the belt exclusive recipes in our project are answered by larisa and she is already on her way. so we start do not switch will be very tasty. good afternoon, oh god, how i suffered from culinary recipes, we flew in to take away the

commune, which is in the luban district of the minsk region and the mind with galina vasilievna agulij, we will stew pork with cabbage, good afternoon. good afternoon, elmi is glad to see you and believe me, i want to take a step, we will cook in this grass of their ears , get to work a kilogram of cabbage 1 kg, blue flour fat carrot, cibulya vinegar sugar and seasoning opa stuck. well, then what is there shavings of tomato paste. this means usu we will have white deliciously. i’m already sewing it so that it will be deliciously chopped pork fried onions, carrots, and parsley for flavor chopped cabbage salted put cabbage in a cast iron in a certain order , 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 oven to sauté. after it acquired a golden hue, it was diluted 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 greetings alena vartan well, tell me, what could be easier than cooking stewed cabbage with pork alena for you as a culinary specialist with extensive experience. 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 not really it will be different from a rustic recipe. the only thing that we will do with sugar is to replace sweet apples with tomato paste, we will replace tomatoes, and we will replace vinegar with sauerkraut, that is

, we have everything technologically in place. the only thing. we will replace the ingredients with one another, if possible, and you will plant cabbage, but i don’t know the name of them, but medium sleep is better. and we have a smaller white odnushka, this is kolya persha, he gnaws a garden with cabbage, then you plant it and wrap it up, and then such a cabbage will be such a prave, hard head of cabbage and white. that's it, i'll take you i missed it, you know that my door is not profitable, but the work is like that, but the curtains will fly to the other at the third. i am now much better than anyone to save the routine. well, oh, where did it turn out, and we most often start bad beavers, and alyona starts with sautéing flour,

in our case, we will have dry sautéing, there is a note of sourness in the recipe. so , uh, i figured it would be very akin. that's rye flour. and cabbage and this rye flour, it is sown with you and me . we just bring to what color we are we will not bring it to a special color. we just look at the aroma that it has dried up. here at first here such damp aroma. and now it has dried up and we will not color , so to speak, rye flour itself will achieve some color, 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 pork with cabbage into our future dish so that it is so thick. yes, yes, yes, it’s the same for us to act

as a thickener on our right. yeah oh oh oh oh-oh-oh the stove spoke. they knew the language of loss. so let me, yes, i’ll help you spread it all, now you need to salt the crumbs panties. about here you look at so many that you don’t need to insert it and run away. there is a russian, this beautiful piece is like this. here is a layer of fat. it should be cut into small cubes, fine. very

well, then flour disperses. we can do without a whisk, because we will have a large amount of excellent. fine. yes, we will have a large amount of water, because we will salt everything that precipitates. and this ours will thicken, 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, strangely 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, what kind of ticking parsley do you have, and this can only be for savor, so for input. yes, and i came to her, but it was required just pogogut today. and it falls a little, i know that there are parsley grown and soaked races. i'm not like a domork. you are in shape and they have a lot. so for more we have such a colleague from the water they won’t sweep away the crown parsley, then i won’t corrode anything, but we’ll wash what we have in the garden, yes, on this sala we must fry the meat first, and then add onions and carrots. so that the fat melts normally. need to drop it. uh, cold skillet. she will start to warm up. so it will give faster fat. yes, it, uh, it will slowly start, let

's say, to turn into a crackling, i see. and there is a carrot, we need chopped 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 penfel there. it will be delicious. yes, and except for the ferchel. we will add more bay leaf coriander, dill cumin.

fine fine. moscow giant many injured hands are missing. i can certainly refuse you to eat anyone? marry me.

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was more peeped after fainting. everything in one hour can be everything in 1 hour. you can do so kindly and you need five six on top and they say it's fried. oh, the morph is such a sakavita alarm clock, i'm on the right yes, i must add, but eight is eight, this the most tsimus. this is parsley for the avod. well, let's give the 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 is because i remember that i said that pork is most useful for stewing baked or boiled. ah. it 's so hot. e, now it is very conditional, however, extremely conditional for the simple reason that we still, uh, in general, the whole dish, when already uh, we will add cabbage there. yeah, two types of fresh and pickled will be sent to stew in oven. tell me please, and the apples, and in what form we need also grated, you know, yes, the apples are needed in the grated form. well, while the meat is being fried, we will cut the onion apples. we have sweet and red ones. yes, traditional medicine claims that green apples

strengthen the gums, teeth, yellow immunity, and the red heart and blood vessels and in general with this. uh, it's very hard to argue, because the hardest apples are green ones, so when you eat such an apple, the gums are massaged, so they really get stronger. uh, teeth yellow apples are less allergenic, but in such red apples most of the pectin is excellent. well, now it's the fish, so mix it up, i understand. ouch. the head turned. it smells so delicious, now the cabbage should be put here. i have a bowl here and then salt now. so we add salt to the lid, we need to add salt uh-huh,

what about tetraborate? salt, well, something troshki salt went to this one, it’s better to state it now and that’s it. with a glove of cabbage, and after a after meat. and kolya doesn’t have any pasta for me, then i can just decorate tomatoes, uh, i’ll change raw tomatoes, you need a heart on a grater on a grater of goodness. we put everything to stew, add water, add 200 grams here, now put in the oven. let's give dry flour on the back and

add dilute with water and add cabbage, thicken friends. alena, it's time to add onions and carrots here. so now for a second, i’m ready to go there and here. so that we can fit everything thank you magic pot there is already a magic pot and a wizard. this is such a simple and beloved

dish. our class has been browned now, we will dilute it with water, and the catch add this one so that we have sour cabbage, we didn’t add it. and so you need to add it right away. and kolka from this and a half somewhere so sugar means. this is such a teahouse and eaters. so stir, 2 teaspoons, sugar, 2 teaspoons tsuku. salt, i think it’s also two and a half, so there we sprinkled cabbage in two dining rooms, you think that they will be zashmar, otherwise they will not be salty on the hump. well, there

are two maps. i hope everything is like that, but don’t make leather social security, salt it yourself. most likely on head hint. and now alena will add one more ingredient, what is called the well-known ingredients. yes, well-known ingredients. this is the tomato where most tomatoes are grown. you can guess, of course, well, guess. am i wrong? yes? what are you? the tomato is 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. well , apples interfere with everything, right? well, at the dining room, just put out everything and that's it. no fish. what to add spices? a small spirit is stewed , uh, and on one we need to check the reptile, what will be the first to go to 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 will apply everything in layers. and when we serve, then we will stir a little meat, meat, onion, carrot, apple, these

spices are what i rub. i don't know why it's hard. right there, yes, yes. yes, yes, great, everything is enough, until enough. like this with this beauty is excellent with a glitch, we fill it with tomatoes or, of course, we distribute this very fleshy one a little caesar does not want to rub it on a grater on top, but tomatoes. she can put ketchup. for god's sake, it could be ketchup, it could be tomato paste.

we are setting off on an expedition to the patches of our ukraine for people that ashana is not bad at capturing ours, because raw foodists are on the brink or is it true that all the fears of the varta are reduced to leaving shima beach and here we are the grandfather’s mansion, that you decided to wrap prickle near the new york area. lucy of his rudnitsky, let's explore her history of the name standing and back curling beard. dozhinkovy abrat holy and piston sheaf full of god's beard so they said on the news at the pivotal day of stubble. let's give the second tradition a new life gesture, let's say my heart, what do you think, look, the project on the

pirate has passed on our tv channel. about the life and work of the iconic representatives of the musical art of our country, the music of vasya vasilyevich kondrasyuk. she always evoked an internal response. this is a sign of very talented serious composers, he felt the characters the characters are very vivid and embodied their feelings with a specific sound. all information is firsthand. if he had not been the way she was, then i think that he would hardly have written anything to introduce them to their activities and dispel myths - this is bright heel, this is such a soaring angel over our half-black forces, when he became the director, and we it was very disturbing, because any theater. this is a very

complex organism. watch in the program the composers of belarus on belarus 24 magic pot, we still have this, we will do it. 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 languish in 80 minutes, that's 1:20. we are waiting for larisa and remember all the details of this amazing recipe, the cooking technology of alena and vartan perry with ease, but still supplemented with a few

ingredients and, most importantly, the difference from the village 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 further sent all the ingredients to the baking dish. each layer was poured over caesar , which was prepared by sautéing flour and baked for 80 minutes at a temperature of 180 °. can you give me some more bread? i think you add fuck. let's, for now, let's fuck the truthful velma's savory grass, because she

has, well, practically. well, the belarusians love the cabbage in place. i've been blowing everywhere since ancient times, but in a different way it befits me that you are meat. there are so many kolka and spices and salt over the years, it ticks here and that's it. there is still a slinka melting and otvodtsa. don't know that. it was just here that there were blows, that is, that we added even to the tomato. parsley - this but this itz to the doctor is wading. so we can say that the smak of cabbage blossomed even more brightly with sucre, sterdyak with a convenient recipe with a most convenient recipe. and i, perhaps, from behind the table, sat here with you, sharpened my alette, rimbaud is thin, thin. legs of the hand, or dress up to alena, give him the recipe there. i am glad that our country suits you well. come to us, we still have colors, they introduced a lot, but there is no bob. good

welcome to our skit. oh, what a sign not a noble father so delicious. we even prepared a spoon, well, the accompaniment is beautiful. yes, don't say it won't be sweet in your mouth. let's try. so, what with meat is kind so right right already good. meat must be. uh, on the roof, behind such violent forgers, you took your lip and you know that i am listen vartan i really like to cook cabbage at home with and without meat. uh-huh. and i

have to tell you honestly. i was so wary of this gravy that you, with which 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. this is characteristically buddies with spears , you needed more. why is our cabbage thick in this and walking grass, another one just ate up and over a large field larisa but after all, the quarter did even more in belarusian, than in the village you had wheat flour, and we have rye oh. oh wow, that's just great. thanks bro, it's wonderful to notice a good recipe larisa well done to a normal hostess. thank you excellent. try to repeat it either

the way it was interesting or the way we had it in the television kitchen, and you will not regret it, and you and your family and friends, all whom you will treat with this dish, will be satisfied. well, that's all for today. we say goodbye to you, as always, nena. we'll be back soon with new stories and new recipes. cook with us every week and enjoy your meal in belarusian cuisine . all the best to you and goodbye. we set off to explore new routes and lay new ones droy's paths are a museum city. there is just a little bit left and crowds of tourists will go here.