sufim mikhailovna ali seems to me that our meat needs something, especially that it doesn’t sound like hel spices for the cue on our table. well , what about the knees of the son-in-law and guess the ketchup? oh, and the century smells appetizingly completed. now everything must be put the merchant to readiness to bring to readiness, and for rings or 20 such 20 and we will cast a pledge of proper nutrition. this is how our grandparents lived, and they were probably right. so today we have boiled potatoes in their skins and crushed and fried in lard for a side dish. well, what can i say village classic? it seems to me that we are already ready for the tasting, it remains only to wait for larisa well and cover it. ah, the holiday table. you have time, but to remember how we cooked meat in sweet and sour sauce, we first prepared a kind of rye filling flour, bread, and gingerbread and cinnamon left it to infuse at this time they cut and fried the meat, and before sending it to the stew bowl, they added onion to it and thoroughly mixed it with the meat. on high heat, then it remains to pour