today in the program belarusian cuisine you will find a recipe for ancient galsha dumplings, nichoga sabe, geta v us tri tri diffrente vodav.

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dishes. they will mix potatoes prepared in different ways: grated, punched in a blender and cut into cubes. then they will send minced meat, onion, soda, egg and pepper with salt to the potato mass. carefully mold the balls, place them in boiling water. golsha the dumplings will cook in the oven for 30 minutes. hello vartan. hello, alena. today we are cooking golshansky dumplings. and the favorite dish of belarusian housewives for hundreds of years, can you imagine a dish with such a history, how many dumplings we have cooked together, all housewives have different ones, i paid attention to this, someone cooks dumplings on principle, without flour, without eggs, here is our housewife, klavdiya vasilna cooks with flour, and she takes two types of flour, yes. we also have

gryachishnaya, i see, wheat, yes, and she puts soda inside, definitely an unexpected ingredient, yes, you know, alena, i liked this recipe so much. i was intrigued that i decided not to change anything at all, except for a small fantasy regarding the retinue that will accompany, and vegetable sauce, i will tsertsi bulba, and you will cut into small cubes, velma tsikava, geta ў us bulba budze drazza yak on pancakes, yak on pancakes, then a half-sized piece, the lid will be cubes, cubes.

what was going on in the history of the myastsovs, but after the battle has passed, we can say that the time has come for belarus. starch, which remains in the juice when we squeeze the potatoes, why are they preserved at all, then they are thrown into the dough, well, potatoes are valuable because they have this starch, firstly, and secondly, all this liquid that rises to the top,

the starch remains at the bottom, this starch contributes greatly to a good texture, since it is sticky, sticky, we put onions in the potato mass so that it does not darken, well , initially yes, but in the recipe that is offered to us, and we will be happy to implement it with you, you will also need to finely chop the onion, we need to strain it now, so yeah, good, we’ll all need the binding starch for the tago, if it was the most matsun, then we can go back and finish the job.

if only it was so soft, good, i understood, well, all of us already have hellish juice, and we are

at the same time yashche gety starch there, i understand, so it’s possible, you can get here getai lyshachkay, oh, bachytse, how yon hutka is a crispy bulba tsudoinaya , fresh. so, well, we killed the geta, that’s it, tsaper trebba tsybuli, chief, well , please praise me above all others. look, bravo, i understand why this is needed, i remembered how i was once in the kitchen at home - i made hedgehogs, these are meatballs, they had buckwheat inside, they really did look like hedgehogs when they were cooked, because the buckwheat started to stick out, and these are the meatballs that turned out, now i understand that these little pieces are small. they are needed for the same thing in our dumplings, they

will give this shape, we should add two eggs here, but i suggest adding just one egg, and two yolks, you trust me to break one egg easily, but why don't you want to add two eggs, you know, it seems to me that the yolk plays the role, so to speak, everything squeaks... that's why i put soda and mash in the flour, why do i do all this separately, and why do they put soda and mash, and from the pancakes,

so that they are fluffy again, well, salt of course, that's why they put it here too for fluffiness, you know, i think that well, the mass will be relatively viscous, yeah, that's why this recipe assumes some kind of baking powder, yeah, that's the role of baking powder and this soda will play. and the onion is given there raw, is it necessary to grease it? no, raw, raw, that's it, i understand , that means, i will be sweet there, simple such a perfume of its add, and strength, and say, here you love to cook, and a lot of recipes, i understood that from the old belarusian you are getting your mother's hell, there is mother's hell.

does this mean? this means that it was prepared, is being prepared, probably, thanks to such programs as ours, they will continue to prepare for many, many years. onion, not only is it in the mashed potatoes, we also chop it finely, this is again necessary for what, for the difference in textures, well, in any case, a very good flavor additive, in in this case. alena, now a very important point about spices, we have ground coriander, add literally

a pinch of it, i love coriander, great, and i would also add a little here.

pepper, maybe so, pepper, good, so, yeah, normal, such a good shkatsi we got, well, how much salt is here, well, like this. so, now everything is good to knead, and then what, to cook these dumplings and what? so, we will work to throw the dumplings into boiling water. acquaintance with belarusian enterprises and the outstanding result of their work, without the products will not meet the required characteristics if we do not apply modern knowledge, modern technologies, then we will have no future, i

assure you, we have a future, we make very amazing and... we have created such a unique and very important for our country, our state publication. many, unfortunately, perceive attempts to distort the falsification of the history of western belarus and the bssr, which are actively thrown in, especially after the collapse of the soviet union. so this publication clearly, on a documentary basis,

refutes in fact many of these attempts to distort the falsification of our historical past of this period. i always considered my trip to hollywood as to any other studio, for me their mentality their existence has never been an example of such a space where i would definitely want to work. by the end of the year, we have practically bought out all the places in hotels in the city of minsk in regional centers, you can’t close the borders, and the desire of people to visit our country is also impossible to somehow block or limit project say don't be silent, don't miss new episodes on the belarus 24 tv channel . the water has boiled, all that's left is to add

some little touches, please, alena, some lavrik, one lavrik, this one yes - we'll take some allspice, so let's add it here literally, yes, two, three, it's necessary to salt it, this is what i want to tell the housewives now, who not only remember, but are going to repeat after us the preparation of this dish, if we were to prepare, for example, dumplings with souls, that is, with a filling, and... we had to somehow well it's hard to mold, then roll them in something, we would make it so that their cooking time is the same, we would mold them with... first, and then throw them all together into the pan, it's important that they float to the surface at the same time, but since cooking golshany dumplings is a quick process, we

just mold them, yes, yes, throw them into the pan one by one, the difference between the first and the last will be no more than 5 minutes, i think, or even less, so... there they are all starting to boil, well , damn, all our minced meat is not mixed here, we'll prepare step by step, we'll do

it step by step, okay, then we put the hut, cover it and whatever, and put it in the oven, closer to the lamb, closer, you understand, now i'll try to mix up the successful mixture and i'll manage the oven myself, yeah. and we'll take turns adding to each other to fry, yeah, that's right, yeah, we'll fry, and then we'll add salt and pepper, that'll be

okay, alena butter, um, creamy sauce with a creamy taste, a big piece like that, yeah, yeah, first we'll send the onion, so, after the onion comes the carrot, yeah, now we'll so let's fry it, vartan, and the carrots, we wait until the onion browns, or do we do this? no, alena, we'll send the carrots next. while all this is stewing, your task is to also make a cube, and i'll take care of the tomatoes. small cubes, we'll cut everything like this. because i really like simple recipes. well, vartan, next comes the sauce, peppers. peppers, yes, come on, i'll hold them, and you, come on, throw them in. very good, this is very convenient, we can send the tomatoes next. vartan, how many

minutes approximately will it take to cook this sauce? i'll answer that just until done, when everything is soft, yeah, and uniform, you can, i'll assume that it will be very, very fast, very soon, well, yes, but about 30 minutes. you need to devote, because it's not cooked over high heat, great, and that means we have time to make sure that the recipe for golshan dumplings is not very complicated. let's remember all its details step by step. first, in the city kitchen, alena and vartan prepared the dough for golshan dumplings. the potatoes were divided into three parts: the first was mashed in a blender, the second grated. on a coarse grater, and a third part was cut into small cubes, mixed everything and minced pork, onion, buckwheat flour, soda, eggs

, salt and pepper were added to the potato mass. we put the dumplings in boiling salted water to cook for 20-25 minutes. in addition to the dish, we prepared a sauce, chopped the onion, sautéed it in butter, then added carrots, peppers and diced tomatoes . we added flavor, seasoned with chopped dill and served with aromatic dumplings in galsha style. well, that's it, my dears, 25 months have passed and we are ready to chestnut our grass. golshanskaya dumplings on talertsy. and are we coughing? budzem chestvat. come on. oh, bachytse, what a spring. i was trying to get back to the cansistance and we haven’t collapsed yet . good. tsiaper. for relish, distant, great distant, and all savory meats, that

is, not great fractional. twisted, this great thing is good, good, i even think, even though you said that it is possible even in pieces, so, because you need to twist the breast, then i will do it in such small fractional rollers, so i felt like the bulb, the bulb felt good, the bulb felt good, first of all, but i felt the buckwheat, and buckwheat, obligatory, i would give a little more buckwheat, and i would give more pepper. kab, well, this is the same relish, the relish, the same is the relish , what a great recipe, we have guessed the story with you, we have guessed the people who invented this herb, and ours these little bastards worked, well, i would like to yashche kali-nebudz come and you, sustrezza, write down some recipe, there i wish you good health, if you

they shook us and wrote them down. i have created new recipes, dzyakuy, larysa, dzyakuyu, pryyazdzhaytse yashche yes us, dzyakuy, shchyra, abavyazkova come, alena, vartan, i’m sleeping with you, kind zen, darazhenkiya, kind zen, and why are you whispering, i don’t know, i wanted to ask, you know, i was in galshany and i was afraid that the back of my head was hit, who knows,

well, it’s not always sour cream, however, we try it, we try it with the sauce, girls, oh, how delicate, how tasty , listen, if i didn’t know that there were potatoes and pork, i would thought some super diet dish, it's so light, right? distant, like a song, really, really delicious, i was exhausted, i think that tsotsya sonya, who gave our mistress this recipe, would be crushed, that's how it is, i think that yes, they were chic, in general, i think that honor and praise to those housewives who keep these recipes, cook, well, and tell good

people about it. we told you, watched, be sure to repeat, well, and we say goodbye to you, very soon, we will come to your homes with a new recipe, time-tested, cook with us and fantasize, as much as your culinary fantasies are enough for you to eat deliciously in the belarusian kitchen. all the best to you and goodbye. on the seven winds, silence, vertical. these and

many other films with her participation became soviet film classics, she plays as she lives, and lives playfully, a radiant smile is her calling card, you watch films and catch yourself thinking how alive she is, how real she is, what a beautiful woman she is, you understand that she can smile so widely only he who has experienced in...