in our project, we will show you unique personalities, for example, two hours in paris and i know paris, that is, i will come there, i orient myself absolutely calmly. i can be the richest person, but you see, i got this machine collecting, maybe they break stereotypes by example and

their own experience does not necessarily have to feel something to break something. eh, something here, as if to try on the tooth. they thought i had poo-coo, in fact i had poo-coo. well, well, what i'll tell you, in every issue of real stories. i had a choice either buy a one-room apartment or build stereotypes. watch on belarus 24 tv channel. their very first composition did not go unnoticed when i composed it, it was maybe 14 years old. probably he heard him playing the piano, and he was silent. i turned around, he was crying and said, daughter, when you are my composer and my heart skipped a beat, you know, i was so touched by this. i believed it, they dared to brightly

reveal their musical potential. what was the time, but most importantly, what i dedicated, so to speak, to what and it still responded to music in music. i expressed what i thought of the composer - this is an artist who perceives reality with his own eyes and captures it in sounds. i didn't know yesterday. yesterday i didn’t understand yet that life is not an easy game, it’s better to do it, but to make mistakes than not to do it, watch the belarusian composers’ project on our tv channel.

only yes, porridge, our food, a man asked

what kind of fish he likes, and he refused that the thuja, which is on the pattern belarusian cuisine is visiting turov hosts, and jumping is the very hallway of the belarusian market, we cook bream baked with cereals and mushrooms. you stuck your tongue out, and the porridge is terribly quieter, our culinary historical show belarusian cuisine, watch right now. hello hello, my dears, the

culinary historical show belarusian cuisine is on air only in our program. you have a unique opportunity to go on a delicious historical journey around belarus and learn how to cook according to the recipes of our grandmothers and great-grandmothers, these recipes in culinary expeditions, our larisa finds well, and we with the vartan, but we tell and show how they can be implemented in modern kitchens. so we start, don't switch, it will be very tasty and interesting in aduley at the piston side they have culinary recipes. we flew in at the old-timer tur and at the same time with alena bronislav's orphan. we will bake lie. good afternoon dears. willie is happy to barge you. say, kaley-weasel yak, we will bake. with convenient fish bake. we will not just stuff it, but we will

stuff it, and not stuff it. let's do it i don’t sound like the lid to us. e, we will stuff it with aum ogo alsou and, uh, sushi mushrooms, it means we will need to cook this herb. porridge. so tsybulko carrot. uh, soaked mushrooms. i already soaked them and seasonings. in the village, it is recommended to take bream larger than 1.5 kg, no less, except for fish, you will need oatmeal. porridge should be boiled in advance, dried mushrooms should also be soaked before cooking, and you will also need onions, carrots and your favorite seasonings, and the technology is simple, cut the bones. at the bream so that it turns out big pocket, buns we send the stuffing of oatmeal fried vegetables and mushrooms to bake the housewives recommend on dill straw. hello vartan hello alyona

, how i love it when there are many different and beautiful products on the table. uh, it will be delicious, judging by the ingredients, it will be very tasty today, dear friends. we have stuffed bream, and it is stuffed with mushroom porridge. i said everything correctly. it even sounds delicious and excellently stuffed vartan and how much our recipe differs from the one we saw in the village, especially with us another group. this is our belarusian wheat. so soft varieties are quickly cooked, a very good, pliable ingredient from which you can sculpt in a literal and figurative sense, you can admit anything and, in general, i can confess to everyone. i really love this porridge. yes, she is simply gorgeous, she is really very, of course, yes, also with sam from fish and

butter. and today we will also have it with the freshest porcini mushrooms, weasel mushrooms, or because it’s not very fractional and not very big , and i’ll come to our bream. at i still have these tools. ai dary chi -yak is called, a crayfish and this reservoir, where level five soups are jumping oh, so you, just holy pripyat skeleton jumping skeleton of belarusian cuisine. yes. so be it, let it be required. we will, uh, troshki not accidentally rob. we need to expel her oh lover. and we need to crush it like a swarm, like ours , climbed in there, the fish got to mach more minced meat, besides, the backbone doesn’t need us, porridge. i am more than we have already prepared. i am ready for her again at night since the evening. i left the porridge bake. and she huddled so constipated, but do you know if there are more fish here. and she wasn't for

sim porridge. we needed grains to fall asleep. so i think the aldente on the floor is ready. we are alarmed, kerch and the fact that yanych will be baked, and they will be recruited with juice from eight fish, and they will be killed dry there. porridge, what we do, we cut it over the ridge from this side, and from this side and along the ribs neatly, we reach these fins. here to these fins. yes, we do stuffing, on the contrary stuffing and let's see what happens today to lay down a very specific fish with an abundance of fish in our stores, and if someone offers him to cook things, he can say that it is too much and dry. well, in general, it's true. of course, it’s true, of course, but i

want to tell you, i’ll answer this unique sweet taste , let’s say sweet. so this meat, look, this beautiful white meat. well, look, it's just lovely. i'm more than sure. if uh a good japanese chef saw that he would immediately make this one here dry or sushi, well, he definitely did sushime, yes, well, our bream is already ready. all i did was give him out to the backbone , such a turmoil came off and overgrown. we salt it and season it with alena spices and some spices. we will carve out so we baptized originally. pepper is two types of pepper, and i study non-black pepper kolandra and e circle, breaking with a trepap and inside we wake up kindly. what you can do while

traveling, see the attraction and feel the spirit of the history of the 19th century, it was the most famous a building in the city where a hairdressing salon worked, across the wall from it was a sausage shop and a local doctor nearby. he led the reception of patients to test their strength in pottery. he says that the clay is very useful for the hands, there will be no wrinkles, that is, the face. and, of course, delicious food. well, the fish is ready, we get it? let’s do everything, masha, let’s go

tasting, my favorite pastime, go ahead, what we are with you well done dmitry, we caught it ourselves, cooked it ourselves and we’ll eat it ourselves, to catch all this and even more, watch the program we will build a route on our tv channel, their fate is firmly connected with their small motherland. in this city, and i know that all those who with ambition sergey call frogs, so self-made of ambitions is washed out. well, let's say this is not a random name away from the bustle. they know exactly how to be here and now every trip. no, this is a few topics required. i just notice to myself the application then started working.

we will spend one day with incredible people. i like to watch when the combines go into the field, grind the bunker and then pour it into you will see a car somewhere there a squirrel somewhere. it is interesting through the transition. maybe a duck with ducklings comes to the city center and this is unexpected. let's get to know them with their hobbies and favorite work. we have no problem, let's say work around the clock, fell in love with him, he will love me. i take care of him every day in the booth, rub my glasses, monitor

his technical condition and work. i am in order to grow this bread, see the one day project on belarus 24 tv channel. here is this ridge, here we have cut it, and here the ribs already begin. our task. now over the ribs. that's how carefully the knife worked. just like that, over the ribs. well, it turns out that he will hold more porridge e. yes, yes, that is exactly what i was aiming for. yes, as long as you uh get along, gentle gently and correctly with this fish. can i tell you about the

mushrooms that i cut? about these beauties. these are boletus. ah, the boletus is the royal mushroom, and not only because of its size, but also because of its taste and usefulness. the fact is that boletus, unlike many other mushrooms, is the best. absorbed by the body mushrooms contain a substance called riboflavin. this substance is responsible for health for the growth of hair nails for the good condition of the skin and the whole body. in general, there is more of this philosopher lavin in mushrooms than in others, which is probably why it is also called the royal mushroom. you have already cut the mushrooms. yes, so we would cut another cibulka

and morpha. so let me give them to their master for a tsybulya. i'm not accidentally kind, but tsybulya, i'll cut it myself. and tell me that i cut it in circles, we need drip like this feel good, as she was not mixed with porridge. and as it was, especially a morphine tooth came across to her, and a thin thin one so thick to me something serially beautiful i cut the floor with rings. uh-huh, and we try it all, we will fry the tsybulyurka mushrooms, and then we need a hoof, let it break from the porridge , we go there ourselves. oh, yes, we need a caucasian. uh, hmm, soaked in all these juices with poppies. and now we do with you. most importantly,

we remove these bones that are in the fillet. how do you usually look to remove these bones are cut. here step there one millimeter. and we do it with you. here from the inside to the skin. and that, in fact, they will be removed, they are so small that they will not be felt, please tell me, have you ever thought why they are personally called bream? well, not so deep into etymology, i didn’t fit, of course, i took it and climbed. what are you, well, tell me that a bream is a fish that, during spawning, jumps out of the water fuh and then lands flat on the water. and at the same time, e makes such a sound like a clap slap, yes which uh is called scaffolding him or scaffolding, where already in what region? as they say, this is where the name bream obviously came from.

please tell me, have you ever heard the expression give a bream, well, in general, yes, you heard, do you know that this expression has nothing to do. here with this same fish. what are you, yes, the fact is that such a verb used to exist. it breams, which meant to hit, to smash, and to crush, and hence the expression to give a bream, the verb disappeared, the expression left me alone. uh, hour, uh, the foreman of the council muttered. wow so and i had died. and i had one from here , he had bulka, whether it was a bit savory or not , yes, and i often envied her, and i already saw it on her ultrasound . and lena stuffed it herself like that, only uh, well, in such groups along the fishing line, and the trips of the group are still being treated. i am

the most familiar with one, polissya groats. it's millet, of course, so, well, it's grown on what you're apt to flood, and it can grow on velvet bread, so can it. maybe that's right. and then on the soups at the porridge everywhere here and put myself. and leo s i tried with stuffed with millet into such a fish. not hmm not the same taste is not what i need, but some full ways of mustard, but to congratulate on this bitterness, it’s easy that she has the most selfishness like this why onion, i cut for the filling, we take porridge with us with a good saute of onions and carrots. so, yes,

yes, carrots are preparing celery. uh-huh and of course, we will add mushrooms, but first we will add one clove of garlic, finely chopped. here to this luke, which will go first of all to the pan, will be marvelous, when you control the pan, the onion, yes, and also add it , it releases juice. and it helps a lot to save on oil. well, from the point of view that there will be no such fat, there will be no fat, so, we are healthy food yes, belarusian cuisine, the healthiest cuisine in the world. well, alena, our passivation is almost

ready. the porridge is ready too. here, all the finished products, we just have to warm up this porridge well and start stuffing. oh how is that intelligence? please tell vartan, but we will somehow sew up. no pinching. no, we won't. no. no, he is well done with us, how great, bream, well done! fried and send the mushrooms along the line

galya here sochka fry the carrots and, uh, throw porridge there and we will stuff our fish, because the oven is already ready for how i put the fish in the fish, we press it, as i have not cooled down. be kind. there you have dill and fennel seeds. could you, i didn’t specially salt in advance. light now i gave you literally. that's so much ugh. that's enough. so, but from the inside we salted. yes, a little dill, a little fennel. uh-huh that 's it oh beauty, yes, we open one side. so here it is, is it okay that it is warm? well, are you all right? yeah. now she will lie down for a bit and cool down. i have to tell you honestly. i don't really like fenky and

very careful. uh, i relate to this spice, but in combination with dill seeds it sounds. if i may say so in a different way. i do it. we do it. i do this in order to put everything on top, when we cover it here it will be very correct. highly well, ours have already been fried, in fact, relish at a time. we need a dekashku. she took on her own fried and married mushrooms. without tsibuli, i have a very ship-like badge. oh, oh-oh-oh-oh at home, kolki ready kolki fish and kolki shelves. kolka generally baked this plaque, it's just such a native plaque - i cover it for how good we were to transfer it. then, well,

serve the same, damn it, if we don’t do this, and i’m a piece, my knees were such, firstly, that i gave birth to perhaps his eating, kindly so we stuff the whole beat, the tail, everything is laid out. frozen so that she disappears and she does not fit in. you can just like this, just when the fish are painted, they put all the slices of the fish at the dining room and pour the fish itself into the alleys for us, as i fried on the hook from above and pour on the plaque, the lid on top, and as it fell under the fish on the plaque. in general , now you can send it to the oven, damn it. bake our fish is baked. she

put a damper at the light spirit of the wallpaper. as nothing here came out warm, well, applied one, and she will stand, because the fish such a pretty great well, let's walk and celebrate. can i myself can be kind, distribute so yes? yes, yes, along like this. yeah, great. everything. oh, you can smell it. but , if this one, here's a tarragon, do it like this. well, look, that's all, that's right here is one line, and mayonnaise can be replaced with something, you can just use butter or butter. we need it, for which it will be such a beautiful baked crust. i really hope that 180 ° literally 25 minutes

will be enough for these two fish to bake, and generally speaking, as soon as baked. here is this crust, the top you will see the fish is ready to be sent to the oven. you have quite a bit of time to write down all the details of this very interesting recipe in order for the bream to hold more filling, the ridge is cut from the back, and for the filling we decided to use wheat porridge in it, as in the village they added sautéing from onion and carrots, and also for piquancy a little more celery stalk of already stuffed bream was laid out on horseradish leaves with dill umbrellas, smeared with mayonnaise and sent to the oven for 35-40 minutes at 180 °. alena decided to serve the finished dish with a sauce made from broth, which was cooked from the ridge of that

same bream. cut found baked and overgrown. we will stay with them. so now we are breaking up. let's flower island, so it's flower grass and don't be shy for a leather day. we remember it or we can't do it. well, for now, i have overgrown it with this our ship stuffing. well, i won’t tell you what you are doing? only fish accompaniments exchange and eight, now colic what you call the stuffing and oats bursting lessons yak popcorn and filling with poppies experts from sigu that we stole mushrooms and carrots and cibulki and the young astralan comes off that lesh

is not sonorous with us, he is from pripyat. and pripyat is the very hallway, the market of belarus is here. although maybe someone will ask me some good shira for this court recipe for your memory. and yes, our belarusian herbs and and i don’t want to know, the cops went and handed us a bunch of new teak ostriches, good guests to you, and good to you. the razhenel from the new belarusian countries brought this to me and allowed us to know about you together our ice cubes with such a judgment with grass. i will distribute everything that she will have incomparably strong and i will prepare the gentlemen to shake us. well, i told you about the new recipes. yes, with a stretch, see you soon. alyona vartan dismount before you. hello dear

larisa was born, you look great, she brought us a wonderful recipe. well, it’s just that the watchdogs were such a busy expedition trembling. well, you see about my uh, they look. i am i'll tell you what went on the back in the stomach. and so, by the way, the matter is fixable, because look, what a beauty the bortang has built for your arrival. yes, all three points you have so the only thing? with bones, of course, you need to be at the bream, but we tried to get rid of them. but you will sit and spread the bones so carefully to give out the bones, and everything will be convenient. oh delicious. i've already messed up. it’s good, only she stuck her tongue out, but our porridge is terribly so simple. everything is very good, and

mushrooms and mushrooms are real royal mushrooms are real and fresh ones are given to me surrender here to a knit without russula and so you yourself will be white. yes, porcini mushrooms are delicious. well, well, larisa approved, our dear viewers. you will also approve if, uh, nevertheless, dare to repeat this amazing recipe after us. well, we say goodbye to you, but for a short time we will return to your homes on your screens with new recipes for belarusian dishes. cook with us, fantasize and enjoy eating in belarusian cuisine.