alexander, it should be noted that, of course, the work is not easy, you are now resisting water, just like this, you are rubbing, rubbing, rubbing, you just don’t understand how long this can last, so to clean such one aquarium, how much time does it usually take you, well, depending on the intensity of work, but about 2 hours, i wonder about sharks, can they somehow? they can grab it, they can grab it, for this we work in chainmail gloves with sharks, it happens that they can bite, tasty diving fingers, a delicacy they say, if suddenly something happens to a shark, is there any way to calm it down, scare it away , maybe there are magic points where you need to press it, it’s very easy to push away, you just push it away from you all if it’s in the way, but what is the most sensitive place in an acola, this is the muzzle. she has ampoules, yeah, at

the morgue, which can sense blood from several kilometers away, when pressed, it somehow relaxes a little, it’s like this, it’s like an entrance to some kind of euphoria, that’s why it happens that we put it on the nose, on the palm she, that is, he doesn’t resist, here our mustachioed little one performs the element of a handstand, on his hand, on his nose, our diver has such a sign in voronezh that whoever carries his wife in his arms across this stone bridge will have a strong marriage. why do they think so? well, it's actually very simple. the fact is that there used to be an institute for noble maidens nearby; in the days of graduation, young men always came here to find a bride. the best housewife in voronezh has always been considered a strong, stately lady, a little in body, it was precisely this beauty that became the prototype of the voronezh matryoshka doll. compared to sisters from others.

regions, the voronezh matryoshka is very young, it is a little over 50 years old, yes, of course, the local matryoshka is different from the one we are all used to, you see, it has such a pointed head, and such an unusual shape appeared thanks to chance, one day the craftswoman found a defective blank, which she looked more like an egg and everyone wanted to throw her away, but she decided to dress her in folk clothes, and that’s how she was born. unique voronezh matryoshka. now the rosy beauty is one of the symbols of the region. why doesn’t it have, so to speak, a second bottom, a third, a fourth? it’s a souvenir, it’s not collapsible, but there is a collapsible nesting doll. artist elena fillatova turns a wooden blank into a smiling beauty. what are the features of the costume? the costume of the voronezh province is very diverse, since the territory of the voronezh province was populated.

chest decoration, which was popularly called lapukh, burdock, yes, tava, burdock, but there was a matryoshka doll with it, and as they say, girls would they always dressed in sundresses, yeah, here's a torafan, as soon as... a girl got married, the costume changed, how long does it take for you to sign one nesting doll in time? well, such a big nesting doll, basically for three evenings, how much does one such nesting doll cost? so you sat there for 3 evenings, painted it, ran somewhere for the blank, somewhere you found it, to be honest, everyone tells me that i sell my dolls very cheaply, only 40,000 dollars, well, such a thousand rubles will be 1.0 rub. it's 3 pm you're just sitting here 1.0 rub. what a patient woman you are.

i want my works to be accessible to ordinary people, well, 1.0 rub. it’s very cheap, it seems to me, for such a luxurious matryushka, i honestly admit to you, i would, well, i would give at least a five, just think about it, if anything, we can somehow agree with you, and one and a half for me, one and a half for you , well, the guys who will shoot the promo video too, they are already here, only they will need to be paid right away, in nesting dolls, matryoshka dolls. there are no strict canons in creating a voronezh matryoshka; it can be made from different breeds wood, the main thing is to accurately convey the details of the folk costume. now you can add the inscription voronezh so that there is such a souvenir nesting doll, a person would want it. buy from

another region, don’t you think so, my name is zhenya, maybe i should try to decorate the letter z? but what about? great , i have work to fix, look , i stopped by, i should have gone to iso after all, but not skipped, she turned out to be quite a beautiful lady, all that was left was for her, adding some blush would be a fairy tale, i like it, a portly woman with pies, has always been a symbol of unity, personified russian traditions,

voronezh is often called the city of courage, here they can not only work well, but know a lot about fun and have a southern attitude to life. in front of you, like a good, kind person, in general the city is developing, theaters, libraries, cinemas, that is, great, very great, soulful city. voronezh was founded as a fortress to protect the southern borders of the country. over many centuries of history, it was both a city and the cradle of the fleet and

the center of merchant trade. during the great domestic, he found himself in ruins, it took a very long time to recover, but despite all the difficulties, he did not lose his cheerful disposition. and optimism, it’s not for nothing that this is still a favorite saying of the locals, if you harrow, you won’t catch up, you watched the program “the life of your own.” my name is evgeny krivtsov, see you, as always, at the first.

anton ivnitski. i'm anton evnitskiy, brand chef of the 1460 and steak pro restaurants. welcome to rostov-nadona. anton has been in the profession since he was 29 years old, worked his way up from a cook to a brand chef of a co-owner of a restaurant chain, studied and completed an internship in spain, worked in famous moscow projects, and now delights gourmets in the south of russia. rostov-on-don is the gates of the caucasus, we have a great mixture of tastes and cultures, but we took the most... now i will cook duck, which is very popular in rostov, but i will do it in my own way. roasted duck with apples is simply a classic. and now i’ll add ground coffee here, which will add freshness and vigor to this dish. embark on a gastronomic journey.

in the twenty-second year, ivnitsky was nominated for the title of chef of the year. he entered top 50 wear eat awards, became a winner of the creative burger of russia competitions and. when creating my dishes, i immerse myself in my childhood, my grandmother cooked these basic flavors very tasty, i am trying to reincarnate myself in a modern way, with modern techniques and with my professional capabilities. anton ivnitsky knows the secret of any dish. stars of rostovak. they are waving the baton, i am eduard pogosov, brand chef of the restaurants, cherry orchard and honey, let's get to know each other better. eduard has been in the restaurant business for 24 years, all this time when asked about culinary passions, he answers simply. i’m a butcher,

and i’m frying with confidence, i’ll start preparing the most beautiful tartare, just a little, you can’t spoil the porridge with oil, in my case you can’t spoil the tartare with herbs. and the more, the brighter the taste, bon appetit! eduard is not only a famous chef, he is a teacher of the most... prestigious culinary courses, the author of master classes and a member of the pitmaster association, we throw the meat on the grill, twist it ap ap, the best sauce for meat is chimichurri sauce, aya, our steak is ready, bon appetit, friends, not only are we delighted with such skill visitors to his restaurants, but also millions of russian television viewers, eduard acts as an expert on several culinary shows at once. he is also the speaker of the chef's breakfast and gastritis, the chef of pogos, prepares meat from nose to tail.

i’m going on this trip with my close friend, anton ivnitsky, to the arkhangelsk region, where it will be hot, because we are going, perhaps it’s cold, let’s go! today, chefs from rostov-on-don are traveling to the very north of russia, and even in the middle of winter, but they are not afraid of frost and are looking forward to getting to know them. with arkhangelsk, with you and me wonderful trip, when would you still drive, and on a food truck, when would i go to arkhangelsk again, i plan to go skiing there, because i heard that there is a mountain skiing and you can go skiing, and that is, all this time you haven’t i was planning to start skiing, now guys, arkhangelsk, hold on , i was afraid all the time, but now it seems to me that i won’t be afraid, the first thing that awaits you and me is the cold, we can’t be scared by the cold, we have warm hearts, eh , golden voices, yes, adventures await us, arkhangelsk, welcome!

arkhangelsk stands on the banks of the northern dvina, not far from its confluence with the white sea. this northern russian region is very interesting, now the local guide will tell you more about it. arkhangelsk is the first port of russia, once the entire coast was so densely lined with ships that... that they formed a separate avenue, here loading and unloading, everything happened, there was no one specific port in arkhangelsk, ships could dock along coast of the entire city, but in fact the most central one was located nearby buyan pier, and here nearby was the central market, where the famous margaritinskaya fair was held, it still exists, it has been going on for centuries, it sells all the most interesting goods at a reasonable price, and here it turns out that it was...

.that in arkhangelsk such food, first of all , of course, is fish, sea animals, furs, timber, the largest item of trade was, of course, salt, our region is famous for salt mining, it was. many points, this is the city of sol, vychegotsk, and the village of nenoksa, of course, the solovetsky archipelago,

salt was also mined there. arkhangelsk is an island city, it consists of many islands, because our central river, the northern dvina, has a very complex system of currents, and to make it comfortable for people to get to the city’s districts at different times of the year, there are, for example, such winter ice crossings , here are the flags, how they stand or fall, i don’t know what... to my home, on such an island area, and in the summer our local river buses run along the river, along the northern dvina, yes, please tell me what beautiful building? and this is the oldest, preserved building, gostiny dvor, it was a kind of luxury hotel, even you know who was visiting us, you’ll never guess, robinson cruz himself. come on, the whole point is that daniel defoe, naturally , in the 16th century knew about arkhangelsk, in one of

his works, when robinson cruz was traveling around russia, he sends his hero to us here, on the pomeranian land, because he is sure that here he will meet a huge number of foreign ships, one of them will definitely deliver it to his homeland in england, because in fact arkhangelsk is so full of talented people, some writers, sailors, showed a lot, we are waiting for you at our foottruck, well, we will show you some little story of ours, thank you, i will definitely i’ll come, the chefs got hungry in the cold, they went to lunch at the post office restaurant, it’s located in an old building of a real post office, from here you can still send a postcard or

envelope to any city, there’s a mailbox for that, but soon the restaurant will have... even own post office. so, friends, this is our signature dish, this is deer on juniper branches with porcini mushrooms. we fry the reindeer on a grill, then bring it to a medium state in the smokehouse and specially singe it so that you feel the taste of the fire or the taste of the forest, that is, in a sense, this is the deer in the forest dish. shashlik! well, the smell of smoking appeared immediately. yes, this is, in a sense, northern kebab. we serve. it’s on birch skewers, and it’s very authentic, it’s magical, so we serve it with meat and porcini mushrooms three-textured onions, these are fried onions, onion cream and onion demi-glaze and also together with lingonberries, mushrooms are just great, they have a really cool crunch, we are still used to more marinated, frozen ones, they don’t have the same

taste, structure, with regards to the meat it’s very good , i liked the taste and the combination with mushrooms was very cool. purely for me everything is wonderfully delicious, the lingonberry took away all the flavor at the end, yeah, but i would come back for this dish, this is our northern pie made from three types of fish, here there is cod, halibut and pink salmon, this looks like very beautiful , very appetizing, we top this whole thing with soy cream sauce, and pay attention, there is also spinach inside, this is a portion, this is a portion, yes, this is a portion, well, this is just a very hearty portion, yes, well, we are generous guys , but personally, now i was a little bit like that by my grandmother, when she baked something there on weekends and added the sauce in a very interesting way, there is spinach here and it also gives some kind of freshness and the fish didn’t have a single bone, uh-huh, i looked and looked for it , well done, really guys, very tasty, no matter what dessert, northern honey cake, it’s called that for a reason, because we prepare the cakes in the style of our kazuli gingerbread, and add northern berries, all this is served with

sour cream and butter cream, a very tasty dessert, and of course i really liked the berries too. they give away theirs , which is not so sweet, this sour cream is good, neat, not very greasy, and it balances, balances, yes, the sweetness, well , the spice in the dough is really very interesting in the cakes, and in fact, everything that we tried today it was very interesting it was delicious, which is unusual there, thank you for such hospitality, thank you for your high assessment of our restaurant, arkhangelsk is a beautiful region, so i wish you success, good luck, i hope you like everything very much, thank you, thank you. shipping in the arkhangelsk region has been developed since ancient times; people sailed on special flat-bottomed vessels. now on one of the islands of the northern dvina, it is called maseyev island, the fund for the revival of traditional shipbuilding is again creating such a ship. koch. and this is what it looks like. we are building pre-petrine ship, pomeranian koch. these ships

have sailed in the western arctic since the 15th century. means koch, koch is a round sewn ship , built on the seashore in a coastal area, which could travel long distances along rivers, seas, and most importantly, could pass through the kara gates, often clogged with ice, the team pulled out onto the ice, on the keel as if on wide skis, dragged to the next hole and moved along the naimal route with a sword and then pulled by hand, the men were serious by hand. from father to son, and shipbuilders, craftsmen, built these ships without drawings. our idea is to build a ship according to today's construction rules , taking into account the exterior of the interior of the 18th century, all systems, especially safety

- this, of course, is a modern ship. what kind of tree is it, gleb? this is our tundra pine, it grows here in the arkhangelsk province, it is resinous, holds fasteners well, rots less and is not subject to difficult sea conditions, that is, as i understand it, you are doing this for an expedition, is this some kind of order? the vessel will be used primarily in promoting our arkhanel region, in the development of water tourism, expeditionary sailing, in cinema, and environmental projects. well, wood, it is less susceptible to warping when temperatures are below freezing, so it is well preserved here, wave a mallet, how much

time does it take to make such a vessel? previously, pomorye produced up to 150 kochs per year, it was built in 8-9 months, now that we are in a period of revival of wooden shipbuilding, of course, it takes years to build... we will have about 3 years to launch the ship, this particular ship, yes, to warm up, the chefs decided to work with a planer, it seemed to them that it was similar to making planed wood , the master liked their work, now they are honorary shipbuilders, the northern dvina in the arkhangelsk region is very wide, in winter... it freezes, but water sports enthusiasts continue their activities. in arkhangelsk there is a unique school of winter windsurfing and snowkiting, instead of water they ride on ice,

the main thing is not to freeze your cheeks. tell me that you have beauty here, you saw from afar , sails flying, some boats, strange parachutes, not really boats, because we are on ice, it turns out, but here it’s deep, well enough, about 5 m. but the thickness of the ice allows us to engage in winter sports such as sailing, windsurfing, kiting, and given our weight categories, who should go where and choose their equipment in general, it is recommended to allocate to windsurfing of lesser weight, i see your dimensions allow it, so you with me on the kite, well , as they say, not bad, we start by raising the sail with one hand: for the match, then the second bend, hold the ski with our foot so that it does not go away, since it is slippery, raise it a little, stand on the platform, pull the hop,

with a straight back, it turns out that the sail is crushed by its weight along the mast, so you can hold it with one hand, wow, that’s it, i can do everything, i can, wow, push, well, yes, come on, dear, let ’s go, let’s go, let’s go, i went, more towards myself, left, more towards myself and right, grisha, the wind is very strong, i didn’t rope, but i’m afraid, after as we release the side lines, yeah, the kite rises up, everything, ready, when i say left or right hand you need to pull up, in fact, that’s what i’m doing in this direction, yes, yes, one way or another, yes. oh, left hand , left, left, hold, hold, hold, right, right, right go, right, right, right, come on, push, push, push, oh,

left, don't rush, well, dear, come on, that's it chances, come on, good, great, i'm with a huge kite. return to center overhead , left, lifts 100 kg, pull left, a little paid, oh , come on, i went, i went, and i don’t even need skis, i ’m going well anyway, oh, right hand, be careful, left, left, right away, now we’re making a peculiar turn, right, hold, hold right. now he pulls more carefully, left , hold, hold, two, two, it’s a thrill, throw the stick and

hold two, it’s pure thrill, i forgot that you have to throw the stick, well, you’re like, brother, alive, i ’m done. my right arm was completely paralyzed, i ’ll tell you, i had a saiga that i was controlling, did you jump over the bridge? i i tried to jump over the bridge, but for the first time i didn’t try skis, grisha, thank you very much, because i understood that i would ski today exactly to rostov, thank you very much, but according to the will the russian throne is not inherited, i was waiting such a gift, i’m glad that i have to kill him, great guys, konstantin pavlovich, write a renunciation, this is crazy. i am

the sovereign, the all-russian emperor, what do you think, they might start an indignation, i would start, the time is right, i ask for the hand of your daughter, well, what did she say, she blessed us, we are service people and it is our duty to serve the sovereign and russia, we thought the senate would not prevail, did we want to see a revolution?

“i will reign or perish. a foreigner, who had no legal rights to the throne , accompanied by the orlovs, arrived at the barracks of the izmailovsky regiment, where she was declared an autocratic empress. during the 34 years of her reign, catherine gained the glory of a wise , fair ruler.

the trinity always reserved for itself. empire , catherine ii. premiere on march 8, on the first. potemkin was preparing the main surprise for the woman he loved. the sevastopol harbor appeared before the eyes of those present. after such an adventure, the chefs decided to try something quieter. 25 km from arkhangelsk near the village of malye karelians. there is a museum of wooden architecture of folk art, many unique monuments are collected here, this is the largest open-air museum in our country. i would like to say a few words about our museum; it was founded in 1964, 9 years later it opened its doors to its first visitors. on at that time there were only 11 monuments in the museum. now there are more than 100 of them and the total area of ​​the museum is 140 hectares.

in the ethno-village you can see how the houses of our ancestors were built. let's face it, we today won't like everything here. firstly, the houses are much smaller inside than they appear. secondly, the stoves did not have a chimney; all the smoke remained in the room. our ancestors treated this philosophically, they said, endure the smoke, love warmly. this

heating method required little wood and... we are on the zvon tier, this is the bell tower built in 1854 it is operational. now there are 11 kolakols here, the largest blagovest weighs 515 kg, 515 how did they lift it here, we barely got up. can we perform something solemn, so that we can feel like bell ringers, you want to try, of course, step up your fingers , let’s put them on, let’s go, let’s go to the music , look, they took the fist, yeah, yeah... that’s

it, well, let's give it some fire, it's actually very cool, it penetrates somewhere. yes, well, in our museum you can not only see how peasants used to live, but also how they had fun, what kind of fun we had, you can also see, ice carousel, if you want to try it, modern karting, sit on a sled, choose to take seats according to the tickets you bought, i’ll overtake you, try it.

then i’m like, listen, it seems warm, warm, warm, still warm, and of course, where would we be without our northern treat, yesterday we tried it, by the way, it was very tasty, roe deer are different, you’re familiar with our arkhangelsk roe deer, urban, and before that there was also village roe deer, it tastes like a salty cracker and is crispy, take care of your teeth, m... "you’ll definitely need some seagulls, well, even the old people in the villages ate roe deer and said to dry the roe deer on a holy day, it means dipping it in boiling water, it’s a holy thing, like in childhood, well, it’s delicious, but why roe deer, goat , a goat, yes, the main

thing, a goat is a symbol of fertility in the north, very beautiful, well, thank you very much for such a wonderful day, for such an excursion, it’s like we plunged there for several years, hundreds of years ago, thank you very much, to what guys , are you ready? yes, yes, let's go!

gastronomic, now let's explore what's here yes, you have already decided what you want, i haven’t yet, i’ll think about it, but i somehow want some warm homemade soup with fish, you need to understand in general what they eat here, hello, but tell me what you like, what do the local indigenous people eat here, fish, fish, yes, and meat, we also eat meat, of course, listen, there is some kind of chicken according to house rules, give me a couple, i want a delicious broth, 1.70, guys, oh, ribs, you can choose the ribs, the fatter ones, let’s take this whole row, like this, yes, but you can also cut these ones, chop it in half, yes, i can, if you chop something, yes please, well, yes, oh, i chop

it myself, i twist it myself, it’s okay, you catch fish, yes , go fish, after this, come, come, fresh ribs, i can chop it, i can sell it, i can cook it, perhaps , a thought has already appeared in my head, i want to bake potatoes in a rib and serve them with tops, fried tops, listen, yes, by the way, i also need roots, oh, i’ll take celery , hey, i’ll take two handsome guys like

us, and i’ll take the tops, i’ll also take some cilantro, for dinner, the chefs went to the cheese restaurant, here... you can try a dish of local, italian and georgian cuisine. the chef of the restaurant , marina naumova or chef marusya , was once a cook on wheels, participated in our...

of course, from the don fish soup, it will be which directly coats what is needed, it will be different, yes, but it is no less tasty, it is incomparably tasty , thank you, of course, i will spoil you with kinkali, these are the famous ones, the same ones, yes, but they are not traditional, in this case they are fish khinkali, of course, this hand chopped into cake shape. cod along with halibut, i added a little butter, emotions, georgia, caucasus, ida, just garlic, chili peppers, i hope you know how to eat them correctly, listen, i never thought that khinkali was with fish will be so tasty, interesting, talk less, just eat, yes, but i can’t talk to me, oh, here i come, doesn’t know how to eat properly eaten kinkali, not

a drop of broth spilled, can’t believe it, oh, it was vada, sorry, khinkali yours are incomparable as always, they are juicy, they are delicious, they powerful, powerful, yes, as i always like to say, of course, i can’t leave you without something sweet, and today we’ll spoil you, it seems. sobayon, at first i thought teramesu, but the texture is very smooth, listen to how it glitters, i’ll start, basically, eggnog, if we translate into our traditional one with white wine with local berries, there will be raspberries, lingonberries and of course black currants, you immediately captivated me as a child, because i loved very much with my mother, whisking eggnog all the time, it’s very tasty, tender, juicy, marus, very everything

delicious, you have golden hands, thank you for these treats and let me into your kitchen, i knew it, i’ll watch you, well, help, of course, arkhangelsk loves fish, and i ’ll cook for them what i love, i i love meat, let’s add a little potatoes and our caucasian longevity just... souls vasya , i answer, it will be delicious for you, but i want to make some kind of warm soup, riet, crispy namaner kazul, well, in general, i want a lot, wow it will be gorgeous, let's go cook, let's start, start frying, throw everything on the grill our meat, we won’t fry it too much, we ’ll just give a little flavor, a little brown, not burnt, but a brown crust, everything and send the carcasses, i’ll start making ala

bread, which inspired me with these roe deer, flour, add water, a little salt, because i will have salted fish, there will be a reet, and this reet will balance the taste of this chips, let’s say, rye, so that’s it, let’s just put it aside, it will wait in the wings, now i’ll do the vegetables, the meat has been given fire, now we are ready to simmer the meat , let's warm up a little vegetable oil, add some garlic, rosemary, let it fry slightly and add the ribs, wow, our adzhika is a little fried, and now add dry red wine. now i will start frying the vegetables

that i have prepared, i have a mixture of peppers, i throw them in first, so that the aromatics start to warm up, it’s time to add onions, garlic, now i can add parey, immediately add a little salt, i add river, mushrooms, which i have already washed beforehand, they have a crazy aroma, i add some here, some i leave, fry, and this i will need it to serve the soup , i still have the final steps, i will also add potatoes, let the chicken broth simmer slowly in order to... make friends, and it will be a bouquet of flavors, now we are preparing the side dish, we need to take these beautiful potatoes, cut them fold it in half here to feed with... all our guests , i made ala casuli, try it, in fact they are not like that, oops, you're on time, marus, i decided to make such a delicate cream soup from root vegetables, where it will mainly be potatoes, make them

crispy in the style of roe deer, this is much softer than we tried with you in the small karils, do you need any more help? i already have the final part, in principle i have everything ready, my ribs are finishing cooking, 5 minutes and we are ready to go, we are waiting for you tomorrow, we will feed you goodies, we are looking forward to seeing you, see you tomorrow, dear, thank you very much, final start season, a team tournament for the best skaters in russia, we support everyone. country, because figure skating is more than a sport, it is beauty that saves the world, it is success that erases borders, these are achievements that one cannot help but admire, this is the pride of the whole country and

pride for one’s country, tennikov, the channel one cup, well, the young man who undertook to judge the destinies of russia in general, he didn’t know much russian. the most amazing thing is the equal conviction of the parties that they are acting for the benefit of their homeland. the emperor himself came out under the bullets to talk to his own subjects. of course, when nikita vladimirovich and his

colleagues decided: “let us still show the way it was, the prose, the theme, of course it's grandiose. premiere, big story. decembrists. union of salvation , today is the first one, so that the set of winter sports is complete, the chefs decided to master skiing, but before that they need to warm up on cheesecakes, after warming up in the mechka ski park, they will take ski lessons, in the evening all the slopes in the park are illuminated. we are all yours, he is ready, i am not ready, you are the first time, for the first time, for the first time, i got up, skated a little, but now let’s check how good i am, we start with the basic stance of a skier, my back is a little round,

knees bent, body, lean forward a little, hands in front of you, this is how you should feel. as if it were a steering wheel in front of you, a big one or a steering wheel, eduard , eduard is fighting, everything is fine, i’m steering , the steering wheel, i’m steering, socks, skis, closed, heels apart, listen, well, it’s not going fast, neat enough, let’s go, socks already, even already, even already, good. he still knows how to turn around, fall, fall, go, good, good, go away, good,

good, great, now you can move yourself, that’s how you’ll succeed. these are indescribable emotions, i i hope that everything will work out for me now , brother, come on for me, for the whole country , forward, look, forward, good, good, look forward, everything is correct, forward was there, and why did i turn, the steering wheel doesn’t work. good for me, for me, for me, great, great, go for me, handsome, for the first time, i think the coach is definitely enough, tomorrow we are waiting for fudraki, we will cook with these there, i will root for edik, that's it, now

the chefs can show arkhangelsk their skills, starting with mornings in the food truck, arkandiy! hi, hi, how are you, great, and as a mood, we were inspired by your nature, i decided to cook a pomeranian rib, i called it that, i took a beef rib, simmered it, first fried it on the grill, gave it the caucasian temperament, my soul, baked wonderful baby potatoes, i will serve it on leaves of the tops, i wanted to give some warmth, because i was a little chilled, walking around the city, at the market i found cool local, your local products, these are turnips, potatoes, dried boletus, i took

your wonderful local fish, made this riet , added sour cream, a little dill, when we were in small korels, we were treated to roe deer, and i repeated this recipe, but i made it in the form of such crispy chips so that the soup itself balanced, i called it morika soup, you are probably already frozen, let’s not torment you, but let's go feed. coach, hi, coach, hi, come on, thank you for the skis , are you ready for the excursion, we are always ready, always ready, we feed confidently, as well as fry, bon appetit, the most sincere person is coming there, beauty, yesterday we tried yours masterpieces, and today i am today try it, i'm looking forward to it, hold it my golden one, oh, the most beautiful, sibling ladies, now we'll try to melt your cold

with our southern warmth, bon appetit, pomeranian rib, tender meat, juicy with a southern tasty flavor, on herbs, on everything this base, it’s just very tasty, bright, unusual, delicious soup, it’s cold, you’ll warm up. bright taste, boletus unexpectedly revealed itself in the soup, it is noticeable, but not cloying, the soup is very tasty, satisfying, aromatic, i really liked the combination with mushrooms, boletus, and the combination with red fish, it’s just great, i especially liked the separate serving of soup and this smoked fish appetizer, it’s very tasty, the rib is very tender, that is, i really enjoyed it, the greens that go with it are very cool. i really liked it, here

they are our little rooms, hello, no, there was a good song there, who are you guys and you want it, you probably want to like us trolling, you want it, so the girls are exciting, so let’s do it like this, thank you, bon appetit, thank you , hello, hello, hello! i i’m hungry, it’s wonderful , fire, to be honest, i’d like to try it again , i’ll probably try to go back to the restaurant in rostov and ask them to cook a second one for me, but they’re unlikely to succeed, because our products are much tastier, great, really in fact, it’s just... die to be born again, how divine it is, the southern , of course, there is an accent in this, the presence

of spices of taste opens up in the mouth with every bite, i really liked it, it’s great, the rib is wonderful, i really liked the combination here brutal meat with very, very tender baked baby potatoes, tasty, aromatic , wonderful, it seems to me that here there was a connection between the skill of the chefs and local unique... after all, mushrooms and fish, that’s all that is in local products, because the combination arkhangelsk region, this characterizes arkhangelsk if it all happened in this soup, wildly tasty, spicy, it’s really cool , the soup is just top, i don’t know, it’s so hot, it’s delicious, crazy, just brother, even our love, thank you, expensive, let’s drink, i hope our guests will like it all too, now let’s go find out, it’s incredibly tasty, it was very unusual, everything was simply captivating and it added an arkhangelsk

mood and emotion, and it’s three times more pleasant to hear you like that.

a huge place, but the soup won today, our chief taster, timochka, tell me what you liked better, the soup tastes better, you’re my golden one, extreme sports guys, yes, it was super tasty, but my stomach is for me. suggests that the winner will be the rib, come on, you need to listen, you need to listen, you definitely need to give me a hint, yes a rib, yes a rib, thank you, meat is in, soup is in, but the tops won my heart that it could be integrated in such a way , ah, what a cunning one, what a cunning one!

i won’t say, 21 votes, but you, and i have 19, arkhangelsk, thank you, brother, i thank arkhangelsk, guys, in any case, we won arkhangelsk, thank you for your hospitality, we saw a lot and as everyone says, you were cold, i was hot. thank you for your warmth, even in the northern fishing region eduard was not afraid to cook meat, he deserves a prize for loyalty to his principles, but in anton won the battle, it was a great trip, cool city, great people, i kind of want to come back, but we have to move on,

we’re putting on the coat of arms of this beautiful city. it seems to me that they have already waited for you in severo dvinsk, let’s move on, let’s go! southern chefs have adapted to northern frosts; their journey along the white sea coast continues. hello, there is a news release on channel one, in the studio maxim sherafdinov and briefly about the main thing.