this is more difficult than it seems, friends, from the nanai village we are returning to khabarovsk, i must see another unusual sight: once upon a time the residents of khabarovsk jokingly called their city three mountains and two holes. this is because there were only three central streets here, which were located on the hills, in the lower reaches there were ravines in which rivers flowed, but almost half a century ago everything changed, instead of rivers a cascade of lakes was created here, and now here is one of the largest dynamic light fountains in russia. during the warm season, a bright show can be enjoy four times a week so that the symphony of water, light and sound sounds without falsehood,

ivan kravchenko monitors the serviceability and cleanliness of pipes, pump nozzles, and is responsible for the electrics. the rest is provided by the computer; it controls thirty-meter water jets and turns on music. lan, what about the money in terms of salary, yes, it’s normal , you can live with a tighter belt, yes, a narrower wallet, it’s better to earn more than to try to save, this, by the way, is an absolutely correct philosophy, in my opinion, that’s all fine, there is work

, there will always be, this is this thing, what is it, in the box there is a backlight control system, that’s where the controllers, drivers are located, certain signals are sent to them from the computer, well, they work according to a script that is set in the computer, for shift, ivan must inspect all the details of the fountain, because even a minor breakdown can destroy all the magic of the evening performance. as soon as the temperature drops below zero, the main symbol of the city will go into hibernation for about... a month fountains work ends, there are no people who take care of them, all the nozzles and lamps need to be disassembled, cleaned, rechecked, so that in may the water cascades will once again delight the residents of khabarovsk. khabarovsk is a multinational city.

just drink beer and go out to play sports, khabarovsk residents are simple, sympathetic, in fact, people are very friendly, kind and non-greedy, we often stay at work until 7, until 8 until 9 for the simple reason that moscow woke up later, when the explorer erofey khabarov was in these places, he wrote to the sovereign: this land will become the profit is not in siberia, everything will be decorated and abundantly. his words turned out to be prophetic.

evgeniy krivtsov was with you, see you at the first one. to be happy, you need to never give up to follow your dreams and do whatever you want. i now have a new dream: to travel around russia. our aquarium is one of the largest aquariums in the world, a beautiful, unique place, it is located on a russian island, but most of all i highlight the city of sochi. i'm dreaming. move from here because there are mountains there

and sea. our favorite city is probably gelendzhik, it’s the sea, yes, the sea, we go there all the time, but i love russia from north to south. from east to west and in general my native country is wide, people live everywhere, we wish you the same, dear friends, travel around russia, it is beautiful. alexander arkhipov, hello everyone, my name is alexander arkhipov, i am the chef of the

kapita restaurant and the beshushu restaurant, a restaurant of modern telaviv cuisine. alexander was born in minsk, worked in moscow in such star restaurants as white rabbit, twins. aq kitchen, his favorite cooking style is middle eastern. what is modern tel aviv cuisine? there is no exact definition. i interpret it this way: dishes from all over the world, collected in one city. israeli onion soup, how is it different from french? yes, because instead of onions i added part of the fenkel and sprinkled it with goat cheese, after which it was baked and i got an incredible aroma, a crispy crust of baked cheese. alexander is called a chef. new wave, he prefers traditional recipes in his own version, but what would modern tv cuisine be without hummus? i add fried vegetables and stewed lamb to our hummus, i also add za’atar spice, which is very popular in israel, bon appetit!

in 2023, alexander was shortlisted for the chef's breakfast award, became a breakfast award winner, launched a series of collaborations with famous brands, in his recipes... you can always feel the joy of a summer day, this is lamb kofta mixed with minced meat, beef, if there is a crunch , then there will be a taste, you know, alexander arkhipov, the energy of a new wave. evgeny alexander.

where he learned to cut farm chickens , now he is one of the best specialists in moscow in smoking techniques, we cook chickens in special cages, we first marinated it, salted it, after which we cook it in this format for 6 hours, ulya, our dish is ready, evgeniy participated in famous moscow projects, including those recommended by michelin, he worked with such star chefs as oliver dollar, now we will cook lamb on this wonderful cross over these extremely hot coals for about 8 hours. if somehow you haven’t tried this dish, you should fix it as quickly as possible and try this awesome, tender lamb. evgeniy

is sure that the specialties of moscow restaurants can compete with the most famous dishes in the world. evgeny alexandrov is just fire. alexander and evgeniy are cooks on wheels. they travel through the cities of the volga region. last week the chefs visited saratov, and now they are moving further to the northwest. zhen, we are going to penza, what awaits us there? how do you think? oh, listen, really i'm really excited about this. what do you know about penza in general? i know little, but i know for sure that lermontov lived there most of his life. and there's penden maple syrup in there, which i really want to use in my dish. regarding our entertainment, what do you think will happen? i would like to find something sporty, active, maybe something related to cars or some kind of professional sport? oh, listen, this would be very interesting, the route has been built, penza, wait for us, wait for us! like many other cities of the volga region,

penza was originally a fortress on the russian borders, that is, russia ended here, since then the country has grown greatly and now penza is the very center of russian europe. the city stands apart from the volga, so the basis of its prosperity has always been not trade, but agriculture. overall a good place to explore products. chefs prefer to walk around new cities not alone, but accompanied by a local guide. i am glad to welcome you to penza, breathe this air, look at these houses, these trees, these golden domes, the preobrazhensky spa men's monastery, below you see, our main river sura, uh-huh, hurray, there is fish in the sura, there is even a rare fish sterlit in the sura, even so, you are in the center of the volga region, near the main symbol. of our city , a monument to the first settler, in the right hand of the first settler there is a spear, what do you

think this means, that the warrior, yes, that he came to defend this land, to defend, and with his left hand he touches the sakhi, and this means agriculture, he came grow bread on this land, that’s right, but to find out how old the city is, read the inscription on the pedestal, it turns out that the city anniversary, we are 360, penza was built by decree of tsar alexei. to protect the southeastern borders of the state. we are located in the cathedral square in the heart of the city. at the beginning of the 19th century , a huge spassky cathedral was built on this square. it was the largest cathedral in the entire volga region. many royal persons attended prayer services in the cathedral, such as alexander ii, nicholas i, alexander ii, nicholas ii was there twice, but the cathedral did not last long. tragedy struck the soviet regime in 1934: the cathedral was blown up,

but 70 years later the townspeople decided to revive penzinskaya shrine, and today on the cathedral square and the spassky cathedral and bell tower have been built again - the height is 82.5 m, this is the highest bell tower in the entire volga region. have you heard what they say about the residents of penza: penziak thick-fifted? no, i haven’t heard, this is the first time i’ve heard it, according to legend, this expression belongs to alexander vasilyevich suvor. when the russian troops crossed the alps, most of the soldiers had sore feet, but only the penzyansky regiment distinguished itself; when svorov asked, the penzyan soldiers showed him their socks with double heels, which were knitted only here, according to urban legend, you need to rub the penza soldier’s nose or finger.

could have been owned by any resident of the soviet union. oh, i recognize this thing for sure, it’s an electricity meter. did you know that penza was a major instrument-making center and the first electronic computers were made in penza. and look, one of the first computers, it’s called sura. what we mean is that this first computer in russia, in general the first computer in the world, yes, was manufactured electronic computers were created for the first time in penda. and then some of the first personal computers in the world were also

made at our penza plant, indeed, i still recognize this picture, my grandmother definitely has one from this series hanging, well , that means you can consider yourself to be a penzian at some small percentage , this box contains a surprise for you, this is a game called donetki, you have to guess what is in this box, ask me a question to which i will answer only yes or no, and there is nothing there will fly out, no, nothing will fly out , it's edible, no, it's iron, yes, you use it every day, yes, it's something you hold in your hand, um, yes, it's something from clothing, no, so, you put this on your hands or yes, a watch, exactly, this is a watch, wow, that is , i won it, yes, no, that's right. answer. this clock will tell us that time flows differently in penza. interesting. there are cities in

which time flies and forces all its inhabitants to flee, and there are cities where time stops and people have time to relax. for example, mikhail mikhailovich spiransky, a well-known political figure, when he was in penzi, said that penza was created not for show, but for housing. in st. petersburg he serves in moscow, in the pennitsa. they really live, in moscow, of course, time flies insanely fast, in penzi we have already seen so much in almost one day, well , that means it’s time for you to feel like a real... penzian, you’ve probably already been told what they called real penzyaks, fat heels, yes, so now we invite you to become thick heels of penzyaks, we you need to change your clothes, change your shoes, change your shoes, that’s right, i won’t be surprised if these paws

soon come into fashion, now you can be considered just a penzic. domestic rooster, local river fish , chopped root vegetables, made a rooster roll along with black beans and seaweed, and what about spoons here, spoons we made a little caviar from horseradish, but you can add it, it will give a little spiciness, and for flavoring after all we have such a campfire dish, i’ll spend a little time, everything about bread, mixed bread, live, without yeast, listen, well

cool, i like it, cool powerful rich broth, really tender chicken and just... you get carrots, potatoes and cinder root that you have in the broth, right? absolutely right, an incomparable combination, great! this dish consists of several types of meat, let me add a little sauce, we made a stew from cassoulet, there was a little too much garlic, so it turned out so vigorous for us, then we have turkey with chicken hearts, egg, boiled carrots, fumé sauce prepared with porcini mushroom and cream butter, very tasty sauce, everything is enough. concentrated, the meat is cooked perfectly , you can feel the products that were bought and grown here, this is puff pastry, the dough is not puff pastry, the dough is like sand, but we soften it so that it does not crumble by adding sour cream, baked apple cream, antonovka variety, cousin and chokeberry, the cream is made from pureed cottage cheese with figs, we sprinkled a little dried

cranberries on top, two varieties of fresh apple and a little rubbed with hazelnuts, our maple syrup, it’s a little this one will give you more sweetness, yeah, and i want to give you uzvar made from corn, dried berries and a little star anise, a delicious dessert, be sure to wash it all down with uzvar with corn, listen, corn goes very well together with this apple puree with this cream, where such an idea for such a drink , working with korean cuisine, i liked one traditional thing, like korean corn tea, that is, you mixed korean cuisine with...

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a product of stellor group. penza region there is one of the most romantic museums in our country. these are torkhans. and the estate where mikhail yuryevich lermontov spent his childhood. here, in the family crypt , lermontov was buried. we are in an amazing place, a place where exactly half of the poet’s life belongs. lermontov was not born in penzi, he was born in moscow, but at the age of six months he was brought here at the insistence of his kind grandmother. the boy grew up very sickly, he lived here almost forever, everyone knows that lermontov, not knowing his mother’s affection, his mother passed away... his father’s upbringing was early, but he was raised in the great care and love of his grandmother, it was she who owned the rich penza landowner elizaveta alekseevna arsenyeva, these

picturesque endless lands, now the front platinum along the shore of the first upper master’s pond invites us deeper into the estate courtyard. the estate lived its own life until the beginning of the 20th century; it was just another estate of the stolit. belonged to this famous noble family, was everything preserved in the same form as it was? the fate of the house is very complicated, but its collection gorgeous, and we will get to know her. in this room there is the most valuable thing: from the artist mikhail lermantov himself. few people know that he was a wonderful painter and one of the thirteen paintings preserved here before your eyes is very similar to the caucasus mountain. exactly! mikhail yuryevich lermantov visited the caucasus twice before the age of ten, fell in love with this marvelous magical land, but fate would have it that lermontov visited the

caucasus twice more as an officer, and between two exiles from memory in in st. petersburg, lermontov painted this view of the caucasus mountains. a talented person, talented in everything. you're right. what was lernaty’s favorite dish? unfortunately, dude? years, it is impossible to say this, lermantov did not understand food at all, and there is such a valuable memory when mikhail yuryevich argued with his friends that he was very good at food, and secretly, they decided to teach the arguer a lesson in the master’s kitchen, they ordered him to bake buns sniffles for tea, our deli michel remembered, without frowning, he swallowed one bun and began to eat the second had already pulled the third one towards us when we stopped him by the hand, thereby pointing out that it was indigestible...

and up to 700 carcasses of lamb were sold at fairs, as documents testify to us, a wealthy family for penza, and at the beginning of the 19th century, the main entertainment of pomyashchik - balls, the chefs decided to feel like lermontov’s contemporaries, so they changed their clothes at the ball, like...

well, sasha, how did you like the ball? probably, this dance should be left in the 19th century, the clothes are probably not for me, the costume is quite tight, these extra movements, they it wasn’t so easy, overall i liked it, at least your suit suits you very well, the way it fits, i like it , it’s great, back in lermontov’s time penza water from a healing spring near the village of kuvaka was well known. at the beginning of the 20th

century, the owner of these places, count. vaikov built a plant for bottling drinking water, it was supplied to the royal table, and after the revolution to the cremol. the chefs also decided to try it. well, clean, tasty, clean, tasty, cold. i understand that all the water here comes from several sources goes to production, where it is already bottled and sent to stores. the water is tasty, there is no aftertaste at all, yes, without. taste of some kind, this can be served in restaurants, not only people love local water, in the canal where water is supplied from the source, there are trout, asetor, pike, carb, so the chefs decided to go fishing, the catch turned out to be quite good, the fish caught can we immediately smoke it and make fish soup out of it, then we can

wipe it with something? now we’re going to marinate it, salt it, pepper it, since i caught it, let me marinate it, let’s hold it, but what? for the spices, from what, these are very tasty spices , you make them here yourself, it was made specially by our technologists, yeah, so look, yes, everything is great, the spice is kept secret, that’s right, from this side, from this side too, yes, the same thing, well, just like an ordinary fish, we rub in the salt, rub in the salt , not rub it in, i’ll do everything now, you won’t believe it, i’m on... i ate a dog there, so, well, yours is ready, yes, yes, let's pour in a little sawdust, put everything on a lattice, oh, there it is, well, it's beautiful, but what kind of wood is chipping, here we have alha, so , well, this is the kind of fish we got, guys, wow, what a beauty, oh, tenderness, m, very tasty, the spices are right here, by the way, well, carp should taste different, and carp is fattier, i

know for sure that the carp will be fatter. very tasty, zhenya, which fish did you like best? i’ll give my vote to the trout, but i’m most likely for the carp. tolya, if you share your spices with pleasure, i ’ll cook something in my restaurant, okay, we ’re not boiled, we’re not raw, we won’t give up, we ’ll get angry, we’re always very beautiful, ha, me two females brought me, i was furious, they made little noise, but loudly. he’s gone, he’s gone , he’s an escaped spider, you have some kind of special finger, it’s probably there, no, i can twist it for you, twist it, as they call girls who play checkers, checkers players, but everything seems to be going well for me it started then, well , now it’s going to end badly, the best of all, the new

season, look after the evening news, are you eating buns? very rarely, if mom is kind, she can allow it once a week. mancacher whiskey is a product of the stellar group. protective layer, how to choose the best cream for winter? three superfood for women's health. thyroid gland, why our immune system hates it, the program to live a great life will help everyone, tomorrow on the first, romcastra product of the stellar group, after fishing, the chefs want

to get acquainted with another attraction of the city. it appeared 60 years ago in the form of a sports section from a computer factory. here they practiced something unusual for russia. gradually the section grew into the famous lokomotiv team, penza itself became one of the rugby centers in russia, meet the lokomotiv team, the champion russia rugby 7. hello team, hello, champions of russia in rugby 15 this year, 60 years of penden rugby this year is also doubly, it’s nice for us to see you here and , accordingly, guys, we are all champions of 60 years of rugby this year. year yes, the main task is to keep the ball, i shouldn’t let you go to my house, let’s just say our zone is in the end zone, i will take away everyone’s opportunity according to the rules of the ball, your partners who are coming behind you in support, they should stop me from doing this, so after i drop you the ball they will

take me away from this ball, coach, i understand correctly that in the game we are without cheats and i will really remove people, you will remove people who want to take your ball, i hung down, you have the ball, you begin to attack the shield.

this kind of olympic sport readby 7, now we’ll try to play it, fight, my, it’s fine, come back, back.

very interesting, cool to train with champions, a champion team, unusual, you lose strength quickly, but the team supports you, but right now i feel that my physical... preparation, of course , is not enough, come on guys, thank you very much, this, this, this was cool, ritual, ritual, ready, but it’s time to get back to culinary business, the chef is going shopping at the local market, sasha , what were your thoughts on the dish, what would you cook , i’ll cook what i see, there’s pumpkin here, so i’ll cook pumpkin, make pumpkin steak with maple syrup and i... sounds very cool, i’ll go take a walk to meat row, i have this idea, make a lula, and add a little tenderness, add it turkey, great

, i think everything will work out, great, let's go look, let's go, tell me, do you have the freshest lamb, only i have, this is what i need, i think the back part will be an excellent choice, let's get this piece too ... there i also need a little fat, i see a wonderful fat tail, give me 500 grams, here's half of this piece, boldly, the next ingredient i need is turkey fillet, hello, hello, please, wrap a kilogram for me please, you have a lot of different pumpkins, yes, i will need four of them, of the same size, well, preferably this small size, if any size will do, let’s do this, this... i need spices for lamb lula.

products from penza producers. hello, what do you make? maple syrup, i know, is an exclusive product that is produced in canada and the paine region, great, so i also see raspberry syrup, raspberry syrup as well, yes. m very tasty, i immediately had the idea to cook raspberry uzvar for my pumpkin steak, excellent, i’ll take it, please, i need yalta onions , 600 grams, i probably need the smallest possible potatoes, how do you get 4 kg, well, they won’t be too crumbly, great, that’s what you need, that’s what you need, yes, i will make the uzvar so strong. juice from local cranberries and i’ll add raspberry

penzyan syrup, let’s also take some blueberries. so, i bought all the products at this wonderful market, it’s time to start making preparations. another famous place in penzey is the zaseka restaurant. old russian dishes are served here. restaurant name reminds us of those ancient times when penza was a border town and... we cook, bake vegetables in the oven, smoke it all in a grill, use our milk mushrooms, we cook 70% of the dishes in the ovens , we put together a vinaigrette ourselves, and we salt it ourselves , as well as saffron milk caps, it’s very tasty, however, please tell us about the dressing in more detail, i use local honey and mustard. aromatic oil, which i also

buy from farmers at local markets, and what kind of chips, well, these are from baby potatoes, cool, well, the next thing i suggest you try is daily allowance, i first cook it, and then simmer it together, well, when i’m already preparing the cabbage soup, how much? i do the welding in about 5 hours at a temperature of 90°, and i simmer the vegetables overnight at a temperature of 100°. i am very little. i use potatoes in cabbage soup , i mainly make it with cabbage, i just made a potato wicket so that you can take the whole cabbage soup into a bite, that is, at the same time, spoon, bite, very tasty, super tender, very strong rich broth with a slight sourness in in this soup, very cool, so unusual presentation, i wouldn’t say at first glance that these are cheesecakes, but what kind of sauce, tell me, i add vanilla, our poppy seeds... i’ve never tried

them in my life, they are simply the most tender, the combination with this sauce is simply incomparable, i say , i really like poppy seeds, here , i’ll take note of this, i’ll use it for my sauces, that is, you decided to steal the idea, i decided to be inspired by penza first of all, to be inspired by this story, and i really say, it’s very cool , very cool classics and true russian cooking ovens are very interesting, i would also like to try to cook something in your russian oven for my final. i am glad to provide you with my entire kitchen, all my chefs are at your disposal. 100 years since vladimir ilyevich lenin passed away. this is one of the most amazing and significant figures in world history; he is the most effective emergency manager in the world. the leading power of the world, we must bow to lenin and his comrades. we became the leading power in the world under peter i.

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this is really the same place, a hiding place within a hiding place, there are secrets that have no statute of limitations. german, tomorrow. after the program time vodka veta product of stellar group. i'll bake the pumpkin with maple

syrup. i decided to take herbs and various berries and prepare this uzvar with the addition of raspberry syrup. i will have a lula here. from the lamb, along with these wonderful lula , i will make chimichurri sauce, baked potatoes , plus to everything i will add to this dish a little pickled onion, which i will marinate with cumin and coriander. great, great, so let's get started, let's go! i decided to take new potatoes and specially washed them with an even layer of salt, this is the format in which i will bake them, my task now is just to bring the potatoes to their peak... readiness, it smells like watermelon, i cut the pumpkin into steaks like this, now i’ll marinate in maple syrup on both sides, it will give us such a sweet aroma when it smokes, it will play a beautiful composition. the next preparation that i

will make is pickled yalta onions, and for this we will need rice wine vinegar, here i added salt, black pepper, cumin pirya. which we fried, have already ground, add sugar , stir until the sugar is completely dissolved, now we take the onion, pour the marinade, directly into the onion, i send the pumpkin marinated in maple syrup to our smoker, where it will receive a characteristic smoky aroma like briskey. the next stage in the preparation of my dish is chimichuria sauce. we need cilantro, red green basil, dill. parsley, tarragon, add olive oil, add our spices, a couple of cloves of fresh garlic, lemon zest and a little salt, i

’m preparing an uzvar, i’ll need lingonberries, add cranberries, add a mixture of collected herbs, maple syrup, syrup, it will steep all night, tomorrow morning we will serve hot uzvar to our guests. and the final stage of our preparation of lula is the actual molding. first of all, we it is necessary to beat off the minced meat. take approximately 120 g of minced meat. and with these movements we form our sausages. timur, my preparations are finally finished, i baked the pumpkin for only an hour and a half, the pumpkin turned out amazing , i have everything ready too, my lyulas are already wound, they are cooling in the refrigerator in order to be completely satisfied with the taste, guys, thank you for stopping by to us in penza, to our restaurant, i watched you, emphasized some of your ideas, great,

thank you, then see you tomorrow, see you. as usual, on the eve of the battle the bosses need a dose of adrenaline, in pension you can get it at the local karting. guys, take your seats, so, we throw the belts over the hangers, fasten them, there is a hot engine in the back, under no circumstances do we touch them with our hands to avoid burns. so tell me how to go around the turn? i would advise you to let off the gas a little before the turn, already entering the turn directly, push it all the way and move on, are you ready? let's go,

woohoo!

well, guys, it was incomparable, lively, it actually happened. there is something to work on well guys, you did great, it was beautiful, serge, thank you, now, without slowing down, the chefs begin preparing their own dishes, the winner will be determined by the residents of penza, they have already gathered.

i was waiting for this day because i want to show how i saw penza, and i cooked pumpkin in penza maple syrup, and to make you even warmer, i prepared penza uzvar from raspberry. syrup, herbal infusions, cranberries, lingonberries, i called this dish the gold of penzyak, i will say in turn that penza is a magnificent city, incredibly hospitable, we sasha and i were invented in tarkhan and spent a fair amount of time walking around lermontov’s estate, inspired by lermontov as well, i called my dish lyula of our time, it will be lamb lyulya with the addition of turkey, and the side dish for this dish... will be young penza potatoes, pickled red onion and mixed spices. you are

ready? yes, let's go, larisa, olga, hello , let's warm your cold hands, hold it, thank you, try it, i think lermantov would be delighted, guys, hello, hello, hello, tolya, hello, hello, hello, handsome! i was interested in the name, incredible aroma, treat it, hold it, warm up quickly , let's try it, well, the first thing i can note is , of course, the presentation, because i'm like an artist, i look at the colors, the color of the pumpkin, it's so golden, pican curd, just a divine combination , i really liked it, that’s it, i’ll bring it closer somehow. meat, probably, rather than baked pumpkin, the sauce is awesome, pickled onions also go well with

all this, well, classic, potatoes as a side dish go with any meat dish, right here cool, tasty, i really liked how i felt after training, the feeling is unique, energetic charge, strength, power and we want to feed you, keep it champion. pumpkin is generally the most magical dish, probably the one i have eaten since childhood, my dad always cooked it in the oven, i would say pumpkin, the pumpkin of our time, because the modern taste is so unusual, it is baked in a new way plus maple syrup, lula ah... such a rich meaty taste,

well done guys, simply beyond praise, each dish is special, sunny pumpkin, incredibly delicate, sweet taste , lyulya is awesome, tender potatoes, both dishes are equally wonderful, complement one another, thank you very much, it was especially pleasant to drink uzvar on this frosty morning , warm, warming, healthy tomorrow, nutrition turns out, it turns out like this , i heard one of you shouting i want more, i just shake your hand , it was super, the lamb is very soft and adding turkey to it straightened it out, but it’s not over-dried, it’s moderately dense, biteable, cool, i generally adore this stuff , here with with the addition of peppers, you know, it’s light.

this crunch remained very cool, cottage cheese, maple syrup, what do you know, when it’s not cloying, everything in moderation, one dish has one mood, another dish has a different mood, in total, it’s just super, guys, we really applaud, we applaud, well you certainly surprised us, listen , it’s absolutely amazing, we’ve never tried this, and most importantly, i’m not a big fan of pumpkin, but after this dish i just fell in love with this product, and lula, well, it would seem like an ordinary lula, but the taste just extraordinary with the combination with this sauce, most importantly, penzyak notes are felt, well, penzyaks, are ready to cast their vote, let's vote, guys, everything was

super, thank you very much, they fed me, gave me something to drink, but i vote for the most. delicious gold penza. the unforgettable mikhail yuryevich said: “i love our fatherland, i, i also love our fatherland, i vote for the lula of our time, i want to say that you are both heroes of our time, both, i vote for the lula of our time. i wanted to.” i forgot to vote for you, to give you my heart, but i’m for gold, come on count the votes, zhenya, let's go, zhenya, you got 21 votes, the gold medal got 26 votes, congratulations brother, thank you dear, but

our victory is not the main one. here we helped each other, admired penza together, we had great pleasure, friendship still won, dear friends, thank you very much, it was as hospitable as possible, very tasty, very warm, we were incredibly pleased to feed you penza, thank you very much, so , penzi was defeated by alexander, thus based on the results of two by... penza was a warm welcome, hospitable to the people, delicious food, i really liked everything, the market is incomparable, the products are awesome, super fresh, super juicy, super cool and all the guests, all the townspeople, they are the brightest creative people, with whom it is very pleasant to communicate, if everything is great, let’s glue the coat of arms on the same established map, i

think now we are definitely real penzyaks. let's go home. hello, it’s news time first, we’ll tell you about the most important events right now. military jack of all trades, engineering day troops celebrate.