a hurricane on wheels , what is this belt used for, what is its function, when there is a blizzard, a blizzard, it gets very carried away on the way , we begin to throw out snow, clear the paths, and how this technique shows itself, stray words, so far it copes. hurricane hurricane, turn your back to the forest, and turn your front to me. oh, it worked, but in fact there is no magic here, only the skillful hands of our designers. a hurricane can turn 180° around its axis, therefore. finished work, turned around and

rested in the warm depot, well, it’s time for me to warm up, friends, just some top of everything northern, well, look, the northernmost mosque, the northernmost museum, the northernmost theater, the northernmost...

outside the window -35, and we are sitting in a warm jacuzzi having fun, the northernmost pleasure, how often you come here to enjoy warm water, and what don’t you like about your bath? it’s still more fun here, there are slides, here you can steam, swim, relax, and you can even eat, the family of my old friend from the copper factory comes here every week, here we met his wife and daughter.

the machine is working, reliable , traction, it has a large tank, that is, of all snowmobiles, it has the largest fuel tank, 64 liters, it can be ridden by two people, three in a sanitation, it has a lot of advantages, but pulling out any snowmobile, advantages no, the steeper the snowmobile, the further you have to go behind the tractor. i think i understand what the thrill of snowmobilers is? first , get really cold, and then get to this little cozy house in the middle of the tundra, where you can warm up, have a snack, drink hot tea, well, in general , take advantage of all the benefits of civilization, but now i want to use vladimir’s knowledge to show you how northern straganina is made, tell us what straganina is, what it is made from and... how

to plan it from what from northern fish, mainly white, this is the omul, which we have in the fall, it is yenisei, the second breed is our sik, the fish that we catch, we pull out right here, literally we do the so -called five-minute, that is, quickly -fast here you also freshen up the fish. you chop it, throw salt and pepper in there , don’t throw anything else in, no need, no onions, nothing, close it and start shaking it like that , it’s called dolbanina, dolbanina, yes, well , in general, they knocked out two blets, dolbanina and straganina, now we take the most important thing , this is dunking, dipping, what it is, it’s salt, pepper, that’s it, nothing else is needed, dipping from the word dunk, dunk, planed, planed, dunked, dolbanina, and

dolbanin, i think, gouge, gentlemen, gouge, please try, well, shall we? this is the dip you want, so mm, oh, cool, there is so much pepper, this is super, guys, what sushi, what sashimi, straganina, residents of norilsk can very often observe a unique natural phenomenon, the northern lights appear when the gods rejoice, so they say : the people of taimyr, well, the eskimos opposite this fieria are afraid and think that it will bring trouble, but the chinese believe that if you conceive a child under the northern lights, you will definitely have a boy, wow, wow, cool, cool, wow, there’s the northern many people dream of the radiance there see, this is the real north

, the real one, like a test for people, this is still narilsk, winter, the most beautiful winter, but it is harsh, and there is a black... some muttering norel resident, the north is already harsh, if even here people will be tough, then this will not be the north. for 9 months of the year, these lands are covered with snow; in july, for 7 whole days , the temperature rises to 30°. so

summer in this harsh region still happens, although short, but bright, however, this does not in any way affect the character of the northerners, they remain hospitable and friendly, you looked at the lives of yours, i am evgeniy. krevtsov, see you, as always, at the first. timofey sulima. my name is timofey sulima and i am the brand chef of the flori sol restaurant. welcome to my kitchen. at 27 years old, he heads the restaurants flor, souul and cafe antitle. i prepare simple

meals that are easy to understand for guests, based on seasonal ingredients. and my task is to preserve their true natural taste. young talent, ambitious. chief now i will prepare rozbiv on a stone, which is the hallmark of our restaurant and serve it with burnt green onion sauce. and we burn the onions for the sauce over an open fire with the addition of kuchudan paste, fresh lime juice and egg yolks. under his leadership, the flor restaurant received awards from many culinary festivals. and in 2022 it entered the bip gourmet michelin list. timofey sulima, a chef who creates gastronomic paradoxes.

leonid konabritsky. i'm leonid konabritsky, chef of dfm restaurants. restaurant ajain, welcome to our asteria. leonid, originally from bryansk, studied to be a lawyer, but the profession of a cook seemed more interesting to him. he started in the legendary beluga, and now his restaurant is called one of the main events of this year. we're in the heart of jane's restaurant, in the kitchen. here i am preparing italian classics, reinterpreted by me. our lasagna is unusual, as you are used to seeing it in other establishments. we have 25 layers of lasagne from ours. mortadella dough, parmesan, mozzarella, minced meat, bon appetit! in 2021, the diff restaurant entered the top 100 independent restaurant awards where eat, in on november 22, leonid kanabritski took second place in the russian chefs

silver triangle competition. you are probably used to seeing creamy poschet in moscow, i don’t cook it creamy, i make it in the form of a pie. red fig stew, bruache fried until golden brown. we will visit tver and uglich, we will hunt for a real russian winter. timofey and leonid are cooks on wheels. they go to uglich and tver. here they will find interesting culinary traditions, russian history and general moroz. tim, dear today it’s simply gorgeous, there are no traffic jams, we quickly escaped from moscow. our road is like this, it’s actually winter, and the snow is blowing well. this is a real russian winter. yes, we'll probably just break in like this. a fairy tale, that’s it, 10 minutes left and we’re in uglich, uglich wait for us, we’re on our way, hurray! uglich is a small

town, but in all history textbooks a whole chapter is devoted to it, because it was here that tsarevich dmitry was killed, which is why the time of troubles later began. unfortunately, this event sometimes obscures the thousand-year biography of the city. there are a lot of interesting things in uglich, all lovers of history and culture. you should definitely visit here, just like our chefs. ulich is one of the most ancient cities in our country. this is the first russian city on the volga, the first slavic city on the volga. moreover, our national history was made here. and what does this have to do with? uglich is, perhaps, the first of the principalities that ivan kalita attached to the moscow state, decreed that the second eldest son of the moscow prince would always have the title of prince of uglich. we are now on... ourselves in the very center of uglich, this is the uglich kremlin , don’t let it bother you that there are no walls here,

they were, but they were wooden, so they have not been preserved, now we will go to the corner of the volga, according to one version, it was the corner of the volga that gave the name of our city, the city on the corner, originally the ugel city was wooden. victor, when did the first stone structures appear? the first stone cathedral appeared under andrei vasilyevich the great, our prince, at the end of the 15th century, around 1470. there were also stone structures, one of which today we will see, this is the chamber of the palace of the uglich princes, perhaps one of the most ancient civil stone buildings in our country, it was built in 1480, around the same time when the elder brother of andrei vasilyevich the great, ivan ii, was building in moscow faceted chamber, look at these walls, look at these bricks, they are believed to be of such hoary antiquity that you cannot even imagine how much they see.

good luck to you, feed us well, give us something to drink, and we will definitely come to try, good luck to you, thank you very much, thank you, we will be waiting for you, the main attraction of uglich is the church of dmitry on blood, built on the site of the murder of grozny’s youngest son, there are 16th-century paintings here that depict this event and the reprisal of the murderers, who were killed during the massacre.

the bell has a really great sound. i hope the bell rings only on holidays. victor, thank you very much for the excursion, we really enjoyed it. and thank you very much for visiting us, in turn, i invite you to come to uglich more, more, more in summer, autumn, spring. uglich is always good. there are also private museums in uglich. one of them contains unusual bicycles. marvelous. that the founder of the museum has a very suitable name for scooters

, he personally meets the bosses, we have more than sixty models that you can ride on, and that we will even try now, of course, the first bicycle was completely wooden, who wants to ride, i and where are the pedals on the bike and a brake, but there were no pedals, there will be pedals in about 50 years or so, oh, and this is how was entertainment invented or as a means of transportation? initially, it was entertainment, as the bicycle already became a means of transportation at the end of the 19th century. the first metal bicycle was made in scotland, it was already powered, but they were rideable. very difficult, because it was two-wheeled, the wheels were narrow and metal, but after about 10 years in scotland they finally invented a pedal on the front wheel, these tricycles appeared, they were of course more stable, but the speed was low, the cross-country ability was poor, the weight was heavy , and it was more fun than

a vehicle, and this is really a bicycle of those years, the trick of our museum is what, we don’t collect... we make copies of bicycles and what’s the advantage of being able to ride on all the exhibits? which of all these exhibits is your favorite bike? by far my favorite - this is the smallest bicycle in the world, which is listed in the book of records, it was made, designed by my friend sergei dashevsky, and someone managed to ride it, it’s so small, legs well, no one has been able to take a ride in our museum yet, because there is... so, guys, let's take a ride on a spider, the first bicycle that became a full-fledged transport, the fastest model of the late 19th century, oh, really, just like right in childhood, like they went to the circus, everyone rode , yes, wait, yes, you can even do it together, well, there is

another interesting exhibit, a drunken bicycle, don’t drive, we almost succeeded, this is the most popular bicycle for argument, it is almost impossible for an ordinary person to ride it , you see, i understand, our size, yes, the most important thing is to get started , let’s all go, well, as soon as we enter the turn, we’ll get to moscow, vasily, thank you very much for such great emotions, i’m glad that we saw each other, we’ll come back to you in the summer, come again, now it’s time to refresh yourself, and at the same time get acquainted with the local cuisine, the restaurant of the legend of the forest is located in an eco-park and specializes in environmentally friendly products, i want to treat you to our

farm products, this is a quail cake, i believe that this is a lid made of dough, which need to be raised... so what? is there anything else in this dish besides quail? pear, tomatoes , cherry tomatoes, our local forest mushrooms and nuts, pine nuts, yes, pine nuts, it smells so delicious, the aromatics, yes, crazy, by the way, i really liked it, cool pear, all the vegetables were left over from denta, properly cooked, here i find them very tender, we have our own quail, raised free-range, so the meat is more tender.

baked potatoes, yes, and do you serve any sauces? we don’t serve sauce with it because it’s very juicy, it’s fresh on its own caught, literally 2 hours before cooking, i really liked it, the dill, white wine, sourness from lemon are very nice, lemon plays very well here, you’re right that no sauces are really needed here, olya, and sitrina is really great, it doesn’t have that muddy taste, it’s very juicy, fresh, it feels like you caught it this morning and prepared it for us, we’re very glad that you liked everything.

for us, moscow chefs, sometimes it’s not so easy to find a very cool product that was as environmentally friendly as yours. now i want to treat you to our signature dessert with wild cranberries, which we collect here and around. it smells great, let me just say right away. in fact, this is a very common dessert, but we prepare it using our homemade condensed milk, we cook it ourselves. where do you buy milk? we buy milk from farmers. olya, the dessert is really very cool, it reminds me of the taste of childhood. my grandmother loved me very much. i especially like this dessert, when the berries are frozen. they are slightly felt and crunchy. wal, thank you very much for lunch. we emphasized a lot for ourselves. for example, i chose asitrina for myself. i liked all the dishes. i can mark both fish and quail. they are as

tasty and cozy as the atmosphere here. and we want to invite you to our final, where you can try our dish. we will definitely come. thanks a lot. to the centenary of the massfilm film studios. motor. let's start. how much is an actor?

your majesty, what is this? letter, count grigory grigoryevich arloveli to convey, in more words, that they are waiting, and this, and this is what, a symbol, a symbol, he is now himself a tempting serpent. great, golden age, big premiere, tomorrow after the program time, you

won’t torture me, you really aren’t crazy to fight with all of europe, europe, europe, my dear, is far away. the muslim world took the place of the roman world and byzantium, developed the resulting heritage further, and then through spain, italy transferred to europe, and what is algebra, from the arabic word aljabra, multiplication, achemy, alkymia, even alcohol, alcohol is translated as a decrepit person, something that makes a person decrepit. until 1917, the personal guard of the persian shah consisted of russian cossacks; the persian shah was the most precious thing he had, that is, he trusted himself. only russians, i have met a lot of people who think that a woman should always wear black and cover her face, but this is not so, they asked, do you want to add a clause that he does not have the right to marry

a second wife, i say yes, aspiration in the future and adaptability to historical eras, this is the real face of islam, civilization, premiere, film three, the islamic world on thursday on the first. during their trips, cooks on wheels often catch fish, but today they are waiting for a unique fishing experience that you won’t find anywhere else. dmitry , we were told that you have a super unusual fishing trip, we are warmly dressed and ready to go fishing today , great, the fishing here is unusual, you guys won’t need warm clothes today, let’s go show you what kind of thing i have, we implemented a vat in a boat with aerators we we wash out the reservoir and i can calmly, comfortably drink tea and... trout, and what other fish are there in your reservoirs? carp , crucian carp, sturgeon, well, now in the winter trout and perch are caught, dim , give us a little instruction and we ’ll get started, everything is simple, now i’m going to get spinning rods, your task is to undress and

enjoy fishing, uh, uh, okay, how, ah , went and gave birth. lyunya, can you throw? i can throw. in the month of may, when it was already warm in our south, we started skipping school, went to the market, bought hooks, weights, and slowly went fishing with the guys, caught gobies, flounder, and didn’t your parents wonder if you went to school, came back with fish, they constantly wondered, i also got it from my parents because of this. well, dim, let's get started? well, let's go!

look, he’s dragging something , he’s caught something, there’s something, come on, come on, come on, come on, come on, come on, come on, no, no, no, nothing, that’s it, it’s gone, now i wish there was more dill here, like crayfish, dima, there’s any secrets for fishing, how to fish correctly, and of course, change bait, but what do you think... a fisherman should feed the fish before you start fishing or catch right away, the real fisherman must catch it, and in order to catch it you will have to feed it.

after such an adventure, the chefs wanted something more familiar, homemade. all this can be found in the center of uglich, in the museum of urban life of the 19th century. this is an ordinary house, an ordinary city dweller of the 19th century, this is how doctors, merchants, teachers, wealthy people lived, this is how they furnished their rooms.

there are so many beautiful outfits here, where you went out in them, if you are going to visit, you you should wear a good dress if you are receiving guests, the same thing, that’s why our dresses are quite elegant, this dress is special, this is a wedding dress, and a wedding dress for a wedding evening, but in general a wedding for the people of uglich is a special story, here there was even such a holiday, once a year on the square on which this building stands... a brides' fair, and what kind of a brides' fair is this, well , girls who did not find grooms somewhere in their circle of acquaintances, once a year appeared on this square, left, then young people appeared, pretended to be taking a walk, at this time they were looking for their future wife, and since there was once a tea room in this house, we restored the interior of the tea room of the 19th century, where i

invite you, and of course there is tea and pies , this is a must, i see you already have several types of jam on the table, these are just local berries, a must, but jam is not the main thing in our treat, the main thing is, of course, pies, there are quite unusual pies with pickled cucumber, i really liked it, i yes, too, but they are also subjected to heat treatment, they are stewed in oil with onions, so they get such an unusual taste, there are also pancakes on the table with what, zhenya, the pancakes are also vegetable with potatoes, well, i think we need to try them, mm , they are so juicy, potatoes with fried onions, the onions play well here, but despite the fact that all your pies are lean, they are very rich in taste, very bright, you know, when i was coming here, my grandmother told me, my great-grandfather told me , yeah, he was from uglich, and he made family pies with cabbage

and lard for us, yeah. since then, my grandmother still cooks, fries lard, cabbage, wraps everything, bakes it on top with melted lard, she greases it, interesting, great, and now i’ll return home from the coal and i ’ll definitely cook these pies with my family, definitely, elmina, and why did people go to the teahouse in general, as a rule, men visited the teahouse in the evening in order to find out the news of the day, discussed some important issues, concluded deals, agreements, well, first of all, it was... a men's club in in such places, usually the owners also arranged music here to attract visitors, well, of course, what was heard then, of course, were fashionable romances, you can hear me standing under the window, i’m playing a guitar, thank you very much. i

would also rest like this every day. after tea, the frosts were not terrible, and the chefs decided to go to the village of troitskoye, where they could ride a russian troika. here. various breeds of horses have been collected, but there are also other animals. we are called the troitsky ark, because some of the animals, in addition to horses, they really found salvation here. here are the dogs you see, yes , they are running, they all came to us, here is grandpa, that’s his name, yes, yes, his name is grandpa, cats, camels, but what about camels in the cold, in the cold it’s very good, you see fanya, what a powerful coat she has. you can talk to her, pet her, treat her with some tasty treats, beauty, what ’s the name of this handsome guy? this beauty 's name is, beauty, at home, dudusya, dudusya, for real, doloras, kissing, in general she is dark brown, this

silver appears in winter, and in summer this silver turns into gold, the sun just burns like gold, this is an akhaltykin horse, we also have this wonderful one. the troika is managed by anna rakhmanina, we are glad to welcome you to the troitskaya stud yard , you are welcome, everyone perked up at once

, well done my boys, ah bravo, well done dragon, igor, bravo, igor, bravo, and how fast can they even reach the top speed. wow, how fast, yes, enough, well, how did they not freeze, listen, great in general, it was very impressive, in fact, we dispersed speed up to 60 km/h is recognized, horses can run like that, this is already the second day, uglich heartily entertains and feeds the chef, but it’s time for the chefs to come up with dishes themselves, they go shopping at the local market. lenya, have you decided that you are going to cook? i’m still thinking, i want to find local grandmothers and see what they sell from their products at the market and offer us to buy. we already know that the area here is famous for its berries, mushrooms, pickles, and quail. hello,

we were told that you have a local quail. yes, absolutely right, let's take a quail carcass from you, we'll also take some boneless breast meat, and some frozen quail. tima, do you want to cook anything from quail? look, there are eggs here. no, i have already decided that i will cook with berries and local cheese, these are these, what interesting cheeses? this is a dragon egg, this is a hard dry cheese, there is paprika, there is turmeric, there is pepper, i can already see that this will definitely suit me, listen, well, i liked it with pepper, it’s not very hot, and i like that crushed pepper is used here, it has a richer aroma, yes, the taste is very interesting, however, we will take cheese that has turmeric, dragon egg, probably everything we tried. i came specifically for soft goat cheese , we have two types of goat cheese, you can spread it on a bun, in the form of soup, it’s very cool , such a delicate creamy taste, tim, look how thick the sour cream is, in moscow it’s even twenty percent, so try it, this one

too thick, the sour cream is excellent, let me take both, some cheese, yes i'll take this one as a soufflé, i'll also need heavy cream. tim, the cabbage is simply gorgeous, try it too, come on, try it, timochka, honey, try it, timochka, try it, well, i think we need to compare more, of course, i just see the berries, maybe i ’ll take them and cook something... something with local, crucian, blueberry, currant, whatever you want, but you can try black currant, the taste is very dense, you immediately feel like wild berries, cabbage, let's try it, let's try cabbage, i really want it. green let's try cucumbers, how do you like it? i like it, your cucumbers are very tasty, it’s very nice, i’ll make sour cabbage soup with soaked berries, great, my own dried mushrooms, but you can soak them to make a broth with them, i’ll probably take these mushrooms, two jars

of cucumbers, we’d also like some potatoes take yours, we look, you have wonderful berries, berries, lingonberries, lingonberries are great, be sure to give us lingonberries, i see you still have them here. beets, i'll take them, thank you very much, thank you very much, goodbye, the chefs decided to have dinner at the restaurant seasons. its menu allows you to take a fresh look at famous dishes of russian and european cuisine. they use seasonal products from local producers. to start, i would like to invite you to try our forshmak made from volga pike perch, we smoke it ourselves. this is our interpretation. minced meat with pike perch, it is very tender, it does not have that muddy taste of river pike perch. i liked it very much. i definitely tasted red onions here, i see caviar, fresh radishes, what else? yes, we also have an apple here, we

used the sour variety antonovka, super, next, i have for you cabbage soup made from green cabbage, with farm beef, we buy green cabbage from local producers, they prepare it especially for us, i like that you served it in a real russian pot, yes, we simmer them in a real wood-burning oven , i have it in production, the taste is dense and the theme, and the russian oven is a very cool technology that enriches any product with a very cool rich taste, yes. on the second we will have ugli quail and beef cheeks with pearl barley. pearl barley is one of my favorites croup, it has a really cool texture and i love the way it pops. yes, it will be very interesting to combine with cheeks, because they are stewed in sauce. dima, tell us about quail, how do you cook it? this is our ugli quail with cauliflower puree, coconut milk and our cranberry sauce. this is a kind of pearl, yes , i see here that there is cream, butter, mushrooms and... the cheek is really very tender, the quail is very juicy, fresh, its taste

is very bright, it is not overshadowed by anything, even the puree is very good goes well with quail tim, i advise you to try it, i also really liked the quail dim, in fact the dish is very modern, there are berries and coconut milk, very cool decor, listen, but i really liked the combination of cheeks, mushrooms, pearl barley, it ’s very peas play their role well, they are not intrusive, they are soft, they go very well with pearl barley and ju sauce, for dessert i would like to introduce you to sarbet made from our cranberries, which grow in our forests, this yellow one, what is it? this is persimmon puree, underneath is a chocolate sponge cake soaked in martini and on top is the surbet itself, a very unusual combination of persimmons in this dish, a cool chocolate sponge cake, a very fresh sarbet, and after such a hearty dinner it will be very cool to refresh yourself with just this one. tomorrow we need to feed the coal people, so we want to use

your kitchen. yes, okay, no problem, come to me. we've had such a busy day and we're finally in the kitchen. as i understand it, you will cook cabbage soup, i will have quail, potatoes, salted mushrooms, pearl barley, black currants and sauerkraut. and with lingonberries, what will you do? i’ll marinate the lingonberries, a little will be like pickled berries. what will you cook? i took the path of least resistance. the guys in the city here have great goat cheese, i’ll stuff it with cream, bake it with beets and make some cool sauce from local berries, so let’s start cooking, and in the meantime i’m preparing my own marinade for the berries, i need a used one for this. white wine vinegar, plain water, sugar and a little salt, i put it all on the stove, bring it to a boil, remove from fire, first of all, to prepare an appetizer with beets, you need to bake it, we wrap it in foil, we don’t need any salt, oil or anything, we will then bring it to taste, marinate it, it will be very

cool, the optimal temperature to bake beets, it’s 170-180° for about an hour and a half. my marinade is already ready, i take lingonberries and black currants, pour them into a gastronorm container, fill them with my marinade and leave them in the refrigerator overnight, in the meantime we will prepare our goat cheese cream when we tried the cheese today in the store, it seemed a little dry to me, so we will add a little cream to it for... this is all in the mixer bowl, we have the quail ready and we will cook the broth with it , throw it into the pan, add filtered water, a little salt, dill and parsley, i prepare my super sauce, as my grandmother did, it’s a simple five-minute jam, but with the addition of white wine in vinegar, our blueberries add a small amount of sugar, a little white wine vinegar, and we send the whole thing

to simmer with you on low fire on ours the stove with you. so, i threw in the carrots, fried them until tender, added the onions, and didn’t skimp on the salt. that's it, our onions and carrots are already ready, now we add sauerkraut here, we fry it all together, and then we add it to the soup. i really only have a small task left to do, now i’ll fry the pine nuts, we’ll pour them into a frying pan and cook slowly over medium heat, stirring constantly. our broth is already ready, i strained it, put it back on the stove, now i will add already chopped potatoes to the broth, add a little salt and at the same time i will start cooking fillet of our quail, guys, how are you, everything is super, the cabbage soup is almost ready, now we will leave them overnight so that they can brew tomorrow it will be just right, very tasty, a very unusual

combination of products, everything harmonizes very well, we invite you to our place tomorrow final, i’ll be glad to come to you. it will be very interesting, you use your hair in a number with aerial gymnastics, and you hang on your hair, yes, cheese, so, cutlet, take a cutlet, then a tomato, how many lettuce leaves you need, delicious, you have to do this, well, just delicious , pit. better a pioneer can only be a whole choir of pioneers, the best of all, the new season, watch after the evening news, come, please,

listen, either you get one and a half lamas or. this end will be very bad for you, you are in his apartment, where he did not transport you, with his child, whom he did not give to you, you were in conflict with vadimirovich, we would like to come to an agreement with you somehow, they operate according to a special protocol, they are afraid hype, given the level of the victim, they don’t want to attract attention, we have a warrant for your arrest, open up, or we we will be forced to break open the door, the container of the final episode with... watch the time after the program, it doesn’t happen that a person was in your life, then he disappears, even if he dies, in this girl you almost won’t recognize the child who you lost 5 years ago my dearest thing, mother. i don’t think that i am without her, i have a pile of memories, but this is my mother.

yulia nachalova died very young, at 38, leaving her beloved daughter, vera, to her parents and ex-husband. i said that, unfortunately, i have very... difficult news for you, that mom is no longer with us, that’s what he experienced at that moment, that evening, only he knows, it’s a big responsibility to tell your child that his mother is gone. how did yulia’s only daughter survive this loss, what path did she take after her mother’s death? i’m somehow very mega-strong, somehow i felt like i pulled myself together, that is, our exclusive 5 years of adult life of a girl who decided, no matter what, to become a star. memory of the famous mother, when you appeared in the world, my life has changed, i will always be by your side. exclusive with dmitry borisov, premiere on saturday on the first.

there is still time before the final, the chefs decided to spend it usefully in the russian bathhouse. today we will be in our soaring. use birch rack brooms, herbs, sage, st. john's wort, this is lavender, yes, it probably smells, our coolest feature in the bathhouse is propolis canvases, and you will breathe these incense, tima, you are the first, yes, we are just very if you're cold and have been waiting for this for a long time, then let's get started. for now i will envelop you the ferry is like a warm blanket, from the outside it looks fantastic, we increase the pace , tim, what is your first feeling, listen, it feels great, i’m a little angry, how often do you

go to the bathhouse in moscow, i try to go every week, the only place, where you can completely relax and have a rest. the leg being lifted comes out. it’s actually very cool to lie like that, the aroma of propolis, the aroma of herbs, everything mixes together, it feels very cool,

now you and i will turn over, i’m already warmed up, great, i’m so lazy, but i need a little make do, yes. in such cold weather, it’s very cool to relax and spend time here , i’ll definitely build myself a bathhouse, i’ll invite you to visit and i’ll also soar with these , listen, well, i’ll wait for an invitation so that you and i can cook like a fokadelka in this, i think for the next one in winter it will be... yes, you and i will add some more spices and we will have soup. the soup from the cooks turned out great. now

let's see what the chefs themselves will prepare for the battle. early in the morning, they are in a food truck. uglich, hello, hello, were you waiting for us? yes, me they said that the cheese here is the most delicious. do you confirm this? yes, right. baked several types of cheeses, baked beets and prepared a sauce based on your berries, which were collected in season, these are blueberries and black currants, i called this dish scarlet flower, it will look like a small petal that i dug right out from under the snow, and i in this cold, clear weather, i decided to prepare my hot cabbage soup with local quail and local pickled vegetables, and separately i made soaked berries, which i also found at the market yesterday, i called these are all coals. well, we're ready, we're starting , then we won't freeze, let's go feed you, oh,

hello friends, hello, i liked the museum, yes, yesterday we were just remembering our honors, especially the matter with paved berries, bread, oh, thank you, i i hope that the cabbage soup will warm you up too, hello, hello, today i prepared for you hot cabbage soup with local quail, which you introduced me to as an appetizer with local berries and cheese, i really liked the subbreams, they were very tasty, rich, although i i don't like mushrooms, but this the combination of mushrooms and sour berries, overall i’ll give it 10 out of ten, it was unusual to try beets with soft cheese, and nuts and berries added some zest to the dish, it looks very aesthetically pleasing, cool, tasty, hello, hello, hello!

well , let's try it, this was the first time i tried cabbage soup, i actually really liked it, especially the berries gave some kind of accent, and i probably liked the dessert more, i just felt it melt in my mouth, the taste is very delicate, the coals are generally super , very warming, especially at this time cold weather like now, i would like to note the thinness and softness of the meat , i liked everything very tasty

, it doesn’t have that goat aftertaste, the sauce is really very sweet and sour rich, and it all goes together very well, the beets play very well, i really liked the chi, very i chose the right proportions, generally sauerkraut , pickles , delicious, i never thought that everything could be there, from the garden, from the forest, from the farm, great, we women cook deliciously, but here it

was simply an indescribable combination. phony, where each product sounds differently and it’s not false, then it turns out , let’s say, a wonderful, wonderful work, it’s really a work, it’s a masterpiece, and this is the first time i ’ve tried such thick stuff, this is not an everyday dish, this is a festive dish for a festive table, everything was generally very tasty, that’s the feeling , as if we had moved to some kind of france, beets complement

the taste of goat cheese so much, and our goat in charcoal is the best in russia. along with our milk, with our milk yield, well, let’s start voting, let’s, let’s, let’s give it away your voice not because they don’t love it, but because i adore beets in all their manifestations, come on, come on, listen, it was so great, they lit it up and fed us great, the cabbage soup warmed both soul and body, i like it for looking at the cabbage soup, wow, aromatic, delicious, thank you, the little jujube was very tasty , beautiful, thank you very much, thank you, thank

you, everyone voted, yes, then we’ll go count the votes, y... yes, i count yours, and you count mine, let’s get 21 votes for the coals, 18 for alenki flower, well, you melted the hearts of uglich residents with your things, congratulations to you, me too congratulations, come on, thank you uglich, thank you for coming to us for lunch today, we are happy to feed you all, we are happy about your products and we will definitely come back to you again, thank you for.

so great, we'll leave an autograph, well , let's move on, let's go to tver , hello, on the first channel there is a news release, in the studio of maxim sharafuddinov, and briefly about the main thing: day of mourning in the lugansk people's republic on the list of those killed as a result of the kiev attack 28 people, some of the victims are in intensive care. the attack hit a bakery in lesechansk the day before at the height of the day western weapons.