here i am, i’m very cold, here’s the real one , every city has its own unique feature, i think that novosibirsk is multifaceted, it has everything, modern science and ancient traditions, a unique culture, delicious food, but the main wealth of the capital of siberia is, of course, amazing

and... positive people, never in my life , in such a short period of time, have i met so many scientists, inventors, philosophers as in novosibirsk, you breathe in the air , you feel that there is not oxygen in it, but intelligence, you feel that you yourself have become a little wiser , you we were watching our lives, i’m evgeniy krivtsov, see you as always at the first.

our ugly russia, our great country, what can i say, i love it very much. a russian person is one of the kindest people on the planet, he is always ready to help, joke at the right moment and just keep the conversation going. this is the most sacred thing on... church bells, i am the bell ringer of our local church, i like to do nothing and relax, happiness is when you are understood, when you are appreciated, loved for who you are.

alexey konevsky. always smoke, smoke everywhere. here. slogan of a star chef. i'm alexey konevsky, brand chef of smok bbq tropist restaurants. barbecue is not just delicious food for me, it is a lifestyle. let's go smoke. he studied the art of barbecue at university, then trained in kostorik, peru and the usa. i was the first to bring texas barbecue technology to russia 7 years ago. we clean the beef brisket, bread it with sea salt and crushed pepper and smoke it over birch wood.

alexey turns everything into gold; the gastronomic festival smoke and fire, organized by him, took place in st. petersburg in 2019 40,000 barbecue lovers, he also knows how to light up his employees, the guys prepared brine for the staff. on smoked pork, gorgeous, come work for me, now i will cook bone marrow over the fire with fried lagustines and orange condensed milk, the dish is ready, alexey konevsky, barbecue lifestyle, vladimir bagazha. the most mysterious

chef in moscow. i am vladimir bagazhavets, brand chef of the marun and miraki restaurants. and i know better than anyone that the east is a delicate matter. amazing, larma chicken one time with you, yeah, crazy chili pepper. lyularma was given away, the lamb, yes, yes, yes. vladimir trained in jordan and cooked for the royal family there. he brought 1.1 recipe from the east to moscow. turkish manti is a very painstaking work. we sell 30 portions of turkish manti per day, which is 3,300 pieces. let's prepare a gorgeous lamb rack, if your coal is not carbonated, start cooking fatty meat, otherwise it will burn constantly. vladimir works for arkady novikov, his track record includes a restaurant and

salon, large, tchaikovsky and height 5642. in in 2023, he received the palm branch of the restaurant. business and was recognized as the best chef of the year. you can go on a trip throughout the middle east. the crowning glory of the israeli breakfast is shakshuka. and his restaurant miraki won in the “best interior” category. last year, the restaurant was included in the top 100 best restaurant concepts in russia. are the peredian manta rays ready? beauty. vladimir bagazhavets, sultan of our sed. it’s just a blast, today the chefs on wheels are heading to the east, to bashkartastan, their journey is almost 1,500 km, there is time to discuss plans, what have you heard about ufa at all, have you been there , haven’t been, no, lesh, i haven’t been to ufa, i

’ve heard a little about the cuisine of bashkiria, about kostyby, pies, i heard about beshbarmak, about horse meat, i think there’s no point in cooking horse meat, yes, not our profile, i'm sure when we get to the market. some creative , you know, stories will wake up, you will understand that you want to cook, judging by the speedometer, there are 15-20 km left, we are approaching, the mood is charged, the heart is pounding, ufa, wait for us, bashkiria, hold on, ufa is one of the largest the greenest cities of russia, this is the capital of bashkartostan, which became part of the muscovite kingdom in 1557, in 1919 bashki... became the first autonomy within russia. these lands often became the scene of major historical events. the great peasant war led by emelyan pugachev left a special memory. the visiting card of ufa is the monument to the hero of this war - salavat

yulaev. the chefs parked the food truck not far from it. wow, it's not that cold outside. look how wonderful this place is. yurt, salavat. to the central square, we chose the ideal place, i agree with you completely, i think gulsina is already waiting for us, let’s run quickly! according to tradition, the chefs used the services of a local guide. so, who is solovat yulaev anyway? a national hero, an associate of emelyan pugachev, he entered on a voluntary basis for ideological reasons, in defense of the rights of the bashkirs, which by that time, unfortunately, were being violated everywhere. waxed lands. were taken away from the bashkirs, and of course, this caused discontent, he was only 19 years old, but this is young, this a real warrior, with all this, in general , the bashkirs are traditionally wars, these are the ural cossacks, male initiation took place in bashkiria at the age of 3, the boy turned 3 years old,

he was given a horse, a quiver of arrows, a bow, and the boy began to master the art of war, of course, with the help of more... older men , father, brothers, so the boys were already skilled horsemen by the age of four to five and were already sufficiently proficient in weapons, so at the age of 19 it is already and therefore it is not surprising that at the age of 19 solovat yulaev proved himself as a warrior, but most importantly also as a commander , he still managed to defend the rights of the bashkir people, this story ended quite sadly, emelyan pugachev was executed, and solovat yulaev together with his father, they were sent to hard labor, this estonia, and he spent 25 years, the end of his life, right there. the last mention of salavat dates back to 1800, at that time he was 46 years old, but his name

is immortalized, even hockey, it’s absolutely true, selovat’s personality is revered, his name is alive in our memory, this is unambiguous, he the pride of the bashkir people. yes, tell us about this monument to military glory. this is a memorial complex dedicated to the memory of major general mingalisha muratov. he is a hero of russia. in 1941, by order of the government, he organized the 112th bashkir cavalry division. in the shortest possible time, the division went to the front, and from the first battles it terrified the germans. mengali sheymuratov, major general, as they say, the medal found a hero, he really now has the status of a hero of russia. and of course, both for ufa residents and guests, one of the most visited places. the most beautiful mosque, lyalya, similar to a mosque

, a tulip, is located in the northern part of ufa, yes, it’s very beautiful, that’s why the architecture, yes that’s right, alexey noticed, 100% interconnected, la-la means tulip in arabic, by the way, one of my favorites .

interesting concerts are often held here, the chefs were lucky, they got acquainted with the khazina ethnoproject, the girls of this group perform bashkir folk melodies in a modern arrangement. it is called kurai, it grows in the forests, each kuraist, in principle, can use his own instrument

assemble it yourself and make it, and of course , kurai, depicted on the flag of our republic, is a symbol of bashkyrtystan, i would like to try to play such instruments, come on, wow, and the first time we succeed in the ensemble, you hear, that’s all , thanks to you. usually these hands are only used to holding a knife, imagine that you are riding a horse and that in front of you is the steppe, mountains, that’s about the mood, now it turns out better. bravo, afarin, it

felt like i was somewhere in some other dimension, seriously, really i was just completely immersed, this is exactly what happens when we play at concerts, it happens that we completely forget the audience, we always have our bashkir nature in our souls, in our hearts. we always try to convey the story behind our tunes. the chefs are ready to get acquainted with the local cuisine. restaurant hani, that is, honey, also rethinks folk traditions. national cuisine is presented here in a modern version. i suggest starting with kumys and then moving on to food. how do you like it, very similar to tan, but the taste is completely different the other is in milk. and for some reason it reminded me of kvass. yes, there is, there is, white, it is. mare's milk from mare's milk, yes, it is very tasty, please tell me what it is?

this is a national flatbread called kostyby, what kind of dough is it? the dough is the simplest, we take milk, water one by one, add flour, salt, sugar in a dry frying pan and bake it, somewhat similar to kutabs, very similar, yes, very tasty, here the pumpkin is millet porridge, that is, we pumpkin caramelize a little, then add from... steam millet and like porridge in the morning with milk, with butter, we mix it, awesome tomorrow, the next dish is stewed horse meat brisket, that is, we take a big one. juice, fry it whole, fill it with broth, add root vegetables, put baked cabbage there , boil all this flavor dozens of times and we return all this juice to the plate, this is one of the signature dishes that i have been preparing for the last few years, but from horse meat i’m trying it for the first time and it’s just a masterpiece, but here it is, as i

understand it, something like smoke glass, but then yes, but from horse meat, too, from horse meat, yes, that is , we add a little dry porcini mushrooms to enhance it further. porridge, where we add a little tarragon for flavor, these little pies are a honey cake, on it is a tartare of caramelized apple, lemon and pickled raisins, in the middle there is milk tea ice cream, cool, it’s very tasty, yes, very tasty, the pear adds a real zest to this dish, sweet honey, thank you very much for

dinner, we are very glad that we began our acquaintance with bashkir cuisine from your restaurant, thank you very much, yes! amazing restaurant , cool guys working with you , very tasty food, very proud that in the regions there are really cool, really tasty dishes and really cool guys who, like you, treat our craft, treat the product and make things like this these are masterpieces , thank you very much for your feedback, it is very valuable for me to receive such an assessment from you, as from colleagues, because it certainly fills us with energy, gives inspiration to... understand, firstly, that we are moving in the right direction direction and continue to do this, thank you very much , thank you, on defender of the fatherland day on the first, beshura, belobrov arrived, where are you, 3 months, sasha, wounds, concussion, unscrewed,

train departs, third call, bam-bam-bam, y the germans are in alarm under their coast, the second. he is my friend, he is my friend, and he loves you, according to reconnaissance information , an enemy submarine was discovered in the fifth square, belobrova’s flight will go first, commander, the left gun is broken, a little more. we'll check again, i'm sorry, what actually happened, shurochka, everyone bottom, everyone to the bottom, attack, attack, torpedo bombers , february 23, on the first, lyosha, let's turn it on so that there is something, now we'll start

to figure it out, so why figure it out, i want to show the movie to a person, i knew it , that ... there are people who make movies just out of thin air, and i make them out of myself, and you don’t have to tell me anything, i know everything, i know a lot of bandits, i go to the bathhouse, brother, you are my brother, seryozha , he’s not an artist, he’s a personality, i think that power is in truth, he ended up in the caucasus, strictly speaking, because of me, we were filming there's no need to relax, guys, is there a war going on?

premiere on february 25 at the first, what happened is my fault, no, it is, and it is my fault, only you and i are to blame not for the fact that we aroused dreams, for some sensitive natures. but by serving the truth, not the people. tell me friend , maybe the last one, i wouldn’t like to lose a friend , listen, tomorrow, no one can know,

for sure, we have the same goal, what difference does it make, what role, who will be beaten, you said that you love me, and you me i believed it, i want to take this disgusting man by the throat, bleached, stupefied, swollen... i'm late, gentlemen, behind,

big premiere, union of salvation, what are you whispering about? we are preparing a coup, take me, soon, at the first one, in the national museum of the republic you can see how ufa began, in the hall of history of the 15th century there is a model of the fortress of the ufa kremlin, the construction was led by mikhail nagoy, the uncle of the last wife of ivan the terrible, the fortress has not survived, now on her place'. there is a monument to friendship, one of the expositions is dedicated to the nature of the region, ufa is located in the forest-steppe zone, such a landscape contributed

to the development of beekeeping in bashkiria, and the honey from these regions is known throughout the country, a suitable tree was found in the forest, here we see tamga, this is a sign of clan affiliation, what do you think, why, well, to probably distinguish somehow - whose, whose tree, probably, or what kind of honey is in this specifically, whose tree, yes, it’s almost like a surname, each bashkir family had its own tamga sign, they marked their trees, look, here we see the edge, they hollowed out a cavity there, coated them with fragrant with herbs to lure the bees, they covered the whole this, then with a special lid , as here we can see,

this is how we welcome all guests in bashkiria with kumis, vaursak and chakchak, with such a beautiful song, of course, this song means that guests have come to us, we must hurry slaughter a lamb to treat our guests, what are we going to do? what is it? this is a baursak. this is my first time trying such a large chak-chak. after such a gain, i can no longer wait to get acquainted with the traditions of the bashkir people. follow me. bashkirs have long been able to ride horses, shoot from a bow. it’s not for nothing that they are called northern cupids. and these are our archers, margen uksy. haha, haha. what distance should be to the target 12 m to 93 m the bashkir distance

from which is 93.

what a cool lamb, we’re going to marinate it now, what are we marinating it with? standard: salt, pepper and a little paprika, as i understand it, add oil, make a knead, maybe add something or something, just rub the spices, rub and do a massage, massage, great, we can do that, yours is the most piquant the most important part. yes, that's us we like to massage, maybe we can switch , great, it seems to me, that’s it, that’s enough massage, friends, this is our spit, what a serious spit, shash from ancient turkic means spit, lyg means to twist, that is, here it is shish kebab, we put everything on spit, we’ll probably send it, renat, and how long will

such a lamb take to cook, four hours, great, dear guests, while the lamb is being prepared, i want to invite you to our yurt, let’s go with pleasure. what a beautiful dance! bashkirs through dance could show their whole life, their whole way of life, now we will see how the men hunted in the forest! red hat!

yeah, shooting from the lips, who are you thinking of hunting, a hare, a hare, yes, it ’s catching, i caught it. now he took him, took his strength for himself, became just as nimble, and now on a horse he returns home on a cloth, khairi! the whole

theatrical performance, thank you very much, oh, lech , look, what a beauty, renat, i’m ready, it seems, yes, super, the ram is ready, now we’ll try it, come on, i can’t wait, i suggest you cut it yourself, what a flavor, the best they chose the best place, the eye was a diamond, like a fantasy, juicy, spicy, it was clear that this lamb would turn out delicious. even at the moment when we were marinating it, thank you very much, fist, renat, thank you very much , very tasty, yes, great experience, delicious lamb, we moved on, fire and flat cakes, two elements at the junction of which real, great art, emotions are born are off the charts, the atmosphere is tense to the limit,

but... to win, it is important to maintain icy calm. the splashes of ice from under the skates are like sparks of hot metal. and the ice is floating. how steel. hot ice. spartakiad of the strongest. broadcast from magnitogorsk. today is the first one. imagine that you are calmly flying on an airplane. and the woman sitting next to you goes into labor. what to do? about this about many other things in the program to live great. tomorrow on. “order pavel petrovich to be brought from gadchina, agustin, velhelmin luizsenstat, a wedding that pavel does not want will only intensify your conflict,

we can announce an engagement, i will not marry her, i do not rule out that he could deceive me from the beginning, but now he is sincerely with me fascinated, well?" "what kind of people are these, the orlovs, you heal your life with your own hands, the great, the golden age, the big premiere, tomorrow after the program time, we, contemporaries of the red era , suddenly felt like russians, heirs of a huge, mysterious, lurking outside our cities, russian history, i collected what lies along the banks. lakes, huge multi-colored boulders, which reirich loved to draw so much, i brought them to one place to the pechersk road, there was a mountain here, hot with gems, from a huge siberian

larch cut down a crucifix, i remember how this crucifix, erected on an armored personnel carrier, moved across the whole of pskov, aestes, a prophetic bird, descended from the sky onto the crucifix. premiere. alexander prokhanov. confession. tomorrow on the first. now the chefs consider themselves experts in bashkir traditions. they can start creating their own dishes dedicated to ufa. it's time to buy food at the market. vova, finally, the holy of holies. yes, we got to the market. have you figured out what you're going to cook? listen, i 'll probably cook it. some big goose or turkey or some kind of fishing rod i'm great i want to make a variation on the theme of kastyba with potatoes and stewed lamb with a spatula and with local spices, that is, you will combine several and perhaps i will also make tzadzyki

and instead of souring, yes that will be great , i wish you good luck mutually lesh hello hello, i think that. then i will need a turkey, two, yes, turkeys, two things, one , are there chickens, are there chickens, there are some homemade ones, corn ones, tell me, but homemade corn, if i bake the whole thing, it will turn out juicy, tender, yes, gorgeous meat, one turkey and two chickens, yes, i need lamb, spatulas, shoulder blades, here... things for you, oh, wonderful, look how young it is, simply excellent quality, local, local, of course, how much is your lamb , lamb is 700 rubles per kilogram, well, we need to make a discount, according to the number 50, he will count, this is already

good, thank you, i’ll take this pepper from you, swallows, please, three kilograms of carrots, i need... three things, garlic, give me a discount, yes, for us, thank you very much, have a nice day, i need meat potatoes, these are white , i think they will definitely suit us for boiling, yes, we can, in principle, have red ones, they will also be boiled, maybe, i wo n’t even boil them, but bake them with salt and onions, i think, that 2.5 kg will be enough for us, and the garlic is local, the garlic is local, then i’ll take two more pieces of garlic, give me some cumin? literally one spoon, it will be enough for me, please add ground garlic, khmeli put one spoon, and what is shambola, marinated with meat, but you can try it, you can, of course, yeah, interesting, let's go there, yes,

oh, you have tea, but now it's cold outside, we'll probably make tea for our guests, another famous modern ufa restaurant. kitchen is called azyk tulek. for 7 years now he has been preserving the original national traditions, but introducing modern trends into them. the chefs couldn't pass by. shukhrat, tell me what you prepared so beautiful? this is a fabric tartare baked with a sugar bone, with bone marrow and gore milk mousse, hmm, it’s not much different from beef, not the same, maybe bright, well the taste is so muted, yes, yes, yes, yes, yes , more neutral, but very, very cool, and what part of the uh, horse meat do you use for the tartare, yes, exclusively tenderloin, sour cream, probably homemade, well, we make the sour cream ourselves, we make it ourselves ? very tender

, really cool combination, well , i’m glad you liked it, we’re now going to try another dish, bashkir kupli, this is elesh, elezh is still a traditional national dish of bashshk, because it was always prepared in villages, in villages, from of what is, the most simple dishes, they are the most complex, vegetable meat broth, and here we also add horse sausage, goats, yeah, i really liked it. a combination of dough and kaymak , dough, kaymak a piece of meat, shukrat, thank you very much, it ’s really very authentic, tasty and really made from quality products, i heard in your restaurant they prepare 11 types of dough, tell me in more detail, because i will be preparing kostyby, yeah, this is the dough, this is yeast dough, well, this is yeast puff pastry, it doesn’t fit under kstaby, we can share the dough for kstaby secret is how we prepare it here. i will be very grateful and appreciative, i promise

for my part that it will be done in the best possible way, oh guys, we were served desserts, visually very similar to the mexican trezleches cake, we didn’t travel that far for this recipe, tell us about it anyway, slightly different, yes, yes, visually, it really resembles a sponge cake soaked in three or five types of milk, but the taste is not a sponge cake at all, but... use your kitchen to make

small preparations for our finale, perhaps this? we are always happy to help our dear guests , so rakhmet, welcome to the kitchen, vova, well, we are in the holy of holies, in the kitchen, lyokha, i bought two farm chickens, i see you took another turkey, and you took another turkey, i’ll have herbs with garlic with... lemon with various local spices, stir, bake it, i’ll make pickled vegetables and i think it will be very tasty, but what do you have? i took shoulder blades, lamb, i will prepare zadzyki from local cucumbers and homemade sour cream, i will prepare kastyby from red potatoes and much, much more, a lot of fresh awesome greens, let's get started, now we will prepare the dough, for this we will need: 2 kg of flour, water and milk one to

one. we need to heat the water with milk to a temperature of 40°. slowly add milk and mix together with flour. we have kneaded our dough, now we will put it under cling film and let it rest for 20 minutes. i will use a blender, add garlic, here i also add parsley, lemon, a small amount of a mixture of spices, in order to make the blender more comfortable, i will check all this. a small amount of sunflower oil, then we will add this mixture to the butter, mix and put it under the skin of the birds. for the marinade of the shoulder blades i use pink garlic, the best indian spices, mitmasala, fresh herbs and of course butter, we need to take pepper,

immerse it in ice for 5-7 minutes maximum, then the next batch is just crazy aroma , let's bring it here soon, we'll see how beautiful it is we fried our shoulder blades to the color , now we will cover them with foil so that they simmer for an hour and a half. we scalded fresh carrots with spices and cauliflower in hot oil. now we add a small amount of sugar here. salt, red wine vinegar, here we add pepper, combine everything, mix, leave to marinate until tomorrow, we baked our potatoes, added fried onions, now we’ll add super juicy greens that will give

us flavor, wow, i can’t wait to try it, even just wait , yes, i’ll mix it, not like this, it seems to me that even here... a spatula, a non-sweet stove is not needed, and i’ll go for flatbreads too, incredibly delicious, thank you, dear , there are no shortage of heroes on earth, russians, and i haven’t laid on the stove yet, it’s warm, it’s warm there , that’s my walk, that’s the code i learned from you, no, that guy, he’s right saw me , ran straight, stood up with his paw , take it, take me, take me, a dog is a creature that appeared on earth so that a person understands that you can just love him like that, mothers... the whole world has been waiting for this life hack for thousands of years, in general, the intrigue of the century will be revealed in a few seconds, we saw video, watch with us, premiere, today on the first one, that you are so sad, you will kiss me, attention, the train will not

go further, please release the chase, help , to be honest, i am dying, save me, this is serious, give me a ruble. “listen, i’m young, i’m smart, i’m educated, if you decide to get carried away with me, first of all, you have to find something good in me, appreciate it , start admiring it, i felt there would be one, they said, i hate it since childhood, but the main thing is to get involved figure, what a hike, where is talya with you, thank you, well, what a madhouse for her he’s crying, that’s clear, but first you still need to cling to something, a primitive, a loser, this is a crazy librarian that leads you astray, you fell in love there, and on oleg yankovsky’s eightieth birthday, in love of your own free will, today on the first, look why you did it, just a junior

lieutenant. ignatiev vladimir ivanovich, there is a pulse, but it’s weak, who are you crossing the path of , i stood up for the girl, now he will look for what happened, i need a dog, a fighting dog , so that everyone can win, this is not necessary, don’t come near him, retreat, invite to attack, he's a predator, help him. “this is him, who is he? volodya, the one who saved me , you are nobody to each other, this is chechnya, we can’t do this, i’ll see this again, you won’t be here. doomed, premiere of a serial film, watch after the program time, i want , so that you bring

the doomed to battle. bashkartastan is an incredibly beautiful region, and of course, for several days.

we are now correctly heading straight to the historical part of the city, this is our center, and we are now right above the city, but you can’t fly over the city, we will fly with you by boat border, such an interesting island in the shape of a drop. by the way, here is our buza track, by the way, sometimes you can see horses here, beautiful races , sometimes there is a passage here, you can see there, oh we were lucky, right along the course, this is such a reclaimed area, let’s say, the bashkir dubai, a city on the sands. right before, there was no construction site here , and here inside, there is a small lake and there are flowing fountains on the right, the lala tulip mosque, here is

our salfila monument, this is a great opportunity to look about now we are already approaching the landing, you and i have made a circle here matsuvali and it’s already a circle, we’ve already arrived, but can we have one more? well, the entertainment program is exhausted, the next morning the chefs are in their foottrucks, preparing for a culinary battle.

it’s great that you all came, despite this weather, we spent several days in ufa and saw a lot of interesting things, a lot. cool products and naturally we have prepared something for you. vova, what have you prepared? i tried a lot of national dishes, and i really liked kastyby. so today i prepared my variation with crushed potatoes, stewed lamb and sauce tzatziki. and i named my dish ufa gold. and i cooked a big holiday turkey, marinated seasonal peppers with swallow. i added a little bashkarian herbs on top , i added a small amount of khorost, which you all will recognize, i called my dish

, firebird, let's not torment you any longer, you 're probably hungry, run, come, come quickly, hello, salam, oh what! this is our national product, it’s already tasted so good since childhood, i tried this - turkey with brushwood, the brushwood just melts into

mouth , it was cooked very well, thanks to the chefs, this meat was also very juicy, and the sauce was generally awesome, in short, delicious, delicious, the kostsebel was very tasty cooked, well, actually, if you study in general, i liked both dishes, generally delicious all the products are selected and in general the cooking is superb and real. that the cooks tried to surprise the local dish is very similar, how are you doing, super, bones and hot stew, how great, such a flavor, turkey, ah, from turkeys, tea, please, hot, carefully, hello, hello , hello, hello, how great, i see a great mood, despite the weather, yes, the kostoba is very crispy, the potatoes are very tasty, tender, and i liked the lamb, it’s just wonderful, the turkey is juicy, delicious vegetables, the pepper especially stood out, it’s absolutely wonderful, in general cool

combination, our empty plates vote for us, look how we chose everything, even the sauce that was served to the cast, i’ll definitely come and ask for the recipe, in general it’s very cool, wow, i tried a lot of different kostys during this trip, but this is honestly i'll tell you, even from the guru. oops, it’s unlikely to work, thank you very much, lesh , this is really the best compliment, lesh, but your turkey, it’s just incredibly tasty, this juice, your green butter, which you soaked the turkey with, it ’s really, probably the best turkey in of my life, besh, that means five, the turkey just opened up in a completely new way due to long fatigue, i honestly didn’t love it very much, but today it’s just that. reading, kostubs were very brave to cook, of course, for local residents, like, it would seem that we could be surprised by the kostuba , but it was generally very tasty, this sauce

is also completely new, it just gave such a new character to this dish, but it is clear that... this is just your calling, a dish, straight from the soul, in general, thank you very much , i didn’t expect to see bashshkir dishes in such a presentation, the kostyby is unusual, with tender, lamb and it has such an aroma, this is the first time in my life that i ’ve tried it, and about the turkey meat, which has butter baked under the skin, our bashkir, it’s absolutely amazing , just fingers you'll lick the very thing in this weather, because it immediately warms the moment... they say that the way to a man's heart lies through his stomach, today the way to a woman's heart lay through my stomach, i don't even know which of you to choose today, i want to say a huge thank you for first of all staying in the concept of our bashkir cuisine and how you emphasized all this with expensive cosmetics , it was transformed, you showed me, our fellow countrymen, what it could still be, thank you very much,

thank you very much, everything was very tasty, i i vote for hot pizza, so for the gold of ufa 16

votes, for the firebird 17 votes. what a blessing it is for us to be surrounded by such beautiful people with such cool products, and it’s a great honor for us. this is one of the most hospitable cities in russia, it was the warmest and most cordial welcome i have ever seen. thank you very much ufa, thank you! so, today the gold of ufa and the firebird fought. in favor. ksei 1:0 or in bashkir -0. wow, how cool, yes, how cool, what beautiful people, round dances, songs, right? ufa, of course, is a magnificent city, we will paste the coat of arms of ufa next to my native penza, i heard you have relatives there, great, they rushed to the next

city, ahead of the bosses... murti, the city of izhevsk, there vladimir will be able to recoup. hello, there is a news release on channel one, in the studio of maxim sharafuddinov and briefly about important things. trikalora over abdeevka, just put up a flag on nine-story buildings. glory to russia, victory will be ours. our troops were completely liberated.