and renovation programs hit the jackpot and who will be relocated this year, the first thing that catches the eye is a large amount of light. it became very light at night, you can even take a walk with the children. who shine , who to take a walk, how it works, a large-scale program of improvement of parks and wild nature near moscow, two in one , okay, a rental point has appeared here, where you can take tubing and ride. only we have the main stories that happened side by side on sunday at exactly eight in the morning. on this, our issue ended with you was oksana kubaeva all news always available on media platforms are watched in the application or on the site we look.ru see you soon.

the end of these holidays will be over. confess to you lately, probably, too, such thoughts do not leave you cook , cook, cook, and the guests all go home, they all eat and eat before you blink your eyes, the pans and pots are empty. in general, with the old new year to you friends, today i am and in general, of course, the new year

holidays. these are the most pleasant chores in the world and the most pleasant time of the year when you can to be a family with children to relax, but all this only after it is ready. it's really good to cook. i love, especially since it can be combined with work. he is one of my colleagues. has been filming a whole program in his own kitchen for how many years? i can do that too . well, look, cabbage. oh what a come on, smell smell you feel. yes, now we will try, the sauerkraut is already crunching. by the way, in the stavropol territory , cossacks make dumplings with such cabbage, just in time for the old new year. and they put some surprises in there too. all in all

now i'll show you everything. where should you start? well, of course, from the dough, the dough today we will have just traditional water, flour, and everything and salt, of course, the salt must be to taste, and so to speak, good and e or love. yes, let's start well, you knead such a dense, tight, dough, most importantly, let it rest for 20-30 minutes after this active massage, when it lies a little softer and will not then stick to your hands and it will be convenient to cut it like this, but for now it will ripen . we'll probably do the stuffing. yes, yes, potatoes need to add cabbage there. oh well, by the way, this is something new potato with sauerkraut. this is your local here such a recipe for a traditional traditional cossack dish. great yes, you can have another spoonful.

two let's fried onion. and we have a hundred. new year must definitely sculpt dumplings with different fillings and add them there. yes , a ritual surprise. oh, how interesting, to whom what, until a dumpling with flour comes across. yeah , that means life will be rich, but heavy dumpling with beans, generally wonderful. i came across a dumpling, well, they accidentally put two women , so what do you think? what does this mean? two women, twins, the daughter herself was born on september 26th. wow. i mean, it's really working uh, hi, got it. yes, in general, today feel free to hide surprises in dumplings. you didn't overdo it with the women. look what you are doing, twisting the dough

into sausages and cutting it. these are the roundabouts you roll them into a cake in turn. well, you spread it there, stuffing here and there with a gift. for me, my grandmother is like this taught me how to do it, yes, and then look like this once again and it’s beautiful, it turns out they were very beautiful. they turn out neat and pretty. this is how my grandmother taught me. these are the cases of dumplings. you can now, now that you need to boil them, first we need to salt the water, then make a cycle in a saucepan, a cycle of water in a saucepan with a spoon so that our dumplings do not stick to the bottom until the gustelina without mine strikingly glad to see you on earth, dear. we magnify you, but bravo of health,

wishes from the bottom of our hearts. have fun deer. thank you big. what are the rich so glad? well, what kind of beautiful things have we got here? well, as for the filling, i just feel like a real cossack woman . yes, stay with us. and what is not, you can have them girls very tasty, however, this is roasting, it is very harmonious and gives such a taste very suitable. well, it’s just tasty right away, but i’m also looking for something without beans . maybe i'll find it, girls, len maybe you have it again? no? ugh interesting. well, there you have to eat everything to find it, you know, flour,

water and salt, you don’t need anything else you have the perfect dough. you can even cook dumplings from it, even dumplings, even georgian khinkali. they have a great variety of recipes in khinkali, but today i will teach you how to cook classics with beef. what do you think is the most important thing? each mountain region has its own recipe. here's what we're going to do now. uh, according to the recipe, mohair people, it's just minced beef and a few spices and a little water are added to make just the right broth. there is such a version that here is one shepherd. uh, somewhere in the mountains, got it sick his wife had to bring him food,

as it was very difficult to get there, so they brought him a cauldron of meat. and what was at home was just flour, and now he himself began to feed. for you, everything is dough, give some form, and then gradually you become, as they are symbolic. you make the dough exactly as for dumplings and roll it into thin layers, and now zira chili pepper, black pepper, salt and chopped onions. yes, that's enough. all this is beauty, you mix it with minced meat and add water. yes to the same famous broth turned out. and now the most important thing, glue like this. these are the folds to the side from the outside . you need to turn it all the time, but i heard that the number of these folds should be strictly defined yes, well , again, in different regions in different ways, but the more the better. and here it is, that 1 2

3 we turn we twist. nine ten fifteen twenty-one you know very well it turned out very well and already professionally yana tell us about your famous hospitality . yes when they come the guests are called supra aga, which means, yes, that is, it is precisely here that the feast is covered with three or four cold dishes, there are about four or five hot ones. damn, well, before 10 it is already impossible to do this. so it’s possible, firstly, they didn’t manage to leave the table, if let’s say khinkal, there, uh, there are no more than 20 pieces on the dish, and there 10 pieces add new khinkali , it’s endless, where the finale is so endless. that

is, when a person can no longer eat, and he already remains a table, it is necessary that his plate is clean and everything is on the table. i mean, he can, uh, he can change mind. maybe he wants to eat more. and the boiling water turned upside down for about 10 minutes , so it's time to take it out and eat. do you know how to eat khinkali? the main thing is not to commit, uh, blooming, you can’t cut these legs for a reason with us. yeah, so you need to turn. the main thing is to take a bite like that, because the juice has not spilled out. uh-huh, eat a bite and immediately you immediately underwear. let 's see what we've done. m with broth is good for you yet i still want to tell you what i want to

say, the benefit is a very important quality of any product. here is ayran, for example, you can now buy it in any store, it normalizes the intestinal microflora and has antimicrobial effects, and this raises my immunity. i highly recommend it to you after the holidays. well , if you don't want to drink it, then eat it. now i'll show you how in kyrgyzstan they make kurut from it. well, show me, tell me what kind of cool it is. magic cool. this is our traditional. uh, the delicacy of our people is a nomadic people. uh, and so they cooked up cool for long trips for the shepherds for ladles on the road, no matter how it deteriorates, i don’t need special storage conditions for it; it is light when you wear a feeder, when you eat it can be replaced. in warm

water, this is called chalab. this is a liquid exhibition. yes, she says, sometimes they drink like that. jeanne, you really love him. yes oh, i love delicious, of course, olga, now we will cook this airan for her mouth. we must where to fill the girls? well done, let's, as you are together already. yes, close the bag. you see, he is already ready for me where they should hang ventilate. e dry place, on the sunny side. we hang from it too. see. now the fluid is leaking out. so this will make curd right? it's between the hard stuff. hmm, and the cheese is here. and this is the finished product. and the fact that it drains is not useful . many people drink this whey to cleanse the body. yeah, can i try? of course,

this is a semi-finished product. yes, it's cool, yes it's semi-finished. yes, of course, two spoons can be calmly on this mass. i’ll go there with sugar raisins, it would be our traditional russian in different countries we cook in different ways, in some countries they add ground pepper in uzbekistan loves herbs. turmeric loves in tajikistan well , salt is added everywhere, and this modern modern is often eaten. yes, very seriously. yes, this is the best treat for

beer. well, what you did for the first time with you asian turned out at jungle. how beautiful it already turned out. you see, i am big myself, so there are big ones in it, so then i will now make my sizes here. well, you know , the girls are a resort, basically a large cemetery is being done on our grappler. we have where they go satars, sheep, uh with a horse. yes, right in the fields. these are the kind of yurts we put up . well , you must admit everything is extremely simple to roll up the balls and put them in the sun to dry for 2-3 days and you're done. smells, right? salty

to be honest, no, it's still quite a specific thing that you still need to get used to. yes, but i have a feeling that if you get used to it, then you really want to try it more often. yes, yes, i would even take a couple to moscow with me. i'll give you a whole basket. treat your friends to moscow like that. they definitely didn't try. you might think that we have few of them in russia. we have such cheese, any frenchman will envy. look, he grabbed the real kostroma.

see what color. it is homogeneous holes are small, and the taste. piece, look , what beauty is being cut? oh, and what kind of desserts are made from it in kostroma kolya why do you use your kostroma cheese? why it is suitable for this dessert this type of cheese has a very pleasant nutty taste. although it does not contain nuts at all, and due to what this aftertaste appears. this the secret of the technology of making this cheese is beyond the class. oh, how much do you know

of dishes from kostroma cheese, well, a hundred and a half can be called offhand that you rub hard kostroma cheese, and mix soft cream cheese with powdered sugar and combine with berries in our case with lingonberries and blueberries. soft cheese that will reveal berry notes of lingonberries spicy and bright slightly sour and sweet blueberries forest oh what a beautiful one you are describing now, my mouth is flowing, where did you learn this culinary acquired talent speak innate yeah. spread, grated, in an even layer on a silicone mat and bake. er, well, two or three minutes at 100-120°.

great, and then look what a miracle we are wrapping up. while it is warm, it is very similar to a roll. in principle, from there they took it ready-made roll in the refrigerator and enjoy it. exotics understandable products here you understand that sometimes you want to eat. well, what did you want? enough already

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and why does it burn, i propose to figure it out, moreover, in the altai territory, where we know almost everything about cottage cheese, let's see how it is produced here, and at the same time we will find out. why is it on fire let's go. today in our issue we will learn how to choose high-quality cottage cheese and not fall for tricks dishonest manufacturers. what fat content of cottage cheese is better and find out? why is my cottage cheese burning, and also how much cottage cheese should i eat to reduce the risk of developing thyroid diseases?