we are the fate of literature, there is the ministry of the writer of the prophet. all this is not about alexei tolstoy. but he rejected all this, and he knew exactly what to write in e, to please the public, the crowd, but at the same time he did not lower the bar, a very good exemplary example of a normal russian person. he can't live ra- to eat or have nothing to do decorated that he should know. why does he live in the world, despite his sadness for the thickness. he was nimble and fast he was impetuous, he had a goal, he achieved it, but he did not create evil unknown pages of life alexei tolstoy he can be blamed for many things. although it is very easy to do from the height of today, let's say without living, then watch the documentary film saturday on our dance channel. this is the pulse

movement. breathing is the rhythm of life. fashion illustration is the art of conveying fashion ideas in visual form honey, is that a dinner spoon ? new theatrical forms author's reading of classical works search for sacred meaning every week we are in a new place, watch the fashion for culture project on wednesdays on belarus 24 tv channel. magic pot do we have more? this is what we

'll do. and here we add literally half a glass of water. this is how we send this pot to the oven now. 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. the cooking technology of alena and vartan with feathers was easily, but nevertheless supplemented with several 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, exquisite taste added sauerkraut meat, fried with onions and carrots, then sent all the ingredients into 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 °. give with bread. i think the door is not tied here to add horseradish. let's for now let's get the hell out of the weed velma savory to that oh-oh, well, that's practically. well, that's all in place belarusians love cabbage. i'm blowing for everywhere passed them hours, but in a different way to me befits that you are meat. there are so many kolka , pepper and spices and salt are guessed. well, tik is all. there is her sourness, tataya and you don’t know that she is assigned. here. actually, there were just

blows, that is, that we added to the tomato paste a trifle of what a bitch is well cooked. so you can say that smak kapu. blossomed even more brightly, bitch, sterdyak with a convenient recipe, the most court recipe. and i, maybe, from behind the table, sat here with you sharpened oled remo thin, thin, legs lessons or dress? yes, alyona vartanut them. this is a recipe. i am glad that our country was suitable for you, we still have a lot of blossoms, but there is no one along botha. good afternoon dear friends. welcome to our skit. oh, noble noble father, so delicious. we even prepared a spoon. listen beautifully, yes, don't say it won't

be sweet in your mouth. let's try. so it eats meat. wow, a piece of meat, good. so right, right already good meat. half of us are on the roof behind such exuberant forgers took his lip and you know that i'm sitting. listen vartan i really like to cook at home cabbage 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 with, is ready. i thought no. it's probably not there anyway. but now i understand that this is really the case. it’s very good for belarusian cuisine, it’s characteristic of shavings, drowning out, how can i tell you more than densely flat our cabbage in

this one and walking with grass and another just ate good and over a large field larisa becomes a quarter made even more in belarusian, than in the village you had wheat flour, but we have rye flour. oh, well, it's just a well done court. thank you vartan wonderful, wonderfully good recipe larisa well done normal. thank you excellent. try to repeat either the way it was in the village or the way we had it in the television kitchen, and you will not regret it, and you and your family and close friends will be satisfied with everyone you treat to this dish. well, that's all for today. we say goodbye to you, as always. we will be back for a long time with new stories and new recipes. cook with us every a week and you will eat deliciously in the belarusian cuisine

, all the best to you and goodbye.

hallelujah

lord, grace of your strength and sometimes the glory of the

lord