irina galitskaya irina good afternoon the name kvasovka . does it really come from the verb to sour. and if so then what to ferment the first version was something of a drink. and if the genda that passed through the goloskovka, the merchant and local residents treated him delicious kvass, the second version comes from a way of preserving vegetables pickling cucumbers ka what, and what are the locals called correctly ? here are minsk residents, and kvassovka, probably kvassians kvassians. can you say it's different for you? i know that she loved to visit or even the writer alisa azeshka came to her friend, stephanie and bukhovetskaya, and wrote a work called dyurdi. this is the most uh, such an ancient surname of kvasovka, a, which has a hungarian root, but there is a legend that stefan batory the king of the commonwealth resettled his hungarian subjects here, as well as. uh, this surname judy is immortalized in her works. liza zheshka, which repeatedly. as you said to the byvovka, by the way, about the surname irina, i heard that local residents have educated surnames. the root kvass kvasovets is something else true at all or not. we don’t have such a surname in modern residents, but one of the versions of the origin of the name of the village is the surname kvasov anton to feel like a real kosarch. you need to learn how to ferment cabbage, or at least try it. therefore, i invite you to a tasting of local peddlers made according to ancient traditions. if the majority of bread is the head of everything, then cabbage is the head of everything in kvassovka irina well, let's crunch? let's what we have here is cabbage grown with love. and here is the main secret. now i understand why such a flavor, from where on our seas, it is processed from a well according to ancient recipes. but anton can try with cabbage with cranberries cabbage with bay leaf. wow. you have it also so diverse. wow. well, let's try. then. come on, by the way, in the kitchen, there is no vacancy here to lay out the cabbage, i think

irina galitskaya irina will tell all local legends good afternoon the name kvasovka. does it really come from the verb to aquasit and if so, then what the first version sours is a drink. and if the genda that passed through the kvass, the merchant and the locals treated him to delicious kvass, the second version comes from way to preserve vegetables sauerkraut cucumbers cabbage. what is the correct name for the locals ? here are minsk residents, and kvasovka kva, for sure, kvasovtsy kvasovtsy, you can say, can it be different with you? i know that she loved to visit or even the writer alisa azeshka came to her friend, stephanie and bukhovetskaya, and wrote a work called dyurdi. this is the most. hmm, such an ancient surname of kvasovka, a, which has a hungarian root. and if the legend is that stefan batory, the king of the commonwealth, settled here their hungarian subjects, but also. eh, i immortalized this surname with my friends in my works. liza zheshka, which repeatedly. as you told the visitor, by the way, about the surname irina residents have surnames formed from the root. you have a kvasovets, is something else true at all or not? we don’t have such a surname in modern residents, but one of the versions of the origin of the name of the village is the surname anton kvasov in order to feel like a real kosarch. you need to learn how to ferment cabbage, or at least try it, therefore, i invite you to a tasting of local pickles made according to ancient traditions. if the majority of bread is the head of everything, then cabbage is the head of everything in kvassovka irina well, let's crunch? let's what we have here is cabbage grown with love. and here is the main secret. now i understand why such a flavor, from where in our fields, it is processed from the well according to ancient recipes. but anton can try with cabbage with cranberries cabbage with bay leaf. wow . you have it also so diverse. wow. well, let's try. then. come on, by the way, in the kitchen, there is no vacancy here to lay out the cabbage, i thi

irina galitskaya irina good afternoon, the name kvasovka. does it really come from the verb to sour. and if so then what to ferment the first version was something to drink. and if the merchant and the locals treated him to delicious kvass, the second version comes from the method of preserving pickled vegetables, cucumbers and cabbage. what is the correct name for the locals ? here is minsk minskers, and kvasovka handsome kvasotsy, you can say, you can do it differently? i know that i loved to visit or a lighter, the writer alisa azheshka came to her friend, stephanie and bukhovetskaya, and wrote a work called dyurdi. this is the most. hmm, such an ancient surname of kvasovka, a, which has a hungarian root. and, if the legend is that stefan batory , the king of the commonwealth, settled here his subjects of the hungarians, as well. eh, i immortalized this surname among people in my works. liza zheshka, which repeatedly. how are you by the way, they told the bypass about the surname irina , so i heard that local residents have surnames formed from the root. we have something else kvasovetsky, is it true at all or not, in modern residents with such a surname, we do not have, but one of the versions of the origin of the name of the village is the surname kvasov anton in order to feel like a real kosarch. you need to learn how to ferment cabbage, or at least try it. therefore, i invite you to a tasting of local pickles made according to ancient traditions. if the majority has bread for everything, then in kvasovka around the head cabbage irina well, let's crunch? let's what we have here is cabbage grown with love. and here is the main secret. now i understand why such an aroma, where it comes from in our fields, it is processed with sourdough according to ancient recipes. but anton can try with cabbage with cranberries cabbage with bay leaf. wow . you have it also so diverse. wow. well, let's try. then. let's get you by the way in the kitchen. there is no vacancy here, we

irina galitskaya will tell irina good afternoon, the name is kvasovka. is it really happening and if so then what sour the first version was something like a drink. and if the merchant and the locals treated him to delicious kvass, the second version comes from the method of preserving vegetables , sauerkraut, cucumbers, and cabbage. what is the correct name for the locals? here is minsk minskers, ah, kvasovka, you can say, you can be different. i know that i loved to be. liza zheshka, writer, and liza zheshka came to pack to her friend, stephanie and bukhovetskaya and wrote a work called dyurdi. this is the most. hmm, such an ancient surname of kvasovka, a, which has a hungarian root. and, if the legend is that stefan batory , the king of the commonwealth, settled here his subjects of the hungarians, as well. uh, this is the name judy immortalized in her works. liza zheshka, which repeatedly. as you told the visitor, by the way, about the surname irina, i heard that local residents have surnames formed from the root. we have a kvasovets something else is it true in general or no, we don’t have any modern residents with such a surname, but one of the versions of the origin of the name of the village is the surname kvasov anton in order to feel like a real kosarch. you need to learn how to ferment cabbage, or at least try it. therefore, i invite you to a tasting of local pickles made according to ancient traditions. if the majority of bread is the head of everything, then cabbage is the head of everything in kvassovka irina well, let's crunch? let's what we have here is cabbage grown with love. and here is the main secret. now i understand why such a flavor, from where in our fields, it is processed from the well according to ancient recipes. but anton, you can try cabbage with cranberries cabbage with bay leaf. wow. you have it also so diverse. wow. well, let's try. then. let's you, by the way in the kitchen, there is no vacancy here