, oh my god, how does it sound, tsybriki, what are tsybriki, it is a potato dish, a potato dish, whowould have doubted it, in belarus we will cook a potato dish, well , let's do it so that the dinner is complete, in addition to tsybriki we will cook something else, but here you will surprise me, but we will start with tsybriki, grate the potatoes, add to it some flour, salt, pepper liaison, that 's the name of the mixture of eggs, milk, water and a pinch of salt. in the dough, liaison plays a binding role, which is why it is translated from french as a connection. so, the dough is ready, and what are we sculpting from it, apparently. i shape the cibriks, and you roll them into licks, like this, that 's how you do it masterfully, i also sculpted in the sandbox as a child, everything worked out, but i didn't know what cibriks do, after that we bread our potato cutlets in breadcrumbs, i don't know, it seems to me, guests from other countries, just having ordered this dish, will laugh for half an hour, i don’t even know what it is, but such an amazing color. the name, you know, i underst

tsybriki. what are tsybriki?let's go on a gastronomic journey through volkovysk together with belarus24 tv channel in the program "food at least where". where can you find one of the most unique museums in belarus, and also meet a real keeper of the history of ancestors? we are in the village of tereblichi, stolin district in the bryst region, in the center of wood sculpture in the village of tsereblichi, where i work, i am in charge of all this wealth of our poleshuks. we will tell you about the diversity of belarusian cuisine, and also, if you did not know, buzhanina is an original slavic dish, it appeared among the eastern slavs who lived in verkovye buga, hence the name. zhenina, of course, you can go to any hypermarket now, buy a huge mousse cake like this, but all this is nonsense, compared to these roofs they have a soul, we will witness the birth of culinary masterpieces, i grated the potatoes for you, volodya, and you will beat the meat yourself, i like the approach to business of the volkovysk girls, as

, what are tsybriki, we will go on a gastronomic journey through volkovysk together with the belarus24tv channel in the program "food anywhere". where you can find one of the most unique museums in belarus, and also meet a real custodian. traveling is not only getting to know history and sights. hello, what a meeting! hello! there we saw a little ice-cream of bees, a little window. well , now, please, find where they live here in our premises. and here a... 1 2 3 4 5, and now find the living ones, except for me, traveling is an opportunity to try something new and, of course, to join the unique folk art, well, children on stage are always something about... sincerity, about a smile, about light and purity, it's incredible, i really remember when i was a child and performed on stage, what stress i experienced, snowfall, snowfall, the route is built on the belarus 24 tv channel . you are watching the news, with you is lyudmila kazakh, hello to you too.

, oh my god, how does it sound, tsybriki, what are tsybriki, it’s a potato dish, a potato dish, who wouldbted it, in belarus we will cook potato dish, well, let's do it so that the dinner is complete, in addition to the cibriks, we 'll cook something else, but here you 'll surprise me, i'm surprising, today we'll cook a cutlet in volkovys style, a cutlet in volkovyska style, but we'll start with cibriks. we grate the potatoes, add a little flour, salt, pepper and liaison, this is the name of a mixture of eggs, milk, water and a pinch of salt. in the dough, liaison plays a binding role, which is why it is translated from french as a connection. so, the dough is ready, and what are we making from it, judging by everything? i shape the cibriks, and you roll them into licks, like this. here. how masterfully you do it, i also sculpted in the sandbox as a child, everything worked out, but i didn’t know that cibriks were made, after that we bread our potato cutlets in breadcrumbs, i don’t know, it seems to me that guests from other countries - just having ordered this dish, will laugh for half a