or did it turn out to be true? you know, i still probably believe about underground passages. although there were two underground passages on the plan, and they were short, that is, not the long one that leads from the world's expectations. i believe more, probably, in this lake, because the locals too. they say that indeed there was an apple orchard and indeed this lake is some kind of cursed one, it is forbidden to swim well there. and what kind of legend still remained a myth. it seems to me about my tree about a tree. well, i don't believe. into this legend probably about the mundane castle about the treasure i have more doubts. well, it was a stone paper project, a quest to solve the mysteries and destroy the legends. while the mystical treasures were stolen. you're a threat, in short, admit it. my

flashlight makes you nervous. you're stressing me out. maybe it's and give me the first clue is not a flashlight, uh we collapsed, rejoice, crush, be surprised, send off a generation, just respect. every day is a page, today is the year

of albus, and everything that will be deprived of watchfulness was quantitative, we ourselves did not with respect we pass on the vedas to his experience of peace. this is our death's hand. accompanying traditions develop from simple happy moments. with the padshin of our ducts, we appreciate the past for our terrible belarus 20 shatyrs. an amazing game of tastes,

which is created by simple ingredients and fragrant beef with prunes according to the recipe of the hostesses of the lubon region, a simple but exquisite dish for a hearty dinner and for a festive table, the culinary historical show belarusian cuisine, watch right now.

hello hello my dears on the air your favorite. i hope the culinary show belarusian cuisine, unlike many other culinary programs. we do not prepare exotic dishes, we do not tell you what and how to eat in order to lose weight, we show and tell. what kind of dishes our ancestors cooked and loved in our program , larisa is engaged in the search for authentic recipes, culinary history revives us modern kitchens in the mouth, but my name is alena and i am here so that you do not get confused in culinary wisdom. so we start do not switch will be very tasty

and interesting. good afternoon, we stretch our culinary road in any area. and today, we took away kuzavolod for vitali, that in any district of the minsk region and the mind with alena alexandrovna kholodok, we will be ready today for yalovina with prunes. good afternoon, dear. good afternoon larisa is glad to have you fly with us. well, we will cook meat with you today. oh holy, yes, holiness, what do we need for this, of course, i catch meat for my wife grams, shot and loins, but only fatty kareki grams need 100 grams of sour cream, grams, 100 skis. flour, tsibuli, runny nose, vatchka, root, parsley, albuselderia, pepper, salt, and a

bottle of water. oh, it's outrageous. e. all the ingredients are like this, and the loans and i think that it seems to me that it will be delicious. to prepare this dish, you will need a good piece of beef loin and, of course, prunes, which will give a special sweet and sour taste to the dish, as well as prepare a well-known set of vegetables and herbs, onions, carrots, celery or parsley. beef with vegetables and prunes. needs to be well stuffed brisket meat and fry on all sides. good afternoon alena, i always have a good day when we meet with you and cook something delicious. and they say it's good to be. not so easy. just take it when you find out. and that today we are cooking meat oh yes, not a gorge of meat, not just meat, but plum meat, i see, but what lies on

our table and i understand that we have several components of our dish, the meat component. and probably, uh, sauce for dessert, let's say. so fruit and vegetable. let it be so ha ha ha tsovochnaya is the island to you. i am at home, away i did not tell the opening at home. my mother and in general, on the right - you see, she was tortured by a mutan, because she simply pruned and people just like that. is the meat ready? here they are your mother, and i’m david’s mother from somewhere. if you remember that i ate in the living room, we went with my mother and land, and the people were rich and there was meat on the table somewhere, and she always asked her mother for trying at aunt. i lubricate them. but how am i ready? well, the axis, the tower is teak, the story is for

truth, and oge yak was assigned to you, and holy-kole here they will jump, uh, and. well, fishing is holy-lighted and for some reason they went to visit, they went to kirmoshi for skin diarrhea, they were guilty of refusing diarrhea for me for a german, thermage was taken away from us , in general, it’s very lucky to us for myths, my dear original saints . yes, yes, here, but there, here, 100 of them are there, on yuriy, here we are, in general, we are to the south. what did they go with us? e, on another holy-eight, so , on our floor today, we rub vegetables. we won't have to, but you and i should make a very interesting trick, which in cooking is called red broth. this is a vegetable. these are bones. eh, different ones. in general lived anything. it's all

baked like this, but onions, for example, are not peeled. this is how it is cut like this . yeah, we'll take it with you. so two onions are not peeled. yeah, let’s take one already peeled celery, which we wo n’t take off now either, just cut it off. it's so neat and all. this is what we put it all in the pan. uh, let's put it on frying pan. you can bake it all in the oven, after which it's all neat. it is going to be poured with cold water, mind you, so all kinds of spices are added and all this is languishing on a quiet slow fire. i assure you to a boil, and then it languishes. here it languishes, you don’t need to bring it to a boil right away, it will come to a boil in 3-4

bulk and you will have to prepare. gorgeous red broth is the basis for everything. well, let's get started. today we have a method of making red broth. this is frying in a frying pan. after the prayer otbudetsa, so that lodol shares and go to the guests obodoskov, call kuma kuma and kuma and the brothers come from other neighboring velos. well, with my own of course, if they lived, yes, if they lived close, so and so they climbed alone, kolya alone i lead, that this is how my and for dollars came to here from far, far away vetsok. e your ke-ke. well, the picture just knew that in this money, irmash and skill were not requested, and the lion of rest is recession. no need to get ready.

and well, they were straightened holy and ready only a mat of different ostriches. agaskova, this is a fine blog myasoshka povinnoblo album flew. yes elk well, on kolya's table, i rumpled my memory for usyudy pancakes with sour cream. uh-huh jelly, it was a hairy island jelly. such fruit jelly aussians. hmm, not a fruit jelly, not something you could use a spoon for. he 's not retired. we are now accustomed to saying that kis people drank, and the fish, so that it was his spoon, is generally beef. it's very delicious. very nutritious meat, by the way, few people know what is digested. beef is much faster than fruits, vegetables and grains. and

uh uh hmm nutritional value is uh, it's also very good, it gives a feeling of satiety for a long time, therefore, beef is the basis of so many diets. it is easy to explore belarus only from the report of our trip, the central baranovichi station is a historical place from which a similar railway boom began in the country. this is the first secular residential stone building of the end of the 18th century, the palace would be worth it right now. compile a list of places that you want to visit and set off on a journey, the naturalist built not just a house. he raised not even chekhov cherry but not ashamed of this word, a real apple garden of eden, landscapes of complete thoughtfulness and

sadness enchant even the most fastidious travellers. and if there is no such opportunity, the city of belarus is what you need, but for now the whole world in the photo does not let the leaning tower of pisa fall. i will support you in every way. watch the finnish project on our tv channel and travel online belarus shmottem prostrate you can joke on the braslav bus, there is a ball in the lake for a reason to call god 's wok, in spite of the lake tore off the devil with his the shapes of ikea are predicted by a wolf in lake maya , the shape of the correct ones and the circle, i don’t change like that for stretching debts, there is far, that the wok sews people from the sky behind the right and a bunch of

such choral chandeliers in belarus let's start from the very beginning. please tell me what part of the beef is needed in order to bring this recipe to life, this is the thickest part of the beautiful magnificent beef tenderloin, this is the part of the meat that is located, uh, in the back hypochondrium of the animal. in general, alena in beef nothing is wasted. yes, no hooves or neck a tail from a tail, in general, such a masterpiece can be prepared with you. uh, soup, i think beef tails. this is the best borscht. out of the blue, wonderful. we stuffed the meat. and that we will give birth to shares, but overgrown we will put it on the beehive alley of loss, so we

lubricate the dry sides. at the liver in the hotel we warmed up. already got into a fight. so, what are we baking? uh-huh, and we will turn over correctly. go. vartan since the recipe contains the word prunes, we have already used it several times. tell me please, you can chop it finely now, i can chop it , please, chop it right down in the smallest possible way. but for hostesses. let's break it down with you. please tell me what we

did with these prunes. here it was just dried, we washed it. yes, washed, then soaked, left for literally 15-20 minutes , so all the moisture that remained on each cream. yeah, it's enough to make dried prunes turn out to be dried. i feel it right with my fingers, alena is excellent. you and i still have this wonderful fat, which we will stuff. this. well, simply, that is, a chic piece of meat, and stuff the sternum with brisket. yes, yes it is the brisket and it is desirable. here's the fat part of it we start. we have here a spoon with a blunt end here along the fibers neatly. uh-huh, we place it there. well, 57 quelin, and our

meat is oiled. what's the share? well, then we will put it out, how to put it out? we need to pour it according to the classics in a cast iron. uh, in a bottle of water, cut a fraction into a carrot , fractionally a cibula, and by the oven i understood everything. there is a task to clear the cibula and switch tsibulya i pour water at a time like this, and tell me in detail with rings the floor of the rings is even. i tell you to go fishing and i’m more than reasonable, yes, like wine, dude is guilty, so uh, we don’t care, then we’ll get it . it all means that it’s just a habit for some toil, add alyona to the vegetable oil a small amount of butter. a very important

point, we need this whole piece, which was stuffed. uh, we'll pack it now. here it warms up, even better. uh-huh, we will now pack and create such a crust. uh, tell me, why are we doing this, and on butter? please explain to me and to all the housewives who repeat this recipe after us step by step. firstly, the aroma of butter is much more concentrated and more interesting than just vegetable oil, which we use. eh, it's always like that, first of all. secondly, this butter will provide us with such a crust. which e will not allow excess juice to stand out, it will remain all inside and this juice will participate, then languishing when we do it with vegetables. that is, we let's keep everything inside. all clear. vartan i must confess to you. the

first point would be enough for me, but i'm sorry, we'll do the technology, as it should be. fragrant and tasty enough. perhaps a knee for rent is dumb. e prunes that can be cut out. okay, dried fruits, if the apples are dry? uh-huh yes, well, eight, well, a pear is not a pear for licorice, aga oh, but sour apples. it’s possible so now we’ll go there, and we’re feasting on those, it’s just a guilt to be there from above, it will languish, there will be aquarius, we will send it to kol like an hour, well minavitsa. i think, somewhere in the drunken 50th album hour. i’ll take france and so we’ll go to the banquet ourselves. look, you see how it ’s already caramelized, mind you, not sugar, we

didn’t add anything, we made a pillow. maybe add some more carrots. so we didn’t add anything, but now we can add salt, but a little, because we will always bring this matter to taste. we have enough brisket here. so salty already. yes? yes, that's it, yeah, that's all, we cover it. everything is like this with prunes vegetables, which i worked so diligently, you can sprinkle, thank you, and now alyona, carefully pour water here. here i ask, yes pour directly. here we pour just cold. yes, just cold water. everything must be covered to be

perfectly fine. and now we're going to get started. the process, which is called languor 160 150 in this area of ​​​​degrees, can be 160 boldly 2 hours and that's it. it will languish. after that, on the basis of the broth, we will prepare the sauce, and the garnish will be fried prunes in butter with onions. the pot is already on our table and something we will give birth to shares, well, at a time we will add prunes here, salt and spices. all shares add a teaspoon of salt. well, hang yourself on the drain. issued prunes and salt in the

take and the pirate gave that we come off it there are still crumbs, as long as your mother is good good. oh, what meat, bitch you, it is almost ready. i am a kivodor. well, now, we’ll send it back to 20. 20 hops passed and we got meat and prunes. well, we need to overgrow, grind the sauce to meat, so we have ayushechka left.

we will filter her zara here not so much already. at us this south came off. all smoke, add flour and one seagull flour and so much sour cream. yeah , such a good ski, it can be sherd. let 's stir everything about everything for a table, just boil and pour our sudon meat with this savory sauce. this is abundant. so to speak, creamy. we send the oil just like this, chopped onion, onion, with a feather, we will salt . uh-huh, we send prunes there. vartan is fragrant beautifully fragrant, which is true, then, however, i can only say that

very soon meat baked with prunes will decorate our tasting table and, uh, we will wait for larisa and finally try it. what did we get. in the meantime, you have time to write down all the details of this unusual recipe for beef with prunes is incredibly appetizing, but you have to work a little. having given all the attention to the preparation of the dish, we stuff the beef thinly, with chopped brisket and prunes and fry in butter. then put in a bowl for stewing meat and pre-prepared vegetables. it remains to send everything. this wealth of flavors in the oven or on the stove for an hour and a half vartan and alyona recommend serving such beef with a side dish of prunes fried with onions and a special sauce made from condensed broth. well elk such a savory dish came off us, and we came here for another clare, than we poured it on and poured it

with sauce. alina i am for everything. you think about the fact that the grass is important not only to cook ali deliciously and you can attack. meat itself lessons smak ship know that i have only just trapel on the tongue of this forger yadraz i bent it and it’s hard to sell it here, yes, and at what stage - this is a delicious island. let everything and the fat leaked and the persian and melt, what was the ogorodnaya? mustache is morning. a full one and a bouquet and accompaniments seem to me that these are the islands of christmas and for the word to be on the exact tables of many lovers of our

traditional cuisine, but it’s not acceptable to me that you still deserve a piece of iron for your mother’s recipe. it seems to me that luck went to visit the outpost. get healthy, happy pass it on and instill it. and i will mix up alina lordana. alyona vortan in a hurry and everything is up to you. good afternoon, darlings. good afternoon. hello dear. larisa god bless you two happiness and health. thank you dear. larisa yes, all the best to you and tell me, please, hungry. let's feed, come on oh, i ask you to change yours and eat healthy to me that you book a certain place before you already aha, yes, well, yes, you're right, we have a form. well, i want to

recommend immediately meat with prunes. uh-huh prunes and onions, it looks like what you ate in the country, because there i don’t breaths. everything was stewed for so long, everything that black plum was there, so its very line dried out and i was sure, yes, and the meat in google was so saturated with this relish of black plum. and you have mugs especially, and not so much. uh-huh 12, too, do not befit that your fat can be dyed on a tooth, and it will tear the meat with genists for your grass,

1,000 rubles. haha. here you go, wow, don't give up. well, dear hostesses, as you saw, and the dish is approved, it remains for you to try to implement this recipe in your kitchen. well, we are sure that in this case, too, we will receive your approval. well, we say goodbye to you for a while. we will come to your homes very soon with new recipes and new stories, see you in belarusian cuisine. cook with us in the belarusian cuisine . all the best to you and goodbye.

we always cook tasty from the soul, bro. well , of course, you know what we will cook today. i don’t just know what we will cook, but i also know how we will cook, share recipes, dishes that your whole family will definitely like. today we have tomorrow there will be a fish on the table. we're having salmon. and in addition to fish, we're going to have chips, and this rice and i think it's going to be delicious. strong male hands of vortans are definitely needed here, let's analyze all the intricacies of their preparation of cabbage on a steak. you need to cut the back side of the stalk, so that, uh, you cut into steaks to the stalk, and throw out the stalk and tell. how to choose vegetables and fruits correctly signs of good apples fruits are not damaged and do not have traces of parasites on apples there are no dark spots the aroma is felt

even through the skin see culinary broadcasts on our tv channel. belarus 24 presents a new project about young excellent students of fire and rescue sports, someone will prove that the dignity of heroes and the main prize will be recognized in the game by 16 best teams and 48 selected from all over the country by our participants. the toughest test awaits. all players. the chosen ones do not frighten them, neither water, nor height, nor even fire, it seems superpowers. for them. this is a common thing. a hundred and fifteen years has reached what they can achieve. even some twenty real emotions and serious tests. said it was easy. it was difficult in its own way, but