let's

sleep in the evening

, let 's go ... culinary and historical show belarusian cuisine. larisa is responsible for the old, time-tested, good, traditional and, thank god, unforgettable recipes of belarusian cuisine in our program. well, vartan and i offer you a new culinary

interpretation of the next belarusian recipe in each program. so, we begin. stay with us, and you will definitely find out how simple, fast. get this unique dish, we will cook it today and we will need cabbage, onions, lard, meat, fat, potatoes and spices, pepper, salt. well, let's get started

to begin. to prepare the aromatic dish goluby, the hostess maria and larisa first boiled the cabbage leaves in the oven for 30 minutes, put the potatoes in a plate for the filling, cut the meat, lard, onions, added pepper and salt, put pork fat on the bottom of the cast iron and carefully spread the filling in the cabbage leaves. in the oven, such a dish will be baked for about 2-3 hours. hello, vartan, greetings to you, alena. the hostess maria, according to whose recipe we are preparing another culinary masterpiece today, called her dish "goluby". oh, goluby to me. so it seems, that these are the same as cabbage rolls, only they sound more romantic, alena, almost the same, but not quite, we never used grated tart potatoes as mince, here it is present, together with the meat, without frying

it together with the onion, this is interesting, this is very interesting, cabbage rolls, but not quite, yes, not quite, blue, i see you have already prepared the cabbage, well, there is no need to explain to the housewives, yes, let it be... a head of cabbage without a stalk in boiling water, hold it for a bit, then separate the leaves, cut off all the hard parts, what do we do next? alena, in the village, except such a good piece of fat georgian, there was also meat, well there was lard and meat, i would still suggest us instead of meat, so that there is not too much of it, well, my dear, you understand? these are birds, birds, yes, why don't we use juicy chicken thighs, the thighs will go into the stuffing, only the soft part, and we don't get rid of the bones, this will accompany the construction of the nest, wow, you will build

a nest, yes, alena, for our stuffing we use fatty meat with a layer, chicken thigh, mashed potatoes, salt. pepper, and more the filling will contain onions, and i suggest, alena, for beauty only, so that the coloring is correct, here is one carrot literally grated, and the nest will consist of an apple, fennel, and carrots, carrots, yes, we will close all this with such a layer of good husk, great, and what will you do now, alena, i will now punch potatoes, this is the basis of our. scab, we start with cabbage, its first head needs to be ashpyt, let's have cabbage, what kind of heavy yours is, we put cabbage, pour it with water, and put it in

the stove, the cabbage scalded us. how long did it take for the pads? well, i think we can boil water for 20 years, and then our cabbage will be boiled, our cabbage will be scorched for us... i will boil the bulb, and then you, as if you caress, will decide on small pieces of lard and meat, yeah, well, i mean, this grass calls blues... i mean, we don’t know how to eat the cabbages, we parsh the cabbage, yes, similar yana and loud galubts, damn you know this grass with such a stupid name, not galubtsy, but galuby, geta strava meetings, when i was yashche little, i was cooking at my granny's when we lived in artyushi, there was always this country in the countryside, there i was always cooking on... holidays, and when only a little came, then always in the oven, on each side there were

pie and on the scales, where i would cook this tasty cabbage with cabbage. and while you are cutting potatoes, i want to say hello to all the residents of the village of artyushi, our heroine's grandmother lived there, and there she often cooked cabbage rolls, which we are trying to recreate today in our city kitchen. she cooked, as they say, for a feast in the world for good people, thank you very much for this recipe, well, i hope that we will not disgrace, yes, i am more than sure, we will succeed, it will turn out delicious, in general, some researchers associate the origin of cabbage rolls with the greeks and their dish, when minced meat was wrapped in cabbage. this is the dish that was described by the ancient greek playwright aristophanes, the books

were etitated for a minute 425 bc, fantastic, well, i must say that the belarusian history of cabbage rolls is certainly not that long, but our ancestors have always loved them very much this dish and they cooked it... according to different different recipes, vartan, well, you must admit, yes, in the filling, what was there, well, meat, meat, mushrooms, it was, i don’t know, rice, cereals, very good, all kinds of porridge, so they cooked lazy cabbage rolls, which, by the way, also didn’t wrap up very well, these were such layers, we stuffed the potatoes, our potatoes were already ready, i’ll give it to her now.

it needs to be baked, the potatoes have a lot of starch, and when we put them in the oven, they’re thin and will shrink and will be rotten, and i figured out why there are no eggs, i think, mistress, perhaps she said, she forgot, there is no starch on the eggs anymore, yeah, so that means all this is sacred, added fat and meat, now we salt our potatoes, peppers add so much goodness, that's when we'll chestnut them...

yeah, now you're cutting this wonderful brisket, alyona, into cubes, yes, cubes, yeah, yeah, yeah, and now i'm going to cut the chicken into the same cubes, yes, the component, chicken, why did you take chicken thighs and not, say, white meat? because i think that this meat is much juicier and in terms of texture, it seems more acceptable, after all, mm, the breast is very, it's

a bit dry, yes, you and i need the pork to cook, the cabbage, so that it - cooks properly, softens, so, and if we overcook, uh, this chicken fillet, then it always becomes sushi, in general, it should be said that cabbage rolls are an international dish, in different countries this recipe, well, or a similar recipe... is called differently, for example, in israel it is called halishkes, the croats, serbs, bulgarians adopted a similar recipe from...

i don’t think a little bit, if i felt the chicken, so i’m all upset with the pepper, and i ’m all the sapraudy, hibernating, and i’ll be a greasy pepper, weeping garchynka, astrynka, and the chicken will give us a word, dych, tsikava, and tsi gave kali-nebudz i gave carrots here, i gave carrots, i gave them, but i only gave them carrots when i stuck them on the gas station. so that's it, there are stoves, potassium is sleeping, you're a sweaty little girl, i 'm not going to be so white, but i'm going to be skinny, jumpy, like painted ones, and i 've dealt with my dachshund, now we will roll ours, our potatoes in cabbage leaves and immediately we will put them in

a pot, at the bottom of the pot we will put the carcass. and how much, well, let's put it this way, all at once we will make such a good such a table ski, nothing to eat, here is a charpak, well here we already have more than 150 g, because we are water and our blues will be in their own juice, here in this potato is quite liquid, we need to send

. so yeah, we salted, peppered, stirred, stirred, and the carrots there too, definitely, yes, you can here, you can there separately, that's it, alena, we send to ours here such potatoes, what kind of filling, alena, i suggest you bring the mince to mind, i myself wanted to ask so interestingly it carefully like this from the bottom up, yes-yes-yes completely introduce these spies into the potatoes, spies are pork, yes, and in the meantime i will prepare another component of our mince for you, this is... finely diced onion, listen, but i can hardly imagine what this is, what kind of dish it will be, the potatoes are very good - they will steam, swell, yeah, all this will be in such a practically in sauce, eggs here no, no, no, no egg is needed here,

you need to add some salt to the onion, yeah, so, alena, we have all the ingredients for... the mince already mixed, so, thanks to you, i 'm working with the blender, yeah, so, and now i 'll get to work on the carrots. our task is to carry out a new scientific and technological revolution in an accelerated format. government investment in education in recent years alone has amounted to tens of billions of rubles, they are building a new school and overhauling those that have worn out. today, at our enterprises, at most of them, there are branches of departments, leading universities of secondary

specialized educational institutions of our country, we are already taking after graduation. trained specialists, we exported our products this year to 60 countries of the world, we are opening new countries in the african region, there are also good developments in the latin american region, serious contracts were signed for the supply of mac equipment, amkador to nicaragua, other countries of latin america are also ready to actively cooperate with us. the main topics on the main air. watch on the belarus24 tv channel. are you bored, yes, i often dream of him, this is inga klimova, i wanted to ask you, was it you who invited delonyan to our graduation? have you read my stories? i have to understand who i trust with my... yes, i will say one thing, physical pain is easier to bear than the loss of a loved one, let me introduce you, maria zemina, the coach of our school and a talented figure skater,

so this is your new partner, we are good together, we were wonderful together, half a day was just wonderful, now you have your own life, and i have mine, well done, now wait, there is still a lot with you time, then i'll definitely be late everywhere, well , never mind, the manager, he can afford it once, of course, i understand everything, but how can you have an affair with this new girl in front of everyone, when your wife is dying, she was very sick, she is alive, watch the series again there will be a day on the belarus 24 tv channel . martan, all the ingredients for our nest

are ready. was there no fennel in the village? no, there wasn't. i decided that fennel would be very good for us, to reveal the taste of cabbage. in general , it must be said that fennel is an amazing plant. this is a relative, a distant relative of celery. it is often confused with dill, because yes. well, similar, yes, but the seeds taste very similar to anise, that's right, fennel is friends with cabbage, and in general, how else can it be used, this is such a fennel, you can put it in salads raw, oh, alena, it has such a wide application, starting from, let's say, baked vegetables, it is present there together with, uh. baked vegetables on the grill, it also has a completely wonderful application in the alcohol industry, well, they dry it, of course, and the seeds are used as a spice, very good,

i know that they add baking, we put in the bones, here we take our fat, we put it out, like a pancake, and it will all melt , it will all melt, alena, add some salt please, don't go dancing, and i thought, now everything is rising, rising, oh, everything, normal, everything, it curls up by itself, there, where, where i saw

this snore, here once, and then with a thin leaf twice, it's really blue, you see, it's not covered with cannonballs, but everything is just like that, really blue, bird, bird, everything, here, there's a treasure there, you need to sort it out ... so how can you do it? no, we put it in such a way that it goes away more, it ’s delicious and everything is then loved, i understand, well, i chalked it on the uvaz, so that the yans don’t unwind, which are extraordinary, not abavyazkova, carcass, kali staish kalya ovens, no time to look, like i’m laying out the money, at the garnish, let’s do it a little bit and give you a claim, all this time, oh, wow, the tax is required. they didn't wrap them like

cabbage rolls, not only was the filling completely different, but it was too small to match the birds, and they had a beak and a tail, show me where it is beak, where is the tail, we take this elastic fellow, we take this... we cut this off and as i understand it, well, here , four spoons are quite enough, yeah , like this, like this, like this, alena, bird, yes, bird, we lay out, yeah, these are not really cabbage rolls , these are not cabbage rolls, these are blues, blues, bartan, that is, like this, slightly, we tuck it like this, well, it looks like a bird , literally, literally like this, you see, and we don't tuck the ends, yeah, we don't tuck the ends, like this, let's go.

aganek, that's all, only then will i begin i get hot in the coals and put my pot there, i put the pot in it and carefully put the coal in it. well, i realized that the crucian carp is not very burning in the flames, it’s necessary to get out, abavyazkov’s need, so that everything goes out, well, it’s true, there’s something to get out of the stove - this is a painful task. let's put it on the stove, let's put it on two of the gadgets.

these our galubs are in the stove, and the potassium yans are pastaya for you and even then it will not be bitter, the yana will be the most delicious, there is the hell of two gadzins, and with whom the most will flock, you will be the tastiest of the three land chestnut this simple in the jumping grass, well, that the last dove goes to the nest, yes final, we put a period, here is this period, alena, which you just mentioned, here is this cap, like this, well on top, considering yes, that we will have such a lid, i remind our hostesses that our pigeons will not be stewed on the stove, they will be baked in the oven, that's why we need a cabbage leaf and foil on top, as i understand it, we send this pan with pigeons to the oven, yes 170 °. in an hour 10

you and i can start tasting, you have plenty of time to write down all the details of this recipe. alena and vartan started preparing the cabbage rolls by boiling the cabbage, having previously cut out the stalk from the head. then they combined the potatoes, mashed in a blender, with chicken, pork belly, a mixture of spices and salt. they put the fat and nests in a baking dish. for the fennel, carrot and apple cabbage rolls, we also put the rolled cabbage rolls in a nest and send them to bake in the oven at 170°. it is recommended to serve the city cabbage rolls with sour cream, shanovaya marysia, i simple and greedy hell of this country, where the yana saprauda look like bluebirds, like a bird, here on the goose are clear, the clear timidity of such papyarovs, and the yana saprauda are all the same

... i look so stupid, here ’s the skirt, there is a tail , everything that is required, it’s only time to pakashtavat, you know, what, your words, what can you do with their adrazu five, i realized, i don’t know what to do, pakul konchytsa program for tago, if you want and about five times, i didn’t drink, really, i didn’t drink.

dzyakuy shchyra, i think i'm going to get away this grass tsyaper abavyazkova ў khatse, dzyakuy for such a great grass, stay healthy, so young, jumping, ruff, as you are, and gatuytse, and i will come and you abavyazkova yashche, i will chuck you, yes pabachennya, i’ll give you everything ha, and i’m sleeping with my friends, alena and vartan, in order to pass on this delicious recipe to them, and i’m sleeping, alena, vartan, i’m sleeping.

well, come on, come on, come on, enjoy your meal, yes, it's delicious, my dears, mm, m, m. i can already see that it 's delicious, there, well, there's no breath left, oh i wish you marisanaga charm, we have such a bastard marysia there, oh, what a jumpy lady, and i am so latva, we know how to get away, and we are doing well with this task , thank god, what a disaster “eating and looking for new recipes, eat this thing, yes, yes, you will be full, yes, otherwise it’s so good, the potatoes fit in there, very well, and the odian sauce, listen, it’s gone somewhere, it’s not there, inside here's some meat, chicken, chicken thigh, so,

well, here i am i understood that you speak garadian here they've already eaten the chicken here, and we have lard, we also have lard, in general, larisa, recipe,

pyotr kupriyan fought in the rodina partisan detachment since 1943. the defeat of the brigade. in his first battle with the nazis, he got himself a weapon. the young partisan collected important intelligence data, penetrating the garrisons of the occupiers, and took an active part in the rail war.

for his bravery in the fight against the fascist occupiers, he was awarded the partisan medal of the patriotic war of the second degree. in july of 1944, when the red army expelled the fascists from the belarusian land, pyotr volunteered for the front as a private in the third battalion of the 53rd motorized rifle brigade of the twenty -ninth tank corps, the young fighter died on november 2, 1944, covering the embrasure of an enemy pillbox with his chest. this sacrificial feat helped his comrades in arms to seize. area of ​​latvia and victoriously move on, nameless heights in the distant, in kruńsk expelling the fascists from soviet soil. eighteen-year-old pyotr kupriyanov was awarded the title of hero of the soviet union.

posthumously. do you consider yourself a kind person? i think so, but today's situation is not always. we can allow ourselves to be kind, gentle and fluffy, sometimes it is necessary to show toughness.