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Cook together with the chef: meatloaf with mushrooms and buckwheat, carrot soup, salad with herring and onions, gingerbread from black bread
In this issue, Alexander Belkovich prepares meatballs in lecho sauce, Polish borscht, meat bread, and for dessert — French coffee toasts with ice cream.
In the new issue, Alexander Belkovich has prepared: cabbage rolls, Iranian fritters, a set of canapes and mini sandwiches, nuts with condensed milk