[000:00:00;00] or i hope that it will be built and when there are no deceived equity holders left in the moscow region, however, you first need to repair medicine without borders, when patients are admitted to a new rehabilitation center, rats go to her, where all this was built and who will be able to use the latest technology audience the laboratory of the training and everything, as in a regular school, only we have the main story, which happened nearby on sunday at exactly 8:00 in the morning. this concludes our release. oksana kuva ivan was with you all the news always available on the media platform, watching applications or on the website, see dot ru see

you soon. in general, the phrase yoshkin cat in this city will have you by the way more than once. well, why are you going, going to be such a king, and suddenly you realize that you are a cat in bruges. yes, medieval europe , flemish architecture was inspired when they created this piece of belgium, the heart of the stain, and on the other side, by the way, there is a piece of holland. and what is this rather familiar thing? well, of course, the moscow kremlin is more precise, a mini-version of it spasskaya tower. true, here it is called blagoveshchenskaya but one of the most discussed couples

in the world of all time is the prince of monacor, the third and his cinderella, actress grace kelly, in my opinion, on the small shore, like steps, they look no worse than on the sea coast of monaco in in general, as you understand, everything here is a little unusual and the cuisine. this also applies now you will understand. why today we will cook cabbage soup from mom lyuba so, mamlyu you who are mama lyuba this is my mother. her name is buba homemade cabbage soup. that's right. i love this and what is mamlya adds? your cabbage soup, that they are so directly special, that such lp the most important ingredient is gray, sometimes they say, green sauerkraut. and this is the very first cabbage leaves. here it is green originally cabbage. these leaves are peeled off, someone

throws them away, and a smart mother either keeps them and smart people came up with the idea of ​​eating them, because it is very useful. and then it ferments in a special way. it just has a crazy amount of vitamins with oh, how tasty, sour it is ready, but there is a certain a trick so that the cabbage soup does not turn out very sour. we must rinse it in ice water, preferably 10 times and add soda there about a couple of tablespoons. it will enter into an acid that is reacted with water and to quench this acid of green cabbage soup you will need potatoes, onions, carrots, a couple of pork knuckles and spices. now we are throwing all the vegetables into the broth,

except for potatoes, because such cabbage is very insidious, if we add potatoes along with cabbage, then it will practically not boil with us. he will be tough will crunch, we send it to the cast iron there. we put pork knuckles and bay leaf , add a couple of tablespoons of salt and send it to the oven for 2 hours 20 minutes before readiness. do not forget to throw potatoes, in general, that's all the wisdom. oh, it smells, how different it smells from classic white sauerkraut necks. what's different oh well, that's hard to say. i don’t know any more, spicy, or something, rich. now, under the color, i also see that the broth is really like that, but it turns out to be a grayish-greenish color, right?

oh what a sweetheart. and now riddle they have such a developed sense of balance that they have no equal in mountaineering. they have such a highly developed sense of smell and taste that they could be excellent tasters. their pupils are so cleverly arranged that they can see 340 °. who is in them? our farm is one of the largest farms specifically for breeding goats of the ozanski kos breed, bred exclusively for milk. this is the largest and highest yielding braid breed in the world, it was first bred in the middle of the 19th century in switzerland in the zana valley. although here in mari el, their appearance is very special at first. they were not busy with us, we started them, in general, we brought kozlov from stavropol from local breeds and

we began to breed by the method of absorption crossing. well, as it were, we have and how to say, the work has not stopped. we continued to work on our breeding breeding , so to speak, in 2013. we bred the mari type, that is, we have not only busy goats. we have the mari type of goats. here are the high-yielding cossacks. can to say that this is such an elite? yes, this is the elite of our farm, it is. here a goat comes up to us, this is a special ration for us, when the water runs out of it with its nose, you open a certain valve and the water fits on the pattern. wow, how did they figure it out themselves, they are very smart. look now. wow, ay right here is quite small, but the story is remembered by the wolf of seven kids, only you don’t have seven kids here, but e 700 and these kids,

turning into goats, give so much milk that you can ensure uninterrupted work, the whole plant. we process here on 14.00 our lab tests the milk. now i will show you all this. i even said milk, but it happens that it's okay, useful useful is rejuvenation, what will be checked? this is milk for starters. we need to warm it, yes, a certain temperature. so i thought just like this elista try now let's check it all on a small scale. and what he starts to work, what he measures, he measures fat, protein, casino

lactose, all the tests. but tell me, what is the use of goat milk, why is it so valuable, it is not allergenic, that is, there are those who do not perceive cow's milk, so we can offer them products from goat's milk. the name of the product is made from goat's milk. whatever your heart desires from their cheeses. there are dozens of varieties here, i got the honorable mission to invest in cheese, remember the numbers that we used to side with these numbers with such pleasure in childhood . by the way, they mean the so-called date of birth of the cheese, and as a child i thought that they were put. it's just, uh, good luck partner. we started then puts the cheese under the press. everything let's together put it will be our head opa. salt, well, then it's a matter of time and for each cheese, in order to ripen it is necessary, we got into the ripening chamber of our cheeses. wow

, a whole library. yes, we have about 200 tons of cheese here. i was sure that goat and cheese must have a specific taste and smell. and as it turned out i was mistaken, there is no such strong smell here, in general, i would say that it does not exist. oh, it's just a little bit salty, almost bland. well, it's not very delicate taste he has do you remember when they dripped on me, goat's milk alo noticed that it was good for the skin , so, she was not joking, and as proof of this, she took me to the department where cosmetics are made from goat's milk. we decided to use just her cozis, because it is rich in vitamins. yep, micronutrients. this is where coenzyme q10 is contained, this is the vitamin of youth, and we tried to

implement it to the maximum. uh, all the goodness of our goat whey in our products. and if you don’t use milk directly, other milk is processed at the factory, and we get secondary raw materials, secondary raw materials in the form of our goats. serums. goat serum undergoes ultrafiltration and is purified, but albumins and globulins remain in it. these are fruit-based immunostimulants for skin and hair. yes, this is a citrus scrub. and this is our favorite anti-cellulite scrub, it contains natural essential oil of juniper. uh -huh. here it has a lymphatic drainage effect and, uh, very good. e, keeps the skin moisturized, take a piece of scrub and scrub your hands with massage movements. we will wash it off now and you will notice that such a pleasant oily film remains. oh well skin like the baby has become, yes, the skin is really

moisturized and nourished, it must be said that the production of all these scrubs, creams and hair masses is in no way inferior to cheese. i really got to the finish line already, and therefore they handed me a bucket of coconut flavor. hello, here we already have an emulsified mask, added goat oil vitamins assets here, and everything will be ready. the main thing is not to drop the bucket, the most important thing. cool excellent. and now here's what will happen now will happen, packaging, packaging,

the girls call a sofa, a sofa in the left hand in the left right on the floor. and then you have to stop something. so i have always said that a true gentleman remains a gentleman in any situation. with a slight movement of vanya's hand at the construction site, they change and

a little more magical masks fall into the jar. thank you bravo, bravo sergey, this is wonderful, such an interesting sound, you know, as if there is some kind of polyphony there from this bagpipe swarm of bees. exactly right now, right now, i heard when it’s lower, you know, it’s so interesting. when did you start? i didn't understand at first, melodies or rhythms. well, that's just how you say, swarm of bees, and then gradually i look, you have some kind of rhythm, you already

have some kind of even want you, uh, dance, dance, start bagpipes. in pairs, it should always be played with a drum. the drum sets the rhythm the bagpipe plays the melody yeah, our bagpipe, the traditional bagpipe, has five main parts. yeah, if i take it apart, we have a real rock king horn and, uh , we remove the second part - this tank is made from the bladder of cattle. uh-huh and he somehow processes, of course, its processing. e keeps in any porridge for a week. she washed it dry. uh, long process im he pieces. uh , they used to make bones, sheep, leg bones,

full bones. yeah, we used it today , we are already grinding down the wooden third part - this is a block, a wooden block. uh, we mostly use apple, not juniper. uh, very nice and smelly and nice to play, well, if we turn two metal pipes hollow bones, waterfowl crane or goose used. uh-huh, we turn two beepers reed predators, with the help of these subscribers sound comes out. they must sound in unison. here they are such food. no, reed in

2006. we were in slovakia at the gaidar gaidash festival - this is a bagpipe in their language, when they saw it, they were very surprised that our bagpipe remained from those times, that it has not changed, surprised that it still squeaks to them , we use reeds, they already have plastic ones, what we still use urinary bladder. they, too, already use suede to improve everything, and you could too, well, we, as it were, almost the tradition of morons, mostly played on holidays. to uh at prayers, that is, you have it here for centuries, you can say, right? well, as the mari bagpipes say 2 years old? yes, you know a lot, when you played, i had a feeling that you seemed to be connected with this instrument and your costume is your image, and you

directly, as if immersed in this music, and i seemed to have plunged with you into some then others time. in general, sergei my colleague graduated from the shchepkinskoe school in moscow once for a role in the theater. he needed to learn how to play the mari bagpipe. and this so fascinated him that sergey not only learned to play, but also began to make such bagpipes himself, forever, changing his profession. i am the last master who makes bagpipes in our republic. i thought so, but over time everything will be lost, we will see only in pictures, maybe on audio recordings, if they remain, of course, and then i thought, because this is from somewhere. from there came to me. i continued this work. if not me, who generously endows mari el with his riches, here they cook shchipa to my mother's

recipe and breed braids. they know better than in switzerland how to make milk tasty and healthy for the skin . everything works out here, because everyone thinks to himself, if not me, then who i am taking with me. max in moscow saw returned dream valley on monday 21:20. about the sale, don't miss june 14, and today premium

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instant, card delivery. good morning. this is a food formula program and we are in voronezh and what a romantic weather it is pouring, and it seems to me that it is a bit humid, but at such moments. i really like to go to the bakery, and it cheers me up. you see which one i won’t, because the flour is of the highest grade. it is

bad for health, which can also be baked with extra useful, kilograms nowhere they will settle down and not have a bad effect on health. of course, we came here to the voronezh region in order to see the production. today we will talk about flour, which will help you save your figure and bring maximum health benefits, see how it is made and figure it out. why do unscrupulous manufacturers add bleaches to flour and how not to buy such flour in a store, and also find out how to normalize blood cholesterol levels with a product made from wholesome flour. it is the prevention of heart attacks from the prevention of strokes hypertension and so on. what vitamin in this flour will help protect against type 2 diabetes mellitus deficiency of this vitamin leads to the development of insulin resistance and we will cook dishes from