Traditional recipes

Beef salad

Beef salad

This salad is in the top of our preferences. We usually prepare it for the holidays or simply when we miss it. Because we want to eat as healthy as possible, now we have prepared beef salad without mayonnaise. Otherwise it has almost all the classic ingredients.

  • 400 gr beef
  • 4 pickles
  • 1 marinated gogosar
  • 4 large carrots
  • 2 potatoes
  • 1 piece of celery
  • 1 bay leaf
  • 1 onion
  • 1 teaspoon grated black peppercorns
  • 100 ml oil
  • 100 ml greasy Greek yogurt 10%
  • 2 teaspoons horseradish mustard
  • 2 teaspoons French mustard with whole grains
  • 1 knife tip turmeric powder
  • salt

Servings: 4

Preparation time: less than 90 minutes


  • The vegetables, cleaned and left whole, are boiled together with the meat in plenty of salted water.

  • Put the potatoes 20 minutes later [so that they boil quickly and do not crush too hard].

  • Remove the vegetables and meat from the juice with a spatula.

  • The juice resulting from boiling vegetables and meat can be used to prepare a soup with noodles or dumplings. It can also be used to prepare any soup.

  • Mix the mustard with yogurt, turmeric, lightly salt and gradually add the oil in a thin layer. Like mayonnaise.

  • Turmeric powder is also healthy but also gives a beautiful yellow color.

  • I assure you that if you do not say, no one will know that you did not use mayonnaise.

  • Boiled vegetables, pickles and meat. cut into cubes.

  • Mix all this with the boiled peas and the previously prepared sauce.

  • Let the cold salad blend the flavors and aromas.

  • The salad is very good for this reason the next day.

Tips sites


The juice resulting from boiling vegetables and meat can be used to prepare a soup with noodles or dumplings. It can also be used to prepare any soup.

Olivier salad, beef or a la ruse?

Beef salad is found in Romanian cuisine for a long time and is considered an autochthonous specialty, despite its name of French and French language. & icircnsemn & acircnd vit & # 259). The Italians call it Russian salad (Russian salad), but in Russia it is called Olivier salad or winter salad. During the Soviets it was called "Stolichny Salad", which means "Salad" chapter. It consists of beef, potatoes and other vegetables, boiled and diced, and bound with mayonnaise.

About 200 years later, it was fashionable for the Russian aristocracy to hire only French cooks, just as architects had to be necessarily Italians. In 1860, a certain French chef Lucien Olivier, famous for his culinary skills, opened the H & eacutermitage restaurant in the center of Moscow. He was often invited to the houses of the wealthy to attend banquets and receptions. He is the one who created the original version of this recipe which soon became the emblem of the Hermitage restaurant.

Olivier's specialty was called & ldquoV & acircnat & icircn mayonnaise & # 259 & rdquo & # 351i and was made of chest of pot & acircrnichi, cubes & # 355e of gelatin & # 259 made of sup & # 259 with spices, vegetables and herbs. # 259ti & # 355i steamed, mayonnaise prepared with Provence oil, all decorated with black truffles. And in the middle was built a pyramid of iron potatoes, egg slices and cucumbers. The exact recipe, especially that of the mayonnaise sauce, was kept strictly secret. It was a culinary spectacle that attracted both the eyes and the taste. One day a rich man of the time, without too many manners, mixed the ingredients and ate them with gusto. It is said that Olivier, outraged by the mistreatment of his creation, decided to take revenge and began, the next day, to serve the salad in the form of a mixture. # 259. But on top of that, the mixture gained more and more popularity, which Olivier surpassed in such a way that he never revealed his secrets, his secrets. # 259 his death, no one was able to reproduce it, even if all the ingredients were known.

Another legend says that at the beginning of the 20th century, one of Olivier's disciples, named Ivan Ivanov, tried to steal the recipe. One evening, while preparing the sauce on his own, Olivier was called in because of an emergency. Taking advantage of the opportunity, Ivanov stole the master's personal belongings and saw the ingredients ready, which allowed him to guess at some size of the face. mayonnaise sauce & # 259. Shortly afterwards, Ivanov quit his job at the Hermitage and went to a restaurant where he began to prepare a similar salad. However, the gourmets of the time considered that the sauce was of a lower quality, because, they said, "something was missing". Later, Ivanov sold the recipe to several publishers who popularized it.

In the book "The Culinary Art" of 1899, there is a very faithful account of the Olivier Salad recipe. After Olivier's death, times changed rapidly. Customers of the H & eacutermitage restaurant have been replaced by new ones: doctors, journalists, merchants. And they wanted Olivier's salad, but no one knew how to reproduce it. In 1904, someone managed to reconstruct the characteristics of the salad and the Olivier-bis salad was born. But, on the other hand, you can add vinegar, lettuce and fresh cucumbers and prawns, out of 15, which were originally re-# 255et & # 259 they became 25, the walls (capers, green lines and cucumbers & ic 35net & icircn o & # 355et) were & icircnmul & # 355it & icircn in quantity, the truffles were & icircn replaced by caviar, and the gelatin disappeared. Everything was covered in mayonnaise. After the 1917 revolution, the restaurant was closed, and the mention of pottery and caviar became a taboo subject.

But in the Soviet society an elite was formed, so that in the early 1930s a chef from a prestigious restaurant in Moscow, who claimed to have made an apprenticeship at the Olivier, invented the Stolichny salad, inspired by that of Olivier, which is the current Russian salad. Pot & acircrnichile were replaced with chicken meat, peas appeared in the box and the shrimp pulp, and a small piece of shrimp was found to replace the expensive shrimp pulp. 355i with boiled carrots, relying on the fact that no difference would have been observed. Sometimes sausages were put in place of chicken or beef.
However, the Russian salad lasted a long time. Russian influence has imposed salad on other countries, such as Bulgaria and Greece, where it is called Russian salad, and Romania has imposed its name on it. 259 beef, although there are countless variants that contain chicken, or that do not really use meat of any kind. It is also popular in Iran, where the chicken version is prepared, and in Spain, where it is called "Russian salad" and is prepared especially in summer. The Spaniards use carrots, canned tuna, eggs, peas, baked bell peppers, green olives, potatoes and mayonnaise.

Beef salad - Recipes

Starting from our article yesterday (the movie with Mircea Bravo), heated discussions arose related to the beef salad. Our beef salad, the everyday one & # 8230 Present on Romanian tables at least twice a year, at Easter and Christmas, beef salad already looks like a traditional Romanian dish. Let's find out something about this, and at the end, let's see a video with the recipe and how to prepare it.

Beef salad is a popular food in Romania similar to Olivier salad, also called "Russian”In the Republic of Moldova. It is often served as a first course on festive occasions or as & # 8222entre & # 8221. Beef salad includes carrots, peas, green beans, potatoes, beef with all boiled such as pickles and, where necessary, diced, being tied with cumin. Garnish with mayonnaise, black olives, dill and pickles.

As we can find out from Wikipedia, the original beef salad was first prepared in 1860 by the Belgian chef Lucien Olivier under the French name of game salad at the Ermitaj restaurant (Эрмитаж), one of the largest restaurants in Moscow. The original recipe was kept secret and was lost in 1905 when the Ermitaj restaurant closed its doors. All that is known is that the recipe included expensive delicacies, game meat, crayfish and peas. After 1905 many chefs from all over Eastern Europe invented similar recipes, but replacing the original ingredients with cheaper ones such as chicken or beef. beef meaning "beef"). Thus, beef salad has become a very common dish in different countries such as Russia, Poland or Romania, changing its recipe depending on the foods used in regional cuisine.

The current Romanian beef salad, called more and more frequently Boeuf salad", consists of peas, carrots, potatoes and meat or organs (eg beef heart) boiled and then diced, to which are added pickled cucumbers and / or diced pickled donuts. This composition is then incorporated into mayonnaise and garnished.

By the way, if we have a "beginner" who still doesn't know how to prepare beef salad, here is a video with the recipe and how to prepare it.

Beef salad - Recipes

These days, most people are also thinking about Beef Salad. I know it's all madness, whether it's made with a certain type of meat, whether you put celery, whether you don't put peas, whether someone has a more original and authentic recipe than another blogger, or even has it in their aunt's notebook to the husband of his ex-mother-in-law's mother, and so on. And I prepare it as my family does at home, without any fits and fixed as I like. And she's so good. This time, but I did it Reinvented beef salad, much lighter and lighter and even & # 8222healthy & # 8221 if we still have to connect as much as possible with this terminology. I made it so that Miruna could taste it too. I am not a follower of the idea that a 5-8 year old child can eat what an adult with a craving for traditional meals eats: caltabosi, drum, beef salad, cold cuts and others that are made during this period when the holiday meals are spread out. three days and three nights. So I'm cooking something special for Miruna and that's about it. But, all in all, the reinvented beef salad I'm talking about is very good and perfect for any season. So take note of Merry Christmas!

Ingredients for the reinvented Beef Salad recipe

  • 1/2 chicken breast
  • 2 carrots
  • 100 gr boiled peas
  • 2-3 potatoes
  • 3 pickled cucumbers
  • 3 tablespoons sunflower oil
  • 1 teaspoon turmeric
  • Himalayan salt
  • 1-2 tablespoons avocado mayonnaise

Preparation for the reinvented Beef Salad recipe

Cut the chicken breast into the right pieces and pass it through a mixture of sunflower oil, turmeric and Himalayan salt. Heat a thick-bottomed pan or electric grill and brown the chicken breast pieces on all sides.

Wash the potatoes very well and boil them in their skins until soft. Peel them while they are still warm and cut them into cubes.

Cut sliced ​​pickles into brine.

Mix all this in a large bowl and incorporate avocado mayonnaise. Sprinkle with olive oil.

Preparation for the meatless beef salad recipe

We boil the vegetables

First we boil the potatoes, we clean the carrots and we put them separately to boil. If we want the carrots to boil faster, we cut them in half or in four. We drain them in a strainer. I prefer to chop in the evening to have time to drain well overnight.

Once we finish chopping, we start to prepare mayonnaise. We put in a bowl the boiled yolks that we pass very well and over them we add the raw yolk. Homogenize well and start to add the oil lightly, lightly, in a thin thread, mixing with a wooden spoon on one side.

When the mayonnaise starts to get thicker, we can start adding a little mustard. We use the same technique until we finish the oil and the mustard. When we have finished the mayonnaise, we put it in the fridge and start chopping the peeled potatoes and the cold carrots.

I stopped 2 pieces of carrot, 2 cucumbers and peppers for garnish.

Beef salad without meat, simple recipe

After we have finished chopping, we put all the diced ingredients in a large bowl, we add the peas and salt over them and we mix everything well.

Put three quarters of the mayonnaise obtained earlier on them and mix again. We put the salad on the plates, we give it the desired shape and on top we will spread a thin layer of mayonnaise.

After I finish assembling the salad and put the mayonnaise, the most fun part follows, the decoration.

I made popcorn from cucumbers, carrots and peppers.

You can decorate it as you wish and depending on the inspiration you have. And don't forget, if there is a risk of cutting mayonnaise, try putting a few drops of cold water and keep mixing.

I wish you health, inspiration and growth!

The recipe and photos belong to Oana Branescu and participate with this recipe in the Great Winter Contest 2019: cook and win

Boeuf salad

Beef salad is prepared from boiled vegetables with a mixture of beef, poultry or pieces of tuna and decorated with slices of tomatoes, red peppers or red onion flowers and peas, for the winter holidays, whether they are celebrated according to old or new style.

Beef salad has a French name for beef, as the recipe was originally thought, but more recently beef salad can be made without meat content.

So today I'm going to show you how my mother made beef salad.

Preparation Beef salad with beef

We start by boiling the meat put in boiling water and a tablespoon of salt. We take out the meat and in the same water we boil the cleaned and washed vegetables: the vegetables cooked in the water left from the meat are tastier. we put them in order, after the cooking time: the potatoes first, then the celery, the parsley, the carrots.

To stay firm and keep its color, pass the vegetables through ice-cold water. Then chop everything into cubes, meat, vegetables, cucumbers and mix them with the rest of the ingredients. Make mayonnaise: crush with a fork the 2 boiled yolks: mix them with raw, drops of lemon juice and mustard continue to drip a little oil until we have a thick, creamy mayonnaise (if it binds too hard thin with drops of cold water!)

Mix the chop by inverting with 2/3 of the mayonnaise. We place the composition on a plate, level it with a knife with a wide blade and cover everything with the rest of the mayonnaise. We decorate each one according to our imagination with what we have at hand, the love with which we prepare it!

Try this video recipe too

What Romanians eat, ep 5: How much beef salad makes you fat. What is the season in which it is recommended to consume it

"Beef salad is a food for the cold season, healthy and balanced provided it has a little mayonnaise," says nutritionist Mihaela Bilic. And yet, if we want to enjoy it for the rest of the year, it is only possible if we respect some conditions, for the sake of the silhouette.

Although it sounds French, beef salad it is a classic Romanian dish, a dish unanimously appreciated and considered festive, festive. Because its preparation involves patience and care, beef salad is not eaten every day, it is reserved for occasions and even more so expected and desired by all.

Although we eat it all the time, regardless of the season or occasion, beef salad is a dish adapted to the needs of our body in winter:

& ldquoE A food for the cold season, a typical autumn-winter dish that ensures the intake of vegetables, deficient during this period, as well as the need for higher calories. Beef salad is a complete preparation, suitable for winter, which can be eaten as a unique dish at the table precisely because it covers all categories of nutrients. You can consider a portion of beef salad as equivalent to a portion of pasta / pizza with meat or cheese sauce, that's so nutritious. & ldquo

Theoretically, being a salad, it does not fatten: it is composed of boiled, pickled or canned vegetables. The problem is when too much mayonnaise is added:

& ldquoBeef salad is a complex product, its ingredients come from all 3 major groups of nutrients: slow carbohydrates from potatoes and peas, meat proteins and fats from mayonnaise. In addition it contains carrots, cucumbers and donuts, meaning many vegetables. It is a balanced product and can even be dietary if we are stingy with mayonnaise. In the salad we have cooked, pickled or canned meat and vegetables, so low in calories, on average 80cal / 100g. The only ingredient that can "aggravate" the situation is mayonnaise, with 50cal / spoon. So use enough mayonnaise to bind the ingredients together, if you put too much beef salad loses its salad qualities and becomes food with sauce. & Rdquo

Dr. Mihaela Bilic is a primary care physician in nutrition. You can find it at Provita Medical Center, phone 0730635357.

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Beef salad garnish patterns

Posted February 18th, 2019 by dragon & filed under Uncategorized.

Ingredient: 250 Grams Boiled Meat, 150 Grams Peas, Boiled Vegetables In a Soup, 3 Pickled Casmanes, 1 Murat Donut, Mayonnaise, 3-4 Boiled Eggs, 3 Boiled French Fries, A Bag of Chips, Naomi Olive Salad Preparation beef Sunflower: cut the DIN vegetable soup into small pieces, along with the meat, while the pickles are cut into cubes. Make mayonnaise from a RAW egg, a boiled egg yolk and half a liter of oil and a tablespoon of mustard, then cut the boiled eggs into SMALL pieces, but keep a yolk. All enté ingredients are then mixed with mayonnaise and added after bursts of salt. The salad is placed on a plate, and the chips are placed around it, and on top of it, black olives, without seeds. The preserved yolk is shaved over the olives. Beef salad is a tasty dish, an entree that we eat for the holidays and to celebrate the New Year. For young housewives, who still do not know how to prepare salad, find the recipe below. Within minutes of the departure reception, each and every one had a & # 8220sold & # 8221 sign on it. The early bird certainly catches the worm in this case. During the reception, in addition to the fundraising and after work was over, guests were able to make their way into the large ballroom for a glimpse of the exceptional décor. When it was time for dinner to begin, the gala attendees enjoyed one of our signature entrees, & # 8220vegetables and pearls & # 8221 with candy cane beets, zucchini and mango-fruit spheres from the passion.

What awaited guests for their main course was a succulent beef fillet from the Plaza with Brussels sprouts, imported pancetta and a half-thyme ice cream. And what better way to end a meal than with s`mores ?! The Plaza takes this classic dish, with grilled Italian meringue, chocolate gelato and a graham crumble. Yum. Make a bold choice for New Year's Eve Table: prepare Beef Wellington le fillet de bœuf de bébé is another of my favorites. Teres major is the beef tenderloin cut that most haven't had. It's the shoulder fillet. That's where the name comes from. If I referenced & # 8220terces major & # 8221 I don't think people would be as open to having it. BEEF SALAD.

Beef salad, one of the least caloric prepared, is not absent from the Romanian holiday table, housewives using several recipes for preparation beef salad. Her mother worked as a cook in a daycare, and they had been cooking together since she was 6 years old. He still enjoys making the foods she taught him: tacos and tamales. Chef Andy has a new Empanada beef recipe featured on the Norm spring menu! Ingredient: 250 grams of flour, 150 grams of butter, a yolk, 3 tablespoons of water and salt, for baskets. Two carrots, 6 potatoes, a jar of donuts in vinegar, a jar of casmanetes in vinegar, 5 eggs, frozen peas, mayonnaise, a piece of meat, salt. Preparation baskets with beef salad: potatoes and peas are boiled with meat and carrots. Separately, in another bowl, boil the eggs and then cut them into smaller cubes. Cut the donuts and casmanetes into cubes, and then mix all the ingredients with the mayonnaise.

The salad is then put in baskets. Beef salad is one of the traditional holiday dishes and must be decorated so that it becomes the centerpiece of the festive meal.

Romania in dishes (1): beef salad, sausages, zacusca and cozonac

The "traditional and indispensable" beef salad, "the uncrowned queen of salads", as our digital press puts it, was first imperial, then plebeian. Historical and gastronomic sources say that it was the creation of the Belgian chef Lucien Olivier (although recipes for "Russian salad" have been known since 1845). Olivier was binge in the 1860s at the Ermitaj restaurant in Trubnaia Square in Moscow.

Very successful, becoming the emblem of the famous restaurant, the Olivier salad recipe, different from what we know, remained a secret of the gods. It seems that Olivier used, as ingredients, boiled chicken, quail or deer meat, alternating with layers of caviar, capers and soup jelly. from eggs and Provencal olive oil, seasoned with French vinegar and mustard. As customers used to mix everything in the plate, Olivier began to cut the ingredients into cubes and put more mayonnaise.

Olivier salad or his "sister" "Stolicinii", created by Olivier's assistant, Ivan Ivanov, for the Moscow restaurant, but without the success of the one launched by the Belgian, became international after 1917, in poor versions due to the scarcity of those times, being known in some countries under the name of Russian salad (Spain, Portugal, for example).

Salad has spread to neighboring countries, in the East, then in the West, from Poland to America.

Romanians did not like, for political reasons, the usual name in Russia or Ukraine, so they gave it a new distinction, French, renaming it beef salad, although we find it harder to pronounce "beef", as not very we cannot say "foen" (from the German Föhn). Therefore, for Romanians it is a beef salad (the French call the beef "beef"). What is original in our salad are pickles (cucumbers and sour donuts), which distinguish it from its poorer relatives in other countries. In our country, too, beef has started to be replaced by chicken, which is cheaper and easier to find. That's how we came up with recipes like "beef salad with chicken".

I would dare to say that many compatriots have no idea what that mysterious "beef" that I saw written in the same way. A pre-eminent and greedy friend confessed to me that at Christmas her mother made "organic salad f" (I don't know what "f" is). Sometimes we hear quite often "beef salad" (without preposition) or, less often, but more "cult", "beef salad".

"Knowing that I was clumsy, I said I would decorate beef salad [s.n.], preferring to take on this responsibility… ”(

So the "traditional" salad is of urban origin and does not exceed a century.

"Beef salad" is a term formed internally, in our language, from ngr. salad and fr. beef. It is registered as a compound noun in DOOM (2005) and DEX (2009).

Was a beef salad served in the Throne Room at the magnificent lunch offered by Mrs. Viorica Dăncilă last winter? I don't know, but we will enjoy in the subsequent comments from zacusca, sausages and cozonac which, yes, they were lying on the entrance tables to delight the guests. Let the chiolhan begin!

Sausages. From Latin I inherited sausage & lt *carnacius, whose singular has been restored, sausage, to distinguish it from the plural form. According to DEX (2009), sausage is a “food product prepared from minced meat and spices, inserted into the intestines of pork, sheep or a shell made of synthetic material. "sausage it can be raw, fried or green, that is, fresh, as they used to say. In trivial and figurative language, sausage it can still mean male member and excrement human.

Into the The proverbs of the Romanians of Zanne, we meet this plastic evocation of the immemorial times embodied in the gastronomic paradise: When the sausages rained and the birds with silver beaks (brass), that is, "in the happy times of fairy tales."

Very plastic is one of the diminutives that often indicates thinness, but also delicacy: sausage. Here's a suggestion: "Next time you go on a picnic or invite your friends to dinner, choose this simple snack and serve it with sausages in the dough. ”The other diminutive, sausage, it is rather hilarious and applied figuratively.

On a web page we find this quote: "Damn sausage, you know how much I hate to be interrupted while watching the show," I said, frowning.

Mashed vegetables is a word of Russian origin (Russian. za-kuska, from za-kusiti, to taste, says A. Scriban). Until the middle of the last century, it meant "snack (short lunch), especially in the morning" (Scriban, 1939), "snack, prepared culinary appetizer that is served as an appetizer." (DLRM, 1958). Kogălniceanu wrote: “Being alone, it would cost me 200 rooms and the food with zacusca and others and 200 more. ”

Only in DEX does the specialized and well-known meaning appear to everyone: “snack, appetizer: spec. culinary preparation made from eggplant, donuts, onions, etc., fried in oil, or from fish with vegetable garnish ”. Therefore, the traditional zacusca is recent.

The grocery stores sell various varieties, and the Romanian is convinced that his ancestors ate delicious vegetable pasta. Let us remember, therefore, that this special meaning, today well-known, is a creation of the Romanian language. Let's also say that zacusca is a Romanian dish (some have indicated Armenia or Georgia as the origin), although we find similar products in the Balkans, in Bulgaria, for example, where it is called lutenite.

Sweet bread is a word of Bulgarian origin: cousins, and which sends to ngr. kosonáki, diminutive of kosóna = kotsúna, doll, according to Scriban. Therefore, originally, the cake would have the meaning of doll, "Doll-shaped bread" as Saineanu says.

The Academy's dictionary states: "cake it is made - especially for the Easter holidays - from a dough leavened of fine wheat flour, kneaded with butter, with milk mixed with sugar and egg yolk, to which raisins are sometimes added and which is baked in different "shapes" grease the egg whites on top before baking ”.

Dozens of varieties are known today, from the Orient to the Atlantic, but the most similar, with the Romanian cozonac, apart from the Bulgarian one, is the Italian panettone.

In the English Wikipedia we find a history of the dish, of course very far from the cake we know today.

"It is very possible that the first cake was made in ancient Egypt. It was probably sweetened with honey and filled with seeds. The Greeks also took from the Egyptians an interest in cooking, and brewer's yeast, and leavened dough. The Greeks certainly ate cozonac. They made it with honey, raisins and walnuts. The Greek cake is called plaque. The yeast and, implicitly, the leavened bread and the cake were "stolen" from the Greeks by the Romans, who added dried fruits to the cake.

At first, there were only two varieties named libum and afterbirth from the latter coming the term bread from now on [but also the Romanian pie, n.n.]. Libum it was a small cake, used as an offering to the gods. Later, variants consumed by humans appeared, not only by the gods. Placenta, much more elaborate, it is a cake with cheese, raisins and hazelnuts, which was served with a sweet wine. Although they took the yeast ready from the Greeks and the Egyptians, it was the Romans who discovered all the possibilities that yeast added to doughs offers, thus becoming the true master pastry chefs.

In the Middle Ages, European bakers often made cakes with dried fruit, because they lasted longer. In Great Britain, the first cake recipe appeared in a cookbook in 1718, with the recommendation to be baked in long and narrow forms, a recommendation that has remained valid today. The French, who in the nineteenth century added a third course to the table, "dessert," are the ones who valued the cake more than others. " Să încheiem cu amintirea Paștelui de altădată: „Cina strămoșească – un borș de miel, cu miel fript, cu cozonaci și ouă roșii – fu veselă, plină de glume la sfârșit, moș Dumitru ieși afară ca să dea și el foc glugii și să sloboadă focurile de pușcă tradiționale.”

Autor: Dan Caragea (Portugalia)

Critic literar, publicist, eseist, critic de artă, critic de teatru și traducător român. Este lusitanist, specialist în psihologie și lingvistică computațională. Din 2011, Senior Editor în cadrul redacției Occidentul Românesc.

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