right now hello hello my dears, we are with you again in belarusian cuisine, we have an absolutely special program, because we cook our cooking with soul and history according to recipes from the belarusian outback. and together we learn to serve an old dish to the modern table in a new way. my name is alena and the chief in our kitchen is a vorta. but larisa, as always, is on an expedition this time. she, uh, went to the village, which is famous not only for its culinary traditions, but also for its different stories. and so we begin not

switch will be very tasty and interesting. good afternoon in cats suffered no culinary recipes. we stretch ours at a higher price, in any district. and today have pushas as suffered no culinary recipes. we have already curled plastov and at once sofya mikhailov skatok we will cook that we will cook meat, goulash we said so goulash was called that, yes, and what kind of meat will we cook sour? fried meat and onions, send to the cast iron, add water and send to the oven for 30 minutes to stew and then add seasonings, spices, rye flour and main ingredient, crushed gingerbread. and then it remains to send the cast iron to the oven so that all the ingredients make friends and wait 20 minutes. a ready-made dish in the village is recommended

to be served with potatoes. yes, fried onions and lard. hello vartan hello alyona it seems to me that today you will be especially pleased with our menu and why, because today we are cooking meat meat - this is great meat. this is great meat. it's just superbly masculine, yes, if it's still good to cook, well, that ah, you'll cook well, nobody doubts. thank you here. here, and i am also very much looking forward to the result, because next to the meat. we have gingerbread. i don't really know what to think anymore. so tell me please, uh, briefly. and what are we going to do about it anyway? here alena is all new - this is good, forgotten there is nothing new in this. these two wonderful tastes that reinforce each other, salty sour in places, sweet, and maybe vice versa, sweet

eskim prevails, so our task today i can’t say that it’s very difficult, but in any case, with gingerbread, we are meat with you more never cooked, especially in belarusian cuisine, this portion is applied on a bag, kolka comes off for us. i think that two servings wake up, but i thought four four. well, so, if you give birth in small pieces, then there will be 10. ha-ha, the graver, the more you feed and it was understood that lunch, that is, herbs. we're up to our meat for something else and we'll be ready. well , now i'm going to cook potatoes for meat. let everything, and now and show me a kaleila with some eyelids you said, on the ghouls i will cut, as it is. well, that's it, that means

us bring back what are uh, rc verses of the ingredients that you named for me the most ticking something here so, look what we do. we have gingerbread. you need to cut them into cubes. this one piece of bread is also on the square first. and put everything here, in general, i look at the meat that you cook. yes, i think it's beef. well, some unique meat. well, look , ram meat, yes, yes, it is called ram, and chicken meat is called smoke. yes, meat, pork is called pork. i wonder why the meat cows called beef? the fact is that before they cooked only a bull, but the bulls were called goreda from here and the beef here chef is

such squares, great. alyona pour. fill it up. yes, it fills it all up like that. so how much water to pour in all now it will all swell. we have e with you. gingerbread alena which consists of flour and spices one of the spices, which, uh, is present in the preparation of gingerbread is cinnamon. yes, that's why we can literally take this cinnamon with this spoon. yes, to enhance the taste. can you yes a little more, yes. we add two tablespoons of butter to us little by little. oh well, let's add things a little bit, bitch, but only well, now let's put the meat distinguishable? yes, yes warm to the garage. yeah

, that’s what they took away from your family in the evening. well , we slaughtered a shtilator, and we had lambs, calves, and bulls, two cows. right now i'll send this furnace in stages gouged out of there. but i just think we have more grass coming off. elk is fried. about the life and work of the iconic representatives of the

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about unique personalities breaking stereotypes, an example from their own experience of which cars are admired there, please, let someone disappear. well, i don’t know that bracelets for an hour are not smartphones. i like it more than the story. by the way, this is quite a rare device. it was launched during the war, it was called either trench or tank, very compact and i think that it really participated in combat battles, but a good thing. she well small quantities done qualitatively can not be much. i know for sure that if i hadn't spent some 300 dollars there, i wouldn't have bought this device. we simply invest them in old things, especially in good condition, it is unlikely that these things will not depreciate the detail. i think that you can make this out of it, this is it, let's fasten it while it is watch the program

to break stereotypes on the belarus 24 share tv channel, please come here. uh, a whole, just a good good spoon, right with the top. yes, sugar, that 's all. you can mix it well. yeah here's great. and i’m cutting onions, i ’ll tell you something, about the origin of this part of our dish, the gingerbread. here is this delicacy. it goes back to pagan times, when people worshiped many gods, one of which was the god of the sun, peru in the belarusian language is called yes, so, here, people. uh, the rich runa were very afraid, so they made sacrifices to him, uh, sacrificial animals,

but then they thought that mm. well, somehow, probably, it’s probably too wasteful to sacrifice a whole animal and thought, well, if you sculpt an animal figurine from dough, animal sacrifice figures from dough, they are made gingerbreads here's a story, something there. okay, don't get angry with us, let's cook meat and gingerbread along with gingerbread. yes, yes, and our beef will be on high heat today. here is the most maximum fire there is. well, until we salted, until there is no salt, because it already has a lot of juice. yeah, we'll salt it in the middle of cooking. so give my hands a job fine, rye flour, two tablespoons a glass of water and kindly whisk at your disposal, in the meantime.