Download "ПроСто кухня | Выпуск 101"
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252Fnda-eBKQwqM%252Fmaxresdefault.webp&w=1139&q=75)
Please wait. We're preparing links for easy ad-free video watching and downloading.
Similar videos from our catalog
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252F0r2diVHiziI%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252F2t4FV54YpX4%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi%252FKaub_UYkks4%252Fmaxresdefault.jpg&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi%252FLB3gyosRnXk%252Fmaxresdefault.jpg&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FPW2GDy79v3o%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FXfue_NVybVE%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FrVHeeuTgxqE%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FtoL2VgHRxK4%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FwUnc0omx648%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FyLKRiv1IaoE%252Fmaxresdefault.webp&w=1139&q=75)
Video tags
Subtitles
Russian
00:00:05
today on the wide screen masterpieces of00:00:08
Soviet cuisine remake of Julien adaptation of00:00:11
mimosa and biopic stewed ducks and00:00:13
young pioneers are waiting for me in Vladivostok let's00:00:15
organize a culinary team named after00:00:18
pancakes00:00:22
[music]00:00:27
good morning well, let's collect the 100 best00:00:30
Soviet traditions of appetizer number one00:00:33
at any decent place for so and there has always been00:00:35
julienne, in principle, if you ask any00:00:37
housewife from the last century00:00:39
to cook julienne, she can,00:00:41
but whether it will be tasty is not a fact, revealing00:00:43
all the secrets of julienne and preparing a super00:00:46
tasty version, firstly, julienne is a00:00:48
French female name,00:00:50
and in France, julienne is also called a00:00:52
special method of slicing yes, such a00:00:54
thin straw, but only in Russia00:00:57
julienne is the name for such creamy cheese00:01:00
dishes that are served in cocotte makers, I do00:01:02
n’t know where, to be honest, it00:01:04
appeared, well, in general, classic00:01:06
Russian julienne is prepared with mushrooms,00:01:08
cream and cheese, let’s not deviate from the00:01:11
tradition, mushrooms are a classic, don’t00:01:13
forget they they are very fried, so the00:01:15
cutting should be something like this. The00:01:18
next classic ingredient for00:01:20
julienne is onions, I will cut everything into00:01:22
cubes so that it is convenient to eat later. In the00:01:24
USSR, chicken was sometimes added to julienne,00:01:27
but I will make it cooler. My julienne will be with00:01:29
meat, namely from turkey, I chose00:01:31
thigh fillet turkey andy light rich in protein00:01:34
red meat turkey is very nutritious00:01:36
easy to prepare and turns out tender and00:01:39
juicy with it julienne will be amazingly00:01:41
tasty now it needs to be cut into a00:01:43
small cube with turkey unusual with00:01:46
turkey it will be healthier tastier00:01:48
cut everything neatly it will00:01:50
look very beautiful it will00:01:51
cook faster it will look great00:01:54
I will have quite a lot of julienne,00:01:56
if I cook it in 1 frying pan,00:01:58
then I won’t be able to fry everything properly,00:01:59
so I took two frying pans, the fattier the00:02:02
julienne, the tastier it is,00:02:05
this is the main law, so00:02:07
add more butter00:02:08
to one frying pan, throw onions into the00:02:11
other the turkey was lightly fried onions and00:02:14
we threw in the mushrooms so that the zhulin was super00:02:16
tasty and the butter was correct, is it00:02:20
possible that only the mushrooms will now00:02:22
begin to become soft,00:02:24
the butter will be very absorbed and they00:02:26
will be super super tasty and then the housing00:02:28
will not come across like this now00:02:30
you can combine the products into one00:02:32
frying pan and catch a couple of cool00:02:34
surprises rosemary turkey mushrooms and onions with00:02:37
rosemary the perfect combination leaves00:02:40
finely chop with a knife they would have said in the00:02:42
last century you’ll00:02:43
see in 2019 running on TV00:02:46
they will cook turkey julienne with rosemary00:02:48
all the cooks of the Soviet00:02:50
era would grab their heads from calling00:02:52
that it can’t be like that, but even00:02:54
then there were no mobile phones,00:02:56
they said then that you could00:02:58
throw out a photo of Julien on a social network and the00:03:00
whole world would instantly see it and00:03:02
no one would believe it either, but now attention is00:03:05
another chef’s of gray paprika and00:03:07
unusual smoked paprika the paprika00:03:10
will now change color and add a super00:03:13
cool aroma, a couple of pinches of salt,00:03:16
but we won’t add pepper here; it has00:03:18
no place here and absolutely classic00:03:20
cream, and again I remind you that the fatter00:03:23
the better, my cream is 33 percent,00:03:30
who remembers ate it, so I live like this00:03:33
do you think what is it sour so00:03:35
pleasant is it sour cream, even 2 spoons of sour cream,00:03:38
mix like this and00:03:42
of course the julienne needs hard cheese,00:03:45
really hard cheese itself, this creamy00:03:49
mass just a little bit of cheese, turn off the heat00:03:52
completely and stir, we need the00:03:55
cheese to completely dissolve, you get00:03:57
this kind of cheese creaminess sour cream sauce00:03:59
and you have to remember the correct00:04:02
consistency of the sauce come here00:04:04
veiny moderately dense in general ideal00:04:07
sometimes the raw crust is removed and there are00:04:09
no puddles there this is not jelly on board julienne00:04:12
usually in Soviet restaurants they served00:04:14
a plate on a plate there is a piece of paper00:04:16
on a piece of paper standing like a00:04:18
small cat cocotte cats with a00:04:21
metal handle, but ours is cooler, we’ll make00:04:23
these in portioned molds,00:04:25
distribute them evenly, look00:04:28
at the TV, you look attentively, and00:04:30
someone in your kitchen is looking00:04:31
inattentively, you want the one in the00:04:33
kitchen to pay attention to you, this is how00:04:36
real julienne is prepared, sprinkle00:04:38
on top with cheese and now we need to send00:04:41
this julienne to the oven, the main thing is to sign00:04:44
this crust correctly in the classroom and00:04:46
feed it behind the shaft, place it where the00:04:48
maximum heating00:04:52
is, so now what kind of tape without warmers00:04:54
is better to take an ordinary loaf,00:04:56
then cut it into slices and remove the mound over the00:05:00
grate, move it and straight 1 2 beds for it00:05:03
will dry quickly00:05:05
on all sides will be crispy in literally00:05:08
five minutes and everything is ready00:05:13
achromatic as supercars00:05:15
crispy crust signature class straight00:05:18
cheesy hard00:05:20
spectacle incomparable I will teach the spectacle to00:05:22
try00:05:25
[music]00:05:35
with cheese but your books have such an00:05:38
incomparable aroma and everything is paprika with rosemary00:05:40
did the trick00:05:43
mari but let's try soon00:05:48
[music]00:05:52
sucked boat jelly from the fellow apparently00:05:55
very tasty well what can you say class and I'm00:05:58
very tasty00:05:59
whatever you say in the USSR they knew a lot about00:06:02
snacks this recipe is worth00:06:04
passing it on from generation to generation00:06:08
to cook julienne with turkey00:06:11
you need turkey thigh fillet champignons00:06:13
onion cheese cream sour cream butter00:06:17
vegetable oil smoked paprika00:06:19
rosemary and julienne bread with turkey as00:06:22
well as my other signature recipes you00:06:24
will find on the website simply. networks seed dot00:06:26
ru00:06:30
and now the salad is the favorite salad of the Soviet00:06:33
perestroika and post-perestroika era,00:06:35
who can guess which one is your axis, well, there are no00:06:43
other options, friends, well,00:06:47
no one can remember mimosa, that mimosa00:06:50
is correct, of course mimosa, now00:06:53
I’ll prepare the most delicious mimosa in the world,00:06:55
it will look like it looks like and the taste00:06:57
reminds everyone of the familiar, understandable mimosa,00:06:59
but I have a nuance on a nuance that00:07:02
will make your mimosas really cooler than00:07:05
all the other mimosas in the world, clearly00:07:07
explained, first of all, prepare the00:07:08
potatoes and carrots as they usually do,00:07:11
take them from the felled ones and you end up with vegetables that are00:07:12
so boiled and tasteless I vegetables, and00:07:15
I’ve already told you about this many times,00:07:17
take foil in here, put potatoes,00:07:20
carrots,00:07:21
freshly ground pepper, a little salt in a00:07:26
little vegetable oil,00:07:28
parsley, I’ll leave the leaves for our00:07:31
salad and I’ll use for baking,00:07:34
finally, only the stems, these are the parts that are00:07:36
the most delicious and this is very ramat on and00:07:39
wrap it up and put it in00:07:41
the oven for an hour,00:07:45
both if the vegetables are soft, then they are ready00:07:50
potatoes and how great it smells reading00:07:53
fatty urgently hot lounging around00:07:56
come on get up honor cleanse little by little00:07:59
because00:08:01
come on00:08:04
she doesn’t have a circle00:08:08
it’s clear come on honor the most controversial00:08:10
ingredient of mimosa who -someone adds it,00:08:12
no, this amount is always divided00:08:14
exactly fifty by fifty, and00:08:16
onions, some like it,00:08:19
some don’t, we’ll add it, we’ll make you super00:08:21
tender, cut the onion into small cubes, how to00:08:24
make a club so that it’s not so00:08:25
vigorous and suits everyone I show you00:08:28
pour boiling water on the onion when it’s like00:08:31
two riffs slightly super craftily vigorous00:08:33
aroma and taste now you need to strain the onion00:08:37
[music]00:08:40
she crafty water was disgusting I’ll00:08:45
show you another cool trick here’s a00:08:48
book this pride will appear00:08:51
in all stores very soon this the best recipes00:08:54
simply kitchen 2 seasons my pride00:08:56
simply kitchen sts00:08:58
and now the main character of the salad is fish they00:09:00
usually use canned fish00:09:03
in jars but I promised you for the api mimosa00:09:05
promised look I'll add it understood00:09:11
ah this is hot smoked mackerel damn the00:09:15
fish you need to clean it just do it00:09:17
with your hands no knives,00:09:19
carefully tear off the skin,00:09:21
take out the bones in this fish, they are00:09:24
large, they easily come off visible, and the00:09:26
aroma is great, the mackerel fillet00:09:29
is ready, come on, Mary, I see you are dragging the00:09:32
supposedly young vegetables, again, thank you, I00:09:35
did it quickly, now, according to the classics, you00:09:37
need to grate the vegetables00:09:39
and grate them on a coarse on a grater there is a00:09:41
cake mimosa and there is an aerated mimosa,00:09:44
so you have to learn how to make an00:09:46
aerated mimosa so that it melts in your mouth so00:09:48
that it’s just like a loose molt,00:09:50
and you see the carrot, I grated everything like that,00:09:53
it’s fluffy, it’s left like that and let it00:09:55
remain, let’s not touch it and and We00:09:58
also grate the potatoes on a coarse grater,00:10:02
I have six pre-00:10:05
boiled ones and from them we separate the white from the yolk and00:10:08
put the yolk in a separate plate00:10:10
precisely because of the veins.00:10:12
mimosa salad is called mimosa, who don't00:10:15
google please photos of00:10:17
mimosa flower, this is what mimosa looks like00:10:20
from above the salad should look like00:10:22
mimosa flower, pass the protein through a grater and00:10:24
now the sauce you usually use00:10:27
mayonnaise correctly and I will show you how to00:10:30
make the sauce cooler and I will have three00:10:32
ingredients the first is sour cream, yes, don’t be00:10:34
surprised, it will give sourness and tenderness,00:10:36
then of course, mayonnaise is00:10:39
100% nowhere without it, and the third00:10:41
ingredient, until I show you,00:10:42
mix mayonnaise and sour cream in a bowl, and00:10:45
now that very secret00:10:46
ingredient is pink salmon in its own juice,00:10:50
no, it’s not pink salmon this is mackerel, we00:10:52
take the bones out of the mackerel,00:10:54
add the sauce00:10:55
[music]00:10:57
and chop the remaining parsley leaves and00:11:01
mix everything well00:11:05
[music]00:11:07
you think that’s all my tricks are00:11:10
over, I’ve calmed down, no, we’ll add00:11:12
a little nutrition and fiber to our salad,00:11:14
I need iceberg lettuce leaves00:11:16
from the white dacha juicy sweet these00:11:19
leaves are already washed and dried iceberg00:11:22
is good in any salad or crucible snacks00:11:24
or sandwiches retro mimosa marijuana it00:11:27
will make it fashionable and modern we need to00:11:30
chop them lightly with a knife this will be our00:11:32
first cool layer we collect the salad00:11:38
we need a springform form the first layer00:11:41
lettuce leaves As promised, the00:11:46
potato sauce, the main thing is not to press it, it00:11:48
quickly sticks together, but there is a00:11:50
lot of starch in potatoes, be gentle with it, then a00:11:56
little more sauce, add carrots00:12:02
again, a little sauce now fish00:12:05
fish and tear it into small pieces with your hands,00:12:08
that is, you need to try to00:12:10
cover it evenly the whole layer on top of the00:12:13
fish, put the onion,00:12:16
the rest of the sauce, two final layers, the00:12:19
yellow will be on white, so first00:12:21
the white when you have a uniform00:12:23
white layer on it, the yolk will00:12:25
look very beautiful00:12:28
and carefully rub the yolk on top over the00:12:30
entire area,00:12:31
as if a flower is past the force zone,00:12:35
meet the viaipi mimosa in the best00:12:38
traditions of simple cuisine,00:12:40
this thing cannot be tasteless00:12:46
boldino00:12:48
delicious let's clap the morning salad00:12:51
forge for vi api mimosa you will need00:12:57
mackerel potatoes carrots00:13:00
eggs onions iceberg lettuce sour cream mayonnaise00:13:04
canned mackerel vegetable00:13:06
oil parsley and dill00:13:10
I'm in Vladivostok and today is a super00:13:13
important day I will teach the children cook00:13:15
what they love most hello00:13:17
Sasha00:13:18
[music]00:13:19
sailors and we are learning to go to sea but we also00:13:23
want to learn how to cook we are on the shore of the00:13:27
Japanese sea in a children's camp in the ocean,00:13:29
children from all over Russia are resting here00:13:31
now the guys are having a sailing lesson00:13:34
and then I will show them cooking00:13:36
master class children's camp and today00:13:39
they are relevant only no longer Pioneer, but00:13:41
rowers of the oars based on your interests00:13:45
will take away00:13:51
the massage from you on the basis of returned00:13:56
faith, this is romance to feel like a00:13:58
rower with the last name mushroom damn00:14:02
1 rowers oars disassemble00:14:10
close let's go get ready after such00:14:13
a physical training session it's time to refresh00:14:15
nothing will restore the strength of the children like the00:14:18
pancakes adored by all children; we will00:14:21
make some with shrimp00:14:22
and others with chocolate paste; one00:14:24
team will do the dough and the other00:14:26
with the fillings; you peel the shrimp; take the00:14:28
shrimp; let’s throw in the head;00:14:31
then take the shell; click here; and00:14:35
you get it this is how the guy00:14:38
turns out a shrimp, make the dough, pour00:14:43
three and a half liters of milk here per00:14:47
liter of milk,00:14:48
4 eggs, how many eggs are needed 1400:14:52
handsome, separate the whites from the yolks and00:14:55
beat until foamy00:14:56
[music]00:15:00
watch me, we’re not doing that, you can’t beat them00:15:03
in your hands00:15:07
and knead them and you need the eggs to00:15:09
dissolve right away, immediately add00:15:12
a little salt and be sure to sugar, this is00:15:16
baking soda00:15:17
in these pancakes, it should be00:15:19
thanks to the soda, they will turn out fluffy, not00:15:22
so slightly porous, about a00:15:24
teaspoon per liter of milk, knead the flour00:15:28
slowly,00:15:31
ritually, think about why they00:15:34
cut off the squirrels separately00:15:35
there is an idea00:15:38
for a sponge cake and then the trick is that this00:15:42
protein is carefully mixed into the dough at the very end00:15:45
and then the dough becomes00:15:47
airy when you and you start frying00:15:49
and well, just live the dough is ready, the shrimp are00:15:51
peeled and even chopped, all that00:15:53
remains is to make the souls of mine we will make it00:15:55
based on cream cheese add00:15:58
cream here and mix well, we00:16:00
need it to be like a liquid00:16:02
creamy homogeneous cream00:16:03
and now the number one favorite00:16:05
local product is a couple of you are an amateur00:16:07
no all residents of Vladivostok will you00:16:09
overcome and then you need to00:16:11
finely chop the fern and dill and mix into this00:16:13
cream cheese well done pioneers00:16:15
work quickly make a sweet filling from00:16:17
chocolate paste add a little00:16:19
milk to make it thinner you00:16:22
know what it is guys you know what it00:16:24
is who is from Vladivostok it’s called00:16:27
sultana it’s only here that this thing00:16:29
grows and it’s not grapes they gave away the00:16:31
eastern gooseberry cut it into rings00:16:35
[music]00:16:38
everything is ready, we start frying up the00:16:44
shrimp00:16:45
Ufa00:16:47
bob now take the cream cheese,00:16:50
spread it a little on top00:16:53
next funky and so several layers00:16:56
turned out to be pancakes shrimp cake00:16:58
it seems like I taught the guys how to make pancakes and00:17:01
now I’ll check and see how they00:17:03
can cope on their own00:17:05
smaller center of these the pancakes will be00:17:12
sweet, so we put sultanas in the center00:17:14
8 some cool fanfiction,00:17:18
we grease the finished pancake with chocolate00:17:20
sauce and also put it in a cake, ready to00:17:23
watch the movie with class Chris from the00:17:25
delicious pioneer leader00:17:28
looks great, these forks let's00:17:31
try00:17:33
for the excellent filling of the pancakes to all the00:17:36
pioneers of the camp, you are our thanks If00:17:38
you want me to come to your city,00:17:40
then simply leave your requests.00:17:43
sidisi dot ru00:17:44
I will come to you,00:17:53
the most soulful hot dish in the USSR has00:17:56
long been considered stewed duck in00:17:59
utyatnitsa, it still evokes nostalgia for those00:18:02
who saw those times,00:18:03
but nothing stops us from transferring this00:18:05
luxurious dish from the past to the present00:18:07
and giving it a 21st century feel you will soon00:18:11
find out what to put in a duck to00:18:13
make it look like a fabulous00:18:18
Soviet Union in the past but Soviet00:18:20
cuisine will never end00:18:22
because what could be tastier than julienne00:18:24
mimosa and stewed boat only stewed00:18:26
duck from Belkovich look at00:18:29
our duck because it is such a modern00:18:31
beautiful little duck can be00:18:34
farmed or wild Today we have an00:18:36
ordinary farm duck, if the duck is super00:18:38
hairy or the feathers are00:18:40
nice, then you can use00:18:42
tweezers and get the extra period, I00:18:46
recommend marinating lightly so that00:18:48
it becomes tasty and aromatic,00:18:50
just sprinkle it and00:18:52
lightly pepper it with a little salt.00:18:56
This set of spices is called00:18:58
hops-suneli super super00:19:00
per piece shooter labors beldibi and this is00:19:04
probably coriander for chickens, well, it smells super,00:19:07
sprinkle some spices with a little vegetable00:19:09
oil and lightly massage the wings, breast,00:19:12
legs, massage and do it so that it is00:19:15
all soaked into the table, so beautiful, it gilds00:19:17
some kind of thing, it became like that from a mule00:19:20
. cute, we send it aside and00:19:23
work on the filling and the filling will become00:19:26
the crowning number, I decided to add the inside of the duck00:19:29
to the seasonal cool products00:19:31
here I have it and onions, all00:19:33
these ingredients inside the duck will begin to00:19:35
cook, soaked in duck juice and00:19:37
fat and it will be a very cool side dish and00:19:39
also from these ingredients the juice will also00:19:41
stand out and soak the duck, and it’s00:19:44
actually a relative of the apple and a00:19:45
relative of the pear, it’s00:19:46
almost impossible to eat it like an apple, it’s00:19:48
quite00:19:50
sour, but the most important thing is that it’s hard00:19:53
and very knitting,00:19:58
right first the juicy taste of the pear,00:20:00
then the apple, and then you start like this00:20:03
you endure it in your mouth and hold everything and it’s00:20:05
almost impossible to talk, but00:20:08
the main secret of this fruit is that after00:20:10
cooking it becomes so00:20:13
cool, all the properties change completely, the00:20:15
taste appears sweetness in00:20:17
the pictures, softness and we cut it and the onion into00:20:19
large pieces and we need to fry it all00:20:21
properly and now there is no00:20:24
better way to use borscht with olive oil and00:20:26
with classic the tart aroma of selected00:20:29
Spanish olives will give a European00:20:31
flavor to our native favorite dish,00:20:33
pour a small amount of oil00:20:36
into a hot frying pan,00:20:40
take it, add onion00:20:42
and in another and00:20:46
just a little bit of salt, smoke a00:20:49
drop for a couple of minutes and remove from heat00:20:53
also the side dish I will have will consist of00:20:55
sauerkraut and boiled smoked00:20:58
brisket, only 100 grams and the dish00:21:00
will have an amazing aroma,00:21:04
but now I need the queen of all00:21:06
utensils, duckling do you know why it is in this00:21:08
shape because the whole duck should fit in there,00:21:10
I cook it on The00:21:13
hob becomes, it is equipped with00:21:15
Andy Flex technology, which allows you to00:21:17
combine several heating zones into one00:21:19
large one and use00:21:21
non-standard shaped dishes, such as a roasting pan,00:21:23
this is very convenient because the bottom of the dishes00:21:26
will warm up evenly throughout the00:21:28
cooking time. Pour a small amount of00:21:30
vegetable oil onto the bottom of the pan00:21:32
and fry the boiled-smoked the Georgian00:21:36
fat is pushed out and a super00:21:39
cool aroma appears and then we throw in the00:21:41
sauerkraut directly with the brine00:21:43
jars our Russian native00:21:53
cabbage delicious hangar after00:21:56
the cabbage has warmed up I take half I00:21:58
put it in a plate now you will see00:22:00
why you need to stuff the duck with the stuffing00:22:02
positively cabbage the remaining cabbage00:22:06
close on top and then everything will be00:22:07
stewed evenly correctly, tightly00:22:10
stuff the duck and with onions, this is00:22:14
the hole so that it does not open up and00:22:16
. cook evenly, take a wooden00:22:18
skewer and lightly fix the skin00:22:22
[music]00:22:25
place the duck carefully with the remaining00:22:28
cabbage, cover it on top, and to00:22:32
completely balance the taste and add00:22:34
liquid, I have a little trick:00:22:36
cover the apple juice and simmer over00:22:39
low heat for an hour and a half, the cabbage is00:22:46
soft everything is boiling everyone is getting ready the smell is00:22:49
amazing what I think about an hour and00:22:51
fifteen and our duck will be ready00:22:54
guys the duck is ready cool me karamata00:22:58
what well. delicious, be patient,00:23:01
wait another hour, the duck must cool down for00:23:04
all 45 minutes, I have been patient for no longer,00:23:10
great soft stewed duck here,00:23:13
cabbage, boiled and smoked brisket,00:23:16
lots and lots of link00:23:17
honestly, I can’t talk anymore, everything00:23:18
starts cutting because it’s impossible to take00:23:20
care of their good sharp knife and00:23:22
cut the duck into 2 parts dad, look00:23:26
how soft and juicy the bone was for his servants,00:23:28
ours was wickedly woven, this means00:23:31
that the duck has been properly stewed,00:23:32
there will be 5 in the mouth00:23:33
and we transfer it and the onion to a plate,00:23:35
cut off the juiciest piece of duck,00:23:38
a little cabbage and bon appetit00:23:40
[ music]00:23:44
and cabbage cafe it is necessary to eat everything together00:23:49
first one then the second one in one third of00:23:51
my sweat because duck cabbage cabbage and00:23:53
volcano patients stir00:23:55
stir eat this is a super recipe00:23:58
guys00:24:02
for stewed ducks you will need duck sauerkraut00:24:05
and its onions boiled00:24:08
smoked brisket apple juice00:24:10
vegetable oil olive oil and00:24:12
hops-suneli it is00:24:13
now fashionable to argue whether it was bad in the USSR00:24:16
or good, I know one thing00:24:18
sometimes it was very tasty there, we can00:24:20
repeat it, follow the project on our00:24:22
social networks00:24:24
[music]Description:
Сегодня в программе канала СТС Просто кухня: Здесь был СССР! Сегодня на широком экране шедевры советской кухни. Блюдо № 1 - Жюльен Блюдо № 2 - Мимоза Блюдо № 3 - Утка с квашеной капустой
Preparing download options
* — If the video is playing in a new tab, go to it, then right-click on the video and select "Save video as..."
** — Link intended for online playback in specialized players
Questions about downloading video
How can I download "ПроСто кухня | Выпуск 101" video?
http://unidownloader.com/ website is the best way to download a video or a separate audio track if you want to do without installing programs and extensions.
The UDL Helper extension is a convenient button that is seamlessly integrated into YouTube, Instagram and OK.ru sites for fast content download.
UDL Client program (for Windows) is the most powerful solution that supports more than 900 websites, social networks and video hosting sites, as well as any video quality that is available in the source.
UDL Lite is a really convenient way to access a website from your mobile device. With its help, you can easily download videos directly to your smartphone.
Which format of "ПроСто кухня | Выпуск 101" video should I choose?
The best quality formats are FullHD (1080p), 2K (1440p), 4K (2160p) and 8K (4320p). The higher the resolution of your screen, the higher the video quality should be. However, there are other factors to consider: download speed, amount of free space, and device performance during playback.
Why does my computer freeze when loading a "ПроСто кухня | Выпуск 101" video?
The browser/computer should not freeze completely! If this happens, please report it with a link to the video. Sometimes videos cannot be downloaded directly in a suitable format, so we have added the ability to convert the file to the desired format. In some cases, this process may actively use computer resources.
How can I download "ПроСто кухня | Выпуск 101" video to my phone?
You can download a video to your smartphone using the website or the PWA application UDL Lite. It is also possible to send a download link via QR code using the UDL Helper extension.
How can I download an audio track (music) to MP3 "ПроСто кухня | Выпуск 101"?
The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.
How can I save a frame from a video "ПроСто кухня | Выпуск 101"?
This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.
What's the price of all this stuff?
It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.