listen vartan i really like to cook at home cabbage with and without meat. uh-huh.i have to tell you honestly. i reacted with such apprehension. here's to this gravy that you, that you started with, is ready. i thought no. it's probably not there anyway. but now i understand that this is really the case. it’s very good for belarusian cuisine, it’s characteristic of shavings, drowning out, how can i tell you more than densely flat our cabbage in this one and walking with grass and another just ate good and over a large field larisa becomes a quarter made even more in belarusian, than in the village you had wheat flour, but we have rye flour. oh, well, it's just a well done court. thank you vartan wonderful, wonderfully good recipe larisa well done normal. thank you excellent. try to repeat either the way it was in the village or the way we had it in the television kitchen, and you will not regret it, and you and your family and close friends will be satisfied with everyone you treat to this dish. well, that's all for today. we say goodbye to you, as always. we will b

hello vartan greetings alena vartan well, tell me, what could be easier than cooking stewed cabbage withrk alena for you as a culinary specialist with extensive experience. yes, i just want to remind you that the most difficult thing is to prepare the simplest dishes so that they please the most biased critic. and tell me, please, here is our recipe , it will be very different from the village one. you know, well not really it will be different from a rustic recipe. the only thing that we will do with sugar is to replace sweet apples with tomato paste, we will replace tomatoes, and we will replace vinegar with sauerkraut, that is , we have everything technologically in place. the only thing. we will replace the ingredients with one another, if possible, and you will plant cabbage, but i don’t know the name of them, but medium sleep is better. and we have a smaller white odnushka, this is kolya persha, he gnaws a garden with cabbage, then you plant it and wrap it up, and then such a cabbage will be such a prave, hard head of cabbage and white. that's it, i'll take you i missed it, you kno

normally, we are vartan's fellows, and don't be fooled there, wait.ovsky forgot that we are now chi. yes, think . now we’ll drive up, we’ll go to this seasoning, and there writes until they write. we have enough handcuffs. kefir what experience let's see in which direction vardanovsky will light up where? so i don’t say hello, why do you, czardash, talk to me. or are you for the place of the wartan? where were you yesterday? marik when gog when did you fill up the wartan? you seem to be going to talk about who wants to pit us. why are you asking me where i've been? and you tell me gog, this is it, chardash vardan failed, or you answer, i’ll tell you, i’ll answer. come on, go have some tea in the kitchen. no, not me, but with me marik vartana done, someone wanted to pit us, but i think that this is not so. i didn't understand the meaning. shut your mouth. in authority, he lost and held on to me, everyone knows that. where have you been? marik where were you when the wartan was banged? marik tell him what you say, tell marik that you are silent, and i w

hello vartan i greet you alyona march.ll, tell me, what could be easier than cooking stewed cabbage with pork alena, as a culinary specialist with extensive experience, i want you. yes, i just want to remind you that the most difficult thing is to prepare the simplest dishes so that they please the most biased critic. and tell me, please, here is our recipe, it will be very different from the village one. you know, well, it won't be quite different from a country recipe. the only thing that you and i will do is replace sugar with sweet apples for tomato we will replace the pasta with tomatoes, and we will replace the vinegar with sauerkraut, that is, we have everything technologically in place. the only thing. we will replace the ingredients with one another for what it is, perhaps you will plant cabbage, and iki-hotunki. i do n't even know the name, but mid-speak, as you said. you see, maybe, here i am, a chula, one thorn is a white onuchka from a bricklayer, this is kolya ’s pershy cabbage, then plant and boil the zagurt

our the ubiquitous larisa no, and vartan will cook this unique dish here in a modern city kitchen.name is alena and today i will not be left without culinary work either. so we start do not switch will be very tasty and interesting, good afternoon wu pushy, as suffered no culinary recipes. we took away snezhnoe, which is in the zelensky district in the native region, and the mind was angry with sergei lazurskaya, we will attack you, they will put you in a dream, good afternoon, dear good afternoon rassadynka, are we ready kvass more than once in belarusian cuisine, but not yet. tune in nature is powerful father. say for your version of kvass. what products do we need for my version of kvass with mushrooms, sauerkraut brine with beetroot sauerkraut, bulba chastnik feather salt. and, of course, the style of dressing. well , let's see, i have garlic coming off for making kvass with chintz according to the recipe of the village owners. we will need a simple set of products and, of course, the main heroine of the recipe is salted herring, or rather, her head, cooking is quite simple, bo

in the city kitchen of vartan alyon, the ingredients of the dish were left unchanged, but unlike theage recipe, they offer a slightly different cooking technology, alternately fry the meat with spices and send it to dishes for baking, then fry the chanterelles with garlic in the same pan, heat the flour and stir with a whisk , add milk and powder a little with mushroom seasoning. served with potatoes and greens in the film, we loved the herbs with mushrooms from this overflow seemed to be with rabbro and gold. it is possible to give up an aircraft movie from rhinestones not mahchima. whether and i so itself ryhtuysya, kashtabats. let's, for now, that the chanterelles are cunningly changing. and i think it's delicious, let's say. so. i already became. here is such. this little fox looked flirty, i'm under yellow leicester had a leaf, and remained under the meat. come on. mm, i'll listen to you, it's just holy belly. i'm milk and it crushed my certificate to the fact that the meat turned out to be so soft on here, just down the wind, such a forest filled with oxygen. this is all here a

larisa in a village with rich culinary traditions, we find old recipes with a vartan of modern urban cuisine. what is called bringing it to perfection so that each of you can feel the taste of history. so we start, do not switch, it will be very tasty and interesting. we flew in and took us to the urals who saw that in the zelvensky district of the rodinskaya region and at the same time with the wolf, kenya, we would be ready to have leaves with meat from the fellows. good afternoon, ladies and gentlemen. good afternoon. i came to you with a new recipe. i know that the zelinsky district has its own mushroom cuisine and today we are preparing for the metic country. tell me what we will need to prepare our faces with wisdom, we will need the most foxes 500 g of meat 1 kg, and carrots, half a liter of milk. several skis flour private one tooth salt, paprika posmaku and vegetable oil for frying shikon sudoman's recipe, and we start to see. which comes off with herbs? chanterelles with meat in milk are prepared in several stages. first , fry the meat, add chanterelles. we fry a little mor

hello vartan hello alyona it seems to me that today you will be especially pleased with our menu and why, because today we are cooking meat meat - this is great meat. this is great meat. it's just superbly masculine, yes, if it's still good to cook, well, that ah, you'll cook well, nobody doubts. thank you here. here, and i am also very much looking forward to the result, because next to the meat. we have gingerbread. i don't really know what to think anymore. so tell me please, uh, briefly. and what are we going to do about it anyway? here alena is all new - this is good, forgotten there is nothing new in this. these two wonderful tastes that reinforce each other, salty sour in places, sweet, and maybe vice versa, sweet eskim prevails, so our task today i can’t say that it’s very difficult, but in any case, with gingerbread, we are meat with you more never cooked, especially in belarusian cuisine, this portion is applied on a bag, kolka comes off for us. i think that two servings wake up, but i thought four four. well, so, if you give birth in small pieces, then there will be 10. ha

etiquette comfortable stravu before the bait dear alyona vartan dismount to you. ai-ai-ai-ai-ai-ai, hello dear from chubai already oh, i just can’t think about anything that the hungry chicken mosquitoes are here, well then, you are welcome, don’t think about it. come on, let's have you, well, you, of course, here they gave the go-ahead fresh kolyandra. i'm joking on a separate oak forest. here i am in chocolate that lena's fish daddy is there yes, yes, yes, yes, yes at night delicious, yes, yes, bachu mushrooms. this is a good sour cream, a real one. so everyone. so listen. well, mushrooms are felt. well i don't even i know what it is, it looks like, in fact, masha belarusian grass is a class of real alum father precisely, because there is a note. you know, i just felt belarusian cuisine, and we say goodbye to you, but very soon we will return to kindle a fire in a village stove on a city stove, and with it your interest in a unique belarusian dish, which together we will learn to cook on contemporary urban cuisine. cook with us every week and taste delicious. yo

these are beets , potatoes, cabbage in our version, and, of course, in general vartan.red to me that herring can be boiled. you know herring under a fur coat, i love herring, as an appetizer, mincemeat from herring is no less fine with potatoes. well , just god's divine. yes, but bitch, yes, today we have this lucky lottery ticket with you. yes, even you know that i have no idea what it is. eh, this is it dish, can be tasteful and very curious in this regard to cook. we did not introduce ourselves on the right, we returned and took away to our small small homeland, and you decided to catch tourists. let's get the maximum out of the way. well, i grew it, that is, they have a numbness to clean and share yes, and i went that way, and seriousness fit here. i'll fix it and go. yes, in forest women. it was zinaida ivanovna gorbach and, uh, yana told me you will be warmed up, kvass sat down as a father. i was duped, the truth was done, and it turned out that the head was throwing the head at you that head made me. well, maybe because of the truth and she's from nine and uh, an

guest before us, we’ll be glad to see you, which means i’m fulfilling you to you like shira alena vartanrochka well i hope you are hungry. what a beauty i will throw my stomach at my side and i will lie so-so-so. let's try. well, let's try a discovery for me, in general. uh, how would this recipe be potatoes. hmm, how did you cook them, right? great. here it is sewn off. first frames. well, listen to very tender, very fragrant meat. delicately so, and here is the case when cinnamon really, m-m very, very decorated this dish for you. i am very glad that i got you a recipe for a chic recipe. thank you very much unexpectedly not an interesting recipe, but our dear viewers. i have to ask you. please don't believe everything we've just told you, but take and check, prepare a dish according to our recipe and you will understand that you can get even tastier. well, belarusian cuisine says goodbye to you in order to come to your homes in a week with new recipes and new stories. cook with us. please your family and friends on belorusskaya all the best to you and goodbye. di your have mercy someti

larisa in a village with rich culinary traditions, we find old recipes with a vartan of modern urban bringing it to perfection so that each of you can feel the taste of history. so we start not to switch will be very tasty and interesting, how old they have culinary recipes. we flew in, took away kuratovich, which is in the zelvensky district of the rodinskaya area and at once ringing treatment. we will attack the leaves from the meat of the fellows. good afternoon gentlemen, danka good afternoon. i came to you with a new recipe. i know that the zelinsky district has its own mushroom cuisine. and today we are preparing a vermet country. tell me what we will need to cook our foxes with reason, we will need the most foxes 500 g of meat 1 kg, and carrots, half a liter of milk. a few skis, flour, honest, one clove salt, pepper, savory and vegetable oil for frying the court recipe, and we begin let's see. which one comes off the island? chanterelles with meat in milk are prepared in several stages. first, fry the meat, add chanterelles. we fry a little more and when the meat and chanterel

hello vartan greetings alena fartan.tell me, what could be easier than cooking stewed cabbage with pork alena, as a culinary specialist with extensive experience, i want you. yes, i just want to remind you that the most difficult thing is to prepare the simplest dishes so that they please the most biased critic. and tell me, please, here is our recipe , it will be very different from the village one. you know, well, it won't be quite different from a country recipe. the only thing you and i will do is replace sugar with sweet apples, replace tomato paste with tomatoes, and replace vinegar with sauerkraut, that is , we have everything technologically in place. the only thing. we will replace the ingredients one with the other for what is possible, and you plant cabbage, and their khatunks. i don't even know the name, but everything is in the middle, and we are off the wheels. white anushka is smaller, this kolya is persha kalev. by the way, i’ll plant cabbage with cabbage and wrap it up and tady, this cabbage will be like

listen vartan i really like to cook cabbage at home with and without meat. uh-huh, i have to be honest with you . i reacted with such apprehension. here's to this gravy that you that you started is ready. i thought no. it's probably not there anyway. but now i understand that this is really the case. very good for belarusian cuisine. it typical shavings thickening, how could i give you more increase in density, our cabbage is both walking grass and other immediately good and went to the fields with me. after all , the quarter did even more in belarusian, than in the village you had wheat flour, and we have rye oh. oh, that's just the court well done thank you bro, wonderful, wonderfully good recipe larisa well done hostess. thank you excellent. try to repeat either the way it was in the village or the way we had it in the television kitchen, and you will not regret it, and you and your relatives and friends all your friends who you will treat with this dish will be satisfied. well, that's all for today. we say goodbye to you, as always, nena. we'll be back s

kristin vartan has the latest for us.s still out of control despite their best efforts. >> now they have aircraft engines and rotors in their arsenal. but still, the fire has different advantages in this fight. >> fire crews are giving the mosquito fire all they got. 1500 personnel working around the clock in the skies and on the ground to contain this fire 5 days and tens of thousands of acres later. no containment in fire is. >> pretty much a wild animal. we can't tame. we can just write it, control it extinguisher. >> and that animal is hungry, feeding off dry brush in placer and el dorado counties taking refuge in the steepness of the terrain and the wind creates what you see normally with heat from a fire. you see that rise and that's why we see the big parking lots clouds. but as that air cools off at night, it just like heat rises. stuff dropped. the same thing happens with when officials tell me that this area has a mixture up canyon winds in the afternoon hours. >> followed by down canyon winds in evening hours.

come, i will visit you now, we will be glad to see you, so dyakuyu shira alena vartan i hurry and everythingp to you. hello dear larisa hello lara, i hope you are hungry. look how beautiful, i will throw my stomach to the side and i will lie. let's try. well, let's try a discovery for me, in general. uh, how would this recipe be potatoes. hmm, how did you cook them, right? great. here it is sewn off. first frames. well, listen to very tender, very fragrant meat. delicately so, and here is the case when cinnamon really, um, very, very decorated. this is a savory herb dish. i'm very glad that i reached you recipe awesome recipe. thank you very much unexpectedly not an interesting recipe, but our dear viewers. i have to ask you. please do not believe everything that we have just told you, but take and check, prepare a dish according to our recipe and you will understand that you can get even tastier. well, belarusian cuisine says goodbye to you in order to come to your homes in a week with new recipes and new stories. cook with us. please your family and friends on belorusskaya all the best to

vartan's hands will analyze all the subtleties of their preparation of the stalk.t you cut a into steaks to the stalk, and throw out the stalk and tell. how to choose the right vegetables and fruits signs of good apples fruit without damage and no traces of parasites on apples no dark spots aroma can be felt even through the skin watch culinary programs on our tv channel. for true garden lovers and you won’t come to visit the garden, everyone will find something unusual and very tasty. we are setting up an experiment. if he also does not want to get a harvest early. so we need seedlings. if later it is possible with a grain, we share secrets. it’s a little bit inside, if you look, it’s a light, light pink, it’s like it’s made of porcelain, we enjoy the result when you come here and every time something incredibly kind and good happens, then the tomato is ripe, then the apple turns red. it will be 100% sweet corn. even she is a super tricky gardening science in the dacha program on belarus 24 tv channel. you are watching the program around the planet on belarus 1 an

reporter kristin vartan has more on what policies are in place to make sure that athletes don't face those conditions. as friday night football returns. >> the mosquito fire continues to feel placer counties to rain 3 days after it erupted. flames stoking more than 20,000 acres leaving destruction and smoke in its wake. those particles seeping into nearby communities. threatening friday night football. >> when you get that take that deep breath and start causing a lot unhealthy, that's what we want to prevent. in april, the california interscholastic federation passed an air quality index policy. their quality index is higher than one. 50 c i f affiliated schools cannot hold a game. that is our number top priority is the health and safety of our student >> making sure that we don't put them in those air. those positions where it's unhealthy and unsafe or breathing in air. that's not a good air for them. commissioner of cia of san joaquin section michael garrison says the new rule is the first of its kind. >> if a school in an area with poor air quality does not cancel or reschedule t

have chips, and this 30 is prepared simply and i think that it will turn out very tasty male hands vartanies of their preparation cabbage on a steak , you need to cut the back of the stalk, so that, uh, you cut into steaks to the stalk, and throw out the stump and tell. how to choose the right vegetables and fruits are signs of good apples. damage and no traces of parasites on apples no dark spots aroma is felt even through the skin, watch culinary programs on our tv channel. they live in the south of belarus in the morning the sun and rises at dawn, the sonorous cry of cranes is heard native dispute, embrace and meet no better the villages are enjoying themselves tremendously. from every day i live, coaxing myself to a dude, so kind, so pleasant to me. pobyl lie knows. i was asleep. eh, good, unacceptable. i’m not going to sleep with her, damn it, and there are no wild veins and 10 daughters and three sons instill this love of life in their families and friends. can you imagine how many cousins ​​it is. family woman. these people are already relatives to me, watch the draft policy on bel

vartan will analyze all the intricacies of their preparation of cabbage on a steak.ut the back side of the stalk so that you cut into steaks to the stalk, and throw out the stalk and tell. how to choose the right vegetables and fruits signs. without damage and has no traces of parasites on apples, no dark spots, the aroma is felt, even through the skin, watch culinary programs on our tv channel. belarus is easy to explore the report of our trip, the central station of baranovichi is the historical place from which the railway boom began . he raised not even chekhov's cherry, and they will not be ashamed of this word, a real paradise apple garden landscapes of complete thoughtfulness and sadness enchant even the most fastidious travel. and if there is no such opportunity, the city of belarus is what you need, but for now the whole world in the photographs does not let the leaning tower of pisa fall. i will support you in every way. finnish, watch the project on our tv channel and travel online you will definitely be today thursday, september 29, we will celebrate the

we definitely need strong male hands vartan, we will analyze all the intricacies of their preparationstump, and the stump was thrown out and we'll tell you. how to choose the right vegetables and fruits are signs of good apples. dark spots aroma is felt even through the skin, watch culinary programs on our tv channel. this is really very serious trump commented on the post of the polish politician sikorsky, where he thanks the united states for the explosion of the nord stream gas pipeline. hopelessness common sense