The traditional Russian recipe is the ears from the carafe from the "Ural pelmenka" by Julia Mikhalkova

The following year, the collective "Ural pelmeni", which began with a simple KVN team and grew to a huge corporation of humor, will celebrate the 25th anniversary of creative activity. One of the most charming "pelmenoshek" for many years already is Julia Mikhalkova, who earned the audience's love for her beauty, spontaneity and artistic talent. More than twenty years, Yuliya gives a good mood from the screens and during this time her appearance has not changed. Ideal figure Mikhalkova still causes sexual fantasies in men and envy and admiration in the fair sex. But the actress does not sit on diets and does not exhaust herself in the gym.

How an actress can maintain an ideal form

Julia admits that since childhood she likes to eat and does not limit herself in eating. Of course, she does not eat fast food and chips, but periodically pamper herself with grandmother's baking or homemade pickles. And the physical form is supported with the help of massages and SPA procedures, which adores. The actress believes that one session of quality anti-cellulite massage replaces the full exercise on the simulators. In addition to weight during the massage and wraps the volumes go off well, so Julia can sometimes afford her favorite potatoes with mushrooms.

Another secret of the slim figure of an actress is the love of active sports. Mikhalkov since childhood adores ping-pong and plays it wherever he sees a tennis table. She swims beautifully, loves skiing and windsurfing, and recently got carried away by squash. So the actress is more concerned about problems with a lack of free time than overweight.

The recipe for the fish soup from Julia Mikhalkova

Favorite menu Mikhalkova - Russian cuisine, she perfectly prepares and understands all the intricacies of traditional dishes. We offer our readers a recipe of the present Siberian ears from the carp.

Two large peeled carrots cut into portions, pour two liters of cold water. Bring to a boil, remove the foam, add a half-root of celery and cook on low heat under the lid for 20 minutes. Get fish and celery from the boiled broth, strain and send to it two diced potatoes, finely chopped carrots and onion bulb. When the potatoes are cooked, add the cooked fish into the pan, from which to remove the bones first, and the greens of parsley. Salt to taste and remove from heat. Serve with black pepper. Bon Appetit!