in brestskaya about a million four hundred thousand tons in the vitebsk region , a million tons in theout a million and in the gomel region about 800,000 tons thanks to food security. of course, we say this how much grain we will collect and it is important how we gain weight and milk for meat. here is your area this year already passed. that's 7 months to eight being completed, what you see indicators indicators, of course, for uh, the meat industries. for the dairy first half of the year. they didn't rejoice. that is, we were a little short of 100%, but now, somewhere in in september, we plan to reach last year's level precisely in terms of gross production and continue to increase it, plus, this is a very inertial process and at the same time it cannot be changed, as i told you. this must already be observed, starting from how the animal was kept even a year ago. what kind of food was prepared as these balanced rations, when the animals were covered, when they spread out? that is, there are so many here, but, but we are going, so we are trying to fix the paths. now the indicator is

i was born and rarely spent the city of david, but after graduation i worked in the brestskaya pushchinoyet i was always drawn home to my homeland, i always consider my turnips to be my own, because all my ancestors, all my grandfathers , great-grandfathers, lived at the expense of the river, who were fishermen bringable and all. my childhood came with them. that's how much i remember my grandfathers are always on the river. my part of the activity is directly connected with the preservation of the original, which it was. and so that my child you watch what you see, his dad at the age of 3-4-5 also sees, this is my child people who come here, at least once, always try to come back. so i'm real. i have love from childhood, that i have. even when she painted nature a little, old tina started such boats with skill from childhood. i wish there were no artists. just to the nature to the drawing is what you need. show see show. my love to the junkyard here is the house of the parental home, which i was born already father no 2.5 years. there was only one mother left, she lives here, that i wen

and we curled up with the guests near the malorytsky district, taking away the onion, that near brestskayathe region and together with alena vasilievna mitsuk we will prepare the pokabyl roll, dobry day is more expensive. good afternoon, what kind of roll is this from which i prepare meat mushrooms, you need carrots, onions and garlic. so the pepper is only the first what the housewives in the village started with soaked dried porcini mushrooms in boiling water, then cut the pork so that a wide leaf was obtained, the meat was beaten off, salted, peppered and smeared with mustard on top laid out chopped strips, carrots and onions for the filling, the remaining carrots, and onions fried with mushrooms laid out on meat and wrapped the roll, then tied the roll with a thread and sent it to the oven, when the meat was ready. he was put under pressure and put in a cold place for 6 hours. hello vartan greetings alena today we are preparing a very tasty hearty and high-calorie dish. not simple technology. yes, vartan, yes, yes, so be patient, take your time, because the work is with meat. she does

custom, and we curled up with the guests near the malorytsky district taking away onion, that near brestskayaod afternoon, dear day, what kind of roll is this? from what i prepare meat, mushrooms and seasonings, you need carrots, onions and garlic. so pepper mustard. first what did the hostesses start with? dried porcini mushrooms were soaked in boiling water in the village, then the pork was cut so that a wide leaf was obtained, the meat was beaten off, salted, peppered and smeared with mustard , chopped carrots and onions for the filling were laid out on top, the remaining carrots and onions were fried with mushrooms laid out on meat and wrapped the roll , then tied the roll with a thread and sent it to the oven when the meat was ready. he was put under pressure and put in a cold place for 6 hours. hello vartan greetings alena today we are preparing a very tasty hearty and high calorie food. not simple technology. yes, vartan, yes, yes, so be patient, take your time, because the work is with meat. she does not tolerate fuss. you, as always, alyona are right and we will act with a feeling th